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Tonight is about using what's in the fridge. I made large raviolis stuffed with ricotta, sautéed leeks, mushrooms, egg, Parmesan and Comte cheese. The sauce is from last night- leftover from braised rabbit and embellished with red and yellow grape tomatoes and fresh basil.One great reason to roast two chickens instead of one; leftovers!Night two: homemade rigatoni with cut up roast chicken, sautéed chicken liver, leeks, mushrooms, peas and crisp bacon. Sauce; giblet gravy, cream, stock and Parmesan. Too good!
Up to something good!Hmmm... Not sure which to cook tonight. Bigoil (chubby spaghetti) or rigatoni.

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July 7, 2009 • Comments (14)
Ode to a perfect homemade bagel.

Although a rose by any other name might still be a rose, a homemade bagel is an entity all its own. Truly different than the rope-like dough used in commercial bagel joints, these specimens which are driven completely by hand, have an ethereal yet chewy interior with an outer crispness that justifiably sings its own praises. It’s so interesting to me how I’m never “over it.” Never. Each time I see a gorgeous batch of bagels cooling on wire racks I’m lured by… continue reading
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