Monday, April 14, 2014
Friday, April 04, 2014
I made an intensely flavored broth using onions, carrots, celery, fresh thyme and smoked ham hocks (made by the Amish). I brought it to a boil and then gently simmered it for two hours or so. I saw the meat falling off the bone - that's how I knew she was ready.
I added the lentils until they were cooked (wasn't paying attention to the time, but it wasn't too long). I served it with some pecorino romano (like I always do) and also some croutons I had made (so the dish wasn't all soft textures).
Thursday, April 03, 2014
Gnudi made with bolognese sauce. Sauce: onions, carrots, celery, ground beef, white wine, fresh thyme and salt. I spent about an hour caramelizing the ground beef (periodically, deglazing with the wine). It was a snowy day, so I didn't have much to do.
I was astounded that 2lbs. of ricotta from DiBruno Brothers ($4.99 an lb), two eggs, a little durum flour, pecorino romano and a some salt yielded about 80 of these gnudi (translated: naked in Italian). My friend and I ate about 30 the first night, so I bagged up the rest and put them in the freezer. The next few weeks I would take a couple out at a time for a meal.