Рецепт It Never Rains: Roasted halibut w/warm tomato vinaigrette and black bean quinoa
We left in the rain and returned to the rain. South of the Oregon border however, the sun favored SoCal with golden sun, balmy skies, and a gentle Santa Ana. We had a wonderful time in Los Angeles—took in a play at the Mark Taper Forum, attended a Balinese music/dance recital at the Red Hat Theater, ate enthusiastically at Cuidad (a downtown Milliken/Feniger Cuban restaurant) and Noe at the Omni (where "progressive American cuisine blends perfectly with a gentle Japanese aesthetic"). Not only did we spend money, we boosted the national economy by completely using up our tax rebate.
Bob went to the Breeder's Cup at Santa Anita, I walked down a steep hill from the downtown Omni to lunch at the Central Market—maybe the best carnitas taco I've ever had. Similar to Seattle's Pike Place Market, LA's Central Market is grittier, limited to vegetable and food stands, and familiar mostly to downtown and East LA locals. My plan to take in museums failed completely. The MOCA behind the Omni Hotel was close until the day we left and the Getty Museum in Westwood is closed on Mondays. Maybe next time. I did take an architectural tour of Silver Lake (a neighborhood north of downtown and east of Hollywood) homes designed by Richard Neutra, R.M. Schindler, and Frank Lloyd Wright.
After our California sojourn I consider my rehabilitation complete—I now walk without mechanical assistance, I drive, I cook, I blow out the garage, I garden. There remains the issue of putting on socks—I still look to Bob for help.
LIfe at the Foster's was complete relaxation—we lolled by the pool, read newspapers late into the morning, drank too many espressos, I read Paul Theroux's Dark Star (a Beth Duncan recommendation), Bob walked along the water at Pacific Beach, Karen, the girls and I spent a brisk afternoon watching the tide Pools at La Jolla Beach, and we saw 2012 and Where the Wild Things Are.
Foster is still committed to his healthier diet so we experimented with quinoa—a grain I'd read about but didn't even know how to pronounce. I always assumed you'd say "kin oh aah", so imagine my surprise when I overheard someone talking about " keen wah". However it's pronounced, it's now my favorite good-for-you food. Glad to be back home—rain and all.
LA's Grand Central Market
Downtown graffiti
Richard Neutra's home in Silver Lake
- Pan-roasted sea bass with warm tomato vinaigrette, quinoa pilaf and sautéed spinach
- Quinoa with lime and fresh tomatoes
- 2 teaspoons grated lime zest
- 4 tablespoons fresh lime juice
- 2 tablespoons unsalted butter, melted and cooled
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1 cup quinoa
- 1 (14- to 15-ounce) can black beans, rinsed and drained
- 3 medium tomatoes, diced
- 4 scallions, chopped
- 1/4 cup chopped fresh cilantro
- Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoons pepper in a large bowl.
- Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
- Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
- Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
- Warm tomato vinaigrette
- diced shallots
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup chopped tomato
- 3 tablespoons fresh lemon juice, divided
- 1 tablespoon sherry vinegar
- 1 teaspoon kosher salt, divided
Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds or until garlic begins to brown. Add the tomato and onions; reduce heat to medium, and cook for 1 minute. Remove from heat; stir in 2 tablespoons lemon juice, vinegar, and 1/2 teaspoon salt. Keep warm.
Dry 4-6 oz. fillets thoroughly. Season with smoked salt and black pepper. Brown over medium heat in olive oil for 5 minutes. Finish in 400 degree oven for four more minutes.
Serve sea bass topped with warm vinaigrette, sauteed spinach and quinoa pilaf.