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Today's food porn [Apr. 8th, 2008|08:35 am]
Yes, I had time on my hands this weekend and I really, really wanted to cook something spectacular. But since, part of the reason for having the time on my hands was so that I would stay off of my feet. Which doesn't mix well with cooking. Although I'm trying, dragging the stool around with me. Although, when I go blind from the oil spattering right into my eye because now, sitting on the stool, my face is well within range of such accidents, I'm so saying "I told you I was better off on my feet." I mean, hell, I can get hot oil in my eye while standing -- THIS is like shooting fish in a barrel.

(Why would you shoot fish in a barrel? If they're in a barrel, do you still need a gun to get them? How incompetent are you? And wouldn't a bullet hole through the barrel either defeat the purpose of putting fish in the barrel? Although it WOULD make the fish even easier to catch...)

Anyway, in the interests of ankle and knee preservation, I went for simple food. At the farmer's market I had picked up a half a pound of large shrimp. Trader Joe's, out of the blue, had some gorgeous Florida corn. (I know, I know, but I had to run SOME errands!) So made a poaching liquid of a quarter bottle of rose wine (don't be such a snob, Bonny Doon actually makes rose wines worth drinking. And the story of why I had a quarter bottle left will come in another post) an equal amount of water, black pepper, a touch of tabasco, a couple of bay leaves and an assload of salt. Simmered it a while, and dumped the shrimp in for a brief and gentle poaching. While that was going on, dipped the corn in boiling water for a minute and a half. Brushed the corn with butter and salt.

Wow. It was sex on a plate. The shrimp were perfect -- plump and just done -- their own flavor showing through. No sauce, no butter, no nothing. Just shrimp flavor. And just corn and butter. And rinsed strawberries for dessert.

Well, and a lovely dry Moscato. I tried to drink just water, but really, the butter on the corn SCREAMED out for an acidic complement. And it was whimpering, all alone in the fridge.

It was a nice reminder that sometimes food doesn't have to be all overwrought and overseasoned and oversauced.

[User Picture]From: sestree
2008-04-08 01:00 pm (UTC)
It sounds lovely :) I'm still the bozo who prefers my shrimp chilled (helllo Louisiana) but I love the light flavors as well.

Oh and thank you for not mutilating your corn. Soft soggy corn on the cob is just sad.

Keep your feet up !
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[User Picture]From: the_mac_danee
2008-04-08 01:03 pm (UTC)
But how did one get the fish in the barrel in the first place? Cleary they were not shot then...were they clubbed? Drugged? How's THAT work?
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[User Picture]From: queenmaggie
2008-04-08 01:25 pm (UTC)
Corn.... I have never had corn as sweet and delicate as the Florida corn that we are getting fresh down here. I mean, it's always been wonderful to get the early stuff that's been bred sweet, and thus one gets a taste of summer as spring just begins up north.... but being down here, it hasn't even traveled much: A definite plus to living in FL. (Mind you, I'm trying to remember all these pluses, for the middle of the summer when I'll be dragging through the soup they call atmosphere when the humidity and temperatures rise)
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[User Picture]From: quislet
2008-04-08 01:34 pm (UTC)
You're so right about food that is not overwrought! One of the most delicious things in the world is the unadulterated ingredient that has been raised with love and care.

For me, the taste of summer will forever be garden fresh tomatoes with rotini and a simple oil & vinegar dressing. Not having had a garden in years, I haven't bothered to make it and therefore disappoint myself.

Speaking of wonderful (but simple) food, I had an amazing tzatziki sauce last night, the kind that screams how fresh it is. The Greek yogurt was amazing, as was the fresh dill. Yum!
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[User Picture]From: pyllgrum
2008-04-08 02:06 pm (UTC)
If Paul Prudhomme can cook on a stool... you can do it.

As for the oil spatter; I think you might need a buffer zone that Chef Prudhomme comes by naturally. Tie your apron over a throw pillow next time you perch on the stool.

Your eyes will thank you, and someone is sure to take a picture for the rest of us to laugh at.
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[User Picture]From: lowlandscot
2008-04-08 03:19 pm (UTC)
You cook like that for yourself? With a bum leg? I am really impressed. I don't like the Prudhomme pillow idea, though -- you might set it on fire. Get a pair of safety glasses at Home Depot. That would be a good picture too.

I didn't think the corn at TJ looked that great but maybe it had just been picked over by the time I got there. I'll look again this weekend. Oh, the tomatoes....if I ever manage to get one before the deer eat it it's not making it into the house to go into rotini, I'm standing in the garden and eating it right there. I might brush the dirt off, I might not.
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