It wasn’t a hundred bazillion degrees in my house today, and it wasn’t Shabbat or any work-prohibited holiday, so I cooked a pretty awesome dinner. I made a pan-fried salmon with chard and onions and seared polenta cake, all topped with an orange-mustard sauce. I’m pretty modest about my cooking, but I sort of blew myself away on this one.
Most amazingly, it didn’t take all that long to make. My one cheat was that I started with pre-cooked store bought polenta in a roll (Kosher-Pareve!) I spied it while I was at the market picking up fish, and since I hadn’t actually thought out my meal plan, it struck me as a simple element to finish up the salmon and chard. Oh, but this was one of my favorite cooking experiments of late, and I was probably only actively cooking for about half an hour, plus a separate 15 minutes to decide on what to put in, and then to make, the sauce. It wasn’t a Julia Child recipe, in that I didn’t use a recipe at all, but I’m pretty sure I did her proud.
The best thing was being able to use butter, since I was cooking fish. I can’t use butter with meat and still be kosher.
