Sunday 6 November
Much of our cooking could be called "unwittingly elegant," witness this seat-of-the-pants effort. It started when we scored some hothouse-grown asparagus from the Farmers' Market, plus some Serrano ham bought from Krause's on spec. We roasted the asparagus at 500º until tender, then made little bundles and wrapped them in the tissue-thin ham.
The protein was provided by a defrosted packet of Trader Joe's 'ahi tuna nuggets, marinated for ten or 15 minutes with olive oil, lemon juice, and oregano, briefly sautéed, and the pan deglazed with white wine. This had no particular ethnicity, and we had no idea where we were going with it, but it worked.
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