Salmon Rillettes, a delectable summertime spread with toasted baguette slices
Yesterday Mother Nature smiled upon the Rocky Mountains, gifting us with a glorious June day. Because I was joining a colleague for my inaugural hike of the season, her sunshine was a joyful omen. As most of you recall – but, it bears repeating – I am a volunteer USFS Ranger. At a period in my Life when I can ‘ask not what my country can do for me but what I can do for my country,’ I’ve chosen to answer Smokey Bear’s call to service. It’s my career. I have a uniform!
This salmon mixture also is a delicious sandwich filling.
Do you also recall that Lights on Bright No Brakes has become another career? I write about food and wine and Life. Admittedly, dual careers are a bit of a huff. A crazy juggling act. Hey, I’m into the “If not now,when” period of life. About that stack of books I intend to read during retirement? “Intend to” has become “NOW”. I’ve traded “Have to” for “Want to”. My past six decades of Goals, Bucket- and Must-do’s Lists have been replaced by “Do It” or “Forget It.” Because, damn it, my energy is no longer an endless commodity, I’ve learned to say, “No.”
Turn this rainbow of peppers into a lovely relish or special topping.
When my husband died two years ago, my life, in many ways, became a blank slate. My task was to paint the canvas smiley-face or morose? Admittedly, the odds were not good. I was done. (Before we get too maudlin, please know this story ends well.) But after two years of trade-offs and compromises and detours and fails and disappointments and try-again’s, guess what’s happened? I’ve won. I’ve won big. When I look in the mirror, I see Joie de Vivre staring back.
Almost Pipérade
Factored into this joy equation, of course, is food and French Fridays with Dorie. This week’s recipe choice is Salmon Rillettes, a delectable combo of smoked and fresh wild salmon. Serve it as a savory spread or, as I did, a very classy sandwich mixture. After assembling the additional ingredients – spices, lemon, onions and butter – poach the fresh salmon and mix everything together. It takes 15 minutes to make and a two-hour fridge visit. With an apple and carrots it made a healthy lunch for my premiere hike.
Dorie’s Pipérade
Now I may be the happiest food blogger on the Internet but admittedly, not the most talented. When I joined FFWD, I’d been on kitchen-hiatus for years. Rusty says it best. Having nothing to lose but my pride, I jumped into this French Fridays/blogging business, full on and feet first. That’s where these trade-offs, compromises, detours, fails and try-again’s played out.
Dorie’s Classic Banana Bundt Cake, Susanized
This is what I learned. I cannot create recipes like Liz or Chris or Trevor or Andrea or Susan. I’ll never make biscotti like Kathy or pastry like Mardi and Cher. (I’ll go to my grave blaming the altitude for that.) My FFWD administrative partner, Betsy, is my trusty wiz kid of the keys. Honestly, I will never have the artistry and talent with food that most of my friends here and in Las Vegas possess. What I can do well is read a recipe and follow the rules. I’ve nailed Copycat. As you can see from this week’s photos, I glean tips and advice and ideas from my blogging colleagues. Thankfully and graciously, my friends and family have enthusiastically embraced this passion of mine if only to make me happy. Good Sports is an understatement.
If you lack oven space, try scalloped potatoes in a crockpot. Just before serving, I transferred them to a container, stuck them under the broiler for a wonderful crust on top.
While the nugget from this week’s Post is Never Give Up, you’ll find the recipe for the amazing Pipérade, last week’s FFWD choice, here. I served it both as a topping for Sea Bass and stand-alone relish. Here’s the recipe for Smitten Kitchen’s bundt. Try Dorie’s classic Banana Bundt, Susanized. Here and Here. Interested in scalloped potatoes in a crockpot? Here. Finally, to see what other Doristas created this week, try this link.
Deb who blogs at Smitten Kitchen bakes a wonderful Triple Berry Bundt.
Read my lips:No new Cookbooks.
That’s the promise I made to myself a year ago when moving back to Colorado and into a very tiny condominium. I committed to keeping only my fave fifty which tucked neatly into my bookshelf. Unfortunately, sometimes promises and commitments just don’t fly. My stacks now sport a look of messy vitality. No buyer’s remorse, however, with these recent purchases.
Asparagus Pizza with a whole-wheat crust. Too good to imagine. I cut in square pieces and shared with The Gant’s staff.
Currently I’m loving what cookbook author David Lebovitz has to say in his newest blockbuster My Paris Kitchen. Chef Jody Williams, the self-taught cooking phenom who runs Buvette, a restaurant in New York’s West Village, just published a cookbook by the same name. It’s called Buvette, the pleasure of food. It’s terrific. A sleeper. (So is she.)
The star of my recent cookbook-buying frenzy is River Cottage Veg by Hugh Fearnley-Whittingstall, a ‘well-known British chef, TV personality, journalist, food writer and real food campaigner’. That’s why today I am welcoming you readers to The Cottage Cooking Club, a monthly online cooking group dedicated to Fearnley-Whittingstall’s genius recipes.
The pizza, just before diving into the oven – note the thicker crust. Thinner is better.
The CCC was created by Andrea Mohr aka The Kitchen Lioness, whose impressive and well-photographed blog was chosen the Food Blog of the Year 2013 by Germany’s foodies magazine. Mohr has been cooking mouthwatering dishes from RCVeg since last August and has inspired others, including me, to buy this book. Many food bloggers in the States and across the Pond will now be joining The Kitchen Lioness to cook this book.
I’m betting you’ll love my first three recipes: Asparagus Pizza, a pie of three cheeses, caramelized onions and roasted asparagus; Radishes with Butter and Salt, a classic French appetizer born from the old-fashioned radish sandwich, an after-school snack for garçons et filles; and, Stir-fried Sesame Cauliflower, an easy stir-fry seasoned with chiles, garlic and ginger.
Add other crudités to this or just slice a baguette to serve as a more substantial appetizer.
I used my own whole-wheat recipe for the pizza dough and made two pizzas, one thin and one chunky. (Preferred the thin crust.) After sautéing two thinly sliced onions and spreading it on the rolled dough, toss slender asparagus spears on top. I covered each pizza with buffalo mozzarella, grated Parmesan and goat cheese and baked for 12 minutes at 450 degrees. To my mind, using a baking peel lightly coated with corn meal and pizza stone for baking certainly enhanced the product. I shared this pizza with The Gant’s front office staff and their critique was simple, “More.”
Stir-fried Sesame Cauliflower, a quick and easy side dish.
With the radishes (garden fresh and prettier than mine, I hope), be sure to use a sweet sea salt. I chose Maldon. Sometimes it’s nice to slice a baguette to serve with this appetizer. The stir-fry is quick and easy. After sautéing an onion in sunflower oil, stir in garlic, green chiles and grated ginger. Add the cauliflower florets and a half-cup of water and cook for ten minutes before stirring in sesame seeds, sesame oil, soy sauce and chopped cilantro. This is cauliflower like you’ve never tasted.
My California girls surprised me with a visit over the Memorial Day Week-end while Dad watched over the home front.
Although we cannot publish the recipes, I’d be happy to send the ingredient list/instructions to any of you. Try it. You’ll like it. You aren’t sold yet? Here’s another review from VegetarianTimes:
Why we love it: The author does right by veggies with boldly flavored, globally inspired dishes that’d outshine any steak on the table.The idea is not to replace meat but to ignore it. How many: More than 200 vegetarian recipes, about a third of them vegan. Who’s it for: Vegetarians looking beyond tofu cutlets and veggie patties; omnivores cutting back on meat. What to make right away: Baby Beet Tarte Tatin; Sweet Potato and Peanut Gratin; Herby, Peanutty, Noodly Salad; Vegetable Biryani.
My 13-year-old granddaughter and many of my friends are vegetarians so I look forward to cooking more vegetable dishes from River Cottage Veg and sharing the results with them and all of you.
For today’s purposes, we are the Revolutionaries. Dominick (l), Mary, Cavanaugh(r). Selfie by Dom
“Cooking is, without a doubt, one of the most important skills a person can ever learn. Once someone has that knowledge, that’s it – they’re set for life”. Chef Jamie Oliver
Although Dom is draining moisture from the cucumbers, Cav decided we needed more cubed cukes.
This week we Doristas pulled out our chopping blocks, sharpened our knifes and picked up our whisks. It’s Jamie Oliver’s third annual Food Revolution Day and, once again, French Fridays with Dorie is here to do battle. Last year’s theme, with teachers and foodies in 74 countries participating, was Cook It & Share It. This year we were asked to “cook with kids and get them excited about food.”
Dom is drying the cucumbers by twisting them in a dish cloth and squeezing. He found this very strange.
I asked my neighbor, Cavanaugh, a 17-year-old junior at Aspen High School, to cook with me. Although Cav is now into football, college interviews and getting fit in his tux for this month’s prom, I’ve known him since he was a little boy fixated on StarWars.
Yes, Cav is going to be unhappy with his mother for sharing this picture with me but he was such a cute little boy.
Last Christmas I was at City Market when Cav and his pal, Dominick, were grocery shopping. Their cart was piled to overflowing with snacks. Chips, crackers, dips and spreads, cookies, Coca Cola, candy – nothing nutritious. “Hi, Cav,” I said, “ what’s all this?”
Adding all the Tzatziki ingredients to the Greek yogurt mixture
“Oh, hello, Mrs. Hirsch,” he replied. “We’re just stocking up for the rest of the holidays.”
We put the finished Tzatziki in the fridge so the flavors could blend together well.
When I returned home from the store, still amused, I did what any respectable pseudo-Grandmother would do, I called his Mother. “Blanca, I just saw Cav and his friends at the grocery store,” I reported. “They were loading up for the rest of the school break and absolutely nothing was nutritious.”
Dom separates the yolk from the egg whites for the chocolate mousse.
After hanging up, Blanca went flying down the stairs to the rec room where the boys were unloading their groceries into the snack cupboards and fridge. “Mrs. Hirsch just called and says you didn’t buy anything nutritious.”
Now Cav separates the yolk from the egg whites. (I will admit to a little gentle trash talk going on here.)
I soon received a text from the boys. “Yes, we did, Mrs. Hirsch. We bought bacon!”
Melting chocolate is always a dicey technique for me. Not too much but just enough. Dom programmed the microwave (15 second intervals) while Cav stirred the 4 ounces of chocolate each time to finally get the proper consistency. It was perfect.
That’s the reason why my young friends, Cav and Dom, celebrated Food Revolution 2014 with me in my kitchen last Wednesday afternoon.
It’s boring to wait for egg whites to form peaks and get shiny. They actually taught me the physics involved in this technique. (Who knew?)
We first made Tzatziki, a Greek yogurt-based blend of seedless cucumbers, fresh herbs, lemon juice, garlic and olive oil. Since it is distinctively tasty and creamy, it’s a great dip for crudités and chips. Although neither Cav nor Dom had tasted Tzatziki before, they recognized and liked the dill flavoring. As a substitute for mayo, maybe? “This would be great on a hamburger,” Cav suggested.
After “lightening” the chocolate with meringue, Dom carefully folds the remaining meringue into the bowl. Cav offers additional instruction.
Because I wanted a show-stopper to rival store-bought cakes, cookies and candy bars, we also made Dorie’s totally decadent Top-Secret Dark Chocolate Mousse. Rich, creamy, and delicious, this mousse is something the boys could make for their parents and eventually their own friends and families. A bit more complicated than Tzatziki, this dark chocolate concoction was awesome (their word, not mine).
After pouring the mousse into brandy snifters,they each added whipped cream. We used the best product available from a can which worked fine.
I hope you readers enjoy these pictures as much as I enjoyed cooking and spending time with these very handsome young men. Jamie Oliver wants this day to be a celebration with kids and “day of global action to raise awareness of the joys of cooking good food and it’s impact on our health and happiness.”
Although they didn’t have time to let the mousse sit in the fridge for an hour before decorating, they still produced a pretty dessert.
It wasn’t easy to juggle busy schedules, practices and classes to make this afternoon happen. And, even I admit that cooking with Mrs. Hirsch was probably not at the top of their Want-to-do List. But, at the end of the day, we’d laughed, weathered a yolks/egg whites separation disaster, handled constant incoming texts from girlfriends and created two rather tasty dishes. I’d call that a pretty perfect revolution, wouldn’t you?
Ready to roll with a boxful of Tzatziki with crudités and chips and a batch of Dark Chocolate Mousse. Good job, Guys.
French Fridays with Dorie is an international cooking group working its way through Dorie Greenspan’s Around my French Table. Although both the recipes in this post are already linked, you can again grab the recipes here and here. If you wish to see the revolutionary efforts of my colleagues, go to our FFWD site.
Ever feel the urge to celebrate, throw a last-minute wine and nibbles soirée? Something, you know, not so fancy-schmanzy. I nominate this week’s recipe, Tuna Rillettes, a pâté made from canned tuna, seasoned and combined with fat (creme fraîche), as your star appetizer.
Luckily this French Fridays with Dorie choice dovetailed neatly into what I needed to pull out of my back pocket last night. The past several days I’ve been in Denver to take a Bells-and-Whistles-Tutorial from Zoe Zuker, the president of the company that redesigned my blog.
Since my new blog went live last month, Zoe’s been in hand-holding mode until I could get to Denver for some hands-on instruction. We’ve danced through the “Don’t panic, Mary,” and “I’ve got your back.” routine. When I messed up, she steered me back on track. We each made our punch lists. Ready. Set. Go.
Tuna Rillettes
The four hour drive to Denver was dicey. When the Chain Law is in effect for trucks, you know that Vail Pass at 10,662 feet will be ugly. Howling winds provoked the falling snow, creating slippery roads and visibility problems. I turned off my audiobook, tightened my seatbelt, murmured “Blizzaks, don’t fail me now,” and eventually arrived in the mile-high city.
After that drive, Zoe-instruction seemed like a walk in the ballpark. Go Rockies!
Who can go to work without a good breakfast? Not us. Zoe poses before eating (and, working.)
When I arrived home last night, I was bone weary and mentally fatigued but exhilarated by this whole blog accomplishment. I needed to honor that…thus, the party. I would be both the host and the guest of honor.
Are you with me? After throwing my bags on the bed, I took a can of tuna, one shallot and lemon from the pantry. Creme fraîche from the fridge. And, curry powder, allspice, pepper and salt from my spice drawer. I blitzed the ingredients together, transferring the mixture to its serving bowl before slipping it into the fridge for some all-important flavor-blending.
Our Breakfast Fruit Platter
Savory French Toast (my choice because I’m into Vegetables) Yes, I admit it, that’s Hollandaise Sauce.
Pork Belly Hash for Zoe. (A girl needs her protein.)
I opened a bottle of Côtes de Paso Blanc from Halter Ranch Winery, dished some cornichons and Kalamatas into bowls and pondered my cracker assortment. Sorta Meh. Aw, well. Cocktail napkins? Check. By the time I changed my clothes, the rillettes was ready. Dorie is spot on. “This is soft, spreadable, and just a tad rich, and it’s also quickly made,” she says.
As many of you readers know, my blog began three years ago as a tool for me to insert structure, organization and some pleasure back into my Life. If that was the goal, it’s been accomplished. Although it seems like yesterday, my husband, Michael, died almost two years ago. Since then, and three self-diagnosed nervous breakdowns and a cancelled trip to Europe later, I’ve put my Life back together.
Working through a Coffee Break – women can multitask.
In doing that, Lights has taken on a Life of its own. The question I’m now most often asked is, “Where do you want this blog to go? Where are you taking it?” My answer to that is no answer at all. I’m willing to let this creation of mine lead me.
In the past three years this blog has enriched me with new relationships and experiences, professional and personal. I’ve had to re-sharpen my writing and cooking skills. The journalist in me can now add embellishment, exaggeration and humor to my stories. It’s my blog, after all. And, technically? The phrase, “I’m too old for this, Zoe” is not allowed. If Ms. Zuker can successfully run her own company, she seems to feel she’s up to the task of handling me!
What is Zoe thinking?
My Lights will stay on bright as long as I believe I have something worthwhile and positive to share with you readers. I appreciate beyond words your allowing me to do that. At my last night’s party I toasted my blog and myself (first glass of wine). The second toast was to all of you who read it (second glass of wine). And, then I went to bed!
Bonne Nuit.
French Fridays with Dorie is an international cooking group working its way through Dorie Greenspan’s Around my French Table. You can grab the recipe for your back pocket here. While I suspect some of my colleagues also enjoyed a glass of vino with this week’s recipe, you can check out our FFWD site to see. If you want a wonderfully delicious breakfast, go to Fooducopia in Denver.
This week’s French Fridays with Dorie recipe, Green-as-Spring Lamb Stew, is the perfect entrée for the winter weary. “The dish is really meant for spring,” Dorie says. “The stew’s vibrant color and deep vegetal flavor will match the landscape.”
What an understatement, to call the sauce green. Composed of arugula, spinach, parsley, dill, and tarragon, this is a brazen, in-your-face, do-I-really-want-to-taste-this dish? Green eggs and ham, okay. A shamrock shake? Yum. Green stew? That’s a stretch. It’s tasty. An ugly duckling, perhaps, but unique in its greenish sort of way.
The lamb simmers for 90 minutes in its vegetable broth.
Although Dorie’s meat choice is veal, I opted for lamb. Otherwise, Mary Had a Little Veal would not have worked as a title. Before tossing the lamb into a broth to simmer for 90 minutes, Dorie had us boil the meat in water for one minute to rid it of impurities that might cloud the sauce. After draining and rinsing the meat, I put it into the chicken broth along with carrots, celery, onions, garlic, thyme and bay.
Once the meat is cooked and set aside, the remaining ingredients are discarded, leaving just the broth. Reduced by half, it becomes a rich base for the sauce. Now here’s where we go green. That fresh arugula, spinach, parsley, dill and tarragon (six packed cups) are added to the boiling broth and cooked for one minute. The entire mixture is then blitzed to a thick liquid. Whisk in creme fraîche and lemon juice. Pull it all together and you’ve got stew. Green stew.
Green stew tastes better than it looks. Served with boiled new potatoes and curried beets with orange zest, it was a good and nutritious dinner last night.
This recipe, which included eleven different herbs and vegetables, and last week’s Baby Bok Choy & Company En Papillote were the perfect recipes to assist me in another project this month. Last year when I returned to Aspen, I was invited to join a nature study group of five other women, all volunteer USForest Rangers. To be truthful, I was never really invited to join. I heard they were having a meeting at the local library. By coincidence, I needed to return some books. I lingered at the library meeting room’s glass window with my nose pressed against it until they, guess what, let me in.
The two Donnas, cooking with Food Families: radishes (Brassicaceae Family); asparagus (Asparagaceae Family) and Lettuce ( Asteraceae Family)
We all share a passion for the great outdoors. During the past year we’ve studied, in depth, Rocky Mountain geology and it’s flora and fauna. We are learning more about western expansion, beginning with Jefferson’s Louisiana Purchase and the Lewis & Clark expedition. This month we explored twelve of the families from the edible plant kingdom by coupling the common and recognizable foods we eat everyday with their wild flowering relatives who thrive in their natural setting in the Rockies.
Cooking from our food families, Donna G made Grilled Eggplant Rounds with ricotta cheese, basil and Dorie’s Slow-Roasted Tomatoes.
Using Deborah Madison’s Vegetable Literacy cookbook and Janis Huggins Wild at Heart natural history guide, we cooked, we foraged, we read and we analyzed. Last Thursday, at our monthly meeting, we presented papers on our chosen families. One of my families, Brassicaceae (mustard family), includes arugula, bok choy, broccoli rabe, broccoli, Brussels sprouts, napa cabbage, cauliflower and turnips, all vegetables I used in my FFWD recipes this winter.
Our group sometimes needs taste testers. Donna C’s husband, Steve, is always a volunteer and good sport.
Twelve members of this mustard family grow wild in the Rockies. All of them, Cardamine cordifolia (bittercress) or Noccaca montana (mountain candytuft), for example, can be used as herbs. Yes, I am becoming a forager. (Note to future dinner guests: I will not poison you.)
At our meeting Thursday we tried to identify the plants that are just peeking their noses out to see if winter is really over.
Food for thought: In this week’s recipe isn’t it amazing to realize the many ingredients we used, all representing many different families or sources, each with its individual characteristics and edible parts: Carrots, Celery, Dill and Parsley – Umbelliferae or Apiaceae Family; Onion and Garlic – Amaryllidaceae Family; Thyme – Labiatae Family; Bay Leaf – Lauraceae Family; Arugula – Brassicaceae Family; Spinach – Chenopodiaceae Family; Salt – Maldon, Blackwater Estuary, U.K.; Meat, Broth and Cream Fraîche – Cow, Lamb or Chicken.
Just think about it.
The two Donnas are trying to decide what can be served safely at dinner parties and what cannot!
Bringing the outside inside and putting it under the microscope. (The microscope was an anniversary present for Donna C (standing) from her husband, Steve, who is pictured above. Group gift. We were all thrilled.
French Fridays with Dorie is an international cooking group working its way through Dorie Greenspan’s Around my French Table. You can grab the recipe and go green here. To see what my Dorista family cooked up this week, check out our FFWD site.
This week’s French Fridays with Dorie recipe is Vegetable Barley Soup with the Taste of Little India. Très confus? Dorie admits this is neither French bistro fare nor authentically Indian. It’s a Greenspan concoction. While walking through a Parisian Indian neighborhood she spotted and bought several tiny sachets of mixed spices. Adding them to a rather conventional root vegetable and barley potage kicked its flavoring out of France and up a notch.
Author Brigit Binns, who has written 28 cookbooks, welcomes us to her first cooking class of the season.
The veggies are predictable: onions; carrots; and, parsnips. The spices are not: garlic; fresh ginger; turmeric; red pepper flakes; and, Garam Marsala (coriander, black pepper, cardamom, cinnamon, kalonji, caraway, cloves, ginger and nutmeg). Chicken broth and pearl barley complete it. The recipe for this heart-healthy dish is included in this recent ChicagoTribune article, Cook Along with French Fridays, giving we Doristas our 15 minutes of fame.
Vegetable Barley Soup with the Taste of Little India
The Two Cheese Mavens: Lindsay Dodson-Brown of Justin Vineyards & Winery (L) and Alexis Negranti of Negranti Creamery (R) prepare for class.
Last weekend I attended author Brigit Binn’s first cooking class of the season at Refugio, her home in Paso Robles. Binns‘ twenty-eighth cookbook, The New Wine Country Cookbook, Recipes from California’s Central Coast, has been my tour guide and culinary bible since arriving here in January. I barely made the cut of the chosen twelve but for two whining e-mails to Brigit and a last minute cancellation. Who says begging isn’t helpful?
The most difficult thing about making ricotta cheese in an outdoor kitchen on a windy day is to keep the burner’s flame lit. Brigit and her husband, Casey, try to block the wind!
Everyone in the class got to play.
The class was entitled Two Cheese Mavens. Lindsay Dodson-Brown of Justin Vineyards & Winery and Alexis Negranti who owns Negranti Creamery helped us make mozzarella and ricotta cheeses. But this was a teaching lesson with sideshows. While we were making cheese, Binns and her husband, Casey, were creating delicious, homemade flatbreads dressed in tasty toppings, roasted baby artichokes and those olives, all made in their wood-burning outdoor oven. Butler poured her 2013 Rosé as well as a 2012 Viognier, and a 2010 Carignan. (More about Winemaker Butler next week.) Do you understand why I humbled myself and groveled?
This flatbread is the best I’ve ever tasted. Briget shared the dough recipe so I will share also if you contact me.
Casey made his scrumptious olives in their outdoor oven. Mine tasted almost as delicious with my conventional one. Just as tasty the next day, served cold. Quoting from page 274 of Binn’s cookbook: “Toss brine-cured or oil-cured olives with a little olive oil, scatter with some springs of fresh thyme and rosemary, and a little lemon or orange zest. Roast in a shallow pan for 10 to 15 minutes at 425 degrees until the olives are shriveled, aromatic and slightly crisp.” [Between this recipe and Dorie Greenspan’s Herbed Olives, avoid the high-priced olive bars and turn plain, inexpensive olives into Fancy Nancys – Mary]
Casey’s Olives, roasted in the outdoor oven
My olives (a different kind) with herbs, olive oil and seasoning, ready for my 425 degree oven
Just Right
The cauliflower in my farmer’s market is gorgeous so I couldn’t resist this purchase. I recently found a recipe by Chef Chad Colby for Sauteed Cauliflower Wedges with Bagna Cauda on this blog. Since I’d never made the Italian dipping sauce, Bagna Cauda, before, it was worth a try. Yummy. More about Bagna Cauda-Love in a later Post.
Sauteed Cauliflower Wedges with Bagna Cauda
About my dessert. First, you milk a ewe. Now I didn’t have to do that because Alexis Negranti and her husband, Wade, already had. Negranti, who taught us how to make mozzarella, also chit-chatted about her passion, creating different flavors of sheep milk ice cream – Chocolate, Black Coffee, Raw Honey, Salted Brown Sugar, Pumpkin, Fresh Mint – using fresh produce from local farmers. There’s much to tout about this dish of deliciousness but, for now, be satisfied that its fat content is less than 8%. As I mentioned, this was a feast…with leftovers.
Blueberry and Cinnamon Swirl Sheep Milk Ice Cream. Killer. I’m a convert.
