You may have noticed a drop in the number of restaurants posts I’m writing. From a bit of a deluge in October and November last year to just three so far in 2011. Partly this is down to eating out less as I try to breathe life back into my battered body and bank account. But it’s not just that. I’m suffering from restaurant fatigue.
This is more in the bloggy rather than the eating sense, but not totally. Making mental notes about the food, thinking about the best camera shot and worse of all, choosing dishes to fit what I want to write. It’s all got in way of simply enjoying the food.
Okay, so maybe it hasn’t quite gone that far, but I could see it heading that way if I kept up what was becoming a bit of a remorseless cycle of book-eat-write-post. So from here on in, I’m only going to blog restaurants when I really feel like it, when I’ve been somewhere extraordinary, or just plain different. When I have found something inspiring and interesting. Something I want to write about.
And you know what? I really love food, finding out more about it, cooking it, looking for ingredients and combinations that bring taste buds alive and leave you lusting after more. It’s such a sensual thing, whether it’s simple porridge or something infinitely more complex with layers of taste, texture and aromas.
So expect more cooking and recipes, less restaurants (although there’ll still be some). And in that vein, here’s a simple supper dish that I threw together last night. It’s the sort of thing best made with uber-fresh vegetables because there isn’t anything to hide behind.
Radishes provided colour and crunch, a gorgeous goats cheese added pungency, a creamy smooth texture and sharp flavour. The lemon zest brought zingy excitement and the oil pulled everything smoothly together. Simple, tasty and very quick to prepare.
Radish, goats cheese and lemon salad
Enough for one main or two sides/starters
The key to this, as with all salads is to get an attractive combination of colours, tastes and textures that will both excite and refresh. So make sure you get fresh, good quality ingredients. It would go very well with just some good bread and a glass of light red or rose.
One bunch of fresh radishes
Half a small goats cheese
Zest and juice of half a lemon
Extra virgin olive oil
Wash and quarter the radishes, crumble the goats cheese into lumps about the same size as the radish quarters. Combine, scatter over the lemon zest, then pour over the lemon juice, a little olive oil and a grind or two of black pepper.