I’ve got a pretty straightforward post today, featuring two recipes that I’ll revisit.
This week’s recipe is baba ganoush, one of those spreads with seemingly endless variations. David Lebovitz’ take on this is particularly good. A little heat, just enough garlic and lemon, fresh parsley and a nice ratio between the eggplant and tahini. I used parsley from my balcony garden, which this year is all flowers and herbs and topped the finished dish with olive oil and za’atar. Tonight I scooped it up with some seedy crackers and tomorrow I’m looking forward to using it in a veggie sandwich. I’ll also be packing up some to share, as this recipe makes a generous amount.
I also managed to make the Tourteau Fromager last weekend. I shared it with my parents and they had it with fresh berry compote several days in a row (as did I). My father can’t stand American-style cheesecake, but he loved this. (I’m going to have to bring him to Uncle Tetsu to see if he likes that style of cheesecake, too.) I’ve made Dorie’s version of this before and this recipe is just as good. I really enjoyed working with the tart dough, it was supple and easy to coax into the pan. This batch had a gorgeous yellow colour from the farm-fresh egg that I used, too.
Here’s hoping for a quiet summer full of good food. Do you think that’s a realistic wish, these days?