shortlist no. 11 / september 29, 2010
Oh I’m so glad we decided to bite the bullet and swap our usual meat fest for shellfish.
Not only did our seafood experiment go off without a hitch, Francesco and I even shared cooking responsibilities.
His signature linguine with crab – made with fresh tomato, garlic and white wine – was his best yet. And that soup! I’m still thinking about it. Even the bread – of the everyday no-knead variety – was elevated by the addition of dried rosemary and oregano. And everyone, even Francesco the purist, concurred that it was better that way.
And if all that wasn’t enough, there was yet another contestant for best of show: the incredible maple pots de crème, which I will be writing about tout de suite.
Until then…I hope you’ve made plans to include the garlic mussel soup in your weekend. You’ll be so glad you did.
unseasonably cold springtime midweek dinner for 5
Coffin Bay Pacific oysters
no-knead bread with rosemary and oregano
garlic mussel soup
Francesco’s linguine with crab
maple pots de crème