Tuesday, April 10, 2007

Paella postmortem

So how did it all turn out? Pretty damn well, and with very little effort it went from this:
to this:
Along with a green salad with a piquant balsamic dressing, and finishing with a carrot cake that was super moist and dense and maybe a little sweet on the frosting which is something to adjust next time. Although not something you'll ever see on the cover of Gourmet, it was pretty tasty. Or maybe it was the several bottles of wine washing everything down. Whatever it was, it worked. We did some cleanup last night so the morning carnage wouldn't be too bad. Even with impaired motor skills, this mornings scrub down was relatively pain free. Here's a link to the paella recipe from one of my favorite food sites, Leite's Culinaria:
And for a great salad dressing that is very easy and very good, here's all you do....
Mustard-Balsamic Salad Dressing

1/4 cup balsamic vinegar
3 tablespoons Dijon mustard
3/4 cup Extra Virgin Olive Oil

Whisk balsamic and Dijon together. Add oil in a slow stream while continuing to whisk. Salt and pepper to taste.

If you want to tackle the cake, here's the link to the recipe:

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