Ok, ok, so a real entry.
Thankfully, there is no more of
this in sight, as of the second week of March. No, the cold season is ebbing away, and hearty meals will transition now to less-starchy, less oven-necessitating alternatives.
But first, a star dish attempt from the wintertime sojourn, my first all alone in DC. On your right is an interesting combination: pasta with brussels sprouts, which I think didn't turn out exactly as cooked as the recipe called for, because when
they sliced the sprouts, they did it in a processor with a slicing attachment, while I was doing it by hand with a dull knife, trying not to slip on the handle a third time. But it was ok. The gobs of melted cheese helped. What I really liked about this meal though, was the roasted vegetable 'extravaganza,' whose recipe you can find
here. The beets stained everything a lovely pink, the parsnips and carrots turned sweet and succulent, and the fennel... well I didn't notice that much, but I'm sure it added something. :-)
In the interests of full disclosure, I include this photo, which followed the meal:
Ok, this is the magazine's photo, but mine came out pretty close, and oh-so-scumptious! I can not well describe the interplay of salty, sweet, tangy-- plus the textures-- that made for such good play on the tongue! Sufice to say you should try it yourself.
Actually, it looks like I only have the leftover picture- noooooo! The original at the party was much more elegant. Oh well. O Hell. Guess I'l have to make it again. Won't you come over to sample? :-) Happy Cherry Blossom Season!
