The rains have begun and Nathan is sick, so the weekend is all about hearth and home. That means Saturday baking and a Sunday all-day stew. All day, that is, after the cruise to the beach for a fancy breakfast and stops at Rockfish Bakery, Trillium Natural Foods and Bob’s Books.
Friday, we had one of our favorites, Dippy Food Dinner. This meal includes olives, pickles, cheese, bread, fruit, hummus (or other dippy dip), olive oil/balsamic vinegar/sea salt (“eyeball”), and most importantly, a nice, tasty bottle of bubbly wine, usually Cava, because it’s good! (And Nathan doesn’t complain, because it’s always under $15!)
Saturday, we baked Angel Biscuits and cooked up some brown rice and a salmon fillet and feasted on it over a bed of arugula. We caught up on old episodes of Luther and the week’s Daily Shows and Colbert Reports, roasted coffee and played games. We even smoked the leftover salmon… indoors! In the cast iron bean pot!
early so the dressing had time to soak in. Rockfish’s perfect, chewy, crusty ciabatta loaf went perfectly. The whole day was infused with this amazing smell of bubbling stew.
In defense of illness, we drank bottomless pots of tea, ate delicious, healthy food, kept a cozy fire and laughed at each other’s jokes.
Stem and rip up enough kale to fill your favorite salad bowl. Add 1/4 cup toasted sesame seeds. Drizzle with dressing: olive oil, tamari sauce, maple syrup and fresh minced garlic, maybe a squeeze of lemon. Let sit until crazy delicious.
Brown lamb shank(s). Remove from pan. Cooked diced onion, celery and carrots in lamb fat. Add minced garlic. When the whole room smells of cooking garlic, add chicken broth and simmer for a few. Add shank(s), fill with water. Add 1/2 cup dried flagolet beans. Let stew for 3-4 hours. Add potatoes. Stew for another hour. Enjoy all week!
Put a package of yeast in 1/2 cup warm water with a teaspoon of honey. Sift together 2 cups flour, 2 teaspoons baking powder, 1 tablespoon sugar, 1 teaspoon salt. Cut in 3 tablespoons butter. When it looks like cornmeal, add 1/2 cup milk to the yeast mixture and toss into flour mixture. Knead lightly, roll out about 1/3″ thick. Cut round shapes with the mouth of a drinking glass. Cover with kitchen towel and let rise for an hour. Bake for 10 minutes at 450 degrees. Cool on baking rack.
Heat a cast iron pan until very hot. Slip in salmon, skin side down. Cook until crispy. If the fillet is more than 1/2″ thick, put into oven to finish cooking. It is done when a fork inserted meets with no resistance. Do not over cook. Serve skin side up.