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Food and Wine for the New Austerity

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Jambon Fromage | jambonfromage.blogspot.com Reviews
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Food and Wine for the New Austerity
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1 jambon fromage
2 chourico and clams
3 posted by
4 jp bowersock
5 1 comment
6 2 comments
7 no thanks
8 9 comments
9 fish curry
10 2tbs oil
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jambon fromage,chourico and clams,posted by,jp bowersock,1 comment,2 comments,no thanks,9 comments,fish curry,2tbs oil,1/2 tsp salt,no comments,vanessa's dumpling house,prosperity dumpling,super taste,sheng wang,xi'an famous foods,5 comments,bitter melon
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Jambon Fromage | jambonfromage.blogspot.com Reviews

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Food and Wine for the New Austerity

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1

Jambon Fromage: May 2010

http://jambonfromage.blogspot.com/2010_05_01_archive.html

Food and Wine for the New Austerity. Monday, May 24, 2010. Rigatoni with Sausage and Peas. This recipe is for half a pound of pasta, which will satisfy two hungry people with a little leftover. To serve four or five double the recipe. If you're cooking efficiently this will take about half an hour to make. 3 Tbs olive oil, plus a little for frying. 3 cloves garlic, finely chopped. Pinch crushed red pepper (or more, to taste). 15 oz can whole tomatoes, drained and broken up by hand. 3 1/2 oz vodka. Chili ...

2

Jambon Fromage: January 2011

http://jambonfromage.blogspot.com/2011_01_01_archive.html

Food and Wine for the New Austerity. Wednesday, January 12, 2011. The Best Thing We've Cooked in a While. The payoff for the effort involved was the best meal to come out of our kitchen in a while. And, without bragging, I can say good things come out of our kitchen on a regular basis. This will serve four as a main course or six as part of a larger meal. 3/4 cup semolina flour. 3/4 cup unbleached white flour. 2 Tsp olive oil. 3-4 Tbs olive oil. 5 cloves garlic, chopped. 1 Tbs anchovy paste.

3

Jambon Fromage: Blason Cabernet Franc, 2009

http://jambonfromage.blogspot.com/2011/05/blason-cabernet-franc-2009.html

Food and Wine for the New Austerity. Thursday, May 19, 2011. Blason Cabernet Franc, 2009. Did you try the recipes I gave you? Sorry, first of all, did you understand it? Hope you enjoyed it. Anyway, I’m going back to nyc in September and I can’t wait to try the rest of the address you gave me, I’m so impatient! June 28, 2011 at 4:37 PM. Yes Thank you very much! As soon as my summer calms down I will post an article about them. Im just crazy busy at the moment. Hope youre enjoying your summer!

4

Jambon Fromage: Chourico and Clams, Portuguese Style

http://jambonfromage.blogspot.com/2011/07/chorizo-and-clams-portugese-style.html

Food and Wine for the New Austerity. Wednesday, July 27, 2011. Chourico and Clams, Portuguese Style. I served this with the sides you might find at a Ferry Street restaurant: rice, black beans and collard greens. This will feed two. A Portuguese vihno verde would be a perfect accompaniment. 1 dozen Little Neck clams, scrubbed. 1/3 lb Chourico Serrano, sliced. 1 cooking onion, chopped. 3 cloves garlic, chopped. 4 Tbs olive oil. 1/2 glass dry white wine. Fistful of chopped Italian parsley.

5

Jambon Fromage: July 2011

http://jambonfromage.blogspot.com/2011_07_01_archive.html

Food and Wine for the New Austerity. Wednesday, July 27, 2011. Chourico and Clams, Portuguese Style. I served this with the sides you might find at a Ferry Street restaurant: rice, black beans and collard greens. This will feed two. A Portuguese vihno verde would be a perfect accompaniment. 1 dozen Little Neck clams, scrubbed. 1/3 lb Chourico Serrano, sliced. 1 cooking onion, chopped. 3 cloves garlic, chopped. 4 Tbs olive oil. 1/2 glass dry white wine. Fistful of chopped Italian parsley.

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Food and Wine for the New Austerity. Wednesday, July 27, 2011. Chourico and Clams, Portuguese Style. I served this with the sides you might find at a Ferry Street restaurant: rice, black beans and collard greens. This will feed two. A Portuguese vihno verde would be a perfect accompaniment. 1 dozen Little Neck clams, scrubbed. 1/3 lb Chourico Serrano, sliced. 1 cooking onion, chopped. 3 cloves garlic, chopped. 4 Tbs olive oil. 1/2 glass dry white wine. Fistful of chopped Italian parsley. There's nothing ...

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