The Coppper Skillet

[CaliforniaPeggy]

[magicarpet]

1. What's cooking?

Macaroni and cheese with big chunks of lobster, and double garlic garlic bread.

[CaliforniaPeggy]

2. Good guess, my dear magicarpet!

Spaghetti in Wine Sauce.

Not too complicated but it has to cook a fair amount of time on the stove, and then more time spent in the oven. It's yummy and makes enough for three dinners for me and my husband!

I like the sound of your menu too.

[Callalily]

3. Cool photo!

And the recipe is . . . ?

[CaliforniaPeggy]

6. Thank you, my dear Callalily!

Glad you like it. I'll dig the recipe out and post it in this thread, later on.

[CaliforniaPeggy]

9. Here's the recipe!

Spaghetti in Wine Sauce

1 chopped onion

1 pound ground sirloin

3-8 ounce cans tomato sauce

1 cup Pinot Noir (or Burgundy or Bordeaux)

1/4 teaspoon rosemary

1/4 teaspoon marjoram

1/4 teaspoon basil

Garlic powder as desired (I use it generously)

1/4 teaspoon pepper
***********************************************
Brown the meat briefly in a skillet that will fit in your oven. Add the above ingredients. Cover and simmer for one hour.

While it's cooking, boil 1/4 pound spaghettini (or your favorite pasta) that's broken in half, till done. Drain and set aside.

Grate 2 cups cheddar. (I cheat and buy the already grated cheddar from the supermarket!)

Add the spaghetti to the sauce, plus half of the grated cheddar. Mix well. Cover the sauce with the rest of the cheddar.

Preheat the oven to 325 F. Cover the spaghetti and cook for 45 minutes. Uncover and cook for 30 more minutes.

#

[Callalily]

10. Sounds delicious!

I'll even sacrifice a cup of Pinot Noir to make this recipe!

[handmade34]

4. I like...

and it looks like mac&cheese inside

[CaliforniaPeggy]

7. Thanks so much, my dear handmade34!

It looks like mac&cheese because the top layer is shredded cheddar. There are other ingredients hidden inside.

[flamin lib]

5. Very nice. It's enough to make me hungry for pasta and sauce!

I like the close low angle too. It accentuates the patina of the copper nicely.

[CaliforniaPeggy]

8. Thanks so much, my dear flamin lib!

It is quite a yummy dinner.

The angle was a deliberate choice. I wanted to get away from the standard shoot from above mode. It's an old skillet; more than 30 years old, I think, and I wanted to show that.