Last night I made dinner for my dad and a few of his friends. On the menu (almost all of which came from our beloved CSA):
Baba ghanoush with apples
Pickled pepper and spinach pizza
Slow-roasted Copper River salmon with creamy tomatillo and corn salsa
Green salad with roasted beets and almonds
Otto olive oil and sweet corn gelato with sweet and savory roasted peaches and apples
Raw gouda and bucheron
For those playing along at home:
Baba ghanoush: I got the idea to serve it with apples from Ali’s (amazing) Egyptian hocus pocus. As for the baba ghanoush, this recipe wasn’t bad, but next time I’m trying this one.
Slow-roasted salmon: with a pair of needlenose pliers, meticulously remove every single pin bone and then, with the dull edge of a knife, every last scale. (You are NOT the chef who is getting sent home because Padma found a scale! Nope no sir.) Dry the fillet thoroughly with paper towels and lay it down on a bed of olive oil, thyme sprigs, and sage leaves (bow chicka wow wow), skin side down. Salt and pepper it and let it dry in the fridge for a bit (something I learned from M.). Bake it at 290F for 15-20 minutes or until you can just barely flake it with a fork.
Creamy tomatillo and corn salsa: roast about 8 tomatillos, the kernels of 1 head of corn, and 1 yellow pepper (sliced in half, seeded, cut side down) at 350F until they get completely soft and gooey and sweet (20-30 minutes). Smush ‘em together, add minced spicy pickled peppers for heat (or hot sauce, or ground cayenne, or roast hot peppers with the other vegetables), add salt and pepper and a handful of chopped cilantro, and combine with Greek yogurt (ratio should be about 2:1 salsa:yogurt). Muy, muy rico.
Sweet and savory roasted peaches and apples: slice the fruits in half and drizzle with olive oil, sprinkle with brown sugar and Maldon sea salt and black pepper, and add a dash of finely chopped thyme and 1 sage leaf per fruit-half. Roast at 375F for 10-15 minutes, until beginning to caramelize. Serve room temp.