Monday 17 May
Fava beans are such a spring thing, you have to eat them when you can. So we do, and did: sautéed a little chopped onion, added some rich chicken broth, and simmered the beans in it until tender. Holt takes the outer shell off before he eats them, but Barbara just crunches them whole in their sweet meatiness.
The venison backstrap that our brother in law David so generously gives us comes as little medallions these days, so it's easiest to pan-fry it quickly, just about two minutes on a side, so each piece is still rare and tender and juicy. Then, as it rests on the plate, you can deglaze the pan with some marsala and stir in some of Barbara's second-prize-winning cranberry chutney, for a fruit flavored sauce that goes well with gamy meats.
This afternoon, when Barbara had to free a stupid fledgling caught in the strawberry nets, she found eight ripe strawberries. For dessert, we ate them and a first ripe Georgia peach with Graeter's strawberry chocolate chip ice cream, featuring a dark chocolate monolith that took up about a third of the pint.
No comments:
Post a Comment