I made the Pumpkin Risotto (Scorpion's Tail's recipe) and some salmon (that Middlebrow overcooked, not my fault!).
But the highlight, the new addition was the Raw Tuscan Kale Salad with Pecorino.
I found the recipe at the New York Times. The woman who wrote it said she always orders interesting combinations on menus because she assumes that if the chef put it on the menu it must be amazing, and this recipe was.
I agree with her description of the dressing as Caesar-y (lemon, olive oil, salt & pepper, garlic) but the tender kale (not like the tough regular stuff) is also a revelation. It's like a healthy Caesar salad. Eat more! It's full of iron!! Pile on the cheese!! Yum yum!!
Of course, it helps that the pecorino is delicious and the homemade bread crumbs and the lemon etc etc.
It was delicious. And the risotto was as well. Pumpkin, roasted in the oven, and the finishing touch of vermouth.
Another nice dinner.
I hope to see you all at the Book Festival. Maybe at my panel? I'm subbing for a friend, so I'm not in the official schedule. But if you want to attend, email me and I'll let you know which one it is.
It's "Speaking the Unspeakable."
Sounds like me, right?