Ragu alll Bolognese Nov/Dec2011 pg 15

You know me, I am a sucker for a good Ragu, and I haven't bought or cooked meat at home in ages. Decided regardless I had to try this recipe. I am pretty sure that CI had a Ragu before and I am pretty sure I made it and pretty sure it is on this blog some where, but yet, here is another "ultimate" Ragu. This one has 6 meats. It took about 45 minutes to set up and then it had to simmer, although to be honest, I boiled it a bit, then turned the stove off and went to the heritage festival. Turned out pretty good. Very meat. Had a very "dark" flavor. I actually added 1 tsp of agave nectar to brighten it up.

I have like 14 oz of chicken livers leftover if anyone wants some!

Chocolate Pudding Sept/Oct 2011 pg 23

I made this for supper club the night before. It is gluten free, but not vegan. Never made this recipe, doubled it up, and yes, was worried, but still confident in my abilities. Checked it the next morning, and it appeared to have set. Whew! Pulled it out to bring it to supper club...it had NOT set. Oh, woe is me, woe is me. What to do, what to do? Did some quick google searches and decided that I perhaps had not cooked it long enough. I cooked it for longer than it said, as I always to, but maybe it wasn't enough. Dumped it back in a pot and heated it up again. I cooked it for I kid you not, 1 more minuted than originally and bam, thick pudding.



Whew. So instead of a cold chocolate pudding, it was warm. Darn. Still delicious. Topped it with whipped cream and everyone seemed to enjoy.



I'd say it took me about 30-45 minutes to set this up and it is good and impressive. I could see myself making this again.

Vegtable Lasanga

Man, I am a little bit behind. This one is from Sept and Oct 2011 pg 21. While I do like the Cooks Illustrated, it really isn't all vegan friendly. This one is vegetarian and it used up some of my continuous CSA produce. YIKES! Like most Cooks Illustrated recipes, this one is a little labor intensive. Here is the set up. It took me about 2 hours to get it ready.



After assembly. Since the recipe called for one 9x13 pan, I immediately split it into two 8x8 pans. One is in my freezer.



Here is the clean up:



After baking:



And on the plate:



I thought this one was fine. Really, this is a lot like my favorite baked ziti, also from CI, and really there is no better. However, I really just didn't like the zucchini and squash in it. Just not a fan.

Lentil Salad pg 18

I also made a Lentil Salad.  I was picking and choosing what I liked from all the choices.  I used the recipe for the Lentil Salad with Olives, Mint and Feta, but I used parley instead of mint and then forgot the feta:(

AC helped of course.

 Lentil salad...without feta!

Weeknight Roast Chicken pg8

Monday was Columbus Day so my husband and the kids had the day off.  I unfortunately had to work. I asked my husband to make dinner and he sure did!!  

Pretty easy too. You cover the chicken with olive oil, salt, and pepper.  Put it in the oven at 450 for about 30 minutes and then just turn the oven off and keep the chicken in there for another 30 minutes or so.

AC was helping of course:)

 Here is B working hard!

I even made the Tarragon-Lemon Pan Sauce.

October Challenge - Cooks Illustrated

For October, try to find a copy of Cooks Illustrated magazine and cook something from it. You can use any month. You can try to find something online, but CI is pretty stingy about allowing their recipes online. Maybe this month can change all that!

Bacon wrapped stuffed jalapenos

Am I too late? We came into some jalapenos and my husband was dying to make these. He herbed up some cream cheese, stuffed the peppers, wrapped them up and grilled them for 25 minutes! Very tasty!!