Warmer days have me thinking about this Strawberry Lemonade pie ā¤ļø. Bright layers of Lemon curd and a Strawberry Gelee topped with a lightly sweetened vanilla whipped cream. A summer dream āØ
Part 2. Rest of the menu for my client.
The best part of cooking for me, is that I fully get into a flow state and can happily adjust to changes as needed. Easy clients that are appreciative, open to flavors and food are a dream!!!! Like, itās really nice to get compliments on your cooking and craft. Just give me good kind people who love food.
-Roasted chicken with paprika, garlic, and herbs over a bed of French lentils vinaigrette.
-Berkshire Pork Chops Agrodolce w/ Peppers, Onions, Honey and Red Wine Vin.
-Braised collard greens
-Blueberry Honey Kefir cake.
Part 1: I get a lot of joy cooking for clients who just like good food. I recently picked up a meal prep client - a cute family of 5. Mom is an interior designer. Iāve been working with them weekly to create a menu for their busy work week that is both exciting and kid friendly. Good thing the kids are also pretty open to food and flavors. Plus it really helps that they are grateful people whose taste and kindness I admire.
Mains
-Tunisian Chicken w/ olives, orange, and golden raisins.
-Lentil Salad - Cherry Tomato and Fresh Mozz, w/ celery, red onions, olives, parsley, red wine vin.
-Swedish Meatballs in a Mushroom Cream Sauce.
-Sweet and sour cabbage w/caraway, honey, red wine vinegar, garlic, onions, fresh dill.
-Saffron Rice with Almonds & Golden Raisins.
-Garlicky Green Beans w/ Anchovies & Nicoise olives
A very crisp chicory salad for a client dinner - Castelfranco, Escarole, Mission Figs, Purple Rdish, Chives and Chevre. Tossed with a light Champagne Citrus Honey Vin.
Cornmeal Crusted Acadian Redfish - sprouting broccoli - new potatoes tossed in browned butter with paprika and green garlic. Kefir lemon & cucumber sauce. All from my @farmtopeople box. I love getting these every week ā¤ļø
Simple - roasted tomatoes with garlic, oregano, really good olive oil. Served with burratta and grilled bread. A. Appetizer for a client dinner. The grilled bread is so good with the juices of the tomatoes. The flavor gets really concentrated ā¤ļø
Brioche buns š£ vanilla ricotta with berries, topped with streusel and lightly drizzled with a vanilla glaze. These were so fluffy and as usual, not tooo sweet.
Roasted pork belly. This was really nice. It was dry brined for 3 days. This was really beautifully seasoned with sea salt, brown sugar, and this dashi mix from @okume.us .
The dashi mix is usually used for stock, but because it's so fine I wanted to experiment to see how it would be as a dry rub. It spent time in the oven at two temps, one to slow cook to tender, then broiled to crisp.
This Dashi mix has Dried Bonito, Boiled and Dried Anchovies, Sweet Kelp, Koshin Shitake Mushrooms, and Grilled and Dried Flying Fish.
It was smoky from the dashi packet, and well seasoned throughout - due to the dry brining. Iāll end up using it in a carrot salad but it would be really delicious ANY way, in spring rolls, a banh mi, in a Vietnamese style noodle bowl or over a bowl of rice as a OchazukeĀ dish with tea, or even if it was sliced thinner it would be nice as a French dip type of sandwich, because the broth in the roasting pan was super delish.
