Another take on Bolognese sauce

February 18, 2013

Bolognese

Bolognese sauce is one of those foods that is always very similar from recipe to recipe, but with slight differences that seem starkly different. A while back I posted my recipe for Lasagne Verdi alla Bolognese, whose recipe was meat heavy and included a bit of prosciutto in addition to the beef, pork and pancetta. It was made with red wine and tomato paste for a rich flavor.

This recipe goes a bit toward the lighter route. White wine, tinned tomatoes, and a bit lighter on the meat portions. Lighter doesn’t mean less flavor, though. It leans on the richness of chicken livers and milk to bring this pasta dish to life. The result is a nuanced sauce that allows the tagliatelle to shine through.
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Impromptu weeknight meal

January 24, 2013

Butternut Squash Pita Pizza

Last week I made an amazingly tasty salad from arugula, butternut squash, and roquefort cheese. While the meal was missing just a little bit of crunch, there was no denying that the flavors were a great combination of sweet, pungent, peppery, and creamy. Since I had only used half the butternut squash and a little of the roquefort and arugula, I set out to make something else from this medley of flavors. Given the cold weather, I was really craving something warm and comforting. I was debating between a polenta dish or a pizza dish. Since the grocery store I stopped by on my way home didn’t have polenta or pizza crust, I was forced to improvise. (more…)

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On Making Do

January 17, 2013

Pappardelle with Brussels Sprouts and Pancetta

For the next few months, my husband and I are lucky enough to have the chance to live in London. While there’s a great many restaurants and pubs to eat at, coming off of a 3 week vacation has me hankering for a bit of my own cooking. So one of the first nights here, I decided to whip up a simple pasta meal. Simple, because the place we are staying in had tea, sugar, and a bit of iodized salt, and I needn’t go broke procuring the staples I would need to make a meal. No longer did I have my 80+ spices at hand or condiments galore.

On my first pass through the grocery stores, I had noticed the brussels sprouts looked amazingly good, so I decided to make a simple saute of those with some pancetta and toss it with pasta. I was really craving a homemade pasta, and since the store didn’t have any, I decided just to pick up the flour and eggs and make it myself (plus, bonus, I could have scrambled eggs for breakfast).

All was well until I arrived back at our apartment and discovered there were absolutely no measuring utensils whatsoever. (more…)

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Thanksgiving Produce Leftovers: Butternut Squash

November 28, 2010

Scallops with Butter Nut Squash

After a very blessed Thanksgiving with plentiful food on the table, I have a few leftovers in the fridge, and I’m not just talking about dressing and turkey. The Stuffed Pumpkin I made only needed half of a butternut squash, so today I’m faced with what to do with that other half.

Luckily, this is a pretty easy conundrum for me to face. One of my favorite ways to cook butternut squash is to roast it with a bit of salt until tender, then coat it with an oil flavored with pancetta and red chilis. And what goes better with pancetta then sea scallops? So I did a quick pan fry of those with just a little salt and pepper, and voila! Thanksgiving leftovers that weren’t very Thanksgiving at all.

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