HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Thursday, March 3, 2016

The World's Fastest Pasta Sauce? Chorizo "Bolognese" with Buffalo Mozzarella adapted from Donna Hay




     A classic Bolognese sauce takes hours on the stove where the sweetness of tomatoes, onions, celery and carrots blend with beef, and pork to come together in one of Italy’s most treasured sauces.  In Italian American houses, it is called “Sunday Sauce” because the bulk of the day is spent creating family versions of Bolognese. The sauce is then served over perfectly cooked pasta where it is topped with the tart taste of grated Parmesan cheese.  So when I came across a recipe that claimed you could have a version of Bolognese on the table in 15 minutes…15 minutes!, to say the least, I was intrigued. What I ended up with in this cheater’s “Bolognese”, was a supremely rich, aromatic and slightly spicy sauce complemented by the extra creaminess of Buffalo Mozzarella. The Buffalo in question is a Water Buffalo and the cheese produced from its milk makes plain old Mozzarella amazingly bland in comparison.  This is a perfect meal for a weeknight and especially perfect given a staggering statistic I read recently: the average American is now spending all of 27 minutes a day preparing the food we eat.

Monday, February 29, 2016

Definitely not your Mother's Tuna Casserole with Dill and Potato Chips from Andy Baraghani in Bon Appetit

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Andy Baraghani of Bon Appetit
Yes, I really did cook this.  I know, I know, I know.  But there was something almost primal in its appeal.  Oddly, I didn’t grow up anywhere near a Tuna casserole.   It might have been grounds for divorce in our family. But what intrigued me about Bon Appetit’s return to this 50s classic was that they made no attempt to cover up its roots  The author of the piece, a man named Andy Baraghani, went full bore on how he had revisited the recipe and basically re-invented it.  What he came up with is a terrific dish: luscious and crispy, salty and full of flavor, creamy-rich in cheese, filled with mushrooms, leeks and onions and chunks of the best tuna, it is simply delicious. It will amaze you with its great taste.  But let’s face it: since your mother or grandmother made it, we’ve all become foodies.