HappyLab

Ah, one of my favorites. I see some bright orange poking through the top layer of grated cheese there. Do you top it with the egg yolk rather than using it to sauce the noodles? I've seen it done that way before, but usually prefer to have the creaminess throughout so I mix it through off the heat. ← I used a Batali recipe, which called for separating the egg. The white got mixed into the pasta with the rest of the sauce (copious amounts of cheese, guanciale, and a bit of pasta cooking water), and I topped the pasta nest with the yolk. I liked this method-- the sauce was still creamy throughout, and yolk on the top gave the dish some color for a nice presenation.

Thanks, Chris. I had never made Carbonara before, and I was very pleased with how it turned out. I used guanciale.

Some dinners from the past week: Spaghetti Carbonara: Adobo Spare Ribs over polenta: Spaghetti All'amatriciana:

Earlier this week, I made Stracatto (Italian pot roast) from Molly Stevens's All About Braising and served it over polenta : The other night, I cooked peanut curry chicken:

I recently purchased Molly Stevens' All About Braising, and I have already put it to great use. Several of the pages are already well stained. Braising is just the perfect way to prepare a hearty winter dish.

I made a very global meal last night. Seared Pork Chops with Kimchi. Mashed potatoes and braised fennel with thyme and olives on the side:

A week's worth of dinners: Braised monkfish with fennel, cherry tomatoes and basil. Spinosi porcini mushroom linguini with pancetta and crimini mushrooms on the side: Bastardized Pork Vindaloo: Kung Pao Chicken: Braised Scallops with Vietnamese Caramel Sauce:

Thanks, Kim! This was actually the first time I've seared scallops (usually, I stir-fry), and I must say they turned out perfectly. I heated about a tablespoon of oil over medium-high heat in a small cast iron skillet. Then I took large "dry" sea scallops, patted them dry with paper towels, seasoned with s & p, and seared for about 3 minutes per side. They came out wonderfully crunchy on the outside and just barely cooked on the inside. By the way, I'm definitely adding those scalloped tomatoes to my list of things to cook soon. Can't wait 'til you post the recipe (hint, hint).

I made the braised monkfish with fennel, cherry tomatoes, and basil tonight. I usually don't like fennel because I feel it tends to overpower a dish (and I don't care for it's licorice flavor), but this dish was terrific. Braising the fennel subdued it just enough so that it complemented the other ingredients in the sauce. Yet another fabulous recipe from this book.

Tonight: Seared scallops with sauteed spinach and roasted parsnips from David Pasternack's Young Man & the Sea:

I've been on a red meat binge this week: Saturday: Filet, sauteed shiitakes, baked potato, broccoli: Monday and Tuesday: Braised lamb shank over polenta:

Glad to hear that the 2006 Pepiere is as good as always. I can't wait to go out and purchase some. Thanks for the report; I'll have to try the others, as well.

Its the cheap one. (I know that designations are used by retailers/wholesalers but I can't find them on the label.) Best, Jim ← Thanks!

As always, thanks for the great tasting notes, Jim. What is the designation of the Tissot Chardonnay? Based on your review, I added it to my wishlist, but an internet search comes up with several designations, all at similar price points.

Thanks, Bruce! I used pre-cooked chorizo from D'artagnan. While tasty, I found the chorizo much fattier than that from D'espana, a wonderful Spanish food shop in NYC that makes my preferred brand of chorizo. Looking at your pic, I may just have to pick up Seasons of My Heart today-- everything looks amazing!

Scallops with chorizo Chickpeas with arugula, sherry and cumin 2006 Les Vins de Vienne Côtes du Rhône Les Laurelles

David, your rack of pork is absolutely beautiful! My mouth is watering.

Tonight's dinner was chicken in a sherry, shallot, and dijon mustard pan sauce. Roasted parsnips and steamed broccoli on the side:

Thanks Ce'nedra! I used Hang's Spba Noodles, which I picked up from Whole Foods. Not sure exactly what kind you would call them, but the only ingredients are wheat flour, salt, and water. As for a recipe-- I'll get it to you later this week, but can you please PM me a reminder? And btw, your porn and crawn fritters look delectable!

Chengdu Braised Pork with Daikon Radish, adapted from Molly Stevens's All About Braising. Didn't have time to go to Chinatown for Sichuan peppercorns, so substituted with boatloads of hot sesame oil: Had it with a 2005 Weingut Johann Peter Reinert Kanzemer Sonnenberg Riesling Spätlese Feinherb (a very delicious mouthful!).

Kathryn, Thanks for the wonderful report and delicious photos! I had wanted to attend this event, but was out of town for the weekend. I will be sure to buy a ticket next time CENYC has a similar event-- sounds like a great time.

Leaving for Tennessee today to visit my girlfriend, so last night I had to finish up some leftovers in the fridge last night. My dinner ended up being the most monochromatic and boring meal ever, but it was good: Roasted Flying Pigs Farm Chicken Roasted Cauliflower Roasted Potatoes Yup, that's right: the white foods that were crispy on the outside; all on one plate

Jaimie, I, too, have a tiny studio apartment with limited kitchen space (although, I do have an oven), and I love to have cooking marathons. My friends and girlfriend think I'm crazy when they see so much food crammed into my fridge and freezer-- keep in mind I live alone. They don't understand that like you, I So keep cooking! I'm sure you'll find people who will be more than happy to take those delicious-sounding meals off of your hands!

Sounds good in principle, but I just don't see how this will happen. Good luck to Mr. Newman, but I don't see how the business plan will work given the fierce competition prevalent in the wine industry.

Lamb and Barley Stew: Mixed greens, gorgonzola piccante, and EVOO Balsamic Day-old Pugliese from Sullivan St. Bread 2006 Domaine de Fenouillet Vin de Pays de Vaucluse The stew tasted much better than it looks. The lamb was from 3 Corner Field Farm in NY-- delicious!