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Shrimp Risotto—sweet and pure—a great lunch to end the week.

It stopped raining this morning but it’s still a muggy 75°, so we made ourselves a picnic lunch— cold roast chicken en gelée, hard-boiled eggs, and tossed bibb lettuce and baby arugula salad—and took it outside to have under the changing trees. Then it started to pour!

 

Osso Bucco with gremolata sauce—the perfect dish to chase away the rainy day blues

Tagliatelle Bolognese—what more is there to say?

The calendar says fall (although the thermometer reads 80°) so we are making soup these days. We had a rich capon broth in the fridge and a ball of fresh spinach pasta dough hiding behind a milk carton. Well, you know what happened. We rolled out some pasta dough, cut it into long ribbons, and slipped them into the simmering broth along with some frozen baby peas. Now we’ve thrown open the doors, turned on the fans and are quite happy slurping our spinach tagliatelle and peas in capon brodo.

 

Lunch today—ravioli nudi in a light simple tomato sauce with parmigiano-reggiano and a little glass of 2005 Brunello di Montalcino. Let it rain.

The golden chanterelles, from our nearby woods, are as meaty as the chicken in this beautiful braise that we spoon over fine egg noodles.

 

We’ve been passing a leftover ham back and forth between each others’ homes for a few days now. We brought it to the studio today and tossed small chunks of it with orecchiette, then sprinkled the pasta with bread crumbs, Sicilian style, instead of cheese, and jeweled it up with pancetta, prunes, and parsley.

 

This time last year, a Casa Canale lunch in sunny Tuscany. Today in rainy New Jersey, we will lunch at our Canal House desks. Next year—where shall we be?

Chicken soup with lots of green vegetables and ditalini, finished with a drizzle of really good extra-virgin olive oil—soup’s on

This morning dawned cold, 43 degrees, and it stirred our appetites. We filled a plump chicken with a mushroom and sourdough bread stuffing, trussed it, and roasted the bird until it was tender and golden.  We spooned a mustardy vinaigrette into treviso leaves and poured two tiny glasses of 2010 Morgon Jean Foillard—TGIF.

Mushrooms are popping up everywhere, so it’s very soft scrambled eggs and golden chanterelles sautéed in butter with a little chopped fresh parsley for lunch.

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