Reply #7: Okay, I finished my last recipe tonight and my fit of cooking is over. [View All]

[Sparkly]

I wouldn't have made all these different things if I'd remembered my list and just shopped for ONE.

Anyway, tonight I used the shrooms, shallots and red onion (with some "fresh" Buitoni fettucine substituted for papardelle, and pine nuts substituted for unsalted pistachios, neither of which I could find) in a recipe from "Food and Wine" magazine. I went for it and used all the butter and EVOO the recipe called for, which was just wicked!

The feature in this magazine was about "promiscuous" foods -- so called because they pair with many different wines. I told Stinky I was quite the "Promiscuous Dish" myself in my past, so there. Or maybe it was just watching Jean Harlow in Dinner at Eight last night... Well anyway.

So we started eating this and I kept wondering where the sauce went. I was expecting some bigger flavor, and the mushrooms didn't look like enough compared to the pasta, etc. But after a few bites, it started growing on us -- and it was fantastic!

Stinky said it was his favorite of the three I made, in these three consecutive evenings, evenings which he should not get used to, because my wild hair is now gone and I'm back to putting frozen things from Costco in the oven.

Hey, did somebody reply above? Must be somebody I have on ignore. :evilgrin: