TGIF

Today I managed to finish up the rest of last night’s dinner plans. From the same cookbook, Rachael Ray’s 30 Minute Meals 2, I made Rachael’s Sausage Calzones and Cumin Potatoes. Even with Nicholas and Eli running around underfoot, I was able to get it done and on the table in 30 minutes (although Nicholas put in a request for McDonalds, go figure). The calzones were very easy to make and tasty. I would definitely make them again — they’re perfect with a little marinara sauce for dunking. I had enough extra filling left over to make one more calzone (recipes says it yields 4). The filling was flavorful and cheesy and the crust had that nice slight crispness you get from a pizza joint. The Cumin Potatoes, on the other hand, were one of the few duds I’ve had from Rachael Ray. Just no flavor, totally lackluster, even after I added extra stuff. Can’t win ’em all. But hey, with this Rediscovering My Library segment this week, I ended up making 3 new recipes, with 2 of them keepers. Not too bad.

Sausage Calzones and Cumin Potatoes

Cheesy Goodness

FoodTV Network has a new show that premiered this week, George Duran’s Ham on the Street. I Tivo’d it, but haven’t watched it yet. From the interview I heard yesterday, seems like it could be a fun one, so you might want to keep an eye out for it (on Wednesday nights). I’ve never heard of him, so did a google search and came up pretty much empty-handed, save for this interview he did with FoodTV Network.

For those of you that are Paula Deen fans, the second issue of her new magazine is on newstands now. Lots of good recipes to be had; only complaint I have so far is the frozen, airbrushed smile she has on both covers. Compare: The first is the newest, the one on the bottom is the premiere issue. Just doesn’t look like her. Other than that, so far, I like the magazine. It has a different slant, in that it’s not all recipes. You can see the Table of Contents on her website.

OK folks, all for tonight. Don’t forget, it’s time for Weekend Dog Blogging, Weekend Cat Blogging and Weekend Herb Blogging, so send those pictures in. Until tomorrow…

Sausage Calzones
Recipe Courtesy of Rachael Ray
1 1/3 pounds raw Italian sweet sausage, casing removed
A drizzle olive oil
2 cups ricotta
A handful flat leaf parsley, chopped
2 cloves garlic, chopped
A handful grated Parmigiano, plus extra, for knots
1/4 teaspoon nutmeg, freshly grated or a couple pinches of ground (I skipped)
A few grinds black pepper
2 tablespoons chopped pimento (I skipped)
2 (10-ounce) tubes prepared pizza dough
2 cups shredded mozzarella
Garlic oil (1 or 2 cloves chopped and heated in 1/2 cup extra-virgin olive oil)
2 cups tomato, marinara or pizza sauce for dipping or Five Minute Spicy Marinara, recipe follows
Preheat oven to 425 F. Brown sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain. Combine sausage with ricotta, parsley, garlic, Parmigiano, nutmeg, pepper, and pimento. Roll out doughs and halve cross-wise. Place a dough rectangle on a nonstick cookie sheet. Use 1/2 cup mozzarella on half of each dough rectangle and pile a mound of filling on half of the total area. Fold dough over and pinch edges to seal. The result is a rectangular turnover.

For half-moon shaped calzones, trim excess dough. Roll dough bits into strips, tie in knots and brush with garlic oil and cheese. Garlic knots are fun to dip at the table. Bake calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.

Note: For an additional time saver, 2 packages precooked sausage crumbles, 8 ounces each, may be substituted for raw Italian sausage used in the above recipe.

Five Minute Spicy Marinara
2 tablespoons (two turns around the pan) extra-virgin olive oil
3 cloves garlic crushed
1/2 teaspoon crushed red pepper flakes
1 (32 ounce) can chunky style crushed tomatoes
Salt and pepper
1 teaspoon Italian dried seasoning
1 handful Italian parsley leaves, chopped

Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.