Hello everyone - it’s been a minute. And Allan has been frequently playing NPR podcasts out loud. So hey! Welcome to the end of the longest winter ever to exist! We made it! I lost my energy to cook for a while there but I’m slowly getting back into it, usually sans instructions - I also subscribed to the NY Times and so now y’all are getting a newspaper recipe. We’re full adulting now. Buckle up.

Seared Fish with Creamed Kale and Leeks! Ah crap, I’ve just realize this is two NY Times recipes in a row. I promise the next one will be a handwritten recipe straight from my grandma. She just bought me a new safety mandolin and things are about to get LIT in my kitchen as a result. Safely. Anyway.

Verdict: Is the Pintrest photo complete bullshit? Yes. But to be fair, this was a complete struggle meal for me that I did not adequately prepare for and I used freakin’ frozen cod so like what did I expect.

Is it crazy expensive/time consuming/confusing? I classify the NY Times recipes as ‘intermediate’; I found this to have what felt like more steps than necessary, and took a while. It wasn’t too expensive except that kale and leeks are on my shopping list maybe once every five years, and non-frozen fish would’ve been well worth the money.

Does it taste good? YEAH. Way better than it had any right to taste. You’ll understand why later.

Seared Fish with Creamed Kale and Leeks

INGREDIENTS

4 (5- to 6-ounce) Arctic char or other mild fish fillets, such as salmon

Kosher salt and black pepper

1 ½ pounds curly kale

3 tablespoons unsalted butter

1 large leek (about 1/2 pound), trimmed, white and pale greens quartered lengthwise then thinly sliced

6 large fresh thyme sprigs

3 garlic cloves, minced

1 cup heavy cream

1 ½ teaspoons Dijon mustard

1 teaspoon chicken or vegetable stock concentrate, like Better Than Bouillion

Cooked white rice or pearl couscous, warmed, for serving

2 tablespoons olive oil

Prepare your fish: Pat the fish dry, then salt the skin side to help draw out moisture. Set on a plate and refrigerate, uncovered.

Bring a large pot of salted water to a boil over high. Prepare your kale: Pull the leaves off the stems and tear leaves into bite-size pieces. Wash vigorously, drain, then set aside.

In a medium saucepan, melt the butter over medium. Add the leek, thyme and garlic, season with salt and pepper, and cook, stirring frequently, until soft, about 7 minutes.

Stir in the cream and bring to a boil over high. Continue to cook on high until thickened, about 5 minutes. Using a fine-mesh sieve set over a liquid measuring cup or small bowl, strain the sauce, pressing to extract as much liquid as possible. (You should have about 1/2 cup sauce.) Set aside the solids and return the sauce to the saucepan. Whisk in the mustard and stock concentrate, and season with salt and pepper. Cover and set aside.

Discard the thyme sprigs and stir the cooked leek mixture into cooked rice, if desired. Season to taste with salt and pepper.

Once the sauce is done, blanch the kale in the boiling water until just wilted, about 2 minutes. Transfer to a colander to drain and rinse under cold water. Once cool enough to handle, squeeze out the excess liquid. Add to the strained cream, then season with salt and pepper. Cover, and warm over low, stirring occasionally.

Cook the fish: Heat the oil in a large nonstick skillet over medium-high. Pat the fish dry a second time, then season the skin with pepper, and the flesh with salt and pepper. Add to the hot oil, skin-side down, and cook until the skin is crispy and golden, about 3 to 4 minutes. Carefully flip the fish and cook until the outside starts to turn golden, but the thickest part of the fish is still slightly translucent, about 3 minutes.

Divide the rice (if using), creamed kale and fish among plates and serve immediately.

So here’s what you need! Sort of! You’ll notice I have store brand yellow mustard instead of dijon, coconut milk instead of cream, frozen cod instead of fresh char, no fresh thyme, and I forgot to photograph my (brown not white) rice. Like I said, this one was an unprepared-for struggle.

Our beloved, trusty, 15 year old CVS rice cooker. Hasn’t failed me yet. 

My sous chef rushing to help get the dishes unloaded so I can have some space in our new kitchen! It has counters mounted facing each other with just enough room for a Rew and an Allan to get precisely in each other’s way.

Do the ‘ol cold water dethaw on your bland fish. You couldn’t even remember to thaw the fish properly. You probably don’t deserve to be attempting a NY Times recipe. What were you thinking.

Pretend you have any idea how to make kale edible. The stem seems hard so shred the leafy bits off? The smug smile is a lie.

This kale will be edible right?! Definitely not curly, definitely not as much as the recipe called for.

Leeks! I actually LOVE leeks, I just never interacted with them growing up and don’t really understand which parts you’re supposed to chop/cook/eat and which are meant to be tossed. It’s easy with a carrot - cut off the green and eat the orange. But leeks are just ombre gradients of green then suddenly white? We eat it all? Are some parts better than others? How much is TOO much leek? Special appearance in the background by fancy chocolates from Salem.

Pardon my blurry photos, it is way past time for a new phone. They look like veggie clipped toenails. Delicious.

Ok now it’s time to share my real shame: my coconut milk had spoiled. I did not have any cream. I did not have any real milk. I frantically googled different cream replacements, NONE of which I had the ingredients for. So I made this absolute abomination. It is (forgive me): vanilla greek low-fat yogurt whipped into plain almond milk with a little bit of melted butter stirred in. It smelled like frosting gone bad.

OH WELL IN IT GOES. Things got vaguely...creamy. <eyebrow waggle>

Then it tells you to squeeze all the cream out of your beautiful leeks. Easier said than done. This process was messy and resulted in WAY less liquid than I had hoped - if I’d used real cream I would’ve just...added more. Instead I had leek-flavored vanilla greek yogurt almond juice. DO definitely save the leek bits for your rice!

Pour your pathetic amount of leek yogurt juice back into the pan and desecrate it with flippin’ yellow mustard and boullion. Push down the despair. Make sure to do this while hangry at like 9pm.

“Blanche” your kale, aka give it a day at the sauna. Boiling water for just two minutes then squeeze the ever loving heck out of it. Everything you’re cooking for this recipe ends up with tiny portions WHY.

YUM! Go mix your leek leftovers into your rice. Next time maybe just make leek leftovers and rice and skip everything else? At least this time you started the rice first, good job!

Mix the mustard yogurt juice with your wet leaves. How did all those ingredients shrink so damn much? You are so hungry.

Cook your fish. Remember at the very end you were supposed to, y’know, SEASON it. Absolute amatur hour over here.

Your warm wet leaf goo! It actually smells very good. This is my smallest saucepan, if that gives you any sense of what a tiny portion this made. Thank goodness for leeky rice.

Aaaaaaaaand plated! I told you it didn’t look anything like the Pintrest photo. It was promptly inhaled and while I know hunger is the best seasoning, Allan also agreed it was tasty despite him not liking any of the individual ingredients!

Well, that didn't work! I was trying to adapt a recipe for chicken patties by substituting gelatin for eggs. It just wouldn't hold together, and here's what I think happened: you warm water to make the gelatin "egg," then it gets poured over chicken and veggies that are cold from the refrigerator. So as the prepared gelatin hit the main ingredients, it did not remain fluid but turned into lots of little clumps. So my chicken patties would not hold together.

Hubby suggested putting the chicken mixture in a skillet to heat it up, and maybe melt the gelatin again, but make just one big chicken hash out of it. It smelled good, seemed to be cooking along good. All was well until I went to flip it. I put a plate upside down over the chicken in the pan, then quickly and carefully (with oven mitts!) flipped the whole deal over, so the chicken hash could fall into the plate, which was now at the bottom of the stack. But the chicken hash stuck to my "nonstick" skillet, and well ... you see the mess it made.

I pressed the recipe all back together best I could, and let it cook until the bottom was a little toasty, too. It still didn't really hold together, but you know what? It actually tasted good in spite of looking like a train wreck on a plate. We both went back for seconds!

So my recipe adaptation was a failure, but I still learned something about technique: don't add gelatin mixture to cold food. It just won't work. Back to the drawing board!