I started my offering to make this ricotta spread for the semolina baguette we picked up this afternoon at Tarry Market. I intended to make it with lemon and honey but we had no lemon. Jen suggested using grapefruit which I thought was a crazy idea but I did it anyway and it was fantastic. All we used was ricotta, honey, grapefruit juice, salt, pepper, and fresh rosemary (another of Jen's ideas). The result was far better than I would have imagined. In fact I look forward to trying this again soon.
We've been watching a lot of Oz & James's Big Wine Adventure the past few nights and this has caused me to crave wine more than normal. Since we'd enjoyed a Côtes du Rhône from M. Chapoutier (featured in an episode of Oz & James) for the first iteration of our rabbit, I opted to serve up this bastardized Côtes du Rhône -- Goats Do Roam -- for the bastardized rabbit dish we were preparing to make this evening.
I had planned on turning the leftover braised rabbit into a pasta ragout much to Jen's dismay. While at the market Jen suggested using fresh pasta but instead of buying some I decided it would be more fun (and more of a mess) to make it ourselves. Jen helped me roll out these great sheets of pasta and I cut it into pappardelle, then added it to the remaining deboned rabbit stew and adding a little olive oil, butter, and Parmigiano-Reggiano.
The good thing about ragout is that it is always far better than Jen is expecting because normally she dreads it for days beforehand.
For dessert I took some of Jen's chocolate chip cookies and turned them into little ice cream sandwich cookies with some vanilla ice cream.
It's hard to beat ice cream cookie sandwiches on a cold night with Oz & James's Big Wine Adventure playing in the background. Our only sadness in life is knowing that there is a very finite number of episodes before it is over.
Don't complain to us about your trials. We have real problems.
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