Pot Roast Bolognese
I made this and blogged about it over a year ago, but it's worth re-visiting. This is my favorite way to use up leftover brisket or pot roast. One of the best things about the recipe is how easy it is to riff on it. It's pretty hard to screw this one up. The recipe calls for white wine. I used red. It calls for leftover gravy or reduced beef stock (so fussy!). I used canned vegetable stock. Just play around. This stuff is good.
EDIT TO ADD LINK TO RECIPE: Click!
I served it with a fun little salad made of butter lettuce, avocado, pink grapefruit and marcona almonds.
For dessert, Dylan and I had a blast with the Hanukkah gift she opened tonight. It was a cookbook from my aunt and uncle called the Pink Princess Cookbook. What a cute idea. If you click through to the photo set, you'll see that Dylie was decked out in some stylish hot pink chefwear (another Hanukkah gift from my aunt and uncle). We had a great time. I can't believe how many projects we've already undertaken, and her winter break is only 10 hours old. It is going to be a LOOOOOOONG couple of weeks.
Oh, and one more click, if you want a laugh. Max got himself in quite a pickle earlier this evening. Check it out.
