My love of THE GODFATHER…led me to our first #SundayBuddyRead of 2023

I am very much excited to read this book!
I am looking forward and planning to rewatch The Godfather I & II this week. (also Godfather III-no, just no, not a fan.)
I became aware of this book I am currently reading for #SundayBuddyRead- The Godmothers- after reading the following article:

“When I wrote ‘The Godmothers’
I discovered Mario Puzo’s secret about “The Family”
by Camille Aubray.

A little side-note, I don’t read any reviews or really the flaps on the book even, before I lead my Sunday Book Club discussions. It has proved to make it a lot of fun for both myself and my fellow readers. AND no spoilers are had. I imagine this book will, I hope, make for some fun discussions.

PS: Yes, I have read the book by Mario Puzo.

A few Spaghetti Sauce recipes

“Come over here, kid, learn something.
You never know, you might have to cook for twenty guys someday.
You see, you start out with a little bit of oil.
Then you fry some garlic.
Then you throw in some tomatoes, tomato paste,
you fry it to make sure it doesn’t stick.
You get it to a boil,
you shove in all your sausage and your meatballs.
And a little bit of wine.
And a little bit of sugar,
and that’s my trick.”

I follow this and it works out beautifully and it is VERY DELICIOUS.

My personal FAVORITE;

From Iowa Girl Eats-
Crock Pot Spaghetti Sauce:
1lb ground beef
salt & pepper
1 medium onion, minced (or cut in half)
28oz can crushed tomatoes
8oz can tomato sauce
6oz can tomato paste
1 Tablespoon brown sugar
1 bay leaf (or 2 small)
3 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons dried basil
3/4 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon red chili pepper flakes (optional)
2 Tablespoons butter
(*** I add red wine to mine-a dash or 5. When I am browning up the onion and meat…….)

Instructions:
Season ground beef with salt & pepper then brown with minced onion* in a large skillet over medium-high heat. Drain then add to a large crock pot. Add all the ingredients except for the butter, stir to combine, then cook on low for 5-6 hours. Remove bay leaves, stir in butter, then serve over cooked pasta.

**As with all recipes I don’t really measure and I play around with them, however these are good suggestions and super easy to follow! Enjoy!

Food we talked about while reading

Bangers and Mash with Stout Onion Gravy

Bangers and Mash with Stout Onion Gravy is a traditional quick and easy dinner made from sausages, buttermilk mashed potatoes, and a savory gravy loaded with onions. This recipe originated from the British Isles and can be made with any kind of sausage. The Irish Stout adds intense flavor to the sausage and the gravy.

Ingredients

bangers:

• ▢ 1 pound sausage (uncooked bratwurst recommended)
• ▢ 1 tablespoon olive oil
• ▢ 3 ounces stout beer (I used Guinness)

mashed potatoes:

• ▢ 3-4 russet potatoes (peeled and sliced)
• ▢ 2 tablespoons butter
• ▢ 1/2 cup buttermilk

stout onion gravy

• ▢ 2 tablespoons butter
• ▢ 1 medium sized onion (sliced thin)
• ▢ 2 tablespoons flour
• ▢ 1 cup stout beer (I used Guinness)
• ▢ 1 cup beef broth
• ▢ salt & pepper to taste

Instructions

sausages:

• Heat oil in a skillet over medium high heat. Add sausages and stout. Cover with lid and crack just to allow enough steam to escape. Cook covered for about 10 minutes, turning half way through. 
• After they’ve cooked for 10 minutes, remove lid and allow the liquid to reduce a bit and coat the sausages. When the liquid is almost gone, lower heat to medium low and continue cooking with the lid on, rotating occasionally, until evenly browned and cooked through, about another 10 minutes.

gravy:

• In a separate pot, heat butter over medium high heat. Add sliced onions and cook until slightly brown and fragrant, 5-10 minutes. Sprinkle with flour and allow to cook 2-3 minutes. 
• Add stout and scrape bottom of pan to deglaze. Add beef broth and allow to simmer until no longer foamy, 10-15 minutes.

potatoes:

• In large pot cover potatoes with water and bring to a boil. Cook until soft. Drain and add butter and buttermilk. Mash to your preferred consistency.
• To serve, top potatoes with sausage(s) and top with as much gravy as your heart desires.

Lasagna Bolognese-BY SUE LI

This homemade version of the Italian classic tastes as though it’s been perfected over generations.

Ingredients

8 Servings

BOLOGNESE SAUCE

1 large onion, coarsely chopped

1 medium carrot, peeled, coarsely chopped

1 celery stalk, coarsely chopped

2 tablespoons olive oil

1 pound ground beef chuck

1 pound ground pork

4oz. pancetta (Italian bacon), finely chopped

Kosher salt and freshly ground black pepper

1 cup dry white wine

1 cup whole milk

1 14.5-oz. can crushed tomatoes

3 cups low-sodium chicken broth, divided

FRESH PASTA DOUGH AND NOODLES

½ teaspoon kosher salt

3 cups all-purpose flour plus more

4 large eggs, room temperature

BÉCHAMEL

5 tablespoons unsalted butter

¼ cup all-purpose flour

4 cups whole milk, warmedpinch of freshly ground nutmegKosher salt

ASSEMBLY

Kosher saltUnsalted butter, room temperature (for dish)

2 cups finely grated Parmesan

SPECIAL EQUIPMENT

A pasta maker

Preparation

1. BOLOGNESE SAUCE-Step 1-Pulse onion, carrot, and celery in a food processor until finely chopped. Step 2-Heat oil in a large heavy pot over medium heat. Add beef, pork, pancetta, and vegetables; cook, breaking up meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25–30 minutes; season with salt and pepper. Step 3-Add wine to pot and bring to a boil, scraping up browned bits from bottom of pot, about 2 minutes. Add milk; bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated, 8–10 minutes. Add tomatoes and 2 cups broth; bring to a boil, reduce heat, and simmer, adding water by ½-cupfuls if sauce looks dry, until flavors meld and sauce thickens, 2½–3 hours. Step 4-Let sauce cool, then cover and chill at least 12 hours or up to 2 days. (Letting the sauce sit will give it a deeper, richer flavor.) Step 5-DO AHEAD: Sauce can be made 2 days ahead. Cover and chill.
2. FRESH PASTA DOUGH AND NOODLES-Step 6-Whisk salt and 3 cups flour in a large bowl, make a well in the center, and crack eggs into well. Mix eggs with a fork, then slowly mix in flour until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, dusting lightly with flour if sticky, until smooth, about 5 minutes (it will be fairly stiff). Wrap in plastic; let sit until dough holds an indentation when pressed, 1–2 hours. Step 7-Set pasta maker to thickest setting; dust lightly with flour. Divide dough into 4 pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers. Fold dough as needed to fit and run through again. Repeat without folding, adjusting machine to thinner settings after every pass and dusting with flour if sticky, until pasta sheet is 1/16” thick (setting 8 on most machines). Place pasta sheets on a lightly floured surface and cut crosswise into 16 8”-long noodles. Step 8-DO AHEAD: Dough can be made 1 day ahead; chill. Bring to room temperature before rolling out, about 1 hour. Noodles can be made 1 day ahead. Stack on a baking sheet with a piece of parchment paper between each layer. Cover with plastic wrap and chill.
3. BÉCHAMEL-Step 9-Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, 1 minute. Whisk in warm milk, ½-cupful at a time. Bring sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8–10 minutes; add nutmeg and season with salt. Remove from heat, transfer to a medium bowl, and press plastic wrap directly onto surface; let cool slightly. Step 10-DO AHEAD: Béchamel can be made 1 day ahead. Keep covered and chill.
4. ASSEMBLY-Step 11-Reheat the sauces. Combine Bolognese sauce and remaining 1 cup broth in a large saucepan over medium heat, and heat until sauce is warmed through. Step 12-Meanwhile, if you made the béchamel ahead of time, heat in a medium saucepan over low heat just until warmed through (you don’t want to let it boil). Step 13-Working in batches, cook fresh lasagna noodles in a large pot of boiling salted water until just softened, about 10 seconds. Remove carefully with tongs and transfer to a large bowl of ice water; let cool. Drain noodles and stack on a baking sheet, with paper towels between each layer, making sure noodles don’t touch (they’ll stick together). Step 14-Preheat oven to 350°. Coat a 13×9” baking dish with butter. Step 15-Spread ¼ cup béchamel in the prepared baking dish. Top with a layer of noodles, spread over a scant ¾ cup Bolognese sauce, then ½ cup béchamel, and top with ¼ cup Parmesan. Repeat process 7 more times, starting with noodles and ending with Parmesan, for a total of 8 layers. Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50–60 minutes. Let lasagna sit 45 minutes before serving. Step 16-DO AHEAD: Lasagna can be assembled 12 hours ahead. Cover and chill. Let sit at room temperature 2 hours before baking. Cook, covered with foil until the last 20 minutes, then finish cooking uncovered.
5. NOTE-Step 17-Homemade pasta is great: It’s rich and can be rolled very thin. But of course it’s not your only option: Fresh store-bought: Available in the refrigerated section of specialty stores and Italian grocers. Usually a bit thicker than what our recipe calls for but still a good choice. Buy 1½ pounds. Sizes vary by shop; if needed, trim the noodles during assembly to fill the pan without much overlap. Dried: If you spot imported dried egg noodles, they’re worth the splurge, but standard supermarket durum wheat will work just fine (avoid no-boil, though). Supermarket noodles are thicker, so make fewer layers. Cook 24 noodles (1–1½ boxes) per package instructions; divide sauces evenly among 6 layers. Trim noodles as needed.

Italian Easter Bread | Braided Egg Bread

Italian Easter Bread is a Braided Bread with Bright colored Easter Eggs,
this sweet bread can be served with icing or cinnamon butter.

Ingredients

• 4 raw eggs
• egg coloring kit
• 1 packet 0.25 oz yeast
• 3/4 cup warm milk
• 1 stick butter softened
• 1/3 cup sugar
• 2 eggs beaten
• 1 teaspoon salt
• 1 teaspoon vanilla
• 4 cups flour
• 1 egg beaten with 1 tablespoon milk egg wash

Instructions

• Grease a mixing bowl with nonstick cooking spray and set aside.
• Line a baking sheet with parchment paper and set aside.
• Use egg coloring kit to color 4 raw eggs. Set aside to dry completely.
• Place yeast and milk in a mixing bowl and mix well. Let set 10 minutes.
• Stir in butter, sugar, 2 beaten eggs, salt and vanilla.
• Stir in flour, 1 cup at a time. After you have 4 cups, use your hands to carefully mix the dough to incorporate all the flour.
• Turn dough onto a floured surface and knead for 5 minutes. (Insert shoulder workout)
• Place dough into prepared greased mixing bowl. Cover with plastic wrap sprayed with nonstick cooking spray. Let set for 90 minutes or until twice the size. Punch the dough with your fist and divide into 4 equal parts. Divide each quarter in half and roll into a 12″ length, keeping the dough about 1″ thick. Twist the two pieces together to create a rope look. Connect the ends and press together to make a circle. Place on prepared baking sheet. Place raw colored egg in the center of the dough. Repeat until you have all four rounds. 
• Now cover the nests with a clear plastic wrap and let rise again for 20 minutes. Carefully coat the dough with egg wash, avoiding the eggs.
• Bake for 20-25 minutes or until golden brown.

THE GODMOTHERS

Music Playlist

1. That’ll Be the Day- Buddy Holly and the Crickets (Chapter 34)
2. Jailhouse Rock Elvis Presley (Chapter 34)
3. Chances Are Johnny Mathis (Chapter 34)
4. Meand My Gal-Judy Garland & Gene Kelly (Chapter 32)
5. Oh, What a Beautiful Mornin’ – Bing Crosby (Chapter 26)
6. So in Love Vie Damone (Chapter 25)
7. The Brooklyn Bridge Frank Sinatra
8. Luck Be A Lady-Frank Sinatra
9. All Shook Up Elvis Presley
10. You Send Me Sam Cooke
11. Pistol-Packing Mamma Bing Crosby