Getting to be BBQ season here in the Northeast and it is the Fourth of July coming up so I thought that I would share one of my “Go To” side dishes. This pasta salad has to be one of the fastest ever to put together and is very neutral — no exotic flavors this time. I went for a little picnic out on one of the islands in Boston Harbor and snacked on this salad on the rocks.
Hollandaise. That lovely creamy buttery addition used to perfect Eggs Benedict, place over white fish or summer veggies. It is pure magic if done correctly, and can be a disastrous mess if it splits on you. This is my technique for making the magic.
And why am I showing you a picture of hollandaise with asparagus, a fried duck egg and serrano ham? Well, in the month of May, Germans are absolutely crazy about their asparagus (the white kind, though white is awful in my parts of the world, as it is old, woody and generally horrible; this lovely green stuff is from the local farmers market and was harvested about 36 hours ago). Holladaise is wonderful with this dish.
A quick and light spring lunch for today: Roasted Shrimp, Pepper and Pea Couscous Salad. Under 30 minutes, from fridge to table. Yum!
OK, another one of my more odd ball recipes. And I won’t lie to you: it was precipidated by the fact that I had a couple of pear-shaped cookie cutters. I know, rather silly. And then I found this interesting sounding Bourbon Pear Onion Jam from Stonewall Kitchen so these savory linzer cookies were born. They match well with cheese and wine or beer. They might not be for everyone, but they turned out quite nice, so I am pleased.
Ok, this is a bit of a random flavor profile, but run with it, shall we? Last weekend, when I went to Eataly, they had a huge section of Italian jams, mustards and chutneys. I was intrigued, and picked out a savory jam with figs and a little bit of onion and mustard seed. Not, it doesn’t taste mustardy, just savory. Anyway, what to do with said concoction? Well, one thing certainly would have been to eat it along with cheese and crackers, but I thought that I would make my own “crackers” (aka savory cookies) and ended up with rosemary and chili flakes in them. Fantastic! These are definitely an “eat with cheese” (or salami or olives) type of “cookie” but very tasty. Experiment successful? I’d say yes!