My sister, Brooke, and I just came up with the idea of cooking out of the same cookbook. Since I was one birthday present behind for her, I got the ball rolling by ordering her (and me) a copy of Mario Batali’s new book, Molto Batali.
My first foray into this book was good, but not great. It was the Brussels Sprouts with Pecorino and Thyme. I liked the flavors but not the preparation. My plan is to repeat the recipe using the Cook’s Illustrated Roasted Brussels Sprouts preparation. I will roast them with the Thyme and then after the foil comes off add the Pecorino.
Crispy salmon is simple. Just well salted and peppered. Cooked in a hot pan. Finished under the broiler. Arugula with Emeril’s basic balsamic; fresh and yummy.