blue_dolphin

This is Ali Slagle's sheet-pan feta with chickpeas and tomatoes from NYT Cooking: If I’d been monitoring more closely, I might have pulled it out earlier and missed the bits of char on the chickpeas. Per the header notes, I added cauliflower and olives. Served on arugula, lightly dressed with salt, lemon juice and olive oil. Flatbread is my usual fluffy and crisp flatbread from Andy Baraghani's The Cook You Want To Be. I will make this again.

In the interest of research, this is not the same thing, but I quite liked David Leite's peri-peri shrimp. He has a recipe for peri-peri chicken in his book, The New Portuguese Table and both use the same sauce in the marinade. When I made it, I used a mix of fresh red chilies: Thai birds eye, arbol and Fresno (aka red jalapeño.) I liked the mix of heat from the birds eye and arbol plus the fruitiness from the Fresno. Something to consider if it suits you.

I’ve only made Smitten Kitchen’s version which does use a homemade marinade before grilling but perhaps didn’t appeal to you. I liked that she provides cooking instructions for both the traditional grill and an oven-roasted version (which I used) and I was happy with the results.

Round three (aka leftovers) of the slow-roasted tuna with harissa and olives from Melissa Clark's Dinner: Changing the Game. I added capers, preserved lemon and fresh lemon juice and stuffed that, along with a pile of arugula, into a flatbread - the fluffy and crisp flatbreads from Andy Baraghani’s book, The Cook You Want To Be.

I’m very impressed at the resurrection of the cheese and at all the little odds and ends you were able to put to good use in that panade! I need to check out that Zuni recipe!

Round two of the slow-roasted tuna with harissa and olives from Melissa Clark's Dinner: Changing the Game, this time as a pasta dish. I tossed some cauliflower with the oil used to cook the tuna and roasted it while the pasta cooked. I threw in a few handfuls of baby spinach and a sprinkle of toasted pine nuts. The small bits of tuna, cauliflower and olives made a nice chunky sauce for the pasta. Should have used less oil but it was still good.

Thanks for sharing that, @Smithy! Sounds like it would have been a sweet little road trip for a long weekend! Edited to add this link to another map that lists the restaurants and their Edna Lewis menu items.

I made this slow-roasted tuna with harissa and olives from Melissa Clark's Dinner: Changing the Game yesterday but wasn’t hungry so breakfast it is! She suggests serving it over baby spinach for a light meal or over farro to bulk it up. I went with both. The tuna is basically oil-poached in the oven and comes out pink and perfectly silky. I've got more of this which will show up later in either a pasta or sandwich.

A quick snacky lunch. The other day, I picked up a container of peach chipotle salsa and a bag of lime chips from Aldi. Both quite decent so I cubed up some raw ahi tuna and a ripe avocado, tossed that with the salsa and a good squeeze of lime juice

I got big eye tuna in my fish share this week and used some in this Tuna, egg and caper salad from Greekish: Everyday Recipes with Greek Roots by Georgina Hayden. Nice Niçoise salad variation. I liked that the onion was very lightly pickled by sitting in the vinegar as the potatoes and tuna were cooking and I was searching the fridge for the avocado.

Beans & greens topped with fried eggs and goat cheese. Warmed up some leftover borolotti lamon beans, stirred in baby spinach to wilt and topped them with these burnt butter eggs and goat cheese from Georgina Hayden's book Greekish. I unintentionally broke both yolks but still managed to have breakfast 🙃

So far, I’ve focused on fish recipes because it does such a nice job of keeping the fish moist and preventing it from drying without diluting the seasonings as can happen with steaming. I haven’t tried the same recipe in parchment vs a combi steam oven so that could be similar with both at 400°F + steam.

More black cod today. This recipe for Gochujang-Marinated Alaska Sablefish With Shiitakes is one I’ve made several times. It got me into trying more “en papillote” recipes. I thought they were all about the presentation but I quite like it for cooking fish, even just for me! Here, I used creminis instead of shiitakes and served with sticky rice and broccolini. Edited to add that the recipe amounts of 2 T gochujang and 1 T soy sauce/serving are a bit too salty for me. Easy to taste and adjust. YMMV

Sadly, I got rid of them when I realized all the recipes were online and were indexed on Eat Your Books so I was very disappointed when publication ceased and the website was taken down. Happily, there’s a Facebook group called Fine Cooking Community that have assembled PDF copies of all (or nearly all) the old issues on an Google drive and have created some search tools. I think they have all the regular issues and most of the special issues. The group members post their cooks and bakes from FC recipes and there's an issue chosen for a cooking “challenge” every 2 months. They encourage members to download the PDFs and store them locally. I haven’t done that but I should in case someone makes them take it down.

Crispy skinned black cod with a sea bean and daikon salad from Fine Cooking (Jun/Jul 2019) The fish was lovely. Not a fan of the salad. I think I’ll pickle the rest of the sea beans.