If normal life is not like the one in the movies, then everyday food is definitely not like… Foodgawker. At least not my life! Ever wonder why food sites have so many baking submissions? Because you can spend hours pimping out your cake for pictures, that’s why. Can’t say that about food straight off the frying pan, unless you don’t intend to eat it (and I don’t think that’s a right thing to do).
I figured it’d be fun to do a glimpse of the kitchen when the camera is stashed away — here’s what didn’t make it to the blog, but makes up the bulk of what we eat on a regular basis.
First of all, we’ve been eating more fresh seafood than ever since Save-On-Foods opened here in south Calgary. No more rotting fish from the big nasty supermarket down the hill (and if you live near Shawnessy, you know the one I mean! — it is a friggin health hazard) What a concept! Thank you, Save-On, for bringing an affordable, high quality fish market to the city. I really mean it, it changed the way we eat.
I like to write about whole grain salads, but what I serve along side them doesn’t often make it to the blog. Here’s some pan-fried sockeye salmon that I sprinkled with palm sugar. I could eat like this every day:
You can probably guess by now that my favorite dish this spring has been the humble pan-fried fish. You heat up a couple of tablespoons of olive oil, and a tablespoon of butter, throw in a bunch of chopped parsley (that’s right, right in the oil), set the fish fillets on top, then grind some sea salt on them. Thin fillets like red snapper only need a minute, or so, per side. You spoon the leftover sauce over the fish on the plate. So good.
You can pan-fry sole the same way, but watch it even closer so it doesn’t overcook. Less than one minute per side. It’s best to flip the fillets with a rubber spatula — they’re so delicate. I made these last night and set them on top of mashed potatoes. The fish was so soft, it was falling apart and melding with the potatoes, it was like eating a yummy fish pie.
Here’s my team at work. Whenever I make something, Greg asks me if he needs to sprinkle while I take pictures. We still really suck at coördinating the whole thing, but it’s really funny to do it, and the pictures turn out sometimes. Those fritters were gone as soon as I put away the camera.
My dog is on a raw food diet, which I make for her from scratch. My mom said something funny when I mentioned it the other day — “in Poland, dogs were fed table scraps and lived to be 18, or got run over by a car. Here, dogs are sick and always at the vet’s.” And it’s the same with people. Eat processed crap, expect to get sick… Preparing your own nutritious food is the key to stay healthy.
Speaking of weiner dogs…I absolutely adore these oven mitts… Seen at the Bay.
Some baking: Marcella Hazan’s apple cake I made this month. I’m always very closely observed.
Green Puy Lentils — OMG . These are not your ordinary lentils. I read David Lebovitz refer to them as “caviar you can get for $3.” (When David Lebovitz tells you something is good, you listen.) My favorite way of eating puy lentils is to cook, drain them, and add a bit of salt and butter. That simple — and absolutely divine. I’m buying bags and bags of them next time I’m in France:
Random quinoa salad. Sauté chopped onion and zucchini until soft and toss through with cooked quinoa. Add a bit of curry powder, chickpeas, and dried currants. done.
Served with grilled chicken:
My fridge… I subscribe to the idea of buying less more often, so it’s never full of stuff. I’d never be able to find things that way, and probably waste a ton of food. I threw out so many condiments since I started eating a cleaner, unprocessed diet.
I’m friends with kale now, and the Lacinato kale is the only one I buy. I’m not a fan of the curly kale at all — it’s so much drier and more bitter. For smoothies, I roughly chop the entire leaf, but if I’m cooking with it I’ll cut out the tough stem. I foresee that I’ll be making better smoothies in the future, because something very special is coming in the mail (hint hint)…
When I’m not cooking fish, I like to grill Greek-style lamb. I always use the same marinade, and it goes: olive oil, minced garlic, fresh rosemary, salt and pepper. Cover and refrigerate the lamb for at least 1 hour (overnight is best). Serve with a tsatziki salad and homemade naan bread to make a nice dinner.
Deli salads are the organic market And I will learn to how make them ALL at home. <evil laugh!!>
Until next time.