flounder, tomato-oregano butter; rabe with sautéed garlic


One of these days I’m going to get the ‘turning once’ down pat. In the meantime, the plates often end up looking a little bit rough around the edges.

  • two flounder fillets from P.E. & D.D. Seafood, sautéed in olive oil and butter over high heat until golden brown (2-3 minutes on the first side, 1-2 minutes on the other, served with a tomato butter composed earlier by melting some ‘Kerrygold Pure Irish Butter‘ and adding one chopped shallot from Mountain Sweet Berry Farm, cooking it until softened and fragrant, removed from the heat, allowed to cool for 2 or 3 minutes, then tossed with quartered/sixth-ed Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods, seasoned with salt, and chopped fresh oregano from Stokes Farm added, along with a few drops of red wine (Chianti) vinegar
  • young, tender broccoli rabe from from Migliorelli Farm, wilted in olive oil flavored with bruised garlic from Whole Foods, seasoned with salt and pepper, put on two plates and drizzled with more olive oil
  • the wine was a California white, F. Stephen Millier Angels Reserve Chardonnay 2014
  • the music was two symphonies by Aulis Sallinen, No. 3 and No. 5,  Ari Rasilainen conducting the Rheinland-Pfalz State Philharmonic Orchestra