Tasted a couple more Ottolenghi recipes last night at Alena's party, these pumpkin wedges (great) and some lentil thing I can't find but was also great. I may finally have to break down and buy those books.


I myself invented two really comforting and healthy dinners this past week that need documenting. Here's one, the fish is based on something Mario Batali did and is almost great.

mustardseed-crusted salmon with salt, black pepper and balsamic.

400gr salmon filet
1/2 cup yellow mustard seeds
1 tbsp black pepper
salt to taste

2 tbsp balsamic vinegar

Pretty straightforward: coat the salmon with the mustardseeds, salt, and black pepper. Bake at 200C for 12 minutes or so. Pour balsamic vinegar over and serve.

roasted cauliflower and kohlrabi with anchovy, capers, rosemary, parmesan.

1 head cauliflower
1 kohlrabi
2 tbsp olive oil

1 oil-preserved anchovy
1 red onion, chopped
2 tbsp fresh rosemary, minced
2-4 tbsp capers

1/2 cup greated parmesan
black pepper to taste

Roast the cauliflower and kohlrabi. Saute the red onion and the anchovy together until the anchovy falls apart. Add the rosemary and capers along with the cauliflower and kohlrabi to a wok or something and saute until everything's integrated. Then add parmesan and black pepper to taste.


Then dinner number two was
Montreal-spiced salmon (which means this)
peppers & onions with garlic, fennel seed, oregano, black pepper, paprika (designed to mimic Italian fennel sausage)
harissa yogurt.

These were both super good and pretty unlike anything I would normally make.


No comments: