Monday, November 8, 2010
Tonight we dined on Giuliano Hazan's tomato and olive pasta (cooked with garlic and parsley) from his magnificant 30 Minute Pasta. I think I am getting addicted to tomato pasta made with fresh tomatoes, it is so wonderfully fresh and light. And tasty.
If you have not bought this book, you should - regardless of what other books you own.
We're having some baked eggplant as a followup (slice it, lightly oil bottom of pan, place slices down, oil the top, salt generously, cook at 200 degrees for about 45 minutes or 55 from a cold oven).
Saturday, November 6, 2010
We had a lovely dinner tonight drawing from Giuliano Hazan's various books. First course was basil and fresh tomato pasta, which was delicious, and second was a beautiful rack of lamb with rosemary and parmesan and bread crumb crust, served with a roast beet salad.
With a mango to follow for desert.
The only thing I would do differently is cook the lamb a little shorter as it was quite well done.
It was all superb though. Really really good. And simple.