Our storage of vegetables from the CSA runs over! In addition to the CSA, Josh came home with a couple thick, beautiful halibut fillets. I looked through all my cookbooks looking for a suitable halibut recipe and finally landed on the one in Anita Lo's Cooking Without Borders.
To start, I took the half a fennel bulb we had left and thinly sliced it. Then I tossed it with a mushed up anchovy filet, evoo, s+p. I set it aside to meld. For the emulsion, I cooked down blood orange juice. It was supposed to get closer to a syrup than I got it, but I was tired of waiting... Then you mix the blood orange juice with some lemon juice and some other stuff. Done!
For the halibut, I s+ped it and put it into a hot pan. You know, they always say the fish is done when it stops sticking to the pan. It's hard to say that I believe that. It stuck a bit when I flipped it and again when I took it out of the pan, and it was cooked perfectly.
We have like ten tons of this joi choi from our McMullan CSA. I sauteed some of it up with some garlic. It's a pretty clean flavor.
We have broccoli to the gills so I sauteed some with garlic and a touch of chicken stock. Good.
Here's what dinner looked light. Pretty decent.
Yesterday, I went to Dekalb FM and bought a custom cut 6-bone pork rack. I tried to get them to cut off the bone at the end that keeps me from splitting them properly, but I didn't go deep enough. I frenched them when I got home and then spent a long time cutting them apart. I'll figure this out eventually!
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