What's for Dinner? #215 - Are We All Ready For Fresh Green Things? [OLD]
Hoping we're all inching, every so steadily, toward good weather and fresh garden fare. What's on your plate tonight?
i know we are. We had some asparagus tonight - probably not local - but it tasted wonderful even so. They were a side to the BF's fabulous chicken dish - he took bone-on/skin-on thighs, deboned, but kept the skin intact. pounded them as much as he could, seared them quickly to get the skin a bit crisp, the meat a bit browned. then he found he hadn't been able to get them thin enough to roll, so he sliced them, making a pocket, stuffed them with blue cheese, tied them up, and rolled our fancy bacon around them. put them in the oven at high heat for a little while until cooked through. FABULOUS. so cheesy and smokey.... they weren't uber-pretty, but they tasted awesome. alongside were roasted potatoes with some of the blue cheese that melted out, and the caramelized chicken juices over them. i think it's pretty safe to say that i'm neither low-carbing nor counting points right now... thank god it was No Diet Day.
A friend is in need of some comfort so even though the temps are warming up I decide to make her favorite-pot roast. I am glad to use it up too and that was the one cut we didn’t use up as quickly from last year’s cow. I kept thinking of it as a “winter meal” and never started using it until well into late fall.
I seared the beef this AM and put it in my crock pot along with some porcini mushrooms, red wine, a chopped onion, carrots, fresh thyme, rosemary and plenty of S&P. When I get home tonight I will whip up some mashed potatoes and steam the last of the fresh asparagus my husband brought back. I was going to bring the meal to her but she wants out of the house so her family will all join us for dinner. Should be a nice night!
Phew, it's a scorcher! Temperatures nudge 25.
A salad is called for. Prawns have been marinating since last night, in olive oil, lemon juice, ginger, fennel and shallots.
They'll be drained off and remixed with mayo, spiked with a little Tabaso. They'll go on shredded Cos lettuce and topped with diced tomatoes (skinned and seeded, of course), sliced black olives and more shallots. Herself has been weaving her witchcraft again - by which I mean she's baked bread. It's the one she calls her Italian loaf - a recipe from Gennaro Contaldo.
Oh, and today may be all we get of summer. Apparently cold and rain return tomorrow for the foreseeable future.