I made some pretty good salsa over the weekend to go with some simple burritos, and there was a fair amount left over. The tomatoes available now aren’t so good for eating by themselves, but spun in the food processor with lime juice, onion, garlic, and cilantro they do all right. Milo suggested- pretty impressively for someone not yet four- that we run the leftover salsa through the ice cream machine. He’s used to unusual things going in there, so today we did, and bought some seafood to go with it.
The seafood included shrimp, which I hardly buy any more, but I had a profound hankering for Vietnamese summer rolls. Normally I make these with tofu, but I’m not eating soy right now. With bean thread noodles and our own lettuces, mizuna, and mint, they delivered exactly the clean flavor I craved- balanced perfectly by a tangy peanut-lime sauce. I saved the shrimp shells to make a broth, and roasted some cauliflower. Once all brown and nutty, I puréed the cauliflower with the strained shrimp broth to make a thick soup. A little salt, and that was all; a trip through the tamis would have made this much more elegant, but I was trying to keep it simple.
And then a few scallops, seared in olive and sesame oil, served with the salsa sorbet and the deglazings of their pan (which I had also sautéed the shrimp in.) A good, easy three-course meal that combined light and rich, and kept the portions nice and small. Some wine would have been nice, but I’m not drinking either for a bit. That will change on Wednesday, when I bet there will be some special treats in store.