A number of years ago a good friend asked Farmboy and me to participate in a dinner club. I had never used a food processor before and I think one of our first recipes was for some kind of wacky blue cheese coleslaw (it was delish… I’ll post the recipe later if I can find it). There was cabbage flying all over the kitchen. I became friends with the food processor and can now thankfully profess that I am no longer afraid of kitchen gadgets or appliances. That being said I can now confess that I am a Foodnetwork and TopChef junkie.
The last time we hosted was in the Fall and shown below is the delicious menu. My intention was to do a totally local menu with locally raised beef and vegetables. I was side tracked by the Green Peppercorn Sauce which took me down the trail of a more Latin flavored meal, hence the black beans and chipotle peppers. The Salsa Verde, Garlic, Greens and Yukon Gold Potatoes came from our potager garden. In order to get Grass Fed Filet Mignon we had to buy what the grocer had from somewhere like Bolivia! Uggh. I should have prepared better. I did not realize that the local farms often do not carry “retail cuts”. A local butcher could have gotten the beef if he had more time but it would have come from Nevada since apparently it is difficult to finish beef in our climate on grass. I’m still a bit perplexed by the whole thing, but I’m learning.
Black Bean Pica with Garlic Bruschetta
Salsa Verde with Corn Chips
Spicy Pumpkin Soup with Green Chili Swirl
Grass Fed Filet Mignon with Green Peppercorn Sauce
Garlic and Cheese Chipotle Mashed Potatoes with Seared Greens
