Ah, sometimes I forget that I shouldn’t be eating so many cruciferous vegetables at the same time as other cruciferous veggies… oh, the stomach pains I endure when I do. Roasted cabbage and roasted brussels sprouts – some of my favorite foods in this world – don’t tend to play nicely for me, especially when I just stand over the baking sheet and eat about a pound before dinner… eek.
But you don’t want to know about the troubles this dinner caused for me. You want to know what it is. Aside from the aforementioned roasted veggies flanking…
a glorious piece of simply roasted salmon, topped with an amazing tarragon & saffron beurre. Simple, yet divine.
Oh, of course there’s onions in it as well. Tarragon & saffron onion beurre? Does that sound fancy enough?
I also took some of the leftovers and mixed it with some freshly cooked pasta, a bit of the pasta cooking water, and a broken up piece of salmon that I roasted at the same time as the first time I ate the salmon. So good. So, so good.
And of course, finally, my TV dinner:
consisting of roasted brussels sprouts,
some of the pasta,
a wedge of roasted cabbage with a lemon slice to zazz it up,
a single chocolate surprise cookie,
and another piece of salmon topped with that glorious beurre.
Bonus special: a few days later, I made myself a steak from the freezer (save it: I don’t need to hear the horrors of what damage I did to my meat by putting it in the freezer), and had leftover steak that I thinly sliced, then layered neatly on top of a waffle, also from the freezer, that I crisped up nicely in my toaster oven. To make it even more amazing, I subsequently added a decent amount of that amazing beurre to the other side, and had myself…
One of, if not the best ever sandwich…
omg so delicious. So, so good. I daresay one of the best sandwiches in the history of sandwiches, even the Earl himself would approve. And really, I owe it all to the beurre. You want to know how to make it, don’t you?
Tarragon & saffron onion beurre
Butter (1-2 tablespoons)
Sliced onion (medium, or 1/2 large)
A pinch of saffron, soaking in a teaspoon of boiling water
Fresh tarragon, just the leaves (stems removed)
Salt/pepper, to taste
Melt butter in a skillet over medium heat; add onions. Cook onions until soft, then add the saffron WITH the teaspoon of steeping water. Mix through, then add tarragon, stirring again to distribute evenly, then season with salt/pepper to taste.
Then put that sh*t on everything, cuz it’s good.