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Poached Eggs, Nettles, First Spring Peas, Pepper, …

23 Mar

A nice breakfast at home after a long week:

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Poached eggs, spinach, nettles (good!), bacon, first peas of the season, and a dressing of olive oil, black pepper, poppy seeds, fresh horseradish, and orange juice.

Salty Salmon, Poached Egg, Butter Spinach

18 Feb

salmon

A quick, satisfying dinner during minimal-starch month (and after a weekend of salt-depleting exercise).

I’d shopped with Niçoise salad on the brain, but ended up making: salmon rubbed with salt, white pepper, and sesame seeds, broiled for 8 minutes skin-side-up, on a bed of butter-sauteed lettuce, celery, and black olives, topped with chopped up crispy salmon skin and a poached egg.

Kale, Smoked Salmon, Grilled Haloumi Salad

18 Jan

 

 

salad

A quick salad-as-mostly-healthy-meal for visiting family: kale (salted raw, let sit, then rinsed), celeriac, smoked salmon, broccoli, lemon-garlic-olive oil dressing (using a smokier heirloom garlic with less bite raw), and grilled haloumi cheese. It worked.

(Campari-soda with meyer lemon as apertif, and the still-amazing Dandelion Madagascar chocolate for dessert)

dinner

 

Lentil Soup, Roasted Stonefruit Salad

1 Jul

For dinner: bread, cheese (Humboldt Fog and a Neals Yard cheese that wasn’t their cheddar), mixed greens with roasted peaches and radishes, and a bowl of figs.

Followed by lentil soup based on the version I liked so much earlier this year, involving sweating the lentils, shallots sauteed in bacon fat, nora pepper, and this time a dried ancho pepper for a little extra kick. I did the “add a big bunch of spinach a few minutes before serving” thing again too:

It was a good day for food (and, alas, my first time cooking in a few weeks).

Pancetta, Greens, Garbanzos

8 Mar

Hey, this was a more successful than usual “leftovers hash”, and only 20 minutes.

(cue typical low-light cell phone photo:)

Some good pancetta fried at low heat. A little water added to deglaze the pan and get the crusty bits off the bottom. A minced shallot sauteed in the fat. Then a few brussels sprouts I had (sliced thin), a coarsely chopped head of broccolini, and a few big pinches of white pepper, for variety. With the pan covered, fried/steamed on medium-low heat (stirring occasionally) for about 10 minutes.

I had the dregs of a can of tahini left, so I mixed that with a can of chick peas, olive oil, some raw garlic, and a splash of balsamic vinegar (I was out of citrus). For further acid, some powdered sumac I had left over from the Turkish(ish) dinner.

Quite good (and even better once I mixed them together and the pancetta greens could tame some of the raw garlic).

Salmon & Mushrooms in foil

5 Mar

I splurged a bit on ingredients– some wild-caught (I’d just read Righteous Porkchop) salmon,  between layers of sliced shallots, hedgehog mushrooms (so disturbingly spiny-looking when fresh…), black trumpet mushrooms, and kalamata olives, along with black pepper and Meyer lemon juice. No added salt (letting the olives stand in for that). I wrapped the whole stack in foil, crimped the edges, and baked it at 400 for about 17 minutes. Delicious!

“Served” (to myself, as a solo dinner) with sunflower sprouts and watermelon radish, which I amused myself by cutting into squares and arranging into houses of cards. Just because.

Lentil Soup, Radishes, Anise

21 Feb

Another (busy-at-work, forgot-to-invite-anyone-over) Tuesday CSA, another attempt to cheat time with the pressure cooker. I’d give this one a B+.

Similar to the last lentil soup: I sauteed some home-cured-by-a-friend and deliciously fatty/salty lambcetta, shallots, celery, carrots, and onions. Then I sweated a pound of lentils with it over medium heat for 5 minutes. Plus a few dried Nora peppers, chipotles, cayenne, a pinch of smoked paprika, 8 cups of water, and the lid came on, for 10 minutes at pressure. I opened it, added salt and black pepper to taste, and simmered it another 5 minutes. A whole Meyer lemon squeezed into the bowl for the last-minute acid. Pretty good. Could have used more meat or a meaty stock.

To go along with it, a salad with lettuce, fennel, pea sprouts, watermelon radish (refreshing & fun to look at), balsamic. And some lemon-anise hard candies from Miette.

 

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