Pork Daube with Wild Mushrooms

I get home Thursday evening from my business trip and start flipping through Paula Wolfert’s  “Mediterranean Clay Pot Cooking” to pick a recipe to try out. I quickly settled on the “Pork Daube with Wild Mushrooms“. It just sounded right and flavor profile was very attractive with lots of dried Porcini, white sweet wine, herbs,  juniper andContinue reading “Pork Daube with Wild Mushrooms”

Cotechino with Polenta

Cotechino is a traditional sausage from Emilia-Romagna region in Northern Italy. It is traditionally served on New Year’s Eve. Italians serve it with lentils (to bring rishes in thew upcoming year), potatoes or polenta. I make Cotechino once a year, by that I mean I make the sausage mixture once a year. That mixture however,Continue reading “Cotechino with Polenta”