Sunday, May 21, 2006
Red Snapper
With my cousin Jane up from Austin, Texas we did a 3-1/2 lb. red snapper with olives (from Mario Batali's latest cookbook) to feed four. A little bigger than the saute pan, we browned it in sections befor transferring to our trusty but rarely used fish poacher. It braised in the oven in a broth of lemon zest, lemon juice, capers and olives for about 20 minutes. Finished with a drizzle of olive oil and chopped parsley, it was accompanied by a Castello Della Sala Chardonnay from Umbria which inspired heretofore secret and mysterious revelations of family history from my cousin.While in New York, Jane visited a 98 year old close friend of her mother's who shuttles between residences in NewYork City, Provincetown and San Miguel Allende in Mexico. She revealed stories of Jane's (very restrictive and protective) parents' (who died in the 1960s), early, wild, bohemian lives in the Greenwich Village of the 1920s, along with the existence of previously unknown family members, strange characters out of an Edward Gorey novella that were never discussed when we were growing up. In the interest of protecting the innocence of Jane's grandchildren, all will not be revealed.
# posted by ira @ 1:08 PM 
