SHOOTING NAKED – CHILLED CORN, PEACH AND BASIL SOUP

Chilled Corn and Peach Soup with Basil-4421

 

Not that kind of naked.  Naked as in camera-only.  No multiple lights, no radio controls, not even a tripod.  It has been a very long month–the PanMass Challenge, loved ones off to parts known and unknown–and during our single day of work in a week of vacation the last thing I wanted to do was set up lights and softboxes in our little vacation kitchen to make it look and feel transformed.  Sometimes all you can do is just let things be.  We had barely enough plenty of light coming though the windows and I thought why not dance on the edge a little?  Back to basics: camera – light – food.  This is a Chilled Corn and Peach Soup photographed au naturel. 

SEARED HARICOTS VERTS WITH WHIPPED FETA AND PRESERVED LEMON

Seared Green Beans with Whipped Feta-3531

 

This recipe is so simple I had trouble envisioning exactly what I was going to photograph, which was fine, because given the temperatures of the last couple of weeks, who wants to spend a lot of time in the kitchen?  Seared Haricots Verts with Whipped Feta and Preserved Lemon will have you in and out in no time and then you can devote yourself to doing what everyone does in hot weather – using the grill while quaffing enormous quantities of beer.  Or, you can simply do what Jody and I did: sit down, pour yourself a glass of dry rosé, add some sliced tomatoes and crusty bread and call it lunch.

GRILLED BLUEFISH AGRODOLCE

Bluefish Agrodolce-1

 

Okay, I admit it–I love fishy fish.  You can keep catfish, but once that’s off the table, I’ll eat everything else.  Bring on the sea urchin roe, mackeral, fresh sardines and all swimming things smoked and pickled.  All grand.  But if I were Neptune, sitting at my right hand, way above the salt, would be bluefish.  This week we’re serving Bluefish Agrodolce, an easy easy easy dish.  And when you’ve gotten agrodolce, a quick sweet-sour sauce, well in hand you can serve it with just about any kind of seafood with a bit of gumption.  Welcome aboard.

STUFFED EGGPLANT WITH FARRO, GINGER AND POMEGRANATE

 

Eggplant with Farro, Ginger and Pomegranate-0637

I returned from Istanbul a few weeks ago with an eggplant monkey on my back.  During those brief periods in Turkey when I wasn’t stuffing myself with baklava, I was slavering over Turkish eggplant.  The aubergine highlight of my travels was a braised veal shank wrapped in eggplant, a dish so meltingly tender than it was difficult to tell from texture alone where the eggplant ended and the meat began.  The ubiquity of cooked eggplant in Turkey isn’t duplicated in this country and an eggplant lover must sometime fall back on his own devices.  Stuffed Eggplant with Farro, Ginger and Pomegranate is not nearly so complicated as the veal shank I ate, but it is tender, and so deeply satisfying that the absence of meat in the recipe seems irrelevant.

Poached Salmon with Chipotle Yogurt

Poached Salmon-1922

 

Previous blog posts notwithstanding, we don’t spend every free moment careering about  the back roads of rural France and Italy, pausing every few hours for an under-the-olive-tree feast.  Truth is, we almost never go on picnics unless we’re on vacation or on a biking trip.  Trying to find time when everyone’s schedule meshes during the day is like trying to plot when when three or four different orbiting satellites will pass within shouting distance–not impossible, but requiring more math and determination than any one of us can muster.  We’re as overbooked as you are.  Which is why when we do manage to find the time, having something special – other than what’s on offer from a gourmet deli – becomes all the more important.  Enter Poached Salmon with Chipotle Yogurt.

BAKLAVA WAFERS WITH RASPBERRIES, LEMON CURD AND GREEK YOGURT

Baklava Wafers-9958

Ceci ce n’est pas un baklava.  Or not quite.  Baklava cookies or baklava biscuits is closer to the mark.  Jody liked wafers, so that’s where we’ll land.  Baklava Wafers with Raspberries, Lemon Curd and Greek Yogurt.  This is an easily assembled dessert of the things you’re most likely to have on hand* –  except for the baklava biscuits, er, wafers.  Until a recent trip to Thessaloniki and Istanbul I would never have considered myself a baklavite.  If a parallelogram of baklava and a double espresso found themselves within mutual reach, perhaps a few times a year, I didn’t object, but neither did I seek them out.  All has changed, alas, since Istanbul, where the baklava is indeed something to write home about.  And bring home, in the form of an obstinate spare tire I seem to have had no trouble smuggling through customs.  Did anyone ever eat half a portion of baklava?  A quarter?  I think not, but these baklava wafers are a lighter indulgence.  You can gussie them up into the full-boat dessert shown here, or you can just eat a couple as an afternoon snack with you espresso.  Either way, this recipe will leave you with plenty of wafers even after the dinner party guests have departed.

LAZY MAN’S FAVA BEAN SALAD WITH SPRING GREENS AND PECORINO

Lazy Man's Fava Salad-9496

 

Two words almost never seen paired together: quick and favas.  Yet, both apply to this week’s Lazy Man’s Fava Bean Salad with Spring Greens and Pecorino.  In retrospect, we might have called it Romantic Man’s (or Woman’s) Fava Bean Salad because it’s just the sort of thing that two people comfortable with bumping hips in a kitchen can make together for their own romantic lunch.  The salad makes 4 servings, but these can be stretched if you’re serving it as a starter to, say, grilled lamb or fish.

MUSTARD-BRAISED RABBIT WITH LEEKS, PEAS AND RADISHES

 

Rabbit braised with mustard-0319

In the spirit of estival amnesty, we chose not to publish an Easter post about rabbit, but now that our kitchen has been picked clean of of brightly colored eggs, it’s back to the cutting drawing board.  Herewith, Mustard-Braised Rabbit with Leeks, Peas and Radishes.  In other words, rabbit for grown-ups.

Nominate us, damn it!

    Okay, it’s not only that time of the the year again, it’s the end of that time of year – the very small window of time when Saveur assembles its collection of nominees for best food blogs of 2015.   We think they keep the nominating time short just to see who’s paying attention and who’s …