Various recent meals.
Prosciutto Rossa [La Quercia via Goose the Market], braised beef tongue [Love Handle], epi loaf [Brotgarten].
Eaten as-is with the bread. Nothing else needed.
Spinach [Full Hand Farm], asparagus, parsley, Arbosana ev olive oil [California Olive Ranch], AgroDolce Bianco Condimento Alimentare [Delizia Estense], black pepper.
ETA: Plus Maldon sea salt.
Pan-fried barely floured (plus salt & pepper) fresh local smelts [via Goose the Market]. Bulldog sauce.
Faroe Islands salmon: marinated w/ mustard+thyme+etc then pan-fried. Wild rice [Bineshii], cooked w/ just enough water + very light salting so that it is cooked w/ basically almost all water absorbed/simmered down. Pan sauces made w/ leftover marinade + pan fond and also included deglazing w/ Brumont 2014 tannat-syrah-merlot rosé splashed in a few times from the glass in my hand. :-)
Sautéed asparagus, blue oyster mushrooms [Shamrock Farm], parsley.
Jamaican beef patties. [Patties of Jamaica] Yum.
Sautéed broccolini [Full Hand Farm] – done in the pan after sautéeing the guanciale w/ residual oil in the pan, no further salt.
Pasta Carbonara. (2 egg yolks + 1 egg [Schacht farm eggs], grated Pecorino Romano, lots of ground black pepper, stir; cooled-to-RT sautéed cubed guanciale [Smoking Goose] + the rendered fat, stir; dripping-wet warm linguine [Rustichella d'Abruzzo] straight from the cooking pot (minimally salted water (the guanciale is salty enough)). Immediately stir and fold vigorously. That's it. Plated w/ more Pecorino Romano.
