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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.

Fava Beans, Crabapples, Cod, Romano Beans, Fennel

7 Nov

I had dried fava beans, so for an afternoon snack made ful medames: soak the beans overnight, then boil them in a fresh set of water for about three hours until soft, adding enough water to keep them covered, they boiling it down and mashing them into a paste, with lemon juice, olive oil, fresh garlic, and a bit of salt. Like hummus, but earthier. Served with crumbled feta, fresh parsley, some sliced crabapples, and toasted pita bread. This was good– I’d make it again.

Then, a dinner for two: the final pair of artichokes from the CSA, cod (coated with pepper and salt, seared on both sides in a cast-iron skillet, then coated in a tahini + lemon juice mixture and broiled in the oven), and the romano beans (shallots, fennel, and cardamom seeds sauteed in a little sesame oil for 10+ minutes until translucent, mixed with from-the-CSA romano beans that had been steamed for a few minutes since they were getting tough). Not bad.

Garbanzos, Spinach, Spices

13 Oct

I just made the bottom dish: “garbanzos, spinach, bread crumbs, spices” from Moro via Smitten Kitchen, and with clarified butter instead of olive oil. It was quite good, though maybe I’d use even more spices next time.