Scallops in Fava & Pea Puree, Littleneck Clams on White Beans, Sausage & Chard, Creme Fraiche Pannacotta with Strawberries

creme fraiche panna cotta with strawberries (sunday suppers at lucques)

I had occasion to cook last night– a Sunday– and was feeling pretty inspired by a very solid weekend of good eats. Friday night a feast in our back yard, Saturday a hike from our doorstep to the top of twin peaks, down into the mission for a stop at Delfina Pizzeria, an errand at Tartine (here’s a hint: it involved walnut bread, croissants and an eclair) and another at BiRite (which involved this steak) and yet another feast in our back yard.

There is a huge collection of cookbooks in my living room. You can tell they aren’t used often because they’re behind glass, stacked with ornamental things on top that would have to be moved to use them. I woke up around 9 on Sunday and tip toed into the living room to loot a few, returned to bed and did the most serious reading I’ve probably done since college…and the result, my final paper, if you will–this menu.

Scallop in Fava & Pea Puree from Amuse Bouche (slightly altered for scale and for oil content)
With Vouvray

Clams with White Beans, Sausage & Chard from Amuse Bouche (altered significantly)
With Vermentino from Sardegna

Creme Fraiche Pannacotta with Strawberries (From Sunday Suppers at Lucques — perfect as is but would use more milk/less cream next time)
with Moscato di Asti

One Comment

  1. Johanna April 4, 2011 at 4:31 pm #

    I’m a witness to the cookbooks in the shelves.. but my, I’m also a witness to the creations that you make! This looks delicious!

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