Stopped by our garden patch this morning and pulled six beautiful beets and three scallions out of the ground. Then we channeled our beloved Jeremy Lee, chef of famed London restaurant Quo Vadis, and made a version of his beet, egg, and horseradish salad. With none of that pungent root in the house, we added prepared grated horseradish (that we keep in the fridge) to the dressing. We’ll serve it with a few lettuce leaves and maybe a glass of rosé, why not?
Today is casual Friday—though we are usually pretty casual around here—so it was open-faced chicken salad sandwiches for lunch. We did dress things up a bit by using fennel instead of celery and adding lemon zest and juice to the salad, and we toasted the bread and slathered it with more mayonnaise. Cook something delicious for yourselves this weekend, dear friends.
We needed something light for lunch today (one of us had a tricky tummy). So we put two cans of beef consommé in the freezer and while they were chilling, we boiled a couple of eggs. It took about 2 hours for the consommé to turn into an ice-crystal jelly. We spooned it into bowls then added chives, borage blossoms, and chopped eggs for garnish and flavor. While sometimes we add a splash of sherry to the consommé, today instead, we squeezed a little lemon juice on top. Though it looks like a ladies’ lunch item, it tasted cold, bold, and refreshing. And, good news, we are both feeling much better now.
We both showed up at our garden patch early today. In the cool of the morning we watered and weeded, then picked the first vegetables and the last of the lettuce. The bounty was tiny but thrilling, two 3-inch zucchini along with one big golden flower, 5 ripe Sungold cherry tomatoes, 11 fat pea pods, a few borage blossoms, and a few handfuls of tender lettuce leaves. Back in the studio we assembled a salad, adding a few crisp strips of bacon and some little croutons, then dressed it all with the simplest vinaigrette. It’s summertime and the eating is easy.
It’s three toasts each for two hungry gals today: Avocado mash with cayenne salt, olive oil, lemon juice, and s & p; asparagus (last of the season) on ham with a swipe of mayonnaise, and s & p; and caramelized onions, lemon zest, parsley, and s & p. Sad to see asparagus season ending, but you know what that means? Tomatoes all dressed up for summer toasts will be showing up soon. Bring ’em on!
We were starving when we arrived at the studio. So we rummaged in the fridge and found two Italian sausages, a container of our tomato and pancetta sofrito, and a perfectly ripe avocado. Garnished with some basil leaves from our garden, it made a fine early lunch. Leftovers rule the day. Have a lovely weekend and cook something delicious for yourselves, dear friends.
Strawberries are everywhere now. What else to do but make strawberry ice cream with strawberries on top. So that’s what we’re eating for lunch listening to Sly and the Family Stone rock “Thank You (Falettinme Be Mice Elf Agin)”. It’s funky Friday and we’re just going to do what we want today. You do it too, dear friends. If not now, when?
Last night’s grilled fish is today’s lunch salad. Along with the fine cucumber, red onion, and dill salad a dear friend shared with us. A stop at the garden this morning to weed and water, rewarded us with the chive blossoms, parsley, and green onion we needed to season the grilled halibut salad, and borage flowers, with their cucumber-like flavor, to garnish the crunchy cuke salad. We are right in the middle of spring’s salad days.
This morning a package of “Love Beets”, organic cooked beets ready for anything were left outside our door. No note, no card, who could have left them? Some girls get roses but we much prefer beets. They inspired our lunch today: a salad of Sea Island Red Peas, celery, and scallions in vinaigrette; the afore mentioned beets in olive oil, lemon juice, and black pepper; boiled eggs with a smear of cold, thick sour cream; garden lettuce and a couple of slices of smoked salmon.
“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”—Julia Child