It has turned into a bit of a busy week at Chez Dietschyblossom, which has meant that our dinners for the last few nights were fairly quick and uncomplicated. We’re meeting up with friends for dinner tonight, which means I probably won’t be back here until Monday, but I’ll get you caught up on our last couple of dinners:
I’ve had this recipe for Hazelnut & Chard Ravioli Salad bookmarked for a while, and I based Tuesday night’s pasta dinner on it – a delicious mix of red chard sautéed in olive oil with a bit of garlic and fresh thyme, roughly chopped hazelnuts, grated Parmagiano Reggiano and a bit of butter which I then tossed with Gorgonzola ravioli. It was a winning combination of flavors and textures, and a dish which I’ll definitely keep in our repertoire.
I didn’t quite hit the mark with Wednesday’s dinner of sautéed wild striped bass with a Meyer lemon and green olive relish. The fish itself was fine, but the relish was slightly too bitter. I tend not to add sweeteners to my food, but I wonder if a bit of honey might have balanced the flavors out, or perhaps using a fruitier variety of olive. At any rate, I’ll keep playing with the relish recipe – I did like the flavors of the Meyer lemon and herbs (parsley, dill, chives and mint) with the fish.
I’ve got my annual post-holiday lunch date with one of my bosses today which should provide me with lots of inspiration for future fish dishes – we’re going to Le Bernardin, which I’m positively giddy about. I’ll be sure to report back. Have a great weekend!