Tasty Recipes from Recipe Wizards

Prep time: 45 minutes

Cook time: 3 1/2 hours

Serves 6 to 8 (Makes about 16 meatballs)

Kim Severson, who included this recipe in “Spoon Fed: How Eight Cooks Saved My Life,” writes that the sauce is a version of her mother’s recipe, which first appeared in the Dining section of the New York Times.

Note: The recipe for meatballs can be halved. Remaining sauce and meatballs can be frozen. The cook time includes the meatballs cooked in 2 batches.

INGREDIENTS

For the meatballs:

2 pounds ground beef

1 cup fresh breadcrumbs made from 2 or 3 slices of dense, coarse bread, crusts removed.

1/2 cup finely grated Parmesan cheese

1 heaping tablespoon fresh chopped basil

1 heaping tablespoon fresh chopped parsley

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/8 teaspoon ground cayenne pepper

2 cloves garlic, minced

2 eggs

2 tablespoons olive oil

For the sauce:

1 pound pork spareribs, neck bone or pork chop

1 pound chuck roast, blade steak or brisket

Salt and pepper

1 medium onion, chopped small, about 3/4 cup

2 cloves minced garlic

One 6-ounce can tomato paste

1 teaspoon dried oregano

1 tablespoon dried basil

1 teaspoon dried red pepper flakes

2 teaspoons kosher salt

1 bay leaf

One 28-ounce can crushed tomatoes, Italian if possible

One 28-ounce can tomato sauce or one 25-ounce carton of Pomi strained tomatoes

1/2 teaspoon sugar

2 tablespoons fresh parsley, roughly chopped

4 small or 2 large jarred pepperoncini

INSTRUCTIONS

For meatballs:

Mix all ingredients except olive oil by hand in a large bowl, using a light touch.

Take about 2½ ounces of meat in hand and roll between palms to form a ball that is firmly packed, but not compressed. Each should be about 2 inches – bigger than a golf ball but smaller than a tennis ball.

Heat the olive oil over medium-high in a large, heavy pot that will later be used for sauce. When it shimmers, add the meatballs in batches. Don’t crowd the meatballs. Allow the meatballs to brown well on the bottoms before turning, or they will break apart.

Continue cooking until browned all over. Don’t overcook. Remove them to a plate as each batch is finished.

Allow meatballs to cool slightly. Cover and refrigerate until sauce is ready.

For sauce:

Sprinkle salt and pepper all over the beef and pork.

Using the same pot and remaining fat from cooking the meatballs, brown the meat quickly and remove.

Turning heat to medium, add the onions and cook 3 minutes, stirring.

Add the garlic and cook another 3 minutes.

Add tomato paste and stir, cooking the paste for a couple of minutes until it absorbs the fat and deglazes the pan.

Add the oregano, basil, red pepper, salt and bay leaf, stirring to combine.

Add the cans of tomatoes and sauce, then fill each can with water and add to the sauce.

Stir in sugar, parsley and pepperoncini, add back 2 meats and any accumulated juices, and bring sauce to a gentle boil.

Turn heat down to a simmer, partially cover and leave the sauce to simmer for 2 1/2 hours or more, stirring regularly.

About 20 minutes before serving, add back the meatballs and allow them to heat through. Remove bay leaf.

To serve, boil 1 pound of spaghetti according to package directions. Drain pan, add spaghetti back to pan and add 3 cups of sauce, or enough so all the spaghetti is generously coated.

Toss pasta in the hot pan for a minute, then put the pasta on a large platter. Pour 2 more cups of sauce over the pasta, then arrange meat and 2 meatballs per person.

Serve with a bowl of sauce and a bowl of Parmesan cheese to pass.

Per serving based on 8 servings, meatballs and sauce only: 692 cal.; 53 g pro.; 27 g carb.; 41 g fat (16 sat., 19 monounsat., 3 polyunsat., 3 other); 182 mg chol.; 2,029 mg sod.; 5 g fiber; 6 g sugar; 54 percent calories from fat.

Prep time: 35 minutes

Cook time: 2 hours, 35 minutes

Serves 6

This dish, served at the Tra Sole e Vigne farmhouse restaurant in the Piedmonte region of Italy, appears in “The Italian Farmer’s Table” (Three Forks, $19.95, 320 pages). You can buy certified Piedmontese beef at Corti Brothers, 5810 Folsom Blvd., Sacramento, (916) 736-3800. Note: For some variations on this recipe, see Allen Pierleoni’s story on this page.

INGREDIENTS

3 tablespoons extra-virgin olive oil

1 leek, cleaned and cut into 1/4-inch half-moon slices

2 medium yellow onions, cut into small dice

2 stalks celery, cut into small dice

2 carrots, peeled and cut into small dice

4 cloves garlic, peeled and sliced

2 tablespoons minced rosemary

2 pounds beef chuck roast, cut into 1-inch cubes

Kosher salt and freshly ground pepper

1 tablespoon cornstarch

1 bottle full-bodied red wine

11/2 cups canned low-sodium beef broth

4 whole cloves

1 teaspoon cinnamon

INSTRUCTIONS

In a heavy casserole pan, heat olive oil over medium-high heat. Add the leek, onions, celery, carrots, garlic and rosemary. Sauté until tender and lightly browned, about 10 to 15 minutes. Rinse meat and pat dry. Season with 2 teaspoons salt and 1/2 teaspoon pepper, toss with cornstarch and add to the vegetables, continuing to cook until the meat starts to turn brown. Raise the heat to high and add the red wine to the pan. Bring to a boil and cook for about 10 minutes to let the alcohol burns off; reduce the volume of the liquid slightly. Add 1 cup of the broth, the cloves and season lightly with salt and pepper. Cover the pan, reduce to low heat and simmer for about 1 hour. Add the cinnamon, another 1/2 cup of broth and continue to cook until the meat is tender, about 45 minutes to an hour. Taste the sauce for seasoning and adjust if necessary.

Per serving: 579 cal.; 30 g pro.; 15 g carb.; 35 g fat (13 sat., 17 monounsat., 2 polyunsat., 3 other); 104 mg chol.; 776 mg sod.; 3 g fiber; 5 g sugar; 55 percent calories from fat.

Right, the Les Ecureuils farm in northern Italy; below, traveling authors Melissa Pellegrino, left, and Matthew Scialabba.

“The Italian Farmer’s Table”

A manager’s special on a beef roast reminded me of the movie “Julie & Julia.”

The movie intertwines Julia Child’s life in France with that of Julie Powell, a New Yorker determined to cook every recipe in Child’s tome, “Mastering the Art of French Cooking” (Knopf, $40). This is a movie that can make you hungry – or inspire you to cook.

The film sparked particular interest in Child’s famous Boeuf Bourguignon recipe. After Meryl Streep’s recent Golden Globe win for her portrayal of Child, I was inspired to make this comforting dish again.

The most intimidating thing about this recipe is the instructions – it covers nearly three pages of the book and that’s a turn off for most cooks.

This is certainly not a dish for weeknight cooking unless you’re able to start it early in the day. It’s best left for a leisurely Saturday or Sunday.

Once you get cooking, though, the aroma alone is worth the effort.

And, of course, the end result of fork-tender beef with mushrooms and onions in a silky hearty sauce is divine.

The key to making this dish a success is in the beef. Here are a few tips.

Buy what’s labeled “stew meat,” chuck roast or a nice sirloin (or whatever is on sale) and cut it yourself. This way the pieces of beef are all the same size and will cook evenly.

Make sure the pieces of meat are dry or they will not brown nicely. The original recipe calls for drying the meat with paper towels. Take the time to do this.

Work in batches when browning so the meat isn’t crowded in the pan.

Today’s version is not too far from the original. And you can make it in advance. Like many dishes, it’s even better the next day.

Bon appetit!

BOEUF BOURGUIGNON

Serves: 6 / Preparation time: 1 hour

Total time: 4 hours (not all active time)

4 ounces thick-cut bacon, diced

1 tablespoon olive oil or cooking oil

3 pounds lean stewing beef, cut into 2-inch cubes

1 large carrot, sliced

1 medium onion, sliced

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons flour

3 cups full-bodied red wine, such as a Chianti

3 cups less sodium beef broth

1 tablespoon tomato paste

2 cloves mashed garlic

1/2 teaspoon dried thyme

Crumbled bay leaf

FOR SERVING (OPTIONAL)

1 pound fresh mushrooms, cleaned and halved

Roasted potatoes

In a sauce pan, bring 1 quart of water to a simmer. Add the diced bacon and simmer for 10 minutes. Remove, drain and dry the bacon.

Preheat the oven to 325 degrees.

In a Dutch oven (or other ovenproof pot), heat the oil over medium heat. Add the bacon and saute 2 to 3 minutes to brown lightly. Remove to a side dish and set aside. Reheat the fat in the pot over medium-high heat.

Dry the stewing beef using paper towels; it will not brown if it is damp. Working in batches, add the beef to the pot and brown it on all sides. Remove and set aside.

In the same pot, add the carrot and onion slices and brown. Pour out the fat.

Return the beef and bacon to the pot and toss with the salt and pepper. Then sprinkle on the flour and stir until browned. Stir in the wine and enough broth so that the meat is barely covered. Add the tomato paste, garlic, thyme and bay leaf. Cover and set in lower third of preheated oven. Simmer for 21/2 to 3 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, saute the mushrooms in butter until nicely browned and tender; set aside.

When the meat is tender, pour the contents of the pot into a sieve set over a saucepan. Wash out the pot and return the beef mixture to it. Distribute the mushrooms over the meat.

Skim fat off the sauce if needed. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 21/2 cups of sauce thick enough to coat a spoon lightly. If the sauce is too thin, boil it down rapidly. If too thick, mix in a few tablespoons of broth. Taste and adjust seasonings. Pour the sauce over the meat and vegetables. Serve with roasted potatoes if desired.

Adapted from several Boeuf Bourguignon recipes and tested by Susan M. Selasky for the Free Press Test Kitchen.

561 calories (45 percent from fat ), 28 grams fat (10 grams sat. fat ), 9 grams carbohydrates, 52 grams protein, 807 mg sodium, 181 mg cholesterol, 1 gram fiber .

Beefsteaks are popular grill-fare for summer meals, from juicy rib-eyes to porterhouses to strip steaks. Great cuts of meat often come with great prices. Splurge if you can; after all it’s your dad. But if you’re on a budget, we have the goods on three cuts of meat done three ways that won’t blow the budget.

You will find these cuts at most grocery stores, meat stores and some warehouse club stores. If you don’t see them, ask the meat cutter for them.

FLAT IRON:

This relatively newer cut of meat is cut from the top blade or chuck roast. Meat researchers found that if they cut the gristle away from the center of the roast, they would end up with this tender cut. You may see it labeled as chuck steak or top blade steak. Most area Kroger stores sell flat iron steaks for $5-$5.99 a pound. The whole steak averages 1 1/4 to 1 3/4 pounds. Hiller’s markets also carry flat iron.

Grill flat irons whole or cut into individual steaks. Flat iron steak is best cooked medium-rare, but may be cooked to medium without sacrificing flavor or tenderness.

FLAT IRON STEAK WITH BALSAMIC GLAZE

Serves: 4 (generously) / Preparation time: 15 minutes (plus marinating time)

Total time: 45 minutes

1 flat iron steak (1 1/2 to 1 3/4 pounds)

1 1/2 cups favorite all-purpose marinade such as Mrs. Dash Garlic/Herb marinade

HERB BUTTER (OPTIONAL)

1/4 cup unsalted butter, softened

2 tablespoons minced fresh herbs of choice

BALSAMIC GLAZE

1 cup balsamic vinegar

3/4 to 1 cup fat-free reduced-sodium beef broth

1/4 cup butter, softened

4 teaspoons all-purpose flour

1/4 teaspoon cracked black pepper

Place the flat iron steak in a plastic sealable bag and pour the marinade over. Refrigerate and marinate from 4 to 8 hours.

If making the herb butter, mix together the softened butter with the herbs and shape into a log. Place in plastic wrap and refrigerate until serving time.

At grilling time, remove the steak from the marinade (discard marinade) and let sit at room temperature for 30 minutes. Preheat the grill to medium-high heat.

Meanwhile, bring vinegar to a boil in small saucepan; reduce heat to medium. Cook 10 minutes or until vinegar is reduced to about 1/4 cup. Watch carefully, as it can burn. Stir in the beef broth and heat. Mix butter and flour in small bowl until smooth. Whisk the butter/flour into the vinegar/broth until smooth and bring to a boil. The mixture should be the consistency of a glaze and coat the back of a spoon. If it’s too thick, add broth. Reduce heat; simmer 1 minute, stirring constantly. Season the glaze with black pepper. Set aside to serve with the steak.

Oil the grill grates. Place the flat iron steak on the grill over medium-high heat and grill about 8 minutes on one side. Turn and continue grilling another 6-8 minutes or until medium-rare (or desired degree of doneness).

Remove from the grill and let steak rest 5 minutes before slicing against the grain. Serve with the glaze and a dollop of herb butter.

Adapted from www.beefitswhatsfordinner.com.

Tested by Susan M. Selasky for the Free Press Test Kitchen.

Analysis without herb butter.

525 calories (53 percent from fat), 31 grams fat (14 grams sat. fat), 19 grams carbohydrates , 37 grams protein , 320 mg sodium , 146 mg cholesterol , 0 grams fiber .

TRI-TIP

The Santa Maria, Calif., region claims to have discovered this cut of meat along with its style of seasoning used for grilling. Sold whole it looks like a roast that is about 3 inches thick at its thickest end and tapers to a thinner end. It’s cut from the butt portion of the bottom sirloin. Look for it at Trader Joe’s stores, Hiller’s and Costco. You can buy it already cut into steaks or whole as a roast. Either one is super for the grill as tri-tip is tender and flavorful when cooked medium-rare. Trader Joe’s sells Santa Maria style for $5.99 a pound, and unseasoned whole tri-tip for $5.49 a pound.

TRI-TIP STEAKS SOUTHWEST STYLE

Serves: 6 / Preparation time: 10 minutes (plus chilling time)

Total time: 35 minutes

3 tablespoons garlic powder

1 tablespoon salt

2 tablespoons ground black pepper

2 tablespoons light brown sugar

2 tablespoon chili powder

2 teaspoons cumin

1 tri-tip roast (about 2 pounds) cut into thick steaks or left whole

In a small bowl, combine the garlic powder, salt, black pepper, brown sugar, chili powder and cumin. Rub the mixture all over the steaks or whole roast. Cover with plastic wrap and refrigerate 3 hours or up to 8 hours before grilling.

Remove the tri-tip from the refrigerator 30 minutes before grilling.

Preheat the grill to medium-high heat. Oil the grill grates.

Place the steaks on the grill and cook about 5 minutes on one side, depending on the thickness. Rotate the steaks 90 degrees-to get those great crosshatch grill marks-for 2 minutes.

Turn and continue grilling until the steaks are cooked to desired doneness, about 5 minutes more for medium-rare.

From and tested by Susan Selasky for the Free Press Test Kitchen.

Analysis based on 5 ounces of cooked tri-tip.

373 calories (46 percent from fat), 19 grams fat (7 grams sat. fat), 5 grams carbohydrates , 44 grams protein , 698 mg sodium , 94 mg cholesterol , 1 gram fiber .

SKIRT OR HANGER STEAK

This is often a chewier cut but has a great beef flavor. This cut is found in the middle belly side of the animal and at the edge of the loin. It’s sold in long pieces about 1/2-inch thick. Unless you are making fajitas, don’t buy too thin a piece. The thicker and longer pieces are best for the grill. To tenderize and prevent them from being too chewy, skirt steaks need to be marinated at least 8 hours. Because these are thinner, they grill rather quickly. Skirt steak takes well to any seasoning and marinade and runs about $3.99 a pound. Look for them at most grocery stores and Hispanic markets, such as Honey Bee La Colmena in Detroit.

SKIRT STEAK SANDWICHES WITH CHIMICHURRI

Makes: 4 large sandwiches / Preparation time: 15 minutes (plus overnight marinating)

Total time: 35 minutes

You can marinate the skirt steak in a marinade other than the chimichurri if desired.

MARINADE AND SPREAD

3 cloves garlic, peeled

1/4 small red onion, peeled

1/4 cup sherry wine vinegar or red wine vinegar

1 tablespoon lemon juice

1 cup flat-leaf parsley leaves

1/2 cup cilantro leaves

3/4 cup olive oil

1/2 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

1/4 teaspoon crushed red pepper or more to taste

STEAK

1 skirt steak, about 1 1/2 to 1 3/4 pounds

Oil for the grill

Salt and black pepper to taste

1 16-ounce baguette

In the bowl of a food processor, place all the marinade ingredients and pulse to chop them. The mixture should be the consistency of thin pesto; add more oil, vinegar and lemon juice to thin if needed. Remove half of the spread and place in a small bowl; cover and refrigerate.

Place the steak in a large, resealable bag. Pour the remaining marinade from the processor on the steak. Seal bag, pressing the air out and rubbing the sides of the bag so the marinade adheres to the steak. Refrigerate the steak for at least 8 hours or overnight.

Preheat a grill to medium heat and oil the grates.

Remove the steak from the refrigerator and let it come to room temperature for about 30 minutes. Remove the reserved chimichurri sauce in the bowl and let it come to room temperature.

Brush off the excess chimichurri, discarding the marinade. Season the steak with salt and black pepper.

Set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 90 degrees, and cook another 3 minutes. Turn the steak over and continue to cook until the steak is done, about 6 minutes for medium-rare.

Meanwhile, slice the baguette horizontally and brush the inside with a little oil. Place on the grill to lightly toast.

Once the steak is done, remove it from the grill and let it rest for 5 minutes.

Brush a couple of tablespoons of the chimichurri on the bottom and inside tops of the baguette.

Place the whole grilled steak on the baguette. Cut into individual sandwich-size servings and serve with any remaining chimichurri.

Adapted from www.foodnetwork.com.

Tested by Susan M. Selasky for the Free Press Test Kitchen.

Analysis based on 5 ounces of grilled skirt steak per serving.

665 calories (51 percent from fat), 38 grams fat (10 grams sat. fat), 35 grams carbohydrates , 44 grams protein , 499 mg sodium , 84 mg cholesterol , 2 grams fiber .

A HOT GRILL MEANS PERFECT STEAKS

At Morton’s the Steakhouse in Troy, Mich., steaks sizzle on a grill that reaches a temperature of 800 to 900 degrees. Factor in the radiant broiler, with elements that heat the top and the grill as well, and you get a steak with a nice seared crust and a juicy inside. With a grilling element that hot, executive chef Ed Takacs says, they can get a 2- to 3-inch steak done in less than 15 minutes.

That’s 100 to 200 degrees hotter than most home grills, but Takacs says you can achieve the same results with steaks at home, as long as you do it the correct way.

For starters, choose a good piece of meat.

“It doesn’t have to be pricey; just make sure it has good marbling, especially when grilling outside,” he says. “A bone-in steak will taste better because once the bone gets cooked the marrow releases flavor.”

Check the color of the steaks, too: They should be a nice red – not a dark red – and have creamy white marbling. The steaks should be at least 1 to 11/2 inches thick.

And don’t forget: If you’re going to toss some steaks on the grill, it’s just as easy to grill some vegetables along with them. Toss vegetables that are cut large and thick with some olive oil and season with salt, pepper and garlic.

Here are Takacs’ tips for grilling perfect steaks:

Bring steaks to room temperature before grilling.

Make sure the grill is seasoned well. Oil it down and then preheat the grill.

Heat the grill to 600 to 800 degrees. “The hotter the better for searing the outside of the steak,” he says .

Season the meat a little more than you would normally, because some seasoning will cook away.

Once the grill is heated, put the steaks on. They should sizzle . If you don’t hear the sizzle, the grill is not hot enough. Pull the steaks off immediately and wait for the grill to heat up more.

Use the touch factor to judge doneness. A rare steak should feel spongy and give a little bit of resistance-similar to the feeling of squeezing the pad at the base of your thumb.

For medium-rare, Takacs says, the steak should be less spongy and offer more resistance, as when you press the very bottom of your palm.

For steaks cooked medium, the meat should feel like the middle of your palm on an outstretched hand.

“The steak itself should feel firm yet snap back quickly and give some resistance,” says Takacs. “At Morton’s we don’t recommend anything over medium, because the longer you cook them, the more moisture it will release.”

If you feel resistance when turning the steak and it’s clinging to the grill, don’t turn it. It’s not ready. The steak should easily come away from the grill grates when it’s ready to turn.

Use long tongs or a spatula and never use a fork to pierce or turn the steak.

Keep the grill lid closed – the hotter it stays, the better.

Let the steaks rest 5 to 8 minutes after grilling and before slicing after they come off the grill so the juices settle down in the steak.

MIXED GRILLED SEASONED VEGETABLES

Serves: 6 (generously) / Preparation time: 15 minutes

Total time: 30 minutes

This vegetable mix is a nice, colorful blend to serve with any grilled foods.

2 red bell peppers, cored, cut into quarters

2 medium zucchini, washed, sliced 1/2-inch thick on the diagonal

8 asparagus spears, washed

2 medium onions, peeled, cut 1/2-inch thick

3 tablespoons olive oil

Favorite all-purpose seasoning, such as Morton’s Nature Season Seasoning

Kosher salt and black pepper to taste

Minced fresh herbs for serving such as tarragon, thyme and parsley

Preheat the grill to medium high.

Prepare all the vegetables. Place the peppers, zucchini and asparagus in a large bowl. Place the onions, keeping the rings intact, on a platter. Brush each side of the onions with a little olive oil. Drizzle the remaining oil over the vegetables in the bowl. Season all the vegetables with all-purpose seasoning, salt and pepper to taste.

Place the vegetables on the grill, and grill until crisp-tender on each side. The onions and peppers will take about 8 minutes, and the zucchini and asparagus will take about 5 minutes.

Arrange the grilled vegetables on a platter and garnish with minced fresh herbs.

From and tested by Susan Selasky for the Free Press Test Kitchen.

102 calories (44 percent from fat), 5 grams fat (1 gram sat. fat), 14 grams carbohydrates, 3 grams protein, 114 mg sodium, 0 mg cholesterol, 3 grams fiber.