VEGAN FEAST: AN ODE TO SARAH

CALL IT A MOMENTARY LAPSE OR AN ODE TO MY NIECE SARAH, A VEGAN AND ALSO AN EXCELLENT COOK, BUT WITH SO MANY GREAT VEGETABLES AROUND AND DETERMINED TO DROP A FEW POUNDS BEFORE DEER SEASON, I PUT TOGETHER THIS MEATLESS MEAL.  MY BABY DON’T LIKE EGGPLANT, BUT THAT CHANGED WHEN SHE SAMPLED MY BABA GHANOUSH, WHICH, EXCEPT FOR THE CUMIN, IS PRETTY MUCH MARK PEEL AND NANCY SILVERTON’S RECIPE.  CHARRING THE SKIN IN A CAST IRON PAN MAKES IT TASTE WONDERFULLY SMOKEY.  THE CUCUMBER SALAD HAS AN ASIAN FLARE, ALTHOUGH I USED PEAR CIDER VINEGAR INSTEAD OF RICE WINE VINEGAR FOR A MORE COMPLEX TASTE.  FRENCH POTATO SALAD IS FRENCH, I SUPPOSE, BECAUSE YOU COOL OFF THE BOILED POTATOES WITH COLD WHITE WINE WHICH ABSORBS INTO THE POTATOES.  THE GRAINY MUSTARD AND A SPLASH OF NUT OIL LENDS THE POTATOES A WOODSY NOTE.  TOMATOES ARE SPILLING ALL OVER THE FARMERS MARKETS AND IN SUCH REMARKABLE VARIETY.  I DON’T THINK YOU CAN IMPROVE ON FRESH TOMATOES EXCEPT WITH OLIVE OIL AND SALT.  YOU DON’T NEED VINEGAR, BECAUSE THE ACIDITY FROM THE TOMATOES IS A BETTER SUBSTITUTE.  ALWAYS CHOP AND ADD YOUR HERBS JUST BEFORE SERVING.  IF YOU WANT TO FILL OUT YOUR TABLE, SERVE WITH OLIVES AND BULGARIAN FETA.  SOP IT ALL UP WITH PLENTY OF PITA AND WASH IT DOWN WITH A LIGHT SUMMER WHITE LIKE AN ALBARINO OR A SYLVANER.
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