• Fatted Calf crepinettes of pork with pistachio
• Freshly shucked chickpeas, blanched, shocked, and pressed into a sheet with olive oil, salt, and cumin. Ideas In Food would call it a "mosaic."
• Fried chickpeas. These are super delicious and quick. Canned chickpeas, deep fried once at around 300F, then let cool to room temperature. Fry again at 350F just before serving, then toss with salt and orange zest.
• Orange-roasted baby beets. Wrap the beets in foil and splash in some orange juice, olive oil, and salt. Roast at around 400F until the beets are tender. Let them cool just enough to be able to rub the skins off. wrap the tails in a bit of foil to keep from burning them when re-heating. Re-heat in the oven.
• Fromage blanc from Cowgirl Creamery.
• Segments.of local Valencia oranges.
• Garnished with some small beet greens and drizzled with olive oil.

All the components of this dish were fantastic, but it really needed a sauce. I could have easily made a quick pan sauce by deglazing with some stock after cooking the crepinettes, but I didn't do it this time. I don't know why not. It would've made it an outstanding dish. As it was, it was still a tasty plate.

Posted by Barzelay on 2009/08/19 @ 23:10 | Comments (1) | Meat, Veggies, Fruit, Grain, Cheese

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