Tonight I made a “real” dinner – meat, vegetables, and starch. The meat was chicken, boneless skinless, pounded and sautéed in a little butter, with a small carton, about a cup, of the diced tomatoes I froze from the 25-lb box I got from my CSA in September, boiled down, then a big spoonful of creme fraiche dropped in, and boiled down some more. Oh, I guess I mean “reduced” in more correct cooking jargon. The vegetables were Romano beans also from my CSA, roasted in a little olive oil then topped with flaky salt and pepper. The starch started off as parsley rice, but I decided to drain the broth from the bean soup I’d made a week ago or so, and use that to cook the rice. Then I stirred in the parsley and the beans, giant corona beans.
Pictures? Uh no sorry about that.
But here are pics of the rather pretty apple tart I made on Saturday, hedgehog apple tart, and the version of my Better Than Stella’s Cherry Muffins I made on Sunday morning. I baked them on convection, so the tops rose rounded – had good “spring”, but that meant the cherries rose, too instead of sinking. They remind me of those lumpy glass beads, I guess here the technical term is lampworked beads. The rounded tops made the muffins a little hard to eat, since the cherry goo made for sticky fingers. I could say I planned it that way, as an additional, visceral pleasure of eating, licking your fingers. Sure, why not.
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