Burned Bread & Best Buddies
We brought back Napa style! I had the pleasure of hosting a private group this evening. They requested the Napa Valley menu and of course, I couldn't say no! It's so delicious. A true one pot wonder: Tuscan Pork Ragu with a Chopped Kale Salad with Warm Pancetta Vinaigrette. Top it off with a Bruschetta Bar for the appetizer and a Warm Chocolate Croissant Bread Pudding for dessert.
I need to introduce the newest member of the Crème Club -- Kelsey! Congratulations to you! I have truly enjoyed having you in my kitchen the last few months.
We began with the Tuscan Pork Ragu. For this menu, I start with the entree because it needs to simmer for about two hours. Fresh ingredients pack a punch of flavor in this hearty meal.
If you have taken a class with me before then you know...I burn bread. Tonight, I did my first Facebook Live session and lo and behold, I burned the bread! Like I always tell my daughters, as in dance and in life, if you make a mistake -- just keep going. My students surprised me and stepped right up to remake the bread. That is such an honest testimony to how AMAZING my students are. Ahhh... I love my Crème Club!
It may seem a bit out of order, but next we moved onto the Chocolate Croissant Bread Pudding. It needs to sit for about 10-15 minutes to soak before baking so I timed it to finish when we are eating the Tuscan Pork Ragu. Bread pudding is just the best when it's warm and gooey.
Last, but certainly not least, we made a homemade, warm pancetta vinaigrette to compliment the chopped kale. This vinaigrette really softens the kale. Plus, I love how it brings out the beautiful green of the leaves.
I like serve my Tuscan Pork Ragu with an egg pappardelle noodle. A thicker noodle just pairs nicely with this dish. Bon Appetit!
There are no words for this dessert. So with that -- and to all a good night! Cheers! XOXO Paula