As I mentioned previously, this week we did a great marinated tri-tomato salad . Tomatoes were tossed with fresh thai basil, balsamic, olive oil, plenty of cracked black pepper and a dash of sea salt. Maybe it’s because I’m a tomato fiend but this simple dish is one of my all-time favourites. It’s also handy if you have leftovers, as it can be added to pasta, pesto or chopped into a wicked bruschetta.
Last week I was dying to share this but didn’t get around to it. Look at this beautiful batch of pheasant in a sauce lyonnaise. Lots of onions and herbs permeate this rich pheasant jus.
We have a contract to make meatballs for a customer, so today we made about 40ish pounds of turkey and veggie (lentil) meatballs. They both turned out delish but I was partial to the turkey ones. They were studded with chunks of mirepoix, hits of thyme and smoked paprika. Outside, a perfect caramelized crust formed to seal in the tender, flavourful turkey meat inside.
The last two days have been solidly hectic. On top of the meatballs, Ken and I spent a good portion of yesterday making around 500 lemon panna cottas. Panna cotta is a set Italian cream made with cream, sugar, sour cream and gelatin, and of course, lemon! So much lemon in fact, that I had to zest 160 and juice 80 by hand. Here’s a shot of said zesting and the final result: