What turns an Italian tomato sauce, such as spaghetti or marinara sauce, into a Sauce Bolognese? The inclusion of four additional main flavors: chile flakes, bacon, cream and Parmigiano-Reggiano. The following recipe for Bolognese sauce features all four.
I have always fought with zipper bags, trying to scoop things into them, and then having whatever wet sticky mess I was trying to put in, left behind all over the zipper and on the outside of the bag. Well no more! A little trick […]
Tonight, I was requested by Chef Husband to purée a basket of blueberries. Proudly, I dumped them into my Ninja blender, whirled them round and round, and poured some into my little strainer. I grabbed a teaspoon and pressed them, and scraped them, and swirled […]
Opportunity arose for a second run at Creme Anglaise and this time we had smooth sailing. I had all of the ingredients ready this time. I remembered where I had run into a few troubles, so I made some adjustments in my set-up, two of them […]
Ding, ding, ding, ding, ding! Ring the bell, we have a winner. After our two hilarious escapades in balsamic reduction (episode #1, episode #2), I went back to the original method Chef Husband taught me about a decade ago. Balsamic Reduction 4 parts dark balsamic vinegar 1 […]
It’s a very unusual occasion in our home to have extra milk on hand (because we drink a lot of it and go through it quickly), but quickly approaching expiration dates led to our next exploration. I chose to pursue a soft pourable custard, from […]
Tonight we had all the fixings to make Spanish rice, except we didn’t have any tomato sauce or tomato paste. We had some store bought produce items that they apparently called tomatoes, but nothing to impart any real flavor. So I went out on a […]
Since the cranberry balsamic incident, a few days ago, used up our dark balsamic in the pantry, I discovered that we had some white balsamic available and considered trying it in a reduction. Would it work similar to dark balsamic? Perhaps it would have a […]
