Tag Archives: trout

A FEW EASY PIECES

I don’t know if it’s the rising temperatures, the creeping hem lengths, or the sudden abundance of proper produce, but I’ve been cooking less and less. The typically powerful cravings — cheese, butter, cream, meat — haven’t disappeared, but they haunt me much less. (As if I could ever give up cheese). But some nights, all that takes to make me happy, apparently, is a rosy trout filet, a few fat spears of asparagus, one big handful of fresh spinach, and lemon draped over everything.

MIDDAY TROUT

This meal is the perfect break from all the holiday gluttony — just a simple trout fillet, seared on high heat in some olive oil and duck fat, and topped with crispy fennel strings and plenty of fresh lemon. Served with cardamom and tumeric-scented rice, and sauteed green beans, mushrooms, and red onion. The key to a charred yet fully-cooked bean is to blanch the green beans for two minutes in salted water, shock them in an ice bath, and then add to a very hot skillet once the mushrooms are almost finished.

2 FAST 2 FURIOUS

I usually like to linger while I’m cooking, really take my time and enjoy everything, but sometimes I get so hungry I’m compelled to move in hyperspeed just so I can sit down and enjoy my lunch as soon as possible. We were so famished when we had this late lunch that we put this on the table in about 20 minutes, start to finish.

Rainbow chard, sauteed in olive oil and a splash of apple cider vinegar, two cloves of minced garlic, and red pepper flakes, finished with plenty of salt + pepper, and cooked until soft and pliable. Herbed couscous, steamed in a bath of tumeric, cumin and saffron, half a minced shallot and a pat of butter, then tossed with slivered roasted almonds, dried cherries, and diced scallions. Local trout, broiled for five minutes and smeared with good olive oil, then finished with liberal squeezes of lemon and generous shakes of salt.