I find pasta a brilliant vehicle to use up leftovers. And for good pasta we need good eggs. Not the political eggs. The real ones. With the deep yellow dandelion coloured yolks .
I like tagliatelle best, but we eat a lot of macaroni, which the Husband likes because it slurps up sauce nicely. I do a pork and apple dish with a cream, sage and mustard sauce served over pasta, which is his favourite. And my eggs are free because we have free ranging chickens who help to keep our grass down and take care of all our vegie scraps
Thanks Cecelia for the inspiring post. I make some scratch pasta a few times a year. I would probably do it more often if I had more folks to share it with. I'm far out in the country these days.
I like to make stinging nettle pasta #1. Since I can't find stinging nettles where I live now [planting some this year] I have been using ramps. And sometimes fresh herbs.
I don't think I've made ravioli, honestly. It's a bit fiddly. Now that I said that I'll give it a try. Or possibly agnolotti. I used to work at The French Laundry and we'd serve a divine dish: agnolotti stuffed with mascarpone and mushroom duxelles in a sauce with sweet corn, corn juice, beurre montée and morels. I'm thinking I should try it this week. Thanks for the inspiration.
You worked with Chef Keller? Holy mother of god. That is fantastic. And the agnolotti sounds amazing and that sauce! You must have such a wonderful collection of recipes pies in your head. Hard work I know - but - wow.
Yes, I served wine and explained the menus. Thomas expected us to be able to understand and explain all of his dishes. I took that very seriously. I was a good cook at the time and his staff indulged my probing questions. I have made many of his dishes at home with great enthusiasm.
The experience there [2 years] has positively influenced my working life and love of food in ways that are hard to explain.
Whats your favorite ravioli filling. I love butternut and ricotta, too.
I like tagliatelle best, but we eat a lot of macaroni, which the Husband likes because it slurps up sauce nicely. I do a pork and apple dish with a cream, sage and mustard sauce served over pasta, which is his favourite. And my eggs are free because we have free ranging chickens who help to keep our grass down and take care of all our vegie scraps
Pork and apple! Delicious.
Thanks Cecelia for the inspiring post. I make some scratch pasta a few times a year. I would probably do it more often if I had more folks to share it with. I'm far out in the country these days.
I like to make stinging nettle pasta #1. Since I can't find stinging nettles where I live now [planting some this year] I have been using ramps. And sometimes fresh herbs.
I don't think I've made ravioli, honestly. It's a bit fiddly. Now that I said that I'll give it a try. Or possibly agnolotti. I used to work at The French Laundry and we'd serve a divine dish: agnolotti stuffed with mascarpone and mushroom duxelles in a sauce with sweet corn, corn juice, beurre montée and morels. I'm thinking I should try it this week. Thanks for the inspiration.
You worked with Chef Keller? Holy mother of god. That is fantastic. And the agnolotti sounds amazing and that sauce! You must have such a wonderful collection of recipes pies in your head. Hard work I know - but - wow.
Yes, I served wine and explained the menus. Thomas expected us to be able to understand and explain all of his dishes. I took that very seriously. I was a good cook at the time and his staff indulged my probing questions. I have made many of his dishes at home with great enthusiasm.
The experience there [2 years] has positively influenced my working life and love of food in ways that are hard to explain.
I absolutely understand that.
this looks so yummy! I love a mushroom and cheese filling, but I've never made it homemade
Mushroom and cheese sounds lovely. Many people just hand roll the pasta which frankly is a lot less faffing around!