Well, not really. Prince Edward Island, actually. But I was channeling our Belgian brethren, inspired by the bag of fat, juicy bivalves in the fridge and the memories of all the moules frites I used to enjoy at my favorite spot in République back when I got paid to go to Paris every fall. Sigh. Keeping it simple, I steamed them in beer with our very own carrots, beet greens, garlic mustard, and ramps. I…
Category: Beer
Tonight I’m going out, so I made a quick dinner for the family: a kind of variation on saag paneer using tofu in place of the cheese. To compensate, though, I cooked the chard (and the last spoon of pesto) along with half an onion and spices in about two cups of whey to add stealth cheesiness and play wonderfully with the similarly tangy taste of the tofu. I puréed the greens and then added…
The new Chronogram is out, with my rigorously scientific analysis of local microbreweries contained inside like the prize in a cereal box, or the toy in a happy meal, or the worm in a bottle of Mescal. photo by Jennifer May
Sunday we schlepped into town to shop at the big supermarket because they’ve actually got the beginnings of a decent organic produce section there, and the other stuff we needed is way cheaper than at our little local joint. It pisses me off, but the difference in price makes it well worth the 16 mile round trip. I’m trying to buy more in a trip, but go less often, and figure that my haphazard meal-planning…
We learned something interesting about the relative freshness of fish this evening. The black cod we’ve been enjoying was off-the-boat fresh on Monday. I picked it up on Tuesday, and cured most of it yesterday for smoking. But there was part of a side that I forgot to make last night, so I pulled it out tonight. It was clean, firm, and had no bad smell. With a simple broil, it was flaky and perfect,…
I had planned to make the black cod with miso tonight, with some rice and greens probably, when I get a call and before you know it I’ve got three sides of beautiful fresh black cod to work with. Most of it will get a smoke for the party on Saturday, but I cut off two nice pieces and upgraded my dinner plans to compensate. Milo is going through a not-loving-the-fish phase, just in time…