My week in the kitchen

On my Facebook page I often publish photos of some of the food I cook at home, with brief explanations on what it is and how it is made. Unless you visit my page often, you miss this food porn. So I decided I will publish every week a recap of the most interesting things here on my blog. Here you go.

Home made polenta with home made mushroom ragu (porcini, morels, white mushroom). The mushroom sauce works perfectly with pasta too. 

The mushroom ragu, while simmering in my beloved cast iron skillet

The polenta: this is not precooked, so you have to stir it continuously for 1 hour. 

Slow cooker red curry coconut curry beef: roast chuck cooked for 3 hours in a thai red curry coconut milk. The sauce was delicious, but I think chicken or prawns would have worked better. 

FAILURE. I think home cooks should share more of their failures. Here is mine: my fried carnival sweets from Italian region Marche failed. The error was in figure No. 1: I divided the dough. That meant that the rolls filled with the lemon and sugar mixture (2) were too small and they opened up while frying (3). They should have looked like two rolls connected at the bottom: basically like the two things in photo 4, combined. They instead look like sad sticks (5).