Tuesday, January 29, 2013

Claypot Trout

Claypot Trout by CaptainShen
There is no way that the person who took this photo has a cinematography degree. 
First of all... apologies for the lighting. I didn't realize how awful the photo was until I ate all of the foods. Hungry times, what can you do? You can eat.

This was a simple meal tossed together on the simple inspiration of taking out my claypot the other day. If you haven't tried this method of cooking, please do. Its delicious, comforting, and simple... delivering results much like a slow cooker but without the slow part, and especially without the hard-to-clean part. Soak it, cook, rinse, and put away.

Into the claypot I tossed (in order, from the bottom layer):
Thinly sliced onions
slivered garlic
2 small trout fillets
1/8 cup light red wine (it was what I had in the fridge)
1 TB coconut aminos (or shoyu if you like soy)
slivered celery stalk
julienned green onion
Juice of 1/2 lemon
pinch of salt
pinch of pepper

I soak my clay-pot every time under warm water before using. I don't think you have to, but I'd rather not find out later that I should have, when the contents of my dinner are under broken pottery inside the burner. I served this with some steamed bok-choy, daikon, and blood orange.

If only I had made volumes more...

Sunday, January 27, 2013

Scrambled Eggs

Scrambled Eggs by CaptainShen

Scrambled Eggs, a photo by CaptainShen on Flickr.
Mostly, the little sprout is just adorable. Secondly, I may have perfected scrambled eggs. I don't usually scramble eggs-- I prefer them poached or soft-boiled-- but I did fancy a good fluffy breakfast that morning, and achieved a moist and fluffy scramble like never before. I also had a few vegetables, a bit of spinach, cherry tomato, onions, that I softened up in a skillet and tossed with the eggs after they were set. This worked much better than cooking them all together at once. Radish sprouts finished the dish and a lovely morning it was.