Not a good day today, Wednesday. Didn't feel very well for most of it. I think it was my IBS playing me up but anyway had to get my groceries picked up which added another $26 to my bill. Just what I needed. Our cleaner was here and she kind of had to vacuum round me. I also had to cancel ladydog's visit with Zoey too. Disappointing, Matt does so enjoy Zoey's visits and I, of course, really enjoy ladydog's visits.
Thursday morning I am supposed to take the car in for service, hope I am feeling up to it because it's been a while and I want them to check out the tire that nearly went flat.
After my moaning, tonight I am pleased to say I am fine. Didn't do a lot all day, but this evening we watched a programme called Dog Tales which was fascinating. All about the development of wolves into dogs over a few million years. They have been doing lots of experiments to find out if it's just the food or dogs really love us. Even putting them in MRIs to test their brain reactions (no wonder we can't get MRIs easily!!}. They have decided dogs really love us. They showed experiments which are being done in Russia where they have foxes in rows and rows of cages which I thought was rather cruel.
However, it has produced some interesting results on the development of foxes and their relatives into the dogs we know today. If you get a chance to see the programme Dog Tales I recommend it, it was very interesting. Next week they are doing Cat Tales - this was on Nova by the way. Fairly appropriate show bearing in mind the Westminster Dog Show just took place in New York.
I actually sent a text message to ladydog on my new phone tonight but I am not quite sure how it works yet. I still have lots of phone numbers I need to put in. I either haven't had time or haven't felt like doing it. Not that I have tried it, but I don't think the SIM card from my old flip top would fit my new phone. My new case for the phone arrived today. As I will probably always carry it in my purse, I didn't want to risk scratching the screen.
Swordfish used to be Matt's favourite fish, not sure he would recognise it as such these days, however, he would, no doubt, still enjoy eating it. Only one thing with this dish, he is not terribly fond of olives. I, on the other hand, love them. Yes I know, not much I don't like.
Grilled Swordfish with Fennel-Olive Relish
Rosé wine in the sauce and the salad dressing is the secret ingredient in chef Jennifer Carroll’s
delicious grilled swordfish.
SWORDFISH
1/4 cup extra-virgin olive oil, plus more for brushing
1 tsp finely grated lemon zest plus 1 tablespoon fresh lemon juice
1/2 tsp kosher salt
1/4 tsp pepper
4 8 oz skinless swordfish steaks.1/2 inch thick, skin and bloodline trimmed
ROSÉ MAYONNAISE
3/4 cup dry rosé
2 Tbs minced shallot
1 Tbs unseasoned rice vinegar
1/2 tsp finely grated lemon zest plus 2 teaspoons fresh lemon juice
1/4 tsp grated garlic
1 cup mayonnaise
RELISH
1 fennel bulb, cored and finely chopped, fronds reserved
1/4 cup pitted kalamata olives, thinly sliced
1/2 cup thinly sliced radishes
5 oz baby spinach (4 cups)
1/4 cup chopped chives
3 Tbs extra-virgin olive oil
1 Tbs unseasoned rice wine vinegar
1/2 tsp finely grated lemon zest plus
1 Tbs fresh lemon juice
Kosher salt Pepper
Step 1 Marinate the swordfish
In a large resealable plastic bag, combine all of the ingredients except the fish and mix well. Add the swordfish and turn to evenly coat. Seal and refrigerate for 1 hour.
Step 2 Meanwhile, make the mayonnaise
In a small saucepan, simmer the rosé over moderate heat until reduced to 2 tablespoons, about 10 minutes. Transfer to a medium bowl and let cool to room temperature. Whisk in the shallot, vinegar, lemon zest, lemon juice, garlic and mayonnaise until smooth.
Step 3 Make the relish
In a medium bowl, combine all of the ingredients except the fennel fronds and season with salt and pepper. Add 1/3 cup of the rosé mayonnaise and toss to evenly coat the vegetables.
Step 4
Heat a large cast-iron grill pan and brush with oil. Remove the swordfish from the marinade and season with salt and pepper. Grill over moderately high heat, turning once, until golden and cooked through, 3 to 4 minutes per side. Serve the swordfish with the relish and remaining rosé mayo. Top the fish with fennel fronds.
Servings: 4
Author: Jennifer Carroll
Source: Food and Wine
Have a great day
Thursday morning I am supposed to take the car in for service, hope I am feeling up to it because it's been a while and I want them to check out the tire that nearly went flat.
After my moaning, tonight I am pleased to say I am fine. Didn't do a lot all day, but this evening we watched a programme called Dog Tales which was fascinating. All about the development of wolves into dogs over a few million years. They have been doing lots of experiments to find out if it's just the food or dogs really love us. Even putting them in MRIs to test their brain reactions (no wonder we can't get MRIs easily!!}. They have decided dogs really love us. They showed experiments which are being done in Russia where they have foxes in rows and rows of cages which I thought was rather cruel.
However, it has produced some interesting results on the development of foxes and their relatives into the dogs we know today. If you get a chance to see the programme Dog Tales I recommend it, it was very interesting. Next week they are doing Cat Tales - this was on Nova by the way. Fairly appropriate show bearing in mind the Westminster Dog Show just took place in New York.
I actually sent a text message to ladydog on my new phone tonight but I am not quite sure how it works yet. I still have lots of phone numbers I need to put in. I either haven't had time or haven't felt like doing it. Not that I have tried it, but I don't think the SIM card from my old flip top would fit my new phone. My new case for the phone arrived today. As I will probably always carry it in my purse, I didn't want to risk scratching the screen.
Swordfish used to be Matt's favourite fish, not sure he would recognise it as such these days, however, he would, no doubt, still enjoy eating it. Only one thing with this dish, he is not terribly fond of olives. I, on the other hand, love them. Yes I know, not much I don't like.
Grilled Swordfish with Fennel-Olive Relish
Rosé wine in the sauce and the salad dressing is the secret ingredient in chef Jennifer Carroll’s
SWORDFISH
1/4 cup extra-virgin olive oil, plus more for brushing
1 tsp finely grated lemon zest plus 1 tablespoon fresh lemon juice
1/2 tsp kosher salt
1/4 tsp pepper
4 8 oz skinless swordfish steaks.1/2 inch thick, skin and bloodline trimmed
ROSÉ MAYONNAISE
3/4 cup dry rosé
2 Tbs minced shallot
1 Tbs unseasoned rice vinegar
1/2 tsp finely grated lemon zest plus 2 teaspoons fresh lemon juice
1/4 tsp grated garlic
1 cup mayonnaise
RELISH
1 fennel bulb, cored and finely chopped, fronds reserved
1/4 cup pitted kalamata olives, thinly sliced
1/2 cup thinly sliced radishes
5 oz baby spinach (4 cups)
1/4 cup chopped chives
3 Tbs extra-virgin olive oil
1 Tbs unseasoned rice wine vinegar
1/2 tsp finely grated lemon zest plus
1 Tbs fresh lemon juice
Kosher salt Pepper
Step 1 Marinate the swordfish
In a large resealable plastic bag, combine all of the ingredients except the fish and mix well. Add the swordfish and turn to evenly coat. Seal and refrigerate for 1 hour.
Step 2 Meanwhile, make the mayonnaise
In a small saucepan, simmer the rosé over moderate heat until reduced to 2 tablespoons, about 10 minutes. Transfer to a medium bowl and let cool to room temperature. Whisk in the shallot, vinegar, lemon zest, lemon juice, garlic and mayonnaise until smooth.
Step 3 Make the relish
In a medium bowl, combine all of the ingredients except the fennel fronds and season with salt and pepper. Add 1/3 cup of the rosé mayonnaise and toss to evenly coat the vegetables.
Step 4
Heat a large cast-iron grill pan and brush with oil. Remove the swordfish from the marinade and season with salt and pepper. Grill over moderately high heat, turning once, until golden and cooked through, 3 to 4 minutes per side. Serve the swordfish with the relish and remaining rosé mayo. Top the fish with fennel fronds.
Servings: 4
Author: Jennifer Carroll
Source: Food and Wine
Have a great day
I am glad you feel better. It sounds as if a rest was a good part of what you needed.
ReplyDeleteI had a very, very busy day. Voluntary work. I love it, but it leaves me feeling a bit like chewed string afterwards.
Thanks Sue. Might have been too. I have no idea what chewed string feels like LOL. What do you volunteer at?
DeleteI volunteer on a telephone crisis line. I have so often wept with and for our callers (and laughed with them too). Less often (but when needed) I also provide peer support to others with the dread disease.
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DeleteThe programme you watched sounds really interesting. I will keep an eye open for it. As for olives, I could eat them three meals a day! I don't know whether you ever get to Vincenzo's in Waterloo, Jo, but they have a fabulous selection there. I spend far too much money in that store!
ReplyDeleteI haven't been to Vincenzo's since they started the LRT project. However, I find Victoria St. Market satisfies me for a lot of such products although they don't have the variety Vincenzo's does. I buy my olives from Zehrs too, they have a pretty good selection in a "market cart" from which you can help yourself.
DeleteGlad you're feeling better.
ReplyDeleteThat was a lot of poor foxes in cages.
I bet they find that cats mostly just like us for the food...
Thanks Alex.
DeleteI thought so too. Seemed somewhat cruel to me.
The comment was "why do we love them so".
I need to watch the dog show. I always knew my dogs loved me. My old dog flips out when I leave him. If he was human, I would need probably have to file a restraining against him because he would definitely be a stalker type.
ReplyDeleteSwordfish is one of the few fish I like. It's just so expense.
It was fascinating Liz, especially if you have dogs.
DeleteIsn't it just? Great fish though.
I was wanting to watch this but hubby was not much into it. I had seen another program where they showcased the foxes in Russia. It is cruel but, on the other hand, it gave some very interesting results, not that i condone this. I could have told them that dogs feel without any cost
ReplyDeleteThe German who "developed" German Shepherds (von Stephanitz) carried out similar experiments - he bred puppies and if they weren't exactly what he was looking for, he killed them. He too got good results, but the mindset staggers me Birgit.
Delete