Klose kids collaborate in kitchen

I went to my brother's restaurant with my mom, oh, Saturday night, I guess. He had added some new dishes to the menu since my last visit and I was all excited to try his bolognese — because I loves me a good bolognese — when my sister-in-law came over to the table and said that Geoff had created something special just for us. And because I am, as we say in New England, wicked smart, I figured that it would be impolitic to turn down the extra-special special for something off the menu.

And the special was very delicious (stuffed veal, roast potatoes, glazed heirloom carrots), but a couple of days later, I was still thinking about that damn bolognese and how good it probably was. So I called him up before he came over on Christmas Eve and asked him to put a few spoonsful of it in a ziploc or something so I could taste it.

He did me one better by bringing not only sauce but also some fresh pasta dough to go with it. And last night, after I got home and watered my poor, parched plants and took a shower with my own shampoo and good soaps and lotions, I rolled out the dough.

Exhibit A of why I am not a restaurant cook:

It kind of looks like the U.S. if you squint. Which was totally my plan all along.

I sliced it all up with my pizza cutter.

And cooked it.

And it was everything that I had thought it would be.

I'll have to see if he's willing to share the pasta recipe. The sauce was delicious, but I make good sauce too and I'm more interested in great fresh pasta. It turned out much, much better than any I've ever made, even with my spazoid rolling, and I want to know the secret. I have a sneaking suspicion that that  he'll tell me to take whatever recipe I've been using and triple the egg yolks, but maybe there's more to it.

Comments

[Kim]

Please let us know if that is his suggestion. I love good fresh pasta also and, since I will be seriously cutting back on carbs after the 1st, on the rare occaisions I indulge I am going to want the REALLY good stuff.

[Tom]

I'm still waiting on the recipe for the incredible Calamari sauce he makes. If I had a car I would make the road trip back up there just to have it again.

[Tom]

I'm still waiting on the recipe for the incredible Calamari sauce he makes. If I had a car I would make the road trip back up there just to have it again.