housekeeping

blogging, i think,

should be an up-to-date

process, and sadly,

for the past

few months,

not lazy. rustic.

has been tardy.

in some respects its

fine. if you have a

potato salad that you've

been making all summer,

and you don't exactly get

around to posting the

recipe the first time it

shows up on your kitchen

table, but the second time

you think,

this really is good,

i should talk about it,

i think you've found

your loophole.

but otherwise,

i think you (ok, i) should post

in a reasonable amount of time.

especially, if the season is

changing and a bunch of

the recipes are on their way

to losing their relevancy.

and so, in the spirit of

sharing with you our

last bits of summer before

these ingredients completely

disappear and you become much

more interested in stews

than watermelon (for instance),

the next couple posts

will be a peek backward.

after, it will be a new slate

(or maybe we'll get

lucky with a few hot days

and some bumper crops

of summer veggies and fruits).

years ago (yes, this was the last

of the four recipes that i've

been wanting to make forever),

i saw a recipe in one of my cookbooks

for grape and marcona almond gazpacho.

very weird that i even stopped to look,

because i typically flip the page

fast when i see gazpacho

(unless it's this gazpacho) -

i think it has something to do with

all the chunks of peppers.

but, i stopped and read it

and decided that it sounded

delicious and unique and that

when summer came around,

i would have to make it.

of course,

it took years.

and, of course,

because i finally decided to make

a batch this summer,

i could not remember

which book it came from

in the first place.

i searched for a while

and finally gave up,

deciding to just go my usual route -

the internet.

in the end,

i took my favorite components

of several recipes that i found,

adding bread as one recipe indicated,

soaking it briefly like another said,

switching marcona almonds for the regular

and using cucumber to temper the sweetness.

by the time i was done,

adding garlic,

scallions

and

sherry vinegar,

it was my own.

(at first, i was resistant to

the cucumber, wanting a soup

that was purely grape and almonds,

but one sample spoonful made the

veggie's use clear - without it,

you could serve the soup with cookies

and drink it for dessert.)

i prepared the mixture one day ahead -

in about 15 minutes, perfect for a

hot day - and kept it in the blender

container until dinner the next night.

i'm glad i did - the mixture separated

a bit in the fridge and benefited

from the second whirl.

garnished with whole almonds

and slices of grapes, which i

absolutely loved - this soup

was the definition of summer.

just slightly sweat,

very light,

full of flavor

and delicious

without an oven.

hopefully,

you still have time

to make some of your own.

green grape and marcona almond gazpacho

this soup can be made at least one day ahead (possibly longer, but we didn't have leftovers to experiment with). the only part of this gazpacho that i wasn't in love with was the texture - the nuts never fully smoothed out. next time i would probably do one of two things: strain the mixture or only process it a bit so that the entire lot is still a bit chunky (more like a traditional gazpacho). also, a word of caution: this soup is so light, that some of your dining companions may not view this as a full meal...consider serving it as an appetizer, with a salad or alongside a creative sandwich.

3 ounces day old bread, crusts removed and cubed

1 cup water, at room temperature

1 english cucumber, peeled, halved, seeded and chopped

2 cups grapes, plus more for garnish

3/4 cup marcona almonds (not oil-coated), plus more for garnish

4 scallions, white and green parts, sliced

2 cloves garlic, peeled and roughly chopped

2 tablespoons sherry vinegar

1 1/2 tablespoons olive oil

place bread in water; let sit a couple of minutes. squeeze bread to remove some of the moisture. transfer bread to blender. discard remaining water. add remaining ingredients to food processor. process just until combined. taste soup and adjust ingredients; season with salt and pepper to taste. chill in container at least 2 hours, or overnight.

to serve: whirl again in blender, if necessary. divide soup among bowls; garnish with sliced grapes and marcona almonds.

because they were there

i've been accused of morphing into a dangerous person

in the grocery store.

i may have a plan: 

hummus and pitas for lunch,

some tomatoes and a lime,

shrimp,

coffee filters,

a log of goat cheese 

and a box of rigatoni.

 

but then, (usually it happens somewhere amidst the produce)

i stop short

and start dreaming kitchen dreams,

because i've spotted something slightly

unusual

or 

an item, i've been searching everywhere for.

one time, i was in the market for 

soft shell crabs,

but i never made my way to the fishmonger,

because instead, i stumbled upon a bin of

uncured olives.

it never occurred to me that i could cure my own.

so i did what anyone would do

(honestly, i couldn't believe that others were just 

glancing at the orbs as they walked by)

and bought a handful. 

that night, i studied up on home-curing 

and set to work

on the 14-day process involving very simply,

salt and water.

six days later, i tossed the rotten olives -

they were moldy and wet and not good - 

and started over. it took me four trips,

four different experiments and 4 botched 

batches before i finally came to the realization

that olives, when left in my hands, are

incurable.

there were exotic fruit nights, 

when every thursday,

for an after dinner treat,

i brought home a different item:

monstera deliciosa (kinda weird) 

prickly pears,

dragon fruit,

pepino melons,

lychees (my favorite),

kiwano,

mangosteens (use a hammer and screwdriver)

and 

gooseberries.

my latest fruit moment, was 2 weeks ago

when blink-and-you-miss-'em

meyer lemons, came into stores. i was so into the 

spirit of the sweet and tangy citrus

that i picked up four without any ideas. 

i finally figured out a plan, 

so exciting (to me) that i've actually

been dreaming about them.

i'll tell you all about it soon.

and then, my favorite,

but for those around me, probably the scariest of 

destinations,

the Japanese market that is very close to where i work.

it's fascinating, and even though 

very little is actually in English 

and i don't speak

a lick of Japanese, i'm determined to experiment, 

and purchase something new, each time we go.

sometimes we've been lucky, with really amazing

spicy boiled clams, 

perfect udon noodles 

and fermented black beans.

other times...

a sushi place that we go to makes amazing futo maki that has something odd and pink in it. even though the list on the label included cod and sugar, when i saw this box, i knew i had found my secret ingredient. but it wasn't until i got home that i realized, i'm not rolling my own sushi any time soon. now what am i going to do with it?

recently, determined to find a partner-in-crime for Japanese market shopping, i dragged my friend jenn (and a resistant larry) into the store. then, to make up for the dragging,  i made (asked, asked) each of them to pick a treat , hoping they would get into it and reach for something interesting. larry picked pocky. jenn was a really good sport and chose these adventurous, surprisingly good and almost-alarmingly astringent pickled plums.

so it should be no surprise, 

that last week, when reaching to grab 

a bunch of scallions,

my hand ended up in the basket of

fresh garbanzo beans.

i felt kind of silly, that even though my cabinet

is often stocked with canned chickpeas,

that i've soaked the dried variety overnight

and used the next day in soups,

that i never thought about the bean in its raw state. 

and, without the label, i probably wouldn't have 

known what they were.

i shopped light - worried about another olive

experience - and bought only 1/4 pound.

when i got home,

i showed them to larry, and then said,

let's each eat one,

while silently praying that when i finally researched the pods

it wouldn't read, 'poisonous when consummed in its raw form.'

the small beans were 

crunchy and much closer in taste

to a green bean

than a chickpea, the way we know them to be. 

a little investigating taught me that they are 

great freshly shucked and thrown into salads

(whew, that's a relief),

cooked out of their pod or prepared similar

to edamame. i was glad for this. if shelling one 

had taught me anything, it was that

it was sure to take me quite a long time to remove

them from their casings by myself. edamame-style was the answer:

every man for himself.

i was all set to boil them and sprinkle 

with a little salt, but then i read further and found

multiple warnings, that not

only are they the perfect secret vessel for boiling water -

they're also capable squirters. 

so instead, i did what i love best -

a taste test.

one group was steamed (sort of),

one roasted (of course)

and 

one sauteed.

the outcome? 

they're all worthy methods,

and interestingly enough, 

cooking them encourages

a more prominant family resemblance.

some words of caution. while soybeans

are simple to remove from the pods, these

do take a little more work - some of the feisty ones

require a little help from your hands (more like peanuts).

and, inside, you'll find two small beans max, 

not three or four.

they'd be great as an appetizer,

for a farm-inspired meal,

or just as a nibble with wine

or even beer.

after some discussion, 

i realized it was worth it to share all three -

go find beans. cook them the way you see fit.

you be the judge.

microwave-steamed fresh garbanzo beans

with lime juice and fleur de sel

i made this with a handful of the beans, so i've adjusted the recipe accordingly. this is meant to be a very simple preparation - that's why i haven't involved an actual steamer. these are fresh and bright and quite addicting. i offer the same warning from above - watch out for pods that seem overly heavy. i did get a steady stream of warm lime juice straight to my cheek when i bit into one.

1/4 pound fresh garbanzo beans

1 Tbs. water

1/2 lime, juiced

fleur de sel

in bowl, combine fresh garbanzo beans and water; cover with plastic wrap. Heat in microwave 1 min., 3o sec., shaking bowl once, or until pods turn bright grean. transfer to small serving bowl; squeeze lime juice over beans. sprinkle with fleur de sel.

roasted fresh garbanzo beans

with ground cumin and ancho chili powder

these cooked quickly, so keep an eye on them and shake often. feel free to change the seasoning combination to a favorite - i think they would also taste really amazing tossed with lemon zest and thyme or black pepper and finely chopped rosemary.

1/4 pound fresh garbanzo beans

1 tsp. olive oil

1/2 tsp. ancho chili powder

1/4 tsp. ground cumin

kosher salt

heat oven to 375˚F. place garbanzo beans on a rimmed foil-lined baking sheet coated with cooking spray or olive oil. drizzle with olive oil. Roast 5 min., or until golden to deep brown in color, shaking pan often. immediately transfer beans to bowl; sprinkle with chili powder, cumin and kosher salt. toss to combine.

sauteed fresh garbanzo beans

with marcona almonds, garlic and red pepper flakes

we really loved the flavor combination of these beans. while the garlic and red pepper flakes really stand out, the almonds add a welcome crunch that offers a nice break from all the bean removal. i'm a big fan of these slightly heart-shaped almonds that are typically sold already husked.

1 1/2 Tbs. olive oil 

2 cloves garlic, peeled and each cut into 6 pieces

1/4 pound fresh garbanzo beans

1/4 tsp. red pepper flakes

1/4 cup marcona almonds 

kosher salt

in skillet over medium heat, warm olive oil and garlic pieces, 1 minute, or until the oil is hot and the garlic is just tender. using slotted spoon, removed garlic pieces from oil; set aside. increase heat to medium-high; add beans and red pepper flakes. cook 3-5 minutes, or until pods become golden brown, shaking pan often. add garlic pieces and almonds; cook 1 minute more, or until garlic and almonds are hot. transfer to bowl and sprinkle with kosher salt.