A Tuscan Entree with Layers of Polenta and the Perfect Meat Sauce--from Phillis Carey, "The Casual Gourmet"

Phillis Carey's

Recipe of the Week Email

January 17, 2019

I'm enjoying this rainy weather today, mostly because I don't have to go anywhere! It's computer day--writing this newsletter and getting my recipes ready for next week. The perfect day to stay inside where it's warm.

I hope you are enjoying your day as well. Maybe there's something simmering on the stove as you read this! Maybe you are contemplating something comforting for dinner tonight or maybe baking is on your mind. How about a Chocolate Torte? Click the link for a perfect treat on a cold rainy night or really any time!

The recipe I'm sharing from this week's class is the perfect comfort food. Instead of serving this Sausage Mushroom Sauce with pasta (though it is very good that way), try it the Tuscan way layered with Polenta. This is my version of a traditional sauce served in Lucca--that lovely walled city in Tuscany. I visited last October and was not disappointed as we walked along the wall that surrounds the old city admiring the expansive view!

While we didn't have time for a full meal that day we did seat ourselves in one of the town square cafes and enjoyed some Bruschetta and Prosciutto accompanied by a crisp glass of Proscecco. Perfection!

Just a quick word about canned tomatoes. First of all in Italy they just whip up a tomato sauce with fresh tomatoes that is always amazing. Our tomatoes here in California just don't have enough flavor and at this time of year, it's canned all the way anyway. San Marzano tomatoes are considered the king of all canned tomatoes. Just be sure that you purchase the ones from Italy for their full flavor. For this recipe I purchased the whole Cento brand tomatoes and gave them a quick pulse in the blender.

San Marzano tomatoes are also grown in other parts of the world and while not bad they are not as good. Muir Glen is also produces very tasty line of tomatoes, especially their roasted tomatoes! Also, I grew up on Progresso products (my grandfather worked for them before they were bought out by General Mills). I still enjoy their products but San Marzano tomatoes really are the best!

Here's hoping your are all enjoying this rainy day, staying warm and cozy and eating well!

Until next time, Phillis

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PRIVATE COOKING CLASSES

Are you ready for a fun, entertaining as well as educational time? Book your private class or event with Phillis Carey and it’s a guarantee! It's the time of year to plan

your holiday cooking class party--Phillis' dates

are limited this holiday season so get in

touch soon.

If you have a gourmet group, a birthday dinner to plan, Bridal or Baby Shower, a club meeting or just a bunch of friends who enjoy food and like to get together around the holidays the demo classes are lots of fun. Treat everyone or have everyone share the cost. Make this a one-time event or plan classes monthly, bi-monthly or quarterly.

If you have a particular skill you want to learn or practice or if you want to brush up your cooking skills the hands-on classes are the way to go. These classes are limited to 4 people.

The theme of your class can be anything really--Holiday Dinner Party, Knife Skills, Easy Everyday Dishes, Grilling Techniques, Italian, French, Thai or Indian Cuisines, Cooking Fish or Chicken, Main Dish Salads, Cocktails and Hors d’oeuvres or ??

I've even done a class on

Cooking with Blue Cheese!

More details-- click here.

Tuscan Matuffi

from Lucca, Italy

MATUFFI—LAYERED POLENTA

AND SAUSAGE MUSHROOM

TOMATO SAUCE

Serves 6.

Sauce: 1 T. olive oil

1 cup chopped onion

2 T. minced garlic

1-10 oz. pkg. sliced mushrooms

(white or crimini)

12 to 16 oz. spicy or mild Italian

sausages, casings removed

3/4 cup dry red wine

1-28 oz. can crushed tomatoes with

added puree

1-14 oz. can diced tomatoes with juice

1/4 cup tomato paste

1 T. golden brown sugar

1 T. dried oregano

1 bay leaf

1/2 tsp. dried crushed red pepper

1/2 cup chopped fresh basil,

divided use

Polenta:

5 cups chicken broth

2 cups whole milk or more

chicken broth

2 T. unsalted butter

1 tsp. salt

1/2 tsp. freshly ground pepper

1 1/2 cups yellow cornmeal

1/2 cup freshly grated Parmesan

cheese

1. For sauce, heat oil in heavy large saucepan over medium heat. Add onion, mushrooms and garlic; sauté until softened, about 12 minutes. Add sausage to pan; sauté until cooked through, breaking up meat with back of spoon, about 7 minutes. Add the wine and bring to a simmer. Add remaining ingredients, except for the basil. Cover and simmer until flavors blend, stirring occasionally, about 30 minutes. Uncover and cook another 10 minutes or so or until thickened and flavorful. Discard bay leaf and stir in half the basil. Keep warm.

2. For Polenta, bring broth, milk, butter, salt and pepper to a boil in a large pot. Gradually whisk in cornmeal. Reduce heat and simmer, stirring often, until very thick and creamy, about 9 minutes. Remove from heat and stir in the cheese.

3. To serve spoon half the polenta onto plates or into bowls. Top with half the sauce. Repeat with polenta and sauce and finish with basil.

Click here for a printable version

of this recipe.

Got to my website to find the recipe for this Chocolate Torte--it's easy to prepare and is rich and

oh, so chocolaty!

Phillis Carey Cooks!!

WINTER/SPRING CLASSES

Click here for a printable version of the classes.

To register for classes,

email to philliscarey@aol.com (best method)

or call (760) 942-1756

No need to pay ahead—Payment is due at the class!

ALL CLASSES are $55 each.

Never hesitate to add yourself to the waiting lists for these classes.

There are cancellations that Phillis is happy to fill from the waiting list.

Also, sometimes a class with a long waiting list will be repeated.

WINTER COMFORT FOODS

Monday, January 28 at 6 pm in Solana Beach

Full, waiting list only

Tuesday, January 29 at 11:30 am in La Jolla

Full, waiting list only

Loaded Tater Tot Cup Bites with Bacon,

Cheddar and Ranch Dressing;

Creamy White Chicken Caprese Lasagna;

Shrimp and Grits with Mushrooms, Bacon and

Cheddar Cheese;

Chicken Fricassee with Mushrooms and

Mashed Potatoes;

Fanny Farmer’s Original Boston Cream Pie (Cake with Custard Filling and Chocolate Glaze).

VALENTINE’S DINNER PARTY

FOR 2 OR MORE!

Monday, February 4 at 6 pm in Encinitas

Full, waiting list only

Tuesday, February 5 at 11:30 am

in La Jolla

Full, waiting list only

Strawberry Lillet Cocktail;

Caramelized Bacon and Fennel Salad with

Honey Lemon Vinaigrette;

Herb-Crusted Filet Mignon and Brown Butter

Scallops with Pan-Roasted Grapes and

Shallots;

Parmesan Risotto with Asparagus;

Caramel Apple Rose Tarts with a Strawberry

and Vanilla Ice Cream.

COOL WEATHER DINING

Monday, February 11 at 6 pm

in Solana Beach

3 spots available

Black Bean Chili Verde Soup with Cumin-Spiced

Pork Meatballs;

Beef and Bacon Stew with Red Onions and

Carrots in a Miso Wine Sauce;

Garlic Herb Pork Tenderloin on a Bed of Baked

Polenta with Roasted Mushrooms;

Blackened Chicken Breasts with Mashed Sweet

Potatoes and Andouille Sausage Sauce;

Warm Apple Cake with Caramel Glaze.

SAVORY SALMON

Monday, February 18 at 6 pm in Encinitas

2 spots available

Tuesday, February 19 at 11:30 am

in La Jolla

1 spot available

Mascarpone Spinach Stuffed Salmon with

Butter Crumb Topping;

Cajun-Seasoned Lemony Garlic Roasted

Salmon;

Slow-Roasted Salmon with Asian Sesame Glaze

on a bed of Carrots, Bok Choy and

Edamame;

Coconut-Crusted Pan-Roasted Salmon with

Maui Mustard Sauce;

Crystallized Ginger and Orange Brownies.

TASTY LOW CARB DISHES

Monday, February 25 at 6 m in Encinitas

6 spots available

Tuesday, February 26 at 11:30 am

in La Jolla

3 spots available

Baked Spaghetti Squash Carbonara with Bacon,

Ricotta, Parmesan and Cream;

Cauliflower Parmesan Crust Pizza with Cheese,

Olive and Pepperoni Toppings;

Creamed Spinach Stuffed Salmon;

Bacon Cheeseburger Pie with Dill Pickles;

Magic Cookie Bites with Chocolate, Coconut

and Walnuts.

Click here for a printable version

of the classes.

‌

ONE PAN SUPPERS—

One Sheet Pan or One Skillet

Monday, March 4 at 6 pm in Encinitas

Full, waiting list available

Tuesday, March 5 at 11:30 am

in La Jolla

Full, waiting list available

“Better Than Lasagna” 5-Cheese and

Sausage Ziti al Forno;

Sheet Pan Chicken Parmesan with

Spaghetti Squash;

Skillet Sour Cream Chicken Enchiladas;

Sheet Pan Ranch-Seasoned Pork Tenderloin,

Potatoes and Green Beans;

Donut Bread Pudding with Rum Sauce.

WINE COUNTRY COOKING

Monday, March 11 at 6 pm in Encinitas

Full, waiting list available

Tuesday, March 12 at 11:30 am

in La Jolla

FULL, waiting list available

Strawberry Basil Margaritas; Roasted Tomato

Tart with Goat Cheese and Black Olives;

Spinach Bacon Salad with Strawberry

Poppyseed Dressing, Strawberries,

Blueberries & Feta;

Chicken Supremes and Asparagus in Lemony

Saffron Sun-Dried Tomato Sauce on Orzo;

Broiled Salmon with Thyme Mustard Glaze and

Blackberry Wine Sauce;

Nutella and Frangelico Mousse with Hazelnut

Candy Topping.

MEDITERRANEAN FAVORITES

WITH A TWIST

Monday March 18 at 6 pm in Solana Beach

2 spots available

Saffron Chicken Bouillabaisse with Smoky

Rouille Toasts;

“Rosa di Parma” Pork Tenderloin Stuffed with

Prosciutto and Parmesan in a Marsala Sauce;

Sheet Pan Paella with Shrimp, Tomatoes,

Peppers and Peas;

Chermoula Broiled Salmon with Pistachio and

Chickpea Couscous;

Orange Catalana Cream with Burnt Sugar and

Sweet Oranges.

SPRING HIGH TEA (or a Luncheon or Cocktail Party)

Monday, March 25 at 6 pm in Encinitas

12 spots available

Tuesday, March 26 at 11:30 am

in La Jolla

3 spots available

Sandwiches: Shrimp Salad Finger Sandwiches with Capers; Benedictine (Cucumber and Dilly Cream Cheese) Sandwiches; Almond Bacon Cheese Crostini; Caramelized Onion, Gruyere and Walnuts Tarts;

Scones: Apricot Ginger Cream Scones with Mock Devonshire Cream;

Sweets: Mini Lemon Tarts with Cream Cheese Pastry; Glazed Raspberry Shortbread Strips; Fresh Strawberry Cheesecake-Filled Bites.

SURPRISE RECIPES FROM MY TRAVELS IN ITALY Lots of room

Phillis will prepare several recipes she learns on her April travels through Italy.

Monday, April 29 at 6 pm in Encinitas Tuesday, April 30 at 11:30 am in La Jolla

Phillis Carey's online Cookbooks and

Recipe Collections

are available for purchase

Click here to purchase any of these.

Fast and Fabulous Chicken Breasts $9.99

Fast and Fabulous Entertaining Menus $9.99

Phillis' Recipe Collections are also available.

20 to 30 recipes for only $4.99

Fabulous Soups for All Seasons

Summer Grilling

25 Chocolate Desserts

20 Holiday Appetizers

Click here to purchase any of these.

Class Locations:

ENCINITAS Boys and Girls Club's Center for a Healthy Lifestyle

1221 Encinitas Blvd. * Encinitas, CA 92024

SOLANA BEACH Boys and Girls Club's Center for a Healthy Lifestyle

533 Lomas Santa Fe Dr. * Solana Beach, CA 92075

The LA JOLLA Community Center

6811 La Jolla Blvd. * La Jolla, CA 92037

For more info or to learn more about Phillis Carey,

Visit her website: phillis-carey.blogspot.com