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Archive for September 8th, 2009

composed

At the farmers market yesterday, I picked up some smoked fish – cold smoked and hot smoked wild tuna – from Nantucket Wild Gourmet. I had bought some of their sable and bluefish in the past at Copley and was excited to see them just a few blocks from my home (plus, their products are certified kosher – VHK – and hahal).

Nantucket's hot- and cold-smoked wild tuna

I dove right in to the hot-smoked chunk, cutting it up into slices to try …

hot-smoked tuna, sliced

… when my cat, Prescott Winslow III, hopped onto the counter to grab his own piece, gobbling it quickly on the floor and running to hide because he knew he had been very very naughty. I later found him sitting calmly on my bed as if he had done nothing wrong.

insouciant

My tasting notes: the hot-smoked tuna is a bit dry and, as cliche as it sounds, looks and tastes like chicken. It would benefit from a little dressing (read on…), and the cold-smoked fishes (I’ve tried tuna and sable) retain more oil. PWIII’s tasting notes (based on his fierce meowing and tail wagging): “worth risking life and limb to jump on the counter for … definitely better than the tuna juice ima/maman (PWIII speaks Hebrew and French) sometimes gives me … infinitely better than my regular dry food.”

Salade Composée Niçoise-esque

Still reveling in yesterday’s local bounty, I made a salade composée inspired by a salade niçoise. Using 2 handfuls of pea shoots/tendrils to stand in for the haricots verts, 8-10 red and yellow cherry tomatoes quartered, 2 hard-boiled eggs, chopped, and the hot-smoked wild tuna (2-3 oz), I placed all the ingredients as aftfuly as possible.

art?

Lightly dress with a dijon vinaigrette (this makes double the amount necessary): shake in a jar 1.5 t moutard à l’ancienne (whole grain mustard – you can see the large mustard seeds), 1 T white wine vinegar, 2 T extra virgin olive oil, 2 pinches kosher salt, 1 pinch white pepper. Drizzle over the salad.

dressed

forkful

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