It was time to cull the leftovers, so the chick pea curry, the roasted potatoes (with remaining steak sauce,) half an onion, half a tomato, and some herbs all cooked together for a bit while I rolled out some more masa. This filling went in some admittedly funky samosas, but with oil, salt, and cumin seeds dribbled on them they crisped up really nicely in the oven. To accompany them, more slaw (there’s still some…
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This is what screen porches were invented for; Chris, Sirkka, and Nissa came over for dinner and brought incredible veggies from their garden. I had been shopping earlier, including a stop at Fleischer’s (only grass-fed, organic) butcher shop in Kingston. So we began with a pizza, on a spelt crust, of storemade merguez, heirloom tomato, caramelized (in merguez fat) onion, basil, and fresh mozzarella. Awesome, especially with a Raffault Chinon rosé. Then a sirloin tip…
These from a few days ago- just sautéed summer squash and frozen organic cheese tortellini with a goat butter/tomato paste/truffle oil/herb sauce. Nuff said.
Soaked a bunch of chick peas, and mixed up some masa and water with a little oil. Threw the peas in a pan with mustard, cumin, fenugreek, the remaining coconut milk, tomato and vindaloo paste, yellow pepper, herbs, and a lot of water and covered. While this was cooking, I rolled out a bunch of tortillas and browned them in the cast iron skillet. As with pancakes, it takes a while for the pan heat…
Having bought some realy nice looking cabbage, daikon, radishes, and rainbow carrots in Kingston, and having then sweated all afternoon in the woodshop, I had a hankering for something raw and energizing. So all the aforementioned went through the shredding blade, along with ginger, garlic, and herbs, then got a dressing of balsamic and cider vinegars, olive and sesame oils, lemon juice, salt and pepper. The radishes made it nice and hot, but in a…
Mat left, and John and Sarah arrived, bearing Champagne. Various vegetables became a broth, which went into an asparagus and shiitake risotto finished with grated Taylor Farm garlic gouda, made by our friend and neighbor Jon Wright and his family. I also blanched some purple carrots, peeled them, and tossed them in salt, pepper, oil, and vinegar, and we had more corn, and another Andrew salad, which he makes like a combination of our Mother…
Meatwad was very much in the house; we hit the farmers’ market and loaded up on 4 kinds of Pascal’s sausages, plus some organic ground beef, and a huge pile of veggies, corn, and tomatoes as well as cheese (including the Woodcock Farms marinated feta that’s so incredible.) So first I grilled sliced red potatoes and eggplant, all brushed with oil, then all the sausages, then last the soaked corn. Andrew made salad and we…
Upon arrival, not much in the pantry; Andrew and I bought a few things at the store and thus penne alla puttanesca, salmon tartare with lemon, olive and sesame oils, ponzu, and finely minced red onion and basil. All with a Borsao rosé. Good summer eatin’.
Mat left, and John and Sarah arrived, bearing Champagne. Various vegetables became a broth, which went into an asparagus and shiitake risotto finished with grated Taylor Farm garlic gouda, made by our friend and neighbor Jon Wright and his family. I also blanched some purple carrots, peeled them, and tossed them in salt, pepper, oil, and vinegar, and we had more corn, and another Andrew salad, which he makes like a combination of our Mother…
Leftovers became sushi tonight: crispy salmon skin and Thai basil, the last of the carrot “fettucine,” and BBQ chicken with crumbled feta, all in the remaining brown rice. Enjoyed with the last of the Soter vin gris. Light, but deep, and a perfect hot weather dinner which neatly tied up a bunch of loose ends.