one good dish. david tannis.

For years I used Heart of the Artichoke andA Platter Of Figs, religiously. They are amongst my very favorite cookbooks. So you can imagine how over the moon we were to collaborate with Chef David Tanis on his most recent book One Good Dish .We ploughed through almost two solid weeks of shooting, in the darkest hours of winter. We arrived each morning as the sun rose and finished each day long after dark It was a marathon of shooting and eating and eating some more... David patiently put up with us taking over his entire space.

 Thank you David. Thank you Artisan. Thank you Samin for the introduction! 

Below are a few favorites.

quail eggs with flavored salt

quail eggs with flavored salt

kale

kale

real garlic toast

real garlic toast

blood orange and persimmon

blood orange and persimmon

mussels on the half shell 

mussels on the half shell 

gorgonzola and walnut crostini 

gorgonzola and walnut crostini 

sweet and salty nut brittle

sweet and salty nut brittle

gunpowder and fresh mint tea

gunpowder and fresh mint tea

very green fish stew

very green fish stew

 well charred-endive with anchovy butter

 well charred-endive with anchovy butter

save your life garlic soup

save your life garlic soup

remnants of mussels on the half shell

remnants of mussels on the half shell

 

 

Save-Your-Life Garlic Soup

 

Recipe by David Tanis

From One Good Dish.

said to prevent and cure hangovers...

2 heads garlic, preferably new crop[

separated into cloves (about 16 medium cloves) and peeled

2 tablespoons extra virgin olive oil

12 sage leaves

salt and pepper

6 cups of water

4 eggs

4 slices of bread, lightly toasted

chopped parsley, scallions or chives.

slice or roughly chop the garlic cloves

warm the oil in a heavy pot over medium heat.

add the garlic and the sage and let siszzle a bit without browning ( about 2 minutes)

season with about 1 teaspoonsalt and a few grinds of pepper

add the water and bring to a boil over high heat, then lower to a brisk simmer.

Cook for 10 to 15 minutes

Taste and adjust the seasoning

Ladle about an inch of the soup into a skilliet and bring to a brisk simmer over medium heat

Carefully crack the eggs into the pan and poach for about three minutes.

To serve, place a slice of toast in each soup bowl and top with a poached egg. 

Ladle the soup over the eggs and sprinkle with a little parsley.