I’m still not feeling great and the weather has taken a turn for the craptastic, but it’s times like these when I’m happy to fall back on some old favorites, like Mike’s pork belly confit, our dinner Wednesday night:
I made the salsa verde, but the rest was all him. And it was delicious.
Wild salmon filets are another favorite, quick and easy to prepare for a weeknight meal.
Thursday night, I seared these in a bit of olive oil until the skin was crispy and the fish just cooked through, then topped them with a little grainy Riggwelter mustard. I served the filets over a mixture of brown and wild rice, wilted spinach and chopped walnuts.
We had originally planned to order a pizza for dinner on Friday night to eat while watching the Presidential debate, but I got a massive craving for mac and cheese midmorning, and since we had everything I needed to make it, there was no reason not to go with it.
Last night’s version had Narragansett Creamery’s Divine Providence, Grafton cheddar, Three Sisters Serena, Morbier and Crystal Brook goat cheese whisked into my standard base, along with Colman’s mustard, a couple shakes of Worcestershire and Tabasco. I added the cooked pasta right to the cheese sauce in our cast iron skillet, topped it with Panko, dried summer savory and a bit more Serena grated on top, and baked it until bubbly and browned. A salad of peppery arugula on the side provided a bit of punch to counteract the richness of the dish.