Cooking for Joy

Kim Sunee has been a godsent angel helping me as Ben Fink and I photographed images for the next book. With Kim has come Joy into our life. Joy Tutela when not enjoying VT and being a wife and seeing Little Britain, agents (with The David Black Literary Agency) some of the top names in the literary world. Today was Kim and my moment to cook for her and hopefully leave her with some joyous memories.

Joy placed herself in front of the white hydrangeas that Kim had placed on the table. This saddens me only because my camera never caught her full visage. What a shame! As beautiful as she is in her talents as an agent, Joy had an aura that a camera would have not captured anyways. So, perhaps it is fitting that she be seen behind beautiful pure-white flowers and surrounded by friends. Can I call myself one? This is first meeting. But Kim is a friend and author of hers.

The morning began with a trip to King's Donuts in Cambridge, NY that did not result in any donuts for us. They are closed Saturday's. We will be making the trek again early tomorrow morning. Kim, Charlie and I are all devoted fans and missing the donuts a great deal. The ride back was short and no sooner were we back at the farm, Kim and I were beginning  the prep for the lunch and imminent arrival of the eminent Joy and Mark (Mr. Joy Tutela). Kim wanted me to make the Summer Tomato Pie from the next book (a recipe from my dear friend Mary O'Brien owner/chef/tea sommelier at Chaiwalla in Salisbury, CT). She has been waiting for this ever since she had a first taste of it soon after her arrival at the farm Tuesday. It seemed like I had no choice but to make it. She was in love with the crust, the flavor and everything about this pie. Charlie is a big fan too. And since he was back after a long week of work at Korin in NYC, I felt this was the least I could have done for him, and of course beloved Kim who helped tirelessly with work around the photography this week. The pie is as simple can be. The best summer tomatoes, or better still (yes we cheat every now and then, especially for this pie) use organic Tuscan Harvest Plum Tomatoes, Whole, Peeled from Lucini,  mayonnaise, the tastiest sharp cheddar cheese you can find (we used special Cabot, Private Stock Cheddar gifted to us by Marc and Austin) good pie-crust, herbs and baking in a hot oven. Austin who is all of 16 years of age crimped the pie to make a seal between the top and bottom crusts. He has learned to bake from his grandmother. Austin never ceases to amaze me with his good manners, great taste and his ability to only say the most appropriately sensitive and caring things at the appropriate time. I am terrible at crimping pies and was thrilled that Austin was willing to do this. Usually Charlie has this chore to deal with. As I was busy with the preparation for this simple pie, Kim chopped tomatoes for a salad.

Kim used the heirloom tomatoes we had at the farm (bought from Sheldon Farm, Gardenworks and Black Lab Farm) and to them also added the 5 varieties of cherry tomatoes (wish I had photographed them all) we picked up from Brian and Christina Talmadge at the Black Lab Farm. Extra Virgin Olive Oil, sea salt and basil were the additions to a platter full of tomatoes. Delicious, simple and fresh. Very summery.

 

After having made the tomato pie, I was left with tons of tomato juice. Decided to make a herby-summer marinara that ended up becoming soup. Austin was smelling and watching the marinara cook and kept thinking of grilled cheese sandwiches and tomato soup. As I finished making the marinara it was clear this could well be served as a room-temp soup, with a dollop of homemade creme fraiche. That is indeed what we did. It was divine. Very tomatoey. Secret ingredient - a 1/8 teaspoon of Sablon De Tomate (Italian Tomato Powder) from Oliviers & Co.

At the Sheldon Farmstand we had picked up great peaches, amazing variety of tomatoes and many different kinds of peppers. Some hot, some sweet. They were inspiration for adding something non-tomato to the menu. Just quick wok-fried peppers. Cooked in Extra Virgin Olive Oil and some Robust Garlic Infused Extra Virgin Olive Oil from Lucini as well. Added some Maldon Sea Salt and some bacon fat. They were delicious and not too hot at all. I believe Kim and I ate most of them, if not all of them.

What is breakfast without bacon? Nothing, really. Quite ordinary to some. And so we decided to bake some Steak Cut Bacon from Allen Brothers. It is always a winner, no matter who we are entertaining. Crispy and chewy at the same time. I saw Austin very discreetly take the last piece of bacon from the platter. It made me very happy. If a 16 year old likes something - you know it is good.

Cut from thick rib roasts, these Wagyu Ribeye steaks from Allen Brothers are a crowd pleaser. Kim cooked them rare and one piece medium for Joy, who is in family way. Salt and pepper were the only additions. Less is more when it comes to great meat. 

It was fun energy at the table. Mark and Joy were very engaging and smart. LOVED how we had the same tastes in shows on TV. A certain irreverence that is not common in many parts of this great country - was present amongst all present at the table. No wonder that Joy has successfully sold the writing of many first-time writers that have gone ahead and found critical acclaim. She may have a way with life that gives her a unique perspective about people and the ability to see talent in ways most may never discover it. With Kim in the kitchen, everything happened so effortlessly and without fuss that I enjoyed the meal and was able to participate in the conversations in a meaningful way.

Kim squeezed over a dozen juice oranges we had bought at the Sheldon Farmstand and I made Blueberry Lemonade using the Chandler Blueberries we had preserved a couple of weeks ago. They seemed to have been a hit with all. Joy loves fresh juice. And so Kim's efforts were well received. I was in heaven myself, but missing the fresh orange blossoms and the drop of orange blossom water that often made its way into my glass in Morocco.

Joy and Mark picked up a wonderful blueberry pie in Londonderry at the farmers market there. It had the thinnest crust I have ever seen. As if the only purpose of the crust was to encase the flavorful berries. Of course Kim had spent last night whilst others enjoyed dessert making the wonderfully gorgeous to look at and even better-to-taste Lillet poached peaches. The recipe is the first recipe in her book, Trail of Crumbs. Has been a favorite of our household ever since first bite. Of course it tastes great with a dollop of homemade creme fraiche. Charlie makes the best ever! It was a joy cooking with Kim for Joy and Mark. A morning spent working with great produce and meat and an afternoon spent enjoying great flavors and tastes in the company of wonderful people. Cooking can be a great joy when you have the necessary ingredients for mindful eating and living. Quality Food. Quality People.

Comments

[Ben Fink]

I loved working with you guys! You are both so loving and supportive! I can not wait till Sept to do it again.
xoxo
Ben

[suvir saran]

Ben - we missed you as we cooked and enjoyed lunch yesterday.
And, then this morning - wow! What beautiful light here. Wish you and your lens were with us.
Of course we enjoyed King's Donuts and thought of you with each bite.
Hope you are both well.

Suvir

[Sunee]

Oh my, that pie! No wonder Mark couldn't stop eating it. The crust is amazing and all the flavors work wonderfully together. Your next book will be worth it if only for this recipe. Luckily, all your recipes are keepers.
Thanks for a beautiful post. I will come and be your assistant any day.

[Mark & Joy]

Suvir & Charlie,

If you had indulged us anymore we would have had to check into the Hills Grange Health Spa in Trump. Special K, anyone?

Thank you for your extraordinary hospitality.

Warmest,

Andy & Lou

[Vicki]

Will that pie be in your next cookbook? Promise. I want it.

[Suvir Saran]

Yes Vicki, the pie is in Masala Farm that is out later this year.
Hope you will make it and enjoy it.
Thanks for browsing.