country ribs with wine

country ribs with wine

I made a return to Mario Batali’s Molto Italiano with this latest dish: pork ribs with red wine. Batali calls for spareribs, but we had only country ribs on hand. Luckily, the different cut of meat cooked up just fine.

country ribs with wine

Made largely with fall vegetables, dry red wine, stock, tomato sauce, and anchovy fillets, this definitely is an autumn sort of dish. With the unseasonably cool temperatures here (feels more like September than late July), this warm stew seemed rather fitting.

tuscan-style artichokesHere is another Batali recipe I made on a whim last month: Tuscan-style artichokes. They were good, although I still have not yet mastered the artichoke.

I now have completed 72 recipes from Batali’s book. Percentage complete: 22%

 

beetroot gazpacho

beetroot gazpachoI am home. I flew back to Wisconsin last Thursday. There is much work to be done over my three week stay, but I am determined to spend my evenings (or many of them) experimenting with food with my parents. We made this beetroot gazpacho from Moro East yesterday evening. It’s a lovely summer soup with an incredibly vibrant color.

beetroot gazpachoFor a beetroot gazpacho, this soup is packed with quite a few vegetables: tomato, green pepper, cucumber, onion, and garlic. Thickened with crustless bread and spiked with red wine vinegar, this soup is finished with an extra swirl of extra virgin olive oil on top. It was, I believe, an excellent welcome home.

beetroot gazpachoThis represents my 26th completed dish from Moro East. Percentage complete: 16.25%

ciabatta with mushroomsAnd to note, I baked this ciabatta al funghi a few days before I left Connecticut — my 36th completed formula from Peter Reinhart’s The Bread Baker’s Apprentice (Percentage complete: 65.5%).

ciabatta with mushrooms

 

 

Moro East and the garden

salmorejo with shrimp, tomato and avocado

salmorejo with shrimp, tomato and avocado

Here are just a few updates. Above is a lovely appetizer — salmorejo with shrimp, tomato and avocado — from Moro East that I turned into a main course. Salmorejo is a summer gazpacho with ripe tomatoes, garlic, white bread, red wine vinegar, and extra virgin olive oil.

salmorejo

salmorejo

Here is my latest soup from Moro East: Hassan’s celery and white bean soup with tomato and caraway.

Hassan's celery and white bean soup with tomato and caraway

Hassan’s celery and white bean soup with tomato and caraway

— served with Moro East‘s very own flatbread:

flatbread

flatbread

This makes 25 completed recipes from Moro East. Percentage complete: 15.63%

And, finally, some garden progress: I have been eating many arugula, radish, and herb salads this past month, but I think the garden is about to produce much more. The buds are so pretty, I think.

herb salad with nasturtium flowers

herb salad with nasturtium flowers

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