Promises, Promises

by Cate on January 3, 2006

No dinner report tonight. I had dinner all planned actually, but The Husband had a craving to hit a buffet, so that’s what we ended up doing. I can’t remember if they bill themselves as the largest in New Jersey or just Northern New Jersey, but either way, they have a good selection of food, and everyone’s happy… Chinese food, Sushi, Salad Bar, Mongolian food and everything in between (even non-greasy pizza and green Jello cubes for Nicholas).

Man there was a lot of interest in the Pepperoni Pie from yesterday! :) As promised, the recipe is below (and now on my side bar under Side Dishes). I’ve also added the recipe from Sunday Gravy, which I owed you guys from all the way back in September. Both of these recipes, in addition to the pasta recipe from yesterday are from The North End Italian Cookbook. A completely picture-less cookbook (I hate that!), but we haven’t had a dud yet. All the recipes in the cookbook are simple, straightforward and reminiscent of good old-fashioned Italian home cooking.

For Treats to the Office Monday, I made a new recipe from Paula Deen, Earthquake Cake. The bottom layer is chopped pecans and coconut, topped with German Chocolate Cake and then spread with a mixture of confectioners sugar, butter and cream cheese. Haven’t tried it yet, but it looks and smells delicious. Hope The Neighbor will save me a piece! If it gets a good report, I’ll post the recipe tomorrow.

Short post tonight ’cause I’m hopping into bed early. It’s cold and sleeting outside, and a perfect night for snuggling under warm comforters and dozing off in front of the TV.

Don’t forget, tomorrow is our first ARF/5-a-Day Tuesday … if you make a recipe with an ARF (Antioxidant Rich Food) or any fruits or vegetables, send me your permalink by 9:30 pm to be included in the round-up. Here’s to healthy eating in 2006 for all of us.

I’m also excited to be guest hosting a post on a fellow food blogger’s site this week, so you’ll have to tune in to get the dish on that and I’m going to be interview by a blogging site (too cool!).

Until tomorrow…

Claire’s Pepperoni Pie
3/4 cup pepperoni, diced
3/4 cup Muenster cheese, cubed
3/4 cup flour
2 eggs
1 cup milk

Place all the ingredients in a small bowl in the order given. Stir with a slotted spoon until the batter is smooth. The mixture should be lumpy only because of the pepperoni and cheese. Pour the batter into a greased 9-inch pie plate. Bake in a preheated 400-degree oven for 30-35 minutes or until the center is firm (test with a toothpick). Cut into wedges and serve. Serves 6 to 8.

Sunday Gravy (in my sidebar under Meat)
1 pound sweet Italian sausage
2 pounds meatballs
4-5 lean pork chops
1 pound lean spareribs
1 pound piece of beef or pork
1/2 cup olive oil
1 medium onion, chopped
1 garlic clove, chopped
pinch of dried basil, red pepper flakes and mint
1 6 oz can of tomato paste
1 28 oz can peeled and crushed tomatoes
1 28 oz can of water
salt and pepper to taste

Fry the meats of your choice in 1/4 cup of the oil in a large heavy saucepan. When they are browned, transfer them to a platter. Add the remaining 1/4 cup of oil to the residual juices in the pan. When the oil is hot, saute the onion, garlic and seasonings until transparent. Stir in the tomato paste and blend well. Add the tomatoes and stir until blended with the tomato paste and oil. Stir in an extra pinch of the seasonings. Add water, using the 28 oz can from the tomatoes. (Keep adding water until the sauce remains the thickness you desire; usually a full can does it). Let the sauce come to a full boil and add salt and pepper to taste and an additional pinch of herbs. Return the meat to the pan, then simmer over medium heat, uncovered, for at least 1 hour or until all of the meat is fully cooked. Stir gently every 15 minutes or so, using a large wooden spoon. Serve the sauce over pasta, reserving some additional sauce for individual servings at the table. Serves 10-12 generously.

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{ 11 comments… read them below or add one }

Cyndi January 3, 2006 at 5:26 am

I took earthquake cake to a faculty christmas party a couple of weeks ago! Decadent stuff. Especially warm. I should never have touched it (all that SUGAR!) but couldn’t help myself.

Thanks for posting the recipe for the pepperoni pie. I was going to make pita pizzas tomorrow night – but just might make that instead!


Ruth January 3, 2006 at 3:31 pm

Oops – I missed this week’s ARF, but I’m glad you told me about it and will definitely add it to my event lists.

Thanks for sharing.


That's Funny January 3, 2006 at 4:32 pm

I hate cookbooks without pictures — it’s like going to a grocery store and not getting one sample. No fun.

BTW, this is a great blog. I’m putting your link on my blog – I think my friends will love it.

I do have one question: what’s the difference between cannellini beans and white northern beans? I’m making a dip (similar to hummus) and it calls for cannellini but I have white northern…?

So very new to the kitchen


The Sister In-Law January 3, 2006 at 7:10 pm

Happy New Year! I notice on your sidebar you have Latin Chic. This book was on my Christmas wish list, but Santa forgot to deliver. I’m out to get it this week.

The Sister In-Law


Christina January 3, 2006 at 7:27 pm

Hmmm, that’s funny. That Sunday Gravy recipe was in our Pgh Post Gazette Food section last week. May have to give it a try.

Happy New Year!


Cate January 3, 2006 at 8:04 pm

Christina – you’d think they would have attributed it to the cookbook since it seems identical.

Sister-in-Law – don’t have it yet. That’s my LUST list. ;)


Jennifer January 4, 2006 at 3:04 am

Wow, the pepperoni pie recipe looks very easy. I need to try that next time I go to my parents. I think my nephew would eat it up. It looks like too much to make just for me.


Cate January 4, 2006 at 3:21 am

jjsooner — yeah, given the ingredients, it definitely something you want to share. How ’bout the teachers?

that’s funny – thanks for visiting! They can be substituted for each other, but here’s the explanation on the difference:

Cannellini: Large white Italian kidney bean, great in soups and salads. In Italian cuisine cannellini is often paired with pasta.

Great Northern: A larger white bean that resembles the Lima bean in shape but has a delicate, distinctive flavor. Popular in baked bean dishes and often substituted for white beans.


Jennifer January 4, 2006 at 4:01 am

sweetnicks–how does that reheat? It’s something that I would need to heat up in a weak convection oven. I may have to try that, if you think it would work.


Cate January 4, 2006 at 4:36 am

Jen – I know little about convection ovens, but it nukes fine in a microwave, so I think you should be able to rewarm it in the convection without problem. Hope this helps!


Jennifer January 13, 2006 at 2:22 am

Wow! I made this last night for our lunch today. It was a hit. I have none left. And it was incredibly easy and quick (important since I didn’t get home until 9:30 last night). Thanks for sharing!


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