Russell Gordon's magnificent painting of fish inspired me to cook the following recipe from Elizabeth David's Mediterranean Food published in 1950:

Mediterranean Fish Soup

3 or 4 Mackerel fillets cut into serving size chunks
1 Chopped Onion
1 Tbsp. Olive Oil
1 Tbsp. Tomato Puree
2 Minced Cloves Garlic
1 Bay Leaf
A Mix of Chopped Fennel Tops,Thyme& Parsley
Pinch of Saffron
2 lbs. Peas (Frozen or Fresh)
2.5 cups Boiling Water
Salt & Pepper
Fat slices of Artisan bread

Saute onion in olive oil until golden, add tomato puree, stir, toss in garlic and herbs. Pour in boiling water, salt, pepper, saffron & peas if they are fresh. Allow to simmer until peas are cooked (if required) or simply until the flavors meld if using frozen peas (about 5 minutes). Add the mackerel and if using the frozen peas. Simmer until fish is firm & white. Place bread slice in the bottom of shallow soup bowls. Ladle fish, peas & broth. Enjoy!

Basil & Peppers - Wottrich Herb Garden

Roasted Red Peppers & Goat Cheese Bruschetta

Matching roasted peppers with goat cheese is an ancient pairing. There are hundreds of pepper varieties out there and many are available at markets today. Select them as to your taste and in perfect condition.

2 medium mild red peppers, roasted, remove skin and seeds, chopped
1 small hot pepper of your choice, same preparation
1 medium log of goat cheese, set out to soften
2 shallots, finely chopped
Fresh herbs to your taste, chopped
1 tablespoon fine olive oil
½ teaspoon lemon juice
Salt and freshly ground pepper to your taste
1 loaf of rustic bread, your choice

Preparation: 1. Roast the peppers whole over your grill or under your broiler until well charred. Wrap in a dish towel and set aside to cool completely. 2. In a mixing bowl combine the chopped shallots, herbs, lemon juice, and olive oil. 3. Remove the skin from the cool peppers (do not run water over the peppers as that removes flavor) and then quarter to remove stem and seeds. Chop the peppers into a medium dice. Mix with the shallots (add the hot pepper to your taste). 4. Cut thick slabs of bread and toast. Spread the goat cheese on the toast and then the peppers. Add salt and ground pepper to your taste. Serve with a crisp Riesling white wine.

Rogue Creamery in Oregon Wins Best in Show at ACS Competition With Its Blue Cheese

We just returned from Portland where we feasted on this remarkable blue cheese from the Rogue Creamery, founded in 1935.

Rogue Creamery

Cucumbers á la Grecque

For those who have seen Julie & Julia (2009), a celebration of food and marriage, a featured recipe was Cucumbers á la Grecque. This delicious recipe is from Julia Child's famous revolutionary "Mastering the Art of French Cooking," published in 1961.

The art of cooking vegetables in an aromatic broth, or Court Bouillon, is a lost skill in this country well worth resuming.

Court Bouillon

1 pound cucumbers (about 4 cups)
2 cups water
6 tablespoons olive oil
1/3 tablespoon salt
2 tablespoons minced shallot or green onions

Tied in Cheesecloth

6 sprigs parsley including root if available
1 small celery stalk with leaves or 1/8 teaspoon celery seeds
1 spring fresh fennel or 1/8 teaspoon fennel seeds
1 spring fresh thyme or 1/8 teaspoon dried thyme
12 peppercorns
6 coriander seeds
(or any other herbs and spices as you like)

Preparation:

1. Peel cucumbers, cut in half lengthwise, and scoop out the seeds with a spoon. Cut halves into 1/2-inch strips lengthwise, then into 2-inch pieces. Toss with 1/2 teaspoon of salt for each 4 cups of cucumber pieces, and let stand in a bowl for 20 minutes.

2. In an enameled or stainless steel saucepan place all of the Court Bouillon ingredients (excepting the cucumbers) and bring to a simmer. Drain the cucumbers thoroughly, put them into the Court Bouillon, and simmer for 10 minutes. Drain and reserve the cucumbers nicely arranged on a serving dish and place in refrigerator. Reduce (boil) the Court Bouillon down to roughly 1/3 cup. Pour it over the cucumbers and chill. (I substituted black mustard seeds for the coriander seeds.)

3. Sprinkle minced fresh green herbs on the cucumbers just before serving. Cracked pepper is a must. Experiment with other vegetables such as artichoke hearts, celery, eggplant, fennel, leeks, onions, broccoli and combinations thereof.

Julia Child - 1963 - The reason I cook...