Thanks Mrs. Chan for another awesome gift - by the way, for those of you who don't know, the Chan women are absolute maestros of gift giving - the Feenie's Cookbook. You can Google Robert Feenie to learn more, but the important thing about him is that his former restaurant, Lumiere in Vancouver, is where I took my beloved foxy babe for dinner the night I asked her to marry me. Anyway, here's the first dish I made out of the book: Crab Ravioli with Truffle Oil Buerre Blanc. Very fun dish to make - hand made pasta for the first time from scratch and rolled it OLD SKOOL with a rolling pin, picked the meat out of two crabs, and made a buerre blanc which, i must say, is my current favorite sauce - booze and butter? oh hell yea... in hindsight the ravioli should have been a little smaller and the parsely more artfully placed, but the dish tasted great according to babe and our friend Diana, so no complaints!
