Thursday, February 3, 2011

Elk and Cheddar Melts with Piper's Pickles

Grilled Cheese and Tomato Soup

Piper whipped up this tomato soup for us after a couple of hours of romping in the snow; I made some grilled cheese using her beautiful homemade bread to go with it. (Bourbon hot chocolate not pictured.) What a perfect snow day lunch!

Elk Loin with Pan Roasted Brussels Sprouts and Turnips, and a Red Wine- Rhubarb Apple Sauce

Amazingly enough, at Piper's house this was another pantry meal. She had the elk in her freezer from a hunter friend, and the brussels and turnips from her CSA. We rubbed the elk with a spice mix (black pepper, juniper berries and herbs), seared it on the stove and then roasted it in the oven. The Brussels sprouts and turnips were cooked in bacon fat until they caramelized, and we improvised the sauce using rhubarb, apples, red wine, rosemary, and a little gin to compliment the juniper in the meat.

Beet Bruschetta

Stuck in Chicago during "Snowpocalypse 2011," my friend Piper and I have been working with what food she has in her pantry... by which I mean, the most amazing assortment of ingredients! Inspired by a meal we had at Lula before the blizzard, I used the beets from her last CSA box to make my favorite salad, and served it atop her incredible homemade sourdough with her homemade farmers' cheese. Yum!