SobaAddict70

That's your opinion, and in any event, not germane as far as my reply is concerned. I believe this was the original question... I was answering what I do. I don't really care about your perspective, but hey, whatever floats your boat.

Eataly had fresh porcini mushrooms at $45/lb a couple of days ago.

Olive oil. You'd be surprised. 1-2 tablespoons stirred in just before service will lend a touch of magic. Try it with some green beans, broccoli or spinach.

Thanks mm. Prosciutto di Parma, with roasted figs and ricotta salata. The figs were soaked in a little port, then roasted in a 350 F oven with olive oil, sea salt and black pepper. Penne with sweet peppers, anchovy and olives. Fried tomatoes with garlic, parsley and pipelchuma. Arctic char, North African herb sauce

Picked up late Saturday: herbs, potatoes, onion, heirloom tomatoes and escarole.

1 lb. Prince Edward Island mussels steamed in 1/4 cup sauvignon blanc, with 1 tablespoon chopped shallots Shelled mussels being cooked in olive oil with shallots and sweet peppers Some leftover shishito peppers that I had to use; these were seared in a hot pan along with some olive oil Mussels with shishito and sweet peppers Sur Le Fil 2012 Sauvignon Blanc, Lake County, California Fried potatoes with mixed olives and sriracha Cavatelli con cavolfiore e pomodorini ("cavatelli with cauliflower and cherry tomato")

A proper smörgåsbord, preferably served as it would be in Sweden.

I was going to ask much the same thing, but JoNorvelle beat me to it.

I usually just caramelize them and use the lemon slices in whatever it is I'm making. Or, I'll slice a lemon and infuse it into flavored oil (i.e., oil infused with garlic and anchovy). Very tasty when combined with green beans, for example.

I thought, apart from the food scenes (which were very good indeed, except for the modernist garbage), that it was a dish of pablum best reserved for invalids.

Sea scallops, with capers, brown butter and lemon Seedless grapes for dessert

Greek yogurt, caramelized banana jam You can get the jam from: http://josephinesfeast.com

That post has sorta-kinda the right idea, even though that's not how a bolognese sauce is traditionally made. Usually has pork in it (i.e., mortadella, prosciutto), in addition to the ground meat (which is typically ground pork or a combination of ground pork/beef).

Another point of view that is applicable in this discussion: http://www.bonappetit.com/test-kitchen/inside-our-kitchen/article/what-does-a-recipe-editor-do I concur with Porthos: there are people, of various ranks of expertise, who may find it confusing if they encounter an ingredient listed in the methodology that wasn't mentioned earlier in the ingredient list. Count me amongst them. Organization is your best friend; that's why the concept of mise en place is so important. A well-written recipe will list the order that ingredients are used, repeat it in the methodology and when it comes to execution, it will be reflected in your mise en place. Form follows function....one little thing out of place has the potential to throw things into disarray, even if it's as trivial as a surprise ingredient.

And really, the tomato-butter-onion sauce is only one out of a whole bunch of other sauces, even in Marcella's books. As much as I like that sauce, I don't make it very often. The way people tell it on boards like eG and CH, there's only a limited number of pasta sauces and that's just not true at all.