Well, I’m eating a lot more now but it’s still not very exciting. At least it’s healthy. Our usual dinner is a sald with lettuce, carrots, radishes, cuke, hard boiled egg and a rotating selection of protein (chicken, salmon, flank steak). Super exciting, I know.
We did, however, try a new to us recipe last week. And it was awesome. It was from the latest issue of Food & Wine, which is currently my only magazine subscription. I think it has the best recipes. We made Potato and Wild Salmon Cakes with Ginger and Scallions. The first time we had them, we served them will the accompanying dill sauce, which I recommend. I do not have a photo of that experience because I inhaled them in like 5 seconds. We froze the leftovers and Brent enjoyed them for lunch this past weekend. We were out of the dill sauce by that point.
So he just served them with a sprinkle of kosher salt. I loved these cakes. They were fantastic, and way more flavorful than any previous salmon cakes I’ve made. The ginger was the real stand out. Those froze decently well, if you happen to make more than you need.
In other non-food related news, I’m already 17 weeks pregnant. When did that happen? We find out the sex next week and I’m super excited. We also bought some nursery furniture this weekend and I am just getting so freaking excited! I can’t wait for August!
Most of the time, I just cook whatever I want, and Brent goes along with it, because Brent is a pretty go with the flow kind of guy. However, one of the reasons I truly love cooking is that it makes people feel appreciated, or cared about when you make them a meal. Because Brent had a pretty stressful week, I decided yesterday I wanted to do something nice for him, and I made plans to make him his absolute favorite dinner tonight.
Now, it’s pretty obvious we don’t really eat much meat, other than fish in our house, but we used to eat more of it, and I made this Barefoot Contessa recipe for the first time about 2 years ago. It was an immediate hit with Brent — a dish that made him literally smack his lips and lick his fingers. So, although it’s not something I’d normally choose to eat, it made me happy to make it for him (the last time was like a year and a half ago). He was very appreciative.
The amount of garlic obviously sounds obscene, but it’s not. The garlic softens and becomes sweet and buttery. It’s actually perfect for spreading on toast. Tonight’s dinner also including herb roasted fingerling potatoes, which I really filled up on, and was rounded out with some crusty Artisan Bread for sopping up the sauce. Because he loves it so much, and I rarely make it, I made a lot, so he would have leftovers for the rest of the weekend.
Brent took the afternoon off of work, so we’ve been bumming around watching basketball, although I was truly depressed by the Illini’s loss last night. (Brent was not surprised by their loss). I hope everyone has a lovely Friday night!