Last week I conjured up a four course meal for my brother and his wife as a delayed Christmas present. They’d already drank their special red wine I bought especially for the meal (from Italian Wine Merchants), but had only used half the bottle of exquisite extra virgin olive oil. The can of oil packed tuna still lingered in their cabinet, but since it’s summer, I figured it could sit for an extra couple months. This day begged for fresh fish.
I scheduled the date with them and waited until the night before to prepare the menu. I didn’t write down any recipes, but brainstormed ingredients and techniques a la Jamie Oliver—for a little inspiration. Proudly, without following anyone’s procedures, I devised four courses, and barreled my way through the Union Square Greenmarket, cash in hand.
And the results? (Keep in mind they did not have a working fridge at the time.)
Italian gazpacho [beefsteak tomatoes, yellow tomatoes, heirloom cherry tomatoes, basil, garlic, pine nuts, sun-dried tomatoes, salt, pepper, a pinch of cayenne]
deep-fried Sicilian chickpea crackeres with parsley and oregano, topped with lemon ricotta and kalamata olives [chickpea flour, water, Italian parsley, oregano, salt pepper; ricotta, lemon zest, lemon juice; chopped kalamata olives]
pesto-encrusted cod with roasted red potatoes with fresh thyme & garlic [cod, lemon juice, olive oil, salt, pepper with pesto [you know what goes into it by now]; olive oil, red potatoes, chopped fresh thyme, garlic, salt, pepper]
baked peaches with blackberry thyme compote and ricotta [peaches, lemon juice, honey; blackberries, lemon juice, honey, brown sugar, quick oats, thyme, salt; ricotta, honey]
I wish the peaches were riper but the heat really helped. Next time the peaches will go in a bowl exactly the same size as the peach—or they’ll get deskinned.
Anyone want recipes? Sorry—I’m a seasoned improv cook. I never measure.
Homemade Dinners For Past-Due Holidays and Compromised Circumstances
Last week I conjured up a four course meal for my brother and his wife as a delayed Christmas present. They’d already drank their special red wine I bought especially for the meal (from Italian Wine Merchants), but had only used half the bottle of exquisite extra virgin olive oil. The can of oil packed tuna still lingered in their cabinet, but since it’s summer, I figured it could sit for an extra couple months. This day begged for fresh fish.
I scheduled the date with them and waited until the night before to prepare the menu. I didn’t write down any recipes, but brainstormed ingredients and techniques a la Jamie Oliver—for a little inspiration. Proudly, without following anyone’s procedures, I devised four courses, and barreled my way through the Union Square Greenmarket, cash in hand.
And the results? (Keep in mind they did not have a working fridge at the time.)
Italian gazpacho [beefsteak tomatoes, yellow tomatoes, heirloom cherry tomatoes, basil, garlic, pine nuts, sun-dried tomatoes, salt, pepper, a pinch of cayenne]
deep-fried Sicilian chickpea crackeres with parsley and oregano, topped with lemon ricotta and kalamata olives [chickpea flour, water, Italian parsley, oregano, salt pepper; ricotta, lemon zest, lemon juice; chopped kalamata olives]
pesto-encrusted cod with roasted red potatoes with fresh thyme & garlic [cod, lemon juice, olive oil, salt, pepper with pesto [you know what goes into it by now]; olive oil, red potatoes, chopped fresh thyme, garlic, salt, pepper]
baked peaches with blackberry thyme compote and ricotta [peaches, lemon juice, honey; blackberries, lemon juice, honey, brown sugar, quick oats, thyme, salt; ricotta, honey]
I wish the peaches were riper but the heat really helped. Next time the peaches will go in a bowl exactly the same size as the peach—or they’ll get deskinned.
Anyone want recipes? Sorry—I’m a seasoned improv cook. I never measure.