Kerry -- that's pretty cool.
Liuzhou -- love your posts as always. they show a side of China that I hardly ever see.
Beet and Cara Cara orange salad, with crystallized ginger, pistachios and Chinese lap cheong sausage
The dressing is a very light sprinkling of the candied Cara Cara orange zest liquid from a couple of days ago.
Not every salad has to have salad greens.
Veal ricotta meatballs, sugo di pomodoro
Recipe for the meatballs (from Marco Canora (Hearth and Terroir, in the East Village)): www.nytimes.com/2007/06/06/dining/061lrex.html
Sugo di pomodoro ("tomato sauce"):
1 onion, finely diced
1 large carrot, peeled and finely diced
2 stalks celery, trimmed and finely diced
1 tablespoon celery leaves, finely minced
1 tablespoon fresh thyme
sea salt, to taste
freshly ground black pepper, to taste
3 1/2 cups crushed tomatoes
1/4 cup water
Put olive oil and onion in a heavy 3-½-quart pot or Dutch oven and turn heat to medium. Cook and stir onion until it has become translucent, then add the celery, carrot, celery leaves and thyme, along with a pinch of sea salt and black pepper. Cook for about 15 to 20 minutes, or until the vegetables have softened considerably. Add the tomatoes and water. Bring to a boil, then lower the heat to medium-low and partly cover. Let that cook for 30 to 45 minutes or until the sauce has thickened slightly. Taste for salt and pepper once more, then use as desired.
also, I'm starting a batch of beet vinegar:
This is peels and trimmings from 3 very large beets.
Here, you see 1/2 cup red wine vinegar that's covering the beet peels. I'll set this in the fridge and take another pic on Sunday, then a 2nd pic 1-2 weeks later. The color should begin to transform from a deep red to a magenta or purple in a few days time. And that's when things begin to get interesting.