01 Jul Thu 2010
Cooking in the Mission
Kevin and I did our own Iron Chef. The CSA box had Russian kale, spring onions, fresh garlic, cantalope, French breakfast radishes, lettuce, avocados, and peaches. Kevin had some leftover fava beans in the fridge too, and they weren't getting any younger! I'd also gotten a delicious sourdough from Full Circle bakery in Penngrove.
First we made a spread for the bread: fava beans, garlic, avocado and olive oil, all pureed in the food processor. It was bright green, zippy, and bright.
Next, we marinaded Black Cod in soy sauce and ginger. Sliced up some radishes for the fish too. Kevin started some rice in the rice cooker, which he mixed up with some fresh cilantro. (Try this-- very yummy.)
The kale: simple--sauteed with garlic, ginger and a little water. Oh-- we also sauteed leeks in a little butter and olive oil to make a bed for the black cod.
Folks, this was good. Really good. And if you drink a little wine while you're cooking, and you have great company--you have an evening to remember.