The original recipe can be found in The Tucci Cookbook.
1/4 cup olive oil in a stew pot over medium-high heat. Sear 2 pounds of stew beef that has had the fat trimmed from it. Should take about 10 mins or so to make sure it is browned on all sides. Once browned remove from pot and place in a bowl for later.
Put 1 cup finely chopped sweet onions in the stew pot with one teaspoon of finely minced garlic. Reduce heat to low and cook the onions until they become soft. Stir in 1/2 cup of dry red wine and scrap the bottom of pan. Add 6-oz can of tomato paste. Then a 1/2 cup water and warm paste thoroughly.
Add 28-oz of Italian plum tomatoes that have been pureed and 28-oz of regular tomatoes also pureed. Add 3 fresh basil leaves and teaspoon of dried oregano. Cover leaving the lid slightly askew and simmer about 30 mins.
At this pot return the meat and all juices in the bowl to the pot. Add teaspoon black pepper freshly ground and a pinch of seas salt. Also a little parsley. Let this cook for about 2 hours. This is thicker than the original sauce.
We found this very good over penne pasta. Served with a nice red wine.
You will find the original recipe of page 122 of the book and it is amazing.
I was digging through some old recipe books and came across one of my favorite old cooking with wine book.
Here is one recipe I used to make alot when we had friends come over.
Shrimp appetizer spread.
Ingredients: 1 large package (8 oz.) cream cheese (at room temp.), 3 tbsps dry Sherry, 1 clove garlic mashed, 1 green onion (white part only) finely minced, 1 1/2 teaspoon curry powder, 1/4 cup milk, 1 cup (6oz.) small cooked shrimp, plain or onion-flavored crackers, raw vegetables like carrot sticks, zucchini slices.
Instructions: Mix cream cheese and Sherry together until smooth and blended. Stir in the garlic, onion, curry powder and milk, then lightly mix in the shrimp. cover and refrigerate at least 3 hours or overnight to blend flavors. Allow shrimp mixture to stand at room temp for about 30 mins. to soften before serving. Arrange crackers and vegetables around the bowl of spread. Makes about 1 1/2 cups.
They also suggest for fewer calories, omit cream cheese and milk and replaced them with 1 pint cottage cheese, whirled smooth in a blender with Sherry. It makes 2 1/2 cups.
If you can find this old book its called “Cooking with Wine” by the Editors of Sunset Books and Sunset Magazine, 1972
It also had a good main dish recipe that went with the curry theme, “Curry-Honey Chicken.”
Serve this curry-honey chicken and onions over hot steamed rice. Use a wine such as a Rhine or a White Riesling.
Ingredients: 1 broiler-fryer chicken (about 3 lbs.) quartered, 1 tsp salt, 1/4 tsp ground ginger, 1/2 tsp. pepper 1 medium sized onion thinly sliced, 2 tbsp soft butter, 3/4 cup dry white wine, 4 tbsp honey, 1 tbsp curry powder.
Instructions: Rinse chicken quarters: dry each section well. Combine salt, ginger and pepper, and rub over the chicken sections. Place onion slices in the bottom of a well greased, 9 by 13-inch baking pan. Put chicken on onions, skin side up; dot with butter. Pour wine over top; bake at 400 degrees about 50 mins. During the last 20 mins, baste several times with a mixture of honey and curry. Makes 4 servings.
One of the first books I learned with and started experimenting with. Enjoy!
As I was growing up my mother occasionally swiped my kids magazines, why you might ask, she found a good recipe.
Oh yeah she found a sour cream pancake recipe in one of my children’s digest magazines which was phased out in 2009.
Well even fiction and mystery novels have recipes in them now. A number of authors have taken to adding a theme to their books that have food in them.
It’s easy to find out who writes those on the web.
The Dragonlance series of books came out in the 1980’s. The series added two source books, Leaves from the Inn of the Last Home and More Leaves from the Inn of The Last Home.
Both books contain some wonderful recipes. Cookies, cake, bread, stews, vegetable dishes and more. Some granted you had to make some small changes unless of course you like lizard, lol.
One of my all time favorites is Fizban’s Fireball Chili.
The Original recipe goes like this, 1 pound beef cubed to 1 inch squares, 2 tablespoons flour. Marinade: 1 teaspoon Worcestershire sauce, 2 tablespoons paprika, 1 jar Tabasco sauce, 1/2 teaspoon Chinese hot oil, 2 teaspoon crushed red pepper.
One of the changed versions. 1 pound beef cubed into marinade of 8oz bottle Tabasco, 3 tablespoons Worcestershire sauce, 2 tablespoons paprika, 1 tablespoon cayenne pepper, 2 teaspoons crushed red pepper. Put together and marinade 24 hours to two days. Then in dutch oven or heavy pot add a little olive oil and cook one sweet onion chopped with banana pepper and a couple bell peppers and the marinade and beef and slow cook.When it’s done serve with sour cream, a fresh lime and tortilla flats or elven flat bread (recipe to follow).
Another version of this recipe can be found here.
I once added dark kidney beans and it was still a hit but be warned it’s called fireball for a reason.
The flat bread recipe also comes from this book and it’s I like the alternative version they also have in the book for the flour used.
2 1/2 cups flour (white, or 1 cup white and 1 1/2 cups rye or whole wheat), 1 package dry yeast, 1/2 cup warm water mixed with 1 teaspoon sugar, 1/2 cup warm water mixed with 1 teaspoon salt.
Gently sprinkle the yeast into the warm water with sugar, let stand about 10 mins then add the salt water and mix with one cup flour, once fully mixed and remaining flour. Knead dough for about 10 mins, then make about 6 potions roll out to a 1/2 to 3/4 inch circle and place on greased backing sheet . At 425 degrees bake until lightly brown around 8 to 10 mins, or you can fry them in a skillet, I like this method better.
Served with a good Ale or dark Stout.