Carrie: This was very tasty - it had some real Indian flavor! Advice for next time: skip roasting the eggplant. It was a pain and didn't cook it enough, so we wound up slicing it an putting it under the broiler
Sunday:
Orrechiette with Cherry Tomatoes and Dandelion Greens
Salad
Carrie: This was a recipe inspired by Lidia's Italy. She used a different green that was not in stock at our market, so we substituted. Wow, the dandelion greens were a nice surprise! They had a great peppery sharpness to them.
Vegetarian Baked Beans - from various recipes here and here
Carrie: Well, the beans were a lot of work for less-than-great results, partly because I miss-read the recipe. The potato salad was a nice change from the overly-dressed American variety.
Tuesday:
Roasted Red Pepper & Tomato Soup
French Bread
Camembert
Carrie: A last-minute decision to go with an old stand-by. The soup is a great from-a-box brand called Pacific. Soup, bread, and soft cheese... mmmm - it's always good!
Carrie: This turned out quite well! The mushrooms were fabulous! I cut this recipe in half (1 lb. of mushrooms instead of 2) mainly because these types of wild mushrooms are expensive. But we did find a nice "chef's mix" of all sorts of mushrooms, and that worked out well. The full-flavored mushrooms was a nice accompaniment to the more mild-flavored risotto.
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