And now for something that isn’t baking — cooking for once, instead. I love this recipe — the flavors of the briny olives, the freshness of the lemons, the perfect texture of the fish. All very delicious. Because halibut can be a bit of a splurge with the cost, this can also be made with cod or any thicker cut white fish. Definitely give it a go.
Amother bit of bounty from my weekend in Maine: Chanterelle, Gruyère and Thyme Tart with mushrooms that I foraged in the woods myself. Let me start with this disclaimer: If you do not know your wild mushrooms, please don’t go foraging; just buy them in the shops. Even if you know your mushrooms, please be exceptionally careful. I have been “mushroom hunting” with my father since I was a toddler and even I prefer to have a second set of eyes on them.
All that said, this is an absolutely delicious tart and very simple to make. In theory, you could also use straight up crimini from the shops, but the chanterelles have a lovely peppery bite to them. Lunch to wrap up the week.
So, after my trip to Maine last weekend, I’m devouring the bounty that I brought back. Today, that meant making a “Traditional” Maine Lobster Roll. Now, “traditional” is all relative. Everyone has a slightly different recipe for the lobster “stuffing” but a few things hold true:
1. as much lobster as you can get in the roll.
2. not too much mayo (and some people prefer melted butter over mayo altogether)
3. buttered, toasted top-split hotdog bun
I add lettuce, but some people hate that. Some people add a little bit of celery to the lobster, but I hate that. I add a little bit of horseradish and chives. Some people add paprika or dill. Either way, the rolls in the photo are “overstuffed” and delicious.
Getting to be BBQ season here in the Northeast and it is the Fourth of July coming up so I thought that I would share one of my “Go To” side dishes. This pasta salad has to be one of the fastest ever to put together and is very neutral — no exotic flavors this time. I went for a little picnic out on one of the islands in Boston Harbor and snacked on this salad on the rocks.
A few weeks ago, a friend was in Spain and he posted a photo of paella to his Facebook profile. More specifically, he posted a picture of a paella plate, empty, where his (apparently) very delicious paella had been. This got me to thinking about paella and that I hadn’t made any in a long time, and that I hadn’t posted a recipe to this site. So, I rectified that tonight by making this version with chicken, chorizo and shrimp. The one thing that I would be careful of is not to oversalt — when you are thickening the soffrito and then adding the stock, it could intensify the salt a lot so be careful. I didn’t oversalt, but it was close. Besides that, it was delicious.