The First Meal

I barely have the time to buy toilet paper, let alone stock up on groceries and experiment in the kitchen. Which is why I am proudly posting about something very simple I did recently: prepare a meal. And not just any meal -- a healthy, balanced dinner that required a variety of cooking methods and utilization of knife skills.


The salmon was sauteed with oil and butter, cooked mostly skin-side down to create a crunchy exterior. Romaine hearts were halved, then grilled and drizzled with a shallot-orange vinaigrette. The potatoes were cut into tournage, a shape that resembles a football. These little things demanded the most labor. First they were blanched in boiling water, then sauteed with oil and finally roasted in the oven with butter.

The result was a colorful, refreshing dish that was perfect on a summer evening.