Text 27329, 111 rader
Skriven 2015-05-23 01:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: pickity 698
===================
 RH> Never heard that one before but it's a good theory to keep in the back
 RH> of one's head for dressing a salad. Tonight we had small salads of
 RH> romaine, tomatoes (both from the farmer's market) and cucumber, with
 RH> oil, vinegar, Italian seasoning and pepper as dressing. They went with
 RH> a Penn Dutch potato salad and small steak (I think NY strip, Lowe's
 RH> bargain bin find).

Bargain bins are mostly a good thing for beef. Vegetables,
perhaps one might think twice. Pork, too, as the fishy smell
comes out with age.

 ML> Periodically the TSA goes on a Michael-persecution jag, as it
 ML> decides that my travel patterns are nonstandard enough to warrant
 ML> scrutiny. That's when I get pulled over for the random secondary
 ML> numerous times in a row. I don't want any more irritation than I
 ML> get anyway, and sharps are right out.
 RH> OK, I understand. I've had the secondary screening a few times, most
 RH> recently when the shirt I wore had metallic threads in it. Wore that
 RH> on our way to LV, NV a few years ago, but not on the return trip. (G)

I figure I've had some version of secondary upward of
a hundred times. Some of them are little more than
pro forma; some a bit obtrusive.

 ML> Cilantro is one of the easiest flavors to hate but also to
 ML> substitute for. Any kind of parsley will do; of course, some
 ML> of the more flavorsome parsleys might be almost as troubling
 RH> We've got parsley in our herb garden so will consider using it,
 RH> instead of cilantro in some recipies.

If you want to add a greeny flavor, which I seldom do,
it's a fine thing - beats that aspect that even the
more genteel food writers of the twentieth century used
to refer to as "fetid."

This one, not something either of us is likely to fix,
would not be detracted from by omitting certain of the
herbs. Not that you'd care much, but the alcohols
could be substituted with other tasty liquids.

Black cod with cherries and cauliflower
Categories: fancy, fish, main
Serves: 4

h- For the pickled cauliflower
1 oz onions
3 oz olive oil
6 oz fresh cauliflower florets
1 sprig thyme
1 bay leaf
Salt to taste
1 Tb coriander seed
1 lemon, juice of
4 oz white wine
2 oz olive oil
1/2 oz fresh chives
1/4 oz fresh cilantro
1/2 oz fresh chervil
2 oz olive oil
h - For the cherries matelote
20 fresh cherries pitted
- (reserve 4 with stems)
1 Tb olive oil
1 md shallot, minced
1/2 clove garlic
3 Tb brandy
1 sprig thyme
1 bay leaf
10 black peppercorns
3/4 c pinot noir
1/2 oz butter
3 oz reduced veal stock
1 Tb honey
Salt and pepper to taste
h - For the black cod
4 3-oz pieces black cod (sablefish)

Pan-seared black cod with cherries matelote and
cilantro-pickled cauliflower

Heat 3 oz olive oil in a saute pan. Add onions. Sweat
until soft. Add cauliflower florets, thyme, bay leaf,
peppercorn, salt, coriander seed, lemon juice, and
white wine. Cook for 8 to 10 min (cauliflower should
remain crunchy). Set aside. (Pickled cauliflower may
be made up to five days in advance of serving.) When
ready to serve, mix in chives, cilantro and chervil.
Add olive oil and toss.

Heat 1 Tb olive oil in a saute pan. Add minced shallot
and garlic and sweat until soft. Flame with brandy.
Add thyme, bay leaf, and peppercorn, and reduce au sec
(until nearly dry). Add pinot noir and reduce again by
3/4. Remove thyme and bay leaf. Blend in butter, veal
stock, and honey. Add pitted cherries. Adjust seasoning
and reserve for plating.

Sear black cod on all sides until golden and cooked
through.

On each plate, place a strip of cauliflower salad
running from top left (11 o'clock) to bottom right
(5 o'clock). Place the matelote sauce on the lower part
of the plate and position a piece of the black cod on
sauce. Garnish with reserved stem cherries.

Castro Boateng, Aerie Resort

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