28
Jul

1-radishes copyEvery now and then, I eat in a restaurant where I have an absolutely perfect meal. Recently, it was at Lyle’s where James Lowe cooks beautiful dishes that are light, elegant and totally exquisite. A year or so ago, I finally ate at Faviken and Nilsson’s  food was just as light and elegant and possibly even more pure than Lowe’s. In between, I went to Blue Hill at Stone Barns where I have been wanting to go for years but never got round to it until, that is, my new wonderful agent, Nicole, took me there to celebrate my joining her agency. Our meal there was also memorable, for the setting, the company and of course the food which was delightful, starting with this lovely arrangement of freshly picked radishes, each individually spiked onto  a long wooden log. They were served alongside  the crunchiest and most delicious ice lettuce (or ficoïde glaciale) which I was tasting for the first time, tiny baby carrots with their tender stalks and leaves on, asparagus, greens spiked into edible earth, a delightful drink and various delicate sauces to dip this incredibly fresh bounty into. Below, you can see some of the selection arranged on my plate — the dark blob is beetroot jerky — and I have to say vegetables never tasted so good, nor looked so pretty!

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10
Feb

tempura-cavolicelli & sage 2 copyForaging has been all the rage for some time now but in many countries people have been doing it forever. In Lebanon, people go out in the spring to pick wild greens they call sliq and in Sicily, where I am right now on Mary Taylor Simeti‘s farm, they pick whatever is edible and use it one way or another. It was my first time there in February and I was surprised by how glorious the landscape was with almond trees in full bloom and the fields covered with yellow flowers, some of which are edible cavolicelli flowers with a slightly peppery taste. As I was admiring and tasting them, I suggested to Mary that we try them tempura style. She liked the idea and we picked some, together with sage leaves, a green cauliflower and a pumpkin to do a mixed tempura.

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