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Roast Pâtisson with Tomatoes and Burrata, Pickles, and Pears!

September 21, 2009

An off-the-cuff vegetarian supper

So the rosemary-roasted pâtisson was delicious.  I did end up adding that tomato to the mix, which I think was the right thing to do.  Served atop some soft polenta (ratio: 5 parts liquid:1 part coarse cornmeal) with a healthy dose of burrata cheese, it made a satisfying impromptu vegetarian meal.

The cucumber has been pickled, now I just need to wait until the weekend to crack into the jar.  In addition to the chicken soup, the carrots have also been used in a red bean stew (using dried red beans from a past CSA basket) and a batch of Fergus Henderson’s Trotter Gear – there’s a guest post coming up.

Pain au chocolat bread pudding was the fate of many of the pears, and look!  More pear inspiration, in the form of a classic French tarte Belle-Hélène on Croque-Camille!

Originally published on Seasonal Market Menus.

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