Apr. 8th, 2007

I'm too lazy to type this up in a proper recipe format, but this is for a pound of fettuccine.

Fry 2-3 pieces of bacon in a big pan until crispy.
Pull the bacon from the pan and toss in appx 4-6 TB of flour and cook until the roux starts to smell nutty.
Add milk (1-1.5 cups?) and cook until thickened, toss in the freshly cooked pasta, some peas (appx 1-1.5 cups) and the bacon which you broke into pieces while the sauce was thickening. When fully mixed turn off the heat and stir in 3 beaten eggs. Serve immediately.
Today [livejournal.com profile] kcatalyst and S made bran muffins using the recipe from Foodie Farmgirl. They came out really tasty, especially the ones we tossed frozen raspberries into.

Leg of Lamb

Apr. 8th, 2007 08:35 pm
1 bone in leg of lamb, appx 7.5 lbs
Dijon mustard
Salt and pepper
Potatoes
Carrots

Preheat over to 450^F. Trim excess fat off of the leg of lamb. Generously salt and pepper the entire leg and then rub all over with mustard. Cube the carrots and potatoes and toss into the bottom of your roasting pan. Insert a probe thermometer into the thickes part of the lamb. Roast for 30 minutes then reduce oven temperature to 350 and continue roasting until the thermometer reads 130^F. Remove from oven and allow to rest for 15 minutes. Slice and serve.

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