I went by Ta Lin and picked up a 1 lb. piece of salmon for sushi, plus two octopus tentacles and about 2/3 lb. of ahi tuna and a fresh white daikon radish. I also bought a 19 ounce tub of medium firm tofu, a small tub of white miso, Japanese eggplants, beautiful shallots, a bottle of saki, baby dill and a 4 ½ lb. chunk of Atlantic farm raised King Salmon for gravid lax.
When Suzette got home, we cut up the octopus, the 1 lb. slice of salmon and the tuna and got out our tube of wasabi in paste form, pickled ginger and tamari soy sauce. Suzette sliced an avocado and then sliced thin pieces of honeydew melon with a cheese slicer, while I peeled and sliced about 1 lb. of the over 1 inch thick daikon into thin half round slices.
We feasted on the sushi and other fresh ingredients and drank cold nigori saki (cloudy white) and watched all the exciting news surrounding the Supreme Court’s decision that the Affordable Care Act was constitutional.
Later, we ate bowls with the last of the clafoutis, topped with chocolate syrup and whipped cream and sipped cognac.
As you can tell from the last two days reviews, in the summer we simplify our recipes and select recipes that cut down on the time spent over a hot stove. Lighter, fresher food is preferred. With the new garden that will increase in time
For example, I am thinking about serving the gravid lax in a salad with an orange/chili dressing instead of the traditional Swedish method of with bread and butter and boiled new potatoes.