Fall harvest

This morning I made Richard Olney’s soup au pistou with a few changes to the original recipe. The best part of the recipe is the pistou, which you make by grinding a handful of basil leaves in a mortar and pestle with salt and pepper, parmesan and olive oil. The flavor is sublime!

I bought a new ristra at the farmer’s market so decides to use up my older one by making a red chile sauce to slow cook a pork shoulder I bought from a farmer at the market yesterday. You toast the chiles for a couple of minutes, seed them and then simmer in boiling water for 5 minutes. Puree with 1 cup of the simmering liquid and add a teaspoon each of cumin and coriander, s&p, and a bay leaf. I poured that  mixture over the pork shoulder and am roasting it at 350 for two hours!

Next up is fresh pico de gallo from the last of my harvest tomatoes!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s