by Jen Maiser, Editor
I spent a lot of time in the kitchen this weekend -- mostly puttering and trying out some new projects. Usually when I do that, my Sunday night meal is quick and thrown together as I am tired of being in the kitchen at that point. But last night, I stayed in the kitchen, rearranging things, filling spice bottles, chopping up ginger to freeze in small portions. By the time I had cooked the meal above, I had lost complete track of time. I sat down to eat around 9.30, pleased with all I had accomplished.
The brussels sprouts that you see are proof positive that I lost track of time -- they are a little, uh, darker, than I intended them, but were still delicious. I halved them, then parboiled in salty water. Once they were partially cooked, I threw them in a sautee pan with some duck fat and tossed with preserved lemons I'd been gifted by Anita.
The steak is a flat-iron steak that I marinated earlier in the day with garlic, (non-local) fish sauce, chile peppers, and a lime. I then threw it on to my grill pan for a couple minutes.
The gratin is made of potatoes, leeks and king trumpet mushrooms. It was very simple and delicious. The entire meal was a terrific way to wrap up a quiet and productive weekend.
The farms who helped make my dark days meal perfect this week are:
- Massa Organics. Duck fat.
- Swanton Berry Farm. Brussels sprouts.
- Little Organic Farm. Potatoes.
- Eatwell Farm. Leeks
- Far West Fungi. Mushrooms.
- Prather Ranch. Flat Iron Steak.
- Straus Dairy. Milk.
