We had in our possession a gift certificate that was burning the proverbial hole in my pocket. Luckily, I noticed that my cookbook shelves had a few empty spots in need of filling, so fill them I did.
I have to admit that there are times that I have purchased a few new highly blogged recipe books that didn’t quite measure up to the hype. However, none of these book suffer from that particular malady; they have all lit that flame of inspiration I was missing for a while and I’m itching to get into the kitchen and give a few new recipes the old college try.
I started with a saffron chicken & herb salad from Ottolenghi’s new book Jerusalem, which did not disappoint.
I did, however, make a substitution…
Fresh, local-caught squid, right off of our very own coast.
A few weeks ago we found out about a local Seafood Exchange, similar to a CSA but supporting our local fisheries and folk. It has been incredible, and we’re going to do it again come November when our current share expires. The selections this particular day were :: squid, flounder, whiting, cod, and something else I can’t remember. I think it’s obvious what I chose.
One of the more interesting techniques in this particular recipe was taking an orange, removing the top and bottom, simmering the slices in honey, vinegar, saffron, and water for an hour, then pulsing it in the processor to make a paste. Although an hour seemed a bit long, by the time I shaved the fennel, washed, picked, and tore the herbs, as well as prepared and cooked the squid, it was done and ready to be thrown in the food processor.
The husband does not really care for squid, which is too bad because it only took seconds to cook, but he did finish his entire bowl.
As did I.
And although I was sad that he mostly doesn’t really love squid, I was more than happy to demolish the leftovers the next day.
Wonder how it tastes with chicken…