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Gather Journal

@gatherjournal

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We like to play with our food. Issues 3-13 available at:

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Shrimp Tikka Masala, Heirloom Tomatoes & Green Beans

Tomato season waits for no one. So while heirlooms are still showing off, I’m putting them in everything… including this Shrimp Tikka Masala with green beans. Juicy, creamy, a little spicy & exactly what late-summer cooking should be: simple, seasonal & seriously delicious.

Ingredients:
1 lb large shrimp, peeled & deveined
2 large ripe heirloom tomatoes, roughly chopped
8 oz green beans, trimmed & cut in half
1 small yellow onion, finely chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp butter or ghee
1 tbsp olive oil
2 tbsp tomato paste
1½ tbsp garam masala
1 tsp ground cumin
½ tsp turmeric
½ tsp paprika
½ cup heavy cream or full-fat coconut milk
½ lime
Kosher salt
Fresh cilantro or mint
Basmati rice, for serving

Directions:
Sear the shrimp. Season shrimp with salt & about ½ teaspoon of the garam masala. Heat olive oil in a large skillet over medium-high heat & cook shrimp for about 1 minute per side. Transfer to a plate. Start the vegetables. Add the green beans to the same pan with a small splash of water. Cook for 3–4 minutes until bright green & just beginning to soften. Transfer them to the plate with the shrimp. Build the sauce. Add butter, onion, garlic & ginger to the skillet. Cook for 3–4 minutes until softened. Stir in tomato paste, remaining garam masala, cumin, turmeric & paprika. Cook for 1 minute. Add the heirlooms. Add the chopped heirloom tomatoes & a good pinch of salt. Cook for 8–10 minutes, allowing the tomatoes to break down into a thick, rustic sauce. Gently crush larger pieces with a wooden spoon. Make it creamy. Stir in the cream and simmer gently for 2–3 minutes. If the sauce gets too thick, loosen it with a splash of water. Bring it together. Return the green beans & shrimp to the skillet. Simmer for 2–3 minutes, until the shrimp are just cooked through & the beans are tender-crisp. Finish with fresh lime juice & salt to taste. Serve over fluffy basmati rice with fresh cilantro or thinly sliced mint. Enjoy!

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Scenes from a slow Meyhane lunch. Only to be made aware of the time by the movement of solar lacework across our table

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Good Things. ✨🧿🩷🪩

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Gather magazine
#gather
#gatherjournal
#magazinecover
#magnet
#coverlove
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@2communique
Illustrator: @stefaniainfante
@womenoftheelca

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A Sunday series where I give what I’ve loved over the week a permanent place ✨

1. @ad_audreydeleglise — Le Passeur Hippolyte Masse en Vendée - Gilles Ehrmann, 1962
2. @theruelgallery If you’re on island their opening reception is Thursday July 23rd!
3. @ashmoleanmuseum
4. @herringbonetwill
5. @prawn_cocktail
6. @megdoespottery
7. @gatherjournal
8. @stoppingoffplace from “Children Make Sculpture”
9. niki.galopine —“The horse crossing on the sea”, 1961, by Ikko Narahara.

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A last minute ELSEWHERE escape.
To the sea.
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Starting this friday
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📸 Inspiration by @gatherjournal 💛

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stay c🧊🧊L in “GLACÉ” — icy blue for summer “survivor skills” collection 🥄

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🫠🫠🫠

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Stopped by one of my fave shops in the whole wide world last week, @vivienneculinarybooks in Portland, Oregon. The best vintage books, back issues of Cherry Bombe (even the sold out ones), table linens, pantry items. And owner Robin always pulls a few things for me that she knows I’ll love (like the Vogue food book). It’s easy to spend an hour there, so you’ve been warned.

The shop is walking distance from @saltandstraw, so get some ice cream, stroll down the block, and tell Robin I said hello. 💖

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it’s 88 degrees in nyc 🍸🥵
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ID in comments. Hudson Williams in Laufey’s music video, laying back in pool, wearing sunglasses and drinking a lychee martini.

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long weekend mood 🍷🥕
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📷: @gatherjournal
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ID in comments. An old Halloween costume catalogue photo of a man wearing a large carrot costume, holding a glass of red wine, smirking with a cigarette hanging out of his mouth in front of a dark brown backdrop.

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Something fishy is being cooked.

#fish #cookingram #culinary #cookingart #watercolor

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