Louisville Restaurants Forum

Carla G wrote:Robin, it looks as if you've been doing quite a bit of meat free cooking. (And it all looks so yummy!) how is it agreeing with you body wise, or is it?

Carla, I feel great and find it easier to stay on the sunny side of "portly," not an easy task for a food writer unless you've got fierce will power.

Happy to hear it. And again, thanks for all the meat free ideas. I have no culinary imagination and these posts from the formulites save me from a diet of salads and baked potatoes.

Ken B wrote:http://tinyurl.com/d2e5uk9

Oh wow- Yum! I have the lamb bacon in the freezer just waiting for a use and the Rustichella Orrechiette in the pantry- we'll be making this one soon.

Thanks, Ken!

PS- Brian drove over last week and bought 2 more Smoking Goose salami- his all-time favorite. And a whole bunch of your wine suggestions.

Deb

Deb Hall wrote:PS- Brian drove over last week and bought 2 more Smoking Goose salami- his all-time favorite. And a whole bunch of your wine suggestions.

We just got in some saffron infused pasta, and I am going to try and come up with something using one of their salame and it.

The lamb bacon has a fair bit of sugar in it, so treat it carefully, it actually is not that hard to burn.

Let me know if any of those wines go well with it...

Ken B wrote:

Deb Hall wrote:PS- Brian drove over last week and bought 2 more Smoking Goose salami- his all-time favorite. And a whole bunch of your wine suggestions.

We just got in some saffron infused pasta, and I am going to try and come up with something using one of their salame and it.

The lamb bacon has a fair bit of sugar in it, so treat it carefully, it actually is not that hard to burn.

Let me know if any of those wines go well with it...

Thanks for the warning on the lamb bacon- I tend to assume bacon is forgiving.

Brian's favorite is the Elk with Blueberries- but we haven't tried the others. Really fantastic flavor- and we've had Alot of artisan salamis.

Haven't tried specific wine with it yet- any suggestions?
Deb

I had whites with the pasta I made with the lamb bacon, one a riesling because I wanted something sweet, and the other one of the exotic orange wines we brought in because it's pretty funky and complex, so all of that played together well. But instinctually I would choose some kind of syrah to go with either th lamb bacon or especially the stagberry salame.

More fun with stuff from our store. Spanish inspired flavors:

http://tinyurl.com/dys7l9e

Another batch of fun with some goodies fromt he Wine Market, this time some Carnaroli Rice.

http://tinyurl.com/chpd4ly

Chestnut taglietelle!

http://tinyurl.com/d5jnvu4

Creamy Christmas risotto with seasonal colors of broccoli and tomato, with browned onions and garlic, a splash of fresh cream, butter and Parmigiana-Reggiano.

No, tofu is not boring, Chapter 87: organic extra-firm tofu sliced, marinated with star anise and Sichuan flavors and baked 30 minutes at 400F.

Mary made homemade Cincinnati chili for lunch. No hatin', please. Think of it as Greek spaghetti sauce if you prefer ...

Roast veggies! Fresh asparagus, Idaho potato spears and chunks of sweet onion tossed in olive oil, salt and pepper and roasted about 30 minutes at 400F.

Crispy risotto cakes made from leftover roasted fennel risotto with extra Parmigiano-Reggiano, dusted with flour and pan-fried in a little butter.