Sounds and Echoes

This was another recipe from Pie in the Sky that really jumped out at me. Other than my mouth watering, my first thought was that Homer Simpson would have been proud. After brining the pork roast for a full 24 hours, I followed the prescribed recipe and decided to add sweet potatoes and onions to be roasted on the side with bay leaf, sage, salt and pepper. Other than the sauce not quite making it to the destination for dinner, the rest of the meal was quite a hit. The only thing I think I'd do differently is to try and find some less fatty bacon. I'm hoping one of the farmer's markets will have some of what I want.

After seeing the recipe for Rosemary Brie Mac 'n Cheese on Amani's blog, I decided to explore the source of this recipe, Pie in the Sky, which is apparently written by a fellow Georgian transplant to the NE. One of the recipes that specifically caught my eye was the Tuscan Spaghetti with Red Wine, which is made by, among other things, cooking the pasta in red wine instead of water. I tried this recipe for dinner with Karene last night, and it was quite good, though I think a few modifications were necessary: - More prosciutto. I think more meat just speaks for itself - Salting the cooking liquid is necessary. I didn't do this since the recipe advised against over-salting. Better to add more later than too much at the beginning. - More liquid. This was totally my fault, because I didn't really measure and hoped the one bottle I had was enough. It probably takes 1.5 average bottles of wine to provide enough liquid for a 2-person portion of pasta. Other than these tweaks for my personal taste, the dish was excellent, combining prosciutto, spinach, garlic, red pepper flake, and parsley with the wine (in this case -- A Rosemount Shiraz). I'll be interested to try a different Red wine, such as the suggested Chianti, as it might provide a different flavor. This is definitely not a good choice for your everyday spaghetti, but a neat way to make a special occasion meal that is very attractive.