Mini Feast

Last night's feast didn't reach the proportions most feasts achieve. We didn't have as many people over as usual, and I really wanted to be able to focus my attention on making a few things right rather than rushing to make half a dozen dishes.

We started with two pounds of mussels and about a dozen tiger prawns. I sauteed half an onion and five cloves of garlic, then added half a cup of vermouth (dry Noilly Pratt) and half a cup of chicken stock. I simmered that until people were ready to eat, then threw in the shrimp first followed by the mussels and a handful of chopped Italian flat leafed parsley. A quick toss, cover, and simmer for three to four minutes. Stir once after three minutes, then check every twenty seconts until all mussels have opened.

The mussels were the quick dish. The Ragu was the four hour labor of love. I followed Marcella Hazan's pork ragu recipe, but used buffalo, veal, and pork this time. I also bought fresh pappardelle, possibly my favorite kind of pasta in the world, and 10-year aged Parmesan. Non-lovers of pasta can't tell the difference between this and pasta thrown together with canned sauce, but I really think it's worth the extra bucks and trouble.

J's contribution to the meal: shucking 12 oysters so the rest of us could sit back and relax. I asked for Hama Hamas, but I think we ended up with Blue Points. Oh well, still delicious!

After dinner lemon drops with berries and a dollop of lemon sorbet. Some people haven't figured out yet that the person who volunteers for dishes gets a special cocktail. Some people are smarter than others...