My lack of recent posts can be tied directly to the amount we've been eating out recently.
A week and a half ago, we went to a dinner at Land's Sake in Weston, prepared by Tiffani Faison of Sweet Cheeks. (She was also the runner up on the first season of Top Chef. And, yes, I've watched all of the seasons of Top Chef. Let's ignore how many hours that totals, focusing instead on the hours of culinary inspiration that the show has provided.)
Three nights later, we had dinner at North in Providence. A few hours before dinner, we also tried out their new bakery. It was our second time at North, where we once again enjoyed the very imaginative small plates.
Just two days later, we were off to Chicago for more restaurants, where we ate at Alinea (our third time there).
I've charred parsnips recently too....
We also had dinner at Elizabeth. It was an excellent meal, with an emphasis on foraged and seasonal ingredients. Given that it was spring, there was a great deal of mushroom in the meal, which made me very happy. In the owl mug, we had a tea infused with mushroom. (Isn't the owl mug adorable?)
Alinea, where a tomato jerky came hidden in a twig wreath.
We also ate at Girl and the Goat in Chicago, Stephanie Izard's restaurant, which had me declaring it "Top Chef week," despite the fact that we ate food from only two former Top Chef contestants (cheftestants, in Top Chef speak). We also had breakfast (twice) at the Little Goat Diner, across the street from the Girl and the Goat.
I have a tendency to eat less healthy breakfasts on the road.)
At the Girl and the Goat, we had a dish of grilled broccoli with Rogue Creamery blue cheese and a creamy sauce. It was very, very good, marked by the husband's enjoyment of a vegetable that he usually does not like. Once home, we decided to try making it ourselves. We grilled a small head of broccoli from last week's box, a couple of parsnips (still have a few in the fridge), and the beets from this week's box.
Great Hill blue cheese. While not exactly what we had at Girl and the Goat, it was a pretty good approximation.
There were some veggies left over. I made them into a salad the next day, cutting them into cubes, adding radishes (purchased from Verrill Farm), the small head of red lettuce from this week's box, crumbled blue cheese, and pepitas. I added a bit of olive oil to the leftover greek yogurt with dill to make a creamy dressing for the salad. No photo, but recommended.