Wednesday, August 25, 2010
I always start with the fenced in flea market for my first temptation. Leisurely walking in and out of the tiny makeshift shops, I’m thrown a few smiles and a “hello there pretty lady” by the incense seller. (It never fails) I grab a cup of fresh squeezed lemonade and enjoy the plethora of antiques that surround me. There is something about the smell of antiques that makes my heart flutter with a sense of curiosity. They seem so innocent to me, yet for some reason I’m always left curiously wondering where these pieces came from. What is their story?
Alas, I return to where I once started, this time with a mission in mind. Of course, the first stand had the best looking heirloom tomatoes so I couldn’t help but to get one yellow and one red. They were lush with beautiful color, not too hard and not too soft. I’m then sidetracked by some beautiful eggplant and my thoughts begin to wonder how they taste. Focus, Kristin.
I turn to pick up one husk of fresh sweet corn to go with my recipe and treat myself to two gorgeous peaches. I always say I’ll make peaches and cream but they never last long enough for me to get to the store to buy the heavy cream. Maybe one day…
The clouds darken overhead and I see my time has come to an end. I have everything I need to fulfill my dinner fantasy for that day so I hop on my bike and peddle home. I grab a large handful of basil and a pinch of tarragon from my front garden and run inside just in time before the rain starts.
The front door slams shut behind me and I skip my way back to the kitchen (Yes, I said skipped). This was going to be great!!
Then I take out my cast iron skillet and season it with some olive oil. I slice my baguette into thin diagonal pieces and set them inside once the oil is heated.
In a blender I combine the basil leaves, pine nuts, a clove of garlic, freshly grated parmesan cheese, olive oil, and some salt and pepper. I blend them until I have a beautifully smooth pesto. I wanted just a little something to drizzle over the ravioli without taking the taste away from the fresh dough and fish.
I quickly throw the ravioli in a small simmering pot and stir them slowly. They only need about 6-7 minutes.
By this time, my corn is done. I cut it off the husk and throw into my tomato concoction to complete my bruschetta. I slap a large dollop on top of my toast and drizzle with a touch of olive oil.
I drain the ravioli, plate and trickle some pesto on each piece. I’m overjoyed with the outcome and can’t wait to dive in!
The crunchy, sweet, salty bruschetta was a two minute masterpiece. Left overnight to marinate, it was absolutely heavenly the next day for my lunch.
The juices from the tomatoes and the oil formed a flavorful broth at the bottom of the dish and I used the day old bread to sop it up. It was a perfect way to bring me back to that beautiful Sunday as the reality of the work week set in. As the familiar flavors danced on my tongue, I swear I could hear the music, the children, and the laughter; and just for one moment the florescent lights faded and I was standing at the market again.