“I love how we eat this time of year. Everything is so fresh and good we don’t have to do much to it.”
It’s so true. A little salt, good olive oil, and the kiss of a hardwood fire is just about all you need to get the best out of summer’s bounty. Gild the lily with a little balsamic vinegar or lemon, or shards of salty Pecorino Romano, but exercise restraint. Good ingredients need little adornment.
{ 7 comments… read them below or add one }
christine 07.03.08 at 12:10 am
I just found your blog when looking for ideas for what to do with the baby fennel I just collected from my CSA share and WOW! Beautiful photo! Amazing dishes! What a wonderful site and inspired diet. Glad I found you! Here’s hoping I make it back to soak up the archives and remind myself to carve out more time for such beautiful food.
Greg 07.03.08 at 7:19 am
Love the little squash! Your meal looks very tasty.
melissa 07.03.08 at 6:12 pm
“Good ingredients need little adornment.”
Yup yup.
I’ve been missing your posts. I’m trying to catch up!
carmen 07.03.08 at 9:43 pm
Hi Jenn Everything looks so delish! The veal looks very moist with the stuffing. I was wondering if you could tell me what is under the veal and squash. It looks white, maybe like cheese or something …I was wondering about it? I’m from Miami and here we are literally baking from the heat and humidity. It has been very sticky in Miami lately.
Doesn’t look like it’s going to get cooler for a long while. We are at the high 90’s with humidity at 90%.
Well, happy cooking! Carmen
Jennifer Hess 07.05.08 at 7:32 am
christine - thanks and welcome! Fennel is one of my favorite things - hope you find some useful ideas here!
Greg - Thank you!
melissa - Aw, you’re sweet. Hopefully I’ll have time to post lots over the long weekend!
carmen - Thanks so much! There’s actually nothing under the veal and squash except for our shiny new plates! But I do have some shaved Pecorino Romano on top of the arugula.
Hope you guys get a break from the heat and humidity down there!
Caitlin 09.02.08 at 2:39 pm
Jennifer,
What is inside your veal “roulade”? Is it just herbs, or is there a grain component?
Thanks!
Jennifer Hess 09.02.08 at 3:24 pm
Caitlin - I stuffed them with a mixture of fresh breadcrumbs, grated cheese, chopped fresh herbs, a little lemon zest and kosher salt, moistened with a bit of olive oil - nothing too powerful to overwhelm the taste of the veal!