Here’s my “take” on a Lorenza de’Medici recipe. We think the addition of pancetta and a splash of white wine to the sauce makes it even more delicious. I often make half the recipe for our primo which goes especially well with lamb marinated in my go to marinade for lamb. Local leeks, which are so sweet and delicious, make […]
A New Toy!
It was the spring of 1986 and I had a big income tax return in my hot little hands and I knew exactly where I was going to spend it! Back in the day, Kitchen Aid stand mixers were not as easily found as they are now and once I did a bit of leg-work, […]
I previously posted a recipe for the “Official” sauce of Bologna. This version has the same basics but with the addition of beef stock and red wine. Some recipes use beef, pork and veal but I think the pancetta covers the pork part! Marcella Hazan’s recipe uses a little EVO and butter, all beef, no pancetta, […]
Phyllis’ Tagliatelle With Butternut Squash And Duck Confit
I cobbled this dish together attempting to try and recreate a delicious pasta I enjoyed for lunch at a Vancouver restaurant. We used to make our own duck confit every November from Julia Child’s Mastering The Art cookbook. Absolutely divine! As we don’t make it any longer I find it at Oyama Sausage on Granville […]
Phyllis’ Stinging Nettle Tagliatelle With Asparagus and Peas
While I was at the farmer’s market I saw stinging nettles, right then and there I decided to create a fresh pasta dish for dinner. I call this spring in a bowl! It’s very important that you wear gloves while working with unblanched nettles! Besides the sauce given here, a fabulous ragu would be great […]