Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her
reviews appear weekly in Calendar.
Ann Cortissoz is on the staff of the Globe and writes the First Draft beer column for the Food section.
Stephen Meuse writes about wine for the Globe's Food section. His column on
Plonk ($12 and under wines) appears on the last Wednesday of the month.
 Ask a question or share an idea or recipe with The Boston Globe food
staff.
 Week of:
November 4
Week of:
October 28
Week of:
October 21
Week of:
October 14
Week of:
October 7
Week of:
September 30
 
For Boston Globe restaurant reviews and food news and recipes, visit Boston.com's Food section.
|
« Sometimes you feel like making pastry | Main | Dinner for two, chez nous » Monday, May 28, 2007My fridge, Memorial Day weekend
The fridge was a balancing act this weekend. Those two big lobes on the platter on the bottom shelf are turkey breasts. I sprinkle them with olive oil, salt, and pepper and let them sit for half a day. They were headed for the grill later in the day. Under the tray of turkey is a big bowl of cole slaw. I make a vinegary slaw with only a few teaspoons of oil. My longtime co-author Julie Riven was raised on this tangy style in Montreal. Here is the slaw ready for tossing:
The slaw, with smoky turkey meat, roasted sweet onion wedges, and lightly charred sweet potatoes spears made a feast. The bowl of strawberries on the top shelf was dessert, along with Medjool dates. You can see another smaller bowl on the bottom left, radishes for dipping into salt as an appetizer (a French affectation). I washed salad greens, spun them dry, and stored the greens in the spinner (top right) to serve with dinner. Alas, I forgot completely about them. The three blue-topped containers to the left of the salad hold berries for yogurt with my breakfasts-to-go. The small baggies on the top left shelf hold grapes to take to work. Hiding under bags of broccoli and green beans (bottom right) is a yellow pot filled with pureed zucchini soup. I served it in big old-fashioned coffee cups as a first course. It was too cold to sit outside, but we all wrapped ourselves in sweaters and braved the weather. Isn't Memorial Day weekend the unofficial start of summer? If we waited for the temperature to cooperate, we'd move outdoors late next month.
Posted by Sheryl Julian at 07:02 PM
|
