Saturday, April 7, 2018
Thursday, 4/5/18
We had the rest of the bread with cheese and salami, plus a salad from "Six Seasons". I feel that I owe the chef an apology after what I did to his Farro and Roasted Carrot Salad with Apricots, Pistachios and Whipped Ricotta. First I realized that I didn't have as many carrots as I thought I did so I used sweet potatoes instead. No dried apricots in the house; how about dried cranberries? Pistachios are too expensive so in went toasted pepitas. Finally I didn't feel like whipping the ricotta and skipped it. I did have the called for feta cheese and farro, at least! Luckily it was still really good, despite my tinkering. I must try to remember to use this book more when our farm share starts up.
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