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Amy
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Post subject: Re: Last night's menu Posted: Sun Feb 27, 2011 7:48 pm |
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Joined: Thu Dec 18, 2008 7:37 pm Posts: 3404 Location: Telluride, CO
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Oh Lordy be...that was rich.
I made agnolotti stuffed with sweet potato puree (amongst other things) in a sage, butter, cream sauce. It was more involved than that, but boy, was it good.
It's the first time I've tried this particular pasta dough recipe, and it was fantastic. It uses duck fat, and the end result melts in your mouth.
Amy
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Jeffrey and Juli
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Post subject: Re: Last night's menu Posted: Sun Feb 27, 2011 10:37 pm |
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Joined: Sat Jan 29, 2011 10:12 am Posts: 12
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Yesterday evening, I tossed together something that turned out great.... a spicy stir-fry with pork, snow peas and chunks of pineapple and a sauce based on pineapple juice and Asian sweet chili sauce. I had expected it to be okay, but this is one of those happy times when you try something out and it exceeds all expectations. Just plain delicious.   The recipe is up on our blog if anyone is interested.
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gardnercook
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Post subject: Re: Last night's menu Posted: Mon Feb 28, 2011 10:28 am |
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Joined: Mon Dec 22, 2008 11:01 am Posts: 1287 Location: Denver
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I made pizza for friends last night using my marinara sauce and freshly made mozerella (our neighborhood Italian deli makes it fresh on Thurs and Sat and it is ready at 4 PM). Using the leftover dough, I tried to create a lemon/sage foccacio that a local (now defunct) restaurant brought to the table when you sat down....it worked. I spread the dough on an oiled half pan, sprinkled EVOO on top, then added thin slices of lemon and chopped fresh rosemary, added some sea salt and a sprinkling of parm and baked it. It was just like I remembered and made a nice appetizer.
_________________ Ilene
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jeanf
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Post subject: Re: Last night's menu Posted: Mon Feb 28, 2011 12:04 pm |
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Joined: Mon Jun 07, 2010 8:41 pm Posts: 1884 Location: Near Toronto, Ontario, Canada
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I made the bean, sausage and pasta soup that Katie posted on her blog a few weeks ago. (this is the second time I've made it in 2 weeks) Just had some for lunch - yum! More on the freezer thread.
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TheFuzzy
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Post subject: Re: Last night's menu Posted: Mon Feb 28, 2011 8:21 pm |
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Joined: Thu Dec 18, 2008 1:03 am Posts: 5280 Location: Portland, OR
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Amy,
Duck fat in the pasta dough?
_________________ The Fuzzy Chef Serious Chef iz Serious!
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Amy
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Post subject: Re: Last night's menu Posted: Mon Feb 28, 2011 8:25 pm |
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Joined: Thu Dec 18, 2008 7:37 pm Posts: 3404 Location: Telluride, CO
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Yes indeed, and it was unbelievably fantastic...totally melted in your mouth. Three ingredients: flour, duck fat and boiling water.
Yum.
Amy
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Darcie
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Post subject: Re: Last night's menu Posted: Mon Feb 28, 2011 8:50 pm |
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Joined: Thu Dec 18, 2008 7:18 pm Posts: 1244
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We had London broil, quinoa with gremolata, and a salad. DH will have leftover meat as a breakfast "steak."
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TheFuzzy
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Post subject: Re: Last night's menu Posted: Mon Feb 28, 2011 10:10 pm |
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Joined: Thu Dec 18, 2008 1:03 am Posts: 5280 Location: Portland, OR
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Amy,
Good lord. Sounds decadent.
Also appropriate for agnolotti. Or should it be "anginalotti"?
_________________ The Fuzzy Chef Serious Chef iz Serious!
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BeckyH
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Post subject: Re: Last night's menu Posted: Tue Mar 01, 2011 8:03 pm |
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Joined: Tue Feb 03, 2009 5:03 pm Posts: 1149
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Nice spicy turkey meatloaf and rosti potatoes. (I think that's redundant). Mixed veg from the freezer. A nice, easy meal.
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JesBelle
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Post subject: Re: Last night's menu Posted: Tue Mar 01, 2011 8:05 pm |
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Joined: Fri Jan 16, 2009 7:50 pm Posts: 2062
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Balsamic-glazed salmon, butter-roasted potatoes, and salad with creamy peppercorn dressing. I only wish I'd had a nice Under the Kilt Wee Heavy Ale to go with it.
Or a Duchess do Bourgogne. It's so good with salty potatoes.
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