- Two overnight slow simmers of chicken and pig's feet;
- Roasted chicken stock (from the carcasses of the two birds from the first Salon);
- Roasted pork and beef neck stocks with all kinds of veg, a brief flash of kombu, and those crazy smoked bacon ends from Tennessee.
Meanwhile, I got my hands on a great tri-tip roast after receiving a message from my brother in San Francisco that the cow he had purchased last year had nearly been consumed, with just a tri-tip left. Remembered a recipe from the NYT's Mark Bittman: one pan in which the beef is seared, tomatoes and almonds toasted, before finishing the beef in the oven. A quick romesco sauce is made from the tomatoes and almonds (I threw in some diced onions after removing these guys) in a food processor with garlic, olive oil, whatever else. I added sherry vinegar and parsley, plenty of salt and pepper and got a nice, rich, chunky paste/sauce for the roast. Sliced it up with epi bread, a bunch of greens, and was satiated in a flash...
Hope to see you all at Soup and Bread!