Phyllo Day

Leave it to me to defrost 4 times the amount of phyllo dough I needed. I was told refreezing it would be "bad", so I decided to use it all!

The initial premise to defrost came from needing to use a tub of leftover boiled potatoes with mushrooms and dill, so I figured I would rice the potatoes, mix with the mushrooms, and fried onions. Add a bit of salt and pepper. Presto, perfect filling for my phyllo roll!

But...since that only filled half the dough, I made dessert cigars (narrow rolls) with chopped cashews, dry sour cherries, dry cranberries and rose petal jam.

I think I am phyllo-ed out!


Tarragon Corn and Lobster Salad

2 cooked husks of sweet corn
meat from 3 steamed lobsters
2 tsp fresh, chopped tarragon
3 tbsp real mayonnaise
1 tsp lemon juice

Cut the kernels off cobs and place in a bowl with roughly, hand shredded lobster meat. In a small bowl, mix mayo, lemon juice and tarragon (if you like, add a bit of sriracha hot sauce). Add the mayo mixture to the lobster/corn.

Dad vs. Daughter: Meal #1 - Cod and Eggplant

Today I am starting a new section for the blog. I've been waiting for this moment for almost a year, and now it's here! E. has had enough new foods to be able to share her dinner with us, or rather we can all enjoy the same meals. Now I have both husband and E. to think of, so my goal is to make the meals together, but differentiate some finishing ingredients to satisfy all the palettes.

E. has not yet tried eggplant, and I am not sure how I could have waited this long. It's one of my favorites. I picked up a great, firm one at the market with about 1.5 lbs of cod, which she's tried before. Certainly may not seem adventurous, but when you're 11 months, it's like fugo...almost.

Meal #1: Cod and Eggplant

  • 1.5 lbs of cod filet, skinless
  • 3 slivers of butter
  • salt
  • 1 peeled, cubed organic eggplant
  • 1tsp vegetable oil
  • 2tbsp water
  • 4 tbsp whole milk organic yogurt
Salt eggplant lightly (if bitter, let stand about 20 minutes and drain from released juice, otherwise proceed). Place the eggplant in a saute pan with the water. Mix with a wooden spoon until starting to sizzle, add the oil. Keep mixing until cooked through (about 6-7 minutes on medium-high heat). Set aside to cool a bit. Add yogurt and mix.

On a section of foil, place rinsed and dried cod. Salt lightly and place the butter slivers on top. Close off the foil on top and sides. Place on the grill ~300F for about 7 minutes (This can be done in the oven as well).

  • Serve cod atop of eggplant (make sure both are cooled to eating temp)


additional ingredients:

  • 1/4 tsp white miso paste
  • 2 tbsp roughly chopped cilantro
  • 1 clove of garlic
  • a little salt

Add minced garlic and cilantro to the eggplant dish (add salt to taste if necessary). Mix the white miso paste with the butter sauce the fish was baked in - serve as finishing sauce for the cod.

No pictures today, but promise for next time.


The Incredible, Edible, Egg...Yolk

E. isn't allowed whites yet, so I have been separating a lot of eggs lately.
Egg white free oladushki (Оладушки ) were on the menu this weekend.
1 Cup flour
1/2 cup whole milk, organic yogurt
1 egg yolk (yes, organic)
1/2 tsp Baking soda
pinch of salt
1 tsp Sugar
1 tbsp canola oil, for pan frying (this is more then usual, but because there is so little binder you don't want them to stick)
Whisk together. This should be the consistency of a cake batter. Heat pan with oil until hot, on medium heat, and fry in batches about 1 teaspoon fulls per oladushek (pancake).
Serve warm with a fruit puree, such as E's favorite, prunes.

Dennis Oysters

I have only recently become interested in oysters. I started unaffected by the craze, then slowly started to like them, a few months ago started to crave them, and only about 6 weeks ago decided to really learn about them. My favorite I would have to say are the Duxbury. The cold water there makes for a sweet morsel of an oyster and whatever marine life is in the bay gives it a clean, almost cucumber-like aftertaste (I am sure there is a term for this, so oyster connoisseurs please forgive me). My second favorite would be Wellfleet, however unlike the Duxbury, they have a shallower cup (thus less "meat").

With our recent trip to the Cape, I had the pleasure of frequenting Lamberts Seafood Market and found they only had one variety of oysters. Husband and I asked for two to be shucked on the spot, and agreed, these were better then Duxbury. I came back a few nights throughout the week for pick up a few dozen of the Dennis oysters. Clean, briny, but not overly salty, with a sweet, almost lobster-like aftertaste. I definite winner! Next time I'll remember to bring a shucking knife, instead of using a shrimp deveiner, so I retain all 10 fingers.