Tagliatelle with Wild Boar and Mushroom Sauce

As promised, I'm posting a recipe for this rustic Italian sauce.  I can't believe it, but it's been 10 years since we first went to Italy.  That first trip, and another trip the following year has profoundly influenced what and how I cook.  I learned an incredible amount and developed an eagerness to use mostly fresh ingredients, that is, what's available seasonally.  

How can you not be inspired by a setting so gorgeous!  Endless rolling hills dotted with stone villas, grapevines and a garden in almost every backyard.  This is an area where you hear hunter's in the valley searching for wild boar.  (probably not a good place to take a stroll in the early morning hours!)  I can still see the overflowing basket of freshly picked assorted mushrooms in our caretaker's home as we waited to "check-in" to our humble stone cottage which sat at the edge of the Chianti hills.

Hubby in the homeland overlooking Chianti countryside

One of our first excursions was to a town called Castellina in Chianti.  After exploring the ancient Etruscan tombs and the town, we happened upon a tiny trattoria.   After all these years, I remember choosing either the wild hare with pasta or the wild boar, also with pasta.  I was hooked and vowed to do my best to replicate this dish and the Tuscan eating experience!   Now that I found a regular wild boar "connection" or supplier, I'm able to make this.   Fresh pasta is a MUST, so refer to the last posting for instructions.

Wild Boar Sauce for Pasta

2 Tbsp olive oil

1 lb ground wild boar

1/2 cup yellow onion, cut up not quite a dice

1 shredded carrot

4 garlic cloves, chopped

1 large portabello mushroom, sliced and chopped

1-2 Tbsp tomato paste

1 1/2 cups white wine

handful of chopped fresh parsley

basil, I used the squeeze product, 1 inch ribbon.   I was lacking fresh!

salt and pepper

In a large pot, add the oil and boar meat.  Cook on medium heat while breaking it into smaller pieces using a wooden spoon.  As it browns, add the onion,  carrot, mushroom and garlic, stirring as it cooks.  Mix in the tomato paste and add the wine.  Bring it to a boil, then reduce the heat to simmer (low).  Add the basil and parsley, salt and pepper and continue to cook for about 30 more minutes.  If the sauce looks too thick add some water to loosen.  Serve over fresh pasta and you have a truly Tuscan experience!  Mangia!

Valentine's Day 2015 and a Lesson on Pasta Making

One of the reasons I began writing my blog was to preserve memories as well as recipes.  I wanted a "place" I could visit to fetch those recipes and relive those precious memories.  As Valentine's day approached my mind went into warp speed trying to come up with the right feast to serve hubby and myself.  In the years gone by we had everything from gnocchi, seared scallops, fillet mignon to a limoncello lavender cocktail!  One thing was certain, we didn't want to go out to dinner with a zillion other people.  So, how to make this night special?

The day began with a brisk walk to the creek and back.  We had a premonition that today would be a "pig out" day!

Then, my first Valentine ever came to visit and delivered some luscious dark chocolates!  Dad, you really know your daughter well and I love you for that.  My mom surprised my hubby with a box of cookies.  You see, I'm still a "spoiled" little girl since I've been getting a valentine from dad longer than I can remember and I have the cards to prove it.

Later in the day we drove over to my son's deli/ice creamery to have lunch, of course.  The Cuban sandwich was amazing, but the hugs given to him and his beautiful bride were better.

Back at home, I started the prep for dinner.  Time to make the home made pasta.  I'll give you the recipe I use the most because, for me, it's the easiest.  You'll need a food processor, so fetch it from that deep dark cupboard where you may have buried it years ago.  Also, if you are lucky enough to have the pasta attachment for a kitchen aid mixer (thanks mom) pasta making is a cinch!   Okay, so the first time out it's frustrating, but with every try, it gets better.  Here goes.

Pasta

3 cups flour

4 eggs

1 tbsp salt

1 tbsp oil

Put the four into the food processor.  Put the eggs into a bowl along with the salt and oil.  Beat well, start the processor and begin to pour the eggs in.  The dough will turn yellowish and look a bit like cornmeal or small pebbles.  To test it, pinch the dough with your fingers. (Make sure you turn off the processor first!)  If it clumps together turn it out onto a breadboard sprinkled with flour.  Knead until it forms a smooth ball.  Place it into a bowl, cover and let it sit for 30 minutes.

When the time is up, remove to the breadboard.  Cut into manageable pieces and roll with a rolling pin just enough so you can fit into the pasta roller on lowest setting.  Now comes the fun part.  Keep sending that piece of dough through the roller and increase the setting every time until you get a long thin piece of pasta which resembles lasagna noodles.  I usually put all the rolled out pieces onto a floured cookie sheet.

Then you need to change the roller to a fettuccine noodle attachment.  If you don't have these rollers you can always hand roll and cut!  (Not in my lifetime!)  As I send the long wide noodles through the fettuccine roller, I  cup my hands underneath to catch the noodle nests and then place them back onto the cookie sheet.  You can sprinkle a bit of flour on each nest and loosen with your fingers so they won't clump together.

To cook, boil some salted water and ease them in.  This recipe makes a bunch.  I usually cut it in half which serves 4-6 healthy portions.  Cooking fresh pasta will be done in a fraction of the time (usually 3-4 minutes as they rise to the top).

For this batch of noodles I picked something from my "food to try bucket list" ......drum roll, please!

Tagliatelle with Wild Boar and Mushroom Sauce inspired by a trip to Tuscany!  Stay tuned for the next post!

Top 10 Food Posts of 2014

Since the inception of this blog I've compiled a recap, if you will, of the most popular food posts each year.  This year is no different!  So, sit back and rehash some of your favorites.  Maybe you can try to make some of these!

1. Chicken Poutine  This dish originates from my French ancestry, although not an exact duplicate (minus cheese curds).  Evidently, this entree is popping up in certain eateries.

2. Zucchini Sticks  When you have an overabundance of zucchini, you are desperate for ways to prepare it.  

3. Almond Crusted Halibut  Need I say more?  

4. Lobster Rolls  One of those items on my food bucket list.  Although short on the amount of lobster, it certainly didn't lack in flavor.  Yum!  Let food transport you back to some of your favorite vacations.  In this case, back to the New England coast.

5. Artichoke Orzo How can something so simple be so delicious?  This is great hot or cold.

6. Turkey Sliders.  Quite good!

7. Chocolate Cherry Protein Smoothie  Anything with chocolate in the ingredients will always make my favorite list!

8. Spicy Cabbage  The inspiration for this comes from my Czech roots mixed with an Italian twist.

9. Turkey Pho  For those cold Winter nights!  (pictured above)

10. Chicken Cutlets Marsala   The prep time can be labor intensive but, it's worth it.  Just make a big batch and serve for dinner, the next day in a sandwich or freeze before actually cooking.

If any of these interest you, just click on the heading.  Who knows what this year will bring?  Follow along as I bring you new and old recipes, more travel, some reviews and photography.

Game Day Perspective

Another "game" day has come and gone and this is the way I view it.  I'm not nor have ever been an avid football fan.  I went to the games in high school to meet up with friends and to find out where the best parties were after all the touchdowns were made!   I've learned to appreciate the athletic abilities of the players over the years, not so much the food such as chili, wings, etc.  This year was spent with great friends and a chance to "cater" a rustic pizza party for them.

I really didn't care who won.  Patriots from New England or Sea hawks from Seattle.  The way I look at it is.......I've traveled to both places and each were equally enjoyable.  Lobster rolls from New England, leaves changing to brilliant colors and quaint seaside villages versus the breathtaking Seattle landscape, abundant fresh salmon,  pristine landscapes, not to mention the lavender farms.  I just couldn't choose this year.  I'm fond of both areas!

Back to present day.  I decided to make "designer" pizzas adorned with prosciutto, roasted garlic, caramelized onions, roasted tomatoes, olives, fresh mozzarella, and sauteed mushrooms.  It's one of our favorites and I was hoping it would be okay for our friends.  Well, there wasn't much left over so I guess it passed the test.  As for the game, I'm happy with the outcome!

Beautiful San Juan Island near Seattle

Lavender Farm on San Juan Island

Near Bar Harbor, Maine (New England)