Soup and salad

Eastside Road, Healdsburg, November 12, 2009—

ONE OF THE HUNDRED indispensable dishes, no question about it.

I sneaked a rib as we left the Futurist Banquet at the San Francisco Museum a while back, and made a little beef stock out of it — I had to make it in the fish poacher; no other pan would accommodate that rib. Lindsey combined it with some leek stock made with the green tails of the leeks she cooked last week, and then made a nice vegetable soup, with cannellini, potatoes, carrots, chard and tomatoes from the garden, and pesto I'd pounded up a little before dinner. Soup and a green salad: delicious. Some day I'll tell you about the old man and the soup.

Cheap Pinot grigio