Jazz Fest on Friday beget dinner at Cafe Degas which in turn birthed a round or three at Clever. The rest of the weekend was spent cleaning, cooking, and hoping the Saints would draft a punter!
The mascot for Hogs for the Cause 2K+10.
Some beautiful purchases from the Farmer's Market, carrots and Swiss Chard. The carrots turned into a chilled orange, ginger and carrot soup. To make saute diced carrots in a soup pan with some grated ginger, salt, pepper, and red pepper flake. After a few minutes, squeeze an orange in and cover with water. Cook until tender. Puree. Chill. Serve.
These are some peeled and blanched fava beans. I liked them better earlier in the season when they were small, bittersweet nuggets. Although these were not bad in a risotto. On Sunday, a pot roast simmered gently on the stove as we waited for the Saints to draft. Here it is after I seared the chuck roast.
Then into the pan went a combination of leeks, onion, garlic, celery and tomatoes. That mingles for a few minutes and then some red wine and stock gets added. Lid half on for 8 hours. And then...
Pot roast on top of sauteed Swiss Chard. Strain pan juices and reduce. The Swiss Chard could have been better.
Some beautiful purchases from the Farmer's Market, carrots and Swiss Chard. The carrots turned into a chilled orange, ginger and carrot soup. To make saute diced carrots in a soup pan with some grated ginger, salt, pepper, and red pepper flake. After a few minutes, squeeze an orange in and cover with water. Cook until tender. Puree. Chill. Serve.
These are some peeled and blanched fava beans. I liked them better earlier in the season when they were small, bittersweet nuggets. Although these were not bad in a risotto. On Sunday, a pot roast simmered gently on the stove as we waited for the Saints to draft. Here it is after I seared the chuck roast.
Then into the pan went a combination of leeks, onion, garlic, celery and tomatoes. That mingles for a few minutes and then some red wine and stock gets added. Lid half on for 8 hours. And then...
Pot roast on top of sauteed Swiss Chard. Strain pan juices and reduce. The Swiss Chard could have been better.
That first picture of the lady with the pig-head has me profoundly confused.
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