d food: trout with sundried-tomato tapanade and orange-walnut salad
None of us had ever had trout before, but since it was in season and cheaper than salmon, which we all know we like, D decided to get it and cook it up. He left the skin on and oven-baked it with orange juice, olive oil, and a blenderized mix of sun-dried tomatoes, a few olives, toasted walnuts, and Mediterranean seasonings, salt and pepper. For the side, he mixed baby spinach, orange wedges, more spinach, and a home-made citrus vinaigrette. There was crusty Italian bread from the bakery.
And it was awesome.
A little sweet, a little salty, very rich and flavorful, and different than anything else we've eaten-- and therefore outside the realm of our standards. D doesn't really use recipes, and doesn't really take notes as he cooks, but this is easily replicable.
You've found me! Assuming, of course, that you're looking for the short, usually-redheaded, tea-drinking, cat-loving, alternatively-spiritual, attempted-optimist who writes fantasy, science fiction and various acts of academia.