Tonight’s our anniversary, so I whipped up a special (well, for a Monday night) dinner. Halibut baked in parchment is so easy, yet feels a touch exotic. Accompanied by an eight buck bottle of New Zealand Sav Blanc from Trader’s we had a fine meal, grateful for our years together. The extra halibut (in the… Continue reading Halibut and Gratitude
Category: Cook
Starting Low and Slow
Prepared a dry rub and applied it to baby back ribs which I then placed in an oven at 250°F. Low and slow. This was a chance for a slow cycle ride, ducking occasional rain. As the afternoon progressed, the sound of thunder intensified, prompting me to crank harder on my return home. Back home… Continue reading Starting Low and Slow
Sausage Saturday’s Back!
It’s the first Sausage Saturday at home in two months. Dwight says my braise is so much better than his, pure flattery, it means I cook. It does help to push up the umami by remembering to brown all the ingredients, including the cabbage, then adding tomato paste, shoyu and fish sauce. Meanwhile, Dwight completed our taxes today and I’d rather cook.
Finding Hygge
Bitterly cold outside, Dwight baking banana bread and cornbread, me curled up with a murder mystery novel set in Osaka.
The Annual Replacement of the Spices
Replaced spices older than (arbitrarily) 15 months for a total of about $8. Freshness is optimized by buying whole spices in small quantities.
Sunday Roast: Toad in the Hole
The bacon sausages are from a farm near Minneapolis. I improvised gravy with a base of chicken broth from the freezer and some heavy cream. The veg was slow-braised cabbage to which I added several umami boosters including fish sauce and tomato paste. Somewhat monochromatic, but good on a cold, windy night.
Smoke-Roasted Salmon on Cedar Plank
Salmon smoking on a smoldering cedar plank for dinner tonight. This is probably the last time we use the barbecue until spring.
Robust Fish Pie
While a friend drove around and around Downtown trying to find our home, I kept the fish pie I’d made for dinner in a low oven. Fish pie is good working-class food where I grew up. I used tilapia and a small amount of smoked salmon—nothing fancy, but robust when coated in a parsley sauce.
Paella Journeys
I’m making paella for dinner with Dwight’s sister, a reminder of shared experiences in Nerja, Spain. We enjoyed paella cooked over an open fire of burning pallets in a restaurant by the beach. I’ve just made the sofritos base (in the pan) which fills our home with wonderful aromas.
Gluten-Free, Lactose-Free, Calorie-Dense
Made cookies and cream froyo with lactose-free yogurt and gluten-free Oreos. It came out creamy, thanks to the yogurt, which I had strained through cheesecloth for a couple of hours. Sugar, salt (a pinch), vanilla essence, and a tablespoon of rum all lowered the freezing point.