The Yellow Dinner
- Yellow tomato gazpacho
- Mousseline of crab and scallops with roasted yellow pepper aïoli
- Homemade peach ice
- Peach and mustard braised pork
- sauteed yellow squash and corm
- fried green tomatoes
- Raspberry gratin
The peach and mustard-braised pork was another attempt to scale the heights of Avec, and didn’t quite get there. How do people serve a braise, anyway? It looked terrific coming out the the Le Creuset, it was really falling-apart tender, and when I sliced it, it fell apart. Tasted fine, though the mustard and the peaches both got a bit lost.
I try fried green tomatoes every year or two. Idgy’s are still better. This time, I salted the cornmeal heavily, and added some red pepper flakes, and they were almost sufficiently seasoned. Not quite.
The raspberry gratin (basically pastry cream and raspberries, run under the broiler at the last minute) was dandy