Movin’ On Up

Hi Everyone,

So sorry for any confusion as we move to a new site to offer even more food for thought at an even bigger table. Please visit :

www.whatscookingwithdoc.com

and also PLEASE RE-SUBSCRIBE to receive posts and updates as we can not transfer our mailing list. Again, apologies for any inconvenience but the digs will be worth the effort.

See you at the new “Eastside, deluxe apartment in the sky” digs.

Roasted Beet & Jicama Coconut Curry Slaw

Here’s an amazing side dish to spice up any tailgating party. Give new life to those sliders and dogs with a spicy and bold slaw with roasted beets, jicama and carrots seasoned with coconut milk, curry, honey and a tang of vinegar.

Tap Health Tap

If you have not checked out the incredibly useful site HealthTap, you need to do so-and why not start with a great commentary on their front page?

Dr. Mike’s Health Tap Editorial

Daytime!

For those that missed it, here’s our recent bit  on Daytime TV:

A Last Hurrah

Here’s a last hurrah to the heirloom tomatoes out of the garden; a roasted tomato salad topped simply with good olive oil and balsamic.

Sailing The Atlantic

Please check out our latest piece published in The Atlantic, exclusively at:

Atlantic Article

The Healthy Planet

Check out our latest article published over at The Healthy Planet:

The
Healthy Planet

Basil Magazine

Have you checked out this month’s Basil Magazine? WHat are you waiting for! Click and go:

Dr. Mike’s Basil Article

Daytime

If you get Southern Living’s Daytime TV in your area, tune in today and watch us prepare a delicious fall dish!

Forces of Nature

I had a lot to do; many errands and tasks to complete in the brief respite we know as a weekend. Yet, October had arrived. And with that arrival the very first coolness that is autumn.  Despite official decrees adhering to the equinox, autumn does not arrive until you can feel her, a cool caress; and hear her, a soft rustle and bustle as wind makes its way through wood; and see her, a patchwork of bright colors peering from within a monochrome curtain of green; and smell her, faintly earthy and dirty in a deliciously naughty way. The only thing left is to taste, and for that we made a dinner resplendent with the flavors and feel of fall. Yes, there was a lot to do and now there remains the same, but only a fool denies the forces of nature when she beckons….

 

Bolognese Sauce (served over home made roasted beet root pasta)

• 8 ounces finely chopped pancetta
• 2 cups onion, finely chopped
• 1 cup chopped carrots
• 1 cup chopped celery
• 3 cloves of garlic
• 1 tsp. salt
• ½ tsp. fresh ground black pepper
• 1/3 cup madeira
• 4 ounces red wine
• 1 Tbs. anchovy paste
• 1 Tbs. tomato paste
• 1 pound ground beef
• 1 pound ground veal
• Bouquet garni (6 sprigs oregano, 6 sprigs thyme, 3 sprigs parsley, 2 bay leaves)
• 1 (28 ounce) can pureed San Marzano tomatoes
• ½ cup heavy cream
• 1 cup milk
• Basil, chiffonade cut for garnish

In a separate small sauce pan reduce the cream by 1/3 over medium low heat. Render the pancetta in a large stockpot over medium heat. . Add the beef and veal, season with salt and pepper and brown the meats. Add the garlic, carrot, celery and onions and cook until softened, about 3 minutes; season with salt and pepper. Add the anchovy and tomato paste and cook for another minute. Add the Madeira and red wine and cook until almost all the liquid has evaporated. Add the tomatoes and bouquet garni and allow to simmer for about 3 hours. Periodically check and as the liquid evaporates add the milk until it is fully incorporated. After all the milk has been incorporated add the cream. Serve over pasta with basil garnish.