the shore, the yolks, and the brightness
A few summers ago, my wonderful friend Jeannine and I found ourselves at Cakebread Cellars in Napa, and ever since I am reminded of our visit by e-mails from their resident chef with recipes tailored to the wines.
This recipe of roasted cauliflower with crab sneaks in a gremolata (parsley, garlic, and lemon zest) and has an addictive crunch with homemade breadcrumbs.
And as it doesn’t fall neatly in a course category, I think the recipe will be perfect for a Midsummer Night’s Dream party later in 2010—or, the next time someone feels my apartment is chilly and powers through it with my Snuggie (pictured: my friend Kevin).
This morning, I smiled at the sun and the orange yolks in my favorite breakfast egg preparation, eggs Maryland. My grandmother grew up on the Maryland shore, and I thought about her as I made the aioli to mix with breadcrumbs and crab for the cakes, then whisked a classic hollandaise sauce to make her proud.
Hollandaise in your own kitchen will taste deliciously of lemon and good butter, and the poached eggs will have yolks more orange than the sauce—these are from Evolutionary Organics at the Grand Army Plaza market—that spill out on top of the crab cakes and toasted crumpets.
I’ll fold the remaining crab into an omelette tomorrow morning and think back to the best eggs benedict I’ve ever had, this past summer in Great Barrington, when Emily and Jeremy made homemade crumpets and a Prosecco hollandaise with eggs from their chickens, just yards away at their Barking Dog Farm.
I’m daydreaming about that today and the day when they open their local butcher shop this year, which will be a cause for celebration (and an excellent reason to visit). Perhaps it is the bright yolks I need most right now to remind me that the sun will return…