Saturday, April 28, 2007
After two very, very long weeks I just wanted a very simple breakfast. Because I like to cook, there are times (like this one) when I realize that I can combine flavors, amplify or dampen flavors, but I cannot make a flavor. This lovely piece of fruit came in my delivery this week. What did the poet say? "...only God can make a grapefruit..."?
Tuesday, April 24, 2007
Come dinner time, I heated the oven to 325°, salted and peppered the salmon, and got a frying pan hot on the stove with a little olive oil in it. I cooked the fish flesh-side down first for less than a minute, then flipped it over to skin-side down for 30 sec. more. Then I put the whole pan into the oven for 10 min. more. In the meantime, I arranged the platter: cut the eggs and potatoes in quarters, split the leeks in half, drained and sliced some jarred roasted red peppers, and put it altogether. I drizzled a little extra virgin olive oil over the veggies, sprinkled some French sea salt over all – and WOW, what a GREAT DINNER! No leftovers. None.
Wednesday, April 18, 2007
Then I prepared the veggies. Today, I’ve been a little pressed for time, so I took the easy way out. I used a spray bottle of olive oil and sprayed the veggies all over – leeks and baby bok choy this time. I soaked the bamboo skewers in water for 30 minutes, then ran the veggies through. A little more salt and pepper, and they’re ready to go. By now, the tenderloin has been nicely seared on all sides, so I moved it over to the cooler side of the gril, and moved the leeks right up over the fire. I positioned the bok choy about half way between the two. Then I covered the grill, closed the air holes on the top about half way, and went inside to the kitchen.
On the stove, I melted a couple of Tb. of butter and added a clove of garlic run through the press. I let it sit over very low heat while I went outside to move the veggies around and add a tomato to the grill, cut in half -- cut side up. The meat was cooked in about 15 min. and I took it off the grill to rest while the veggies finished up. Then I split the leeks and poured the garlic butter over them and poured a little inside the bok choy. I grated some Parmesano over the hot tomato, sliced the pork and arranged a sliced starkrimson pear alongside, and dinner was served.
Yes, yes, this dinner may sound kind of boring to some. But I told you I’m hardcore. I could eat breakfast lunch and dinner from the grill, and my philosophy is: never waste a good fire.
Tomorrow I’m grilling artichokes. Want to come over?