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Garden tomato, garden basil, fresh mozz, and prosciutto on a baguette. YUM.

Definitely a Bloody Mary to start, then a runny poached egg on crispy (almost burned) corned beef hash.

Corned beef hash with a nice runny fried egg on top. No hollandaise, please, but I would love a Bloody Mary.

I've been enjoying this soup quite a bit with one important change: just as it's done cooking, scoop out a cup or two of tomatoes and broth (try to avoid the ham) and blend it smooth in a separate container. Then add the puree back in, stir, and serve -- it gives a nice thickness to the soup.

Also greek yogurt is a great option instead of sour cream.

Trying the soup tonight -- think it'll work with green leaf lettuce, instead of Romaine? The softer texture shouldn't matter since you puree it anyway.

Thinking I might through in some napa cabbage in, too.

Made some last night - bought the dough at Bertucci's, which was a first for me, and it came out really well..

I don't use a stone -- to get a nice crisp crust, I start it in a pan with cornmeal, then when it's 2/3rds cooked, slide it out of the pan directly onto the oven rack. It does add some risk of toppings leaking/bubbling over, but it's worth it. Plus the smoke detector does a good job of letting guests know that the pizza's ready. ;-)

Looks great, but if it's important to serve immediately, it would help to get a sense of the timing. How long does step 5 take, roughly? I don't want to rush it, but at the same time I want my lamb to be done at approximately the same time.

Made this yesterday, and it was indeed delicious, not sure about 'best ever' but probably my own fault.

Couple of questions -- where do you find the dried chilis? I looked in the produce section and the Mexican aisle with no luck, wound up using a couple of dried chilis I grew this past summer and a couple of extra fresh chilis.

For canned beans, you say 'reduce stock to 1 quart' -- but the recipe only calls for 1 quart to begin with. I went with the full quart and canned beans, and maybe I should have cooked it longer but at ~3 hours it was thick enough.

I did add a bit (less than a tsp) of cinammon, with the other toasted spices I couldn't resist. I think it worked.

Finally this is a ton of work - I was considering halving it but I'm glad I didn't since it would have been just as much work but without as many leftover lunches.

This dish is really outstanding, I love the combination of pork and fruit to begin with and the mushrooms give it an even meatier chew. FWIW I think cremini are the way to go by far, over button mushrooms.

I got a new cast-iron pan for Christmas and look forward to trying this recipe in it -- sure to be more brown bits than there were in my nonstick skillet.

And I agree with fewteeth -- what *is* the other half of the olive oil for? I think I added it with the mushrooms.

Tried this last night -- threw in a few tablespoons of pastina which worked well (boiled them in the stock for a few minutes before adding anything else).
Also put in most of a bag of spinach - 8 oz? - which made it a little thick but was still delicious.

holy crap, I need to try this!

I can't wait to try this at home. Agreeing about the crispy rice bits, though. Could you just throw a little of the cooked rice in the skillet after the beef is done?

Not sure about favorite every, but most recent would be yesterday's New Year's brunch at my parents' -- we brought Maple Bacon Fudge and had people guess what the secret ingredient was.