A classic ragu bolognese with a homemade pasta is one of my top 10 favorite dishes to prepare as well as eat. It’s my gauge for the authenticity of an Italian restaurant and unfortunately I’ve had very few in the USA that come close to the real thing. A recent trip to enjoy the beautiful colors of autumn in Vermont inspired this twist on a classic bolognese. I used a cooking method similar to what one might see in a more classic version of the recipe, but a few substitutions made for a crowd favorite.
If you’ve never had a macaron, these aren’t the coconut drop macaroon (rhymes with racoon) cookies. French macarons are meringue sandwich cookies, are are usually filled with ganache or flavored buttercream. If you’re feeling particularly cultured, try the french pronunciation “mak-a-ruh” with your snootiest up-turned nose. Either way, you’ll love their delicate crunchy exterior, and chewy cookie center.
In honor of this favorite treat and Opening Day, I have a fun recipe for you. It’s a kettle corn chocolate chip cookie. I know you’re thinking this is crazy. Popcorn in a cookie??? Trust me, it’s genius. It’s crunchy where the sugar coating of the popcorn has burned in the oven just a little bit, and it’s chewy where the popcorn has started to go a little stale. Plus it’s a chocolate chip cookie!
When we were little and in Capital “B” Big trouble, the big gun was called in for disciplinary purposes. The Capital “B” Big gun was my Dad. He’d come in from a long (long) day out in the barn, and really, the last thing he had was the mental energy to deal with my brother and I bickering over back car seat territory or my (alleged) smart mouth. Poor SUE!, at her witt’s end, she’d send us to sit on the hope chest at the end of my parents bed, and wait for him to come in for dinner and deal with us.
I really can’t think of a single vegetable that isn’t more delicious when roasted. Ok, I didn’t think about that very hard, so I’m sure there’s at least one out there, but roasting is a great trick to have up your sleeve to feed your herbivorous side.
I am not a morning person. Like at all. Not even a little bit. Neither is Brody, for what it’s worth. He’d stay in bed all day long if I didn’t utter the word “breakfast”. But whisper that word from clear across the house and he’s out from under the covers and down a flight of steps in about two steps. All sorts of wide-eyed and (short) bushy tailed. Would I love to be able to be that perky the second my feet hit the bedroom floor…
Several years ago, when I was around 17 or 18, I first attempted sprouting grain and making bread from it. A bread-baking veteran of 8 years, I knew bread making quite well, but sprouted grain was beyond me at the time and I gave it up. Last year, I started trying again. This time, I used our 2 dehydrators (we owned one and then someone gave us another one) and mesh sheets to dehydrate the grain instead of the oven. I bought some grain from To Your Health Sprouted Grain to compare with mine. I now have conquered the tricks of sprouted flour and now I am attempting a new challenge, sprouted sourdough bread. We’ll see how it turns out. I made my own sourdough starter, and so far, so good.
Apple Pie sounded good last Friday, so I searched for a recipe. But I didn’t find one that suited my fancy so I came up with this recipe. Please excuse the not-so-pretty crust. I’m not an amazing pie maker. I made the crust with sprouted spelt flour and it turned out a little crumblier than I would have liked, I need to work on that recipe. But other than that, it was a hit and my grandparents loved it too!
Though it was windy the other day, we (I speak of myself and the little dog) braved the outside to pick some damsons, which have been hanging guiltily—or, rather, guilt-producingly—on the trees outside. I have never had fruit anxiety; living now with fruit trees has produced a new sort of responsibility: to make sure that their fruit is not wasted. And so, as I’ve watched the damsons get riper in recent weeks, I thought, sh*t, I better start thinking about jam.
This isn’t really jam, I have to warn you, though it’s close; it’s more of a compote. I intend to use it with meats, though it could also be used as jam is normally deployed (spread on toast, etc).
I have to confess, I don’t really like jam.Not having much of a sweet tooth, it’s just not my thing. Maybe this year will change me. I started with about 2 kilograms of damsons, and I still haven’t even dented the harvest.