Saturday was out last day at home before hitting the road for my Birthday, Thanksgiving, and THE CRUISE (see below). So this was a bottom of the vegetable bin soup, and turned out beautifully.
Took the one last leek, the three last zukes, and the two still OK tomatoes. Sautéed the sliced leek, added the cubed zukes and tomatoes, poured a slash of wine, flavored with thyme and a pinch or five of saffron. Then added a frozen block of bay scallops. Busted up said block as it unfroze. At the end, just as the busted-up scallops were turning opaque, added the last shot of cream in the fridge. I had a vague idea of where I was going with all this, but it wasn't until I was finished that I realized that what I had had in mind all along (in a sort of a Plato's Cave sort of way, sort of) was Billi Bi, the mussel soup of uncertain parentage and etymology. Yummies. We left with full stomachs and a clean fridge.
This was our last day at home for two weeks, so what follows will be mostly other people cooking for us, with our role mostly that of sous-chefs and galley slaves.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment