Ace Of Diamonds

I ordered a bunch of geometric cookie cutters for making the next batch of plates, and when they arrived they got me thinking about all sorts of other possibilities, on account of I’m a sucker for geometry and all. Our neighbor brought us over a trout, and I had broken my no-buying-vegetables-in-summer rule (which is fairly easily broken) at a nearby farmers’ market for some purple cauliflower because ours didn’t come up this year. And we had sweet potatoes in the pantry.

So I steamed the two vegetables, and puréed them with enough of the steaming water to get them silky. The trout got the customary treatment: wrapped in parchment with butter, garlic, and thyme, then put in the oven. Using the largest triangle cutter, I made a little pedestal for the fish, and used the luscious juices from the parchment as a sauce. I briefly considered thickening it and whisking in some capers, but there really wasn’t any point; everything was right in the sweet spot between delicate and substantial.

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Yours Truly



I'm a painter who happens to also spend a lot of time growing, making, and writing about food. I'm particularly interested in the intersection of frugal peasant cooking techniques and haute improvisation. And I have a really great personality.

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