Bounty

The bounty in my kitchen after an hour and a half walk to the Hollywood farmers market this weekend was incredible:




This is raw wildflower honey from the market, not spun, but the texture of marshmellow cream with the lightest, creamiest flavor with just the slightest floral hint. It has blessed many a cup of fresh mint tea and lemon ginger tea as I'm trying to recover from this horrid flu/cough thing.


Here we have thinly sliced shallots cooked with pancetta with shitake mushrooms, sugar snap peas, and basil.


And here a stroke of kitchen brilliance caught me and I made this utterly inspired salad of pink grapefruit, avocado, and shrimp brined and then cooked in a hot hot hot cast iron skillet with cumin, coriander, oregano, white pepper, fennel seeds and garlic. The dressing was apple cider vinegar from The Apple Farm (more on that when Molly sends photos. Hint, hint, Molly Dear), grapefruit zest, shallots, and olive oil. All served up with a hard apple cider, also from The Apple Farm.

Lucky Orin!