Oh, not much, just some random stuff from the freezer.
Oh wait, just kidding, I forgot.
We started with some of the cooking on Tuesday and Wednesday, but did most of it during the day on Thursday. It was just the two of us for dinner, which was great — it ended up being pretty low-key all weekend, with lots of board games and relaxing and much-needed quiet time. I wasn’t at the computer much, which is pretty rare, and which is also why I am way behind on posts.
We had a cheese plate out for the day. I had stopped in to Melrose Market on Monday to pick up cheese and some other things, so we had a good supply of cheese nubbins from Calf and Kid. She puts the leftover small chunks in a basket and I like to rifle through and grab what looks tasty. I also picked up a raw cow milk Belgian cheese whose name I don’t remember, but which tasted just like something that I ate a lot when I lived in Belgium, so I got a little chunk of that. We also had a homegrown homemade chèvre to spread on baguettes, some homemade homegrown blackberry maple bourbon preserves (the blackberries were homegrown, not the rest), and a Washington Organic Pinova apple.
At lunch-ish time we also had a few Washington-grown oysters from Taylor Shellfish Farms, also picked up at Melrose Market. We are just learning about oysters, so I got a few of the smallest ones, and the nice man gave me a free sample oyster knife too. We had two each of: Shigokus, which the guy said were pretty popular; Kumamotos, which have become a staple around here apparently; and Olympia, which is the native Northwest coast oyster. I served them with two kinds of mignonette made with Red Dog Farm shallots, one batch with storebought red wine vinegar (not organic, but good-quality), and one with homemade apple cider vinegar made from Washington apple cider.
Anyway, we cooked all day and then the homegrown turkey was ready earlier than we thought, so we had to scramble at the last minute to get some stuff ready while the turkey rested.
We started with an Island-grown salad from Butler Green Farms, with homemade homegrown goat cheese feta; some tomato (!!!) that I bought on Saturday from Kittitas Valley Greenhouse — grown in a heated greenhouse, but still vine-ripened; some Oxbow Farm sliced French breakfast radishes (thanks farmer Becky!) that I got at Melrose Market. Topped with a quick vinaigrette made from the mignonette and a dash of California Organic olive oil.
The rest of the table was set pretty quickly after that.
Homegrown turkey, with Red Dog shallot, the top of an Oxbow leek, half an organic grocery store lemon, and some homegrown parsley and sage inside. Roasted simply with a butter baste.
Persephone Farm brussels sprouts, halved and sautéed with Island-grown, home-cured and -smoked bacon and a Washington Organic Pinova apple.
Island-grown potatoes from Laughing Crow Farm, mashed with homegrown roasted garlic, some homemade butter churned from Fresh Breeze Dairy, and a couple of dollops of homemade homegrown goat yogurt. Broiled briefly to melt a lovely crust of imported Pecorino cheese that I grated on top.
Homegrown carrots braised briefly with water and butter and topped with homegrown parsley, after Bittman (search inside the book for “quick-glazed carrots”).
Stuffing (dressing) made with homemade bread cubes from organic Utah flour, with sautéed Oxbow Farm leek, Holmquist hazelnuts, another Pinova apple, and some Foraged and Found dried chanterelle mushrooms, reconstituted in apple cider, which I then used as a cooking liquid for the stuffing.
We also tried to make homemade canned cranberry sauce with the ridges and everything, like G.’s childhood. But we reduced it WAY too much and although it was delicious, it was decidedly NOT can-shaped. Rather, we were initially worried that it would not emerge from the can at all, but when we drilled a hole in the bottom of the can to break the vacuum, it eventually emerged as a giant blob that then spread out all over its plate. It is pretty much the consistency of the inside of a Fig Newton. Which gives me ideas for its future …
I also tried to make pumpkin crème brûlée according to this recipe. I should’ve looked for another recipe once I realized this wasn’t really a custard recipe so wasn’t really going to be a crème brûlée. Still, I proceeded, using a homegrown pumpkin (one of two small ones that mostly matured in the garden) and some homegrown homemade sweet (unsalted) chèvre instead of the mascarpone it calls for. We ate one ramekin, and it was tasty, but not a crème brûlée (despite the crunchy crust). The other three ramekins have been turned into a pumpkin pie of sorts, that isn’t really a pie either, but that I hope will make a tasty breakfast.
All in all, a lovely beginning to a super-relaxing long weekend.