Friday, September 23, 2005

One of J!’s friends from CTY now lives on Cape Cod and works at the Wood’s Hole Oceanographic Institute. We went out to visit him for a few days and got a grand tour of the Institute, Wood’s Hole, and Martha’s Vineyard. RR’s a fun guy to hang around with and even better, he knows all the best restaurants in town. Wood’s Hole is a really cute part of some town that begins with an “L”—I can’t remember what it was called. Martha’s Vineyard was nice—I think it is probably a great place to visit if you can spend a whole day there, biking around and maybe bird watching. Some great boutiques, too, but not quite my style. The highlights of Martha’s Vineyard were definitely the beadniks store and the cooking demonstration we stuck around for. If you can, go to the Zepherus restaurant—the chef was amazing (I think his name was Brian). I’ve put below his recipe for a delicious green bean salad.

for six:

2 handfuls of haricot vert
(fancy French green beans,
but probably regular green beans would also taste lovely).

3 peppers—one red, one orange, one yellow

1 red onion

½ cup truffle oil

½ cup extra virgin olive oil

salt (preferably coarse) and pepper to taste

Blanch the green beans and then chill them in the refrigerator. Julienne the peppers. Just a tip: slice off the inside part of the pepper—the part that looks like tiny bubbles. According to the chef, what will be left is all the stuff with the flavor. The colors will be much more vibrant, as well, and the slices of pepper will be smaller. Slice the onion, French style (halve the onion and cut out the tiny yellow center; place the onion with the flat side down and cut at an angle, down to the center--this will make your onion slices evenly sized). Mix together the peppers, onion and green beans in a large bowl and pour over them your truffle oil and olive oil. Make sure the vegetables are evenly coated and then serve when ready.

My first east coast lighthouse!

RR and J-Ro, together again!

View of Wood's Hole, from the lighthouse.


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