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.