Ravioli from Russo’s

The porcini mushroom ravioli came back for an encore.  We whipped up the roasted tomato sauce which is basically roasting halved grape tomatoes, coated with olive oil, in the oven at 425 until charred, then stirring in crushed garlic, crushed fennel, some hot pepper flakes and salt and freshly-ground pepper. The ravioli is cooked in [...]

Steak dinner – live blogging!

There was no duck on hand at the grocery store, so we had to fall back on steak – tenderloin and ribeye. Oh, well, we’ll manage somehow! (Vegetarians — avert your eyes!) The steaks were arranged on a plate, then a rain of salt (kosher, of course)…”it should look like a pretzel.”  Then the freshly-ground [...]