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Red, White, and Bleu: A Critic at Large: The New Yorker

Red, White, and Bleu: A Critic at Large: The New Yorker

Red Grouper with couscous

I put the grouper in a heavy iron pan with olive oil, salt, pepper and a squeeze of lemon, and put it in a very hot oven for about seven minutes. It was lovely. The couscous sat in fish stock, and I added mint, salt, a quickly-grilled chopped onions and tomatoes, with lot of dried mint.

Potato salad

The potatoes (and garlic cloves in their skins) were chucked in the oven for a long, slow while, and then salted, peppered and doused with some good truffle oil. That's parsley on top. The garlic was smoky and sweet.

Bratwurst, lovely bratwurst

Three-cheese and rocket pizza

I used feta, parmigiano and provolone cheese on this, on a chopped-tomato base. This marks the first time I have ever rolled and baked anything with dough, which I'm quite proud of. It was lovely, and gone in minutes.

Mesclun Salad