Saturday 13 April
As Valeria had been away
yesterday, we had her over for dinner with Katharine. We let our Findlay market finds dictate our
dishes, and a couple of ripe avocadoes led us down a Mexican path.
We started out with some wine and
snacks: Barbara's pickled diakon and tomatoes, Dean's Byzantine olive mix, Holt's
bread with morbier and port salut cheeses from Krause's, and David's green and
red salsas, with chips.
We boiled up a pound of shrimp in
a court bouillon made with their own shells,
onion shavings, celery tops, and peppercorns.
Cooled the shrimp and mixed them with chunks of avocado and a pico di gallo of tomato, minced red
onion, lime juice, parsley, and a subtle dusting of heirloom chile de Chimayo. A smooth blend of flavors.
Sharing the spotlight were chiles rellenos stuffed with coljack
cheese, cumin, and coriander, rolled in cornmeal, and fried crisp.
Dessert was not so Mexican; we had
biscotti and Graeter's coconut chip and peach ice creams, the latter saved from
last summer for just such an occasion.
No comments:
Post a Comment