Roussette de Savoie, Domaine Edmond Jacquin, 2007
Tuesday, October 21, 2008
Another lunch at Chez Panisse
A DELICIOUS SOUP: Harira soup with cilantro and lemon; poached salmon fillet with tender turnip slices. Harira is a slow-cooked North African soup, usually based I think on lentils but in this case made with shell beans. (There's a recipe in David Tanis's new book A Platter of Figs and other recipes; when I have time I'm going to have to make it — it involves lamb, favas, and lentils, flavored with onions, saffron, ginger, cinnamon, turmeric, red pepper, chile, garlic, parsley, and cilantro!) The salmon was also tender, beautifully cooked and flavored, sweet and supple; and an affogato finished the meal perfectly.