This is very quickly becoming a classic in our household: Blue ribbon apple pie. So nice, so nice…
Month: October 2016
Minced meat, pancetta, and mushroom sauce
One could call this sauce “Bolognese with mushrooms,” but then we would open up a discussion on what a Bolognese should be, and I am too impatient for that. In any case, this sauce was rich and fabulous, made by following the recipe for the classic Bolognese (or at least what I consider classic), but then adding some fried mushrooms to the mix. And yes, I used a can of tomatoes and the leftover Amarone, thank you for asking.
When I made this, the day was one of the first really cold autumn days, and it just hit the spot.
Chorizo, pickled onion, and gruyere piadina
With a base of chopped canned tomatoes, sprinkled with quartered pickled mini-onions, sliced chorizo, and grated gruyere, this is a lunch to fit the gloomy autumn day. Yum!
Pesto, zucchini, and parmesan tart
Take some octagonal puff pastry, score it along the edges, spread with a mixture of mascarpone and pesto, cover with sliced zucchini and grated parmesan, and bake in the oven at 200˚C for about 35 min. You will not be sorry.