We’re slowly winding down a summer long project of painting the interior of our home. It’s not an endeavor I recommend. I think it would have been easier to sell this place and buy another!
In any event, the adventure is providing me with the opportunity to sort through junk piles and rethink the must have ‘stuff.’ One of my so-called chores as this re-do winds down is to sort through my huge collection of cookbooks and decide what’s important and what’s not. I came across Francis Mallmann’s Seven Fires-Grilling the Argentine Way. I first met the talented chef at Central Market some years back and then visited one of his restaurants in Argentina–an experience I highly recommend.
The recipe that captivated me on this peruse of his cookbook was his Brook Trout in Crunchy Potato Crust. I didn’t have any brook trout (in Texas who does), but I did have some some fresh wild salmon. I improvised a bit on the preparation. Mallmann calls for a potato pancake sandwich of sorts with trout and arugula all done in a cast iron pan. I embellished with a bit of Dijon mustard and Taste Elevated’s Sweet and Spicy Mustard Seeds. I cannot imagine that his version was any better than mine! We paired with Domaine Serene’s Yamhill Cuvée – a lovely Oregon pinot noir.
I am so ready for the flavors of FALL!! But, my next cooking adventure (still hanging onto the last bits of summer) is going to be Chef Scot Cohen’s Shrimp Scampi Linguini with fresh squash. The photo looks amazing in his beautiful cookbook The Texas Hill Country, A Taste of Provence.