So, in addition to re-organizing my pantry and two cabinets, I spent a good part of the evening in the kitchen.
I've made Berta's Chicken Stock from The Silver Palate cookbook forever. It's the best. It's not a difficult recipe, just requires a few hours of my presence and a tiny bit of attention. The messiest part is straining off the stock and disposing of the chicken and vegetables.
Tonight I retrieved the parsnips and carrots for our dinner veggie, which accompanied an oven-roasted pork tenderloin with peach sauce. We also enjoyed some seasonal figs with honey, oven-roasted and topped with goat cheese and bacon. I no longer have the patience to stuff and wrap individual figs. Layering works, and the flavors are divine.
|Sizzling hot, oven-roasted Figs with Honey.|
|Topped with Goat Cheese and Crispy Bacon.|