Cooking from Scratch
It’s that time of year. The third week in June when the temperatures really start to soar. We’re talking about highs around 116°F. Quite hot! So, that means we don’t bake as much; instead, we tend to make more meals on top of the stove to prevent heating the kitchen. Such as this meal; everything is made right on the stove, and you can even make up the sauce hours in advance.
Continue reading “Peppery Fettuccine in a Creamy Butternut Sauce”
We’ve known about this recipe for years, and, all that time, we’ve wanted to make it. So, what stopped us? Simply a lack of ingredients. We just didn’t have all the ingredients; specifically, we were lacking fennel. Normally, when we get fennel, we make up a small batch of Fennel Gratin, which we think is nearly the best way to eat fennel, but, last week when we went through the line at the CSA, we selected a nice large fennel with the idea of making Thomas Keller’s Oven-Roasted Tomato Sauce.
Continue reading “Oven-Roasted Tomato Sauce”
This is the last post about the beet ravioli that morphed into beet greens-filled agnolotti. Let’s bring everything together for the week and make a delicious dinner. To recap, we made up Beet Pasta Dough (Monday’s post), and some Beet Green and Goat Cheese Filling (Tuesday’s post), which we used to make up a batch of Agnolotti (Thursday’s post), and, today we’ll show you how to make a brown butter-beet sauce to tie it all together.
Continue reading “Beet Agnolotti in a Brown Butter Sauce with Walnuts”
As promised, here’s the light, northern Italian sauce that will pair with the beet ravioli. We posted it separately because it’s a very traditional sauce and it will pair well with any mild-flavored filled pasta, or even just linguine or fettuccine. Keep it in mind when you need a quick, easy sauce, as it only takes 5 minutes to prepare.
Continue reading “Sage and Brown Butter Sauce”