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 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 [...]
Continue reading Pasta Bolognese
 This is what that “French Onion Dip” you find in the supermarket should really taste like; this is the real deal. It’s got the wonderful flavor of carmelized onions and is way tastier than that premade stuff. Give it a try, it’s not hard, and I bet it doesn’t last long in your refrigerator. This was one of the dips that we served for the recent Superbowl party, and is adapted from The Barefoot Contessa Cookbook by Ina Garten.
2 large yellow onions (chopped)
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground chipotle pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
4 ounces cream cheese, [...]
Continue reading Carmelized Onion Dip
 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.
Moussaka
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)
3 [...]
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