The most perfect little brussels sprouts were at our local farmers' market this past Sunday. Of course I couldn't resist them, along with the chard, kale, other kale, strawberries, honey, two types of almonds, cookies, bread loaf and mixed purple sprouts that ended up in my bag. Now we have to eat it all before the CSA box arrives on Thursday.
Pasta with Bolognese sauce is nothing out of the ordinary for my family. But I don't make it every time we eat it, that takes too long. Leftover sauce from the freezer works just fine. This recipe is unusual because it uses white wine, milk and chicken livers. I've never purchased chicken livers before, at least not without most of the rest of the bird attached. And I still haven't, because I sent my husband to do it while I prepped everything else.
Pounded pork with breading, fried in butter, along with my favorite salad: Canal House's Mock Cesar. Both are from Volume No 3, p. 95. To make croutons, I'll cube up the leftover bread we have, rub it with a clove of garlic cut in half, then warm some olive oil in a big pan on the stove, toast the cubes and add salt. My friend Jill would mock me for making my own croutons, but they sure taste good!
This is now one of my two favorite ways to roast chicken. The lemons and potatoes that cook *under* the chicken add more to the usual crispy golden goodness. Unfortunately, roasting a chicken seems a better weekend than weekday endeavor, once again we didn't eat until after 7 pm, and that is just too late. But the chicken was still delicious.
I've been wanting to practice my charcoal lighting skills, so tonight I'm grilling flank steak with a new marinade recipe from Saveur mag: a spicy, chinese inspired mixture reinterpreted from Mei Chin's 1980s childhood.