Don’t let the fact that our summer feast has four separate recipes scare you off. The prep is fast and simple and boiled down to it’s essential components the dish is beans, slow-braised tomatoes, clams and mayonnaise. Think of them as old friends, coming from different parts of the world and finally uniting for a …
Salt and pepper scrod, smear on the yogurt-mayo combo and throw it in the oven. Wait a bit, then add a pound of asparagus (two pounds works too), just so you don’t have a meal that’s white fish on white plate with white sauce. Ten minutes of prep, half an hour while everything cooks – wango-tango and Bob’s your uncle – there’s dinner.
Curried Cod in Parchment was one of our earliest blog posts. After fantasizing about visiting Patmos, we thought it might be time to revisit the technique – with Shrimp in a Pouch with Lemon Mayonnaise.
This isn’t a fancy-pants recipe – it’s a remedy for the usual put-something-in-a-pan-then-put-something-else-in-a-pan-now-put-something-else-in-a-pan rut. You can finish everything before the first half-hour of All Things Considered ends, and that includes whipping up a batch of homemade mayonnaise (the house record for non-professionals is about 2 minutes). With luck the radio will be playing a story about Congressional budget negotiations while you devein the shrimp. You can sublimate your feelings, whichever side of the fence you’re on, into the pointed end of a sharp knife. Pause to pour yourself a glass of albariño. You deserve it – you’re almost done making dinner.