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United States, North Carolina, Carrboro, English, Paul, Male, 56-60, All Music, All Food.

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Monday, June 26, 2006

Jody, even the wind says your name, girl When I think of you I'm aflame, girl, everytime Jody, girl I've tried but I can't forget The years when we lived together I thought it would be forever Jody, I'm beggin' now Just say the word, I'll run to you I'll be the man you want me to How I'd miss you I never knew        - word and music by America   They gave you 10 minutes air time and 40 bucks to make a memorable meal and you suceeded with seconds and pennies to spare. NIce work!     2:28:36 AM    comment []

The plated entree is simplicity itself in appearance. The cod is crusted with dukkah, best described by master aroma therapist Adams herself:   Dukkah (DOO-kah): An Egyptian spice blend of toasted nuts and seeds ground together into a coarse powder. Traditionally, this is sprinkled on meats and vegetables or mixed with olive oil and used as a dip. Chef Adams mixes her blend of almonds, coriander and cumin seeds with bread crumbs.   Now, I gotta admit, when I see “Bread Crumbs” in any recipe, my instinct says, “substitute panko.” There is something special about these crystal-shaped pure white Japanese crumbs that makes you want to remove your shoes and bow, I always keep some around and experience a brief moment of indescribable joy whenever I get to use them.   The sauce beneath is obviously roasted tomatoes based, but there are onions, garlic, lime zest & juice, and ginger in there too. That was another aromatic endpoint as they sautéed in the crucible wok awaiting the roast tomato base.   When we tasted the sauce, it was picante, no problem, but a surprise. Just a dusting of red pepper flakes went in, but Liz surmised that the black pepper I put on the cod might have been excessive. I dunno. Ginger adds a little heat too, just ask Fred. The herb decor is mint, basil, cilantro, and parsley. Liz and I had a showdown here – see, she had watched the show and I had only synthesized from the recipe online. It was a classic visually-influenced versus print-influenced battle, which I stupidly won by pointing out that the green is just for appearance so you dust the bare plate just to use the whole canvas.   The cod itself was filling. After we devoured these half pieces, we didn’t think they would be room for the strawberry tart, but shifting gears on the palate made it easy. Something heavy followed by something light. Each course in this meal sets up the next. Let’s give Jody Adams 9 stars – that’s *********.     2:04:40 AM    comment []

The humble salad was the star of the show, we both agreed, but it’s hard to be humble when you’re wearing prosciutto and shaved Parmesan. Beneath the ingenious toppings, there is a bed of zucchini ribbons (Jody Adams said to use a mandoline. I don’t have one, so I used a Rival slicer set at 1/16 inch. There are blanched peas and arugula too, It doesn’t taste like raw arugula after it’s been tossed with a balsamic vinaigrette. Palate cleansing, fresh, fireworks burst of unexpected flavors, a variety of textures and colors – this is the salad your mama warned you about!       1:33:44 AM    comment []

I like the approach of chef Jody Adams. She calls for “aromatic” endpoints instead of time-based measurements. Here are cumin, coriander, sesame, and almonds being roasted and filling the kitchen with sweet magnificent aromas as they prepare themselves for the cod crust.     1:22:57 AM    comment []

Liz happened to catch the show on CBS Saturday morning and was fascinated by the tomato technique. That’s her disembodied hand you see removing the skins after the tomatoes spent 15 minutes under the broiler. They’ve already cooked by the time they go into the sauce.     1:16:04 AM    comment []

Liz topped the custard – a truly delectable mix off eggs, cream cheese, heavy cream, and chopped almonds – with strawberry halves and I drizzled on the melted currant jelly using a fast and bulbous turkey baster. No space invader in this desserrt!     1:09:40 AM    comment []

Dinner was late – I should have baked the tart shell earlier, like yesterday. I’m happy with the outcome though. The crust was nice and flaky from using the freezer to keep the butter nearly frozen after working it into the flour. Minimal working of the dough, foil liner inside, filled with dried beans, to hold the shape during the blind baking, then I flew it solo 10 minutes to get the crust “golden brown.”     1:03:39 AM    comment []