No doubt you are wildly disappointed at the absence of a Sunday Dinner post. Dear Reader, fear not. We made dinner today too.
My delightful sister, JW, sent me a link to the NYT‘s feature on vegetarian Thanksgiving dishes, reasoning, not unreasonably, that since we have so many vegetarian friends, it would be helpful. And it was, though there are far too many recipes with squash and mushrooms (blech, say I.).
The recipe that struck my fancy (and Mr. O’s) was an avocado and grapefruit salad. It makes me think of our Dear Friend MF, who loves grapefruit.
I made it tonight, and though the avocados could have been riper, it was very tasty, and we recommend it.
As I was bringing it to the table, I tilted the plate and the vinaigrette got all over my leg. Hence, vinaigrette leg. I was going to go with vinaigrette regret, but I think I should save that rhyme for when I really screw up a dressing — which I’m sure will happen.
Mr. O made Ina Garten’s Mustard-Roasted Fish (from the Back to Basics cookbook, which he got me for my birthday last year) for the main course, and it was amazing. We tend to do fish with a light glaze, or a splash of wine, soy sauce, or lemon, but the creaminess of the sauce was a welcome change. Mr. O selected fresh cod as the fish — no red snapper to be found — and substituted fat-free sour cream for the creme fraiche (seriously, who is going to buy that for an absurdly expensive price? and who thinks far enough ahead to let buttermilk and cream sit out for twenty-four hours?). We had country-style dijon on hand, so the fish really had a double-whammy of strong mustard — big thumbs up. And he omitted capers, which I oddly hate, considering my love for briny/vinegar-y things.
Mr. O served sparkling apple cider with the dinner.
After we ate (inhaled) the deliciousness, we were still hungry. To the rescue: baked potatoes for dessert, an hour later. Worth the wait.