Tonight is the last night my youngest daughter and I have on our own. My eldest is in Disney World on her Senior class trip, and will be returning tonight. I'm looking forward to her return, but I am sad to have less one on one
time with my baby. Ah well, 16 years old is hardly a baby, but both of them will always be my dear children!
Tonight I am making a first course of chicken broth seasoned with garlic and sriracha and ginger, and garnished with carrot cubes, thinly sliced scallions and slices of shiitake mushrooms. I put a touch of white wine in the broth as well. I thought I had fish
sauce, but no luck there.
The soup will be followed by a crab cakes on a bed of baby greens with yellow and red grapes tomatoes, red onion and thinly sliced celery dressed with an orange vinaigrette. I'll probably use champagne vinegar, and the zest of a half orange, more or less. The
olive oil I'm using is nice and fruity, and I think it will work well. A scant teaspoon of Dijon and maybe a 1/2 tsp. of whole grain mustard and a pinch of salt should do it well. I bought the crab cakes at the
Medford Seafood Market
on Jackson Street in Medford. It's a nice place with normally good seafood and helpful staff. I don't work for them. I don't even know the owners, but if you live in the area, now you know
about a good seafood market!
I have some small swordfish steaks, that I think I will pan sear in brown butter and then just make a sauce from some lemon, white wine and butter. I'll serve it with steamed broccoli and lemon rice. My daughter really wanted to try swordfish. I've had it several
times, and though it isn't my favorite, it is still a good choice. We've been trying to eat more seafood lately, and this is a great way to get my daughter to try new things.
She has always been the child who was picky. Not on the level of most picky eaters I've heard horror stories about, just kind of picky. She is the one who would walk in the kitchen while I was cooking supper and say, "What's
yuchy stuff?" She knew that she could not have dessert if she didn't at least try a bite of everything on her plate. Inevitably, she would ask, "What's for dessert?" Armed with
the current information, she would assess whether it was worth trying that "yuchy stuff." Often she would sigh, and then ask to be excused from the table while the rest of us ate a nice dessert.
She isn't like that anymore. She is much more adventurous in her food choices. I think we handled her the right way as she grew up. We never forced her, but let her decide. But there were rules to be followed. She is my baker. I am not a good baker, but she
is starting to really explore baking. I'm happy and proud that she is considering to become a pastry chef. She is really bright, and very creative. She could be successful in any endeavor she pursues, but I sometimes think we have enough college edumacated
people gleefully barking out, "Welcome to Walmart!" or "Would you like fries with that?" I will not be heart broken if she chooses a different path.