This past weekend I saw coastal wildflowers blooming purple and yellow, misty morning vistas, colorful buoys and wave-whipped fishing boats. I saw a friendly covey of quail, flashy red-winged blackbirds, sleek, needle-nosed blue herons, and a single jack rabbit with ears tall and straight. There was crystallized honey the color of creamy butterscotch, and seals bobbing amidst the rocks at the surf line. I was visiting friends in Bolinas - the perfect overnight. We had a tasty dinner of mostly leftovers, morning coffee by a fire. When it came time to fall asleep, it was so quiet compared to nights in San Francisco, all I could hear was my heart beating. Even better than the peace and quiet, I came home with a sack of fruits from a monstrous avocado tree. These deviled eggs were part of our dinner spread, leftover from Friday's lunch, they made the trip north with me. The filling is mixed, mashed, and fluffed into a light herb-flecked dollop. Toasted almonds add the crunch, chive flowers bring the pretty. They're not technically deviled, as there is no paprika or mustard in this version, but you can always tweak the filling to your liking with either.
I pulled over to look up the coast from the cliffs above Stinson Beach looking north. The morning grey had yet to clear. The next shot is the view when I opened my eyes in the morning from perhaps the best guest room ever. And my leftover box packed for Bolinas - soup, eggs, Josey Baker Bread, various toppings and condiments.
Continue reading Deviled Eggs...
Back in the late 90's Vogue Entertaining + Travel was the Australia-based magazine I splurged for any time I came across it on the news stand. It was gorgeously produced with the likes of Mikkel Vang, Petrina Tinslay, David Loftus, Quentin Bacon, and Con Poulos filling the pages - imagery that was modern, aspirational, and (often) lit naturally. About that time, they started publishing a series of little seasonal Vogue Entertaining Cookbooks. Over the years I collected five of the volumes, and all of them have survived multiple moves (and brazen cookbook purges). Paperback, and roughly 160 pages in length, their simplicity is inviting, and a straight-forward mix of recipes and idea lists are everyday approachable. Each ingredient-led chapter is filled with simple, short-order techniques and ideas. Sometimes I'll sit on the floor of my pantry while a laundry cycle is finishing and flip through them. Which is what was happening when I came across a spring-fabulous shot of olive oil-braised leeks. I used the general idea as a jumping off point, and proceeded to have olive oil braised vegetables for the next five meals in a row (Wayne was out of town, and I tend to slip into easy ruts). Spring is the perfect season for olive oil braising baby vegetables into silky tenderness - you can pick and choose the best baby vegetables as you come across them.
I did the version in the lead photo on it's own when Adele came by for a Friday lunch. Adding some toasted pecans and fresh dill as accents to the vegetables. The slightly different version (below) was with lemon in the skillet, micro greens, all served a top a plate of brown rice and adzuki beans - family-style.
Not much to say about my little lunch bowl here - the last of the leftovers. Back to the pecans, which I can't seem to get enough of.
Back issues of VE+T pop up on eBay in the US on occasion. Though, if you're in Australia, you're in luck, because you can sometimes find entire back libraries of the magazine. Libraries that span the better part of a decade.Same goes for the Vogue Entertaining Cookbooks - keep your eyes peeled :) ! -hContinue reading Olive Oil Braised Spring Vegetables...
Posted by pbcook on September 12, 2013 at 6:30pm