"THE LOVE SHAK-(shuka)

....is a little old recipe" we can easily prepare in the summer. Here are the ingredients:

• Tomatoes, cut in large coins
• Jasmine rice (cooked, leftover's fine)
• Crème Fraîche
• Hot Tea water (black tea with orange peel infusion, preferred)
• Spices: turmeric ginger powder, herb de Provence, garlic salt, red pepper flakes and whole nutmeg (to grate over later)
• Ewephoria Goada cheese (or any hard cheese that pastas love together with)
• Cucumbers, peeled and sliced into coins (for the side salad)
• Crema Bianca di Tondo vinegar (white version of Balsamic, but creamed; Agata & Valentina should have it)

How to: Preheat oven to 425. Oil and butter cast iron at medium-high heat and gently place tomatoes around pan to fill entire and sear one side. Sprinkle all the spices, except nutmeg, over tomatoes, evenly, then salt and pepper them. Spread rice over, flatten nicely (doing this while tomatoes are frying in their juices and smoking out the aromatics to coat the rice) - then carefully pour in pan about a cup.5 of tea (the pan will sizzle - the acidity of the tomatoes will absorb and burn to sweetness) - 30 seconds later, turn off heat, dollop over the crème fraîche at the center of the dish, grating over some lovely nutmeg, some salt and pepper, maybe a little more pepper flakes, a little olive oil as you like, and finally the grated cheese, copious amount, please; then throw in the oven until middle is browning and crisping (see picture). Done. (The salad is pretty straight forward: shake them all up with salt, pepper, olive oil, white balsamic creme; done. Don't forget to toast a baguette. Plate over shakshuka as much to make you happy.) 

It's a love dish. Even if you're alone! 

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Sweet Red Tea Lemonade

I have never heard
that even when the gods held sway
in ancient days
ever was water bound with red
such as here in Tatta's stream..

    ~ Hokusai, The Poem of Ariwara no Narihira



Inspired by a letter a friend had written yesterday, I went to the Morgan Library to sketch Hokusai's painting of the Amida Waterfall (ca. 1832) I've never seen before. (In that scene were friends having a picnic on a promontory overlooking the great cosmic Amida.) It could be I'm recreating that food scene with my picture here, to realize both the poem and the sharing of friendship of past natures by this great painter. Appropriately, I have the cold tea ready infused in ginger and tie guan yin leaves, with raw amber honey; and for the "cherry" on top, a fragrant pomegranate tea bag steeping through in the bottle and creating a two-toned juice "meeting of waters." Of mind. Of sounds fall. I laid out petit mochi cakes, cashew marzipans and crispy jacobina squares for us. And together, quoting another ancient poet I love, Li Po, "made the most of [cool summer]" in this real painting.

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"THESE ARE MY SALAD DAYS...

...slowly being eaten away." No intention of pun can be invoked, but I prefer to write food is a food, good food is good food, no matter what. Watercress (leaf to tail chopped), mix greens, tomatoes and green apples - with lemon vinaigrette, slightly sweetened, and herbs de provence. No bread, just leaves and fruits - two heaping plates and too much champagne (it's a full moon night in the city and the blue river is beckoning "flute"). I balanced the tart profiles of my food with an un-pictured pasta dish, the classic oil and garlic. I had been cooking easy lately, developing from inspiration by other home chefs (like the British Rachel Khoo and another chef, American, whose name I forget, but the article and his technique I read in the NYTimes) a one-pot all-I-need cookware to make my food - even the pasta. In a boiler pot I quickly sizzled tons of garlic in butter and olive oil and fresh cracked pepper and some salt and a pinch of red pepper flakes - key is quickly not to brown or burn them; the garlic must be moist to release its full potential savor - then immediately add hot water (half volume as you would ordinarily; will explain later) in the pot, then turn heat to high to boil fast and add the spaghetti noodles, making sure the pasta is softened by pressing them down gently in the steaming hot liquid and dunking them all under the water to cook al dente - cover for about 5-8mins. Take lid out and check firmness of the pasta, and remember: the liquid SHOULD BE ABSORBED together with the flavors from the oil-butter-garlic-spices and NO NEED to discard excess water - all the goodness had fattened the pasta! Add shredded pecorino or asiago as you wish, and more black pepper, a little more salt to taste, a little more red pepper flakes for more kick and heat. The counterintuitive salad by its side will complement your satisfaction in eating and spending the night alone under the blue moonlight and you will forget momentarily that growing old isn't as bad as this salad is giving you the benefit of the doubt. Hear, hear!

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