Crab cake BLT with a homemade lemon-pepper and dill mayo.
What's For Dinner?
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Smothered porterhouse on bread with blue box on the side.
Blue box !
That stuff & Aldi's baked beans kept me from starving years ago .
Roasted a pork belly last week. Easy to slice a few slabs off and quick fry them in a pan.
No photos I'm afraid, but Saumon en croute in a cheese and dill sauce with mashed potatoes and French beans.
Very simple but the potatoes are an entirely new variety I bred up myself over the past three years - a yellow-skinned first early, and if you store them where a little sunlight can get to them the skins begin to turn pale green and - being earlies - they sprout. The greening is a natural defence which makes the skins bitter (eventually) and so deters animals from eating them, but if you don't let them get too green the extra solanin they are manufacturing is what makes a potato have its distinctive 'potatoey' taste. The sprouting causes some of the starch in the tuber to turn to sugar rtoo, so if you just rub off the sprouts and steam (not boil) in their skins, you have a wonderful tasting mash. This works for any early potato with a decent dry matter content. Mash with butter and milk, and season with black pepper.
The French beans were simply sliced up and dry salted and jarred by Mrs Badger when picked last summer and I can't recommend this method of preservation enough for keeping rtexture, colour and taste - far superior to freezing. All you have to do is wash them, soak in more water for three quarters of an hour, wash again in running water, simmer for 20 minutes, and serve with plenty of butter.
A lightly chilled Saumur Chenin Blanc complemented it wonderfully.
Very simple but the potatoes are an entirely new variety I bred up myself over the past three years - a yellow-skinned first early, and if you store them where a little sunlight can get to them the skins begin to turn pale green and - being earlies - they sprout. The greening is a natural defence which makes the skins bitter (eventually) and so deters animals from eating them, but if you don't let them get too green the extra solanin they are manufacturing is what makes a potato have its distinctive 'potatoey' taste. The sprouting causes some of the starch in the tuber to turn to sugar rtoo, so if you just rub off the sprouts and steam (not boil) in their skins, you have a wonderful tasting mash. This works for any early potato with a decent dry matter content. Mash with butter and milk, and season with black pepper.
The French beans were simply sliced up and dry salted and jarred by Mrs Badger when picked last summer and I can't recommend this method of preservation enough for keeping rtexture, colour and taste - far superior to freezing. All you have to do is wash them, soak in more water for three quarters of an hour, wash again in running water, simmer for 20 minutes, and serve with plenty of butter.
A lightly chilled Saumur Chenin Blanc complemented it wonderfully.
Soft boil them then give them a bath in soy sauce and murin for at least four hours. One in the pic was a little over cooked but still good.
Veal Ossobuco and risotto on the terrace. It was nice enough to move outside today.
Pozole from a small, local, Mexican restaurant. A bowl of this hearty soup is a meal in and of itself, and it's delicious!
