Chilean sea bass with cauliflower puree and tomato marmalade

Kevin cooked a delicious dinner tonight without using any fat!

Ingredients
1/2 head of cauliflower
vegetable stock
salt and pepper
vinegar (champagne, pinot grigio, or white wine vinegar)
two handfuls of cherry tomatoes
2 T balsamic vinegar
2 fish filets (like sea bass, halibut, swordfish)

Cover the cauliflower with half vegetable stock and half water. Cook it until it is fork tender, about 30 minutes. Put the cauliflower in a blender with about 1/4 cup of the cooking liquid, or enough to make it smooth when blended. Add a teaspooon of salt and a grind of pepper, along with two teaspoons vinegar and blend until very smooth, like a sauce.

Cut the tomatoes in half and sprinkle with salt and pepper. Roast at 400 degrees until squishy, about 30 minutes. Transfer to saucepan with two tablespoons (glunks) of balsamic vinegar. Cook on medium high until thick and syrupy.

Salt and pepper the fish. Sear both sides in a nonstick pan and finish it in the oven at 350 degrees.

The wee fiddle and the big fiddle

Although Kevin and I have probably hundreds of pictures to share of food we have made, we also wanted to make this blog about music and drink and anything else that we enjoy. I've been listening to the newest CD by my favorite Scottish music duo, Alasdair Fraser and Natalie Haas.

I've always loved their performances. The first time I saw them was in Connecticut on a road trip for undergraduate research. They were playing for a small, local arts group, and it was a very intimate, fun experience. Natalie even had the 7th Harry Potter book with her on stage because it had just come out. I also saw them in Delaware at the Grand Opera House in January 2008. They performed with Irish fiddler Martin Hayes, old-time fiddler Bruce Molsky, and Irish guitarist Dennis Cahill. It was one of the most fascinating musical experiences of my life to watch and listen to the three different fiddle styles that blended together to create such fantastic music. Those guest musicians, as well as many other fabulous musicians including Natalie's sister, fiddler Brittany Haas, are featured on different tracks of Highlander's Farewell. Definitely an exciting CD!

Tortellini ala Erin

Occasionally, I get brave enough to cook something. My friend Lisa told me about a cookbook called Fresh Food Fast by Cooking Light magazine, and my sister got it for me for Christmas. I like the recipes because they use mostly fresh ingredients (as opposed to pre-packaged foods). The recipes are simple enough for my limited patience and skill in the kitchen! In April, I took a break from studying to make Asiago Tortellini...

...with Black Pepper-Garlic Flatbread from pre-made pizza crust dough.

French toast, pork ribs, and a pineapple cocktail

We've been taking pictures of stuff Kevin and I make for at least two years now, and I definitely have my work cut out for me with this blog. I'll start with the most recent pictures, since they're fresh in my memory: yesterday's brunch of French toast with strawberries. The delicious raisin walnut bread is from Gold Crust Bakery, which always tempts me with its ridiculously amazing smells when I walk to the gym...

Before teaching, Kevin spent a while preparing pork ribs and he created his own spice rub of salt, garlic salt (we didn't have garlic powder), black pepper, cayenne pepper, chili powder, paprika, thyme, sage, brown sugar, and Old Bay. Then he made a delicious potato salad with bacon and cheese. AMAZING.

We went on some errands this afternoon (on the way to Harris Teeter to get more food to cook tonight), but before we left, Kevin surprised me with a delicious cocktail he created, with fresh pineapple, lemon, and lime juices, and his homemade vanilla vodka. Great for a hot, humid day like today!

First taste

The semester is winding down -- or rather, it's getting super busy before it suddenly ends. I'm hoping to share lots of Kevin's wonderful culinary creations, but now I only have time for two quick pictures. Here is the wonderful brunch he made for me today -- bacon, eggs, and hot flaky biscuits from scratch!

And here is our very FIRST lovely, beautiful, juicy strawberry from our garden! I love spring :)