All I Could Muster

In the days leading up to the wedding I really didn't feel much like cooking dinner. Well really, it was less that I did not want to cook and more that I couldn't focus on anything for too long.  My mind was occupied with other details, life or death situations, like confirming nail appointments and buying the bags to package the guest room gifts.  When you are having a wedding, or I guess any large event, things that generally seem inconsequential take over your life.  Now I understand that the earth would not have stopped turning solely based on how many cookies were packed in each glassine bag.  My mother and E clearly have real patience, listening intently as I detailed instructions for aggregating baked goods in the appropriate manner.

The photo above provides an idea of what we were consuming in that week before we said our "I dos".   Wanting to dine at home but with no motivation to really prep or clean, all I could muster was something simple.  I don't think I can get away with saying this is a meal, but I did provide food, so I'll just pat myself on the back and consider it a job well done.  Well, at least a job done.

The recipe below seems more like a suggestion, but the inspiration for this came years ago from the pages of Gourmet.*  Its a quick starter for an impromtu dinner party and fits well as part of a larger mezze.   (One night that week I made hummus, does that count for dinner?)  Lucky for us the last red peppers of the season were roasted, sitting in the fridge, smothered in olive oil.  Jarred peppers from the market are perfect here and what the original recipe indicates.  I find Syrian bread, gently warmed, is the best accompaniment, but baguette or crostini could also soak up the olive oil, which rivals the softened Feta as the best part of the dish.

This is a case where the preparation is perfecty simple, yet you are handsomely rewarded.  Just give it a try.  I'll let you call it whatever you like and, who knows, you might just call it dinner.

*Yes, it was difficult to plan a wedding while mourning the loss of my favorite magazine. I do write that with the some sincerity.  Like many people I was, and still am, utterly shocked at the abrupt closure of what I considered a culinary institution.  However, as a gift for our wedding, one of the women with whom I work gave us a copy of Gourmet Today complete with note and autograph from Ruth Reichl(!!!).  Although I won't let that book anywhere near the kitchen, it will be a cornerstone of my library for years to come.


Roasted Feta with Olives and Red Peppers
adapted (barely) from Gourmet, March 2004

My preference is for French feta.  I find it to have less salt and a great, creamy texture which lends itself nicely to the heat of the broiler.  Our market carries Valbreso, which I most certainly recommend.  Late in the summer when you can't turn on the oven, cube this cheese and toss with tomatoes, cucumbers and olives for a hearty dinner salad.  A little red wine vinagrette will seal the deal.  Having professed my love, I will say feel free to use whatever type of feta that you prefer.

Ingredients
1/2 lb feta (preferably French), rinsed and drained
1/4 teaspoon black pepper
1/4 cup roasted red peppers, chopped roughly
10 Kalamata or other brine-cured black olives, pitted, rinsed, and coarsely chopped (1/4 cup)
2 tablespoons extra-virgin olive oil

Preheat broiler
Cut cheese in half lengthwise and place in 2 small flameproof baking dishes
Divide olives and peppers evenly over cheese slices
Sprinkle with pepper and drizzle with olive oil
Broil 3 inches from heat until edges of cheese are golden, about 5 minutes
Serve warm