Expansion

Curious if anyone has any ideas on how to make better use of this site. Add your comments and we'll all discuss the next phase.

Grandmom's Ravioli's

Not exactly Grandmom's. The rav's are from Joey Noodles at Superior Pasta Company in South Philly. The "gravy" is definitely  Grandmom's special recipe.

Can't wait for summer

Desperate for my famous crispy BBQ'ed chicken I developed an indoor  recipe that comes close to the outdoor method. Top secret of course.

table top identities

I love the fact that I can tell who posted by looking at the tables!

Leftover Brunch

Garlicky Kale

Toasted Baguette

Poached Egg on top of a Fried Mushroom Risotto Patty

-Leftovers are my greatest inspiration-

The Ultimate Cooking Carbone

A tasty winter meal

Asiago Polenta alla Bolognese

That's what I'm calling it, anyway. Any genuine Italians out there wanna set me straight on what a Bolognese sauce is? Wikipedia describes it as "a meat-based sauce for pasta originating in Bologna, Italy. Bolognese sauce is sometimes taken to be a tomato sauce but authentic recipes have only a small amount of tomato."

Browned a beef chuck roast and a pork tenderloin, removed the meat, cooked the rest of the stuff (secret), added tomato sauce, tomato paste and water, returned the meat to the pot and cooked for a couple hours. Removed the meat again, ground about 1/4 of it, then added it back to the sauce.

I made the sauce a week ago and froze half of it. We had spaghetti with the freshly made sauce, then I defrosted some and we liked it much better on polenta. Well worth the stirring time. Stirred a little Asiago in at the last stage of cooking.