Saturday 4/24/10:
I took the remaining produce on a roadtrip to visit my friend, a fellow chef and baker. I had visions of her enlightening me with her vast knowledge and creativity. Turns out she doesn't cook all that much at home, as most chefs admit. But, she did have some key ingredients on hand for me to work some magic on the remaining greens: a lemon, a small wedge of aged gouda, quality olive oil and sea salt.
I cut the chinese cabbage, the *red mustard greens, and the sorrel into thin ribbons. I then quickly sauteed them in olive oil over medium high heat and sprinkled on some salt and pepper. Just as they were beginning to wilt, I placed them in a bowl and grated on some lemon zest and some of the aged gouda, along with a squeeze of lemon juice and a little more olive oil. The greens were a fantastic side dish to my friend's homemade shepherd's pie and hand-crafted spinach empanadas.
I admit it was a randomly put-together meal, but it was a pretty impressive result for two mothers who spent the day out and about, focusing on having fun with the kids and not worrying about what was for dinner. Don't get discouraged though, we're pretty awesome, but we're not superwomen- the shepherd's pie and the empanadas were previously made and frozen.
*The red mustard greens have such an amazing flavor. It's hard to imagine that a leaf could pack such an intense mustard kick.
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