This meal happened a little while ago (the sage flowers should date it pretty accurately for those of you in these parts). But no matter; it’s still highly seasonally appropriate.
I had a request for fish and chips, which I make occasionally, and since the day was dreary and cold fried food seemed a fitting repast. I don’t do this sort of thing often, since frying is a pain in my ass and makes a big mess (in addition to being unhealthy). On the plus side, it tastes good and best of all it allows me to pour oil all over my table when I take pictures of the finished dinner. You know, for ambiance.
On assignment, I have been privileged to spend some time with Zak Pelaccio, his wife Jori Emde, and their crew as they prepare to open Fish & Game, their new restaurant, in Hudson. As part of my diligent, thorough, and extremely professional research, just like a real journalist would I went ahead and obtained a copy of his recent cookbook from the publisher, because getting occasional review copies of cookbooks from publishers is one of the few perks in the fast-paced, glamorous world of food writing; they’re the in-flight reading as I flit and glide through the rarified atmosphere of culinary relevance like Dumbo one of those dinosaur things the Nazgûl rode a wounded TARDIS.
I like his book a lot; it’s personable, usable, and does a good job of communicating his unique and prodigious gifts for turning good ingredients into the kind of great food that makes a person want to have a lot of sex. If you read this blog, especially more than once, you should buy it.
So that paella? Was but foreplay for this, my original idea. I’ve been basing dinner on strategically deployed leftovers for so long now, I’ve started to think backwards. See, I took a small square camembert from a recent batch and cold-smoked it back when we did the photo shoot for the DIY article. I figured that if I was going to fire up the actual cold smoker, then it would behoove me to use it to good and photogenic effect. So I popped the camembert in there to bask in the fragrant smoke of cherry chips and some grape vines I had pruned.
So dinner yesterday was not soup, actually. It was steak. The roads improved a bit,…