Another quick and easy pasta dish for late summer, or any other time you can find good cherry tomatoes (which is most of the time). These little sweeties do better in colder weather, so not only will they grow in my foggy garden, but just about anywhere else that isn't below freezing, too.
My friend Dawn is having us over for a BBQ. We'll be crashing a party that she and another friends sold seats to as part of a fund-raising auction for our kids' elementary school. I didn't buy seats. But I did co-chair the auction. Dawn was the treasurer, so I guess that gets us in. I just have to bring something to share.
Pasta with Bolognese sauce is nothing out of the ordinary for my family. But I don't make it every time we eat it, that takes too long. Leftover sauce from the freezer works just fine. This recipe is unusual because it uses white wine, milk and chicken livers. I've never purchased chicken livers before, at least not without most of the rest of the bird attached. And I still haven't, because I sent my husband to do it while I prepped everything else.
The Eatwell Farm newsletter from last week mentioned a similar dish, Celeriac and Lentils, which reminded me of this recipe from Canal House Cooking Volume 4, p 78. It was surprisingly delicious last time, so I'm glad a fennel bulb arrived with today's CSA box. They're always available from the grocery, but I hate to buy additional produce when we get so much from the farm. I'll throw in the celery root, too.
Pounded pork with breading, fried in butter, along with my favorite salad: Canal House's Mock Cesar. Both are from Volume No 3, p. 95. To make croutons, I'll cube up the leftover bread we have, rub it with a clove of garlic cut in half, then warm some olive oil in a big pan on the stove, toast the cubes and add salt. My friend Jill would mock me for making my own croutons, but they sure taste good!