Saturday, August 14, 2010


Clockwise --sheep's milk cheese, cornichons, olives, taramasalata, octopus, anchovies with roasted peppers. Japanese rice crackers at center.
Anchovies wrapped in roasted red peppers.
Jimmy's watermelon.
The self-important do not nosh. They find the vapors of their self-inflated egos nourishing enough. Luckily, I have only met  such people in books and films. Those who share my table are considerably easier to please. For example, they do not object if, in the dog days of summer, the dinner menu is made up of appetizers. Hungarian Korozott, a mix of sheep milk cheese, Liptauer, paprika and caraway seeds is one of those dishes for which there are probably several recipe, but  I learnt how to make it from a friend who never owned a cookbook. She had a talent for guessing the correct proportions for any dish she prepared and after some trial and error I  realized that given enough practice,  I can also turn out a decent  Korozott. Pita, taro chips, rice crackers are good vehicles for this creamy mix, but my friend always served it with Carr water crackers.

Hummus is another no-recipe component of summer feast. All one needs to make it is garbanzos, garlic, lemon juice and  tahini. Mash the lot together, et voila, something far superior to the pallid thing that passes for hummus at the supermarket. Tinned octopus served marinated with slivers of preserved lemons and paper-thin slices of red onions, a small tin of wasabi almonds, olives, rice crackers, bagel,  and taro chips, cubes of herbed feta, salad greens, a baguette  and cornichons make this meal of feast.
Here at the village there is an abundance of cherries, plums and peaches, but the last time when I had appetizers for dinner, recently,  a fresh watermelon donated by our friend Sally's husband, Jimmy rounded up  the meal splendidly.
  I am in the throes of designing a webzine and I am trying to  catch up with  book reviews for my book blog.  These days, the less time I spend in the kitchen, the better.

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