I picked up some Fatted Calf duck pate at the Berk Farmers' Market today for the first time.
Got home and was too lazy to make a big deal dinner so I decided to make the following:
Carrot soup with a roasted pepper soup poured into it to be swirled around. This recipe is from the Chez P. Bertoli cookbook which uses regular peppers for the soup. I was impatient and used (as I have before) roasted red peppers mixed with some stock and cooked for about 20 minutes. For the carrot soup, I sauteed some shallots and dropped in about 8 carrots of all sizes (all from the organic box this week and last), added some chicken stock and cooked until tender, then pureed. Pureed the pepper soup as well (it's a little thicker) and poured a good-sized glob into the carrot soup. It's amazingly good.
While soup cooked, I steamed 3 artichokes and then put them on the back stoop to cool off (with our 30-40 degree weather lately that was a snap). Cut them in half and took out chokes and served them as a sort-of salad (oil and vinegar dip)
I served the pate with some wonderful pan d'epis from Acme Bakery.
This turned out to be really good. It was like a dinner that started out with appetizer, went on to the soup course and then the salad course and then ended.
I had gone to the Berkeley Farmers' Mkt cause I heard that the Swanton strawberry guys were there. Not this week (maybe I was too late - 12:45). I got some pretty good strawbs at Berkeley Bowl and served them with Fage yoghurt for dessert.
Very satisfying and elegant yet not a lot of work.