I MARKED THE 8TH ANNIVERSARY OF THIS BLOG, by picking a tub of wild blackberries and making a blackberry cobbler. The first post that I wrote here, in 2009, was about the culmination of eight blackberry cobblers (!) that I made that summer. Well, I only made one this summer, but I can report that the recipe still holds up well and is suitable for any kind of berry. Cobbler and Blueberry Boy Bait are old friends during berry season, recipes I can count on–so familiar I can almost make them by instinct.
Speaking of instinct, my dear friend Martha and I read a post touching on this subject in one of our favorite food blogs, Juls’ Kitchen, written by Giulia, a cook and writer in Tuscany (We read it in the Italian version first, as we’re studying the language and she writes so well.) She wrote about making a cake by instinct — and it made me think about the dishes that I make instinctively, or almost so.
Since it’s summer, and I’m enjoying my small crop of cherry tomatoes and basil, grown in pots, one of the simplest and best pasta dishes came to mind — an easy one to make by instinct. I cut the tomatoes in half, add some garlic and a dash of salt, and cook them down a bit to release their juices. Then I add a little of the cooking water from the pasta, toss in a good dose of chopped basil, stir the cooked, drained pasta into the skillet, and sprinkle with grated Parmeggiano or Pecorino Romano. Done. The best old friend of the late summer menu: I can never have too much of it.
Summer, with its bounty of vegetables, is also such a great time to compose salads. I don’t know if there is an art to this, but I think there is something of an instinct, developed over time, of putting foods together so they marry well. Contrasts of color, flavor and texture work well in a composed salad. Leftovers and seasonal specials are equally welcome. It’s not that my instinct is always so great–some salads I’ve made did not marry well — in fact, probably needed to divorce! But usually, my instincts are not too bad and the ingredients get along pretty well — even complementing each other.
Especially in the lazy days of summer, I tend to forget what I can put together for a simple meal, and I need inspiration from something I’ve seen or read, which I can then adapt to what I have. The salad above that was like that — I was just reading about a lime-juice salad dressing, and then put this together from leftovers and farmers’ market produce.
Then, as I was sorting through photos for this post, I looked at the photo of this salad and realized I could make it again for today’s lunch, even though I was missing the rice and had more cucumber. Avocado would be nice in this salad too, or black beans, or red pepper. You could make it vegan without the salmon. You could use parsley instead of cilantro if you are one of the 4-to-14 percent of the population that thinks cilantro tastes like soap. You could add some sesame seeds or nuts on top . . .
There are as many salad variations as there are mathematical combinations of vegetables with grains, beans, protein, what have you. Here’s a post with some of my late-summer favorites from seasons past: https://tobykitchen.wordpress.com/2011/08/17/salads-salads-salads/.
Have fun, eat well and stay cool,