The farmers market on Sunday is even better than the one on Saturday. I bought vegetables that looked good to me, brought them home, then figured out what to make after that. One meal was a simple pan-roasted corn risotto from Todd English. Great corn, very good Vialone Nano rice, and the remainder of our leftover caramelized onions.
Of course, I used a corn water broth instead of chicken stock, and less than 1/4 cup of cheese, in this case a Pecorino instead of Parmigiano. Our friend Laura joined us for dinner Saturday night for this meal. Li Veli Verdeca was the wine for this dish.
Sunday’s dinner was a bit different. As much as I love Italian cooking, there are times when I long for the comfort food of Greece. Long, slow cooking of vegetables, beans and grains, rich, thick olive oils, sumptuous dining — even without the lamb I used to enjoy.
Two years ago there was a fascinating article about the island of Ikaria in Greece, where the islanders live remarkably long and healthful lives, and it appears that diet has a great deal to do with it. We have a cookbook friends gave us a few years ago, The Country Cooking of Greece, and Sunday was a day when I leafed through it to find a dish in that style, using many of the ingredients from the market. What I found was Ikarian Soufico, which I used as the basis for Sunday supper.
I varied some of the ingredients — such as fewer zucchini (only had one), added diced Swiss chard ribs and sorrel — and I boiled instead of fried the potatoes and simmered the whole dish a lot longer than specified, but it was excellent.
The wine was marvelous, a 2011 Le Piane Maggiorina, from Piemonte. It’s made from Croatina, Uvarara, Vespolina and Nebbiolo grapes, and it is from the Colline Novaresi DOC region. Superb!