Last night we had a slow food feast to celebrate V's last days in America. While cooking we snacked on some romano and membrillo (quince paste). For an appetizer, M made sea scallops with beurre blanc sauce and red pepper shrimp served on mango and avocado slices. This was followed by V's saffron risotto (made with Jiloca saffron and marrow instead of butter). Following the risotto, we had pork tenderloin made by C, which was brined for one day and coated in a dry rub for another. It was grilled and served with a wedge of iceberg and a blue cheese dressing. The wine, Selvapiana Fornace, was made by J. The veal, chicken, onions and carrots in V's risotto stock were used to make a bollito. For dessert we had preserved figs served with a generous slice of pecorino romano. You'll notice that none of these dishes has been adorned with any adjectives -- had I started using them I would have run out of superlatives. My contribution? I lit the grill, took pictures, and ate.
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Last night we had a slow food feast to celebrate V's last days in America. While cooking we snacked on some romano and membrillo (quince paste). For an appetizer, M made sea scallops with beurre blanc sauce and red pepper shrimp served on mango and avocado slices. This was followed by V's saffron risotto (made with Jiloca saffron and marrow instead of butter). Following the risotto, we had pork tenderloin made by C, which was brined for one day and coated in a dry rub for another. It was grilled and served with a wedge of iceberg and a blue cheese dressing. The wine, Selvapiana Fornace, was made by J. The veal, chicken, onions and carrots in V's risotto stock were used to make a bollito. For dessert we had preserved figs served with a generous slice of pecorino romano. You'll notice that none of these dishes has been adorned with any adjectives -- had I started using them I would have run out of superlatives. My contribution? I lit the grill, took pictures, and ate.
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Damn, that looks good. Give me 24 hours notice next time and I'm there. I'll take a fast plane for some slow food at the 484 anytime! Viva la yerba!
Posted by
pingouins dangereux |
2:58 PM