I enjoy cooking, a lot. I guess, my mom was an inspiration in that. She is an amazing cook and everything that comes from her kitchen is incredible. I have learned a lot from her over the years, but have since also added a few of my own tricks and twists.
For the past few years I have started to experiment more with food I cook, stepping away from the familiar fair into things that are new to my family’s table. I’ve been following various different food blogs and food magazines, and even picked up a few new cookbooks along the way. Inspiration comes in many different forms, and even though I don’t always follow the recipes to a tee, they often serve as a perfect base for some new creations in my kitchen. Whether it is learning of new ingredients and ways of using them, to new methods of cooking, or even new ways of presenting something (because we love our food with eyes first) the food blogs are the wealth of new ideas. I’ve been contemplating sharing my own cooking experiments on the web before, but have never quite gotten to it. Apparently, all one needs is a snow day and a bit of inspiration…
The inspiration for this dish came from a
Pappardelle wide cut pasta, braised pork sugo from
Tomasso Tratoria in Southborough, MA. It was an incredible, melt in your mouth braised meat in rich sauce, with a compliment of pasta. So, here’s my take on the dish – hubby and I approved!
Braised Pork Ribs with Red Sauce
Makes 6-8 servings