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Eking out the last of the black truffle early this week. 


A very wavy risotto, with a few buttons and a few porcini. There was something on the side, but doesn't really matter.

Oh - carciofi alla Romana!

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Working my way through some Indian recipes from a not very good book - an experiment in seeing what works and what doesn't. The night before last I turned my kitchen into a post-hurricane site with a

Ta. I must give this a try.

Thank you thank you. But doesn't everyone look better wearing a bath mat?

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Mrs. P made delicious smoked salmon penne with crispy smoked salmon skin cracklings to start. It went great with an inexpensive Spanish Garnacha.









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On 3/7/2021 at 2:18 PM, Behemoth said:

This was very high impact/low effort: 

To start: 

  • green sicilian olives marinated in warmed olive oil, thyme, preserved lemon, and Aleppo pepper
  • grissini 
  • blistered pimiento de Padrón with fleur de sel 
  • bellota ham 


  • dry aged ribeye salted several hours in advance and then reverse sear method 
  • roquefort 
  • apple/pear chutney (covid edition) 
  • roasted Radicchio Tardivo di Treviso with a little balsamico 


  • dark chocolate

To drink: 12 Volts from Mallorca, plus some Swiss plum eau de vie with dessert. 


Did this one again, this time the wine was a very nice 2014 Castelvecchio Barolo, origin unknown, I think I have owned it since 2016. No bellota ham this time but some good parma ham wound around the grissini. 

Radicchio tardivo may be my favourite vegetable. Definitely in the top five, which for a winter vegetable is really an accomplishment. 

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Tried the third cauliflower pasta recipe from Clifford Wright‘s Cucina Paradiso cookbook. It’s the most time consuming but I found it less compelling than the quicker version. Good to know. 

Yesterday I finally got the perfect pizza dough. From KAF website, but instead of AP flour used 50/50 German 405 (pastry) and 1050 (bread) flour. The dough was still soft but manageable enough that I could slide it off the peel without risk of tearing, hence no parchment, hence maximum oven temp. Perfect perfect perfect.

Today leftover steak sliced with a Vietname-ish dressing, Thai Basil, and thin rice noodles. 

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The recent talk of school cafeteria tacos made me a little nostalgic. And also it's Passover, so (for some reason - never done it before) I'm trying to substitute matzoh for other stuff. Hence, desayuno for dinner,  con matzodah edition.


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7 herbs = borage, chervil, cress, parsley, burnet, sorrel, chives. This being Bavaria, it seems the cress has been replaced by dill. Doesn’t matter, nobody from Hessen in this household. Even more than asparagus, this for me is the true first meal of spring...


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