August 10, 2012
This week we have another guest post from Dr. Ingrid Nelson. I’m sure you’ll enjoy the story and recipe as much as I did! Ingrid’s composed salad lends itself to both creativity and the use of leftovers. It’s a feast for the eyes as well as the stomach! -Chloe
The best fish I have ever eaten was a trout simply fried served on a white plate under a tree on the roof of a restaurant overlooking a cerulean blue river from where the trout had been plucked. The flesh was firm and tasted of cold snowpack water, bright sun, and deep misty valleys planted with walnut trees. In short, it tasted of where it came from—high in the Dinaric Alps of Albania.
When traveling, I have noticed that the best foods taste like where they come from. I wasn’t a big fan of figs—mushy and sickly sweet was my opinion—until I picked one off of a tree in Montenegro and popped it whole into my mouth. It literally exploded with delicately flavored nectar, soft flesh, and crisp little seeds that crackled when I bit into them. I looked around the garden I was standing in. There was hot sunshine and a cool salt breeze off the ocean scented by the flowering shrubs that grew around the fig tree. My fig tasted exactly like this. Since then, I have searched the specialty shops of Manhattan for an even vaguely similar experience, but without luck. I guess it’s back to Montenegro for my next fig! Continue reading