Thursday, August 04, 2005
Local lasagna, hold the noodles. OK, fake lasagna.
Oven-roasted oiled zucchini strips, layered with roasted tomato slices, Cowgirl Creamery cottage cheese, leftover Marin Sun Farms ground beef, onions and garlic from the Pt. Reyes Station farmers' market, a showering of grated Straus cheddar, some chopped chard plus oregano... It was so seductively rich and tasty, I'm getting shivers about this terroir dining.
While I was roasting the vegetables, I also roasted some extra tomatoes for soup later this week. Ran 'em through the food mill, and then decided to add the left-behind skin and seeds to the lasagna. (It's a food concept of mine I call "pushing." You keep pushing bits of your food into future dishes. I'll go into more depth some time.)
Should I even tell you about the two roasted potatoes? I scooped out their insides for non-wheat crackers (it worked!) and saved the shells for filling and re-baking later.
(UPDATE: Thanks to Dr. Biggles at MeatHenge, I now have a tastier pic of the food. He's way on top of his Nikon and I'm just a plebe. Thanks to the master, voila the improved image.)
Posted by cookiecrumb at 3:41 PM