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Dinner

• Tagliatelle Bolegnese
  • http://www.nytimes.com/recipes/8242/Tagliatelle-Bolognese.html
    • I made it with water instead of chicken stock.
    • Taste and season (salt)!
  • http://www.saveur.com/article/Techniques/Homemade-Tagliatelle
    • http://www.youtube.com/watch?v=8T-JV1KsAYc
      • Made one pound of dried pasta
      • The recipe had me put in wayyyy too much flour, which caused the dough to be perhaps a bit too dry. Plus I didn't integrate all the flour.
      • I had a hard time rolling the pasta thin enough, although the dough was perhaps too stiff
      • Bigger rolling pin may have helped
      • I dried the pasta on washed coat hangers, lots of them broke and fell in the night while it dried, so I need something to catch them.
• Makaruni with Chanterelle Mushrooms - Lidia p.13 (or other mushrooms of course) - easy hand-rolled pasta
  • flour, salt, oil, garlic, onion, 4-6 sage leaves, 2 lbs mushrooms, 4tb tomato paste, 2 cups stock, pepper, parsley, cheese
• Beef Goulash - Lidia p.58 (should sit overnight) - omigosh this was goood!
  • xv olive oil, Salt, 2 1/2 lbs beef chuck or round, paprika, oregano, rosemary, water, flour, 4TB tomato paste
• German Feast
  • Schnitzel (chicken or pork)
  • spaetzle (flour, eggs, nutmeg, milk, salt, butter, chives)
    • http://www.foodnetwork.com/recipes/tyler-florence/spaetzle-recipe/index.html
    • Perhaps pre-make, then saute in butter to serve
  • spargel - oil, salt, pepper
  • spargel schnapps vit carlsburg beer
  • german beer
• Risotto with Spinach - Lidia
• Beef Braised with Black Peppercorns - Lidia P. 195 (4-5 hours)
  • 2 lbs beef chuck or round, red wine, salt, peppercorns, garlic
• Spaghetti with Crushed Black Pepper and Pecorino Cheese - Lidia p. 226
  • salt, peppercons, 1 lb spag, 1 1/2 cups pecorino romano
• Spaghetti with Quick Garlic-Tomato Sauce
  • salt, xv olive oil, garlic, 34-ounce can italian (san marzano) tomatoes, 1lb spag, 1/4 cup fresh basil (10 large leaves)