Wig Party. Involves duck pasta (steam fat off duck first, then roast, then throw in wok with julienned carrots, add raw zucchini). Also involves spicy lemon marinated shrimp (Ruth Reichl page 45), and garlic-green pea puree on sourdough croutes (Ruth Reichl page 35).



Recipe for green pea puree:
2 bags frozen green peas (Ruth says they are better than fresh)
2 heads roasted garlic (wrap in foil and roast in oven at 400 for 50 minutes)
1/2 cup parmesan
salt
pepper
olive oil
lemon juice

Cook peas in a few tablespoons of water until thawed and tender. Blend it all up in food processor and spread on sourdough baguette rounds.

optional: add decorative arugula

And now, a movie, from our recent past:



PS: On Thursday night we (read: Matt) made brisket a la carbonare, page 423. So far, we are loving Ruth.

The three of us who voted will be cooking out of THE GOURMET COOKBOOK. It is bright and yellow and has lots and lots of recipes so you should never be at a loss. My non-blogging husband and I are away this weekend but when we return, I will be trying out some fall risotto recipes.

In Los Angeles, enterprising SilverLakers have a secret bake sale.



Two of the founders, Mary Wigmore and Clare Crespo, are people that you may meet someday if you ever come to visit me in Los Angeles. When you see Clare, you can ask her about monkey pops.



It's a for-profit enterprise, and the ladies are clearly making "lots of dough."
(Ba dumbump chhhhh.)

Unrelated note: I am tired of trying to get people to post on Forker. Forget it. I hope none of you ever post on Forker.

Dear Team Forker,

As a way to inspire tasty, commual Fall Cooking, how about we choose a cookbook, try out various recipes and share the results? I have a list here that has been vetted by the Forker Founders themselves. If would like to participate, please vote by emailing in your preference of book by rank (1-5). Other book ideas are welcome!

Naked Chef 2 – Jamie Oliver
All About Braising - Molly Stevens
Sunday Suppers at Lucques – Suzanne Goins
Simple Italian Food – Mario Batali
Gourmet Cookbook – Ruth Reichl

xo - MissWhisk