It’s the countdown! To…halfway. Meh. Anyways, days 27 & 28 both actually had fantastic breakfasts and dinners, both. Simple salads and picking at lunchtime both days. But seriously, those breakfasts and dinners.
Example A. Simple. Elegant. Delicious. Perfection. Roasted the baby brussels sprinkled with salt and olive oil at 425 for about 40 minutes; meanwhile fried up bacon and poached some eggs. Boom. I could eat this every day.
Example B. I will be so sad when my local farm closes for the season. Right now, I’m just throwing in whatever’s lying around from it; peppers, mostly, but the most beautiful peppers…and this breakfast got some of their collard greens thrown in with some eggs and ham and scallions. The peppers went in the potatoes with some red onion and some farm thyme, and it was all magical.
The thing about these breakfasts is, I can’t really get into a full sized lunch, I’m really just in the mood to pick till dinner time after such a big feast. Still, they’re awesome.
Day 27: Sous Vide Squid Stuffed with Tomato Salsa
This was outrageously delicious. Firstly I know, why do you have to sous vide squid, but I’m telling you, it makes squid like, the best food out there. It’s like butter melting on your tongue. And the whole thing is easy, only takes about 1 1/2 hours total even with the sous vide.
- 1 lb. squid, tubes and tentacles
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 2 tomatoes, finely chopped
- 1/2 cup cilantro leaves, finely chopped
- 1 scallion, finely chopped
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon fish sauce
- 2 tablespoon ghee
- Heat sous vide to 136 F. Meanwhile, salt and pepper squid and place in a vacuum seal bag. Pour olive oil over and seal.
- Add squid to sous vide and cover. Sous vide for 1 hour.
- A few minutes before the squid is ready, mix tomatoes, cilantro, scallion, lime juice and fish sauce together in a bowl.
- Remove squid from sous vide. Pour off any cooking juices and pat dry.
- Stuff tubes with salsa
- Heat ghee in a large skillet over medium high heat. When melted and shimmering, add the stuffed tubes and tentacles. Cook until lightly browned; about 2 minutes on each side. Turn out onto a plate and top with more salsa.
Day 28: Prosciutto Wrapped Striped Bass with Mint and Steamed Chard
Pretty simple meal. Really you just need to concern yourself with the quality of your ingredients, and you’re pretty much set.
- 1 lb. striped bass fillets
- 3 oz. prosciutto
- 1/2 cup mint, 2 tablespoons chopped, the rest whole leaves
- 1 large bunch of chard, trimmed, and cut in 1/2 pieces, both ribs and leaves
- Ume vinegar to taste
- salt and pepper to taste
- Lay slices of prosciutto down on a plate. Lay mint leaves on top of them. Place a fish fillet diagonally on each, and wrap.
- Heat ghee in a large skillet. When melted and shimmering, add fish and cook through, flipping once halfway, about 3 – 4 minutes per side, depending on the thickness of your fillets.
- Meanwhile, heat an inch or so of water in a large pot.
- Place chard in a steamer. Once water is boiling, place steamer in pot and cover. Steam for 2 – 3 minutes until the chard is bright green but the ribs are still crispy.
- Transfer everything to serving platters. Pour the ghee the fish has been cooking in over the plated fish, and sprinkle with chopped mint. Pour Ume vinegar and salt and pepper to taste on chard. Serve immediately.