I don't usually post on Sunday nor do I do two foodie stories in the same week...but then again...this isn't any ordinary Sunday. So while I prepare the long wait until 8pm when the election results start rolling in, I am taking comfort in comfort, wherever I can.
My grocery store roses help, even if they are bruised and fading fast. I still love their leathery petals and spindly form that pulls me into the gateway of a labyrinth with a simple gaze.
And of course, there is food. I have been cooking even more than usual, if that is possible. Actually, it isn't, so I will add that I have been putting a little more thought into what goes in the pan and onto the plate as I need an extra outlet for the brimming anxiety within.
First up, for those of you that might be pondering your Sunday brunch, a funky mixture that worked well. I have the fantastic Deb Perleman at Smitten Kitchen to thank for both the "just put it in a bowl" and the "everything tastes better with a fried egg on top" concepts which are fun to play around with. Here, the bottom layer is shredded zucchini sauteed in cumin and crushed cherry tomatoes, then perfectly ripe Haas avocados were spliced around the sides, topped with eggy and crumbled feta and there you go. I will be making this again.
Have you already eaten? Europe just finally swung around to the time change last night (I know, I don't understand why we can't just do it all on the same day either), so depending where you are, that is entirely possible. All right then, well, if comfort is what is called for, there is nothing that fits the bill better than this dish, a riff from the most amazing Patricia Well's "The Provence Cookbook" which has been sleeping up on the top shelf for far too long.
Get out your trusty Creuset (or any deep iron casserole dish) then brown chicken legs on each side and remove with thongs so as not to pierce the skin (p.s. France, you may be in crazy politics mode, but I love you for providing chicken fermier or straight from the producer so readily). As they are in season, sauté some sliced spring onions until tender and then replace the chicken, add two cups of white wine (or less if you are not as greedy about sauce as I am), add olives (I happened to have some that are stuffed with chorizo on hand and I have to say that it added mucho gusto), more of those perky cherry tomatoes, additional spring onions and sliced lemons on top. Cover and cook over lowish heat for about an hour until done. This has to be the easiest and yet most rewarding dish I have made in forever. Don't go by the mi-cooked crappy iphone photo, just trust me.
And since we know by now that roasted cabbage is actually vegetable bacon, why not make some? Along with eggplants roasted with a little olive oil and a delightfully wacky product that is a mashup of Tabasco and teriyaki sauces plus some strips of whatever fish you have on hand (I used leftovers of Remi's excellent trout), voila, another healthy stack in a bowl idea. P.s. I also made a lemon tahini vinaigrette for this but it doesn't really need it so if you are feeling lazy, like a true Food E, then skip it.
So there we are. I am currently roasting asparagus (two huge bunches for only 4.50€ at the market yesterday) to surprise Remi with a salmon benedict for when he comes back from voting...
...for something tells me that I am not the only one that is going to need to take comfort in comfort today.
So I will leave you with this absolutely gorgeous version of one of my very favorite songs in the whole wide world...turn it up and calm down...
...and sigh it with me now, "Ommm"...
..."Shanti, shanti, peace, peace, peace."