Updates and Local Yum

Post scrip to the Panamanian Schooner - replace the bitters with 1/2 oz. of Cynar. Way better.

I also found that Malta makes a great marinade for Rib-eyes when split with Worcestershire sauce 50/50.

This week saw some interesting additions to the local food choices. My favorite being Underwood Farms now offering Veal in the forms of ground and cutlet. And before you squeamish kill joys start on me about veal, this is not caged and mistreated, and anyhow baby cows are delicious. Anyway, I prepared a full farm to fork dinner this week around the veal. Sides were some roasted potatoes and blanched rattlesnake beans. But the Veal was lovingly coated with a cornmeal batter lightly fried and topped with a ragu of tomatoes, onion and eggplant. It was tender and light and so good.

Thursday was a night on the town with The Whisk(e)ys. Drinking, what else, whiskey, well bourbon anyway. We met them at Andrew Blairs for a Makers Mark event. Makers is rolling out a new bourbon called "46". It is the original Makers Mark that is then re barreled with toasted french oak staves suspended in the barrel. It is a much spicier bourbon with what I found to have a cherry note. It was ok. I'm sure Mr. Whisk(e)y will do a full round up of th event so I will not belabor the point. I will however give major props for the food. It was so good. There was a creamy Mac and cheese and bean dip as well as pulled pork sandwiches. The best thing was the fatty brisket cooked in the bourbon.

And last but not least, we went out to the Yorkmont market this morning and picked up some Pineapple Tomatillos from Rosemary Pete. They are small like grapes and very tasty. Not sure what we are going to do with them yet but I'm sure it will be good. As I write I am in the process of making pickled okra. I'll give an update on that when they're ready.

Kichen Experiments Ep. 1

Last night I found myself with a need to create dinner with what we had in the house. We had just finished a 15 mile bike ride and needed to get ready for the opera later that evening. What follows is a description of a lovely meal even my veggie friends can enjoy.

I started by roasting a butternut squash at 400 for 40-45 min. This gave me time to sit and catch my breath from the bike ride. (The squash was halved and coated in olive oil, salt and pepper. Then placed in a glass backing dish cut side up and 1/2" of water was added to the pan.) When the squash was finished and while it cooled I started a pan with olive oil and started water for pasta. While that heated I chopped half a large onion and tossed it in to saute with a sprinkling of salt. I did this over medium heat bringing the onions slowly to a slight carmelization. Now, with the squash cool enough to handle, I scooped it out of the shell and into the pan. Sauteing the squash and onion together; breaking up the squash as I went. Here, I stopped, and weighed my options for herbs and/or spices . I threw in half a tablespoon or so of a lovely herb mix we got from our local herb purveyor, Rosemary Pete, called Tomato Tantalizer. You could use sage or thyme with great results as well. I was using what was within arms reach. By now the mixture was beginning to stick to the bottom of the pan. I poured in a 1/4 cup of dry vermouth to deglaze the pan. With the vermouth added I could start to really break up the squash and smooth out the entire mixture, but it still wasn't right. I went to the pantry and stared blankly until inspiration hit, Half and Half. I grabbed the carton from the fridge and slowly added it in splashes stirring in between until it was the consistency I was looking for. The pasta was then drained and topped with the luscious sauce and devoured with glee.

After dinner it was on to La Boheme.