tonight was a tummy crusher!
let's start with the salad, even though it was eaten last. This morning, we actually got our rears in gear in time to make it up to the year-round outdoor farmer's market. Sure, we are in the mid-atlantic, experiencing a scarf-less winter but yet, aren't you impressed - a year-round outdoor farmer's market! and it only took us until March to get there! Other than a notable run-in with a super swell & friendly Great Dane named Mandy (shout out to Mandy, thanks for letting me scratch your head. what conditioner do you use by the way, your noggin' was so silky! ), we snagged a bag of a blend of leafy salady greens such as Mizuna (you should really eat this leaf), red lettuce, baby mustard greens, and frisee (oh la la) at the market. <<Pause for food coma resuscitation.>> Atop the green mix, we had some of those beets from last night, carrots, radish, and bleu cheese triangles. More on that cheese, it was another sweet, free hook-up from yesterday - goat's milk cheese from a local cheesemaker here in MD, Firefly Farms. And the dressing! a new Chef original soy-vinaigrette.
And in the beginning ... there is the, entree. Simple side: CSA broccoli, steamed. Garnish for the main, carmelized onions - low & slow is the name of the game! Second garnish for the main, Chef's science project from the fall - homemade saurkraut...fermentation, people, it's a wonderful thing!! The main, potato pierogie - boiled then sauteed with butter & oil - oh the combo! Now, get ready ... introducing a new ingredient and something I have only eaten once before -- the celery root! Ahh that ugly thing that looks like its rotting away on the shelf of some produce shelves in somewhat reputable
grocery stores. You know, you pass it by as you make a wrinkly face, "what is that poor piece of whatever it is, how in the world does anyone prepare such a thing. and why would anyone want to eat something so, so unattractive looking?" Ok, so it might be more realistic to say that you have never really noticed the celery root before, let alone even thought about eating it. Back to my eating it... the Chef confided that he had never even touched the prized root until he worked for a famed French chef. At that point, he was cooking it every day. And then when he cooked it for me, I felt like a fancy lady who eats fancy food. (Tonight, I happen to just feel like a well-fed fancy lady, if you are curious.) The Chef takes the celery root, peels it, cubes it, puts it in a saucepan with milk, boils it, then purees it. Pretty simple, n'est pas? Oh my: Retraction...the return of buerre noisette. To that puree, the Chef added buerre noisette. Shoot! <<another pause for food coma, Elastic pants take me away! The celery root was divine, by the way -- an aromatic celery essence with a mashed potato consistency. Yes, you should consider trying this root.
let's start with the salad, even though it was eaten last. This morning, we actually got our rears in gear in time to make it up to the year-round outdoor farmer's market. Sure, we are in the mid-atlantic, experiencing a scarf-less winter but yet, aren't you impressed - a year-round outdoor farmer's market! and it only took us until March to get there! Other than a notable run-in with a super swell & friendly Great Dane named Mandy (shout out to Mandy, thanks for letting me scratch your head. what conditioner do you use by the way, your noggin' was so silky! ), we snagged a bag of a blend of leafy salady greens such as Mizuna (you should really eat this leaf), red lettuce, baby mustard greens, and frisee (oh la la) at the market. <<Pause for food coma resuscitation.>> Atop the green mix, we had some of those beets from last night, carrots, radish, and bleu cheese triangles. More on that cheese, it was another sweet, free hook-up from yesterday - goat's milk cheese from a local cheesemaker here in MD, Firefly Farms. And the dressing! a new Chef original soy-vinaigrette.
grocery stores. You know, you pass it by as you make a wrinkly face, "what is that poor piece of whatever it is, how in the world does anyone prepare such a thing. and why would anyone want to eat something so, so unattractive looking?" Ok, so it might be more realistic to say that you have never really noticed the celery root before, let alone even thought about eating it. Back to my eating it... the Chef confided that he had never even touched the prized root until he worked for a famed French chef. At that point, he was cooking it every day. And then when he cooked it for me, I felt like a fancy lady who eats fancy food. (Tonight, I happen to just feel like a well-fed fancy lady, if you are curious.) The Chef takes the celery root, peels it, cubes it, puts it in a saucepan with milk, boils it, then purees it. Pretty simple, n'est pas? Oh my: Retraction...the return of buerre noisette. To that puree, the Chef added buerre noisette. Shoot! <<another pause for food coma, Elastic pants take me away! The celery root was divine, by the way -- an aromatic celery essence with a mashed potato consistency. Yes, you should consider trying this root.
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