day of meats
Unlike every other dear DC area blogger, I just don't have the heart to talk about Scooter Libby.
So instead, I will talk about food.
This past Sunday started with soft-boiled quail eggs, delicious market bread (whole wheat levain), and bacon from one of our favorite vendors, Black Sheep Farm. Oh god. The bacon. Thick, good amounts of both fat and meat, not sugar-saccharine sweet... it sounds silly, but you could really taste the *pork* in it.
Lunch of leftover roast pork, a fresh leg roast (fresh as in not cured as ham), which we roasted slowly and served with:
Sage Chimichurri
10-15 sage leaves
4 sprigs of thyme, leaves stripped off the tough stems
1 good-sized shallot
1 clove garlic
2-4 Tbs olive oil
juice of 1/2 lemon
1 tsp honey
salt to taste
Combine as for pesto - in a mortar and pestle, chopped very fine, processed, whatever. Let sit for at least half an hour before serving, if possible. Damn, this is good. On pork, chicken, with cheese on bread, whatever. And it takes care of our burgeoning feral sage plant. The pork, raised on the same farm as the bacon, was served on top of a green salad, with pan juices as a salad dressing. Highly recommended.
Then was dinner of chicken, bought from the market, head and feet still attached. Mike wielded the cleaver, and now we have chickeny extremities waiting for stock. It was delicious - one of those completely free-range, foraged-diet chickens, from a local farm. A happy active chicken, with fantastic roast-chicken flavor. Good that night, even better when picked clean and the meat combined with gravy for hot open-face sandwiches the next day.
We ate plants, too - salad, fresh sweet garden peas, blueberries in the shortcake for dessert... but it was really Day of Meats. Local, sustainable, damn tasty meats.
So instead, I will talk about food.
This past Sunday started with soft-boiled quail eggs, delicious market bread (whole wheat levain), and bacon from one of our favorite vendors, Black Sheep Farm. Oh god. The bacon. Thick, good amounts of both fat and meat, not sugar-saccharine sweet... it sounds silly, but you could really taste the *pork* in it.
Lunch of leftover roast pork, a fresh leg roast (fresh as in not cured as ham), which we roasted slowly and served with:
Sage Chimichurri
10-15 sage leaves
4 sprigs of thyme, leaves stripped off the tough stems
1 good-sized shallot
1 clove garlic
2-4 Tbs olive oil
juice of 1/2 lemon
1 tsp honey
salt to taste
Combine as for pesto - in a mortar and pestle, chopped very fine, processed, whatever. Let sit for at least half an hour before serving, if possible. Damn, this is good. On pork, chicken, with cheese on bread, whatever. And it takes care of our burgeoning feral sage plant. The pork, raised on the same farm as the bacon, was served on top of a green salad, with pan juices as a salad dressing. Highly recommended.
Then was dinner of chicken, bought from the market, head and feet still attached. Mike wielded the cleaver, and now we have chickeny extremities waiting for stock. It was delicious - one of those completely free-range, foraged-diet chickens, from a local farm. A happy active chicken, with fantastic roast-chicken flavor. Good that night, even better when picked clean and the meat combined with gravy for hot open-face sandwiches the next day.
We ate plants, too - salad, fresh sweet garden peas, blueberries in the shortcake for dessert... but it was really Day of Meats. Local, sustainable, damn tasty meats.