Catching Up — Fall 2019 Food Highlights

This omnibus posting is intended to fill in all the gaps in my blog since September.  Teaching two courses took most of my energy, and flat-out laziness accounted for the rest of my lethargy.  In no particular order, here are some of the goodies.

Braised Zucchini with Garlic and Olive Oil

We’ll start with this delicious treatment of zucchini from  the Greek island of Corfu.

Although it’s not Greek, I found this Garnega from the Veneto an excellent match for the dish.

Downton Abbey Exhibit in Boston

As a birthday gift for my wife and a fringe benefit for our daughter, we visited the Downton abbey Exhibit at The Castle in Boston.  It was charming; even I enjoyed it.  Of course, I went for the kitchen, and the ladies, for the clothes.

Naturally, for lunch after the Exhibit we went to Legal Seafood at Park Plaza.

Barbara’s Potato – Swiss Chard Torta

September was also a good month for our CSA — Small Farm in Stow, MA.  One of the best dishes of the season was the torta Barbara invented for a fresh bunch of Swiss Chard.  It featured Yukon Gold potatoes pressed through a Ricer, and it made great use of her homemade breadcrumbs from stale Tuscan Pane.

Bread, Bean Puree, Tomatoes, and Arugula

I love beans — all kinds.  Among the very best are Cannellini, especially Rancho Gordo’s Marcella beans, anmed in honor of Marcell Hazan.  Here was a lunch plate with this and farm ingredients.

Saloniki Greek for Lunch

Across the street from the university is Saloniki Greek Restaurant, where I often have lunch after class.  One of the best meals recently was their Impossible Burger (plant-based) meatballs with eggplant, pita bread and grains, along with a side order of Halloumi cheese with Lemon, Olive Oil and Oregano.

Another supplement will follow.

This entry was posted in Food, Greek food, Nature, Vegan, Vegetarian, Wine. Bookmark the permalink.

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