Ok, finishing up the 4th foods with peach-rosemary cobbler:
July 4th 2023 Foods
- Thread starter TastyReuben
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Rosemary and peaches is something I would have never thought to put together. How did it work out?
CD
Wonderfully - the rosemary is blended into the biscuity topping.
You know how most peach cobblers use a lot of white sugar in the filling? This one just used about a quarter cup of honey, and it really worked.
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Good idea, though unfortunate the situation was. I once had food poisoning from corn, won't ever eat dubious corn again!
That looks lovely. Peach and rosemary - how lovely!
Thanks - it really was quite good.
blades
Senior Member
I've never made a Bolognese sauce so today will be the day. Mine cannot have beef since my wife is allergic to it nor celery which I can't abide personally. I don't have papardelle or even spaghetti in the pantry. I do have bacon and milk. I will put together a version that works for me. I will use ground pork instead of ground beef (should pair well with the bacon
. I will use a standard sofrito and put it all on penne rigate. Perhaps I will call it picadillo Bolognese or something like that. Sorry I couldn't do the official recipe from the Accademia Italiana della Cucina. Cooking is like that.
JAS_OH1
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Oh it will be great with ground pork! I often use beef, lamb and pork (Italian sausage) so yeah, mine is definitely not authentic but delicious just the same. I'll have to quit calling it bolognese I suppose, lol.I've never made a Bolognese sauce so today will be the day. Mine cannot have beef since my wife is allergic to it nor celery which I can't abide personally. I don't have papardelle or even spaghetti in the pantry. I do have bacon and milk. I will put together a version that works for me. I will use ground pork instead of ground beef (should pair well with the bacon
blades
Senior Member
Thanks for the support. I noticed I don't have carrot either so I will throw in some asparagus. Why not. I'm looking forward to my picadillo Bolognese dinner.
JAS_OH1
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I think the carrot adds a natural swestness and that's why it's used.
blades
Senior Member
It went pretty well. My wife liked it and so did I. I made enough to serve dinner and put two more dinners in the freezer. Next time I will likely add a little vinegar or worcestershire for added acid. The sauce needed a bit more bite. I will cut the amount of tomato sauce in half and replace it with chicken stock. It was a bit too thick after cooking enough to reduce by 1/4. I'm not sure Penne is the best choice for the pasta. I'm thinking I'll get some fetuccine for the next serving. I think carrots are a good approach and i'll get some for the next batch. I couldn't even taste the asparagus. That was a waste. I think we may end up with a standard version of the sauce for us with a little more tweaking. Nice sauce.
SandwichShortOfAPicnic
Über Member
Sorry this pics late to the thread, for some reason pics from my macBook load but remain undisplayed and unable to be inserted 
I’m not fond of doing this stuff from my phone, too small for my ageing eyes 
The Kedgeree from the 4th of July
I did extra eggs so it could be re-topped when the first layer was gone.
I’m not fond of doing this stuff from my phone, too small for my ageing eyes The Kedgeree from the 4th of July
I did extra eggs so it could be re-topped when the first layer was gone.
Sorry this pics late to the thread, for some reason pics from my macBook load but remain undisplayed and unable to be inserted
The Kedgeree from the 4th of July
I did extra eggs so it could be re-topped when the first layer was gone.View attachment 102349
Just needs a few sliced up hot dogs.
CD