An excellent and relatively easy dinner. Preheat the oven to 400°F. Salt trout, let it rest 15 minutes, drizzle good olive oil over it, and wrap it tightly in fig leaves (it took about eight big leaves from the tree in our yard, overlapped, to fully enclose two packets without holes). Bake it for about 20 minutes until flaky and done. ...
From earlier this summer, a bowl mostly picked from our little urban raised-bed garden: Armenian cucumber, tomatoes, blistered Padron peppers, sliced jalapeno (along with a soft-boiled egg and some sardines). I wish I ate like this all the time.
I threw a little brunch for friends, with homemade bagels, salmon and trout I smoked over alder wood, gravlax cured by H, dry farmed early girl tomatoes (so good…), salted cucumbers, and other accoutrements. For the bagels, I mostly used the tried and true recipe, though I tried retarding the dough (letting it rise slowly in a cold place overnight) in both a typical 40°F fridge and a special 55°F fridge I had set up with a temperature controller for fermenting experiments. The 40° dough rose less, but then swelled up when baked (see left bagels below– perhaps I didn’t boil them long enough this time?) They still tasted good, like bagels– but the dough retarded at 55° had an especially nice crackling crust around a chewy bagel. I’ll keep playing around with rising times and temperatures… ...
Plate of sashimi. Friendly couple who greet me by name even if it’s been 6-12 months. No fuss, no elaborate rolls.
The morning of my flight home from Tokyo, I headed to Tsukiji market to find some delicious raw fish. Quick phone research on the train suggested Daiwa was very well regarded and known for their toro (fatty tuna), so I had a plan. Arriving, I saw a line into the street that folded back and forth on itself 8 times. 8. Looking back at the phone, my eyes caught the “only 11 seats at a counter… the wait can be two to three hours” bit I’d skimmed past. With a flight leaving in 5 hours, waiting, eating, and an hour or two on trains back to the hotel and then airport would be cutting it very close… and what if the wait were longer and I had to leave the line, hungry, at the last moment? ...
A few weeks ago I had friends over for some Japanese food (sushi rolls, as well as various dishes focused on a few simple ingredients, inspired by Japanese Farm Food). Boiled Edamame with Hickory-smoked Salt (from The Meadow) ...
Steamed nettles (I’m obsessed), eggs, tuna, roasted beets, and Cowgirl St Pat (nettle-wrapped spring cheese).
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)
Alas, not a great success, but okay: I’ve cooked fish in foil once before, and tried something along those lines again at a friend’s potluck. I even got to make this version twice in one night, as we expected a late dinner guest. The first time through: Preheated the oven to 400 Laid out about 3/4 pound of cod on a double-size piece of foil (one layer of cod) Covered it with two sliced shallots, rough-sliced ginger root, sliced chanterelles (my favorite mushroom), pats of clarified butter, and about 1 Tbsp of white miso Folded over the foil and crimped it together, like a large empanada… Baked it for about 25 minutes Sprinkled yuzu (a japanese citrus) juice over it and let it rest 10 minutes It smelled delicious, and the fish was pretty good– but the shallots and especially ginger were still fairly raw and strong, and it wasn’t salty enough (and it sat in a pool of butter I drained). I’d give it a C. ...
Between travel and work it hasn’t been a great few months for cooking. Trying to get back (on/off) the wagon, I went by Bi-Rite and picked up some sole and some newly-in-season vegetables and fruit. What can I make, while hungry, without a plan? Sole filet– should I bread it? Fry it? It’s so thin… hmm. I peeked in The New Best Recipe and took their suggestion on cooking style, which worked well– salt and pepper on both sides, let the filets sit 5 minutes, heat 1 Tbsp oil and butter together to high heat (butter alone would burn), bring it down to medium-high once the butter melts and saute the fish (3 minutes on the non-skin side, then about 2 minutes on the skin side, until it flakes apart under a toothpick). Then I browned half a Tbsp of butter in the pan as a sauce, along with some minced up salt-cured olives. This was excellent. ...
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! ...
Fish at the informal yet favorite sushi place* was in top form! The hamachi, albacore, and fresh scallop in particular. Sashimi plate (and the embarrassment of using one of those “retro camera filter” programs): Hamachi kama: Not shown: asparagus-shiitake stirfry, tsunomono (paper-thin cucumber slices, sliced octopus, vinegar, spicy sprouts), and one concession to rolls: crunchy fried salmon skin. ...
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. ...