American-born food writer Patricia Wells is “one of the few non-chef icons in the world of good cooking,” said Mark Bittman in The New York Times, “and the envy of practically everyone.” For the past 30 years she has lived in France, with homes in both Paris and Provence. During that time, she has written nine cookbooks, at least half of them classics that will remain in print for years to come. Her newest, Vegetable Harvest (William Morrow), is not a vegetarian cookbook, but combines seasonal vegetables with a
French sensibility and an American eclecticism “in strikingly new ways.”
Recipes of the week
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Zucchini Carpaccio With Avocado
1 tbsp freshly squeezed lemon juice
1/2 tsp fine sea salt, plus additional as needed
1/4 cup best-quality pistachio oil, almond oil, or extra-virgin olive oil
4 small zucchinis (about 4 oz each), trimmed
1 ripe avocado, peeled and very thinly sliced
1/4 cup salted pistachio nuts
4 sprigs fresh lemon thyme, preferably with flowers
Stir together lemon juice and 1/2 tsp salt in small jar. Add oil, cover, and shake to blend. Slice zucchini lengthwise as thinly as possible, using a mandoline or very sharp knife. Spread slices on platter and drizzle with lemon mixture. Tilt platter to evenly coat slices. Cover with plastic wrap
and marinate at room temperature for 30 minutes to an hour. Alternate zucchini and avocado slices on individual salad plates, slightly overlapping each slice. Sprinkle with pistachio nuts. Season with salt to taste, garnish with lemon thyme, and serve. Serves 4.
Almond and Buttermilk Sorbet
1/3 cup freshly squeezed lemon juice
1-1/4 cups sugar
1/4 cup light corn syrup
1/2 cup whole (unblanched) almonds
2 cups buttermilk, shaken to blend
1/2 teaspoon almond extract
Combine lemon juice, 1 cup sugar, and corn syrup in small saucepan. Place over medium-low heat and simmer until sugar is dissolved. Cool to room temperature. Place almonds in small, dry skillet over medium heat. Shake until nuts are fragrant and evenly toasted, about 2 minutes. Transfer to a plate to cool.
Mix almonds and remaining 1/4 cup sugar in food processor or blender. Process to a powder and set aside. Stir cooled lemon syrup, buttermilk, and almond extract in bowl. Refrigerate well. Transfer to ice cream maker and freeze according to manufacturer’s instructions. Serve in small bowls, with almond and sugar topping. Serves 12.
