June 17, 2008
ROB'S THOUGHTS ON SUMMER CUISINE
(with contributions from Paul Marshall and Paul Lacques)
Keep it Mediterranean! Explore olives, tomatoes, fresh herbs, sharp chilled white wines. Here's one idea: Grilled lamb. A brusque Retsina. Berries for dessert.
Summer is all about nature's bounty. Take these months to savor and meditate upon Sun-Ripened Fruits And Vegetables.
Let your tongue linger on the sharp flavors. Save Winter for creamy sauces, stews, and cooked-through vegetables.
Get romantic! Marry sheep's milk cheeses with your leafy greens. Toss in balsamic vinaigrette, toasted nuts and ready to burst cherry tomatoes. From Neptune's spice cabinet: sprinkle where you will with Mediterranean sea salt, the seasoning of Zeus and his Gods.
But don't toss your trident unless you're willing to keep the catch.
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