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blackberries and basil

By on Jul 29, 2012 in baking, dessert, dinner, experimenting, fruit | 0 comments

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I am deeply suspicious of anyone who claims to know exactly what they want. Is it what they want right then? What they think they are supposed to want? What they wanted ten years ago but never got and are still telling themselves they want it? Does it take into account the myriad situations life throws at you that might make you reconsider everything you know? And if you achieve exactly what you want… what next? And what do you do if you can’t get what you want? Do you listen to the Rolling Stones, who sing that you can’t always get what you want, but if you try sometimes, you get what you need? In the fluidity of our everyday existence, there is always uncertainty. And uncertainty is an excellent pairing for food.

Yesterday morning I found myself finally with the time and means to go to the farmer’s market proper (a big one with multiple vendors, not the single farmer that shows up on Sunday mornings a few blocks away who is always appreciated but somewhat lacking). This is my candy store, and I have sorely missed it this summer. I wandered slowly through the aisles, drinking in the sight of piles of fruits and vegetables, hunks of cheese, the giant paint buckets filled with brilliant flowers. I made a lap, even being so lucky as to encounter a dear friend I had not seen in a while, and we made another lap, chatting and soaking in the rarely beautiful summer morning. I had come in search of peaches, one of my favorite summertime finds. I craved the soft orange fruit, the fresh ones off the tree so juicy you have to eat them leaning over a sink. And then my eyes lit upon the darkly glistening rows of blackberries, softly sleeping in their little boxes. At the urging of the farmer, I tried one. You know those moments where something dramatic happens in a movie and there is a quick cut or zoom in to the eye where you see the pupil contract in this act of awe and wonder? It was like that. One bite through the subtly sweet and tart pillow of juiciness that was that blackberry, and I was done. I close my eyes briefly to enjoy and raised up two fingers. “I’ll take two boxes of those, please.” I had recently read this article on NPR and was intrigued. The idea of a foccacia with these coquettish berries was appealing. But of course I couldn’t follow the recipe exactly. So I wandered around the market until I found a few flavors I thought would work with it, and excitedly went home.

Sadly, after a triumphant return from the market, laden with summer-warm fruit, that day was still filled with more work, frustration with technology surrounding work, and the nagging sensation of nauseating uncertainty that has been a part of my daily existence as of late. I sat down and perused the NPR recipe again. The dough had to be made the day before. I almost called it off. It almost never happened. But good things can arise from patience, and the part of my brain that is made giddy by the sight of rising dough kicked through the rubble of angst and demanded that I give it a try. And so at 11 o’clock at night, I made the simple slack dough, exactly as prescribed, and shut it away to slowly rise and ferment in the refrigerator.

Then the morning came. There were other distractions to be had, like a glorious french press of coffee, and the making of a large quantity of dill pickles (another consequence of wild abandon at the market and a markedly good stress reliever), but eventually it returned to the foccacia. It was made during a time of day that doesn’t know if it should be early or late afternoon, it was uncertain of whether or not it was lunch or a substantial afternoon snack. And then there were the ingredients in question. The article had called for blackberries and rosemary, creating a dish that was neither sweet nor savory. I wanted more. I wanted something that couldn’t decide if it was sweet or savory, and demanded that you listen to its conundrum. Out went the rosemary. In went the basil and goat cheese.

It made no sense. Fruit and herbs are not a foreign combination, and that article even had a gin drink using blackberries and basil, but goat cheese? I will eat it on anything, but blackberries? Really? I shut my eyes, breathed in the imagined flavors, and there was a flicker of “well maybe…” and so I tried it. Foccacia born of uncertainty. If worse came to worse, I could pick the toppings off and devour the airy dough.

And there it was, a savory golden pillow of foccacia dough pocked with air pockets, gently laiden with fruity olive oil, the sweet yet tart blackberries, heady basil, and gently salty goat cheese. Salt and sugar topped the whole bit off.

It was delightful. I sat quietly, enjoying the quiet sourness of a dough risen long and slow, the complex fruity song of the blackberry, the hit of basil that always seems to sneak up into my sinuses, and the welcome creamy salt of the goat cheese. I tried to listen to it, but I am still not sure what it wanted to be. And that’s OK. Sometimes it is nice to simply just… be.

Blackberry Basil Goat Cheese Foccacia

note: This is the direct recipe from this article from NPR. I can only take claim for the subtracting of the rosemary and the adding of the basil and goat cheese, so I will not type it out here. Go to the article, read, enjoy, and listen to your own blackberries and see what they are trying to tell you.

 

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