Monday, November 17, 2008
The beautiful beets were turned into borscht: thinly sliced onion sauteed with rashers of pancetta, grated beets, the leaves, chopped, some cloves of garlic, a bulb of fennel with leaves, chopped, a carrot, sliced, juniper berries, peppercorns, a little sugar, 3 Tbps sherry vinegar and about 8 cups chicken stock. Lemon juice at the end.
Greek yoghurt with some crushed garlic stirred into it, to top it off.
And a perfectly ripe persimmon (took about 4 days at home to ripen) for dessert.