It wasn’t my plan to step away from this site for so long, but doing so honestly felt really good. I marvel at how my foray into blogging was the antidote to what I was doing at the time (which I loved, but needed a break from.) And now, it’s being off the internet, and ideally out in the woods or dining with friends, that is the antidote. Really, it’s just being present in the world in a way that engages all of my senses.
Summer is, more than any other season, best off the internet. Best outside. I wasn’t completely offline, far from it. But that bold missive by Patton Oswalt at the beginning of the summer – Summer is upon us, and I’ve got a bad case of the spurts – never left me.
Anyway, the season is shifting and I’m back, home from an epic trip to Alaska, with a whole bunch of exciting new projects lined up, and my face against a screen. There are a few more Bay Area book dates too:
This Sunday, September 14th, in conversation with Erin Scott at Book Passage in Corte Madera.
Thursday, September 18th, at Books Inc in San Francisco.
Saturday, September 20th, 2pm, a demo at Macy’s in Union Square, San Francisco.
I love September’s clash of summer glory and autumn quiet. It’s such a great time of year for produce. These tacos embrace the middle place that is so very September. It doesn’t have to be corn, cauliflower and tomatoes. The spirit of these tacos is in celebrating the transition from summer to fall. Delicata squash, brussels sprouts, and heirloom peppers would be equally perfect.
Makes about 6
inspired by The Forest Feast
A couple months ago, Erin Gleeson and I collaborated on a dinner. She made some awesome tacos from her cookbook, The Forest Feast. I think that that’s part of the magic of Erin’s book: it is so delightfully simple, in the best possible, most dynamic way. I followed that simplicity as a jumping off point, and added some Sungold cherry tomatoes, because we need lots of those while they’re around, and some cilantro, because a taco feels incomplete to me without cilantro. (Cilantro haters of the world will disagree, no doubt.)
1 small head cauliflower, diced
2 ears fresh, sweet corn, kernels removed from cob
1 tablespoon plus 2 teaspoons Tabasco smoked chipotle pepper sauce
2 tablespoons olive oil
salt and pepper to taste
1/2 cup crumbled Feta cheese
Cherry tomatoes, halved
Tabasco jalapeño green pepper sauce
Preheat the oven to 425 degrees.
Toss the cauliflower and corn with the chipotle pepper sauce, olive oil, and salt and pepper to taste. Arrange in a single layer on a baking sheet, and roast for 15-20 minutes, mixing once or twice, until golden brown and cooked through.
While the veg roasts, warm the corn tortillas, either directly over a low flame on the stove, or wrapped in foil in a toaster oven.
To serve, spoon some of the corn and cauliflower mixture into a warmed tortilla. Add a dollop of yogurt, some cherry tomatoes, the feta and cilantro, and finish with the green pepper sauce.
*This post is made as part of the Tabasco Tastemakers series, following my amazing visit to Tabasco headquarters in March of this year.