setting fire to shrimp


I don’t know if we make this dish mainly because it’s tasty, or because it’s so much fun to set fire to a panful of shrimp. Probably both.

shrimp fra diavolo

Shrimp fra diavolo (“Brother Devil”) is a traditional dish, the main idea being a spicy tomato sauce with shrimp, saucing long skinny pasta. The version we make comes from an old issue of Cook’s Illustrated. It adds an extra step or two to the typical recipe, but it’s well worth the effort. If you’ve never flambéed before, give it a try – it’s gratifyingly easy. Just make sure there’s nothing flammable right above your stove burners. You can skip the flambéing step, but the shrimp won’t have as deep and rich a flavor.


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tiramisu cake

tiramisu cake

We were well and truly snowed in last weekend (still are, pretty much), and we did what most people do when stuck at home with a full refrigerator – we threw a dinner party and baked a cake. To be more accurate, my husband baked, and I took pictures and fussed around on the computer and made milk-braised pork and buttermilk mashed potatoes. The pork was good, but it was the tiramisu cake that really got the eye-rolling and moaning reactions from our dinner guests.

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