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16 Oct 2009

Parm, pepperoni, and pepper pasta with garlic and coriander naan; more purely pound cake for dessert. Parm, pepperoni, and pepper pasta with (store-bought) garlic and coriander naan; more purely pound cake for dessert, this time with rosewater icing.

I saw this great photo-recipe a day or two ago, and knew this pasta dish needed to make it onto our menu soon! So here it is ;-) We used a combination of Danish salami and csaza salami, which the internet says doesn't exist, heh. I usually scale so we have 1/4 pound of meat per person per dinner, but we only needed half that with this. I've not worked very much with shallots before, but I've read that they have a delicate flavor, a cross between onions and garlic; the flavor proved too delicate in this dish, and neither one of us could pick it up. So next time, I'll use garlic and onions. Other than that vague "missing something"ness, which may be the garlic and onion.

The cake dried out too much for me, but the rosewater icing did work well with it, yay! (Just combined some icing sugar, milk, and a smidgen of rose water in a bowl, until it was icing consistency; then added some red food coloring because I felt like it ;P).

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