Did somebody say "Saint Marcellin"?

Sun-Dappled Summer Dinner under the Pergola

Yesterday found us again at the lovely home of Ms. Five-and-a-Half and Mr. Thirteen for a summer afternoon get-together. They lured us with the promise of al fresco dining under the pergola and a whole deep-fried turkey -- maybe two of them.

Well, we're not going to say no.


As always, Ms. Five-and-a-Half created an exquisitely beautiful setting, complete with little favors for each guest that included cantaloupe and sour pear jelly bellys and a bottle of ballerina bubbles.

Re: Turkey, YUM. Mr. Thirteen and and Eric handle the manly task of lowering the bird into boiling oil. He's injected it with flavors, but otherwise, prep is fairly straightforward-- it's all you need, because this method makes a GREAT tender bird. There were two of them, and at about 3 minutes of cook time per pound, they didn't take long at all to make a lovely, crisp and flavorful turkey.


















"Look out, Izzy, the boys are on a deep-frying frenzy! Run! Hide, little cutie!"

The menu rundown for this meal:

Fresh Figs Stuffed with Goat Cheese Drizzled with Peppered Honey
Delice des Gourmet (a delicate, soft, triple creme French cheese)

Mixed Greens with Chevre & Red Wine Vinaigrette
Deep Fried Turkey
Mango & Cranberry Relishes
Sagaponack Corn Pudding
Flatbread with Boursin, Red Onion & Zucchini

Peach Pistachio Tart with Almond Whipped Cream

Flatbread with Boursin, Red Onion & Zucchini

Pizza dough (either purchased, or you can make this recipe)
1 package of Boursin garlic and herb cheese
3/4 cup grated Parmesan cheese
4 tablespoons chopped fresh Italian parsley
1 small red onion
1 medium zucchini, cut crosswise into thin rounds
Olive oil

Preheat the oven to 400°F.

Line baking sheet with parchment paper or Silpat and unroll the dough onto sheet. Spread half of the Boursin over 1 long half of the dough, leaving a 1/2-inch plain border. Sprinkle with half of the Parmesan and 2 tablespoons parsley. Fold the plain half of dough over the filled half (do not seal edges). Spread the remaining cheese over the top.

Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange a row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush the vegetables with oil and sprinkle with salt and pepper. Sprinkle on the rest of the Parmesan.

Bake the bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with the rest of the parsley, slice and serve.


... Izzy succumbs to the post-prandial tryptophan slough.

Miticrema Mystery

A few months back I was visiting the Cowgirls down at the Ferry Building and Ranger Nan waved me over, "Oh, ya gotta taste this -- we just got some in."

On the tip of a tasting spoon was a dollop of something that looked quite pleasantly creamy and tasted fantastic -- with all the soft texture of fluffed cream cheese but with wonderful fresh sheeps's milk flavor and a hint of tang. "Miticrema," she announced. A Spanish sheep's milk cheese from the Murcia region near the coast.

Oddly enough, Eric wasn't with me, and when I brought him back the next day for a taste, they were totally sold out of it.

We spotted it again at Whole Foods recently and got a little tub, and it's quite lovely and delicate. We're still trying to decide what to do with it (on bagels just seems too mundane) but Eric votes for ripe figs and Miticrema. There's surprisingly little about it on the web, although you can visit the importer's website -- I love their name, "Forever Cheese." Sounds vaguely pornographic...

I also like how they offer it in little 3.5 oz bottles, but also mention that you should "ask about the 2 kg size." Well, okay then.

The Cheese Kitty, emulating a fluffed quenelle of Miticrema.

Summer Ribbage, Part Deux: Korean Barbecue

So we live not far from Japantown, and on some nights, as I trudge back up the hill from wherever faroff place I've parked, I catch a whiff of barbecue ribs from the Korean restaurant up the street. Not a huge whiff, just enough to make my head waft in that direction. A few of the odor molecules have attached themselves permanently to my brain.

Ribs. They're on my mind. Here's a pretty straightforward recipe. They're are probably far more authentic recipes out there, but I like the zing of this one, with the rice wine vinegar. It's best if you start it the night before and let them marinate overnight.

Kalbi or Korean Style Barbecue Ribs

1 cup soy sauce
1/2 cup mirin (sweet Japanese rice wine)
3/4 cup dark brown sugar
1/4 cup unseasoned rice vinegar
2 Tbsp toasted sesame oil
1/4 cup minced garlic (about 15 cloves)
2 large green onions, chopped
1-2 Tbsp toasted sesame seeds
5 pounds Korean-style short ribs (beef chuck "flanken," cut 1/3 to 1/2 inch thick across bones; about 20 pieces)

Combine first 7 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.

Prepare your barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side. Mound the ribs on platter; surround with vegetables (Chopped spinach is nice) and serve.