As far as I was concerned in college, bolognese was nothing more than browned ground beef drowned in tomato sauce. It was quick and easy to plop on top of a plateful of spaghetti, and it tasted pretty good. It was never as good as what I got in Italian restaurants, but in all honesty I was too busy and/or lazy to figure out what I was missing.
Lately, however, I have been craving pasta and Brent suggested we learn to make bolognese. So, I did some research and found a wide variety of approaches in cookbooks and on the internet. Some of my results: the meat was not always just ground beef (some recipes even included pancetta!), some recipes included wine, and just about every recipe used a different mixture of herbs and spices. Traditionally, bolognese is named after its rumored birthplace, Bologna, Italy, and is often also called ragù alla bolognese or just simply ragù (like the commercial brand). Dating back to at least the late 18th Century, this is a hearty sauce that comes with an interesting history.
We hope you enjoy our rendition of bolognese over zoodles or other veggies! Continue reading →
As I rummaged through the refrigerator Saturday morning, looking for a little inspiration, the apples and carrots caught my eye. (I have mentioned more than once that I love apples, especially at this time of year when you can pick them fresh at the local farms.) I was craving something sweet. So, decided I would bake a delicious morning treat inspired by the season. We hope you enjoy these delicious fall breakfast muffins! Continue reading →
Early fall is the season of apples for me, and I get excited to use all kinds in every way possible. So, when Brent suggested we try to create our own Waldorf salad–in which apples are a main ingredient–I was completely on board. The original Waldorf salad recipe is attributed to the dinning room manager of New York’s Waldof-Astoria Hotel in the late 1890s. It contained apples, celery, and mayonnaise, and was served on a bed of lettuce.
Soon thereafter, walnuts became another main ingredient and over the decades other ingredients have come and gone. Some common additions are chicken, turkey, dried fruits, and yogurt. I imagine that yogurt plays an integral role in helping the dressing stay light and flavorful. So, I wanted to recreate that experience, but keep it dairy-free.
This Waldorf salad is sweet and light, and can be served as a refreshing lunch, appetizer, snack or even dessert. (Yes, I said dessert. I had the leftovers as “dessert” for three straight dinners.) We hope you will enjoy it, too! Continue reading →
Growing up, I remember my mom sharing with me the fact that when she was my age, they ate everything from the animals on the farm. She shared stories of tongue, sweetbreads, and ham hocks—and you couldn’t have paid me enough money to try them. Thankfully, with a bit of persistence from my parents to always try new things, and this crazy paleo adventure we’ve embarked on over the past two-plus years, we’ve come to eat (and love) a lot of foods that fall off the beaten path of traditional American cuisine.
Just a few weeks ago, we brought this buffalo tongue that we bought at Cibola Farms along to Russ’ house for cooking along with a day of cooking as well as photographing a few items for an upcoming project (more on that soon!). If you’ve never had tongue before, or are trying to convince a wary friend or family member, this is exactly the recipe you’ve been looking for. We hope you’ll give it a try.
Like it or not, fall is quickly approaching—which means it is time to start preparing for colder weather and warming recipes. Fall is by far my favorite season of the year (strongly influenced by football), and I also love having a hearty stew, soup, or other warm meal to pair with the changing leaves and cooling weather.
This seafood stew is partially inspired by our friend Russ, of the Domestic Man, as he gifted us with some homemade fish stock (UPDATE: get the recipe here) when we last visited. He’s one of our aspirational cook friends (check out our review of his cookbook here), and we wanted to take full advantage of the offering. This stew may be made with a variety of seafood, depending on what is available where you are, and is quite delicious. We hope you’ll take this recipe on and make it your own this fall. Continue reading →