Bison Bolognese

Pasta is my favorite thing to eat. Period. Here at the Smith household, we eat a pasta dish once or twice a week. And none of that "whole wheat" grainy pasta crapola. We have real, carb-filled pasta goodness. The trick is to vary the sauces from week to week so we don't feel like we're eating the same thing each week. This week, I was in the mood for Bolognese sauce. If you're not sure what it is, basically it's an amazingly delicious meat sauce with wine and cream. How can you go wrong with vino and cream? But, it can clog those arteries... so, I thought I would go for a healthier version of this classic dish by using a very lean (and tasty) meat - Bison!

Bison Bolognese

2 slices raw bacon

1 yellow onion

2 carrots

2 cloves garlic

2 Tbsp. extra virgin olive oil

1 sprig fresh rosemary (1 tsp. dried)

1 lb. ground bison meat

1 cup pureed sweet potatoes (optional)

1 cup dry red wine

1 (28 oz.) can crushed tomatoes

1.5 cups chopped fresh tomato

salt & pepper to taste

1/2 cup half & half

First, get your ingredients prepped: chop the rosemary, chop the garlic, and... dice the onion.

Grate the carrots.

Chop the bacon.

Heat a large thick-bottomed sauce pot over medium high heat. Put the bacon in, and render it away!

Next, add the olive oil, onions, carrots, rosemary, and garlic. Saute until the onions become transparent.

Now, add the bison meat and saute until browned.

Now you're ready for some booze! Add the red wine and canned tomatoes. Reduce to low, cover, and allow to simmer for 40-50 minutes. Once the sauce has reduced and it smells amazing (it will... I promise), taste it. Add salt and pepper as you like it, and dump those yummy fresh tomatoes in there. Here is where one would add the sweet potato puree. If you don't have any sweet potatoes, don't worry. It just adds creaminess and body to the sauce.

Let the sauce cool in the pot for 10-15 minutes (stick your finger in there and if it's still hot... wait a bit longer for the next step). Pour 1/2 cup of half & half in your pot and stir it up.

Now, try it. YUM. If it's not the best pasta sauce you've ever had...add more half & half. Haha. But, it should be pretty amazing as it is.

Just add pasta, grated parmesan, and fresh basil and you've got a delicious (and not QUITE as bad for you) meal fit for any pasta lover!

Enjoy!

~ Mari

The Most Terrifying Test... Ever

2 hours

4-5 courses

menu must be presented within the first 20 minutes

mystery basket ingredients

all 4 proteins must be used

And that, my friends, was our final practical exam in Culinary III. Holy guacamole, batman. It was terrifying. And when I say terrifying, I mean I woke up at 5:00 am when I didn't have to be up until 7:45. Yay.

My time started at 9:00 am, so, naturally, I had my apron and hat on at 8:30. I waited by the kitchen door until Chef said I could begin. When I walked into the kitchen, none of my classmates were smiling. In fact, they looked stressed, vomit-y, and constipated. Not a confidence booster, let me tell you.

So, I went to my station and checked out my mystery tray. We had a various assortment of veggies (leeks, tomatoes, etc.), fruits (apples and pears) and four proteins (you know, those ones that we HAVE to use): yellowfin tuna, rack of lamb, chicken, and teres major (a tender cut of beef).

I wrote my menu with a shaking but confident hand, and went to work! And here, ladies and gents, is what I accomplished in those two hours (slightly interrupted by a fire alarm...):

Appetizer: Lebanese lamb meat pie seasoned with onions, cumin, and cinnamon served with grilled onions, olive oil, and a fresh mint sprig.


Salad: Seared yellowfin tuna with morrocan carot salad

Entree: Double entree with curried grilled chicken and teres major with zucchini ribbons and rice pilaf

And, the course that got me an A- .....

Dessert: Poached pear turnover with a sticky cinnamon sauce and spiced wine

Oh, you wanted to see another angle? Fine...

So, I'm done. No, not with this class, with EVERYTHING! I am now Chef Bland. HOLY CRAP. Sorry, it's exciting times! I still plan to post yummy culinary creations... and try to be better about doing it more often (mari = slacker face).

Thanks for going on the journey with me!

~ Chef Bland ;)