a sunday dinner recap

Yikes! Where is this month going? Cleveland?

We've had some delectable Sunday dinners as of late, here's a summary:

• Mexican Pulled Pork
  
• French Pot Roast

And then there's the cookies...Tyler's "big, fat, chocolate chip cookies". Divine.

Recipes to come, if you like. All are definitely worth a try!

big meal in a small space

Every Thanksgiving Choppers and I spend a wonderful, gluttonous holiday with our friends. A tradition that good friends began many, many years ago for those of us not originally from our fine city and thus, no family nearby. This year, sadly, things have changed. So many of us will be celebrating in different homes and communities.

And even though we often get together for dinner with friends, it just didn't seem right that we weren't together for THIS dinner. So, in an effort to keep tradition alive, we are hosting a pre-Thanksgiving feast for our friends this weekend. It will be fabulous!

My dilemma. A small-ish house, a table that seats six (with the leaf in), and 14 guests. What to do? I don't need to create a formal, Martha Stewart perfect setting here. But, I would like everyone to be comfortable and able to eat a fantastic meal without spilling gravy in their lap.

Any suggestions, clever ideas, or strokes of pure genius would be greatly appreciated.

Sunday Dinner

Sunday is one of my favorite days. Mainly because it includes Sunday Dinner! And with snowflakes in the air, today is the perfect day for a cozy fire and some comfort food. Tonight it's Fettuccini with Bolognese.

I have to tell you, my house smells scrumptious! A heady mix of garlic, pancetta, and onion simmering away in tomatoes and red wine. Heaven.

If you've ever tried a Bolognese and have been less-than-impressed, give this one a try. It's a keeper. My husband has ordered many a Bolognese at various restaurants just to compare, and has not yet found one as good.

I suppose I should pour a complimentary red tonight...but I'll have to sneak a little oak and vanilla in before we sit down!

Fettuccini Bolognese

Loosely adapted from Tyler Florence

2 ounces dried porcini mushrooms

1/3 pound Pancetta, chopped

1 medium onion, chopped

2 celery stalks, chopped

2 carrots, peeled and chopped

5 garlic cloves, finely chopped

2 Tbsp olive oil

2 bay leaves

2 sprigs rosemary

1 pound ground pork

1 pound ground beef

1-1/2 cup milk

1/2 cup heavy whipping cream

1 28-once can whole tomatoes, crushed by hand

2 cups dry red wine

Kosher salt and freshly ground pepper

1 pound fettuccini

Freshly grated Parmesan-Reggiano, for serving

Reconstitute the mushrooms in boiling water for 20 minutes until tender. Drain and coarsely chop.

Puree the mushrooms, pancetta, onion, celery stalks, carrots, and garlic in a food processor.

In a heavy bottom pot add the olive oil, bay leaves, and rosemary. Cook gently until fragrant. Remove herbs then add vegetable puree. Continue to cook for about 10 minutes.

Raise the heat a bit and add the ground beef and ground pork. You may need to add it in small batches to ensure you can nicely brown the meat. Brown until the meat is no longer pink, breaking up large clumps with a wooden spoon. Add the milk and simmer until the liquid is mostly evaporated, about 10 minutes. Carefully pour in the tomatoes and wine, and season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1-1/2 to 2 hours, stirring every now and then until the sauce is thick. Taste again for salt and pepper. When you are ready to serve, bring a large pot of salted water to a boil and cook your pasta until al dente. Drain well and either toss with the Bolognese or add sauce to individual serving bowls.

Tyler Florence suggests also topping with a dollop of fresh ricotta cheese, shredded fresh basil and a drizzle of extra virgin olive oil in addition to the grated Parmigiano. Delicious! But if you don't have all of those things, you're good to go with just the Parm.