February
I’ve been trying to find out what the point of February is and turns out it is just there to get to March. The other point, however, is citrus. A lot of it.
Last month was bulking preserved lemons and this month was eating oranges in every which way possible. The best way has been on a salad of herbs with drops of fish sauce and flaky salt.
It has also been a very cruciferous month (?). Hastily blanched broccoli with frozen peas (easily the greatest food) season with lemon, salt and dressed in warm cumin-y toasted walnuts. A perfect lunch.
The Childhood of a Leader is one of the most intimidating and exhausting movies I have ever seen. If you think you knew what this movie was about without watching the trailer, it might be the greatest cinematic experience you have ever had.
It is timely, informative, psychological - depressing. Just how I like my movies. Robert Pattinson gets his dues and so does Liam Cunningham. Lord Davos shows up (GOT reference, ifykyk).
Every month I look forward to
newsletter - a read that will lighten my day without failure. Truly one of the funniest people I have ever witnessed and knowing that someone this is equally good at writing is is awe inspiring. A periodic but regular read is something that can change your life, and there isn’t one better than this.
The thing to always keep in mind when it comes to buying fish, or really any kind of meat, is knowing where it comes from. All meat raised on a farm is not always good and all wild caught or killed meat is good. Knowing the people who raise, catch, slaughter and butcher the meat for your consumption can and will change the product you consume. And before you go on saying that that will cost you more, you're right. That is just the price you have to pay to eat good food.
I guess this is my spin on a aioli garni - a large bounty served with aioli it’s kind of perfects in every season but especially in the winter when you need a reprieve from all of the brown food.
Herby whitefish salad
serves 4
Ingredients
12 oz-1 lb. of whitefish (or any kind of fish)
½ bulb of fennel
½ red onion
2-3 celery stalks
Soft herbs (parsley, dill, fennel fronds, tarragon)
Lemon and olive oil to taste
For the aioli
1 egg yolk
1 cup of oil - ½ cup of olive oil and ½ cup neutral oil
1 tbsp mustard - brown, Dijon or yellow
Instructions
Cook your fish in any way you prefer. This can be poached, pan seared or steamed.
Slice all the vegetables very thinly (using a mandolin or knife) and place all the vegetables in a large bowl and cover in ice water.
To make the aioli - in a bowl, place the egg yolk and mustard. Slowly drip in the oil while simultaneously whisking the oil in (this needs to be done extremely slowly, otherwise you will break the emulsion). When half of the oil is incorporated, add in a small squeeze of lemon or a few drops of vinegar, to loosen the aioli. Season with a pinch of salt and pepper and add the other half of the oil at the same pace as the first half.
Once aioli is made, drain the water from the vegetables and combine in a big bowl with the herbs (any of herbs works here).
Adjust the whole salad with acid (lemon juice or vinegar) and salt and pepper.
