oopsfish

hello! i'm still getting my bearings after a quick vacation this past weekend - me and a few friends booked a b&b in nashville, tennessee; i'd been looking forward to it for weeks, and i packed my suitcase carefully the night before - i'm a notorious over-packer, and wanted to travel light this time - and was headed out the door for work when i realized that i didn't have my passport. (i've lived in new york for nearly four years, and chicago for five years before that, so when i lost my driver's license a couple years ago i got real lazy and just didn't replace it.) sam had taken off for a fishing trip a morning earlier, and my passport had gone right along with him and was now residing in his jacket pocket somewhere on a river in connecticut. so. vacation was off to a rough start.

as it turns out, getting on an airplane without a photo ID is not as difficult as you may think. i brought along every piece of paper i could find with my name on it - birth certificate, marriage certificate, social security card, mail - even my wedding invitation! - and got a little extra TSA action, but got to nashville and back without a hitch. it was a perfect vacation - a few days with some of my very best friends, eating, drinking, dancing and vintage shopping our way through the city. we found a shop called savant vintage that was absolutely miraculous - jam packed with some of the most incredible vintage pieces i've ever seen, including these trousers.




blouse - vintage, from brooklyn flea
earrings - handmade by the owner of savant vintage
pants - vintage, savant vintage
shoes - madewell

so, while i was galavanting about tennessee, my sam was camping out with a bunch of his friends, and he brought home a bag full of trout of different varieties. i decided to pair one - simply prepared - with a dish inspired by one i had at city house in nashville.

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swiss chard, raisin and almond salad

1 bunch of swiss chard
2 thin carrots, cleaned and chopped
1/4 cup golden raisins
1/4 cup toasted almonds
1/2 small red onion, cut into thin slices
a splash of olive oil, honey, and white wine vinegar
kosher salt

turn the oven to 350 and place the carrots in a foil-lined sheet pan with a splash of olive oil and drizzling of honey. roast until soft, about 20 minutes.

from here it's easy - sauté the chard in the smallest bit of olive oil until dark green and limp; take off the heat and add a tiny bit of white wine vinegar, then stir in the raisins, almonds, and carrots. season with salt to taste.








the fish should be even easier - but i've been trying this new health-ish kick lately, and i didn't put enough olive oil in the pan, and i kind of mangled the poor thing. trout has such good flavor on its own that i like to prepare it simply, with a little lemon, salt and pepper; just be sure you put enough butter or oil in the pan that you don't ugly it up like i did.






ugly or not, it was utterly delicious and a nice pairing of mild and earthy and sweet.

hope everyone had a lovely weekend, and i promise more soon -

xo audrey

chowdah

hello! it is pretty hard to believe, but it seems that winter is pretty much petering out - it was a pretty quiet and sneaky winter to begin with, and now it's slipping out without ever really making itself known. i barely got to break out any tights at all, all winter long!

regardless, end of winter means that striped bass season is about to start - which means i have a lot of freezer space to clear out. sam's been making fishing trips nearly every week, so i have vacuum sealed bag upon bag of various kinds of fish taking up precious room (room that i would really like to have for, say, ice cream.) so i decided to make a big batch of fish chowder last night to clear it out a bit.



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striped bass chowder


serves, like, 10 or something. this is a lot of chowder.

2 leeks, sliced thin and rinsed well
1 yellow onion, diced
2 T butter
5 small potatoes, peeled and cubed
1 bunch of carrots, scrubbed well and chopped
4 celery stalks, cubed
several sprigs of parsley, some reserved for dressing
lots of black pepper & salt
crushed red pepper
thyme
1 fillet of striped bass - mine was probably a pound and a half or so, cut into bite sized cubes
a couple cups of corn (i used frozen organic sweet corn.)
3 cups of chicken broth
about a half gallon of whole milk
splash of cream

start your leeks and onion sauteing in a big soup pot in the butter on low heat; once they're soft and transparent, add the chicken broth and turn the heat to medium.





add your potatoes and carrots, your celery, most of the parsley, thyme, and peppers; turn the heat to low and add about half the milk, and let it simmer for a good long while, until the carrots and potatoes are soft and the broth has thickened a bit.







add the corn and the fish, and the rest of the milk, and cook until the fish is cooked through. add the cream and season with salt and pepper to your liking; garnish each bowl with fresh parsley. serve with a nice crusty bread, warmed in the oven. i'd advise you make this one quick, while it's there's some semblance of a chill in the air; this will freeze well, too.






have a wonderful week, loves!

xo audrey

ant audrey

greetings from a dining room table in icy cold brooklyn! it's finally feeling like winter here - the temperature has literally dropped 30 degrees in the past few days, and it's almost a relief to bundle up in a winter coat and gloves (although this haircut is leaving much to be desired warmth-wise.) i've had a pretty serious lack of outfit posts lately (and posts in general, but i digress) - it's not on accident; my hair hasn't been cut or colored since i first chopped it and blonded it back. . . whenever that was. i'm trying to grow it out, and will probably dye it back to brown at some point, but for now i'm settling for punk-rock-muppet, or whatever the look i'm cultivating is. it certainly doesn't help that i've take to dressing like your crazy, eternally single aunt. case in point, my christmas garb:



sweater: cloak & dagger
dress (as skirt): charlotte taylor via anthropologie
shoes: ebay'd ferragamos
necklace: thrifted

wrinkles and all.

anyway, for our christmas sam and i headed up to connecticut to spend it with his family. thanksgiving in california with my folks, christmas in connecticut with his; it's a tradition i've come to love, since time at home with my family is invaluable to me, of course, especially now that it means seeing my little nephew pete. my mom makes all the foods i love for thanksgiving - green bean casserole just the way i like it - and then for the christmas holiday sam's mom handmakes more pierogies than you can count, the wine flows generously, and there's a big screen tv in a den (i always wanted to have a house with a den when i grew up) to escape into. the bakery was pretty hectic leading up to christmas, but i threw together a dish i'd prepared a couple weeks earlier in brooklyn that sam went crazy over.

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bass en croute


upon a little internet searching to refresh my memory (i couldn't remember quite what veggies i used the first time) i came across this recipe, which is pretty similar. so i guess i can't claim complete ownership over this one, but i will say it's pretty easy to make and quite the crowd pleaser. particularly if you have a fridge full of fresh fish, as i do.

1 sizeable fish fillet (i used striped bass, which apparently has been on a KILLER run this fall. in case you were wondering.) i'd say about 4-5 inches wide by ten inches-ish long.
2 sheets puff pastry dough
1 egg, beaten
1 bulb fennel
1 lemon
1/2 cup greek olives
1 cup cherry tomatoes
2 cloves garlic
about 1/4 cup chicken stock
a couple tablespoons cream
salt & pepper


preheat the oven to 375; make sure your puff pastry sheets are defrosted and ready for use. prep the fish by slicing it, long ways, in half - so that you have two fillets that look the same size as the original from above, but are half the thickness. slice 1/2 the tomatoes, the greek olives, and the fennel; saute until soft, squeeze with 1/2 the lemon juice. prepare the puff pastry sheet by placing it on a baking pan on top of some parchment paper. brush the dough with the beaten egg (there should still be plenty left to brush the outside of the pastry when finished) then place one of the fillets in the center. top it with the sauteed veggies, then place the other half the fish on top; place two slices of lemon on top, squeeze the rest of the juice over it, salt and pepper, then carefully place the second sheet on top of the fish. trim the pastry so it's about 1 inch from the fish, then fold it over itself and seal it with a fork. brush the pastry with the remaining egg, then put it in the oven. it'll take 25-35 minutes to bake; keep an eye on it, and take it out to rest for a few minutes once it's puffed and golden brown.

for the sauce - while the pastry is cooking, take the remaining 1/2 cup of tomatoes, sliced in half, and the cloves of garlic; chop them, toss the two with olive oil, then wrap them in aluminum foil and roast until the skins of the tomatoes have popped and started to brown (10-15 minutes.) remove the foil and place the ingredients in a small pan; saute on low, adding chicken stock as needed, then right before you get ready to serve, add the cream, salt, and pepper. strain the sauce to remove the tomato skins and seeds, and drizzle around the pastry. ta-da!





you can see how out of practice i am - i totally forgot to take pictures the whole time and just cooked like a normal person. i'll get back on track, i swear.

i sincerely wish you all a wonderful new year, and hope you had a wonderful christmahannukwanzukah. or solstice. i have a pretty fantastic new years dress picked out, so i think i'll be back sooner than later.

xo audrey

one fish, two fish

blackfish, bluefish. sam took monday to head down to new jersey to do some fishing, and came home that night with a big, gorgeous blackfish, which he deftly filleted and packaged up, telling me to do with it what i would. i've been pretty overwhelmed lately - coming up with menu ideas, testing recipes, trying to wrap up my work here while searching for a replacement - but i spent a significant amount of tuesday dreaming up ideas for what to do with that beautiful piece of meat when i got home. and i mean the fish, not sam. (ha-cha!) i found a recipe that sounded complicated enough to take a few hours and use most of our pots and pans, and knew it was the one.

so i took this recipe and tweaked it to what ingredients i had handy - cherry tomatoes, some baby chanterelles and lots of thyme. my variation is below.



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sauteéd blackfish with corn & roasted red pepper pudding


2 blackfish fillets (preferably with skin still on, but sam had removed the skin and they still held together pretty well.)
1/2 lemon wedge
1 T olive oil
salt & pepper

1/2 roasted red pepper (cut in half, splash with olive oil, wrap in aluminum foil and blast at 450 until the skin starts to blacken. let cool entirely then remove seeds, stem and peel off the skin [this should be easy if it's fully roasted.])
1 1/2 cups corn kernels (recipe calls for fresh; i cheated and used some good frozen corn. still delicious.)
1 cup heavy cream
4 eggs + one egg yolk
salt & cayenne to your liking

1 1/2 cups chicken broth (vegetable broth will do to if you're pescetarian.)
4 thyme stalks
1/2 cup corn kernels
1 T butter
salt & pepper
1/2 cup cherry tomatoes, sliced in half

a few sauteed mushrooms, for garnish


preheat your oven to 275. spray six ramekins with cooking spray (for real. i tried brushing mine with butter instead and the buggers did not want to budge out of their molds.) start cream, red pepper, and corn in a small pot; bring to a boil, then simmer for 5 minutes. pour into a blender and puree until totally smooth, then add the eggs, one at a time, while the blender is still going. add cayenne & salt. pour this mixture into the ramekins, and then set them all into an oven safe dish big enough to fit them. pour hot water in, halfway to the top of the ramekins, and bake for at least 20 minutes. mine took closer to 40 to fully set. once they don't jiggle anymore, set them to the side.

while they're cooking, start another small pot with the chicken stock, thyme, and corn. let it simmer at a low temp.

now start the olive oil in your pan. if the skin is still on the fish, score it and squeeze lemon juice in; otherwise just squeeze lemon juice over the fish, salt and pepper it, and toss it on the pan once it's good and hot. cook the fish on medium heat for about 4 minutes on each side, until it has a nice sear and is cooked all the way through. set on a paper towel to rest.

at this point, strain the chicken stock so that only the liquid remains; add the butter, and whisk until it's nice and foamy. invert the corn pudding into a bowl, pour the foamy sauce around and add the tomatoes; top with the blackfish, mushrooms, and some thyme. voila! it's a lot of work, yes, but really nothing too complicated, and the result is a beautiful, delicious, restaurant quality meal. and the savory pudding was such a great base for the fish - i'll definitely be trying some variations on it for other dishes.








xo audrey

smitten kitchen

most of the time i cook, i do it without a recipe. this is less because i am some kind of expert and more because i have this weird chip on my shoulder where i feel like i can't really take credit for a good meal unless i made it up. despite this oddity, i spend an inordinate amount of time browsing food blogs and the new york times' dining & style pages; i've been mentally collecting recipes i wanted to try, and this weekend i decided to give them a go. i found out rather last-minute that i'd be making dinner for sam's family up in connecticut, so i fell back on a couple old reliable recipes, and tried two i've been saving for just such an occasion.

smitten kitchen, if you haven't heard of it, is one of my favorite food blogs to peek at. actually, it's one of my favorites even if you HAVE heard of it. the photos are gorgeous but feel like real life, not staged food photography, and she makes everything in her small brooklyn kitchen, which leaves me well assured i'll be able to do the same. and every recipe i've tried has been straight forward & delicious.






recipe here. mine even came out looking almost IDENTICAL to hers, until i smothered it with bacon.

i also roasted a couple of chickens - this has become a sort of 'old reliable' for me, as sam likes them so much that i've gotten pretty good at making crispy skin without drying out the meat. i stuffed 'em with a bunch of corn we picked up from the farm stand; that, and the extra meat, came in really handy the next day, too, when i made a chicken pot pie (recipe tomorrow!)



sam's sister had a ton of tomatoes that she'd offered up for use in the meal, so i pulled out this beaut i'd been eyeballing for some time now: the new york times' tomato tart tatin. my theory: finish anything with a sheet of puff pastry and it will be delicious. (again, a theory i put into action with my pot pie on sunday.)





sam, ever my fishing-lovin' man, had caught some perch and a trout the day before, so i whipped up our honeymoon soup and used the trout in place of the salmon - DIVINE. a lovely amuse bouche.




and lastly, my in-laws have a beautiful yard (it's where sam and i got married) with a couple of pear trees absolutely jammed full of pears, so i peeled a few and poached them in a sweet white wine with a bit of honey until soft. tip: i really meant to cut them in half and core them before i started poaching, but in my rush to get everything done i totally spaced it and they were impossible to cleanly cut - sam's mom did me a huge solid and chopped them up for me, but they'd be a lot easier to handle - and a lot prettier - if you cut & core them first. i served them atop vanilla ice cream with a quick caramel sauce & toasted almonds i whipped up. (i had to serve 'em quick before the hot caramel and almonds melted the ice cream, so no finished product photos.) this is a great way to use pears if they aren't ripe yet.




and that's the meal! it was a lot of food, and several dishes, but really only took a couple of hours - i find that if you mix a couple of dishes that take some time on the front end, then bake for a long time (for example, the potato roast or the chickens,) and mix those in with a couple of dishes that have some prep involved and need your attention for the whole process, but don't take much time to bake (the tart tatin and the soup,) it's really quite manageable to make a four course meal all on your own. a dishwasher helps.

thanks as always for reading, and i'm sorry i've been kind of slack on answering comments and getting back to folks lately - i'm getting back on the horse this week, i've just been a little busier than usual lately.

xo audrey

bbq

hi guys! sorry for the lack of post the last couple of days - i know there is a nasty heat wave everywhere, and that's no excuse, but after running incredibly late yesterday and forgetting my camera and then panicking because i can't figure out how to wear something that is both office appropriate and won't have me sweating my ass off for the 9 hours i'm in my ac-less office. . . well, let's just say nothing's been worth posting.



but i had a really fun weekend! sunday i spend much of the day at my friend ashlee's place, where we barbecued ribs and chicken (they'd even picked up cherry-soaked wood chips to smoke the ribs and chicken with, sooooo good,) grilled a fish sam caught a couple of days ago, and noshed some cantaloupe and coconut lime ice creams that ashlee churned out (literally! ha!) the days before. it was a lovely, lazy, beer-swigging time.










how was your weekend? any good food? how are you handling this heat?

SO sorry to those who have commented in the last couple of days and not yet received a response - NOT YET! because you will! i have just been a bit busy.

xo audrey