Thursday, July 29, 2010

Using it all

I am definitely resourceful. Well, perhaps with a singular focus for I am not a coupon clipper or all that motivated to find the best deals on a purchase. However, when it comes to the foods I nothing is thrown away before I consider its secondary or tertiary possibilities. Strawberry hulls and cherry pits get put in white wine vinegar to create a sweet, fruity component for future dressings. Herb stems will get bound up and then dangle in a soup pot to release their fragrance. Vanilla beans never get discarded rather they go in a jar of sugar to capture their seemingly spent perfume.

Corn gives me the greatest number of opportunities – creating high-fructose syrup not being on the list though. The kernels of course find their way directly into my mouth just simply tossed with diced tomato and torn lemon basil and I am a happy camper. Those cobs for some might seem only good for carving into a pipe, but for me I see a stock, tea or even an infusion for tequila cocktail. The husks can be dried (as long as you don’t live in as a humid city as I) or frozen for a Christmas tamale wrapping party, or used immediately as a protective, redolent with a sweetness jacket for grilled fish. This latter application also staves off that frustration that often occurs when you grill fish – it seems inevitable that it sticks to the grill surface. I am still trying to figure out what I can do the corn’s silkswhich seems like they only part that goes directly in the compost pile.

Seared Brook Trout – yields 6 servings
6 cleaned Brook trout
approx. 36 corn husks
3 - baby fennel
1-lemon thinly sliced
Salt and pepper to taste

In the cavity snuggle half a fennel and about 3 slices of lemon. Season the trout with salt and pepper.

Lay three husks down on the counter, just overlapping. Place a trout on top, and then cover with three more husks. Using cotton twine, secure the trout in three places along its length to secure the husks.

Pre-heat the oven to 400-degrees.

Heat a grill or cast iron cast too very hot over a high flame. Sear the trout, cooking about 2 to 3 minutes on each side. Transfer the trout to a baking tray and finishing cooking the trout in the oven for 10 minutes. Or, finish on the grill moving the fish over an in-direct heat source and cook for an additional 15 minutes.

Remove from the oven, and cut away the twine. Serve warm.

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