With our current stretch of warm summery weather, we've started barbequeing and eating out back. Here's a look at Saturday's adventure:
The stage is set (above) with the grill going and the table positioned in the shadow of a tree. It's about 7:00 pm; the sun doesn't set until nearly 10:00 pm, so there's lots of daylight left. Instead of charcoal, I've been burning the dead limbs that I've cut off our apple and plum trees in the yard. The fire burns hot and provides a great bed of embers for cooking.
On the menu were marinated pork chops and duck sausages (cooking above) and a puréed zucchini thing (for lack of a better name) that was made by incorporating bread crumbs, cream, eggs and spices into the squash purée and cooking it until set.
The table is set and waiting for the meat to come off the grill! And here it is, the star of the show:
Dessert was an apple/blueberry tart that I made earlier in the day. And yes, the use of frozen blueberries from
chez Picard totally contradicts yesterday's post about eating in season. Oh well, it's the exception that proves the rule, or some lame excuse like that.
In any case, it was delicious. All was served with local gamay red and rosé. Here's our houseguest, Sue, relaxing after dinner:
The stage is set (above) with the grill going and the table positioned in the shadow of a tree. It's about 7:00 pm; the sun doesn't set until nearly 10:00 pm, so there's lots of daylight left. Instead of charcoal, I've been burning the dead limbs that I've cut off our apple and plum trees in the yard. The fire burns hot and provides a great bed of embers for cooking.
On the menu were marinated pork chops and duck sausages (cooking above) and a puréed zucchini thing (for lack of a better name) that was made by incorporating bread crumbs, cream, eggs and spices into the squash purée and cooking it until set.
The table is set and waiting for the meat to come off the grill! And here it is, the star of the show:
Dessert was an apple/blueberry tart that I made earlier in the day. And yes, the use of frozen blueberries from chez Picard totally contradicts yesterday's post about eating in season. Oh well, it's the exception that proves the rule, or some lame excuse like that.
In any case, it was delicious. All was served with local gamay red and rosé. Here's our houseguest, Sue, relaxing after dinner:
Alors, alors, Walt, on se laisse tenter par les produits Picard ;-) !!! La paresseuse que je suis est une afficionada de leurs surgelés, hé, hé !
ReplyDeleteVu le cadre, et le niveau des prestations hotelières, je comprends que Sue se plaise chez vous ! C'est un vrai coq en pâte ! Bises. Marie
Nous avons acheté des myrtilles surgelées chez Picard parce qu'on n'en trouve pas des fraîches en ce moment et que Sue avait trouvé dans un bouquin américain une recette de Pie aux pommes et aux myrtilles. Walter nous en a fait une à l'américaine (style tourte et fruits mélangés). Puis je lui ai demandé s'il aurait la gentillesse de nous faire une vraie tarte à la française avec les mêmes fruits. Il a eu la gentillesse, et tu as vu le résultat. K.
ReplyDeleteNous avons acheté des myrtilles surgelées chez Picard parce qu'on n'en trouve pas des fraîches en ce moment et que Sue avait trouvé dans un bouquin américain une recette de Pie aux pommes et aux myrtilles. Walter nous en a fait une à l'américaine (style tourte et fruits mélangés). Puis je lui ai demandé s'il aurait la gentillesse de nous faire une vraie tarte à la française avec les mêmes fruits. Il a eu la gentillesse, et tu as vu le résultat. K.
ReplyDelete