Mushroom risotto. Made with duck stock (Plum Creek) and fortified with golden oyster mushrooms (Killbuck), which were cooked separately in butter. Risotto made the same way everyone makes risotto. Like their fat, ducks give good stock. Chenin blanc in the glass.
1.5 cups of milk, 3 tbs flour, same of butter, thyme, salt, pepper, dry mustard, paprika, and a bunch of shredded cheese for the sauce. More milk can be added if it seems a little thick. Broccoli was blanched in the water that would eventually cook the pasta and then dropped into ice water.
Broccoli from Spring Hill Farm & Hispanic Urban Growers Enterprise via Farm Share. Thyme from Farm Share too (even if there is a bunch in the backyard). Bread is something wild from Stone Oven--that's the unedited color--also via Farm Share.
It's never too hot for rice or pasta.
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3 comments:
Hey Tomato,
Nice lookin' pasta. Hope you are still coming on Saturday, just made some All American Barbeque Sauce to go on the pulled pork.
Hey Steve. We'll be there. Want us to bring anything specific?
Nice shhare
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