For a few weekends now, I’ve been waking up possessed by and OCD urge to organize my life, like I did yesterday. Between 8:30am and 12pm I managed to have coffee, wash a heap of dishes, do my laundry, reorganize the bathroom, clean the house (including a fierce scrubbing of the bathtub) and go to the grocery store. While there I remembered that I had nothing ready for lunch, so I headed over to the fresh fish to see if I could find some salmon to grill. A beautiful piece looked at me and cried out for attention: “Look, Hillá, I’m on sale!” Won over by its charms, I pointed at it, and asked the fish-lady for “that piece of salmon”. “It’s not salmon” she said, at which point I realized there was a glaring sign that read TROUT. But I figured, hey, it looks like salmon and I can afford it, this is my chance to try trout. When I came home I realized that I couldn’t quite make a Caesar salmon salad, because I had trout. I also am not eating bread, so croutons are out, not to mention, I didn’t have any Caesar dressing lying around. But I decided to stick it to the man, and make what I would like to call the Cleopatra Salad, and hope that it will catch on as a staple food.
Fillet of trout, salted and peppered and baked in 350º for 20 minutes
A few Parmesan shavings
Mix together 1/4 cup oil oil, 1 tsp dijon, 2 canned anchovies, 2 tbs lemon juice, 1 crushed garlic clove, salt, pepper (this makes a lot more dressing than you need for one salad)
Make it happen.
This came from the Israeli book that also gifted me with the meatball recipe (see first post). It is a Pecan crusted salmon (which was phenomenal, the salmon has a mustard and olive oil glaze, and is then baked with the pecans on top, super simple). The recipe called for black beans as an accompaniment, but I went with some steamed broccoli with garlic and chili flakes, which perhaps wasn’t a perfect match but worked beautifully nonetheless.
I made up this recipe on October 16th, 2007, when in a crunch to make a quick lunch. I was seriously craving tuna, but didn’t want another boring tuna salad. An unsuspecting granny smith was lying around, so I decided to utilize it, and then some other friendly veggies in the fridge. Turned out AWESOME! This is an attempt at recreating the recipe, though you might have to make some executive decisions:
1 can of white tuna in water, drained
1 tbs. light mayo
1 stalk of celery, finely chopped
1 carrot, peeled and finely chopped
1/2 granny smith apple, finely chopped
a few chopped walnuts
a bit of lime juice
salt and pepper
Mix everything and serve over greens
Yes, I cooked for 16. I channeled every woman in my family and it was amazing (not even the food, but the experience).
Prep for Moroccan Fish
Savory Noodle Kugel
Sample plate: Kugel, Couscous Salad with craisins, pine nuts and mint, and a green salad with walnuts, goat cheese and dried figs.
I’ve finally learned to take advantage of my panini grill…
Dinner on September 11, 2007.