Tuesday, May 19, 2009
Like Mother, Like Daughter
My mom invited me over for lunch yesterday. She promised salmon (it's actually trout), and I came running. She could have given me beef stroganoff and I would have come (well, maybe not, I hate beef stroganoff). The meal turned out perfectly: butter lettuce salad, topped with sauteed trout and dill with an olive-oil-lemon-juice dressing. But there was a moment or two, when the kitchen filled with smoke, that we thought that was the end of the fish. Could there be any question about where I get my cavelier carelessness in the kitchen? Obviously it's courtesy of my mother. Salad with Trout and Dill: butter lettuce 1 filet of trout (or salmon--my mom declared that salmon has a better taste) a couple sprigs of fresh dill from a potted plant in your mom's yard drizzle of olive oil juice from half a lemon (per salad) dash of salt and pepper My mom cooked the fish (scale side down) in a skillet without any oil or butter but with the lid on so that the steam would cook the top of the fish. Even though it burned the scales, the thick part of the filet was still a bit raw, so she cut it up and sauteed it for a few minutes until it was flaky. Mint Sun Tea: one-gallon glass jug one gallon of water four or five tea bags (depending on how strong you like it) big handful of fresh mint leaves sun Fill the jug with water (the jug cannot be opaque). Toss in the tea bags near the top and throw in the mint leaves. Leave the jug with the tea and the mint outside in the sun all day. Bring it inside and pop it in the fridge. Serve over ice.