A nice breakfast at home after a long week:
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.
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.
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)
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).
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).