Friday, March 04, 2005
Lunch for an old friend
I've known Bob since I was a freshman in college, and I think this might be the first time I've ever cooked just for him. Had him over for lunch. I was going to make a lentil salad, but I cooked the lentils too long the night before so they were just a touch mushy. So I made a curried lentil soup instead for the first course. Used garam masala as well as Madras curry powder with sauteed onions and brunoise carrots. Yummy. Entree was halibut roasted on a bed of sliced asparagus stems. I marinated the halibut filets overnight in a lemon-flavored avocado oil with kosher salt, and they were just great. It only takes 15 minutes in a 450 degree oven, so you can cook the fish while you eat the first course. I just put the asparagus under the halibut so it doesn't stick. Works with fennel, too, and salmon. Also had some Persian cucumbers chopped and marinated in rice wine vinegar and sugar, with fresh tomato concasse. On yellow plates, it looked very nice. If it wasn't lunch, I would have served a nice Columbia gewurtztraminer with the soup and the fish, but Bob had to go back to work. It was a nice interlude with an old friend.