Spaghetti Squash Parmesan

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As I drive around rural Northern Indiana I’m noticing a couple of things. First, the leaves are starting to change and the colorful fall landscapes are emerging over freshly harvested fields. The reds, yellows and browns create some of the most beautiful scenes mother nature has to offer and are one of my favorite things to see since returning to Indiana.

Second, the once lush gardens from this summer are being tilled under and the final bounties are being taken in, which means one thing – we're up to our necks in winter squash! I like one variety in particular - spaghetti squash. I use it as a light substitute for spaghetti pasta. I can wolf down a double helping without having to take a full-belly pasta nap afterward.

For this recipe, I roast spaghetti squash and toss it with fresh Parmesan cheese. For extra flavor, I include cherry tomatoes and Italian seasoning, creating a light and flavorful side that will compliment any main course, from meat off the grill to a roast from the oven.

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Spaghetti Squash Parmesan

We have finally reached the end of the garden cycle. Over the last two months I have been inundated with free fresh food raised by friends and family – the winter squash is the final phase. I didn’t care for squash at all until I discovered spaghetti squash a couple of years ago and it wasn't until this summer that I found an acorn squash preparation that I liked. I think the key for me is surrounding squash with savory flavors rather than sweet, and dry roasting them in the oven.

I have never liked pumpkin pie and most of the time I had eaten any type of squash it was over cooked and loaded with sweet, which is a double whammy of yuck for me. Dry roasted with an al dente texture is the way I like it cooked and why I like to roast squash cut side up – cut side down creates a steaming action that makes the squash mushy if it is not monitored closely. The addition of bold flavors also helps to bully the flavor of the squash to the side, but I must say spaghetti squash in particular seems to have a natural savory flavor and I have grown to like it very much. Something I never thought I would be saying three years ago.

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THE RECIPE

Spaghetti Squash Parmesan

Serves 4; 50 minutes
1 Spaghetti squash, 4 to 5 lbs
1 C Parmesan cheese, fresh grated
1 pint Cherry tomatoes, halved
1/2 tsp Italian seasoning

Prepare, roast squash
Preheat oven to 375°. Cut spaghetti squash in half lengthwise. Scoop out seeds, drizzle with olive oil and season with salt and pepper to taste. Place both halves on a baking sheet, and roast in oven until cooked through, 40 to 45 minutes.

Toss, serve
Remove squash from oven and scrape flesh into a large bowl with a fork. Add parmesan cheese, cherry tomatos and Italian seasoning and toss together until well combined. Adjust seasoning if necessary, then serve.

Italian Sausage and Shells

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A few months back I made a huge pot of chili using Italian flavors and seasonings rather than the usual Mexican flavors. The chili was good, but it tasted as though something was missing. This recipe is an improvement upon the original idea of Italian chili. The addition of pasta shells really helped complete the dish. It may have been the starch or just the need for a vehicle to bind everything together, but whatever it was, its addition sent this out of the park.

I took this to a gathering for a hardy snack and it disappeared in less than 15 minutes. I thought the dish was delicious from the beginning but it disappeared right away. The faster it goes the better the food - unless the people eating haven't eaten for days - and that was not the case here.

Many people will give food a small sample first, then go back for more. When a bunch of people go for that second try the dish will vanish in no time. When that happens you known you did something right.

BEHIND THIS BITE
This is another recipe created for a crowd, I used a large dutch oven for this rather than a slow cooker. It was easier to do on the stove. I was really happy with how this turned out, the sausage had great flavor and, like a said in the beginning, the pasta brought everything together. It’s really a hardy bite, there is a lot of fuel in a few mouthfuls.

It’s important to use a good quality sausage here because it will make or break the entire dish. It’s the seasoning, there are other flavors to compliment, but the spice and flavor of the sausage are front and center. I personally like to buy sausage in links, rather than bulk and remove the sausage from the case. In my experience the bulk sausage is a bit more greasy than what’s in the casing. It could just be me, but I always seem to get a better end result when I use it instead of bulk.

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THE RECIPE
Make 12 to 15 servings; 1 hour
3 lbs Italian sausage
1 C Green pepper, diced
1 C Red onion, diced
1 Tbs Garlic, minced
1 jar Traditional pasta sauce (24 oz)
1 box Shells (16oz)
1/2 C Fresh grated parmesan

Brown sausage
Start pasta, see below. In a large pot or dutch oven over medium heat cook sausage until just cooked through and browned, 6 to 8 minutes, break up large chunks, stir occasionally. Remove to paper-towel lined plate and drain all but 1 tablespoon of drippings.

Cook vegetables
Add onion and green pepper to pot and sauté in reserved drippings until soft 3 to 4 minutes. Salt and pepper to taste. Stir in garlic cook one minute more.

Finish serve
Return sausage to pot, add sauce and stir together with vegetables. Add pasta once finished and drained. Let mixture cook on low until heated through and simmering. Spoon into a bowl, garnish with fresh grated parmesan cheese, then serve.

THE PASTA
Bring a gallon of salted water to a boil in a large pot. Add pasta shells, return to a boil and cook 7 to 8 minutes or until al dente, then drain. 

Italian Meat Lovers Pizza

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I was at the store recently and I noticed a package of salami in the cold meats section. In an instant I had a craving for a grinder that features salami, pepperoni and ceasar dressing from a local restaurant named Brevins.

(I recreated the sandwich here last summer.)

For some reason it occurred to me to try and make a pizza out of the sandwich. The secret to the grinder is the ceasar dressing - it just seems to compliment the cold cuts and adds an extra level of seasoning that literally make your mouth water.

Over the last couple of years I have made a number of gourmet pizzas and it seems as though the sauce, more than any other ingredient, determines the entire flavor profile of the pie. Traditional pizza sauce would have made this a normal meat lovers pizza. The ceasar dressing really changes it and adds a tasty and unique flavor that helps this pie stand out from the usual slice.

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I have to admit that hot ceasar dressing wasn’t as potent as the cool dressing on a sandwich or salad. The flavor is still good, It just didn’t have the punch that it seems to have when used in combination with fresh and crunchy lettuce.

If I were to make this again I would add the dressing and some shredded lettuce after the pie came out of the oven. This would make it more of an open face sandwich. Before doing that though, I think I would just jump in the car and head up to Brevins, the pizza was tasty but there isn't a sandwich, or pizza for that matter, within 20 miles that compares to their grinder!

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THE RECIPE
Make 2 12” pizzas; 30 minutes
Divide ingredients over 2 12” pizza crusts
1 C Ceasar dressing
3 C Mozzarella cheese, shredded
(Reserve small amount for final layer)
1/4 lb Pepperoni
1/4 lb Salami
1/4 C Ham diced
1/4 C Onion & bell pepper, diced

Assemble and bake pizza
On pizza crust layer ceasar dressing, most of the mozzarella, pepperoni, salami, ham, onion and bell pepper and then the remaining mozzarella. Bake in a preheated 425° oven for 7 to 10 minutes or until cheese is melted and bubbly.

The Meaty Italian Burger

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Recently I recreated an amazing toasted sub, or grinder, from Brevins restaurant in Churubusco, Indiana. After making the sandwich I had salami, pepperoni and ceaser dressing left over. I thought about getting more ham and french bread for another grinder but I did what any man would do - pile them on a cheeseburger!

I decided to add a layer of basil and the end result was what I call - The Meaty Italian Burger. It’s a bit heavy and not for the weak at heart (or people with cholesterol problems) but, to say the least, it’s an all-star man bite. I’m half tempted to call Carl Jr's. to see if they’ll try it as one of their six dollar man burgers. I would love to see a voluptuous super model chowing on this in something skimpy in one of their controversial commercials.

The ceasar dressing adds a ton of flavor and compliments the deli meats that adorn the thick burger patty. I could have went with pizza sauce and made this more of a meat lovers pizza burger but I’m glad I went the went this route, I'll try the pizza burger another day.

BEHIND THIS BITE
I made these in the afternoon and later in the day I had to watch my nephews. I made four burgers but I had only enough salami and pepperoni for two. I ate the first one and thought I would give the second to my nephews to split. Once they arrived the two played for a while and then it was time to warm the burgers so they could snack.

Like a stingy over-eater I grabbed the Meaty Italian burger for myself and left the plain burgers for the boys. I wasn’t really hungry, it's just that I had to have it. The burger was really tasty and I just couldn’t resist. I must have looked like Gollum from the Lord of the Rings. I gobbled up the burger as if I hadn't eaten weeks. They didn’t care though. A burger is a burger is a chicken nugget to those guys.

Some kids may appreciate fine cooking by my nephews usually want the special sauce left off or anything else added to make the meal gourmet – typical kids I guess.

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A Toasted Italian Sub, or Grinder

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I was half way through finishing lunch at Brevins Restaurant in Churubusco, Indiana and I was almost done dissecting my sandwich. I knew I could remake it – the mystery was the sauce. I thought it might be a special in-house recipe. To my surprise, I asked the waitress and she said it was ceaser dressing.

I should have known, it was a common, but not always utilized classic dressing.

Delicious.

For this recipe, I recreate the Brevin’s grinder, it may not be exact, but it’s pretty close. It has been on their menu for some time now, but as I ate there last week to escape the heat, I decided I had to try and make it. Here’s the catch. I made it a point to buy everything for this recipe at once. All together, it cost $22 to make this, and it will serve four. The same amount (2 orders) at Brevins will cost around $16 – and they make it, bring it to you and do the dishes!

The meat is the real expense here. A restaurant has the resources to buy in bulk and can make an item like this affordable to the public and still profit.

BEHIND THIS BITE
Since moving back to Indiana, I have eaten the grinder at Brevins a number of times. I have to say it is the king of toasted subs, which seem to be all the rage nowadays, with Jimmy Jones, Subway and all the other shops toasting up their samis.

I went to Brevins last week to get away from the scorching heat. The last few recipes have been influenced by the hot weather and this sandwich is a prime example. I wouldn't have stopped and ate Brevins for lunch had I not been craving an air conditioned seat at a place that would bring me food. Seriously, I am not inspired to cook in this weather. I still do it, but stopping at a sit-down restaurant was just the treat I needed. As I ate the yummy sandwich I knew what I wanted to get to work on for my next recipe ... recreating the lunch I was enjoying at the time!

What impresses me most about this sandwich is the ceasar dressing. I use a lot of ranch on things, sometimes Italian and blue cheese dressing, but I had never thought to use ceasar, generally because I don’t buy it. The dressing adds a creamy, savory flavor and it really compliments the salami and pepperoni here.

Since I made this, I have used ceasar on two other sandwiches I have made, one of which will be a post here in the near future. It’s my new secret sauce  – at least until the bottle runs out.

Eat well, cook often ...

Italian Bread Pizza

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When most people think of pizza they imagine flat round bread with sauce and an assortment of toppings. One of my favorite non-traditional ways to make pizza is to split Italian or French bread and use it as a substitute for the dough.

I like these types of crusty breads for pizza because they have the crunchy outside, created by steam while the bread bakes, and a fluffy, delicate interior. The addition of cheese and toppings helps create a delicious bite as good as any traditional pizza.

For this recipe, I use Italian bread and top it sauce and mozzarella cheese. To make it stand out, I add fresh basil and roasted red pepper. A red pepper is a green pepper that is left on the vine to ripen, in the process it changes color and becomes sweeter in flavor. Roasting it brings out more of the sweetness. The combination of the roasted pepper with the aromatic fresh basil gives the pizza a garden fresh flavor that works not on just pizza, but sandwiches and wraps as well.

BEHIND THIS BITE
This recipe was made from leftovers from my last recipe. (Italian Roast Beef Sandwiches) There was a lot, so I threw this together for lunch on a whim. I decided to document it for future purposes and after devouring a couple slices, I thought it was tasty enough for the print column.

I have always used french bread when making this type of pizza but I had half a loaf of Italian bread left over and decided to use it. I really couldn't tell any difference.

This is the third "Italian" themed recipe in a row here at Behind the Bites - I think it's time to move to another region of the world for a couple of recipes.

Eat well, cook often ...

Italian Roast Beef Sandwich

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This is the first roast beef sandwich that I have created from roast beef that I actually made myself. I flavor the beef with Italian seasonings, so I thought I would continue the theme all the way through the sandwich. It features Italian bread, basil, roasted red pepper and garlic - flavors I associate with Italian cooking. I finished the sandwich off by toasting it in a newly acquired sandwich press (bought on clearance for $10) and it performed really well.

I have to say that this was one of the best roast beef sandwich that I have ever eaten. Every element has a gourmet touch from the roast beef itself to the roasted red pepper and roasted garlic mayo. Combined those elements with the toasted Italian bread and you have a sami for the ages.

I paid just over $9 for the 2-pound eye of round beef roast. It took a little time to create, but $9 is about the price of just one pound of roast beef from the deli. Taking the time to make the roast beef is very cost effective in the long run and it can be made to suite any taste. (Here is the roast beef recipe.)

This recipe has inspired me to look into buying a nice slicer for my kitchen, it would pay for itself in time if I quit buying lunch meat and start making it for myself at home. A great slicer could help me get those deli thin slices of roast beef and turkey that I love in wraps and sandwiches.

BEHIND THIS BITE
This sandwich may have been one of the best roast beef sandwiches I have ever eaten, but the worst roast beef sandwich I've had was purchased in Manhattan when I was working for the Associated Press just a couple of years after I had moved to New York City.

The sandwich was fresh and all the elements were good. The roast beef had good flavor but was underdone. Eating an individual slice was no big deal – I actually like my beef on the rare side. The only problem was stacking multiple slices onto each other. They were nearly raw in the middle and the first few bites were ok, but when I got to the center of the sandwich, and therefore the center of the beef slices, the meat was just a glob of raw beef. It was like biting into a room temperature steak before it was cooked. The raw sweetness of the uncooked meat got the best of me and in an instant I was under my desk at work spitting out a big bite of my sandwich - it was either do that or gag on it. Thank god nobody saw it happen, because nothing makes lunch more yummy than your coworker spitting a glob of raw beef into the trash.

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Savory Spaghetti Bolognese

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My Aunt makes a sauce known in our family as “meaty spaghetti sauce.” It’s  base is ground beef and goes on pasta – just as the name suggests.

In the culinary world it’s actually known as a ragu or bolognese (pronounced boh-loh-NYEH-zeh) sauce which is based on ground or minced meat and contains root vegetables like onion, celery, carrot and garlic. It is also common to include tomatoes, peppers, cream, broth and herbs for seasoning. It’s all cooked down into a thick and rich sauce made delicious from a long simmer.

The sauce originated in Bologna region of Italy and is known throughout the world as bolognese. The irony is that in Bologna the sauce is not called bolognese, instead it’s called ragu – which is what bolognese really is.

In other words, bolognese is a ragu from Bolgna!

For this recipe, I make my own version of “bolognese,” or “ragu,” or better yet, I’ll stick with my Aunt on this one and call it what my family does – a “meaty spaghetti sauce.”

BEHIND THIS BITE
Food says so much about people, in a way, it is an extension of our creativity. My 11 year-old niece has been making salads for a couple of years now and they always turn out looking like an elementary school art project, which is no surprise because hat is her favorite subject at school.
The meaty spaghetti sauce my aunt makes is not only good but it’s very much my aunt. I told her that it was really called bolognese and she said “I don’t care what it’s called, I like my spaghetti sauce really meaty and that’s what it is to me.” Forget the technical stuff. That’s what she likes and that’s what matters.

Her meaty spaghetti sauce is my spaghetti bolognese.

She not only has her own name for bolognese, she also has names for the younger generation in our family. She recently referred to my sister as a “zany little critter.” When she is asking about what plans I might have for the weekend. She often asks “What are you honyocks planning?”

Honyocks, zany little critters and meaty spaghetti sauce – little things that will always remind me of my Aunt Roxie.

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Easy Spaghetti and Meatballs

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This is the third recipe in a series of everyday meals that I am creating that features store bought items mixed with fresh ingredients and pantry staples.

Here, the store bought item is frozen meatballs. I enhance the pasta sauce (which I always keep in the pantry) with some fresh onion and bell pepper, add the meatballs and let the mixture heat through. While that happens I make the spaghetti according to package directions. I always keep three or four different types of pastas in my pantry as well as a jar or two of traditional pasta sauce just for occasions like this. I will usually wait for these items to go on sale and stock the pantry accordingly.

The frozen meatballs featured here are Great Value, or WalMart brand. I was really impressed by their flavor and texture and will make this recipe again. It’s quick and easy and pretty hardy – perfect for feeding the family when time and fatigue limit dinner options.

Eat well, cook often ...