Veal cheeks and potato wedges
Tomatoes and mozarella on toast
Bread, cold cuts, cheese, and fruit
Some food porn from Switzerland, where Patrick and I have been preparing our own meals. Last night’s dinner was particularly memorable (and incredibly indulgent): veal cheeks in a reduced red wine sauce. The potato wedges I made as the side were not crisp enough due to over-breading, unfortunately.
The meals I’ve had in Europe the past couple of weeks have been full of ingredients so fresh and full-flavored that I’m dreading the return to Boston. Since farmers markets are common and most produce is organic, fruits and vegetables will actually taste and look like fruits and vegetables, meaning no watery tomatoes and unnaturally large apples.
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