Ok kids, I've been away a while. Need some recipes for the pinned thread.

[Glassunion]

My superhero duties have kept me away for a long while. I'm well overdue on updating the pinned thread, and need some help from the group.

If you'd like to have a recipe added to the thread, please PM me with a link to it.

Rules:
The thread must contain the entire recipe and instructions, not just a link to an outside site with a great recipe. A perfect example is Bif's thread on Lobster Rolls found here.

The thread must contain the yum.

Thanks!

[cbayer]

1. You have been away much too long.

Here are a couple of links to recipes that I have posted which you might consider.
http://www.democraticunderground.com/115735495
http://www.democraticunderground.com/?com=view_post&forum=1157&pid=44950

[NJCher]

2. I haz recipes!

I'm glad you brought this up. I will be in touch.


Cher

[Fortinbras Armstrong]

3. Here's a recipe for Bolognese sauce I posted some time ago, but I have removed some of the comments

2 onions, finely diced
2 celery ribs, finely diced
2 carrots, finely diced
2 cloves of garlic, crushed
¼ cup extra virgin olive oil
¼ pound thinly sliced pancetta, diced
1 pound ground beef
1 pound ground veal
1 pound ground pork
1 28-ounce can diced tomatoes
1 cup dry white wine
1 cup milk
1 teaspoon fresh thyme, chopped
Salt and pepper to taste

Heat the oil in a large pot. Put in the pancetta and sauté over moderate heat until much of the fat is rendered, about 3 minutes. Add onions, celery, carrots and sauté until softened, about 5 minutes. Right at the end, add the garlic and cook for 30 more seconds (you should be able to smell the garlic).

Add the beef, veal and pork and cook until no longer pink, but not browned, breaking up the meat. (You can do this in a separate pan while cooking the pancetta and the vegetables. This will be a bit quicker, but you will have an additional pan to wash.)

Deglaze the pot with the white wine. Add the milk, canned tomato (with the juice), salt, pepper and thyme. Lower the heat and simmer, uncovered, for three hours. Give it a stir every half hour so it's not sticking to the bottom.

Bolognese sauce is often served over spaghetti, but freshly made tagliatelle – similar to fettuccine, but broader – is better for this sauce. Bolognese is necessary in Lasagne Verdi.

You can freeze bolognese sauce for a couple of months, but you will probably use it before then.