September in Maine or Nothing Gold Can Stay.
Darlings,I can't believe I'm putting this down on paper - but I have to tell you that there is something magical about post labor day weekend in Portland. All of a sudden the city clears out and everything is quiet and you can get a table at any restaurant you want again! And for about 4 weeks, it stays warm. And the warmth feels even better than it does in the height of summer, because it has become so incredibly obvious that it's fleeting.As happens every summer, in mid-July, you can't even remember Maine (or yourself) in a state other than sun drenched, saltwater soaked and lobster-full. There is a sense of immortality that comes with the Maine summer because if you think too much about what's lurking just around the corner, it's impossible to enjoy the present tense.So September nights are important. I rush home to catch the sun in the garden before it sets, trying to absorb as much natural Vitamin D as possible before I have to start taking it three times a day by the handful just in order to maintain my own humanity. September is quiet and bright, but the nights come quicker and the mornings are colder.Which for me, means a very special time for food. Our garden is still producing beautiful and delicious tomatoes, but there's a chill in the air, which to me signifies "TIME FOR BUTTER." Sure, there will be a few more nights where a piece of grilled fish and a fresh salad will be the perfect meal, but they will become few and far between until next May. September is for combining the summer and the impending self created warmth that is so pivotal over the next 7 months.This year especially, we have an empty house (well, the three of us) for the first time in about a month and I for one, have been needing extra love, extra comfort and extra indulgence to make up for the lack of backyard conversation, random hugs and the general swelling of the heart that I get when our dining room table is full. Le hubs knows that this sentiment has absolutely nothing to do with him, just that I feel the most LCF when there are extra people to care for. And in fact this weekend le hubs indulged me in watching my most favorite movie "The Big Chill," which is basically what our life looked like all the time (I mean, other than having an old friend commit suicide) and has been stealing extra little besos in order to fill a bit of that voidAnd so, I give you a recipe that holds up any time of the year, but one that I believe is certainly most needed and appreciated from September 1 - 30 in Maine. It provides brightness and comfort in one dish, which is unusual, but so important.Gnocchi with Garden Fresh Tomatoes and Butter.INGREDIENTS 1 12oz package gnocchi (I know, darlings, I could absolutely make my own gnocchi, but in this instance, I chose instead to soak up as much of the late summer sun as I could)6 of the most succulent garden variety tomatoes you can find, cut in quarters or eighths depending on size (I trust you darlings) . This does not call for heirlooms, nothing fancy. Just big bright red tomatoes most preferably from your garden or a friends1 sweet onion, sliced in half and then as thin as possible (but don't get the mandolin out, no need for more dishes and it's just not that serious)6 garlic cloves, halvedA slab of butter. Yes darling. I said a slab. Do with that vernacular what you will.Fresh basil, tornOlive OilSaltParmesan, freshly grated if possible.OPTIONAL4 thinly sliced chicken breasts1/2 c. breadcrumbs, lightly seasoned2 eggs & 1/2 c milk (whole) combinedMETHOD
- As always, grab your wine. For this I suggest nothing fancy, some Gamay to soak up the summer. (And if you want to drink it on ice, I'm OK with that too) and put some music on, I'm a walking cliche and prefer sappy, melancholy acoustic music this time of year.
- Put a pot of water on to boil for the gnocchi.
- Throw half a slab of butter into a pan on medium heat and let melt down.
- Add your onions and garlic to the butter and cook, stirring to prevent burn, until they are translucent and make your house smell like the best place in the world.
- Add those tomatoes, sprinkle with salt. Wait for the magic to happen.
- Let the tomatoes break down - this will take about 10-12 minutes. This will resolve in an amazing light red saucey-ness.
- If you are going to make chicken, prep it now by dipping each cutlet into egg/milk and then dredging it in breadcrumbs. You'll need to set up another pan with olive oil to cook them off.
- Once you get to a good saucey level, add the other half of your butter slab as well as a splash of olive oil and let simmer, creating a level of homogenous harmony that is usually only found in cult-like entities in the middle of the country.
- Throw your gnocchi into the boiling water and let them float to the top and then wait for a minute more. That's when they are done.
- Cook your chicken to a golden brown on each side - they should be thin enough that there's no worry of whether or not they are cooked through, but as always if you are a stickler, 165 with no pink is the way to be.
- Toss your gnocchi in your sauce and top with basil and parmesan. Enjoy the sweetness of the tomatoes, the lusciousness of the gnocchi and the salty cut of the parmesan and love the one you're with.
xoxolcf