Monday, October 10, 2011
I am very excited to post a video series on this past weekend’s dinner party, which was my last hurrah celebrating summer corn and tomatoes. And perfect weather for it, I might add! The menu included a salad of baby spinach, Boston red leaf lettuce, raspberries, red onion, and toasted walnuts; a main course of sautéed hake served atop a duo of creamed corn and gremolata and garnished with a colorful mélange of tri-color cherry tomatoes, corn, and parsley; and French apple tart. Sounds good, right? That will have to wait. Soon.
Why wait, you ask? Well, if you’ve been reading my posts of late you know that I’ve been taking full advantage of summer tomatoes, and after all my tomato sauces, soups, sandwiches, and salads I wanted to do something a bit different. Inspiration struck: why not make my own homemade vegetable juice? I also wanted to show you how to make vegetable stock since I was planning to make a spicy Mexican tortilla soup. Interesting stuff. (Think: homemade bloody/virgin mary, and a very hot incident involving chili peppers.) So check out the intro video below, and then follow my posts this week (now linked above) that will show you creative ways to use your veggies that are economical, sustainable, and healthful. We’ll get back to real food soon, I promise, including more international cuisine when I’m in London next week.
Thanks for reading!