With the exception of the shrimp and some pantry staples, every ingredient in tonight’s dinner was bought from local farmers’ markets. Even the white wine vinegar in the salad dressing. That’s my commitment to seasonal and local — changing the world one meal at a time.
Radish and cucumber salad, with fromage blanc and levain croutons
Click here for a high-resolution pic of the salad.
Homemade croutons are the simplest thing. Take a thick slice of [stale] bread and trim off the crust, then cut into 1/2″ or smaller cubes. Sauté in melted unsalted butter over medium heat or until the cubes are golden brown. Do not burn. Remove from heat and let cool. Some chopped herbs or salt is nice.
It’s so easy, it makes me wonder why people prefer processed food.
Pan-roasted cod, shrimp with garlic and parsley, garlic oil
Click here for a high-resolution picture of the cod.
1 cucumber, finely diced
4 small French breakfast radishes, thinly sliced
1 T. fromage blanc (substitute goat cheese if unavailable)
juice of half a lemon
1 T. white wine vinegar
3 T. extra-virgin olive oil
1 shallot, minced
kosher salt, to taste
freshly milled black pepper, to taste
Combine radish and cucumber. Whisk together lemon juice, vinegar, chives and olive oil. Check seasoning. Add viniagrette to salad, teaspoon by teaspoon until dressing glistens; do not overdress. To plate, place a dollop of fromage blanc in the center of a salad plate. Spoon salad around the fromage blanc. Scatter with croutons and chives, and serve immediately.
The cod was seared in an oven-proof pan with melted unsalted butter, then finished in the oven at 325 F for 10 minutes. Shrimp were peeled and tossed in a bit of kosher salt, then sautéed in olive oil with coarsely chopped garlic, red pepper flakes and parsley. To plate, place a fillet of cod in a shallow soup bowl or plate. Spoon shrimp mixture around the fish. Drizzle a tablespoon of garlic oil atop the fish, check seasoning and serve immediately.