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Happy Lazy Sunday, Post Fondue Night

Published on October 23, 2011 By FoodandWineChickie

Last night, I had some friends over for fondue night.  We don’t fondue as often as we should because when we do, it’s a great time.  There’s no better way to stretch out a meal than to fondue. I served a cheese fondue made using Cabot Seriously Sharp Cheddar from Vermont and Victory Headwaters.  Sharp [...]

Ragu alla Bolognese (Bolognese Sauce)

Published on February 3, 2011 By FoodandWineChickie

This comforting sauce is best served with rigatoni or gnocchi and would be delicious in a lasagna. Ingredients: 1/4 cup olive oil 3 medium carrots, finely diced 1 medium onion, finely chopped 3 garlic cloves, finely minced 3/4 pound ground pork 3/4 pound ground veal 3/4 pound ground beef (20% fat) 2-28 ounce can Italian-style [...]

Potato Gnocchi with Pork and Wild Mushroom Ragu

Published on January 31, 2010 By FoodandWineChickie

Bon Appetit recipe from the February 2010 issue: http://bit.ly/atNkKQ INGREDIENTS 1 ounce dried porcini mushrooms 1 1/2 cups boiling water 3 tablespoons olive oil, divided 8 ounces sliced crimini (baby bella) mushrooms (I used a 10-ounce package) 2 garlic cloves, minced (I used 3 cloves) Coarse kosher salt 2 1/2 cups dry white wine, divided (I [...]

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