It was an interesting (exciting!) week in the kitchen that is my bakehouse here at home. I baked a recipe I'd been interested in ever since I tasted daquoise (hazelnut buttercream meringue cake...) back in culinary school. This one was for Peg's birthday, for which she instructed: surprise me with the cake! The cake took many small steps to achieve the whole. None difficult, just many. But I had that worry near the finish line that it could be a total flop at the birthday dinner table. So I baked up a truly quick Chocolate Olive Oil Cake and topped it with some coconut filling I had frozen from the holidays. That cake delivers I tell you!
The hazelnut cake verdict? Best thing you can eat! Also enjoyed the second cake as a sidecar. Those coupes in the background were my mother's wedding crystal, Fostoria Glass with platinum rim.
Okay: back to healthy and also the fact that we're doing some fasting these weeks. That can be a wonderful opportunity to remember how much you can enjoy a simple piece of fish, a simple lentil or chickpea.
To that end, this week's menu is a traditional pan sautéed fish that's a little spicy and sits on a tahini sauce. Very delicious and good for you. Scroll down to to put together the menu.
And now...BIG news on the Lebanese Olive Oil front...and you're the first to know: DARMMESS IS COMING! This divine, best-selling olive oil from Southern Lebanon has been on hold (as in: absent) since the region was devastated in October 2023.
Darmmess is a sign of hope, of life, of peace, and of fortitude. Not to mention incredible in all other ways that matter to olive oil: single-estate, high-phenolic, with transparent sourcing.We're proud to be THE only U.S. seller of this olive oil. And so delighted share it with you. Watch for my emails soon so you can get some of the limited supply.
Bless your hands that hope for and heal the Middle East,
Pan-Seared Fish.
I've never seen any other recipe use pine nuts with fish. A wonderful combo! Use snapper, sole, whitefish, walleye. Pat dry, then a quick sear. Eat it hot.
This power-packed salad goes from dinner side to lunch time main. It's so good for us! The flavors and texture make it a regular in the rotation. It enjoys getting spooned up with a little fish and tahini sauce on the fork.
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