what farmer’s market?
Berkeley Thursday.
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This was a real what’s-in-the-fridge improvisation: red onion, red chard stalks, and chard greens sauteed in olive oil, carrots cooked in leftover trotter and chicken neck broth, originario rice cooked in the carrot liquid plus chicken broth, and leftover turkey thigh. I’ve always cooked the originario like pasta, but this time I cooked it 1 rice to 1-1/2 liquid and was surprised that the grains were all separate rather than sticky as with most short-grain rice.
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Costco USDA Prime rib cap. Really good, beefy. Tastes dry-aged though they make no claim.
Leftover Thanksgiving potatoes recycled with more milk and butter and smoothed out with an immersion blender.
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shepherd’s pie with Kiolbasa sausage, onion, celery, carrot, Pomi, chickpeas, peas, leftover spinach, and leftover mashed potatoes with extra milk added to make them spreadable
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Beef stew with onions, celery, mushrooms, carrots, and potatoes: ratio of meat to veg was off, so I’m adding turnips to the leftovers.
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What spices do you put in?
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None. The lamb, wine, onion, and Puy lentils have a lot of complex flavors.
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Looks great!
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