What's Cooking (Take Four)

I consider chimichurri sauce to be a pesto variant.

I know there is a whole world of 'variant pesti' out there, using cilantro, mint, rosemary, etc.

A lot of Indian chutneys probably qualify as 'variant pesti'.

-Paul W.

I had to post to say again how much I am liking microwave poaching an egg in a coffee mug with 1/2 cup of water. The mug should be tapered more narrowly at the bottom. I have not mastered getting my yolk how I like it yet. The white is perfect, and I am cooking for 56 seconds. The yolk is almost to the runny part. My eggs are large, so I will reduce the cook time by a minute next time. Todays egg is on a thin slice of sourdough jalapeño cheddar, toasted, and with two slices of Fontina cheese. An egg is placed on top and sprinkled with dill, salt, and white pepper.

[Jenise]

I've made various 'other' pestos of which my favorites were arugula and mustard greens. But these days a jar of Costco pesto is my go-to for quick improvisations. I absolutely loved the pesto cream sauce and mushrooms with the chicken thighs and so did my dinner guest. I served it on spaetzle with broccolini on the side. The starter was a salad of spicy local greens with sliced underripe plums and a chunky shallot vinaigrette.

Then yesterday a friend and I waddled down the coast onto Fidalgo and Whidbey Islands for the annual Penn Cove Mussel Fest. In advance we bought tickets for the chowder tasting, which had us zooming all over this tiny, quaint town (lots of Victorian architecture) to taste nine different entrants in a mussel chowder contest and vote for a winner. Five were very good and two were outstanding though one was the clear winner. In the process we discovered a heavenly bakery, a Dutch store selling licorice (for my friend) and Speculoos cookies (for me), and a wine bar. Fun day!

The white is perfect, and I am cooking for 56 seconds. The yolk is almost to the runny part. My eggs are large, so I will reduce the cook time by a minute next time. .

OK, trying to understand this. That would make cooking time negative 4 seconds?
My parents used to love poaching their eggs in microwave, don't think I've ever tried.

The white is perfect, and I am cooking for 56 seconds. The yolk is almost to the runny part. My eggs are large, so I will reduce the cook time by a minute next time. .

OK, trying to understand this. That would make cooking time negative 4 seconds?
My parents used to love poaching their eggs in microwave, don't think I've ever tried.

Microwaves are quite the time savers.

Kept it simple and beautiful tonight: pan-seared arctic char and maitake. Both seasoned with fresh thyme and paprika (smoked for the fish, sweet for the 'shroom). The crispy fish skin is an extra treat.

[Jenise]

I love arctic char and have bought it in Canada, but never see it on this side of the border. I'm at least familiar enough to know that the skin is like a little wet suit. I'm surprised it fries up crisp (I'm not a skin eater so have never tried).

No dinner plan yet. Had a tooth extracted this morning and I'm pretty uncomfortable. Will probably make soup, or tomatoes and beans.

I'm at least familiar enough to know that the skin is like a little wet suit. I'm surprised it fries up crisp (I'm not a skin eater so have never tried).

It's a little more delicate than salmon skin but it also has a layer of fat just below the surface to protect it from the heat. Just a sprinkle of salt and you've basically got fish bacon.

I like char a lot. Not so meaty as salmon but a little less oily so a little firmer, and a delectable, slightly delicate flavor. I think of char as a real fin fish, a flat fillet, whereas salmon is usually cut in a chunky style so more like a steak.

Had a tooth extracted this morning and I'm pretty uncomfortable.

Ouch. Is that still from the fall you took a little while ago?

Jeff, char sounds good (I'm a skin eater).
Jenise, hope you feel better soon.
Last night pork chops, rice with furikake, sesame spinach, crunchy salad (endive, chicory, radicchio). The pork chops were an easy Eric Kim recipe where thin chops are marinated in jalapeno/cilantro stem/garlic vinaigrette, grilled, then garnished with jalapeno/onion relish. Easy and tasty. But my favorite part of meal was the salad dressing- silken tofu blended with miso, sesame paste, honey, and rice vinegar. Probably too creamy looking for Jenise, but great with the sturdy greens (well greens and reds).

Dale, do you watch Eric Kim videos?

More a reader than watcher, but I have seen a few.
Independent of food content I have enjoyed his writing.

[Jenise]

a little less oily so a little firmer, and a delectable, slightly delicate flavor

That's how I'd describe it too. Wish we saw it here, I'd buy it often.