- Cauliflower
- Fennel
- New Potatoes
- Rapini Greens
- Lettuces (abandoned to swap box)
- Leeks
- "Baby" Nantes Carrots
- Butternut Squash
The cauliflower, fennel, and carrots are in the process of becoming giardiniera, Italian pickled vegetables. The new potatoes were roasted with Celtic sea salt.
The leeks and butternut squash, from this week and last, gave us enough to make both of the following recipes:
I was actually able to make the stock I needed for these recipes from the trimmings of the fennel, carrots, leeks and squash. This is the first time I'd tried this ~ it worked incredibly well. Not only was the meal completely self sufficient, the flavor of the stock was perfect for the recipes.
Posts
To the Risotto with Butternut Squash & Leeks (http://www.epicurious.com/recipes/food/views/Risotto-with-Butternut-Squash-and-Leeks-102617) we added sauteed rapini, ~1T Aleppo pepper from Penzeys (http://www.penzeys.com/cgi-bin/penzeys/p-penzeysaleppopepper.html).
ReplyDeleteThe wines we paired with this risotto were a 2006 Sonoma-Cutrer Sonoma Coast Chardonnay and a 2000 Arnaldo-Caprai Sagrantino di Montefalco. The former pairing was a great blend of flavors - together better than either alone. The latter pairing was OK by simply not being in conflict; this means the wine "stepped" on the food, but not in a bad way. One flavor simply overwrote the other.
All in all - molto bene!
you totally amaze me :-)
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