Stamppot; barley

Eastside Road, February 11, 2016—

WE BEGIN TONIGHT with leftovers, made over: the potatoes-peas-and-kale from last night, with a little more kale and some stray chard mixed in, resulting in the best of both worlds: flavors deepened and merged over time, and new ones distinct and pointed to balance them. It's always so interesting to taste these changes — and tooth them, too, because textures evolve similarly.

Then that barley pilaf Cook likes so much to make: whole-grain barley stewed in stock, with lots of butter, and nice fresh scallions chopped in toward the end.

Green salad afterward, and a tangerine for dessert.

Cheap Barbera d'Asti, 2013

☛RESTAURANTS VISITED, with information and rating:
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