Suzanne Goin’s Alaskan Black Cod with Kabocha, Golden Raisins and Pedro Ximenez. Photo Credit: Heather Platt
After reading through the final draft of Suzanne Goin’s soon-to-be-published AOC cookbook, I felt a) starving and b) inspired to cook EVERY delicious recipe in it. I would scroll through it over and over again reading through the recipes obsessing and thinking, “That one sounds good….oh that sounds so good too. Wait, actually I think I have to make that one first.”
Like Sunday Suppers at Lucques, Suzanne’s AOC cookbook is conveniently divided up into seasons which helped me narrow down my culinary indecision to fall and winter recipes, recipes for which I knew I could find ingredients at the weekly farmer’s market. And as much as I wanted to make EVERYTHING all at once and eat it immediately, I couldn’t stop thinking about this one black cod recipe that involved Suzanne’s favorite of squashes, kabocha, golden raisins, and something called Pedro Ximenez, which she describes as “one of the worlds greatest uses of grapes.” Given that description and my weakness for any recipe involving golden raisins (I love snacking on them while I cook. It’s the same with Marcona almonds, which aren’t in this, but thankfully Suzanne loves Marconas too.) I had to make it. I love recipes that introduce me to new ingredients! Or in this case, a pantry staple. Everyone should have a bottle of Pedro Ximenez sherry in their kitchen. And after an easy trip to my local wine store and a pleasant trip to the farmer’s market, I found myself eating one of the most delicious meals I’ve ever tasted. Now the only question is, what to cook next?….
Santa Monica Farmer’s Market Kabocha Squash. Photo Credit: Heather Platt
Pedro Ximenez Sherry.
Photo Credit: Heather Platt
Alaskan Black Cod with Kabocha, Golden Raisins and Pedro Ximenez. Photo Credit: Heather Platt
i am salivating.
Reblogged this on lucques.