The fruits of Tuesday’s efforts were two dishes from the two earliest issues of Cook’s Illustrated we own. They’re from back in 2000, and while we weren’t subscribers back then, cousin Caroline has unloaded her cache of CIs onto us, not that we need to make our dinner-making decisions even harder. Both dishes were chosen because of their reliance on fresh herbs, of which we have an overabundance (garden updates have been, well, non-existant this year, something Sarah surely will remedy soon).
It’s too bad that there aren’t many dishes that call for parsley by the bushel, because we could supply it. Instead I found a delicious-looking stuffed zucchini recipe that requires about a third of a cup’s worth. I plucked out a liberal amount, threw in some fresh thyme and oregeno for good measure, and out came this:
The picture may not make it look too appetizing (it’s actually of the leftovers I had for the following lunch), but I could hardly wait until the next day to eat them again. Which is encouraging, because we’re positioned to reap a lot of fresh zukes from our mini-garden. I predict lots more of this dish throughout the summer.
The next day I brought out the big guns and broiled a three-pound filet of salmon. I didn’t exactly look at the number of servings when I decided to make it, and there was a point sometime during my grocery trip when I wondered, “What am I going to do with three pounds of fish?” The answer ended up being, “eat it over three days,” which Sarah and I had no problem doing, since it’s possibly my new favorite way to eat salmon.
Magic ingredient: yuca chips. It’s supposed to potato chips, but the crazy kids at Cooks Illustrated say that thick-cut chips are the best, and since our grocery carries more types of yuca and plantain chips than potato, and since they’re cheaper, and better for you, and by the way thicker, we opted for yuca. Also, it calls for half a shitload of dill, which, fortunately, we had covered.
Also featured on that plate are asparagus and chicory, both bought from the local farmers’ market. The asparagus started out purple and the chicory bitter, but with a little time in the heat, both cleaned up nicely.