Last night’s lasagna was easily the best I have ever made, but it was not exactly light fare (eating some cold leftovers today, I noticed the unmistakably grainy texture of beef fat, and was reminded that decadence has a price.) So to give our arteries a bit of a break, but keep the comfort level high, I put some yellow-eye beans out to soak early in the morning. Very early.
Around noon, I took a hunk of bacon skin and a bit of lardo, cut them up into morsels, and got them all rendery in the Dutch oven. A bag of our frozen mirepoix followed, and then the beans and their water. Herbs, maple syrup, tomato paste, balsamic vinegar, shichimi, and soy sauce rounded out the flavors. Once at a simmer, it went into a 200˚ oven all afternoon.
Around 5, I pulled the beans out and moved them onto a warm burner to keep going, and tossed yellow cauliflower with garlic, onion, oil, salt, and thyme and put it in a now-hot oven to roast. I sliced some guanciale, got it going, and added halved Brussels sprouts, let them caramelize pretty well, added garlic, deglazed with white wine and lemon juice, and let gently steam until they were soft. In a perfect world, I would have had teff fermenting in the laundry room so that it was all ready to make enjera. But ours is not a perfect world. So I made crêpes with teff and rye flour plus some yogurt for a little fermented tang. Usually I make these with Guinness, because the flavors are excellent together and it makes the crêpes bubbly. But we have no Guinness (see above note on worldly imperfection.)
This was win. Intense flavors, porky richness from almost no meat, melting sprouts, sweet brown cloves of garlic smooshed onto al dente cauliflower- we were all grinning. Milo couldn’t figure out which thing he loved most, and there’s enough left for him to take it for lunch tomorrow.