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!