You are Invited to Nana’s Sunday Supper

Do you ever wonder if you were someone else in a prior life? I don’t mean someone famous like Napoleon or Cleopatra. I mean just an ordinary person living in a different time and place.

Farm to Fork Dinner at Kiyokawa Family Orchards, Parkdale, ORIf I didn’t know better, I would swear I was an Italian Nana in a prior life, living in an old vineyard someplace with a house filled with children and grandchildren and even great grandchildren. We would walk to mass at sunrise, then come home and make a family meal to be served outside on tables that seemly never end to fit everyone. And my heart is bursting with joy. Maybe the local priest stops by to bless the wine before we all sit down together to eat. If someone were to ask me to describe heaven, this would be it.

Maybe that’s why I love creating menus so much and making enough food to feed the masses. Nothing brings me greater joy than to putter in the kitchen and put out an bounty of delicious foods. It’s Sunday, so let’s eat!

Nana’s Supper Menu
Pasta e Fagioli Soup

1 Pasta e Fagioli Soup

Nana’s Roulade with Pasta
Rustic Tian

Lemon Ricotta Cake

4 Lemon Ricotta Cake


Pasta e Fagioli Soup
1 small While Onion
1 Garlic Clove
1 can (15-1/2 oz) Great Northern Beans
1/2 pound Italian Sausage Links, casings removed, crumbled
1-1/2 teaspoons Canola Oil
2 cups Water
1 can (14-1/2 oz) Italian Diced Tomatoes, undrained
16 oz Chicken Broth
3/4 cup uncooked Elbow Macaroni
1/4 teaspoon White Pepper
1 cup fresh Spinach Leaves, cut as desired
Parmesan Cheese for garnish

Peel and chop the onion, set aside. Peel and mince the garlic, set aside. Place beans in a colander, rinse under cold water and let drain.

Heat a large stock pot over medium heat. Remove casing from sausage, crumble sausage into the pan. Cook sausage until no longer pink; drain, remove from pan and set aside. In the same pan, saute onion in oil until tender. Add garlic; saute 1 minute longer.

Add the water, beans, tomatoes, broth, macaroni and pepper; bring to a boil. Cook, uncovered, until macaroni is tender, 8-10 minutes.

While the macaroni cooks, tear the spinach leaves into large bite-size pieces. Set aside.

Reduce heat to low; stir in sausage and spinach. Cook until spinach is wilted, 2-3 minutes. Garnish with cheese as desired.

Ladle into bowls and enjoy.

Nana’s Roulade with Pasta
6 Bacon Strips
2 Garlic Cloves
3/4 teaspoon Italian Seasoning
1/2 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
2 lb Beef Flank Steak
1/4 cup grated Parmesan Cheese
3 hard-boiled Eggs (see note)
1/4 cup Flat Leaf Parsley
2 tablespoons Olive Oil
3 (24 oz) jars Tomato Pasta Sauce
1 lb Hot cooked Spaghetti
Additional Parsley for garnish

Note: The hard-boiled eggs can be store-bought already boiled, or cooked a day in advance. Cold eggs work best as they slice and hold their shape better.

Heat oven to 350-degrees.

Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-5 minutes or until partially cooked but not crisp. (You can also cook bacon the old-fashion way, in a skillet. Just remember, the bacon will continue to cook inside the steak).

Meanwhile, peel and finely mince the garlic. Place garlic in a small bowl, season with Italian Seasoning, salt and pepper. Mix well.

Starting at a long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; Pound with a meat mallet to 1/4-in. thickness.

Spread garlic mixture over steak; sprinkle with cheese. Slice eggs, layer eggs and bacon to within 1-inch of edges of the steak. Mince parsley, sprinkle over layers of filling.

Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 1-1/2-inch intervals with kitchen string.

In a Dutch oven, heat oil over medium-high heat. Brown the Roulade on all sides. Pour pasta sauce over top. Place in the heated oven and bake, covered, 1-1/2 to 1-3/4 hours or until meat is tender.

About 20 minutes prior to serving, bring a pot of salted water to a rolling boil. Cook spaghetti al dente, about 10 minutes. Drain and keep warm.

Chop additional parsley, if desired for garnish and set aside.

Remove the Roulade from pot; place on a cutting board. Remove the string and cut into slices.

Spread spaghetti out on a large serving platter; sprinkle with parsley if desired. Pour some of the sauce from the pot over the spaghetti. Top with sliced Roulade. Pass any remaining sauce around the table when serving.

Rustic Tian
Nonstick cooking spray
1 large Yellow Onion, small diced
2 Garlic Cloves, minced
1 medium Zucchini
1 medium Yellow Squash
1 Large Russet Potato
2 medium Roma Tomatoes
2 tablespoons Olive Oil, divided
Italian Seasoning to taste
Kosher Salt to taste
Cracked Black Pepper to taste
1/4 cup shredded Mozzarella Cheese
2 tablespoons Parmesan-Romano Cheese Blend

Heat oven to 350 degrees. Lightly spray a 9-inch deep-dish pie pan with cooking spray. Set aside.

Peel and dice the onion into small pieces. Set aside. Peel and mince the garlic. Set aside. Using a mandoline, coin-cut the Zucchini and Yellow Squash. Set aside. Scrub the potato, slice to the same thickness as the squash and set aside. Slice the tomatoes to approximately the same size and set aside.

In a saucepan over medium-high heat, heat the oil. Once hot, add onions and garlic, sauté until soft and fragrant, about 5 minutes or so. Spread the onion-garlic mixture in the bottom of the prepared pie pan.

Arrange the sliced vegetables, standing on end, in a circle in the pie pan, alternating zucchini, yellow squash, tomato, potato. Once the outer circle is filled, continue to layer the middle until no open spaces remain.

Drizzle the vegetables with a little olive oil. Season generously with Italian Seasoning, salt and pepper.

Cover the pie pan tightly with foil, place in the heated oven and bake for 40 to 45 minutes. (The potatoes should be almost fork-tender)

Remove foil, sprinkle with cheeses. Return to the oven and bake uncovered for an additional 15 minutes or until cheese is golden brown and the vegetables are tender.

Lemon Ricotta Cake
Lemon Curd
3 large Eggs, room temperature
2 large Egg Yolks, room temperature
2/3 cup Sugar
1/3 cup Lemon Juice
1/3 cup Butter, cubed

For lemon curd, in a small bowl, combine eggs and egg yolks. Set eggs aside.

In a heavy saucepan, heat the sugar, lemon juice and butter over medium heat until smooth. Stir a small amount of hot lemon mixture into eggs to temper the eggs; return all of the egg mixture to the pan, stirring constantly.

Bring to a gentle boil; cook and stir until thickened, about 2 minutes.

Cool slightly. Cover and chill until thickened, about 1-1/2 hours or overnight.

Lemon Ricotta Cake
1 tablespoon grated Lemon Zest
3 cups Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Fine Salt
1 cup Butter, softened
2 cups Sugar
3 large Eggs, room temperature
1 cup Ricotta Cheese
1 cup Buttermilk
1-1/2 teaspoons Vanilla Extract
1 teaspoon Lemon Juice

Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans, set aside.

Grate the lemon zest and set aside.

In a bowl, sift together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the ricotta cheese, buttermilk, lemon zest, vanilla and lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the buttermilk mixture, beating well after each addition.

Divide the batter evenly between the prepared baking pans. Bake in the heated oven until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

While the cakes cool, make the sugared zest for decorating the finished cake and the frosting.

Sugared Zest
6 medium Lemons
1/4 cup sugar

Using a citrus zester, remove zest from lemons in long narrow strips; toss with sugar. Let stand for 30 minutes.

Note: Save fruit for another use such as lemonade.

Lemon Frosting
5-1/2 cups Powdered Sugar
2/3 cup Butter, softened
1/3 cup Milk
1-1/2 teaspoons grated Lemon Zest
1-1/2 teaspoons Vanilla Extract
1/8 teaspoon Fine Salt
Yellow Sugar Crystals, optional

Sift powdered sugar and set aside.

In a large bowl, cream butter until light and fluffy. Slowly add the sifted sugar about 1/2-cup at a time, mixing well between each addition. The mixture will become very stiff. Add milk, lemon zest, vanilla and salt. Beat until smooth.

To assemble the cake:
Cut each cake in half horizontally. Place one cake layer on a serving plate. Pipe a circle of frosting around the edge of the cake. Spread a third of the lemon curd inside the frosting rim.

Repeat layers twice. Top with remaining cake layer. Frost top and sides.

If desired, pipe a decorative border of frosting using a star tip, and decorate sides of cake with colored sugar. Garnish with sugared zest.

In case you were wondering what my dining room looks like in real life, it’s pretty close to perfect for me. And yeah, I have the table set all the time. The theme changes from month to month, but the table is set.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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