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A New Love: Jacques Pépin's Fast Food
Talking Him Into It - Feeding The Guy
Another Change, and Two Summer Shortcakes
« Review: Everyday Food Recipes - Chicken, Sugar Snaps, Dipped Strawberries | Main | Weekend Cookbook Challenge: Christopher Kimball's Fudgy Brownies »
It started as a corn and marscapone ravioli we devoured at Al Di La, then turned into a lasagna we served to 100 people. When we wanted it for dinner without all the to do, we turned it into a linguine dish, and this weekend, when we wanted to serve it at a potluck, we turned it into a macaroni and cheese casserole. For each preparation we change the recipe a little bit - for the lasagna we use marscapone, the way the ravioli was made, for the linguine we throw the vegetables into a more traditional cream sauce with butter, cream and cheese, and for the macaroni I opted for the cheese we use for the cream sauce, a little creme fraiche, and a touch of cream, mixed it all together and baked it in a casserole dish. It was great, just like all the other combinations of these ingredients. Now if only I can find a few dozen more combinations like this...
Posted by georgia to Kitchen and Cooking on June 12, 2006 11:24 PM | permalink | Email this post
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Looks fabulous. I really loved reading how you adjusted the recipe the different occasions. Very interesting to me.
Posted by: Gabriella at June 19, 2006 01:48 AM
