3/28/2003

dinner with tim, v3.2: to start, mussels in a thai-style broth. lots of ginger, garlic, shallots, chilis, bashed-up lemongrass, lemon zest, cilantro, and coconut milk; lots of chopping. (the big chunk of butter and chard stems are for the forthcoming sole.) nothing like tasty bivalves. there was this lovely, rich coconut milk soup leftover from cooking the mussels. ::::::::::::::::::::::::::::::::::::::::::::::::::::: the main course, sole meuniere, a la tim, in what i call "the green plate quintych": tomato-molasses compote-quenelles eight(!) good-sized tomatoes, cut-up, cored and seeded, salted, drained, and cooked gently with honey and molasses until a jam-like consistency is achieved. using two spoons, one can form the three-sided football quenelle shape. (if you're really talented, you can do this in three deft motions. if you're winnie, you do it in about twenty.) + swiss chard greens, bacon, onion + sole (and impending tim eclipse) + a la meuniere, with capers, chard stems, lemon supremes (i left those out of the picture accidentally). meuniere, or "miller's wife," specifies that the fish (or frog's legs or whatever) be lightly floured and fried in butter. the cooked protein is then dressed in a noisette butter (or butter that has been cooked to a nut brown color/taste) with lemon juice and chopped parsley (which we eschewed here in favor of the pretty chard stems and capers). between the butter, coconut mlik, more butter, bacon, oil, and even more butter, this meal rated highly on the flavor scale. and we are grateful. = empty plate. full belly. just the way we like it.

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