Pirate Kitchen

Seasonal Salute: Rainbow Chard

Two New Recipes for You to Enjoy!
Rainbow Chard

Gardening is just the most amazing thing. I’m always in awe watching what comes up out of the dirt after there was nothing weeks ago. We planted rainbow chard again this year – I love it. It’s inspired me to highlight seasonal selections from my garden and local farm stands this summer. Does anyone belong to a CSA share (Community Supported Agriculture)? Having your own garden can be a bit like that:  I have this box (or garden in my case) of produce, now what do I do? Well, we ate a LOT of salads last week! As I’ve said before…the garden/nature doesn’t wait. That’s also the beauty of a garden or CSA:  you have to deal with your bounty. It inspired me to think about and research different ways to enjoy eating our rainbow chard. Last year was the first time we grew it and ate it!


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Roasted Butternut Squash Risotto

General, Holiday, Pasta, Vegetarian | November 13, 2011 | By

Roasted Butternut Squash Risotto with Fried Sage

We are traveling this Thanksgiving. It sounds exotic, but it’s only 3 whole miles. I won’t be preparing the entire feast and what a perfect opportunity to try something new to bring along for the table – to add to the tried and true of course.


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Roasted Eggplant & Tomato Pasta

General, Pasta, Vegetarian | September 26, 2010 | By

Roasted veg ready to puree

I’m a bit disappointed. It was officially Fall on Thursday and I’m still waiting for it to arrive. The whole week was hovering in the 90’s and an exercise in frustration trying to find the right thing to wear. It is time to put away Summer clothes. Every year this means I want to burn just about everything in my closet. But, <sigh> I digress.


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Scott Conant Are You Listening?

General, Pasta | June 19, 2010 | By

Pasta Bolognese

I knew the very first thing I wanted to make when I had my own kitchen (20 odd years ago) was tomato sauce. But, which one? No big deal, right? Wrong. Everyone I grew up with who cooked made a tomato sauce and every single one of them was different.

Differences like using meat or not, spices, types of tomatoes, length of cooking time and well, you get the picture. They were all good, but the one I kept craving was a type of bolognese. A rich, velvety sauce with a great depth of flavor. The kind of sauce I could be happy scooping from the pot with torn pieces of crusty bread. Aaaaahhh, pure heaven. I knew somewhere in my vast archives and piles, b.p.c. (b.p.c.: before personal computers), I had somebody’s grandmother’s recipe for that tomato sauce.

I’ve scaled the recipe down from the original that made over 4 gallons. Yes, the first time I made it, in my tiny kitchen apartment, I followed the recipe to the letter. I somehow knew enough to use a huge stockpot and it was filled right to the brim. I was not at all prepared to deal with the amount the recipe produced and proceeded to keep only what I could deal with (basically what I could scoop from the pot with crusty bread) and give the rest away. But oh that sauce, that heaven.

Which brings me to Scott Conant, one of the high-profile chef-judges of Food Network’s “Chopped”, referred to as the “Mediterranean Maestro” and “Gastronomic Guru” by the show’s dazzled host Ted Allen .  Scott, are you listening? I guarantee if you were tearing pieces of crusty bread and scooping out this sauce from the pot, you would close your eyes and smile. Well, at any rate, I do every single time.

Somebody’s Grandmother’s Bolognese Sauce
Make sure you have empty containers and a loaf of crusty bread ready!
Makes 1 1/2 gallons


  • 1/4 Cup olive oil
  • 1 lb. ground beef
  • Salt & Pepper (small palmful each to season the beef)
  • 3 heaping Tbsp. dried parsley
  • 1 whole clove
  • 1 1/2 heaping Tbsp. dried italian seasoning (traditionally a blend of basil, marjoram, oregano and sage.  If using this, the sauce can definitely handle the additional hit of basil, but don’t rush out to buy it if you already own these individually.  I would add 1/2 tsp of each.)
  • 1/2 tsp. nutmeg
  • 1 1/2 heaping Tbsp. dried basil
  • 1/2 cup white wine
  • 1 9 oz can tomato paste
  • 4 29 oz. cans tomato sauce (I prefer Tuttorosso, but any brand will do)
  • 1 Tbsp. brown sugar

Heat the oil in a large pot over medium high heat and add the meat, onion and garlic.  I usually add the onions and garlic after the meat to prevent them from burning and give them a chance to release their flavors in the meat.  Add the salt and pepper, mix together and cook for a few minutes to sweat the onions and garlic.  Add all the spices (up to the white wine) and mix.  Once the meat starts to cook through and lose its “pink”, turn the heat up to high and add the wine.  Stir while it’s simmering briskly to cook off the alchohol and incorporate the flavors with the meat (about 5 minutes max).  Add the tomato paste and one can of water.  Don’t rinse the can first – you can get whatever paste is left with the water.  Mix together and add the cans of tomato sauce.  Stir and let simmer slowly for at least an hour.  Add the brown sugar at any time after the sauce begins to simmer.

Taste and adjust seasonings, if necessary.  Serve with your favorite pasta, torn pieces of wonderfully crusty bread (of course) and a liberal sprinkling of parmigiano reggiano (or other grating cheese: parmesan, locatelli, etc.).  This recipe freezes well and is very much appreciated when given to deserving friends/relatives.

Note:  This very fun and flexible recipe produces a large (1 1/2 gallons) quantity of sauce and can definitely handle an increase of any or all of the ingredients.

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