Name: Emily Arnold
Class Year: 2012
Country of Residence: United States
Towards the beginning of 2020 I had some butternut, and I had some cheese, and I had some milk. And I wanted to do something with them. I WANTED to make something with sage because I thought that would be a good flavour combination but I didn’t have any sage… so I used curry powder instead. And oh boy, and I’m glad I did!
Name: Katia deSouza
Class Year: 1999
Country of Residence: Formerly Switzerland, now USA
Before I moved to Switzerland, I got caught up in the seasonal ramps crazy at the farmers’ market. I really missed them until I discovered the alternative, bärlauch. I then realized that I could forage for them along my favourite running trail in Basel and I knew what I had to do…make pesto. Since I have an allergy to all nuts accept peanuts and almonds, pesto is generally out of reach for me. Green almonds, which are also very seasonal, are a great alternative to pine nuts. But you can easily sub pumpkin seeds for a truly nut free alternative.
Name: Linda C. Moffa
Class Year: 1996
Country of Residence: Italy
This original Ragù alla Bolognese recipe was passed on to me by a true Bolognese chef, my mother-in-law! Despite attempts all over the world to copy or revisit it, no recipe meets the level of this traditional one that has never disappointed.
Be wary of a ragù that is too red and saucy because of too much tomatoe, or even worse, loads of Béchamel sauce that make it creamy. The real Ragù alla Bolognese should dominate in taste over the pasta but result rather dry and not saucy or soupy. To respect the traditional recipe, Ragù alla Bolognese should be served over tagliatelle (please NO spaghetti alla Bolognese…). Alternatively, it can accompany polenta or a pasta like Gramigna.
A main course of Tagliatelle with Ragù alla Bolognese is a hearty dish that satisfies everyone. When it is made with carefully selected meats, organic vegetables, and top quality extra-virgin olive oil, it is definitely a complete meal that everybody savours.
Name: Carolyn Geisler Hornfeld
Class Year: 1963
Country of Residence: Switzerland
I made up this recipe on a dash home from our mountain chalet where my husband and I are waiting out the corona-virus self-isolation. Happened to have the ingredients to hand, we were ravenously hungry and both agreed this was a serendipitous invention! It tastes great and can be made easily and rapidly… Hope you agree.
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