7.18.2010
Pruden's Purple
Perfect! Delicious! I can't wait until more of these ripen! By the way, that plate is a rough chop of just a single tomato :-)


7.10.2010
The First Orange Bloosom
Labels:
garden,
mostly vegetarian
Hello Summer.
7.08.2010
Lobster Bisque
Break apart the lobster, separate out the tail meat and claws, and set aside. If you're lucky, and you get a girl lobster, take out the row (that's what gave mine the bright color, but it does add a bit of texture too, even when blended) and throw it back into the liquid, otherwise put a bit of the meat back in.
Peel and cut into pieces, 1 large potato, 1 parsnip and 1 leek. Add to the lobster boiling liquid and cook until ready. Blend with an immersion blender, and add cream to taste. Serve hot with cut lobster meat and decorate with some lobster legs.
Rosemary Roasted Potatoes and Veal Chops in Tomato Butter
Well...there was that, and then there was the astronomically high price. It made me wonder if I've been missing something with the other, cheaper veal chops I've purchased before. This was definitely a tease. So I decided to pick up a few, if for no better reason then to review the WH veal value.
Rosemary outside is getting bushy with all the hot weather we've been getting so I wanted to use it. I roasted potato wedges with olive oil, sea salt and the herb (see picture of the humble beginning). I then made the tomato butter to serve with the veal to balance the saltiness of the crispy potatoes. Veal was rubbed with salt and pepper, a little lemon zest and cooked in butter (I know, no picture! I'll add one a bit later). I deglazed the pan with cognac.
Rosemary outside is getting bushy with all the hot weather we've been getting so I wanted to use it. I roasted potato wedges with olive oil, sea salt and the herb (see picture of the humble beginning). I then made the tomato butter to serve with the veal to balance the saltiness of the crispy potatoes. Veal was rubbed with salt and pepper, a little lemon zest and cooked in butter (I know, no picture! I'll add one a bit later). I deglazed the pan with cognac.
My humble opinion...the chop was good, tender, but butchered in a sloppy way. I couldn't tell when it was getting weighed, but when I got home, a few of the chops were in parts. All in all, a great cut, but not worth the price.
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