I complain that I don’t get enough time with the camera. Yet I bought the G11 so I could have an “everyday” camera and I haven’t made use of it. Shame on me.
It’s time to practice the discipline of a daily photo. It will teach me something along the way I hope. For now, I’m eating dinner and looking at the website of man I admire.
Part of my contribution to this years Thanksgiving Dinner was dessert. While my chocolate mousee disappeared, my pear tart never quite got out of the kitchen. That just means more for me as far as I’m concerned. It made a lovely Saturday morning breakfast.
More photos and recipe to follow
Just a quick shot between putting one thing in the oven and pulling another out. I’m actually ahead of schedule. Happy thanksgiving to everyone.
Snagged some sprouts at the market…..
this way to Brussells
Americans waste an astounding amount of food — an estimated 27 percent of the food available for consumption, according to a government study — and it happens at the supermarket, in restaurants and cafeterias and in your very own kitchen. It works out to about a pound of food every day for every American.
Sausage and Herb Sauce Over Bow Ties
4 oz pancetta
8 oz sweet fennel sausage
4 tennis ball sized yellow heirloom tomatoes
1 bunch parsley
1 bunch basil
1 bunch sage
4 large cloves garlic
Approx ¼ cup sauvignon blanc
2 oz goat cheese
4 oz bow tie pasta
Olive oil as needed
Optional parmesan reggiano for grating
1)Cut pancetta into ½ inch cubes. In a deep skillet or duch oven, heat some olive oil till it shimmers and then add the pancetta.
2)Cut open sausages and remove filling from casings. Discard casings. When pancetta begins to brown add sausage meat and continue cooking over medium heat until both have released their fat and are browning.
3)While meat cooks, trim stems off herbs. Add all herbs to bowl of food processor with garlic, one of the tomatoes diced and a little olive oil. Puree until it turns into a paste. It doesn’t need to be uniform.
4)Dice the rest of the tomatoes roughly and add to the pan. Stir quickly making sure that the meat isn’t burning. Use the natural tomato juices to deglaze. Add the herb mixture. Mix well and then add the wine. Reduce heat to a simmer and allow to reduce. The sauce may be very oily looking.
5)Cook pasta to barely al dente in salted water.
6)When pasta is done portion into three or four bowls and top with sauce. Add some crumbled goat cheese to each. Also serve with parmesan reggiano if you wish.