For years I used Heart of the Artichoke and A 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.
Below are a few favorites.
quail eggs with flavored salt
real garlic toast
blood orange and persimmon
mussels on the half shell
gorgonzola and walnut crostini
sweet and salty nut brittle
gunpowder and fresh mint tea
very green fish stew
.well charred-endive with anchovy butter
save your life garlic soup
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 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.