last week in review

I did have the best intentions this past week. I told myself I was going to be better, write more often. But here we are on a Monday night and I just now having the time to write thoughts and share pictures from last week. (I am totally writing this during commercials of The Big Bang Theory and How I Met Your Mother.)

Highlights from the week:

Monday, I made Pistachio-crusted Halibut. Result: FAIL. Complete ridiculous failure. I was hopeful about this recipe, very hopeful. And I am a pretty good cook, so this was very disappointing. I was so upset with the halibut, I didn’t even take a picture of it. Here is the recipe, incase you have better luck with it. 

Pistachio-Crusted Halibut with Spicy Yogurt
Four servings, from www.epicurious.com
For Halibut:
- 4 (1 1/4-inch-thick) pieces skinless halibut fillet (about 6 ounces each)
- 1 cup whole milk
- 1/3 cup shelled pistachios (preferably Turkish), finely chopped 
- 3 tbsp. cornmeal
- 3/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup extra-virgin olive oil

For Spicy yogurt (I used Tzatzki that I had in the fridge):
- 1 cup thick Turkish or Greek yogurt (8 ounces)
- 1/2 cucumber, peeled, seeded, and finely diced (3/4 cup) 
- 2 tbsp. chopped fresh dill
- 1 tbsp. finely chopped onion
- 1 tbsp. fresh lemon juice
- 2 tsp. dried maras pepper
- 1/2 tsp. salt, or to taste 

Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes.

Meanwhile, stir together pistachios and cornmeal in a shallow bowl. Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio mixture. Transfer to a clean plate as coated. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked through, 6 to 8 minutes total. While fish cooks, stir together all ingredients for spicy yogurt. Serve fish with spicy yogurt on the side.

Cooks’ note: If you can’t find Turkish or Greek yogurt, use regular plain whole-milk yogurt drained in a sieve or colander lined with a double thickness of paper towels, chilled, 1 hour.

After the dinner failure, I focused my efforts on my Thursday night dinner party. On the menu:

Gougeres

Home-made Rustic Bread

Salmon baked in parchment with spinach, potatoes, shallots and caper/parsley butter

And for dessert: a Flight of Ice Cream which included Coffee Heath Bar Crunch, Vietenamese Coffee, Roasted Pistachio, Strawberry-Raspberry, Honey Nougat Provencal, Chocolate Mint-Infused Chocolate Chunk. 

It was a wonderful dinner party celebrating a new engagement. You can read about the proposal here.

I didn’t have a chance to take pictures of the salmon because everyone consumed it too quickly. It was a very successful dinner party and Boyfriend and I are looking forward to traveling to Boston sometime next year!

Last Friday, Mom arrived in town! She is out on Whidbey Island this week taking a weaving class. I am hoping the good weather will continue for her. We spent most of the weekend working on a secret project for a certain pregnant friend. I will be able to share the surprise in a few months, right around the time the pregnant friend has the cupcake baby. 

After a long week and a busy weekend, Boyfriend and I have been enjoying an evening of TV, pizza, wine and ice cream!

Here’s to a great week!

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