Eastside Road, February 7, 2014—
THE THREE P's: Pasta; Peas; Prosciutto. That was dinner last night, the recipe courtesy of our friend Jeff, who was in a previous life a cook at Chez Panisse, and has since gone into quite another career. I like him and I like his recipes, which you can find (and subscribe to) here. This is a simple dish with a vaguely Roman feel to it — probably the cream-and-prosciutto combination makes me think of spaghetti carbonara. There's just enough cream-and-cheese to give the dish a smooth, almost unctuous quality. I thought I tasted quite a bit of nutmeg, but Cook assured me there was none at all — must have been in the prosciutto; don't know where she got it. Green salad afterward, of course, and an apple.
The day before, Wednesday, we had a simple supper of cold sliced pork tenderloin — I see I forgot to tell you about that tenderloin Lindsey cooked the other day: well, you may not believe it, but I don't tell you everything here!
Cheap Pinot grigio
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