We’re working our way through the last of our CSA share. The yellow puree is “Sweet Dumpling Winter Squash” and the potatoes are I think “German Butterball”.
Justine Denison was right, the squash were the best of all winter squash!
The chicken was stuffed with sauteed spinach and sauteed.
I thought I had a week to prepare. I was going to make brunch completely out of Thomas Keller’s Bouchon Cookbook. Then it happened. The phone rang, and I was off to my office in CT for 3 days of server surgery.
Low and behold I’m at the grocery store at 10pm the night before the brunch, with a toned down menu, which still included two of Keller’s recipes. I was going to cook his Potato Leek Soup and his Quiche Lorraine. If you look closely, something’s missing on the table..
I surrounded the soup with a Lox spread, an italian cheese and sausage board, some grapes, a curried chicken salad, some cold cuts, and rolls and bagels.
More on the missing quiche in a bit..
The Albany Society for the Advancement of Philanthropy is holding its second annual Meatfest this Saturday. It was a great time last year, and we are excited to be doing this fund raiser again.
More info about ASAP after the jump..
1 Pint Whole peaches, quartered (I used 5)
1/2 Cup Simple Syrup
Juice of 1 lemon
1. Puree
2. Pour into ice cream maker for 25 minutes.
3. Enjoy!
The only good thing about spending a week on the road is that by getting out of the capital region, I can shop at some higher end stores that aren’t available here. Case in point, the Whole Foods in Hadley, MA.
I picked up some goodies including, a nice piece of Chilean Sea Bass (half of it is pictured here), some cheese (Robusto and a fresh pecorino), 2 dry aged strip steaks, and a bunch of short ribs.
Pictured here is a dijon encrusted sea bass, pan fried. It is sitting on top of some curried lentils and next to some boiled beans. The plate was speckled with some 25 year old balsamic vinegar, mostly for the green beans.
