We are starting to cut-back the herb garden. It always feels nice to have home grown herbs on hand. It’s like money in the bank.
Eggs and Shallots
I have used shallots, but never really tasted the magic. That is, until this weekend. I wanted to do a simple egg dish, and I had some shallots hanging around, so I started off with them. I kept the rest of the dish simple which let the shallots shine through. The onion-garlic flavor was wonderful.
Frank’s Place
My friend Frank was coming by and I offered to fix a lovely, quick meal. I had some pasta that I had made a few days earlier, so I said, ‘how about some pasta?’. My friend Frank, liking pasta, and, who is a witty writer says ‘sure’. I say ‘chicken?’. He says, ‘sure’. I say, ‘olives?’. He says ‘sure’. We had a lovely meal.
Homework: Chez Panisse Cafe Cookbook
I was up and down with reading the new book about Chez Panisse, but the message rings true. Get good ingredients and don’t screw them up. A good reminder that all the heavy sauces in France can’t save the mutton. The few right ingredients, prepared properly, are a wonderful thing.
Today we have Halibut with a beet and avocado citrus salad (page 10 of the book). The avocado, cooked beets and dressing all have to be right, and if they are, the thing rings true.
A Woman’s Place
Every so often my wife will come into my office (kitchen), push me to the side, and make a slam dunk dish. Well, it just happened again. Take it away Jamie…
Asparagus, onion, Jarlsberg quiche. Quiche is highly underrated and I think it’s because not enough people take the time to make the crust. This is a classic pastry crust: 1 stick butter, 1 cup flour, 2 – 4 tablespoons of water. I know I could make it look prettier, but there’s some inspiration that makes me keep it rustic.
Steak Sandwich
I have been eating a lot less meat the last couple of years, but now and again, damn! I need some steak. Nice and rare. Cooked up in a hot skillet. Make a simple sandwich with tomatoes and salt.
This, obviously, is the before picture.