Ruminating on the dangers of rumination

Sitting outside the house last night, as the sun was going down, I thought I was ruminating, but luckily I wasn’t as Wikipedia has made it clear to me that, if I had been, I would be  a suitable case for the treatment of clinical depression at the Priory before I could say knife, which word, if senselessly repeated, would find me quickly in residence at one of Her Majesty’s hotels for the criminally insane. So, let me be clear, I wasn’t ruminating. What I must have been doing was reflecting on how content I was to be draining the last drops of red wine from my glass after eating late summer on a plate. It is ironic that so many of the tastes that I associate with summer only develop their hoped for depth of flavour when forgotten autumn has already begun a stealthy campaign to depose the reigning season. So it is with tomatoes, peaches, courgettes, peppers, aubergines, tiny potatoes, bundles of fresh herbs and fresh goat cheeses. Last night I made a third version of an oringinal recipe that I was given by Mary Cadogan.  The second version was made by Ambrosiana which appeared in her blog last week. This most recent version involved a large Le Creuset griddle, placed on top of the barbecue, which created the most wonderful smokey aubergines, and thick, burnt edged slices of tomato. Concealed between each layer of aubergine was a slice of seasoned tomato and a thin slice of buffalo mozzarella, which had been brushed with a light basil sauce. Once reconstructed the aubergine still held some of the warmth from its ordeal on the barbecue, as did the tomato. The aubergines were served with side dishes of fresh breadcrumbs, that had been prepared with salt, pepper, olive oil and parmesan as well as a bowl of creme fraiche with tarragon ( this is Ambrosiana’s idea) and thin slices of marinated and grilled courgettes. A dessert of peches plates and melon left me in the mood to ruminate to which temptation I thankfully did not succumb.

About Food,Photography & France

Photographer and film maker living in France. After a long career in London, my wife and I have settled in the Vendee, where we run residential digital photography courses with a strong gastronomic flavour.
This entry was posted in aubergine, BBQ, buffalo mozzarella, Cooking, creme fraiche, Digital photography, eggplant, food, Food and Photography, France, goat cheese, Italian food, Mary Cadogan, Photography, Photography holiday, summer, tomatoes, Wine, Writing. Bookmark the permalink.

13 Responses to Ruminating on the dangers of rumination

  1. I´m sure the aubergines didn´t suffer too much! And do steer clear of the temptation to ruminate…it looks like it could lead you down a dangerous path…

  2. I love the pictures. The aubergines looks like pearls…amazing work of art!

  3. That does look delicious! I’ve been thinking of making this since Ambrosiana put the recipe on her blog, so this is another push towards it. As for ruminating….just keep reflecting and enjoying the wine and the late summer delights.

  4. ceciliag says:

    Oh.. I will make this tonight.. Our john makes his own charcoal. I think we will use the peach- wood charcoal for this one. And I have fresh mozarella sitting in its little bath cooling already.. how perfect, now if i could just find that perfect red wine that you were draining!! I love it when you present me with a recipe i can make with the simple ingredients I have in my garden already.. lovely.. c

  5. ambrosiana says:

    Oh!! I am glad you made it again!! Fresh Mozzarella and the smoky flavor of eggplants is such a great combination!!! Great post!!

  6. What an interesting and amazing looking eggplant!

  7. Rachel says:

    According to my dicco you *might* have been ruminating in the “think deeply about something : we sat ruminating on the nature of existence.” sense…

    What a happy stack of yumminess… I look forward to the burn ban being lifted here so that one day I’ll be able to grill again! (Hey, it *might* rain some day… maybe in November??)

  8. One of my favorite ways to eat eggplant, right off the grill.

  9. ChgoJohn says:

    What a beautiful dish!

  10. You are an artist! Your writing, lovely; the pictures, beautiful and the recipe delicious! 10 points.

  11. Karen says:

    A stack of soft delicious flavors that I might have to …ruminate.

  12. ....RaeDi says:

    I did Ambrosiana dish a couple of evenings ago and it was delicious. I had already had the idea in my head (sometimes I scare myself with thoughts… they will come and get me too!) I would have photographed but my camera is in for its yearly exam. This dish looks incredible… I am just learning how to use the eggplant, they are so good! What a combination I can taste the smokey goodness and my taste buds love it, your picture is incredible! Autumn always brings about deep thought for me. I love your writing style it always gives one pause, thoughts and your pictures bring about the completeness of the whole scene…. RaeDi

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