Last week, we went up the coast from Dunbar to North Berwick to have a meal at the Osteria Restaurant. We’ve been before and once again we were treated to excellent personal service and high quality food – most of it locally sourced – cooked in a way which brought out the depth of flavour of the ingredients. Osteria is an Italian restaurant but not in the normal pizza and pasta sense. In fact, many people go to Osteria without having pasta dishes at all, although these dishes are a treat e.g. from the Primi menu “SPAGHETTI ALLA CHITARRA CON GRANCHIO: Homemade guitar string spaghetti tossed with crab meat, monkfish and cherry tomatoes”. If you talk to customers who’ve been to Osteria, the main word they will use is fish. I had prawns and scampi on skewers for a starter and my wife had asparagus and pea risotto. We had a taste of each and they were delicious. For mains, I had the fish platter – delicately cooked monkfish, sea bream, scallops and scampi. The fish is cooked so that you enjoy the individual flavours of each fish/seafood. My wife had chicken but not just any chicken dish. The menu describes it exactly as “POLLO CON SPECK: Succulent chicken breast stuffed with smoked italian ham served on a bed of warmed fine beans and potatoes and drizzled with a pesto sauce”. This dish has superb depths of flavour. The service is very attentive but not in an intrusive way, and there is always a very good atmosphere in the restaurant, which was packed on the night we went. Quality is the keyword for Osteria and while it may not be a cheap option, the value for money is way above what you get in most restaurants. Osteria kindly let me copy 2 of their dishes from the restaurant website.
The summer is nearing its end here in the south east of Scotland but my garden has been productive in terms of courgettes/zucchini, runner beans and coriander. I have made courgette, leek and basil soup a few times but decide this week to use up some the coriander which is growing at a rate of knots in my herb tub. Coriander has a long history of use in many countries and the word has Greek origins. It also has medicinal applications and is recommended for people with indigestion related problems. You will mostly find recommendations to use coriander in carrot and coriander soup but we prefer to include a sweet potato with the onion, carrots, ground/dried leaf coriander and fresh coriander. It’s the simplest of soups. You sweat the onion, add the ground coriander, then the chopped carrots and sweet potato, cook for a few minutes and add the fresh chopped coriander. You then add 2 pints (1.1 litres) of chicken or vegetable stock – I use stock pots – and cook for about 25 minutes. Let it cool, then blitz the soup to your own preferred thickness – I blitz on normal for 10 seconds and then on pulse for 10 seconds, as this makes it not too smooth. I like to add some crème fraiche when the soup is served. The photo below shows the finished product. It’s very tasty – although not at the Osteria level!
I looked up from my book yesterday and saw that there was crane fly (aka daddy long legs) which had attached itself to the outside of the window. When you look up close, you can see that the crane fly is a delicate creature with geometric legs, a slender body and constantly flapping wings. It was the shape that attracted me as it’s almost abstract. The legs appear to have been created by adding lines at different angles, and the body resembles an early aeroplane. The photo below shows these aspects.
A little while later, I looked up again from my book and the day had changed from bright sunshine to heavy clouds and rain. Above the horizon there was an unusual sky – dark and looming, but what attracted me (and my camera) was the shapes and contours in the rain clouds – see photo below. The dark and threatening sky reminded me of some of Ruth Brownlee’s paintings – see the website for many examples of her new work.