Cooking at home

Well, I had one week of cooking pretty much every night. Then I got sick again, and I got out of the habit. Damn.

Josh got into the habit of stopping off at Whole Foods to pick up fresh fish for dinner. It certainly was awesome, but I'm not sure how sustainable the cost is. Here, we have some sockeye salmon that I seared, covered, Jacques Pepin-style in a skillet for about 6 minutes. There was a ton of smoke, and I feared that I had overcooked it, but the skin was deliciously crispy and the fish completely luscious, unctuous, and beautiful. I did a salad with the normal vinaigrette along with cucumbers, radishes, and tomatoes from PRFM. We still have way too many of those McMullan carrots from the winter CSA. I cooked these in a pan though they were left a little al dente. And then some filet beans with garlic.

This was the most amazing fish dish I have ever made. It's just halibut from Whole Foods but it was the most tender, fatty-flavored, delicious fish evar. Then I also sauteed some zucchini with garlic, sauteed broccoli with more garlic. And then on the side, fresh radishes (with s+p), cucumbers, and tomatoes.

Josh often picks up things either that he really likes or that we know are special with utter faith that I'll somehow figure out a way to cook it. He probably has no clue how nervous it makes me to find a way to cook zucchini blossoms. I looked in all my cookbooks and finally I found a recipe in Chez Jacques where he calls for basically a light batter, then sauteed the blossoms, flip, press, and saute. I'm still learning how to cook on an electric stove. I used the heat and timing of the recipe in the darkened blossoms but I'm learning over time.

I think this is halibut again, though it didn't compare to that first one. I did a basil vinaigrette, but I think the fish juices broke it a bit. I sauteed up some beautiful chanterelles with garlic and shallot. And then sauteed filet beans and zucchini. Plus fresh tomatoes.

Sockeye salmon. Add some smashed Burge potatoes with parsley and olive oil. I couldn't find the masher so they are actually less smashed and a little more hacked. Filet beans and squash. Plus the ever present tomatoes of summer.

Here, we have a ribeye that I grilled on the Egg. Obviously, it turned out rare. I read that it's becoming the thing to roast first and then sear later. I also grilled some garlic scapes or something. Plus ... well, whatever you see here. Plus an arugula salad.