First things first, no fig galette. No figs at the market (weird, there should be in August) and I’m kind of beat. I’m going to make a berry galette tomorrow to use up some berries, so luxuriate if you will in the idea of a galette in my near-term hazy culinary future, like you’re Paul Atreides seeing Chani on Arrakis in his dreams.
Truthfully, the curry sauce—melted butter with shallots, curry powder, ginger, garlic, soy sauce, heavy cream, maple syrup and basil? That’s a great simple sauce that I found to be a vastly better replacement for our usual lobster butter dip.
Steaming the lobsters in the first stage with beer was a good idea too.
The corn pudding was delicious but I think I might adjust the ingredients a little to get it slightly more solid. Or maybe that was just my technique. It accompanied the curry butter of the lobster pretty spectacularly.
The tomatoes came out of our own garden so come on, you can’t dislike them. But I was kind of surprised that Zarubin didn’t do what I think of as essential with a sliced late-summer tomato salad, which is a few spritzings of high-quality balsamic vinegar as well as olive oil. I know, tomatoes are already a bit acidic, but it’s just such a good combination. So I did that.
Do not ask me my opinion on lobster pain. We bought them live and ate them dead and you will have to imagine what lies in between and think me a monster, a hero or a cog in the machine.
In any event, the book remains with us. Somewhat to my surprise, honestly. That curry sauce might even make it into my “do that again because I want to” list.
I am not a fan of seafood, but everything else looked stellar!