Onions (red) and mustard seed (black), a handful of each. Cumin seeds, a lesser handful. Fried in olive oil until the mustard seed starts to commit pop-kari and hop all over the stove. Then, add a bag of baby spinach that's been rinsed and shaken out. Let the spinach wilt.
Serve with basmati rice. Bitter, sweet, spicy, crunchy, chewy, all at once.
Zucchini: tiny baby zucchini, the size of your thumb. Cut 'em in half or thirds. Saute in REAL thank you butter, just a bit, until they're vaguely golden brown on the cut side. Eat. Spring in a frypan.
Asparagus: roasted dry so all the sugars carmelize, then drizzled with a tiny bit of olive oil and salt and lots of fresh black pepper.
Broccoli is good any way you make it. If anybody has any idea how to make a garlic-and-broccoli aspic (solid uniform light green, not clear) like I had at L'Express in Montreal, please do tell. Mmmmmm. Not at all what I expected, not edible-looking, delicious.
Eeeen-tee-ninesy strawberries from the pick-yer-own patch, sliced and served with really, really good balsamic vinegar and a dash of fresh ground black pepper. Trust me on this.
Right now I'm hunting for a blackberry patch. My secret old half-acre tangle of blackberries got bulldozed, dammit, for overpriced McMansions, so I'm scouting the fields and back roads. When the blackberries ripen, I will pick them and eat them immediately, then turn the rest into jam. Recipe to come then.
Ooooooh. And blackberries with cream. And blackberry shortcake. Mmmm.
Hi,
ReplyDeleteHave you tried blackberry brandy? Equal amounts of blackberries and sugar (about a lb.)
and a bottle of cheapest brandy.
Put the lot in a large jar and shake every day until the sugar has disolved. Leave for six months, strain into a decantor, eat the fruit with icecream and drink the blackberry brandy!