We already had a lot of stuff left from from last week's market so it was a light shopping week. Farmer Jeff padrons -- with one rogue jalapeno! I roasted the padrons in olive oil and topped with kosher salt as usual and I put that jalapeno in the pan with the ribeye. And Farmer Jeff basil because I made a batch of pesto that wasn't properly balanced and needed more basil. A bag of arugula from Stoke Farms -- $5. Coles Lake Dairy Persian feta and AtlantaFresh mozzarella. Yums.
We already had okra in the fridge and Josh mentioned that my succotash has been his favorite thing all summer, so when Indian Ridge had corn at their stall, I had to pick some up. The corn was delicious but the okra... well, maybe don't keep that in your fridge for two weeks.I also liberated a corn worm in the front yard. Aren't you proud of me?
This was Sweet Savannah Shrimp's last week in Atlanta for a few weeks so I picked up a 5 lb bag of large head-on shrimp. I know we still have a good amount of shrimp in the freezer, but it's sad to think we might run out. We finished the last of the first 5 lb medium shrimps last week.There is also 64 oz of shrimp stock frozen in handy little 8 oz portions. The Sweet Savannah Shrimp company is just coming out with the stock and as a market volunteer, they gave some to us for free. Too bad I just made a gumbo. I'll have to make those shrimp and grits like I've been saying.
A side trip to Pine St Market ended up with a package of bacon (yummy, thick-cut), a package of pancetta, a picnic salami (Rusty says it's the best batch he's ever made), and two bangers. I ended up making the bangers on Sunday with caramelized onion gravy with a side of arugula. They were pretty tasty. They would have been tastier if my cannelini beans had finished cooking.
Heading over to Star makes a great excuse to stop at Antico for pizza. I ended up there at around 12.15. I was lucky because it wasn't that busy, despite the fact that there was a football game at Tech, the first of the season. I got the margarita, as usual. It was very good, as you would expect. I ate half the pie even though I was full one slice earlier.
I had planned to get a bone-in ribeye anyway if they had it, but the 28-day dry-aged beauty that was in the case would have been hard to resist even if I hadn't planned on it. This was a delicious piece of meat. I pulled it out of the oven at 120 and it was still tending over medium! That made me sad, but it was still delicious and juicy.
A kobe coulotte is a great thing to have in the freezer. We cook it up pretty rare and then serve it with a multitude of vegetables. This piece was cut up into four different pieces.
And now for the cheese... In the top corner is a tasty Pierre Robert. I have to admit that this wasn't as good as when I had it at Bacchanalia, but it was still pretty rich and luscious. In the top left is a Vermont Creamery double-cream cremont. I actually thought it was a bit goaty for me, but they recommend letting it come to temperature for an hour and I only had it out for 1/2 hour. And then at the bottom is a hearty slice of piave, one of Josh's favorites.
Here's what our fridge looked like over the weekend. You can see that all the market goodies make it a little out of control. I did reorganized all the pickles and things are fitting a little better now.
No comments:
Post a Comment