I really don’t want this to be one of those food where I get to pretend to be a real chef by posting dozens of very staged (but not too staged!) pictures of me prepping various ingredients. But since you sort of eat with your eyes, and a picture says a 1000 words — here are some highlights:
Chicken with lemon-caper sauce and asparagus with sweet mustard vinaigrette. Garlic bread. Yes, the vinaigrette was left over from the night before, and no, garlic bread doesn’t really “go” with this meal. I just wanted some fucking garlic bread. The pith from the whole lemons gave the sauce a slightly bitter note that I wasn’t nuts about. But it was still very good. And finally…
Pan-seared meyer lemon gnocchi. Yes, it’s the recipie from the front page of this month’s Food and Wine magazine. This was the first time we tried making gnocchi using a potato ricer to break up the potatoes. Lesson learned: if you’re making gnocchi, a potato ricer IS NOT OPTIONAL. This was the first time our gnocchi came out “pillowy.” And who am I kidding with this “we” crap? Red made this. Side note: you can occasionally find meyer lemons around this town if you look. They’re not as sour as normal lemons, and their zest has distinct flavors of — get this — thyme. I’d like to try it again with the brightness of regular lemons.
Tags: A week or 2 in the life
March 13, 2008 at 1:24 pm |
Isn’t a Meyer an orange hybrid? Lady Martha (Stewart, you fool) got me on to the durn thangs, but out here in NMex I can’t find ‘em. Or blood oranges, for that matter.