This rich pasta casserole from Sardi’s didn’t really turn out all that well. It kind of just tasted like dirty mushrooms in the end. Moving on!
One thing this dish taught me is that I really need a pasta roller! Despite my best efforts my cannelloni noodles came out a little thicker than I would have licked. Still, home made pasta is always nice. This rich dish consisting of a chicken and spinach filling topped with an oozing cheddar and meat bechamel sauce was a delicious and decadent. Definitely one for the books.
Cold asparagus served in a delightful vinaigrette of minced pickles, pimientos, and capers. A nice little appetizer from Sardi’s.
Calling this a cake is a somewhat generous term. It’s really just an excuse to eat an obscene amount of whipped cream with strawberries and chocolate, held together by three layers of merengue. It is delicious though. Nothing strange or exotic about these flavour pairings, just a classic winner. Would I do it again? Why not. The only hiccup I had was that my merengue took longer to set than the recipe allotted for. Strange, because normally my oven runs hotter than the Prices. The result was that the merengue didn’t come cleanly off the wax paper and I ended up with three mangled layers for the cake.
This is one of these dishes that seems so simple you aren’t sure if it really needs/deserves a recipe. However, the answer is yes, yes, YES! An amazing dish that both me and my girlfriend became addicted to as a breakfast dish for a few weeks. The trick of peeling the skin off the asparagus was completely new to me and really reinvents the taste and feel of the vegetable. The combination of parmesan, egg yolk, and asparagus is just to die for. Really good. The brown butter poured over is just cherry on top to this easy, amazing dish.
Neither me nor my girlfriend are big shrimp eaters and the sauce was incredibly boozy. So a bit of a fail. But I could see the direction this dish was going in and with a little less wine in the sauce it could be a very nice appetizer…for somebody else.
I decided to do a little prep the other day and have a little spaghetti and meat sauce as well! This is a very basic meat sauce with a 1-4 ratio of veal to beef, no pork. It’s not quite as nuanced as the tomato sauce recipe but it is still quite serviceable on its own. I haven’t had a chance to use it as a base for a recipe yet but I froze a bunch in preparation.