|yes, more food
||[Jun. 3rd, 2010|09:40 pm]
Rabbit in Mustard Sauce using chicken, roasted parsnips and carrots with thyme, and boiled broccolini. Not in the picture is also a baked potato with sour cream, butter, salt, and chives. I basically did the mustard sauce recipe to get rid of some leftover heavy cream, but I gotta say I'd totally buy more heavy cream to make this. It was a hassle, partly because I don't own tongs and trying to take out and put back large chicken legs with cooking chopsticks is total fail. The roasted carrots were a revelation, frankly. It was roasted with olive oil, salt, and thyme at 400 deg for not very long, and it was just plain magnificent.
Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto Crostini from Bon Appetit, without the artichoke-pesto crostini. YUM. I finally bought a red wine vinegar (you can never have too many different vinegars!) and it turned out to be quite good. It is an organic Cabernet Sauvigon wine vinegar from Kimberly Wine Vinegars.
Pasta Caprese from Cook's Illustrated
I also made some arrabiatta with Roma tomatoes that were rapidly deteriorating, but I didn't get a pic of that one. It's so confusing trying to sift through the different recipes to come up with a version that I'd like. I definitely put bacon in mine, tho. I love bacon in my arrabiatta. ♥ I substituted ichimi togarashi for red pepper flakes (again), but I really do need to buy some red pepper flakes. There is a world of textural difference between powder and flakes even if the flavor isn't that different.