one's accurate consciousness
of the lives
and the world from which the food comes."
--Wendell Berry-
|
"A
significant part of the pleasure of eating is in one's accurate consciousness of the lives and the world from which the food comes." --Wendell Berry- |
Adapted from Panini, Bruschetti, Crostini by Viana la Place.
1 ripe avocado, peeled and pitted
1 teaspoon capers, or to taste
mayonnaise or olive oil (optional)
1 bunch arugula
4 slices good rustic-style bread (I use Essential’s Desem or Columbia)
Spread a little mayonnaise or olive oil on two slices of bread if desired. Top that
with sliced avocado. Sprinkle with capers to taste, then add a layer of arugula. Finish
with another bread slice, and enjoy. (Serves 2)
This recipe is adapted from Bainbridge chef Greg Atkinson’s wonderful new cookbook In Season, published by Sasquatch Books, Seattle (800) 775-0817, copyright 1997. He pairs this sauce with baked halibut.
2 stalks rhubarb, chopped (about 1-1/2 cups)
1/2 cup off-dry white wine
1 tablespoon sugar
1 teaspoon crushed garlic
1 teaspoon freshly grated ginger
1 pinch salt and pepper
1 cup cold, unsalted butter, in 1-inch chunks
In a small saucepan, combine rhubarb, wine, sugar, garlic, ginger, salt and pepper.
Over high heat, boil mixture rapidly until rhubarb is soft and reduced to about 1/4 cup.
Into the boiling rhubarb mixture whisk the butter, a few pieces at a time. Serve
immediately, or hold in a thermos. (Serves 4)
Port Madison Farm right here on the Island makes beautiful goat cheeses. Get them at the Market.
1-1/2 tablespoons olive oil, preferably extra-virgin
4 cups washed & stemmed spinach leaves (about 6 oz)
1-1/2 teaspoons chopped fresh rosemary
1/2 teaspoon dried crushed red pepper
2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel
2 6-inch purchased fully baked pizza crusts (like Boboli)
1 3- to 3-1/2-oz package soft fresh herbed goat cheese
Preheat oven to 425 degrees F. Heat oil in heavy large skillet over medium heat. Add
spinach; toss until beginning to wilt, about 2 minutes. Add rosemary and crushed pepper
and toss 1 minute. Remove from heat; mix in lemon juice and peel. Arrange crusts on work
surface. Spread 1/4 of goat cheese on each. Top each with half of spinach mixture, then
drop remaining goat cheese over spinach by teaspoonfuls. Place pizzas directly onto oven
rack. Bake until crusts are crisp and cheese on top begins to brown, about 10 minutes.
(Makes 2 servings) -- From Bon Appetit, March 1998
1-1/2 pounds asparagus
1 pound spaghettini
1/4 pound butter, cut into pieces
2/3 cup walnuts, chopped
2 teaspoons salt
4 cloves garlic, minced
1/4 teaspoon fresh-ground black pepper
Grated Parmesan cheese, for serving
Snap off the ends of the asparagus. Cut the asparagus stems into 1/2-inch pieces,
leaving the tips intact. In a large pot of boiling, salted water, cook the spaghettini
until almost done, about 5 minutes. Add the asparagus and cook until both are done, about
4 minutes longer. Drain. Meanwhile, in a small frying pan, melt the butter over low heat.
Cook, stirring, for 2 minutes. Add the walnuts and salt and cook, stirring, until the
butter is golden brown, about 3 minutes longer. Add the garlic and cook for 20 seconds.
Stir in the pepper. Toss with the pasta and asparagus and serve with Parmesan. (4
servings) -- From Food & Wine Magazine
1 pound plum tomatoes, seeded, chopped
(or use diced canned tomatoes)
3/4 cup lightly packed chopped fresh arugula
1/2 cup olive oil
1 shallot, chopped
1-1/2 tablespoons fresh lemon juice
1 tablespoon drained capers
4 6-ounce salmon fillets
Olive oil
Lemon wedges
Combine first 6 ingredients in medium bowl. Season with salt and pepper. Preheat broiler. Brush both sides of salmon with oil; season with salt and pepper. Broil without turning until just cooked through, about 4 minutes. Transfer salmon to plates. Spoon tomato mixture over. Garnish with lemon wedges. (4 servings) —From Bon Appetit, April 1992