Cannelini dip, arancini, marinated butternut squash, olives and assorted cheeses. Mmmm...lots of antipasti.
Potato and peas with cumin (our first attempt at Indian cuisine). This ended up pretty well, though it was missing something that you normally get from eating at an Indian restaurant.
This can was the start of a big batch of basic tomato sauce. It was the first time I'd cooked with San Marzano tomatoes, but I had heard a lot about how they're the best Roma tomatoes. After tasting the sauce I'd have to agree. Just a little onion, olive oil, thyme, and these tomatoes and now I've got a base for all kinds of dishes. The first use was spaghetti with basil tomato sauce.
Ragu Bolgnese simmering. There's a reason Megan and I call this stuff Italian crack. About a cup of this with a half pound of spaghetti (don't use Barilla, I'm begging you) is some of the best pasta you'll ever have. I like Mario Batali's recipe, but there are as many recipes for ragu as there are Italian grandmothers.
Some other stuff that we've been having is pan seared ribeye with polenta and pancetta sauteed mustard greens, leek and potato soup, and leftovers.
There'll be more to come because we're getting into my favorite time of year to cook: fall is for braising!
