I was feeling like I was in a cooking rut, so I tried a couple of new recipes, both from the archives of the NYT. First, roasted fish with brown buttered corn; I used haddock, but under the lemon-garlic butter that you roast the fish with and the really amazing corn sauce, I could have used an old shoe and it would have been delicious (if a little tough). The sauce is made by sauteeing corn in brown butter, pureeing half and seasoning it with lemon, garlic and parsley. If it was this good with frozen corn, I can't wait to make it again in the summer. It would also be good on grilled chicken, I think.
The other new dish was a roasted cauliflower salad with lemon-tahini dressing and crispy chickpeas. Another winner, so thank you NYT! With a little farro thrown in it made an excellent lunch, too.
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