{"id":7871,"date":"2016-04-21T05:26:18","date_gmt":"2016-04-21T05:26:18","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7871"},"modified":"2016-04-21T05:26:18","modified_gmt":"2016-04-21T05:26:18","slug":"beet-fusilone-steak-with-ramp-butter-celtuce-with-pinoli","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7871","title":{"rendered":"beet fusilone; steak with ramp butter, celtuce with pinoli"},"content":{"rendered":"

\"beet_fusilone)Rana\"<\/del><\/p>\n

It was one of the 6\u00a0anniversaries as a couple which we celebrate each\u00a0year (yeah, ‘6<\/em>‘!), in this case the 24th anniversary of what\u00a0we refer to, somewhat discreetly, as the night of ‘the Magic meal’.<\/p>\n

The meal\u00a0had to be special, but when I was planning it we didn’t expect our oven would be again be operational by that day, so that ruled out the baked pasta from the original menu of over two decades before, which was Johanne Killeen and George Germon’s Conchiglie al Forno<\/a><\/em>, with shiiatake mushrooms, a head of radicchio, 3 (or 4) different cheeses, cream, and some fresh sage.<\/p>\n

I consulted the muse, and\u00a0when Barry\u00a0suggested going with a good steak, I realized the rest of the meal was\u00a0going to be just as easy as the featured player.<\/p>\n

Meanwhile, I had been seduced by the color of the beet pasta spotted inside a display counter near the door of a pasta shop I passed on my way to Dickson’s Farmstand<\/a>, so I realized that would take\u00a0care of the first course, and it also made a second contorno unnecessary, allowing\u00a0me to concentrate on the steak, and the celtuce which I had found at the Greenmarket the day before. The color of the pasta was more subdued, as I expected, after it had been cooked, but the taste was\u00a0not.<\/p>\n