Both the salad and the pasta sauce are inspired by Suzanne Goin's book Sunday Suppers at Lucques, both are very simple if you have the right ingredients. I did. Heirloom tomatoes and salad greens of several colors come from this week's Farmer's Market. The tomatoes may well be the last ones I had to buy this summer: my own tomatoes are turning red! Or they may be not, you can always use more tomatoes, and I love to buy them.The salad is garnished with mozzarella fresca and a few oregano leaves and dressed with balsamic vinaigrette.
In the book, the morell mushroom ragout with crème fraîche and fine herbs is served over a toasted brioche, but I found out that it's equally delicious over my homemade fettuccine.'Shrooms come from the Market, of course. The herbs are growing in a pot on my garden table, and the chervil is already going to seed, so I have to use it fast.
You don't have to buy crème fraîche every time the recipe calls for it. I just have it going in the refrigerator all the time: when there is a little left on the bottom of the crock, warm up some heavy cream and use the leftover crème fraîche for starter. It keeps in the refrigerator very well.
Look at this, I cooked vegetarian again! I did have an idea to tear up some prosciutto and use it in the sauce instead of salt, then realized it's too strong for the rest of the sauce.OK then, I'll do steaks tonight.
2 comments:
That pasta looks so good! Love the heirloom tomatoes!
Judy - thank you, and I love heirloom tomatoes too. I'm trying to grow them this summer, but they grow so much slower than the hybrids, I guess this is how they develop their wonderful flavor.
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