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February Menus - The second Act

So we continue with February and I think I’m going to mix it up with a couple of options to try new techniques as well.  I had several emails from the group members that they wanted to try baking more with yeast, or making pasta from scratch, or even their own cheese… I figure why not make the second part of February a technique month?

Here we go…

Week 3, Post Feb 20 – Let’s make it fresh, as in Pasta! And then pair it with your favorite sauce.

Basic Fresh Egg Pasta – from Lidia’s Italy (this is my GO TO recipe - has never failed me)
Whole-Wheat Pasta may also be an option – from A full Measure of Happiness

Sauce options are plenty, but these sounds too good to pass up:

Porcini Mushroom Fettuccine – from 101 Cookbooks
Norcia – from Madonna del Piatto
If meat is what you want, here are 10 different options from theKitchn

Week 4, Post Feb 27 – From scratch, why not? I’m craving Croissants, how about you?

How to make them homemade – from theKitchn
JoCooks has a really good post about them, plus a pretty good recipe too
Need more tips? Press for time? The Fresh Loaf Forum has a good post from a reader about making them with minimum effort.

So there you have it, the choices for the end of February, both options are a bit time consuming, but like all of us cook know, anything made from scratch is a gazillion time better than store bought.  And in some cases we learn that what we thought was going to be a huge time effort turns out to be not such a big deal after all.

Ready for the second half?

Ready, Set, COOK!

Reader Comments (2)

I made fresh egg fettuccine with Norcina sauce. Delicious!

February 20, 2012 | Unregistered CommenterJanis

YUM! Are we ready for some fresh, homemade croissants this weekend?

February 23, 2012 | Registered CommenterMonica

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