Sunday, May 18, 2014


Eastside Road, May 18, 2014—

THIS IS HOW  Cook does her salmon these days, thanks, as I've mentioned before, to Nancy Hachisu's book Japanese Farm Food. She puts a bit of butter on the fish, then some herb — chopped green garlic, in this case — salts it judiciously, and bathes it with vodka.  Il faut arroser, as Duchamp used to say. Then she wraps it in foil, sets it on a broiler pan, and steams it under the broiler for a few minutes. 

With the salmon tonight, favas and garden peas, and some potatoes steamed with a little butter, salt, and chopped parsley. Pommes à la vapeur, yes? A delicious meal, finished with the green salad and then some strawberries with peaches. 

Chablis, Jacques Bourguignon, 2012: light.

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