Maureen Fraîche

Mixing Business and Pleasure in the Kitchen

Archive for the month “April, 2013”

Ragu´ alla Bolognese

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I have had this serious desire for some real lasagne.  So serious that I made this delicious bolognese today and will make fresh pasta tomorrow.  Layered with besciamella (or bechamel, in French) and freshly grated parmigiano, this is a truly authentic lasagne al forno.  I will, of course, do a post for the fresh pasta as well as for the construction of the final masterpiece.

The recipe I use here is an adaptation from Saveur Cooks Authentic Italian.  What a beautiful cookbook!  The photography alone makes this one worth owning, not to mention the authentic cuisine.

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Jack-Studded Turkey Meatloaf

Turkey meatloaf

Nothing says homey comfort food like a good meatloaf.  Though decidedly unsexy, meatloaf certainly delivers an almost unparalleled stick-to-your-ribs satisfaction.  What I love about this recipe is that not only is it better for you, it is also packed with flavor and cheesy goodness.  I’d even go so far as to say that I like this particular recipe better than my favorite beef/pork meatloaf.  What makes this turkey meatloaf so great is the variety of flavors it offers.  Though the ground turkey alone may seem boring, a bit of fresh Italian pork sausage, minced aromatics, freshly ground herbs, and creamy Monterey Jack cheese take it to a whole new level.  Plus, the leftovers make fantastic sandwiches or even makeshift meatballs when diced and added to marinara.

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