Upon returning from a two-week roadtrip, one must make do with whatever is in the kitchen. In this case, I had half a container of pesto (still good) and an unopened tub of mascarpone. So I mixed a couple big spoonfuls of each together, adding pinches of salt, pepper, red pepper flakes, and a drizzle of olive oil. When the pasta is almost done, saute a smashed garlic clove in olive oil. Add a little pasta water and the drained pasta, tossing to coat with the oil. Add the pesto-mascarpone goop and stir it into the pasta. Serve.

3/30: My contribution to Easter dinner: Green beans in orange sherry sauce.

3/23-3/28: Trip to Indiana. 3/24: Negimamaki (Beef scallion rolls). 3/25: Porkchops in sherry sage sauce. 3/26: Hot Italian sausage in tomato sauce.

3/18-3/21: Trip to Boston. Spinach and portobello lasagna.

3/16/02 Electra makes dinner: carrot rolls; korean spinach salad; balsamic-roasted portobello mushrooms (all from the barn cookbook).

for the rolls: 1 pkg dry yeast, 1/4 cup warm water, 2/3 cup scalded milk, 1 cup puree of squash, pumpkin, or carrot, 1/3 cup brown sugar, 1/2 tsp salt, 1/3 cup melted butter, 2 cups whole wheat flour, 2-3 cups white flour. combine everything but yeast and flours. when mixture has cooled, add yeast and wheat flour. gradually add white flour. beat until kneadable. knead on floury surface, then let dough rise in covered buttered bowl for 1 hour. punch down, shape into shmoopie rolls, and place on buttered baking sheet. cover and let rise 30-45 min. bake at 400F for 20 min. as rolls emerge from oven, brush 'em with melted butter.

3/14/02 French onion soup with gruyere and mozzarella; sour cream coffee cake.

3/13/02 Paraguayan tortillas; caprese salad; sauteed spinach with pancetta.

3/12/02 Burger with Gruyere and grilled onions; cucumber and onion salad; green salad with homemade vinaigrette and croutons.

3/11/02 Pasta and potato soup; mashed sweet potatoes; grilled belgian endive; caprese salad.

3/7/02 Biscuits and sausage gravy.

3/6/02 Chicken cacciatore with penne.

Saute a couple strips of bacon (chopped) in a cast-iron skillet. When it begins to crisp, add olive oil, a smashed garlic clove, and half an onion (chopped) (N.B. This is how almost every good recipe should start.) When the onions are happy and happenin', add some chicken pieces and brown on all sides. Then add some crushed tomatoes, some red pepper puree, some chicken stock and some white wine. (If you don't have any red pepper puree, stick a pepper under the broiler, cook it within an inch of its life, take off the skin, stems and seeds, throw into a blender with a little salt, vinegar and olive oil.) Cover. Stick in the oven and cook for 1 hr. at 325 F. Serve on penne.

[updates continued by wayne]

3.05.02 : geschnetzlets mit rosti ("cream-chipped veal on hashbrowns"), mixed salad

geschnetzlets in morel sauce 4-5 thin cuts of veal, about 3-4 T butter, a shallot, a large glug of brandy, 1/8 c flour, 1/2 c heavy cream, 1/3 bottle white wine, salt and pepper, about5-7 morel mushrooms (reconstituted usually), fresh parsley

this is one of my favorite meals ever, from switzerland. start by melting the butter and sauteeing sliced shallots. slice veal into strips and add to pan, sauteeing until almost cooked through, about 2 minutes. add brandy, flame, then sprinkle flour over veal and stir. add salt and pepper, wine, cream, sliced mushrooms, and cook over low heat (not boiling) until sauce is thick, about 8 minutes. sprinkle with parsley and serve next to rosti (fancy hashbrowns).

3.01.02 : wayne's potato & corn chowder, bbq pork ribs (spice rub: mostly paprika & cumin, brown sugar, cayenne, hickory salt, salt & pepper. let sit overnight)