Angus beef was 40% off today so I bought a strip steak. Seasoned with s&p and seared in the ci (has anyone ever caught the bottom of a skillet on fire?), basted with garlic, rosemary, thyme and finished in a 450 degree oven. Horseradish. It was a little over med rare but it was tender and juicy.
Washington asparagus, butter and Aleppo pepper. Fresh corn, radish, red onion, avocado, parsley salad, a splash of oo&v. There was a dirty Gibson rocks, tipsy onions.
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BF made a 3-day meat sauce for lasagna and the sauce was great. it was meaty, rich, and nutty (which I attribute to the parm cheese rind he added). Problem was his lasagna noodles were a little too al dente, even for me. An hour of cooking didn’t do the trick, even after he let them boil for a bit longer than the package said to. I’d suggested the no-boil noodz but he wanted to follow the recipe. I like the no-boiled ones because they’re thinner. In any case, still very delicious. And, he tried his hand at garlic knots! Great chewy texture, but could have used a little more garlic flavah. Salad for me which I only ate 3/4 of because lasagna. Oof.
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Looks delicious!
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I think the Barilla no boil lasagna sheets are excellent, very close in taste to fresh pasta. I never liked the boiled, wavy edged noodles. I think either Serious Eats or ATK said to soak them first for 5 minutes. I do 3 at a time in a glass Pyrex pan.
It takes a lot of time and energy to make fresh pasta for lasagna.
(I do think it’s worth the time to make Marcella Hazan’s Bolognese. I add dried basil and oregano, fresh basil, garlic.)
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Your pictures are always so beautiful. Are you using an iPhone or camera?
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Really? Welcome and merci ma soeur.
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Looks positively swoon-worthy. And all the more special because of the last of season asparagus.
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I’m not sure I’ve ever followed a recipe exactly asa written. Some times it’s because I think I know better than the creator and sometimes because I’m not paying attention.
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Welcome!
Welcome to the table! To quote the late, great Sly (from the Family Stone) - it’s a family affair! 
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Thanks 
iPhone 14 and good lighting if I’m lucky 
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Agreed!
And yes I’ve made MH’s bolognese - so good! I’m not sure what recipe the BF followed this time…
willkommen, bienvenue, welcome!
Haven’t been there in eons. Glad it’s holding up!
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Welcome!
I forgot to say re: soaking: “in warm water”
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Thank you!
Thank you to everyone for the warm welcome.
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Nice dinner at Rich Table https://www.richtablesf.com/ we opted for our regular “let the chef decide” path. Overall very enjoyable food.
Hog island oysters, strawberry-rhubard mignonette
Aged beef dumpling, RT chili crunch
Sugar snap peas, horseradish honey mustard
Buttermilk panna cotta, ranch sorghum
Sardine chip, horseradish creme fraiche
Dried porcini doughnuts, raclette
Cracker, sour cream, peas, mint
Cucumber, tahini, garlic sesame crumble
Burrata, saag, full belly sun-dried tomato, roti
Monterey spot prawns, strawberry aquachile, rau ram, radish
Tonnarelli, sea urchin “cacio e pepe”, idiazabal
Fried rice a la plancha, sweet summer corn, lap cheong, coriander
21 day dry aged ribeye, peach salsa, coriander, red shiso
Salt mint chocolate sable, milk ice cream, chocolate creameux
Cherry shaved ice, almond milk ice cream, candied almonds
White chocolate covered honeycomb
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