Crimini Mushroom Veal Soup, Cr�me Fra�che
We picked up crimini mushrooms and Ronnybrook cr�me fra�che from the Greenmarket earlier in the morning. Don conveniently had a supply of the most lusty veal stock in the fridge. The result? A soup was so rich, so thick, that it could easily passed for a mushroom & veal sauce. He left the soup on the chunky side, opting not to strain - I enjoy it this way, more texture, bits of mushroom in every spoonful. Pour over a warm bowl of pasta and voila, you have a meal in itself! I found myself licking the bowl after a second helping and a bit more cr�me fra�che than my doctor would recommend, hankering for a baguette to soak it up.
The day before, I said, "lets eat pasta."
Don said, "we'll make pasta."
It's kind of like magic :)
Flour + Tello's yolks + Ronnybrook heavy cream
Busy at work. I could watch them make pasta forever...
...cutting the pasta...
Chairs serve more than one use!
Greenmarket lamb - braised with tomatoes, garlic, and shallots.
Parpadelle, Lamb Ragu, Parmesan
I've had plenty of bad pasta, lots of decent pasta, but oh man, this was only the second time in my life when I've tasted fresh pasta...I think it's perfectly fair to say I never want to turn back again. The hearty lamb ragu was insane - melting into the bowls of parpadelle, slippery and tender on your mouth. There was practically no need to chew the lamb as it simply teased for a second before falling apart, with tangles of garlic and shallots. If it were possible to hug food, this would be a dish I want to hug, for it oozes warmth and comfort like no other. Generous gratings of aged parmesan, fresh basil and a silver fork was all we needed to bring the dish full circle. A few glasses of wine didn't hurt.
Warm Dark Chocolate Brownies, Cr�me Fra�che
Manhattans
If I could eat like this every night, I just might never want to dine out again :)
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