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24 July 2009

Brown butter pasta with braised brisket, salad, and Irish soda beer bread. Peach cobbler for dessert. Brown Butter Pasta with some braised brisket thrown in, salad, and Irish soda beer bread. Peach Cobbler for dessert.

This pasta dish is one of my favorites, and Chris likes it quite well, too. The Carlsons also quite liked it, too. I also like the flexibility since it doesn't call for a meat in particular: we cooked a pound of roast beef (because that's what I have a hankering for), cut half into cubes for dinner, and half into slices for sandwiches. Other times I'll do things like cook two chicken breasts instead of one, and set the extra aside for tossing in this dish the next day or something. Works out quite well, no matter which way I do it.

I've done it with regular tomatoes before, roughly chopped (so that each chunk was about the size of half a cherry tomato), and that works quite nicely, if that's what you have on hand. Tonight, I used milk because somehow we actually managed to be out of cream (that almost never happens), and didn't even notice a difference. It was originally written with asparagus, but Chris doesn't like asparagus (I haven't tried it), and I don't like its price, so I use broccoli instead. I like it with fettucine (and make it here with "tagliatelle", which looks just like fettucine to me), but you can use whatever pasta you like.

The beef turned out decently well, but I'll let you know more when I have that on sandwiches.

The beer bread we've tried before, but I made the mistake of using non-Guinness beer. Chris has lambasted me muchly for this. In my defense, the original recipe only called for "good beer"! Anyhow, since the beer is the only real flavoring agent, get a beer whose taste is good. The guinness worked out well, and will make a good base; next time I'll try one of the flavor variations. I just wanted to know how it was plain first.

And the peach cobbler we've had plenty of times before, too. It is very nummy (and tonight's was no exception) and very easy and I highly recommend it! I got three peaches and peeled them (thanks, Ms. Smith and Catherine Rogers, for the info on that!) and pitted and sliced them; there's enough there for two nights for us. I'll make up the cobbler bit fresh, though, so it doesn't all get soggy.

A lot got done in the kitchen today! I'm looking forward to tomorrow night's dinner - I'm making it up!

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