Monday 11 February
We had some prosciutto left over
from Monday's smorgasbord, and this is a new favorite way to use it.
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The Adventures of The Clean Plate Club.
Barbara and Holt in the kitchen
WWJD
Epicurious
Blog Archive
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2013
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February
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- Curried Chicken and Avocado Salad
- Avocado, Asparagus, and Crab Salad
- Red Beans and Rice Redux
- Speakers' Dinner at the Anchor, Over the Rhine
- Roast Chicken with Beets 'n' Sweets
- Everything from a Salmon: Salmon Cakes
- Everything from a Salmon: Chowder
- Dinner at Kathy and Russel's
- Whole Poached Salmon
- Lovers' Lamb with Fennel and Blood Orange Salad
- Basque Chicken
- Mardi Gras Red Beans and Rice
- Penne and Prosciutto in Parmesan Cream
- Good Fortune Flounder and Bok Choy
- Roast Chicken with Beets 'n' Sweets
- Steak and Caesar Salad
- Penne Boscaiola
- Avocadoes Stuffed with Shrimp Salad
- Smelts in Saor
- Post-Lecture Smorgasbord
- AIA Dinner at Ann and Harry's
- Smelt Night
- Steak Steaks with Sweet Potato Fries
- Tuna Steaks with Grapefruit Arugula Salad
- Vegetable Curry
- Pork Medallions alla Modena with Braised Fennel
- Last Time at the Red Pepper Restaurant
- Birthday Bash at the Blue Wisp
- Nicola's
- Steak with Gorgonzola Butter and Mashed Potatoes
- Linguine Puttanesca
- Pork Scaloppine with Mushrooms in Cream
- Deconstructed Chicken Fajitas
- Penne with Zucchini, Ham, and Cream
- Grilled Swordfish with Grapefruit and Fennel
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February
(35)
About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
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