Monday, March 21, 2011

in the kitchen

Sunday we made a brief stop at the Ballard Farmers Market on the way home from the boys' hockey tournament. I picked up some handmade smoked salmon ravioli that I tossed with butter and parsley, and some braising greens that I blanched and then tossed with a bit of butter, lemon zest and lemon juice. The meal was perfect, except that I had hoped to find some rhubarb to roast, given that it's now, officially, spring. (Those of you who have been reading for awhile know that I tend to go on and on and on about rhubarb every spring.) There was none to be had at the market. Much to my surprise, I found some, locally grown, this morning at the grocery store. So, tonight, I roasted rhubarb for dessert, and it was deeply satisfying. It may be frigid outside - the image below was taken at Abbott's baseball practice this evening - but at least there was rhubarb.

In other news, I tried a new sandwich bread recipe, and I love it. It is delicious, the perfect density and crust for sandwiches, and keeps really well. The only note I would add is that it was too much for my mixer to do the kneading for this two-loaf recipe.

6 comments:

Chai Ling said...

10.06pm, here in Singapore. Long day after work. Back at home now. It was not so good a day in the office. But your last photo reminds me that life is still beautiful, sometimes :) Thank you for making my day a little lighter, Lecia!

Alice said...

I love the farmers market so much, although ours is only small and the variety of ingredients is not huge. And there's nothing like homemade bread either.

Sammi said...

The bread looks delicious :)

Yiota said...

I really must try to make bread! It must be so fulfilling somehow!
Yours looks great!

susie said...

If this is the same sandwich bread from "Good to the Grain," then it's the same one we make often. My only complaint is that the recipe makes only one loaf at a time. Did you double the recipe or use a different one?

Francesca said...

I never had ravioli with a fish filling -- they sound very good, especially with butter and parsley.