October 6, 2010
Bolognese, or at least the Bolognese I grew up with, is my mom’s pasta sauce (and no, this is not something she calls “California Style”). She makes it differently from me though. I love her sauce – she would make about 20 servings at a time, and then freeze it so we could pull it out and use it whenever we wanted. Perfect on top of pasta, with veggies, in lasagna, oh so many many delicious plates can be made with a simple bolognese sauce…I’ve played with her recipe a lot, and found that I tend to like it using fresh tomatoes, and adding in some wine – it’s still rich and tomatoey, I just like the flavor and texture a bit better this way. I hope she doesn’t mind
After reading a bit about bolognese, I’m pretty sure what I grew up with and this sauce are definitely not a traditional bolognese sauce. According to Wikipedia (obviously a most trusted source in all things culinary), authentic bolognese doesn’t actually have that much tomato in it. Not only that, but a traditional ragù from Bologna is made with milk! Actually, this sauce looks to be a pretty interesting hybrid of ragù alla napoletana and ragù alla Bolognese. Maybe I should call this an American ragù? Seems more fitting than trying to pass it off as an authentic bolognese. And just to go against traditions a bit more, I happen to like mine served alongside some creamy cheese polenta.
September 17, 2010
P.F. Changs may not have been the most authentic Asian restaurant we ever frequented in the States, but on our then extremely limited graduate student budgets we could go out to eat, be sure there was gluten free goodness, and get like 6 portions of food for $40 – a near steal for eating out. We would always order an appetizer, then my husband would get a fried rice and I’d get a rice noodle dish. Considering we were ordering as much for the leftovers as we were for the experience there, it was easier later if I also got a gluten free dish. One thing I can really commend them on, besides having a gluten free menu and system in place before most other restaurants knew what gluten free was, was their chicken lettuce wraps. I think they were our favorite dish out of the menu, and they certainly became a tradition of sorts whenever we went there.