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Roasted dinner on the porch
Jul. 24th, 2003 08:57 amLast night I used some of the copious veggies that arrived the previous day. Of course, I'd gotten in the mood for roasted veggies, on a muggy, rainy sort of day. At least it wasn't quite hot enough for pizza.
As long as I was going to have the oven on high anyway, I decided to use as much space as possible in the oven, minimizing stovetop use. So I started a batch of dough for flatbreads, preheated the oven, then prepared new red potatoes with onions, a couple of carrots, sea salt, freshly ground black pepper, and fresh rosemary. Once that was in the oven, I prepared more veggies, first a medley of summer squash, eggplant, and tomato, then sliced fennel bulbs with onion. Next, I topped the steelhead trout fillets with lots of wasabi-ginger sauce (green on pink - very preppy!) and put them in the oven. Taking up the last space on the racks were sliced peaches, topped with a bit of brown sugar. As things finished cooking, I turned the dough into zaatar flatbreads and baked them in the still-hot oven.
Despite the rain earlier, it was dry (though overcast) last night, so Pinkfish, FJ, and I were able to eat sitting out on the porch as the light faded. The meal was enhanced by a bottle of Carmel Chardonnay (thank you!), and, later, my musical neighbor playing her accordion, with intermittent bouts of flute music from somewhere, too.
Food notes: The fennel had been an experiment, since I'm not fond of licorice. Roasting toned that down nicely. The peaches came out a bit drier than I'd expected, based on the last time I'd tried it. I realized that those had been much riper peaches, though, which I didn't account for. They went well with mango-tangerine sorbet, though. I was pleased with the fish; there's something about pink fish that is so much easier than white fish for preparing in advance (probably the higher fat content).
Spam subject line of the day: Re: baklava, No Credit Needed
As long as I was going to have the oven on high anyway, I decided to use as much space as possible in the oven, minimizing stovetop use. So I started a batch of dough for flatbreads, preheated the oven, then prepared new red potatoes with onions, a couple of carrots, sea salt, freshly ground black pepper, and fresh rosemary. Once that was in the oven, I prepared more veggies, first a medley of summer squash, eggplant, and tomato, then sliced fennel bulbs with onion. Next, I topped the steelhead trout fillets with lots of wasabi-ginger sauce (green on pink - very preppy!) and put them in the oven. Taking up the last space on the racks were sliced peaches, topped with a bit of brown sugar. As things finished cooking, I turned the dough into zaatar flatbreads and baked them in the still-hot oven.
Despite the rain earlier, it was dry (though overcast) last night, so Pinkfish, FJ, and I were able to eat sitting out on the porch as the light faded. The meal was enhanced by a bottle of Carmel Chardonnay (thank you!), and, later, my musical neighbor playing her accordion, with intermittent bouts of flute music from somewhere, too.
Food notes: The fennel had been an experiment, since I'm not fond of licorice. Roasting toned that down nicely. The peaches came out a bit drier than I'd expected, based on the last time I'd tried it. I realized that those had been much riper peaches, though, which I didn't account for. They went well with mango-tangerine sorbet, though. I was pleased with the fish; there's something about pink fish that is so much easier than white fish for preparing in advance (probably the higher fat content).
Spam subject line of the day: Re: baklava, No Credit Needed