Updates

You shouldn't think that every week I am making something new that I've never done before, and that it always comes out perfect.  I mess up plenty, and I also like to revisit popular dishes.  This weekend I made a lot of old favorites, but with seasonal changes.

First, I decided to make a clafoutis for brunch.  It's an easy, inexpensive, yet impressive dish that is easy to make ahead of time, which I feel is key to entertaining.  It's almost time for stone fruit, but right now blueberries are the stars at farmers markets everywhere, which is why I decided to make that the main ingredient of the clafoutis.  

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That Rotating Device

My flights got moved around this week due to Memorial Day weekend, which means Green City Market day now falls on my 'in need of a huge meal because I haven't eaten in 24 hours' day.  Thankfully, in addition to wonderful samples, there is prepared food available.  The crepe stand has delicious offerings.  Options include plain, mixed berry jam, cinnamon and sugar, caramely maple syrup from the rolling hills of Indiana with pecans, and a savory herb and cheese.  Still hungry.

I pass by the demo tent featuring food from Bin 36, and some chicks from Top Chef-- hunger before gardening tools, right?  The wind blows the scent of charcoal in my direction.  I make a sharp left and journey 'till I find a tent with smoke rising in the back.  Burgers look ok, elk burgers better.  Next line reads elk bratwurst, followed by lamb bratwurst.  Can be covered in sauteed mushrooms and/or green onions.  Done.

I go easy on the grainy mustard so the flavor of the sausage comes through.  The sausage is far from fatty, and genuinely tastes of the elk and lamb.  If I had never had lamb before, I could accurately determine its flavor profile from this sausage.  Very clean flavor, but still hungry.

With sausage on the mind I exit the market on the east side, where the Mint Creek Farms tent is, home of wonderful lamb products.  That's a lie.  I grab a rhubarb galette, then make my way out.  Lamb bratwurst and chorizo procured, which is a good thing.

Going home I have no idea what I'm going to do with the goods.  A mile deep into lakeshore I recall a wonderful article about the marriage of paprika and mint.  It may sound odd at first, but it's really a brilliant combination (read the article for quality descriptors and history).  The new mission is to create an improved gyro using lamb sausage and integrating mint and paprika.

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