Tonight was a real dinner, with fish and a lovely salad and dessert. Larry was home, and I even sat down long enough to watch Young Frankenstein with him (we’ve been revisiting Gene Wilder movies).
Arctic char, one of my favorite fish, is topped with a punchy mustard-rosemary glaze before baking. It’s quick, easy, and super flavorful. Leeks and fennel, sauce-braised stove-top, are totally optional but worth it in my opinion. Larry made a salad using bits and pieces of things from the refrigerator. He makes sure the flavors are in harmony, and that there’s interesting texture in the salad – he’s a good salad maker.
For dessert, I made a honey flavored greek yogurt mousse. This is not just any ordinary yogurt with honey. It’s whipped up and folded with fresh whipped cream and topped with balsamic-glazed berries that add just the right amount of acid to go with the lightly sweetened yogurt. I scarfed it down. This recipe is part of a piece on yogurt in a recent Fine Cooking magazine by my friend and yogurt expert and food writer extraordinaire Cheryl Sternman Rule (her site Team Yogurt is the place to go for all things yogurt).
- Mustard-Rosemary Glazed Arctic Char with Melted Fennel and Leeks (Fine Cooking #141)
- Honey-Vanilla Greek Yogurt Mousse with Sticky Balsamic Berries (Fine Cooking #141)
