Bolognese is a thick meat sauce that’s frequently served in Northern Italy, and that we enjoyed while there - so I had to reproduce it for home. The Italians really know how to enjoy their food and wine, everything is so fresh, and just tastes wonderful. The recipe for this dish is adapted from one in Ina Garten’s Barefoot Contessa How Easy Is That?, and an Italian dinner featuring it would probably start with an appetizer course, follow with a first course, then this, and finish with a desert. I’m planning an appetizer of roasted shrimp, followed by a salad, then the Bolognese, and finally a desert of Panna Cotta. Of course, there would be [...]
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This is a favorite lasagna that’s a little lighter and easier – because it uses turkey and the noodles don’t get precooked. The recipe can be made ahead, refrigerated, and then baked just before dinner; so it makes a nice dish to bring along. It’s adapted from Barefoot Contessa Family Style by Ina Garten.
1 yellow onion (chopped)
1 1/2 pounds sweet Italian turkey sausage (casings removed)
1 28 oz. can crushed tomatoes
1 6 oz. can tomato paste
1/4 cup chopped fresh parsley
1/2 cup chopped fresh basil leaves
Freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
4 ounces creamy goat cheese
1 cup grated Parmesan cheese, plus 1/4 cup for sprinkling
1 egg, [...]
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I like to make most things from scratch; but this is a quick, throw-together dish that’s great for so many potluck situations. Everyone always seems to love it. I’m sure it can be varied infinitely and there are many versions out there - we use Stephanie’s version. Anyway, this batch will be going to work tomorrow for Christmas lunch with the gang.
1 lb. bacon
1 lb. ground beef
1 onion (diced)
2 cans kidney beans (drained)
2 cans pork and beans
1 can lima beans (drained)
1 can butter beans (drained)
1 cup ketchup
1 cup brown sugar
4 tablespoons vinegar
Cut the bacon into 1″ pieces and fry until crisp, remove the bacon from the [...]
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This pot pie is terrific made with homegrown heritage* chicken, but it’s also delicious made using store-bought chicken breasts. It’s really a thick chicken stew covered with a puff pastry, so it’s very easy to do too. It’s quickly become one of our favorite ways to eat heritage chicken because it’s got so much real chicken flavor.
*Heritage chickens are traditional chicken breeds that are raised over a longer period of tme than today’s factory raised chickens, and therefore develop more flavor (see Heritage Birds for Real Chicken Flavor).
2 whole heritage roasting chickens (app. 4 lbs. each) or 3 whole, bone-in, skin-on chicken breasts
5 cups chicken stock [...]
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This is so easy (marinate overnight and then bake); and it tastes so good hot or cold (great for picnics), it’s nearly ridiculous. I love to make it ahead of time, and then relax as I serve it. If there’s any leftover (and that’s not probable), it’s great cut up on a salad the next day too.
1 cup honey
3/4 cup soy sauce
1/2 cup peeled and grated ginger root
2 skin-on chickens (3 1/2 – 4 lbs. each), quartered (backs removed)
Combine the honey, soy sauce, and ginger in a small pan and cook over low heat until the honey is dissoved.
Arrange the chicken in [...]
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Eggplant generally does pretty well in the garden for me; and when there’s lots of eggplant coming in, then it’s time for Moussaka. It tastes wonderful, and is a good dish for a crowd – you can prepare it ahead of time and bake just before serving. This is adapted from The Victory Garden Cookbook, by Marian Morash.
5 – 6 lb eggplant
salt & freshly ground pepper
6 tablespoons good oil
7 tablespoons butter
2 cups chopped onion
2 jalapeno peppers, minced fine
3 pounds ground lamb, beef, or veal; or a combination of the three
4 cups peeled, seeded, and chopped tomatoes (or 3 cups tomato sauce or crushed tomatoes)
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I first heard about this recipe on The Splendid Table where it was reprinted from Cheater BBQ: Barbecue Anytime, Anywhere, In Any Weather by Mindy Merrell and R. B. Quinn. It’s unbelievable how good it is – given how easy it is!
In short, you drop a pork butt into the slow cooker, add dry rub and bottled smoke, close the cover, go away for awhile, pull or chop the meat, pile it on a bun, and add sauce. Makes 12-14 servings.
One 5 to 6 pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
1/4 cup Cheater Basic [...]
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