Tuesday, August 11, 2009

Salmon fillets in red wine

Mark Bittman and Deborah Madison are my chosen muses (great food, but not fussy; check out their cookbooks), and today's dish comes from Bittman, because I had some salmon fillets in the freezer and Madison is vegetarian. We've got some garden tomatoes to serve on the side, and I've been debating whether insalate caprese would be too much with this dish (salmon is pretty rich, after all).

Next I'll delve into Madison's book to figure out a vegetarian meal for Thursday. Tomorrow we're eating with my parents, so I'll bring some kind of side dish that I haven't figured out yet.

My appointment is in five hours. Instead of obsessing over that, I've decided to obsess over food.

Edited to add: Thursday's plan: Summer Squash, Herb and Rice Gratin with home made tomato sauce. (Vegetarian Cooking for Everyone, Page 286) I was thinking that maybe my family would tolerate the Cauliflower Gratin with Tomatoes and Feta but since I don't have cauliflower right now and squash is in season (yellow crookneck growing in our garden) I'll hold off.

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