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12 Mar 2010

Brown butter pasta, with French bread; the last of the tiramisu for dessert. Brown butter pasta, with French bread; the last of the tiramisu for dessert (for him).

Told yall it wouldn't be long till we had brown butter pasta again. Of course, it feels like half the time to you, since I'm updating twice a day with this ;-) Anyhow, yes, this hit the spot, though I forgot to get mushrooms, and it definitely was missing that. But it was still very good indeed.

This recipe is actually vegetarian as written; I usually make it when I have some leftover meat around to toss in. I didn't this time, so I got some stew beef chunks, and put them in a dish, covered with beef stock, a bay leaf, a few peppercorns, and some basil stems (the brown butter pasta is heavy on basil, and I had these stems leftover from last night's dinner, so in they went to add flavoring. I usually use the herb stems for stock, but this worked, too). I cooked that in the oven at about 350F or 375F (I don't remember now) for a few hours, and pulled the beef out of the liquid with a slotted spoon once the pasta dish was ready, and tossed them in and mixed it all together.

I'd thought that braising the meat like that would make it all tender and moist, and it was tender, and the first few bites of it I had were moist, but then it was very, very dry, as if all the juices had oozed out of the meat while we were eating. It was very strange, and I don't know why the meat went from pleasantly juicy to dry as a bone. Do any of you know why that might have happened?

Regardless, it was plenty tasty, and filling. We were going to have it with salad, till I realized that we were out of lettuce. Oops. So we pulled the baton I got for tomorrow night's dinner out of the freezer, tested out our new knives to discover that yes indeed, they do cut frozen bread just fine, wewt, and thawed and warmed that instead. Yay improv ;-)

Chris enjoyed the last of his tiramisu for dessert, and said it was quite good all the way to the end, yay!

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