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A Food Post
May. 18th, 2008 10:05 pmThe other day, I saw on the news that the Copper River salmon are in. These are supposedly the best salmon ever. They come from Alaska, and a huge fuss is made in the news about the first shipment arriving in Seattle by plane. The fish were caught on Thursday, flown down on Friday, and showed up in our trendy grocery store Saturday. I remember we had some last year, and it really is that good! Insanely expensive, too. But OMG, so good...
So today, we bought a fillet that was half a pound, and you don't even want to know how much it cost! Still, it was less expensive than going to a restaurant and getting the same piece of fish. We are hopelessly addicted to eating out, it's true. We do cook at home, but any chance we have to eat out, we'll take. And now we're about to go on vacation, where we'll eat in restaurants pretty much every single day and night.
Saturday night, we had dinner with Stu and Andi. I made two quiches full of asparagus, yellow squash, shallots, garlic, spinach, and basil. They made a huge salad and dessert. It's really nice to cook for other people, and we spent hours just chatting afterwards. We want to try to do that with them and others more often, to encourage ourselves to cook more and eat out less. The quiches were easily transportable, and stayed warm till we got there. They can be made year-round with whatever's in season.
Making tonight's dinner:
Take 7 or 8 smallish Yukon Gold potatoes, cut up into small pieces, throw into large bowl. Two bulbs of garlic, I didn't count how many cloves- at least a dozen, peeled and the larger cloves cut in half. Add to bowl. One head of cauliflower, cut into bite-size pieces. Add to bowl. Put in a splash of olive oil and toss everything around. Then add several big squeezes from a bottle of Karam's Garlic Sauce, available at most local grocery stores. At least three squeezes. Then add maybe a teaspoon (I never measure) of Bombay Saffron Rice Spice Blend, from New World Spices. I've only found it at Cost Plus World Market. Then a pinch, just a pinch, of Poultry Blend, from Russian Spice Company, found at the Ballard farmer's market. Put hands in the bowl and mix it all up! Pour into a glass baking dish and cover with tin foil. Throw into a 375 degree oven.
Put a bit of olive oil into a smaller glass baking dish. Take the fish out of its package and rinse in cold water. Place it in the dish. Admire the beautiful deep red color. Rub olive oil on top, then lemon juice. Drape with basil leaves. Cover the dish with tin foil. When the potato mixture has been in for about half an hour, put the fish in. Leave it in for about half an hour, maybe a little more.
Take both out of the oven at the same time, peel back tin foil, and drool! A bit of salad, and you have the perfect meal! OMG yum!! Swooningly, plate-lickingly, fantastic!
So today, we bought a fillet that was half a pound, and you don't even want to know how much it cost! Still, it was less expensive than going to a restaurant and getting the same piece of fish. We are hopelessly addicted to eating out, it's true. We do cook at home, but any chance we have to eat out, we'll take. And now we're about to go on vacation, where we'll eat in restaurants pretty much every single day and night.
Saturday night, we had dinner with Stu and Andi. I made two quiches full of asparagus, yellow squash, shallots, garlic, spinach, and basil. They made a huge salad and dessert. It's really nice to cook for other people, and we spent hours just chatting afterwards. We want to try to do that with them and others more often, to encourage ourselves to cook more and eat out less. The quiches were easily transportable, and stayed warm till we got there. They can be made year-round with whatever's in season.
Making tonight's dinner:
Take 7 or 8 smallish Yukon Gold potatoes, cut up into small pieces, throw into large bowl. Two bulbs of garlic, I didn't count how many cloves- at least a dozen, peeled and the larger cloves cut in half. Add to bowl. One head of cauliflower, cut into bite-size pieces. Add to bowl. Put in a splash of olive oil and toss everything around. Then add several big squeezes from a bottle of Karam's Garlic Sauce, available at most local grocery stores. At least three squeezes. Then add maybe a teaspoon (I never measure) of Bombay Saffron Rice Spice Blend, from New World Spices. I've only found it at Cost Plus World Market. Then a pinch, just a pinch, of Poultry Blend, from Russian Spice Company, found at the Ballard farmer's market. Put hands in the bowl and mix it all up! Pour into a glass baking dish and cover with tin foil. Throw into a 375 degree oven.
Put a bit of olive oil into a smaller glass baking dish. Take the fish out of its package and rinse in cold water. Place it in the dish. Admire the beautiful deep red color. Rub olive oil on top, then lemon juice. Drape with basil leaves. Cover the dish with tin foil. When the potato mixture has been in for about half an hour, put the fish in. Leave it in for about half an hour, maybe a little more.
Take both out of the oven at the same time, peel back tin foil, and drool! A bit of salad, and you have the perfect meal! OMG yum!! Swooningly, plate-lickingly, fantastic!
