Chow

Last night the Prophet and I had a sub-par meal out.  Today, I set out to put together a meal that would be the antithesis of the last night's meal.

Roasted Heirloom Tomato Soup with Prosciutto Toasts
I was not thrilled with the Brandywine tomatoes I got in this week- no flavor.  And this is the problem with the "heirloom" trend: they are now domesticated like other tomatoes and have achieved that lowest common denominator effect.  The Red-Gold Stripes, however, carried the day and Christmas was saved.

Long Bean and Dungeness Crab Salad with Roasted Beets, Parsley-Almond Salsa Verde
Not the Mexican salsa verde, the Italian one (more like a heavy herb vinaigrette with a little anchovy).  I love this sort of salad in the summer. Very light dressing, crisp veg, no dairy.

Grilled Local Halibut with White Balsamic Marinated Roast Peppers on Olive-Pistachio Couscous
Lousy camera- by the time it was ready to go, the sauce had all run on the plate.  I hate that.

Broiled Petite Beef Fillet with Smoked Blue Cheese, Roasted Yellow Finn Potatoes, Glazed Baby Carrots with Thyme
And nothing says summer like a steak. 

Rocky Road Terrine
I love this dessert.  It's just plain fun, right down to the maraschino cherry that my Sous couldn't believe I was using for garnish.

Go in Peace

Comments

[Stacy]

The cherries are whimsical... do sous chefs not understand whimsy? Lighthearted and fun?

And the steak looks fantastic. I'd like mine medium rare, please...