KerriansKitchen

KNR, p. 286 “Puttanesca Sauce” (Staten Island Gravy)

Our good friend and enthusiastic cook, Chin Bawambi, sent us a recipe for Puttanesca Sauce. Sheila and I followed the recipe and it’s a WOW! We took the photos before and after taste-testing and tried it with pasta as well as beef and chicken dishes. We can honestly say it’s a truly versatile sauce. Guarantee: no bodies were found anywhere on the premises while cooking. Sheila tells me that I did fall asleep on the couch with a satisfied smile after dinner, though. I believe her.

Puttanesca Sauce (Staten Island Gravy)

Chin Bawambi
5 from 1 vote
Prep Time 15 mins
Cook Time 2 hrs 15 mins
Total Time 2 hrs 30 mins
Course Main Course
Cuisine Italian

Equipment

  • Crock-pot

Ingredients
  

  • 1 28 oz can crushed tomatoes with basil
  • 1 teaspoon sea salt
  • 1 teaspoon dried oregano
  • 1 teaspoon powdered or minced garlic
  • 1 14 oz can diced tomatoes with basil, garlic, oregano
  • 1 heaping Tablespoon capers
  • 1/4 cup sliced Kalamata olives
  • 1 2 oz can anchovy fillets in olive oil
  • 2 Tablespoons olive oil
  • 1 teaspoon Montreal steak seasoning (or to taste)

Instructions
 

  • Turn crock-pot on high.
  • Place crushed tomatoes, sea salt, oregano, and garlic in crock-pot.
  • Drain diced tomatoes and add to crock-pot.
  • Drain and mince capers, add to crock-pot, and blend.
  • Finely chop olive slices, add to crock-pot, and blend.
  • Pour olive oil from the anchovy can, plus the two Tablespoons of olive oil, into the crock-pot, keeping the anchovies in reserve.
  • Finely chop anchovies and add to crock-pot, blending in.
  • Add Montreal steak seasoning.
  • Stir all ingredients thoroughly.
  • Cook on high for 30 minutes, stir and drop temperature to low.
  • Cook an additional 45 minutes, stir again and check for flavor. If needed, add more steak seasoning to taste.
  • Cook for an additional hour.
  • Serve while hot or let cool for a bit and refrigerate up to a week in glass jars.
  • Serve with pasta, poultry, veggies, or meats.

Notes

Yields 48 ounces. We pour the sauce into Ball/Mason jars and refrigerate up to a week if not serving it right away.
Keyword Sauce

KNR, p. 282 “Pumpkin Pecan Cheesecake Bars”

By now, you know that we love pumpkin in soup, smoothies, cookies, or other desserts. The flavor works well with several different spices and even complements chocolate.

This year, Sheila has been experimenting with ways to make a foolproof pumpkin bar. She tried a few recipes developed by some pretty famous people and found them to be too sweet or too complicated. She finally threw up her hands and created her own.

As always, I was the taste-tester. I might have gained a pound or two while I chomped away on the samples.

 

Pumpkin Pecan Cheesecake Bars

Sheila Kerrian
Prep Time 30 mins
Cook Time 45 mins
Course Dessert
Cuisine American

Ingredients
  

  • 1 cup all-purpose flour
  • 1/3 cup brown sugar, packed
  • 5 Tablespoons cold butter
  • 1 cup pecans, chopped fine
  • 8 ounces softened cream cheese
  • 3/4 cup sugar
  • 1/2 cup canned pumpkin
  • 2 extra large eggs
  • 1 teaspoon vanilla
  • 1.5 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg

Instructions
 

  • Preheat oven to 350.
  • Combine flour and brown sugar.
  • Cut in butter until crumbly.
  • Stir in finely chopped pecans, then set aside 1 cup for topping.
  • Lightly butter sides and bottom of 8-inch square baking pan.
  • Press remaining crumb mixture into the bottom of the pan.
  • Bake at 350 for 15 minutes, until edges are lightly browned. Remove from oven and let cool.
  • While the crust is baking, beat cream cheese and sugar until smooth.
  • Beat in the pumpkin, eggs, vanilla, cinnamon, and nutmeg, and pour the mixture evenly over the crust.
  • Sprinkle with set-aside crumb mixture.
  • Bake for 30-35 minutes until golden brown and puffs up in the center.
  • Cool on wire rack and cut into 9 bars.

Notes

May all your holiday snacks be delightfully delicious!

 

KNR, p. 274 “Pie Crusts for Double Crust Meat Pies”

Lots of taste testing went into this pie crust. A lighter crust that we use for fruit pies did not stand up to the weight of a meat and veggie pie, but this one stays tender and has great flavor as well.

Pair it with the Chicken Pot Pie recipe here.

 

Pie Crusts for Double Crust Meat Pies

Recipe by Sheila Kerrian
Course Main Course
Cuisine American

Ingredients
  

  • 2 1/2 cups unbleached all-purpose flour
  • 2 Tablespoons sugar
  • 1 teaspoon sea salt
  • 1 cup butter (16 Tablespoons) cut into 1/4 inch cubes
  • 6 Tablespoons very cold water
  • Egg yolk wash (one yolk and 2 Tablespoons water lightly whisked together) 

Instructions
 

  • Use food processor to briefly pulse together flour, sugar, and sea salt.
  • Add cubed butter and pulse together until size of small peas.
  • Add water and pulse together until dough forms.
  • Remove dough, (no need to chill) divide in half, flour dust work surface and roll out each half until 1/8 inch thick – makes two 11-12”rounds.
  • Place one in 9” pie pan and set aside the other (on parchment paper for best results).
  • Make chosen filling and spread evenly onto bottom crust.
  • Cover filling with top crust and crimp two crusts together to seal in filling.
  • After the pie has been created and the two crusts have been crimped together, brush the top and edges with the egg yolk wash before baking.
  • Follow pie directions for baking time and temperature, baking until golden brown.
  • Remove from oven and let sit for about 10 minutes for easier slicing.
  • Serve while still warm.

 

Enjoy!

 

 

 

 

 

 

 

 

 

 

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