Maiale Bolognese

Maiale Bolognese
2nd shot at this recipe and several improvements:

blend the milk with drained and cleaned capers (make sure there is enough to taste em)
brown the pork in small peices instead of the entire loin at once.
insaporito!
little fresh thyme at the end to serve...almost got it right this time. 

Spaghetti alla Carbonara

Used the Guanciale to make Carbonara last night. This is good stuff. Just a touch of sea salt at the end to get the seasoning corrected (had a little burnt taste from slightly over cooking the guanciale...dang!)

We followed Mario's recipe but chickened out at the end with the yolk and mixed it all in. So, in the end it had the proper yellow color of traditional carbonara, but not the surprise of an intact yolk like Mario serves at the restaurant.

Insaporire

clafoutis

made a sweet (blueberry/strawberry) and a savory (sausage, sage and mushroom)

the former was a classic french dessert. The latter was a weird creation that kind of worked; kris said it tasted like pancakes and sausage breakfast. Weird indeed, but quite edible.

didn't get the custard right so will have a try again later. (have to eat all of the first one first!)

Piace

a K/B spring time creation. Recipe undisclosed, but it involved spring sage, shrimp and angel hair pasta.

Think we worked out the bugs to make it pretty easy, pretty cheap, and dang good, start to finish.