Dinner 02-12-2012

Monkfish was being sold at the grocery story.  That meant opportunity to try this (as it turns out) slightly sweet, mild, and meaty fish.   Not knowing about it, I turned to Thomas Keller for guidance.

The French Laundry Cookbook has a dish pairing the fish with a braised beef cut (oxtails).  Wow...fish and a rich braise.  This must be some fish, I thought.  Sure enough, it really holds its ground and pairs well with the sauce.  A lot of earthy flavors in this dish, with the salsify (another new ingredient for me), and porcini mushrooms.  All in all, pretty easy to do, and worth the effort since I had a lot of sauce left over and enough fish for a second meal.

I also have been trying to play with sugar decor.  I haven't gotten the results that I wanted (not pictured), but I did something simple, which you can see above.  This is simply a caramel drizzled onto a silpat in a pattern and then folded over on itself.

I whipped up a simple chocolate cookie wafer and had some pistachio gelato in the freezer, which I framed with the caramel decoration.  Fun stuff.

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