Bicycle Spring Rolls

Bicycle Spring Rolls-1

There comes a time when every cyclist reaches into a jersey back pocket, extracts a pro-biotic hyper-nutrient choco-green exfoliant chia protein bar and instead of ripping away the wrapping like the savage carbo-craving road shark she is, she freezes.  Tongue, stomach and heart revolt.  A chilly voice in her head announces the rebel demands: We don’t want to eat an energy bar.  Ever.  Again.  Last year, reflecting on the long PanMass Challenge ride she’d just finished, Jody said to me, “I am sick of f_______ energy bars!  I can’t stand it!  Next year I’m going to make my own.”  Fortunately, she reconsidered.  And that’s why you’re being treated to Bicycling Spring Rolls this week.

Grilled Oysters with Wasabi Mayo

Grilled Oysters with Wasabi Mayo-1

One charmed fall weekend Jody and I were asked to judge the oyster shucking competition at the annual Wellfleet OysterFest.  A free weekend in Wellfleet.  Close proximity to more straight-from-the-ocean bivalves than I could ever reasonably consider eating.  Bring it on.  Watching pros shuck oysters inspires equal parts terror and admiration.  The goal is to shuck a couple dozen oysters as fast as possible.  Winning times are usually around two minutes – that is, an oyster every five seconds.  Chipped shells, mangled oysters, debris and, oh yes, the occasional splash of blood, are all penalized.  Everyone who competes professionally has a story about watching an inattentive shucker putting the the blade of an oyster knife through a palm or the base of a thumb.   And that’s the rub, isn’t it?  As someone who has shucked a fair number of oysters in his life, I still take a deep breath before I do it and I make damn sure I’m paying attention.  Here’s a tasty alternative: Grilled Oysters with Wasabi Mayonnaise.

As a recent presidential candidate might have said, had he been a cook, which seems doubtful: Grilled oysters self-open.  


Pizza with Porcini Salad-35

What happens in our kitchen owes as much to happenstance as deliberate intention and sometimes the alignment of culinary planets all but makes a certain dish inevitable. Baby arugula arrived from Allendale Farms last week; Ben, the go-to guy for mushrooms for Rialto, came into a batch of fresh porcini. Jody and her staff paid a visit to Valley View Farm in Topsfield, Massachusetts for a close look at how artisanal goat cheese is made (and came home with lots of chevre). And finally [cue trumpet flourish] my new Baking Steel arrived. Let’s see: great ingredients + Baking Steel (the industrial steel world’s answer to a pizza stone). Was there really any choice other than to make Pizza with a Porcini Salad?

Grilled Spring Onion and Strawberry Salad with Pistachio Pesto

Spring Onion and Strawberry Salad with Pistachio Pesto-1

This is a recipe for the 5th, 6th or 9th of July, but not the 4th, when the grilling train pulls into town with its freight cars of steaks, lobsters, salmon filets, pork shoulders, eggplant, roasted peppers, whatever.  Grilled Spring Onion and Strawberry Salad with Pistachio Pesto is easy–you could do it–but it will get lost amid the fanfare over Aunt Sophie’s famous deviled eggs, and the potato salad made with diced fermented sour pickles from Brooklyn, and the story about your brother Bob who almost blew his thumb off with an m-80 when he was a kid.

Save it for a quiet day this weekend, when a meal with just one main course and only one or two sides or a salad sounds great, when there’s a bit of culinary light left to shine on a rare seasonal treat.