Fait Accompli

This will be quick, because I’ve been writing all day and desperately need a shower. Wednesdays we have the Farmers’ Market in town, so we wandered over to get a few things. Wild Hive has a table there, so we said hi to Don and grabbed some beans and a bag of his 10-grain mix. I like making it into risotto-y things, and since the wife had stopped at the fish market earlier for scallops, we were in business.

A simmering pot of roasted chicken broth and some little beets cut into small cubes (plus some minced dried porcini) were all I needed to make a creamy, deep fuchsia porridge of sorts which I topped with seared scallops and a little pan sauce made with sherry and pimentón. A salad on the side. Organic rosé. Aaaaw yeah.

Tweet about this on TwitterShare on FacebookGoogle+Pin on Pinterestshare on TumblrShare on RedditShare on LinkedInShare on StumbleUponEmail to someone

Subscribe

5 Comments

  1. Zoomie
    6/14/2009
    Reply

    Like that big, floppy leaf on the side – nasturtium? If n, are they edible? I know the flowers are but haven't seen anyone munching on the leaves.

  2. annc
    6/14/2009
    Reply

    how very pink & green of you

  3. Brooke
    6/15/2009
    Reply

    Love the pink risotto. I want beets in everything these days. Don't know why.

  4. peter
    6/15/2009
    Reply

    Zoomie: Nasturtium leaves are delicious.

    Annc: I wore my Nantucket reds while I made it.

    Brooke: Because they're so good.

  5. Heather
    6/16/2009
    Reply

    My beets are almost ready to be turned to tiny cubes. The scallops look nice and bouncy.

Leave a Reply

Your email address will not be published. Required fields are marked *