A view from my side.
I love to eat. I’m also a finicky eater so I also love to cook. I have the basic list of foods that any man can cook: steaks, hamburgers, brats, chili, spaghetti, etc. I also enjoy other foods, but what I really enjoy is eating what I’ve cooked myself, in my own kitchen, by my own hand. Sometimes the experiments are a disaster. Other times, they turn out to be rather tasty. I have great memories that revolve around food, its preparation and the kitchen. (See Chicken Livers and Okra and The Kitchen Table.) All in all, it makes me happy to find something different to cook, prepare, serve, and eat.
I used to subscribe to Food and Wine magazine and its September 2011 issue included a recipe that looked really good. I like fish and don’t get a chance to eat it very often. I used halibut and substituted tumeric for the saffron threads, but otherwise followed the recipe pretty much as presented below. It is simple enough to follow and the ingredients easy enough to find. I had forgotten how expensive fresh halibut is, so I had some sticker shock, but that just made the meal that much more special.
When I presented it to Kids#1-3, they were underwhelmed. Not big fish eaters, they eyed it with disdain. Kid#2’s girlfriend, however, was eager to sample her serving. She and I savored the flavors, the textures, the scents and the sights with anticipation. In the skillet, the aromas were magical. On the plate, it looked good. On my tongue, it was all I have hoped for. I’ve never shied away from experimenting in the kitchen. This time, the experiment paid off with an exquisite meal. Whew…
Feeling adventurous? Give it a try. I promise, you won’t be disappointed. It was a glorious meal.
In all fairness to Food and Wine, click here for the link to their site with the recipe.