Kate and I are all about traditions, particularly when it comes to holidays. Last weekend my lab had a pumpkin carving party. In the Halloween mood we had all kinds of sweets including chocolate fondue, donuts from Washtenaw Dairy (a subject for its own post), pumpkin dip for cookies, an ice cream dessert and spiced cider. Kate and I carved our somewhat traditional pumpkin, similar to last year, and the year before that too. They are always a little different, but there is definitely a consistent style. We also enjoyed a new tradition from Maryland where its common to season pumpkin seeds with a hefty amount of Old Bay before toasting, they were tasty and served as a greatsnack at work all week. Unfortunately, our indoor pumpkin got the boot tonight, slightly before his hour due to an intimate relationship with a few too many fruit flies. In the picture, our is the second in on the left.
We have also started a new tradition just recently. In an effort to push our culinary expertise and diversify our protein sources (beyond chicken, pork, turkey and tofu) we have started to have seafood on Sundays. The day really isn't that important except thatwe have time to go pick up some fresh fish and take a little extra time in planning and executing our dinner. Last week we kicked off with oven baked salmon glazed with
soy sauce and brown sugar, which was a pretty great way to get going. This week we went a little further and planned for a dish with sea bass, however we had to flex when there was none to be found. Instead we substituted some halibut and roasted it in the oven on a bed of new potatoes, fennel and onion with a little black pepper and lemon zest. And wow was it amazing!!!
This was also the first time either of us had cooked with fennel, and I think for me the fist time I have eaten the vegetable. Naturally, I had to do a little research. Using a culinary reference Hans gave me last year I discovered that fennel is actually most closely related to celery and carrots. Although it shares a similar flavor to anise, attributable to the same chemical compound, these two plants are not closely related. Anyway, botany aside, we found it to be a mild and flavorful accompaniment to the fish and I think its safe to say it will find its way back in to our kitchen again.
I hope you are enjoying your fall traditions too, Happy Halloween!
Kate and I are all about traditions, particularly when it comes to holidays. Last weekend my lab had a pumpkin carving party. In the Halloween mood we had all kinds of sweets including chocolate fondue, donuts from Washtenaw Dairy (a subject for its own post), pumpkin dip for cookies, an ice cream dessert and spiced cider. Kate and I carved our somewhat traditional pumpkin, similar to last year, and the year before that too. They are always a little different, but there is definitely a consistent style. We also enjoyed a new tradition from Maryland where its common to season pumpkin seeds with a hefty amount of Old Bay before toasting, they were tasty and served as a greatsnack at work all week. Unfortunately, our indoor pumpkin got the boot tonight, slightly before his hour due to an intimate relationship with a few too many fruit flies. In the picture, our is the second in on the left.
