I’ve been sleeping with Clotilde. Since Craig’s left for Seattle to shoot his first feature (I’ll be there in a week to join him for two weeks), I had no choice but to find a substitute. And that substitute is everyone’s favorite Parisian food blogger. Well. Ok. Not her. Her cookbook. I’ve been reading it in bed and when I wake up the next morning it’s right there next to me smiling “hello.” Is it weird that I talk to it at breakfast? Help it to the bathroom? Take it out to lunch? That’s the normal way to treat a cookbook, right?
Well can I help it if I’m smitten? The book is adorable and smart and filled with good ideas, just like its creator. And even though I’ve had the book for a few weeks, I’ve found it very difficult to choose a first recipe to try from it: they all look so good. The mustard chicken is the one that makes my lips smack the loudest, but I think it’s too hot for mustard chicken. Plus I made chicken last night for dinner. And it’s called “Chocolate & Zucchini,” shouldn’t I make something with zucchini in it?
The picture you see above, then, was my solution. I was at the farmer’s market today and saw, for the first time this season, piles of gorgeous, bright green zucchini. I chose two large ones (even though Clotilde says to choose three small ones–I didn’t have the book with me, I had taken it to the park where it wanted some private time) and brought them home and proceeded to make her “Carpaccio De Courgette Au Vinaigre De Framboise.” Only I didn’t use Vinaigre De Framboise (raspberry vinegar): I had Balsamic. But that was ok: Clotilde mentions Balsamic as a variation.
This recipe is so simple you can just memorize it. You slice the zucchini very thin (I need better knife skills, as you can tell by that photo), put them in a circular pattern on the plate, scatter goat cheese over the top (I bought fresh chevre at the farmer’s market too). Then you make a vinagirette with olive oil and the vinegar, though I just drizzled the olive oil over the top, along with a few drops of the Balsamic. I spinkled on some nice sea salt and a few grindings of pepper and did as Clotilde commanded: covered it with plastic and let it sit, at room temperature, for ten minutes.
Ten minutes later, I sat down and consumed this strange and delightful dish. It’s hard to explain why it’s so good: maybe because the zucchini is so good right now, and this dish highlights its vegetal brightness? Or is it the way the cheese gives it body and the oil a slickness and the vinegar a zippy punch? I don’t know, but I loved it. Along with some fresh bread, this was my dinner. And I was happy.