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