Thank you to everybody that came out for the Spectre Folk and MV+EE concert last week at La Brique. The music was incredible, and the night super fun.
Because La Brique has a big kitchen, I decided to make everyone a massive dinner before the show: a savory potato-rosemary tart in whole wheat pastry; Richard Olney’s zucchini gratin (the key is plenty of anchovies and a freshly-made persillade); Richard Olney’s baked eggplant with fresh tomato sauce and ricotta; wild arugula tossed in mustard-walnut oil vinaigrette; smoked salmon, taramosalata, dill, Beluga lentil “caviar,” and lemon wedges on toasted Fairmount bagels; and Lulu‘s (by way of Richard Olney) gorgeous walnut gateaux with homemade crème fraîche and halved Quebec plums (Lulu’s book can be hard to find; David Lebovitz presents his adaptation of Lulu’s cake here).
But the most popular dish of the evening? An unexpected combination of pickled carrots, diced celery, and clams, smuggled in from Saint-Pierre and Miquelon. Oceanic, bracing, and very pleasantly chewy.