Collaboration

On short notice, we went over the Chris & Sirkka’s place for dinner. Chris and the guys are recording, so we tried to time it for his return home. After some consultations about ingredients, we brought over a few things and all got to work while the kids played. I stuffed some of their crookneck squash with a mixture of sautéed squash necks, onion, garlic, and crabmeat, then covered them with breadcrumbs and parmigiano. Sirkka dug and roasted some potatoes (their garden is incredible) and Christine sautéed chard with some of our lardo.

They had bought some escolar and scallops, and marinated the scallops in wine and soy sauce, so we seared them and deglazed the pan with the marinade plus agave nectar to make a sauce. I minces a cucumber and a serrano to make a little salsa/salad to go with it and cut through the richness. This is exactly the kind of dish I had in mind when I made these plates, but we never used them before I gave them to Sirkka for her birthday. We polished off an open bottle of a Trimbach pinot gris.

Chris threw the fish on the fire when he got home, and we put everything else on the table. Damn fine. We brought our last Choffelet-Valdenaire Givry, and it was an excellent match. The end.

6 comments to Collaboration

Yours Truly



I'm a painter who happens to also spend a lot of time growing, making, and writing about food. I'm particularly interested in the intersection of frugal peasant cooking techniques and haute improvisation. And I have a really great personality.

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