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Funny about the cookbook.  I much prefer the Babbo book - gave Simple Italian Food away.

Well, if you ever feel like giving the Babbo cookbook away.... :lol:

One of these days I'll get around to ordering a used copy from Amazon.

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Speaking of the Babbo Cookbook.

Last night I used my Asparagus from the Arlington Market to make a "Shaved Asparagus and Parmeggiano Salad" from the Chez Panisse Cafe Cookbook and Asparagus and Ricotta Ravioli from the Babbo Cookbook.

asparagussalad5uz.jpg

asparaguspasta3cg.jpg

Well, if you ever feel like giving the Babbo cookbook away.... :lol:

One of these days I'll get around to ordering a used copy from Amazon.

Do it. I've not made a single bad recipe from this book yet. Although I have stuck mostly to the Pastas. The Babbo website linked above does have a lot of recipes in the archives.

Edited by mktye

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Both look nice bilrus.

What's the dressing on that salad?

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Joe - The dressing is shallots, olive oil, lemon juice, champgne vinegar, salt and pepper

Al - The asparagus is raw, so it does hold up some. I don't own a mandloine as the recipe suggests. (I got really nice one for xmas a few years back and sliced my finger pretty good taking it out of the box. It went back to Williams Somoma - after I cleaned the blade.) I tried using a carrot peeler, but it wasn't sharp enough. So I ended up just using my knife (and medicore knife skills) to do a real fine julienne.

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Goat cheese and scallion ravioli with black olive butter. This was from M. Batali's new book-- I just decided to make it a tomato dough instead. I have to figure out how to take better pictures with this new camera, though.

goatpasta8um.jpg

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Goat cheese and scallion ravioli with black olive butter. This was from M. Batali's new book-- I just decided to make it a tomato dough instead.  I have to figure out how to take better pictures with this new camera, though.

That looks really good. What did you add to the dough to make it a tomato dough?

As for the pictures, have you seen the Photobug thread on eG? They've got some pretty good tips.

Tonight's dinner for me was a Salumi platter with fixin's from the Italian Store in Arlington - Sopressata, Mortadela, Prosciutto di Parma, Buffalo Mozzarella, some toasted bread and some assorted olives with my new revalation - pickled garlic cloves.

salumi2uk.jpg

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Tonight's dinner for me was a Salumi platter with fixin's from the Italian Store in Arlington - Sopressata, Mortadela, Prosciutto di Parma, Buffalo Mozzarella, some toasted bread and some assorted olives with my new revalation - pickled garlic cloves. 

Be careful with that revalation...I discovered it a few years ago. The day after indulging myself in a meal just like yours I was informed by a student that "I smelled funny" :lol:

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Goat cheese and scallion ravioli with black olive butter.  This was from M. Batali's new book-- I just decided to make it a tomato dough instead. I have to figure out how to take better pictures with this new camera, though.

goatpasta8um.jpg

That's a stunning dish. I gotta start working on my pasta skills.

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Last night's dinner has inspired the beginning of an ode, "Ode to Stir Fry". Expect more bad poetry soon.

Tired? Don't feel like cooking? Looking for an easy clean-up? The humble stirfry has the answers to all these questions.

Put rice and water in rice cooker, plug in.

Chop up some veggies (last night was bamboo shoots, carrots, and onion)

Slice up some meat (last night was chicken)

Wait until rice cooker is done.

Heat oil in wok, toast some chili paste.

Add meat. Add veggies. Add some chix stock.

Cook through. Take off heat. Sprinkle with basil. Time to cook = 10 minutes total.

Easy as you please. Limited number of dirty things makes my dishwasher very happy.

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That looks really good.  What did you add to the dough to make it a tomato dough? 

Tomato paste. For each cup of flour you need roughly a tablespoon. Just mix it in with your eggs.

(Careful if you use that paste that comes out of a tube like I did- it has a fair amount of olive oil mixed in. I already use olive oil in my dough so this extra oil resulted in a dough with a hard to work with texture that had me cursing up a storm.)

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Tomato paste.  For each cup of flour you need roughly a tablespoon.  Just mix it in with your eggs.

(Careful if you use that paste that comes out of a tube like I did- it has a fair amount of olive oil mixed in.  I already use olive oil in my dough so this extra oil resulted in a dough with a hard to work with texture that had me cursing up a storm.)

It's also very salty, so it is important to monitor theseasoning of your filling and/or sauce.

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Roasted lamb, rice, and leftover veggies.

Dessert (which was before dinner, hee hee): A Vietnamese dessert from Eden Center - cubes of steamed rice jelly/dough with pandan flavoring, palm sugar and coconut cream. Oh yeah...

Must plan my carbing-up meal. Hmm. Pasta or mein, pasta or mein. Hmm.

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Chive spaetzle and chicken and mushrooms braised in riesling. I love spaetzle, and it's about the quickest most foolproof thing to make.

riesling9ps.jpg

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Steak - pan fried, served with a side of white rice.

Mix the pan juices with the rice and gobble up like there's no tomorrow.

Ahhhh.

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chive spaetzle - looks and sounds delicious!

Chive spaetzle and chicken and mushrooms braised in riesling.  I love spaetzle, and it's about the quickest most foolproof thing to make.

riesling9ps.jpg

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Last night-- an enormous pile of spaghetti with Rao's marinara and about 8 lbs of Reggiano grated over it. For shits and giggles I added a quart of Cholula hot sauce.

It was one of those days. :lol:

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Korean kal bi on the bone. Different than the boneless ones - I think I'll stick with the boneless next time.

Tonight - carbing up for the competition tomorrow. More kal bi and rice. Lots of rice. We will be a rice rocket dragon boat tomorrow at Thompson's Boat House!

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Clean out the fridge night.

Cheese remnants, prosciutto that was a day too old, leftover pita from the picnic, some really crappy rose that I got at Paul's.

Shared a pear with Peanut. :lol:

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we had a snacky, cheese-dominated dinner w/ some friends and some wine incl a great Los Vascos Reserve Cabernet that I picked up at CW a few months back for $11 a bottle - drinks like a wine 3 or 4 times the price!

Cheeses: Belle Etoile, Shropshire Blue, Manchego, Montenebro and Forsterkase (an amazingly pungent, earthy, buttery cheese wrapped in spruce bark that some friends brouight down from Murrays cheese in NYC - I must ask Jill at the Cheestique tasting if she has ever had it in stock)

Wasabi peas from Whole Foods

Fancy Terra chips of some kind

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At the Arlington market this weekend I succumbed and bought some early tomatoes from Toigo after tasting a bite of the samples they had sitting out and I picked up some bacon from one of the other stands. You can see where this is leading.

But a few days ago jenrus watched the movie Spanglish - not my idea of a great movie, but whatever. In the movie Adam Sandler plays a top-level chef and was trained before filming by Thomas Keller. One of the extras on the DVD is Keller making his ideal sandwich. basically a BLT on good toasted bread with a yolky fried egg and melted Monterey Jack cheese. With that inspiration I gave it a shot.

No pictures, because it didn't look very pretty on the plate. But it was mighty tasty. The tomatoes were very nice for this time of year (can't wait for the summer to unfold) and the yolk from the egg gave the sandwich the extra bit of richness you probably didn't know that a BLT needed.

Edited by bilrus

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At the Arlington market this weekend I succumbed and bought some early tomatoes from Toigo after tasting a bite of the samples they had sitting out and I picked up some bacon from one of the other stands. You can see where this is leading.

But a few days ago jenrus watched the movie Spanglish - not my idea of a great movie, but whatever. In the movie Adam Sandler plays a top-level chef and was trained before filming by Thomas Keller. One of the extras on the DVD is Keller making his ideal sandwich. basically a BLT on good toasted bread with a yolky fried egg and melted Monterey Jack cheese. With that inspiration I gave it a shot.

No pictures, because it didn't look very pretty on the plate. But it was mighty tasty. The tomatoes were very nice for this time of year (can't wait for the summer to unfold) and the yolk from the egg gave the sandwich the extra bit of richness you probably didn't know that a BLT needed.

I've made something similar during the summer using the smoked mozzerella from the Blue Ridge Dairy. It's a pretty wonderful Sunday morning brunch item with bread fresh from the market. Takoma Bakery has a dill cottage cheese bread that's great and I've had great luck with Atwater's various breads.

Jennifer

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