HAPPY GROUNDHOG DAY! He saw his shadow, I am told, which means that we’re gettin’ 6 more weeks o’ winter! It’s supposed to snow tonight and Saturday. You know what I say to that? BITCHIN’.
Now, unfortunately last week, in my pre-America and now post-England craziness I didn’t declare a challenge, because I figured that I couldn’t give it the appropriate amount of gusto. Well, I’m back, I’m bold, and maybe even beautiful, and it’s time to rock out my second culinary experiment.
So here are three suggestions, but you all probably have better ones! Let me know, s’il vous plait!
1. Terrine of Chicken with Dill Pesto Sauce
2. Ricotta-Taleggio Ravioli with Wild Mushroom Sauce (Chef Anne Burrell’s recipe; I’d need to get a pasta roller!)
3. Chicken Tikka Masala (faux-Indian, but oh I love it so!)
What do you think? I’m sure your suggestions are better than mine! Perhaps I should tackle a dessert?
Are you cooking this for just you, or for your parents too? Cause that makes a big difference.
The Ravioli looks great, but pasta rollers are expensive (get the one for your mixer if that wins).
For dessert, have you ever made Tiramisu? I have no idea what’s even involved in that.
I realized I didn’t actually put in a vote. If it were me I would want the Chicken Tikka Masala. So maybe you can save that for when I’m actually there 😀
Chicken Tikka Masala!!! You know why!!! Merci bien!
You have your nerve asking a question like this on my birthday (which is why I ignored you yesterday). And why do you need a pasta machine to make ravioli? Do you not know how to wield a rolling pin? Which means that ravioli is my choice, but you’ll have tough time finding sheep’s milk ricotta.
Happy birthday, Ed!
And yes, I can wield a rolling pin with the best of them. 😛 It’s more of an excuse to buy the pasta roller attachment for my mixer… ;D
I was trying for playful but the tone crashed terribly. Thanks for not screaming at me.
The ravioli sounds really good…make alot of food! We shall be homebound for a few days!
We are the fortunate receiver’s of Brian’s culinary skills
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