Last night's supper was squeezed between two at-home movies on a boys' night, and I made great use of the sous vide to bring out an already-prepared (but stored in the freezer!) batch of homemade bolognese sauce. It spent a couple of hours getting sufficiently warmed up again in the immersion circulator, and meanwhile I set to work on a new recipe for focaccia. This one is noted as the 2025 Recipe of the Year on the King Arthur Baking website, and I grabbed my instructions for it from the January 2025 catalog that came a few days ago. At the last minute, I cooked up pappardelle nests and then we served our plates with a good pile of the pasta along with sizable squares of that high-risen tasty focaccia.
"Homemade Bolognese Sauce," from Holly Nilsson of SpendwithPennies.com. [Published 17 January 2023]
"Big and Bubbly Focaccia," from King Arthur Baking. [Published January 2025]
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