my boyfriend cooks for me: variations on summer fish and chips

Tuesday, July 27, 2010

variations on summer fish and chips

One thing we are pretty proud of is the fact that we rarely repeat a dish. We may do variations on a theme, but never the exact same thing. A recent summer theme for us has been fish with a cold vegetable salad, and potatoes prepared in a way that is meant to satisfy, generally either fries or chips. Fish and chips is obviously a classic, and this is our way of lightening it up for summer.

Tonight's fish was whiting, which I've never even heard of before (is this the same as white fish?). Anyways, this is a particularly fishy-fish, which is fine, but sometimes that fishiness can be overwhelming. We paired it with a cucumber and tomato salad, which turned out to be a perfect foil for the fishiness.

Oven-baked whiting fish served over a cucumber and tomato salad (literally just diced tomato, lemon cucumber and cucumber)

Oven-baked potato chips tossed with dill

3 comments:

KelseyJuly 28, 2010 at 8:23 AM
Yum! Do you use a mandoline to cut the potatoes? They look so nicely even and thin. And what's the trick- butter or oil and how hot/long in the oven?
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jennJuly 28, 2010 at 9:12 AM
Hey Kelsey -- we do not have a mandolin. Matt's knife skills are just that good!

We used oil (on the pan then on the potatoes), then in the oven at 350 for 25-30 minutes, with the potatoes flipped halfway through.
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MaureenJuly 29, 2010 at 3:50 PM
Those fries look unbelievably delish!
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About Us

My boyfriend loves to cook and is very creative in the kitchen. Although the internet is often consulted, he doesn't use recipes. He does most (ok, just about all) of the "heavy lifting" documented here. He also happens to be an amazing artist - which may contribute to his excellent food plating and presentation - so check out his art store on Etsy (and see some samples at the bottom of the page).

I perform important tasks (mainly peeling and chopping onions) and provide ideas gleaned from hours of reading food blogs, recipes and menus online, as well as gentle suggestions (i.e. "Isn't the [ingredient] going to go bad soon? Maybe we should use [ingredient] tonight..."). I am also Head Photographer and Blogmaster.

About Our Blog

In an article in the New York Times Michael Pollan said that we spend more time watching "sport" cooking shows than we do actually cooking. And he said this like it is a bad thing. We hope that this blog proves that these shows, while not explicitly instructive, can be a wonderful inspiration.

Of course no one has the time or resources to cook like an Iron Chef all the time. Sometimes we decide to be adventurous and try more elaborate dishes, but generally we want to show that it isn't difficult to put together interesting, creative, and healthy meals any night of the week. We don't make a weekly plan, we don't decide what to make and then go get ingredients. We buy random fun and interesting things that catch our eye at the grocery store, and then figure out how we can use them.

So don't look here for recipes (for the most part the description of what we ate is all there is to it - "mashed turnip with horseradish" is mashed turnip with horseradish!), look here for everyday ideas and inspiration.

Aphorisms from the Professor: Brillat-Savarin

Tuesday, July 27, 2010

variations on summer fish and chips

3 comments: