No pics from me but I made a very large pot of chicken stock over the weekend to get ready for Rosh Hashanah. I used a quart of it to make pastina soup yesterday. Shallot, calabrian chiles, lemon zest, lemon juice, stock and pecorino to finish.
Tonight I made Michael Symon’s pork meatballs with granny smith apples and sauerkraut. It’s a simple recipe that really hits.
Golf is taking up all my time so I’m looking to make things that don’t require hours of prep.
Am I the only one amused by the side-by-side references to Rosh Hashanah and pork meatballs?
No. My 4% was shocked. The 96% was chuckling at the dissonance.
One is a choice. The other isn’t.
Fennel sausage and broccolini pasta with ricotta, Parmesan, chili flakes. Paired w a 2023 Navarro Gewurtztraminer. Absolutely delightful. Shoutout to Six Seasons, maybe the perfect cookbook
That’s one of my all time favorite comfort food dishes that I haven’t made in ages, but have never used ricotta (sometimes sub the pasta for cannellini beans).
Is that the Pasta cookbook?
It’s not! It’s the vegetables one. I’m sure the pasta one is awesome but I find there’s enough starch recipes in SS w/ Vegetables that I haven’t gotten the pasta one
Interesting, thanks. So the “vegetable” cookbook is not vegetarian, just a focus on vegetables?
Yea “plant forward” is the term he uses. Everything prioritizes veggies but not vegetarian. I’ve found it’s dramatically altered the way I approach building a meal. I’m nowhere close to a vegetarian but really helps me get excited about the things I put on my plate that haven’t gone on the grill or smoker. I actually think the book works better for someone who eats meat because many of the dishes function better as sides (+ salads)
Also, living in SF where there’s closer to one season than six, it’s an awesome book to plan for what to look for when I go to the store / farmers market when its easy to gravitate to the same things. Made a hatch chili relish a couple days ago as a sauce for some tri tip I smoked. Think that will be my condiment of the fall. Might start putting that on eggs in the morning
“Six Seasons: A New Way with Vegetables”?
I usually make this with orecchiette, but like you I haven’t made it in a while. I had a phase of making fresh orecchiette, which is easier than a lot of other fresh pastas. I think beans and maybe a brothier sauce would be really delicious, especially with some grilled bread. Healthy dose of chili flakes mandatory!
Your cookbook was written by St Ignatius?
lol. Guerrilla (conversion) marketing
My brain somehow processed “broccoli rabe” when I read it which is what I use but I’m sure broccolini is great. Definite yes on the chili flakes.
I use interchangeably based on whatever looks good when shopping for something related to broccoli
