Sunday Scribblings: Indulge (a News & Notes production)

Another cooktop bit the dust again early last week, went out with a sudden pop and a curl of smoke, a rank of error codes. Took five days to get a repair technician out here who looked at it, said (basically), "it's broke," and ordered every possible replacement board for the thing; said he'd be back next week.

We'll see how this goes. Last guy who tried that tactic ended up frying the new boards as well, decided he'd be better off just giving us a new cooktop. Might happen this time, too. Sometimes I wish for more reliable appliances like this or this, but in lieu of such foresight, I'm glad we've been getting the five-year warranty. Also, that we bought a relatively high powered burner plate so we can boil water for coffee in the morning; and finally, that it's summer, a good time to use the grill.

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There are a couple of other reasons it's been good to be able to boil water: for one, with the profusion of basil we've been getting from our farm share, it's been hard to resist the opportunity to over-indulge in pesto. Not that it's necessary, of course, to make pasta for pesto -- stoned wheat crackers work well as an edible scoop for a single person in quest of a convenient and tasty lunch -- but serving it on pasta makes it nicer for a family supper.

For another, we've been getting fava beans. Lots and lots of fava beans. Enough fava beans that I have to blanch and skin them as soon as I return home or there'd be no room for anything else in the refrigerator. That many fava beans.

Personally, I like fresh fava beans so much that I'd be happy eating them blanched & skinned, boiled until just tender (sometimes the blanching is enough to do it), and then lightly dressed with olive oil and a bit of salt: that way they get to be the main event. Makes me happy.

They work just as well, though, in supporting roles; for example, with salmon fillets poached in court boullion. This may be French, but it's certainly not complicated; simply delicious. You start by combining three parts of water to one part dry white wine in a shallow pan (a braising dish or deep skillet is perfect) along with a handful each of thinly sliced onions, carrots, and celery, a sprig or two of parsley and thyme, a teaspoon of salt. Bring to a boil, immediately reduce the heat to a gentle simmer, and cook, partially covered, for 20 minutes. In the meantime, prepare an herb butter from 4 tablespoons butter, 1 small finely minced shallot, 1 tablespoon minced dill, 1/2 tablespoon minced chives, a pinch of salt.

After twenty minutes, add four quarter-pound salmon fillets to the broth -- do NOT increase the heat -- and cover the pan. If the fillets are completely covered by the broth, let them cook for five minutes; with a sharp knife, check the center of the thickest fillet to determine when they are done (my preferences here are somewhat heretical: I like overdone fish, and have been known to poach my fillets for as much as seven minutes).

If the fillets are large, and not completely covered by the broth, turn them after three minutes and begin checking to see if they are done after six minutes. To serve, place each fillet in a shallow bowl, top with a tablespoon or more of the herb butter and a handful of blanched and skinned fresh fava beans, and then ladle the broth over the salmon.

Goes with with parker rolls and a simple salad.

Be forewarned: cowboys may make fun of this, but they will like it, I promise they will. But just in case someone is hungry afterward, it might be worth making sure to have some bbq chicken wings stashed in the refrigerator, or a triple layer chocolate cake ready on the counter. Like I said, just in case.

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On the wildlife watch, the coyotes are surprisingly quiet this year; no bears so far. We have, however, seen hummingbirds feeding at our delphiniums and a pair of sandhill cranes strolling together along our trails. The cygnets at the pond at Scio Church Road & Parker are getting larger, losing more of their gray every day. On my way to the farmer's market early one morning last week, a family of raccoons -- mama and four kits -- brazened their way across the road ahead of me. The monarch butterflies have returned and the viceroy, too The fireflies are numerous, one of our evening entertainments.

That's all from around here. What's new in your world?

Sunday Scribblings