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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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Congee

 

flounder from Blue Moon Fish, chicken from Flying Pigs

 

Sliced flounder, marinated in a 1:1:1 mixture of rice wine, soy sauce and sesame oil, then combined with leftover roast chicken in congee made from 10 cups of Chinese chicken stock to 1 cup rice, sliced ginger and salt.

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Paul pan seared some pork steaks from Thundering Hooves and made a lovely mustard pan sauce for it. I made a gratin with some leftover RG Runner Cannelini beans. Served with a 2007 Estancia Pinot Noir.

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Strozzopretri with roasted tomatoes, Very easy, satisfying and delicious. Salad

 

Sandra, Sounds great...except the recipe seems to have omitted whichever meat is called for. Where's the meat??

 

 

 

No meat. Who needs meat? :lol: Especially when you've got homemade pasta and roasted tomatoes.

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Strozzopretri with roasted tomatoes, the recipe in the NY Times today.

 

I should have noted that the tomatoes take much less time to roast than the recipe states. Also, I tried making the pasta by rolling the dough around a skewer, but it didn't slide off properly, so I altered the method. I cut out rectangles of the rolled-out dough, 1" x 2" or 3", and rolled them up free form, then twisted the rolls so they wouldn't open when cooking. This method worked perfectly. Strozzopreti are the easiest pasta to make, since the dough does not need to be rolled out as thin as it does for, say, fettucine. It still needs to be rolled out very thin, because it expands in the water. I hadn't made pasta by hand in many years. This was fun and I'm looking forward to making it again. Ranitidine asked that I add some black olives to the sauce next time.

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Pan-grilled grass-fed Delmonico steak

Golden chard sautéed in duck fat

Parsnip "oven fries" with balsamic vinegar and rosemary (recipe from Jack Bishop, Vegetables Every Day; a real keeper!)

Salad, sherry vinaigrette

 

Arbois Poulsard 2006 Vieille Vignes (red Jura)

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Due to my lingering cold and the lousy weather, we're eating a lot of soup. Last night, I made meatless borscht, and tonight, N is putting our new Crock-Pot through its paces with Bob's Red Mill Vegi-Soup mix (plus added leeks, potato, and onion).

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