lsanderson | Thank you B&K! (Reply)

Helped cook at a great dinner last night which several people helped throw together. I was on salad and veggie.

For salad, I did a clamshell of spring greens with herbs, a lemon vinaigrette with extra virgin olive oil, lemon juice & mutard de meaux. I sauteed some bay scallops in olive oil and vermouth, with lemon thyme and lemon zest. B picked the triangle plates, so I put scallops in one end, grape tomatoes in the other, then tossed the salad and served that in the middle. (My camera did not like the closeness or the lighting...)

For the veggie, Laura Jean and I went to Kowalski's, but I didn't like anything there, so we went (during rush hour) over to Lunds through the back streets. There I found some broccoli rabe, and I bought two bunches. Then I went to find some balsamic vinegar, which I like on it. Instead, I got some fig balsamic, just because it sounded interesting, and a pound of butter.

I boiled the rabe in water, and melted the butter in a pan, and poured in the fig/balsamic. It homoginzed quite well, and I poured it over the rabe. I was pretty happy with it.