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I’ve rediscovered my inner-Jewish self and decided to open up a Kosher-style deli. . . . Hah! Wouldn’t it be funny if that were true? While I do love delis, and I love the idea of owning my own place, I think I’ll start a little smaller. Lox anyone?
That’s right, we are now making our own lox here at Chez Laing. It sounds impressive, tastes delish, but the best part? Very little effort is required. The ever-so-slightly cooler weather we had earlier this week (temperatures in the 60’s) is making me anxious for fall. I know, I know – I’ve been anticipating the drop in Fahrenheit for weeks, and I’ve shared my eagerness with you. It’s just that these days I’m trying to cook more seasonally. I try to eat more fresh fruit in the summer and more root vegetables in the fall and winter. And I love traditional fall and winter flavor combinations. Despite my bitterness that it almost reached 90 degrees F today in NY, I’m still moving forward with this fall cooking theme. Today, we explore the wonderful world of brussels sprouts. Ok, the brussels sprouts are really just a vehicle to showcase the scallops, which I could eat pretty much any time of the year. But stay tuned for more fall favorites being featured soon! (Like tomorrow.)
Years ago when I was in high school some of my closest friends had a homemade sushi party. I was terrified of eating raw fish, but even more than that, I was NOT going to eat seaweed. I imagined the slimy green stuff on the beach with a whole fish sandwiched in between and, well, no thanks. I was quite the picky eater growing up, but nowadays I’ll try pretty much anything. (More later on the fact that I tried tongue – in the form of a taco – the other night for the first time.) Ironically, sushi has since become one of my all-time favorite meals. Every week, John and I have “sushi night” at our favorite local restaurant. $10 for three rolls? Yes, please. I would eat it multiple times a week if I weren’t nervous about overdosing on mercury. (No really, does anyone know if there’s such a thing as too much sushi? I’m probably borderline.) To fix my early-week craving (and because I ate so poorly this past weekend), I opted for a light, healthy ceviche dish for dinner. I grew up in Florida, so I’m used to unbearable heat, but NY is experiencing an unusually hot summer. The only soup I’ll currently go near is gazpacho, and there’s no way I’m turning the oven above 400. On days like these, I want something that won’t weigh me down. I’ve always been a fan of crab cakes; light, sweet, and most importantly, no shells to pick through. This recipe has just enough filler to hold the cakes together, but in no way interferes with the sweetness of the crab. Yes, buying crab can be expensive, but if your grocery store or local fish market sells 8 oz containers, you can cut the portion in half and save some money. I was able to get seven large crab cakes out of this recipe, which is more than enough for dinner for two with leftovers. |
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