Monday, December 17, 2007

Fish and veggies

tilapia, green beans, brussels
Originally uploaded by Ricestein
Nerd alert: We finally set up our Flickr account to speak to our Blogger account, so we can post photos directly to our food blog. We've missed writing posts about the food we eat, so maybe this will make everything just a little bit easier.

Now, on to the food.

Winter vegetables are in abundance out here in Tucson, and in the past year we've become particularly enthralled with brussels. Most of the time we just roast them in the oven with only a little olive oil, cracked pepper, and salt. As much as we like bacon, the simplicity of this preparation really highlights the brussels' natural taste. It's part of a pretty major shift towards a whole foods aesthetic that we're embarking on. Basically, we're trying to bring out the individual flavors with as little meddling as possible, then build whole menus featuring items that build upon each other. Sounds much fussier than it actually is.

For example, this night we had the roasted brussels, some blanched green beans, and tilapia cooked in the skillet. All pretty basic preparations, but the brussels melded really well with the tilapia, and the green beans helped keep us honest.

Right now, we're using a combination of cookbooks to guide us through our simplifying, mostly the ever-present Bittman's How to Cook Everything and our newly acquired The Art of Simple Food by Alice Waters, which by some quirk is aimed exactly at us.



Post a Comment

<< Home