A few years ago during a cycling trip in Sardinia, we fell in love with simple desserts that feature ricotta. I think Jody’s heart was still in Sardinia for this treat, but her head was in England, imaging fruit fools, simple summer concoctions of whipped cream layered with whatever fruit is in season. The result …
See the crespelle. See Ken photograph the crespelle. See the crespelle run away from Ken. Run, crespelle, run. See the crespelle run all the way to Brooklyn, where Jody cooks a Thanksgiving dinner for Ken and Jody’s son Oliver and 12 of his closest friends who had to work on the actual holiday. See Ken stuck in Boston. See Ken get his revenge. Ken makes a batch of crespelle with Lemon-Rosemary Ricotta and he doesn’t share.
Revenge, says Ken, is sweet.
Truth be told, we eat more red meat as as a flavoring in a pasta sauce or a stir-fry than we do as the straight-up center of attention. However, Lamb Steaks with Herbs and Caramelized Garlic make a great indulgence, especially with the Puglian wrinkle of using olive oil scented with rosemary, sage and thyme instead of a butter sauce. The aroma of lemon, herbs and olive oil is a Proustian ticket to the sun-drenched Adriatic coast of your choice–and you’ll definitely want some bread to mop everything up.
Give me one good reason why anyone would choose to cook tomatoes at the very apex of their season, especially for for four hours?
Okay, here’s one: Slow-Roasted Plum Tomatoes with Herb Salt.
Plum tomatoes are the different tomatoes of the pomodoro world. Not inferior, just different. Consumed raw, their virtues remain hidden, but when roasted slowly they soften to the consistency of butter. Spread them on good bread, give them a quick chop to help them morph into a quick sauce. As a contribution to a picnic where everyone is assembling a plate of goodies, or as a high class sumpin’-sumpin’ with olives and shaved Pecorino Romano before dinner, they will provoke applause.
Unfortunately, they’re also addictive.