Later On

A blog written for those whose interests more or less match mine.

Archive for March 4th, 2018

Speculative but alluring: Black Death’s silver lining

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Written by LeisureGuy

4 March 2018 at 5:18 pm

The US government has lost interest in defending itself

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Written by LeisureGuy

4 March 2018 at 4:35 pm

Finally found the right temperature for Fish-on-Greens

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I make this fairly often, and you can choose the fish you want and the greens you want. Tonight I used two tail sections of steelhead trout as the fish and baby kale as the greens.

Use large sauté pan, with lid standing by.

First, mince 6-8 cloves garlic and set aside for 15 minutes before starting to cook.

1.5 Tbsp extra-virgin olive oil

Heat, add

1 large red onion, chopped
the minced garlic, now 15 minutes old or older
good handful (or 1 bunch) asparagus, cut into 1″ lengths, tough part discarded
good pinch of salt
about 1.5 Tbsp freshly ground black pepper

Sauté, stirring often, until onions are soft and translucent. Add:

1 lemon (ideally a Meyer lemon), ends cut off and discarded and lemon then diced
several handfuls of baby kale, stirring and then covering for a while between additions so the kale can wilt.
1 good splash dry vermouth

Cover and simmer over medium-to-low heat for 20 minutes.

Place the fish on top of greens, skin side down—in this case two pieces of steelhead trout.

Cover and simmer for… and there’s the rub. How long?

I did 12 minutes and that was definitely too long. Tonight I tested at 8 minutes, and that was too short: not fully cooked.

But 10 minutes! Perfect. Fish done, tender, juicy, the skin almost like a liquid sauce.

By chance, I continued to simmer the pan for about 5-10 minutes, lid removed. It boiled off the liquid and (I assume through the Maillard reaction) added a lot of flavor. I think next time I’ll do it deliberately.

Probably not necessary to write, but: you can vary this in a lot of ways. Add shredded cheese. Add red pepper flakes and/or hot sauce to spice it up. Use a lot of scallions in the place of the red onion (more nutritious). Add some balsamic vinegar; or some soy sauce; or some fish sauce; or some tamari; or some mirin. How about some sliced cherry tomatoes? Diced dried chorizo? And so on.


Written by LeisureGuy

4 March 2018 at 3:02 pm

I really like Martin Cruz Smith

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I’m reading Three Stations now, having unfortunately read the sequel first. Like another favorite of mine, the Jack Aubrey/Stephen Maturin series by Patrick O’Brian, each Arkady Renko novel is, in effect, one chapter in an long and on-going story. When you encounter such a series, I advocate reading them in story order (not necessarily the order of publication ).

Written by LeisureGuy

4 March 2018 at 2:01 pm

Posted in Books

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