Variations

Given a pound of ground beef the options are limited only by what else is in the kitchen. Having a garden means being able to make a million dinners on any given day. One of my go-to dishes is a Bolognese pasta- especially on a day like today, which I spent cutting an entire sheet of MDF into ornate shapes with a jigsaw- so I modified the usual recipe to include nothing but our own vegetables. Thus: meat browned with mirepoix (same as last night) and then simmered with many herbs and lots of tomatoes. Chiffonaded kale got a quick blanch in the pasta water before a toss with salt, pepper, oil, and cider vinegar, and I made a big bowl of mash with the favored galia endive. Simple, humble, satisfying (the mash is killer with all things meat) local, and extra good with a 2000 Carver Sutro petite sirah.

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Yours Truly



I'm a painter who happens to also spend a lot of time growing, making, and writing about food. I'm particularly interested in the intersection of frugal peasant cooking techniques and haute improvisation. And I have a really great personality.

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