Monday, June 6, 2011
Feeding An Art Show
That pound of curry powder is burning a hole in my cupboard (though it's rather mild in flavor, oddly enough) and so I set upon the idea of doing some kind of meat curry—chicken being inexpensive and rather widely-accepted, I put that atop my list for marketing. Now, a curry is always best served in a traditional manner, atop a bed of rice, so my favorite boiled rice was set to accompany the curry.
As for vegetables, I was a little more free-form. As I wandered through Eastern Market in the morning on Saturday, I spied bunches of fresh asparagus, advertised as having been picked at 10 AM on Friday. The same vendor had some lovely lemons, so I quickly decided on the idea of searing the Asparagus and serving it on a toast point with a vinaigrette of lemon juice and olive oil, and topping that with some shredded Parmesan cheese. Recipes to follow!