Two recent dishes: first, a little salad of arugula, fresh cherries, and some fancy-pants blue cheese. Lots of black pepper. Looks like I served it with some soup or whatever.
Such a lazy salad. I couldn’t be bothered to pit the cherries, so I went full-lazy and left the stems on too.
Second, orzo with peas, cooked mostly in the style of Frank Restaurant’s Spaghetti Limone. Thing is, I had some action left over from cooking chicken recently, in the form of chicken drippings (schmaltz and jus, mind) infused with fresh herbs.
So I went ahead and used that instead of the cold butter indicated in the recipe. Added some grated Parmesan too, just before stirring, for an extra-luxe sauce. Toasty breadcrumbs on top because crunchy is the best texture.
