A composed hodge-podge intended to accomplish three functions: 1) try out tableside broth frenching with these wide bowls I recently bought from IKEA; 2) be easy to chew--Jeanette had oral surgery yesterday; and 3) use up some leftovers.

The intended star was the intense pea shell consomme. I made this as part of the Bear-B-Que prep--I served an awesome pea soup that was fresh English peas pureed in pea shell consomme. It was the shells from an entire case of Iacopi Farm English peas in about 40 quarts of water, then reduced to 2 quarts! In fact, it was maybe a bit too intense. But if you've been throwing out your pea shells, give this a shot instead. They are very flavorful. Cover them in water in a stockpot, bring it a boil, simmer for about twenty minutes, then strain. You don't even need to clarify to have a clear consomme (though decanting helps).

In addition to the consomme, there were roasted, glazed carrots, carrot puree, excellent Cowgirl Creamery fresh chevre, crispy Boccalone pancetta, fried pie dough (leftover from strawberry pie for the Bear-B-Que. I garnished with garlic chive flowers from White Crane Springs Ranch, nasturtium flowers from my backyard, some Marin Roots Farm ancho cress, and Dirty Girl breakfast radish. And ALL of that was leftover.

Posted by Barzelay on 2010/04/23 @ 2:39 | Comments (2) | Veggies, Fruit, Grain, Cheese

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