Stocking meme

[mrissa]

I don't do this kind of meme much, but I have been having fun thinking of things I would give people if I had a magic wand, and it seems a cheering thing. So have at it, if you like. (Note: if you are actually giving me a Christmas present, do not under any circumstances tell me what it is in this meme. Unless you are so sneaky that you can do so in a way that will make me think you didn't get it for me. In which case have at it.)

Xmas Stocking

leave a gift for mrissa your username: your gift: (30 characters or less) get your stocking

Comments

[von-krag.livejournal.com]

I swiped this recipe from the NY Times but it's real close to what I do:
I like to cook this and add a small veal or chicken cutlet, it's easy to
make and very quick.

Rigatoni With White Bolognese

(Adapted from Heidi da Empoli) w/stuff from Tony von Krag also

Extra virgin olive oil
1/2 sweet onion, peeled and finely chopped
2 medium carrots, peeled and finely chopped
1 stalk celery, finely chopped
2 tbl sp Fresh minced garlic
2 tbl sp fine minced parsley
Sea salt
Freshly ground black pepper
1 pound mild Italian pork sausage meat, removed from casings
1 pound ground beef (not lean, 75% ground chuck)
1 1/2 cups dry Italian white wine
1 cube beef bouillon dissolved in 2 cups simmering water or
2 cups of beef stock
1 1/2 ounces dried porcini mushrooms rehydrated in 3 cups lukewarm water or 8 oz fresh to taste
1/3 cup heavy cream
1 pound rigatoni
3/4 cup freshly grated Parmigiano-Reggiano cheese.

1. Add enough oil to a large, deep saute pan to coat the base and place
over medium-high heat. When the oil shimmers, add the onion, carrots and
celery and saute until glassy and just tender, about 5 minutes. Season
lightly with salt and pepper. Add the sausage, garlic and beef to the
pan, breaking it into walnut-size pieces, and brown well.

2. Pour in the wine and keep at a rapid simmer until the pan is almost
dry. Then pour in 2 cups beef bouillon or stock and lower the heat to
medium. Simmer gently, uncovered, until the bouillon/stock is nearly
gone, stirring now and then. Meanwhile, chop the rehydrated porcini into
small pieces, reserving the liquid.

3. Bring a large pot of salted water to a boil. Add mushroom liquid to
the sauce to cover the meat halfway (about 1 cup) along with the porcini
and continue simmering until the sauce is loose but not soupy, about 10
minutes. Taste and adjust salt and pepper; it should be highly seasoned.
When the consistency is right, fold the cream in. Remove from the heat
and cover.

4. When the pasta water is at a full boil, add the rigatoni and cook
until still firm, but not hard, in the center. When the pasta is almost
done, scoop out 1 cup of pasta water and reserve. Drain the pasta and
then return it to the pot. Pour the pasta sauce on top and fold in with
a wooden spoon. The pasta should not be dry. Add a little pasta water or
mushroom liquid to loosen it. (It will continue to soak up sauce on the
way to the table.) Serve in one large bowl or in individual bowls,
passing the cheese and parsley at the table.

[mrissa.livejournal.com]

Thanks!