Sunday, July 31, 2011
Toast about six inches of good baguette or other good bread. Scrape outside with one clove garlic, sliced in two. Tear open bread, and fill to overflowing with chopped really good tomatoes. Drizzle with olive oil. Add salt and pepper. Eat. (If I make it right, I have to use a knife and fork. "Drizzle" is usually "drown".)
I might be allergic to okra but it is so delightful I continue to eat it. (I suspect inulin.) Down in this giant city thing, the only places to buy okra are those famed inner city convenience stores and farmer's markets catering to Asians. I serve this as a side dish to the Annapurna dal.
Heat 1 tbs oil on high heat and add 1 tsp. mustard seeds. Stir until seeds start to pop. Add 1/2 pound okra, 1 chopped serrano chile, and 1/4 pound green beans, broken into pieces. Cook, stirring frequently, until okra is tender and beans are bright green.
Sprinkle with salt and cumin. Serve.
I've been making the Annapurna dal a lot this summer, but I've been using quick cooking mung beans and throwing them into the rice cooker. Since sludge is our goal, it's great to not have to worry about burning. This is one of the side dishes I favor.
Slice three or four good tomatoes and a couple of pickling cucumbers. Sprinkle with cumin and salt. Stir and serve.
Few ingredients, an entire dinner that doesn't require a stove- life in summer is pretty good.