Comments on: Dark Days entertains

By: Sean

Sean — Sat, 17 Nov 2007 03:27:02 +0000

I didn’t realize Eduardo’s was new to you. We’ve been fans for years. I especially like the palo e fieno.

By: Tartelette

Tartelette — Fri, 16 Nov 2007 21:44:53 +0000

You are such a source of inspiration! I try to purchase as many local ingredients as I ca but it is difficult around our part. We finally got a slow food/ eat local restaurant in town, but they chare and arm and a leg for anything. The farmers’ market is still the best place to go to. Lovely soup and thanks for listing all your different resources, it makes me dream!

By: Anita

Anita — Mon, 12 Nov 2007 15:29:47 +0000

Panda: Yep, and it’s only gonna get worse. Argh!

Cookie: Yeah, not local ingredients, but locally produced. Which is as much as anyone local is doing, to the best of my knowledge.

Bri: Totally spoiled, yes! I got an email back from Amy’s PR person on Friday. and again they’re unable to use local ingredients (too large a scale, she says) but they are mostly made in Northern CA.

S’kat: It seems to be going around, that insanity thing.

Nicole: The leek in ash is actually not nearly as impressive as it sounds. But the technique is in the newspaper recipe I linked to from the post:

>>For the melted leeks: Preheat oven to 500°. Wash the leek free of grit from top to bottom. Line a baking tray with aluminum foil, and place the leek on the tray. Put into oven for approximately 30 minutes, until the leek is completely charred on the outer layers and softened. Remove from the oven and set aside to cool.

Clean the leek by peeling off the outer charred layers. Crumble about 2-3 of the layers as fine as you can [[I used a cooffee grinder]] until they resemble ash. Set aside separately. Roughly chop the tender inner layers of the leek, and place into a mixing bowl. Stir in the reserved “ash,” and mix in olive oil and salt to taste.<<

By: Nicole

Nicole — Mon, 12 Nov 2007 11:31:42 +0000

I would be curious to hear about the technique for melting a leek in ash. It sounds interesting and vaguely dangerous! *grin*

By: s'kat

s'kat — Sat, 10 Nov 2007 14:50:40 +0000

Good to see I’m not the only one in the midst of may-jah insanity! And yes, you California types are utterly spoiled by the local bounty.

By: Bri

Bri — Wed, 07 Nov 2007 02:40:16 +0000

Kudos on participating. Wish I’d known about it sooner since I’m inclined to make mostly local meals anyway. Aren’t we spoiled in California? By the way, I love Amy’s stuff. Their cheeseless pizza is divine.

By: cookiecrumb

cookiecrumb — Wed, 07 Nov 2007 01:22:13 +0000

Hey!
That soup was dreamy. Not heavy, and (strip me of my credentials now), I couldn’t even tell it was leek and potato. Ethereal. With an earthy green dab in the middle.

I know Eduardo’s pasta! We love their cappellini (birds’ nests). Not locally grown, but homies nonetheless.

You’re doing great with the Challenge.

By: Chubbypanda

Chubbypanda — Wed, 07 Nov 2007 00:37:39 +0000

I hate how busy it always gets during the end of the 4th fiscal quarter. Everyone is trying to celebrate holidays and finish everything up for the year.