It was another food-filled weekend at Chez Dietschyblossom… we could also refer to this post as “two breakfasts, a lunch, and three dinners.” First up, Friday:
Saturday was all about the seafood. The opening day of this season’s Hope High farmers’ market was short on vendors, but we still scored big:
Matunuck Oyster Farm had, in addition to their usual stellar shellfish, beautiful live lobsters. This guy weighed in at just under 2 lbs. We brought him home for dinner.
We also brought home a pound of clams, and though my initial thought was to either serve them as an appetizer or use them in combination with the lobster for dinner that night, we were cold and hungry, so I ended up steaming them open in a bit of white wine and making a pot of creamy clam chowder.
Our friend the lobster was the star of an inauthentic but very tasty paella. Though I actually own a paella pan, since I was only making enough to feed the two of us I decided to use our trusty cast iron skillet instead, and it worked beautifully.
The lobster was incredibly fresh and sweet-tasting, which was accented by the flavors of smoky paprika and rich saffron, and the rice cooked up creamy in the center and crusty on the bottom. Sweet green peas and baby artichokes added a nice touch of springtime to the dish.
We woke to a beautiful morning on Sunday, and though I don’t eat them often, I had a craving for pancakes. I whipped up a batch of batter using this simple recipe from Epicurious.com, and though I found it a little tricky to work with due to how thick it was, the pancakes it produced were just delicious, and even better with a little Rhode Island maple syrup.
After breakfast we headed into our garage storage area and shifted around more boxes, unpacking and finally setting up the rest of our cookbooks and bar books. We set up shelving in the garage and carved out a nice spot to store our extra platters, cocktail glasses, grilling supplies and the like, and then settled down with a cocktail and a snack before dinner.
I had planned to wrap these bluefish fillets with pancetta (a nod to a Suzanne Goin recipe) and grill them, but when I opened up the pancetta the slices were so thick there was no way it would work. In the end I placed a slice of pancetta on top of each piece of fish and secured them with cooking twine. Mike placed them in a basket before grilling them over hardwood, and I served them with a big arugula salad with a lemony aioli-type dressing (and extra on the side for the fish). The fish didn’t turn out quite as I had hoped, but the flavors were there, and I’ll definitely play with this recipe again.
Hoping all of you moms and moms-to-be had a wonderful Mother’s Day, and hoping all of you had a great weekend.