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magidLast night was the start of a new fish share (10 weeks, though they've given themselves 12 weeks to do it in, just in case Weather happens sometimes). It was cod, and not a particularly large one: I got seven servings from the fillets, rather than the 11 or 12 I'd gotten from the larger fish towards the end of the previous share. I'm still in the fillet-and-bake rut, though I've run out of tandoori seasoning (which seems to be a specialty item; anyone know where I can get tandoori seasoning locally that's kosher certified?), so had to default to something else. That turned out to be zaatar, with copious quantitied mixed in with plain hummus and mayo. Once that was on the fillets, I mixed what was left with white wheat flour to make 'crumbs' (read: I would have used panko or other breadcrumbs, but had none). Those baked for 14 minutes in a hot oven, and that last minute after the timer went off before I took them out was a mistake. Not a horrible one, but the fish was closer to dried out/ overbaked than I prefer.
Continuing the theme of use what's around, I put together a green salad of farm share vegetables: salad mix, the end of the red leaf lettuce, arugula, cucumber, and grape tomatoes, with a bit of very non-local (Israeli) sheep's milk feta on the side. I still had the end of the kohlrabi-apple slaw with chipotle mustard dressing, which added much more crunch than the green salad did. No hot vegetable dish, but despite the cold, that felt ok.
And I made an improv pie for dessert. I chopped finer the remaining Bosc pears from liqueur making, along with the MacIntosh apples that had been the basis of other liqueur (both fruits from the Davis Square farmer's market). They didn't have much liquid left in them, so I added some home-made applesauce (made from the same bag of MacIntoshes as the liqueur), and some raisins for sweetness (and to absorb some liquid from the applesauce). I pre-baked the crust a bit (but not enough; I got impatient) before pouring this filling in and baking it for half an hour or so until all the ingredients had gotten familiar with one another. Since there was no top crust or other binder, the filling didn't stay together in nice pie-shaped wedges, but it tasted pretty good. Or there was enough booze left in the fruit to make me think so :-). If I were to do this again, I'd use a thickener of some sort, or make individual pies.
Continuing the theme of use what's around, I put together a green salad of farm share vegetables: salad mix, the end of the red leaf lettuce, arugula, cucumber, and grape tomatoes, with a bit of very non-local (Israeli) sheep's milk feta on the side. I still had the end of the kohlrabi-apple slaw with chipotle mustard dressing, which added much more crunch than the green salad did. No hot vegetable dish, but despite the cold, that felt ok.
And I made an improv pie for dessert. I chopped finer the remaining Bosc pears from liqueur making, along with the MacIntosh apples that had been the basis of other liqueur (both fruits from the Davis Square farmer's market). They didn't have much liquid left in them, so I added some home-made applesauce (made from the same bag of MacIntoshes as the liqueur), and some raisins for sweetness (and to absorb some liquid from the applesauce). I pre-baked the crust a bit (but not enough; I got impatient) before pouring this filling in and baking it for half an hour or so until all the ingredients had gotten familiar with one another. Since there was no top crust or other binder, the filling didn't stay together in nice pie-shaped wedges, but it tasted pretty good. Or there was enough booze left in the fruit to make me think so :-). If I were to do this again, I'd use a thickener of some sort, or make individual pies.