This is now the third summer (!) I’ve made this tomato and corn pie, and it continues to be the greatest. This time we had it alongside a giant pile of greens and, for dessert, this olive oil ricotta cake with plums that I ran to the kitchen to make about thirty seconds after discovering the recipe.
September 8, 2013, 6:38pm
We weren’t necessarily hungry for dinner after a big and pretty late lunch at the beach, but we needed something. I had just re-read Laurie Colwin’s Home Cooking and More Home Cooking, so that something was this: all of the gnarly-looking pepper seconds I had bought at farmers’ market that morning cut into strips, sauteed with garlic and olive oil, topped with a breadcrumb fried egg, and served with half a piece of toast.
September 7, 2013, 8:38pm
A quickly packed picnic dinner: egg salad sandwiches, tortilla roll-ups with the last of the pimento cheese, a jar full of homemade dill pickles, a jar full of frozen grapes, and a bottle of Arnold Palmer and a bag of chips that we bought on our way to the park. This was the maiden voyage of the funny briefcase-looking picnic basket I bought at a thrift store back home — I hope we use it more before the weather gets cold.
September 6, 2013, 6:46pm
Pimento cheese came up at work for some reason and I spent two days fantasizing about it before we finally made some and had it in sandwiches on Martin’s potato bread — which I didn’t know came in a slicey variety! — with tomatoes and lettuce. (The ears of corn were just steamed in a pan on the stovetop; we smeared them with butter and shichimi togarashi at the table. That sandwich up top is tomatoes and the last of the smoked salmon on the leftover garlic bread.)
September 5, 2013, 8:31pm
Needs More Salt didn’t exist during the first year JMM and I cooked dinner together, but if it had the photos would all be of overcooked poached eggs, quinoa and wild rice pilafs, bean mushes with random spices, and an unending stream of breaded chicken breast cutlets, which we were really into at the time.
For JMM’s first day of grad school, I made a throwback “fancy” meal just for fun: breaded chicken thigh cutlets (I guess we didn’t realize back in 2008-2009 how much better-tasting dark meat is), arugula dressed with olive oil and the flavored vinegar from the pickled red onions, and garlic bread with a secret ingredient (a pinch of turmeric, JMM’s favorite spice, stirred into the simmering olive oil and garlic before being poured over the bread). To drink we had what you might call a Manhattan-sans-bitters-or-cherry, or else maybe a Boulevardier-sans-Campari: just equal parts bourbon and sweet vermouth over ice.
September 3, 2013, 7:44pm
Beautiful, beautiful toasts of avocado and smoked salmon on that weird thin Danish rye bread JMM loves, plus some terrible coffee because we still haven’t bought more beans.
September 3, 2013, 9:06am
A few months ago I became obsessed with finding radiatori, a pasta shape that supposedly resembles a radiator, and after scanning, in passing, the pasta aisles of many, many grocery stores, we finally found some at a Gristedes on Roosevelt Island. Then we came home and made what turned out to be the world’s greatest pasta salad of all time: sauteed corn, diced tomato and avocado, smoked salmon from JMM’s parents, radiatori (which was actually perfect for the situation because all the pieces of salmon and etc got deliciously caught in the pasta’s curls), and (I guess this was the secret ingredient, really) the salmon-y juices from the filet dumped into the pasta while it was all still warm.
For dessert J had his first key lime popsicle and immediately jettisoned the coating of graham cracker crumbs in favor of making it a key lime popsicle sandwich.
September 2, 2013, 7:07pm
I ran out of coffee beans a couple of days before JMM got back, so we walked together to buy cups of coffee before making breakfast, which was scrambled egg tacos topped with avocado, pickled red onion, and pickled jalapeno, and tiny toasts topped with both the successful and burny batches of apricot jam for comparison.
September 2, 2013, 11:24am
And just like that, it’s back to dinner with JMM, who requested basil BLTs after catching up on all the tomato sandwiches I’d eaten without him. The salad on the side was random but amazing: an ear of corn blackened on a gas burner, a diced avocado, and lots of pickled onions and jalapenos. (The beer was a gift from T!)
September 1, 2013, 7:27pm
After seven weeks in Sitka, Alaska, NSH was waiting for me when I flew into Newark! I was totally overwhelmed, and immediately threw together a taco filled with random things from the refrigerator when I got home: corn tortilla, leftover takeout rice, pickled jalapenos (from my going-away party), shichimi togarashi, and a turmeric dill pickle that NSH made on the side.
September 1, 2013, 12:56am