This week I’m trying out the “Grocery Bag” feature from Everyday Food, which sends you to the supermarket with one list to create a week’s worth of dinners. First up: Oven-roasted fish and mushrooms.
Cost of ingredients: $25.66 — most of which ($17.98) was thanks to the cod. I already had olive oil, salt and pepper.
Substitutions: Isn’t it odd how buying a beer at a bar for $2.50 is OK, but you chafe when a container of fresh herbs costs that? So I didn’t buy fresh thyme, but I did use Herbes de Napa, which (a) I love, and (b) has thyme as one of, if not the, first ingredients. And for most of the recipe I didn’t use extra-virgin olive oil, just the regular stuff.
As easy as they said? the most time-intensive part involves washing and halving two pounds of mushrooms.
How’d THAT go over? Pretty good. Not necessarily the most thrilling way to start off a new week’s experiment — it’s just fish and mushrooms, roasted. Had I been more industrious, I would have made some rice or something. Why do I always get tunnel vision according to how it’s depicted in the magazine?
Would I make it again? Eh. If you want to, here’s what it entails: Toss mushrooms with olive oil and spices, roast on a baking sheet for 15 minutes. Add cod, which has been rubbed with oil, salt and pepper, and roast for another 10-12 minutes. On the side, mix 1/2 cup fresh parsley with 1 tablespoon lemon juice, a teaspoon of olive oil and some salt.
|WHAT SAM WORE: 02-15-10|
|The shirt: Button-collar dress shirt by Burberry, from Last Chance.|
|The tie: Knit silk from J. Crew — on loan from my friend James.|
|The pants: Khakis from Banana Republic.|
|The shoes: Suede sneakers from Banana Republic.|