A light dessert of homemade yogurt with raspberry coulis.
Ostrich tenderloin teriyaki served on a bed of baby saute greens.
Beautiful warm weather is here and with it, a lighter hand in cooking. The tart was purchased at the Westside Community Farmers’ Market and though it was early in the season they had a good showing of vendors. The tart was citrusy, eggy, and had just enough basil to make it intriguing.
The yogurt is simply local milk turned into yogurt via a Salton yogurt maker. Once it completed its 10 hours in the yogurt maker I chilled it and drained it for 2 - 3 hours in the refrigerator and it made a tart and tasty dessert. The raspberry coulis added just enough sweet. I don’t have a chinois so I ended up just leaving the seeds in the coulis.
The ostrich tenderloin was delicious. It tastes almost like a chickeney beef. GH and I both liked it and appreciated its tenderness and flavor…plus it’s extremely low-fat. It was quick and easy too.
that ostrich looks good, I’ll have to pick some up the next time I’m down there!
2Erika30 April 2007 @ 3:58 pm
I’ve never had ostrich… I’m certainly intrigued now. We’ve been enjoying wild boar, which to us is like beefy pork. So chickeny beef sounds right up our alley.
3vanessa1 May 2007 @ 6:18 pm
Andy, it is good.But get this, when I urged my oldest son to eat it he said “mom, you know i don’t care for poultry”. Technically, I guess he’s right…but really its nothing like chicken.
Erika, wild boar…now I’m jealous. We had wild boar pate in London and it was fabulous. Did you bag that boar yourself?
4Brilynn1 May 2007 @ 8:11 pm
I like the sounds of that ostrich tenderloin, I’ll have to search some out!
5Trig2 May 2007 @ 12:51 pm
I’ve recently become a big fan of ostrich, especially since my discovery of the Gamstom Wood stall at Borough. I’ve cooked their steaks, their burgers and their sausages and always been chuffed with the results. It’s not hard to figure out how come ostrich meat is so lean, considering they’re the fastest animal on two legs on the plant
6Ros7 May 2007 @ 10:41 am
Whoa! I go offline for a couple of weeks and when I come back the site looks all different! It’s definitely a good look.
I’m glad you found yourself some ostrich. Doesn’t it have a great flavour? I think I’d say the ostrich I get from Borough is more like duck-y beef than chickeny.
6 Responses to “What we’ve been eating”
1 Andy 30 April 2007 @ 10:18 am
that ostrich looks good, I’ll have to pick some up the next time I’m down there!
2 Erika 30 April 2007 @ 3:58 pm
I’ve never had ostrich… I’m certainly intrigued now. We’ve been enjoying wild boar, which to us is like beefy pork. So chickeny beef sounds right up our alley.
3 vanessa 1 May 2007 @ 6:18 pm
Andy, it is good.But get this, when I urged my oldest son to eat it he said “mom, you know i don’t care for poultry”. Technically, I guess he’s right…but really its nothing like chicken.
Erika, wild boar…now I’m jealous. We had wild boar pate in London and it was fabulous. Did you bag that boar yourself?
4 Brilynn 1 May 2007 @ 8:11 pm
I like the sounds of that ostrich tenderloin, I’ll have to search some out!
5 Trig 2 May 2007 @ 12:51 pm
I’ve recently become a big fan of ostrich, especially since my discovery of the Gamstom Wood stall at Borough. I’ve cooked their steaks, their burgers and their sausages and always been chuffed with the results. It’s not hard to figure out how come ostrich meat is so lean, considering they’re the fastest animal on two legs on the plant
6 Ros 7 May 2007 @ 10:41 am
Whoa! I go offline for a couple of weeks and when I come back the site looks all different! It’s definitely a good look.
I’m glad you found yourself some ostrich. Doesn’t it have a great flavour? I think I’d say the ostrich I get from Borough is more like duck-y beef than chickeny.
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