cooling off

 

We were to leave for three weeks in Germany the next day so I was interested in using as much of the fresh ingredients left in our refrigerator as possible.  I think I did a pretty good job, with absolutely no taste sacrifices. It also looked pretty good. The hardest part of assembling this one-dish meal was deciding which pan (that is, mostly, which size pan) I was going to use.  I ended up with a seasoned thick 11″ steel skillet, 1 3/4″ deep, and it turned out to be just right for the quantity of the ingredients and the amount of heat I wanted to work with.

• those ingredients included, not necessarily in the order in which they were placed in the pan, a couple tablespoons of olive oil; a few chopped ramps from Lucky Dog Organic Farm; 4 or 5 chopped spring shallots from Lani’s Farm; a generous amount of arugulion (a natural wild arugula and dandelion hybrid) from Berried Treasures; 7 Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods; 6 eggs form Millport Dairy; a tablespoon of chopped lovage from Berried Treasures; sea salt; freshly-ground tellicherry pepper; a little Basque Piment d’Espelette which I had purchased from the French maker’s daughter at La Ferme Basque, Charlevoix, Quebec; and a nice explosion of radish micro greens from Two Guys From Woodbridge
• the wine was a New Mexico (Sierra County) sparkling white, Domaine Saint-Vincent Méthode Champenoise Brut New Mexico NV
• the music was four symphonies of C.P.E. Bach and one harpsichord concerto, Norrington directing the Camerata Salzburg, with Florian Birsak on the keyboard