Eastside Road, January 14, 2010—
The recipe was in Edible Portland, the current issue; you can see it here. When I saw Parmesan and butter out on the kitchen island I knew I was in for a treat. It didn't hurt that Lindsey made a first course: delicate young cauliflower from the local Love Farms, roasting it and dressing it with a mustard vinaigrette — a combination of flavors I haven't had before; one that completely mystified me. Delicious. And then this wonderful pasta, with the bits of chestnut, the garlic, the Parmesan, the pancetta. What a pleasure! Green salad.Cheap Pinot grigio
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