Food Erotic Literature

[xraytheenforcer]

By popular demand, last night's dinner!
There be no pictures, though, which elevates this post from porn to erotica.

It was "make it simple" night Chez X, and so we pan-fried some trout fillets in olive oil and dressed it with...lemon juice. (Oh yeah!)

I also had some parsnips that needed eating, so I sliced 'em on the bias, did the same to some carrots, tossed the whole mess with olive oil, salt and pepper, and roasted them in the oven for 20+ minutes. (Give it to me, baby!)

And, because we needed a grain, I prepared some quinoa, which is one of my favorite grains of all time. There's a trick to it, though: you have to rinse the grains in a fine-mesh strainer before cooking, because the hull sometimes has a bitter compound on it. Anyhoo, simmered that in water for 15 minutes, drained, and then tossed with the olive oil left over from the vegetable roast (only do this if you haven't scorched the oil). (Drill, baby, drill!)

In any case, everything else got a spritz of lemon juice along with the fish, which helped marry the whole thing into a meal. (Money Shot!!!)

And that was dinner. (Fin.)

Comments

[odiedragon.livejournal.com]

Hmm. Apparently I'm more of a visual eater than a mental one. ;)

However, that all still sounds fabulous.

We're having enchiladas tonight for supper, but they tend to turn out too messy for good food pornotica.

[xraytheenforcer.livejournal.com]

My plating skills leave much to be desired -- it'd be the food equivalent of amateur porn, and, really, nobody wants to see that. ;-)

[alanashinean.livejournal.com]

Sounds really yummy. That's one of my favorite ways of having fish anyway, and the parsnips and carrots sounds delish. I've never had quinoa or prepared it, but would definitely give it a try.

[xraytheenforcer.livejournal.com]

Unlike most rice varieties, quinoa benefits from a bit of salt after cooking, and I tend to think of it as a good base for a pilaf, which is why I served it with the vegetables and dressed it with the leftover oil. There are a bunch of tips online on how to deal with the grain (and how to know when it's done). I love having it in the pantry because it's dead easy to make and it cooks up quickly. :)

[rudbekia.livejournal.com]

Whew. I need a nap now.

[xraytheenforcer.livejournal.com]

*fans self*

[peadarog.livejournal.com]

I feel so, so dirty. I wish there were some cold water left in the house so I could have a shower.

[xraytheenforcer.livejournal.com]

If you stand outside long enough, the Irish weather should oblige.

[after-nightfall.livejournal.com]

Nom.

[xraytheenforcer.livejournal.com]

Nom Nom.

[tenalpia.livejournal.com]

Sounds great! And thanks for the tip on the quinoa preparation :)

[xraytheenforcer.livejournal.com]

De nada. I dunno if you've tried quinoa before, but I recommend trying it at least once (it took awhile for me to get the hang of it). It's super-nutritious and tasty (it has a nutty flavor).

[tenalpia.livejournal.com]

I used to eat quinoa quite alot but I've become very lazy about variety recently - I didn't know about the rinsing it before hand though. You've inspired me to get a bit more creative again :D

[xraytheenforcer.livejournal.com]

I hear ya. I'm actually trying to effect a total turnover of all the staples in the kitchen -- I don't want the stuff to go bad, so I'm forcing myself to cook it. :)

[tenalpia.livejournal.com]

good plan! interesting cooking and save some cash too :)

[litechick.livejournal.com]

It was an even simpler night for me--I had a can of soup. It was Chicken and Wild Rice. I was not unsatisfied.

Someday I should try a parsnip.

[xraytheenforcer.livejournal.com]

I'll FEDEX you some. It shouldn't be too moldy by the time it arrives.

[catrionamacnair.livejournal.com]

Trout AND Quinoa?

I'll be in my bunk.

[xraytheenforcer.livejournal.com]

You know, I bet that's exactly what the cats were thinking last night. They went APE when they realized there was fish on offer.

[regina-of-york.livejournal.com]

Believe it or not, I also roasted a medley of carrots and parsnips with oil, salt and pepper last night. I did not make mine pretty by cutting on the bias, however. ;-)

For the record, the protein was a beef roast with a mustard rub and the starch was baked potatoes served with goat cheese and green onions. Simple but yummy, and Andy has now been enlightened as to the wonders of goat cheese.

[xraytheenforcer.livejournal.com]

Oooh! Now that sounds lovely. :)

[daveax.livejournal.com]

Make the oenophiles -- or, in this case, the oenoPhilly -- happy and tell us what you drank with this lovely batch o' food.

[xraytheenforcer.livejournal.com]

I had water, but Doug was drinking Maredsous 8, a dubbel-style beer.

[daveax.livejournal.com]

Which means that the beer's head was dubbel bubbel?