bloviatrix

This Op-Ed piece by Dan Barber (chef, Blue Hill Stone Barns) ran in NY Times sometime in last 2003. Basically he compares the differences between buying local fruit and that which travels cross country.

Does Oswego still have the highest number of bars per capita in New York State? I remember learning this factoid from a friend who grew up there.

I've only gone this route with strawberries -- both plain and strawberry with balsamic vinegar and vanilla. I'm always afraid the sorbet will get too hard if I don't use syrup.

The recipe I use is as follows: 2 pints of blueberries, pureed with 1/2 tsp ascorbic acid (lemon juice will do, this is to set the color) sugar syrup - 1 cup water, 1 cup sugar. Combine the two and strain (it's easier to strain the blueberries once the sugar syrup has been added). Chill and churn. I infused my sugar syrup with thyme, but that's completely optional.

For the New York Public Library, you can go online to NYPL.org and do a search. Once you find a book you want, you can put it on reserve and you can designate which branch you want for pick-up. Otherwise, the best store is Kitchen Arts & Letters on Lex and 93rd.

Friday night's meal was a greenmarket inspired dinner. Young Garlic Soup Chicken "schnitzel" Ratatouille Blueberry Pie Sesame Pugliese, basil mayo. Seltzer to drink. Lunch was a chef's salad.

I recently picked up Jack Bishop's A Year in a Vegetarian Kitchen. Especially with all the summer bounty, it's great.

I forget what the flat disc things on the third shelf are called, but have you tried them? They're really good.

Please let us know you're back home and safe. Dinner last night was: Borscht Baked salmon with chipotle mayo and bread crumbs Zucchini coins sauteed in butter Shells tossed in a pignoli-herb sauce Strawberry Rhubarb Fool Instead of challah we had sourdough bread. Strawberry lemonade to drink. We were invited out for lunch.

I made blueberry-thyme sorbet yesterday. Next time I'll be a little less generous with the thyme used to infuse the sugar syrup, it's a little too strong. But, the color is lovely (I use ascorbic acid powder to keep it from getting muddy) and it has a great texture.

Last week's "experiment" was a chilled zuchinni mint. It was dairy-free and I added a single potato to give it some body. We liked it and will add it to the repetoire.

It's my understanding that the challahs are made on Wed for Thursday delivery as most people do their pre-shabbat shopping on either Thursday or Friday.

Israel is growing them now. One of my local markets has lychees from there.

What a coincindence. I found myself on Central Avenue today and wanted to make a stop but didn't have time. Zomick's has been a Long Island staple since the late 70s/early 80s. They've been in 3 locations on Central Avenue over the years and I've frequented all of them. The place used to be known for their surly old women behind the counter (this was a staple of all kosher bakeries, alas many of the women have passed on the great bakeshop in the sky) and if you get there during the day you might still encounter one. Their challahs are very eggy and cakey. And the ones you buy in the store are miles better than the ones you'll find prepackaged at any market. Cakes are pretty good for pareve. I've always liked the chocolate cakes with mocha or cappucino cream. Their rugelach are different from the standard. They're not flakey. If you can get past that, they're quite good. I love the bowties. They come in plain, apricot, and raspberry. Their cinnamon-raisin bread (that looks like it was baked in a can) is also delicious.

According to Levana Kirschenbaum in her book Levana's Table the substitue for buttermilk is combination of soy milk and lemon juice. The ratio is 1 tablespoon of lemon juice to 1 cup of soy milk. I've never tried it, but I've had luck with some of her other suggestions.

I made apricot-basil sorbet. The apricots were just so ripe and fragrant, I couldn't resist. Plus I had some basil infused sugar syrup in the fridge that I wanted to get rid of. Therefore, I don't really have a recipe to share.

Jayne, the tart sounds delicious. Dinner tonight is: Chilled Zucchini and Mint soup. (at the greenmarket,the zukes looked good and suddenly it occurred to - let me make a chilled soup) London Broil with a soy-sherry-garlic marinade Green and Yellow beans with toasted sesame oil Soba with a Rice Vinaigrette Blueberry pie Sesame Pugliese, Minted iced tea and maybe Terra de Belmonte (Portugese red) Tomorrow's lunch: Chopped Liver Grilled Chicken Salad 5 bean Salad Apricot-basil sorbet Parker house rolls, minted iced tea

To avoid the icyness, macerate your fruit before adding it. It draws out a lot of the moisture.

I received a very nice box from Jessica's Biscuit with a copy of Emily Luccheti's A Passion for Desserts. Those sale emails are dangerous.

Friday Night Standard Borscht (although it was white - the chiogga beets I used don't retain their color) Veal scallops in a garlicy tomato sauce (my plan was schnitzel, but we had no eggs hence I change on the fly) Swiss Chard with Pine Nuts and Craisins Ciabatta in place of challah Local strawberries Chenin blanc and minted ice tea to drink Shabbos lunch Curried Yellow Squash soup with cilantro-lime oil Bake salmon smothered in charmoula More ciabatta, with piperade Rhubarb crumble minted ice tea to drink

Simply Magnificent. Now, go take a long nap. (were there any leftovers?)

I've made two soups today as well. A tradional borscht, which will be for dinner tonight. And for tomorrow's lunch a chilled curried yellow squash soup with cilantro oil.

The spouse gifted me with the Oxford Encyclopedia of Food and Drink in America. It's two volumes.

Last night's dinner was: Spice rubbed skirt steak roasted potatoes Mark Bittman's Rhubarb and Lentil Stew from last week's Times (I've been on a rhubarb kick and wanted to do something savory). It was awful. Strawberry-balsamic sorbet Minted Ice Tea to drink

In the end, here's the menu I settled on -- lunch for 6 Mascarpone, Chive and Pine Nuts on baguette slices White Gazpacho Piperade-mozzarella tart with thyme/garlic chive dough Green beans, vidalias, and red peppers with red wine vinagrette Almond-Lime Cheesecake Spicy Brownies Baron Herzong Chenin Blanc Clarksburg 2003 Strawberry-basil lemonade, minted ice tea, seltzer.