Dinner last night was a late affair—I got home around 9 after a book reading at McNally Jackson. And by book reading I should say cheese tasting. Liz Thorpe from Murray’s Cheese Shop in NYC has recently published a book on cheese, and to elucidate her findings, she brought snacks. Brilliant. But more on that another time.
Because it was late, I wanted to throw something light and healthy together, without taking too long. Looking in my fridge, I came across egg whites left over from a custard I had made for ice cream a few days before, corn which I had steamed and cut off the cob a few days before, cherry tomatoes that were beginning to turn, and very (almost too) soft avocados. Knowing that fresh produce stays fresh for, oh, a day, I realized I had let one too many days pass. I had to act fast.
I began by whisking up the egg whites and letting them heat slowly over a low flame. Meanwhile, I got to chopping. I halved and scored the avocado and set aside. Then, I plopped the corn into a large bowl and sliced my way through the tomatoes, some jalapenos, a handful of cilantro, and a red onion. I tossed them in a bowl and added some fresh ground salt and pepper. At precisely that moment, my eggs looked about cooked through, so I added the avocado pieces to the pan and took them off the heat.
Somehow, I had managed to salvage the goods, with enough of everything to go around for five (friends had come over post cheese tasting). A splash of peppery Domaine des Corbillières Touraine Rosé went perfectly with this simple, fresh meal with a kick – don’t forget, I’d thrown in a jalapeno or two. Score one for summer produce.
