It started with some beautiful produce.
This was my first time to work with red torpedo onions. They were a little sweeter than I expected, so I thought they would go well in a sauce.
Heirloom garlic was finally available
So I chopped up a mirepoix…
peeled, cored, and seeded some tomatoes (a mix of heirloom and romas)
…rolled me out some homemade lasagna sheets (a little wider than usual)…
…so I ended up making something much like manicotti by the time I rolled them with ricotta, spinach, shallot, and some of the chanterelle mushrooms.
Topped it with the bolognese sauce I’d made, some fresh mozzarella and parm.
I also wanted to try my hand at popsicles. Started with 2 or 3 peaches, peeled and cut up..
… added a little cream, and some simple syrup I made..
After I ran them though the food processor, this yielded about 1 1/2 cups.
More than enough for my four popsicles
They were tasty!
But back to the meal. Started with some nice salami and peaches.
Then parmesan souffle with chanterelles and prosciutto (a la Frank Stitt)
and finally my lasagna rolls. It was nice.
The Green Pea Experience 