Our Meal Just Keeps getting Better ‘n Better

Polished off enough of the appetizers that now we are cooking the main course and salad courses, and even the dessert.

Pears and grapes, marinated in wine, lemon juice, a vanilla pod and some sugar – set to cook for an hour…..simple, light and refreshing, rather than something heavy.
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Baked fennel as a side dish, in the pan being blanched before being bakes. 
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The mushrooms are going to be sauteed in truffle butter and sage, then poured over a fresh tagliatelle, topped with freshly grated grana padano. 

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Just have to decide where the grilled octopus fits in the meal- we expect to make it a separate course, an amuse bouche, like on one leaf of lettuce but haven’t decided which course – maybe first?

 

 

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