Friends, it is supposed to reach 98° F here today (that is 36.6 for you Celsius folks) and I am just this shy of filling up a sippy cup with rosé, stringing it around my neck and calling it a day. I strolled the aisles of the supermarché this morning for an extra long while just to suck in as much air-conditioning as possible and I could tell that I wasn’t exactly the only lolly-gagger either.
So, like many of you, I have been avoiding the oven as if Todd Akin was hiding in it (actually if he were I might be tempted to turn it on–oops, did I write that?). Happily this time of year, the simplest ingredients make for fine meals. This Greek salad’s presentation was inspired by the amazing “Jiro Dreams of Sushi”. Sigh. I want to be an 85-year-old sushi master, don’t you?
But there is nothing innovative in slicing and dicing. I did come up with a new spread as an alternative to hummus however, using some of the same ingredients in a moment of utter desperation as Remi pushed back lunch “for just a bit later” yet again. In to the food processor, or robot as they are called here, went some sun-dried tomatoes in their oil (about five), along with half a container of feta, a handful of sardines and some freshly squeezed lemon juice. I know, it sounds odd but it certainly was interesting, especially if you have a few leaves of peppery black basil to throw in as well as crunchy bread to smooth it on. Non?
But last night, after I had sheepishly suggested “Gazpacho?” for dinner for the fifth time this week and was met with a raised eyebrow, I high tailed it into the hot zone once and for all and did a fishy Asian take on steak frites. I know that quite a few of you like to cook and are no strangers to spice-crusted salmon. My version involved cumin, paprika, curcuma, chipolte and an especially American mix called “smokehouse maple” that was brought back from the States. I baked the filets on low heat and then made a little crumble (it is in fashion to call everything a crumble in France these days) for the top with diced almonds, more chipolte powder and soy sauce that I also drizzled lightly on the salmon. For the “fries”, I steamed haricots jaunes then sautéed them in sesame oil and fish sauce along with a shallot and a bit of spring onion with sprinkled flaxseed on the lot. The “ketchup” was a bit of tomato purée with more soy sauce, lime juice and a splash of tabasco. Voila!
and just because it is so catchy:
So tell me, what do you have cookin’?
Heather,
Sardines and anchovies are filled with all those healthy oils and they taste good too! Your spread sounds delicious.. and I adore Feta. Wine is a must while preparing a meal like this!
Stay cool 🙂
Cheers,
Leslie
I am so missing the heat……I'm in the UK where its damp and rainy! Made me laugh about the supermarket, I used to go and wander around for hours in the heat of the day!! And I love Hank Williams! Haven't been doing much cooking, as not very inspired by the soggy veg here, but have perfected my bread making! Another friend in Uzes said she was living on Gazpacho, there's a reason why its so good when its hot……also loved to make pistou soup, so simple but good, eventhough it's hot…..
When you want Suze. 🙂
Amelia, I can't even say more about him, I am really far, far too aghast!
'So, like many of you, I have been avoiding the oven as if Todd Akin was hiding in it'
HA!
Erm, can I PLEASE come over to your place to eat … ?
…what's you got cooking? Heather, that was a fine spread for a low oven on a hot day. It would have been the sippy cup for me, hands down!
And on the political front here in the U.S., the Show Me State should show Akin out the door. Is he for real? Still trying to figure out where he came up with some of his facts or fiction.
Then I raise my glass of Coteaux d'Aix towards the West, Jeanne! And I don't know that cookbook and will look into it, merci. I was just given "Plenty" by Yotam Ottolenghi and it is amazing. If you don't know of it, it is definitely worth a look-see. 🙂
Ah, diet food! 🙂 But it does sound crazy good…
Heather, you should get a medal for turning on the stove in that hot, hot heat. I'm trying to think of something tonight for Mr. H and I to eat at different times because we're going to be ships passing during dinner tonight. I think some variation on a Greek salad moment might just be in order. Do you know the "Platter of Figs" cook book? David Tanis has the perfect "Too Darn Hot, Alors" menu and it doesn't include gazpacho. Hope you are keeping your cool, and I wouldn't judge you if you did do the sippy cup of rosé thingy!
XOXO
Greek yoghurt, Cucumbers and Roquefort makes a tasty dip too, I have also been spending a considerable amount of time in the supermarket, sucking up the air con. It's a bit cooler here now, I hope is spreads your way soon.
XXX