The next morning...

[lsanderson]

I cooked and then forgot to put the broad beans out. The Marco Polo peppers wuz well liked. Never did use the Parmesan cheese.

The lemon pasta: Chopped lemon grass, lemon zest, semolina, egg, and lemon thyme looked incredible and tasted fine. The thyme leaves flecked the pasta. ( I added them in at the end so they'd stay whole.) I had lollardfish cut it into fettuccine. I served it with a cream sauce with fennel, onions, garlic, mussels, bay scallops, lemon thyme and butter.

We sampled wild mushroom while I wuz cooking and working on the pasta.

lollardfish and buttonlass brought a seafood lasagna made with squid ink pasta. There's still a piece left in the fridge for me this morning. We sauted the chantrelles with it.

The second pasta was a red pepper pasta, and I used the KA extruder. It's texture was off, but the taste was great. We had to pull it apart, because the strings stuck together after extrusion. I served it with sauteed shrimp with roma tomatoes, onion, garlic, tarragon, parsley, and a splash of red wine.

Cheese, crackers, bread, fruit, including fresh figs.

We skipped dessert. Now, what am I gonna do with that pint o' raspberries?

Comments

[yarram.livejournal.com]

Feed the raspberries to me? *looks hopeful* ;-)

The squid ink pasta sounds Really Interesting. Will have to make a note to try that sometime.

You...

[lsanderson.livejournal.com]

Would hafta get yer butt over here. I don't think I can lob them to where you live... ;-)

[kightp.livejournal.com]

Raspberries, just as they are or with a little cream, make a perfectly lovely breakfast...

[lollardfish.livejournal.com]

Some keys with squid ink:

1 - the ink is water soluble so cleaning up is easy, unless you are too slow. Once it dries, it's not really so soluble.

2 - the pasta will be wetter after you let it sit (post-kneading, pre-rolling) for an hour or so. I try to make the ball really dry before I put it aside to sit, and have to work a lot of flour into it as I'm doing the rolling.

It's my favorite flavoring.

[minnehaha.livejournal.com]

Ah, what a lovely meal that was.

Thank you so much!

K.

oops

[rvrjoe775.livejournal.com]

D'oh, I completely forgot about your pasta night - I was hoping to join you for that, although I probably would have had to beg to cover some other course, like the dessert no one apparently had room for anyway! Ah well, I'll mark it down as temptation avoided for sake of my diet.

[minnehaha.livejournal.com]

Fine, fine dinner. Thanks for having us.

B

Re: oops

[minnehaha.livejournal.com]

We certainly needed help eating all the food.

B

Squid Ink

[minnehaha.livejournal.com]

It's also a suprisingly light flavoring for something so dark in color.

B

[buttonlass.livejournal.com]

It was a fabulous time. Thank you for thinking of it.:)

Pictures?

[bkremser.livejournal.com]

Did anyone take pictures?

Re: Pictures?

[lsanderson.livejournal.com]

No, no pictures this time.