Larry made dinner for Jay and I tonight. I helped a little with the potatoes, but these are so easy there’s really not a whole lot to do. Put a little oil, rosemary leaves and salt in a cast iron pan and add the potatoes, cut side down. Stick the pan in the oven. That’s it. I had another smoked trout fillet left over, so I whipped up more rillets. Also very simple, just add creme fraiche, pepper and chives.
I love tapioca pudding. Normally we buy it at Costco – made by Harry’s Fresh Foods, it has all natural ingredients and tastes like homemade. It’s the only commercially made tapioca I’ll eat. There was a recent episode of Good Eats on pudding, though, and I had to try the tapioca that Alton Brown made in the episode. It couldn’t have been easier – it’s made in the slow cooker, and it’s really creamy because of the whole milk and cream. It’s time consuming only in that the tapioca pearls need to soak overnight, and the pudding cooks for a couple of hours. I was unsure about adding lemon zest – I really wanted to add vanilla instead, but I’m glad I added the lemon. It’s a nice touch.
I liked the tapioca better when it was slightly warm – a better texture. Once it chilled, it was very gelled and not as smooth. I found that if I microwave a serving for 20 seconds in the microwave then mix in a little whole milk, I get the texture I’m looking for – plus it ends up being about room temperature.
- Smoked Trout Rillettes (Fine Cooking #42, January 2001, p. 44)
- Grilled Pork Chops
- Skillet-Roasted Rosemary Potaotes (Fine Cooking #62, January 2004, p. 18)
- Tapioca Pudding (Good Eats, Puddin’ Head Blues)