filed in Foodstuff
Back to Basics
When I first started paying attention to cooking, California cuisine was coming of age. Alice Water, with her iconic restaurant Chez Panisse was laying the foundation for a generation of chefs, and that also trickled down to me. For the most part, I still like my food simply prepared, with the freshest, seasonal ingredients. I’ve been waiting all year for sweet 100 tomatoes, which finally arrived at my local market today! With ground salt and pepper, and a drizzle of olive oil, it’s one of my most basic treats. What’s your basic?
Photo by Mikkel Jul Hvilshøj
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Mm, for me nothing can beat the simple treat of a good cheese, paired with fresh fruit and/or nuts.
Favorite cheese?
What!? That’s like picking a favorite star in the night sky!! If I had to choose though, I would go with the triple creme goat brie from Woolwich dairy. I also like royal blue Stilton. And mobay. And mimolette. Ahh! 🙂
You’re making me hungry.
I’m so envious, Wendy. I actually planted some Sweet 100s in containers, but my garden (not just the tomatoes) has gone to crap. Even the farmers market is lacking the usual plentiful array of produce for this time of year. And I fear this will be the third year in a row without local peaches. It’s all of this rain, the opposite of California. But I’m with Leyla–cheese. A quality artisanal or farmstead cheese needs nothing else.
I’ve waited more than 9 months, but yesterday was the first day I’ve seen sweet 100’s since last fall. I’m so excited.