Monday, March 22, 2010

Sunday dinner, 3/21/10

Pan-seared organic pork chops, steamed pea shoots, morel mushroom risotto (made with duck fat & stock), and pancetta wrapped asparagus. Pork chops from Whole Foods, Applegate Farms pancetta, pea shoots and asparagus from Abundant Harvest Organics - our delightful CSA - morels from the Calabasas farmer's market. I used Calrose sushi rice for the risotto. Waste not, want not! :D

Um, it ended up being WAY too much for us to eat, so I sliced the remaining pork for pita sandwiches. Gabriel also took the 2 remaining asparagus spears to snack on. I slipped the last 2 macarons in his lunch bag, too.

-- Sent from my Palm Prē

Mmmmm... Morels!

Yes, that is ONE morel mushroom! I love my farmer's market!

-- Sent from my Palm Prē

Duck, duck, no goose yet

So, this was Thursdays' dinner: Duck breast over chanterelle mushroom balsamic risotto. I more or less followed this recipe, but added chanterelle mushrooms and quattro formaggio instead of just parmesan.

These are the duck breasts I got off the whole duck I purchased at the Calabasas farmer's market. I made a duck ragú with the legs, stock with the bones, pita filling from the meat left on the bones, and tenderloins for my organic ramen noodles. I also rendered the fat and got 1 3/4 cup of pure ducky deliciousness. All for just $26. Not bad for pastured, organic, healthy duck which has been sustainably raised! Especially since I've seen 1 1/2 cups of duck fat alone available for $18.
-- Sent from my Palm Prē