It's been a little while since I've posted my cooking adventures, so here are a few samples. I now use various rooms around the house for drying pasta. . . this is tomato-herb pappardelle. I like the bigg
er pasta but this could be rolled out a bit. We'll see how it tastes like this.
Here we find my lastest baklava. It never lasts long. I like the combination of apricot, almosd and walnut with just a touch of honey. It's less sweet than the usual stuff but still does the trick--and then some.
here is my lobster/shrimp with wild mushroom pappardelle (from the batch seen above). I made up the recipe using a combination of white sauce and tomato/herb base to match the pasta. The pancetta/sofrito base added a good flavor to the whole thing.
er pasta but this could be rolled out a bit. We'll see how it tastes like this. 
Here we find my lastest baklava. It never lasts long. I like the combination of apricot, almosd and walnut with just a touch of honey. It's less sweet than the usual stuff but still does the trick--and then some.
here is my lobster/shrimp with wild mushroom pappardelle (from the batch seen above). I made up the recipe using a combination of white sauce and tomato/herb base to match the pasta. The pancetta/sofrito base added a good flavor to the whole thing.
No comments:
Post a Comment