- Proscuitto / Mozzarella roll, fresh pesto
- Pesto and Fusilli
- Mixed grill: ribeye, hot Italian sausage, lemon-garlic shrimp
Sunday Nov 11 - Mixed Grill and Pesto Pasta
No recipes, except proportions of pesto from How to Cook Everything, I think.
Saturday November 3 - Grilled Lamb and two salads
Can't remember much of this day, but took these notes. Raddichio and Fennel came from Gourmet or NYT Chef book. But recipe wasn't great, so not worth checking which source it came from. The proportions on the viniagrette for the fig and mozz salad are sublime - definite long-term keeper recipe.
- Grilled Radicchio and Fennel Salad
- Fig and fresh mozzarella salad - Gourmet Restaurant Issue, 2006; chef David Chang, Momofuku Ssam Bar
- Grilled Lamb leg
Subscribe to:
Posts (Atom)