Pasta alla Chitarra with Venison-Pear Ragu

  My brother was kind enough to carry this Chitarra all the way from some small Italian town. Apparently it was quiet a chore to locate a Chitarra even in Italy. So thanks to him and to my cousin (who actually paid for it) I get to make Pasta alla Chitarra. For the dough I wentContinue reading “Pasta alla Chitarra with Venison-Pear Ragu”

Eggplant Terrine, Panelle, Chocolate Cherry Tomatoes

  This eggplant terrine is the very first recipe in Marc Vetri’s book “il Viaggio di Vetri” and it looked so intriguing from the moment I read it. I’ve never really made proper vegetable terrines before, plenty of meat terrines of course, but not a vegetarian layered and molded terrine that holds together beautifully. Vegetarian versions are lots of times heldContinue reading “Eggplant Terrine, Panelle, Chocolate Cherry Tomatoes”

Porcini Pheasant, Creamed Corn, Carrot-Orange Sauce

I have cooked pheasant a couple of times before and was always underwhelmed. I hear wild pheasant is a different animal and is delicious, but this farm-raised, store-bought bird is always ho-hum. The legs are tough and stringy with numerous little tendons/bones and the breast meat seems to dry out very fast even though itContinue reading “Porcini Pheasant, Creamed Corn, Carrot-Orange Sauce”