Flavor Magazine August/September issue is coming out in just a few days, and it’s – in the words of the editor Pam Hess – an action-packed issue. I am delighted with the way my Seasonal Table column was shot and shows. With the help of Joanie Ballard of R.H. Ballard Shop and Gallery in Washington, VA we set up several tables using wonderful Le Jacquard Français linen and the glassware and silverware available from her shop along with dishes and linen of mine (and flowers that Joanie picked from the garden and arranged for a relaxed mood). And then photographer Molly Peterson did her usual magic. As you can see on that photo below which was taken on my porch where we set up a table for 2.
The recipes are simple – as always – using what’s in season in August and September, and therefore flavorful. On the menu:
- (Spirited) Peach Lemonade
- Fresh and Spicy Zucchini Relish
- Marinated Lamb Kebabs
- Fresh Mint Sauce
- Red Couscous
- Roasted (Grilled) Zucchini & Summer Squash with Basil Emulsion
- Lemon Verbena Poached Peaches
- Raspberry Ice Cream
Check it out! Bon Appétit!
5 thoughts on “August Flavor”
Everything turned out beautifully, Sylvie! So delighted to have been able to work with you and FLAVOR on this photo shoot.
Sylvie, I speechless (which in itself is quite a feat). What a lovely table serving up some gorgeous food. I was wondering if you have a recipe for a good Tian (pardon my French). I think that’s what you call it.
I had it once and it was like a vegetable, egg-rich, souffle-like cheese-enriched dish. I loved it, and thought you may have a good recipe for this seasonal French dish. I had it where it was like a gratin, but I prefer the lighter deep-dish version I once enjoyed.
Thank you Tom. You sounds just like a French person asking to be forgiven for your language skills… :). Kidding aside, the word “Tian” is Provencal anyway, not French, although it has made it into French. I lived in Provence for a few years, and I can tell you that they are as many ways to make a Tian as they are cooks. Many are without eggs (that’s how I tend to make mine), some have cream and eggs, some even have cheese. Most are savoury although some are sweet. I seem to recall that the summer ones, using summer veggies, were eggs/milk free. The winter ones (chard, spinach, winter squash) had them. Try the proportions of 2 eggs beaten with one cup of whipping cream and pour on top of your veggies?
Thanks Sylive, I love any recipe that can add calories and fat to an otherwise healthy vegetable dish! Merci!
Tom? Tom!!!!! Use eggs from pastured hens not forced to be vegetarian and cream from pastured cows, and it will be healthy. Calories… well… obsessive fixation with calories can be dangerous to your health. Enjoy!