I finally bought Alice Water's new book today. The Art of Simple Food is what I would consider to be a bible for cooking. It takes all of the essential elements of Chez Panisse's cafe menu and simplifies them for the home cook. It is a "go to" reference when you need inspiration about artful eating, selecting seasonal menu ideas or finding a favorite recipe for ingredients you just hauled home from your local farmer's market or specialty grocer.
The introduction to the book is enlightening and inspiring. It really speaks to the food movement today, even though she was singing that song years ago. I think it is a testament to all of the work she has done to bring education about finding, cooking and eating good food to a cultural awareness. I, for one, am grateful for her perservance and contribution to the food community.
If you are not one to library a cache of hundreds of recipes and cook from there, you will love this book as a single source for where to start. I am typically inspired by ingredients and then figure out what to do with it. I have my standby favorites and, occassionally, I try a new recipe from a cookbook or try to recreate something I have seen on PBS or Foodnetwork, but mostly, I am just discovering something new in the kitchen. When I am stuck and uninspired, I usually pick of one of Alice's or Chez Panisse cookbooks {Lindsey Shere's Desserts is my favorite for sweets} . You are sure to find a recipe that honors seaonal selections and is at least fairly easy to prepare.
When I first started my cafe in 1993, a dear friend gave me a stash of Alice Water's beautiful woodcut art deco posters with graphics and illustrations by David Goines, Alice's long-time friend the designer who created the original Chez Panisse logo and many of the annual posters they have become so famous for. The collection was originally published in 1968 and To my surprise, one of the recipes from my collection is now featured in Alice's new book some 30 years later! Timeless, indeed.
here goes....enjoy!
Alice Waters, "The Art of Simple Food"
This salad tastes best when the carrots have time to marinate and absorb the flavors of the spices.
INGREDIENTS
• 4 large carrots
• Salt
• 1/2 teaspoon each cumin and coriander, toasted and ground
• One 1-inch piece of fresh ginger, peeled and finely grated
• A pinch of cayenne
• Juice of 1/2 lime
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped cilantro or parsley
DIRECTIONS
Peel and cut 4 large carrots into little batons about 2 inches long and 1/4 inch square.
Cook in salted boiling water until almost tender; they should be pliable, but still crisp in the center. Drain and season with salt
In a small bowl, mix together
1/2 teaspoon each cumin and coriander, toasted and ground
One 1-inch piece of fresh ginger, peeled and finely grated
A pinch of cayenne
Pour over the warm carrots and toss gently. Marinate for a few hours or in the refrigerator overnight. Just before serving whisk together:
Juice of 1/2 lime
2 tablespoons extra-virgin olive oil
2 tablespoons chopped cilantro or parsley
Pour over the carrots and toss gently. Taste for seasoning and add salt and lime juice as needed.
TIPS
Variations
Garnish with green or black olives.
Use mint instead of cilantro or parsley.
Buon Appetito!
Copyright 2007 Alisa Barry
