So what is Ragu?
Some call it ragu, bolognese, meat sauce, or even Sunday gravy, but when it comes to pasta, nothing pairs better with it then Italian “Ragu” which is a home made, hearty meat sauce.
My mother would start very early in morning every Sunday in preparation for this all day affair, involving several different types of meats, lots of tomatoes, and of course a little wine. She would say “some wine for the pot, and some for me!” Like mother like daughter-when it comes to the wine only, I have come with a way that still honors my family’s tradition of a flavorful “Ragu”, that makes the process less time consuming.
Here is a twist on the meat sauce without the “red” tomatoes.
Spring means fresh, sweet and versatile peas.
You won’t be forced to eat these peas!
When buying fresh peas, here is what to look for:
Jasmine rice originated in Thailand, is a long grain rice with an aromatic nutty flavor.
When preparing this type of rice, which is less sticky then others, try adding a lemon peel before the rice has finished cooking, it transforms it to a light bright taste. I made it that way last night, and it was deliciously nutty with perfect texture.
Other popular ways of preparing this rice are:
Intensify the flavor of Jasmine rice, by cooking it in Jasmine tea, instead of plain water. This intensifies the sweet rice flavor of Jasmine rice.
Substitute a combination of chicken broth and white wine for the water.
Cook with Shiitake mushrooms for an earthy smoky flavor.
Cooked Jasmine rice remains soft when chilled, making it an excellent choice for salads or rice puddings.
How to make a water crest salad with a flat bread bowl. A recipe from the new book.