The recent tropical heat and humidity (global climate change in action?) has made us crave cooling soups. Here’s a yogurt-based soup, loosely inspired by the summer soups of Poland and Russia. You may find it surprisingly hearty, substantial enough for a meal, especially if you serve it with a side of steamed new potatoes. It’s made with beets, the deep […]
Read moreRedcurrants are used mostly for jelly here, but in Europe the tiny tart berries are enjoyed fresh. Rinse them and, if they’re still attached to their stalk, strip them off, using a fork as a comb. For a nice treat, powder them with plenty confectioner’s sugar, and let them sit in the bowl, stirring occasionally, until sugar and berry juices […]
Read moreStrawberries make a last appearance in this week’s recipe, but if strawberries have had their day, you can use any soft berry in season – raspberries are delicious. Ripe berries, cream and meringue are pretty much all you need for this summer-long standby, and if you’ve no time to make meringue, you can hop across the street from the market […]
Read moreIt’s time to eat your peas, Thomas Jefferson’s favorite vegetable. Jefferson wasn’t just a founding father of our nation, he was our founding foodie, according to Thomas Craughwell, who is giving a lecture on the topic at the Falmouth Museums on the Green this Wednesday, June 26 at 7 PM. (Call 508-548-4857 for more information.) Indeed, Jefferson took James Hemmings, […]
Read moreThis week we focus unabashedly on scapes, the curlicued shooting-stalks of hardneck garlic plants. Their season is fleeting—fire up your food processors and grills! We like simply anointing garlic scapes with olive oil and sea-salt and singeing them on a hot grill or grill pan –just until they’re crisp, tender if you want to keep some of their garlicky flavor, […]
Read moreLettuces are at their peak. Delicious in salads, of course, but mysteriously good, too, kissed quickly by heat. Halve and grill them on the barbecue, on a stove-top grill pan, or even on a hot well-seasoned cast-iron pan. It only takes minutes – what you’re aiming for is a range of color and flavors, from outer char to still crisp […]
Read moreThis week’s recipe is sweet and simple, and it’s a twofer. In no time, you’ll have a small bottle of ruby-colored syrup and a little dish of fruit compote. Local strawberries take the star role in this recipe, with rhubarb as the character actor, and parsley playing the part of “mystery ingredient.” We had two other local inspirations. Grown-up rhubarb […]
Read moreTuscan kale has many names – lacinato, cavolo nero, dinosaur kale (because of its leathery-looking leaves.) Despite its tough looks, it makes the best kale salad. What’s more, with the help of a little olive oil, this flavorful kale wilts down surprisingly fast in the pan. It also loves other robust flavors like garlic and anchovy, kicked up with chilli […]
Read moreWhat to eat now: Asparagus is in its prime. How can you resist? Eat local asparagus while you can–see recipe below. What to drink now: Market Cocktails are returning to Osteria La Civetta on Thursday evenings. Cin cin! Asparagus with Brown Butter 1 lb. thin spears of asparagus, washed, trimmed 2 Tbs. neutral oil 4 Tbs.unsalted butter Sea-salt, or use […]
Read moreWhat to eat now: Asparagus is in its prime. How can you resist? Eat local asparagus while you can–see recipe below. What to drink now: Market Cocktails are returning to Osteria La Civetta on Thursday evenings. Cin cin! Asparagus with Brown Butter 1 lb. thin spears of asparagus, washed, trimmed 2 Tbs. neutral oil 4 Tbs.unsalted butter Sea-salt, or use […]
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