Last month we had our December Hungry in Brooklyn Dinner Party and it was a great success!  I had every intention of getting this post up right away, but then all of a sudden it was Christmas and I found myself in Sonoma County. I drank wine. A lot of it. Every single day. I got very little work done, and thus I understand France a lot better now, even after having studied abroad there in my college days.

So without further adieu, the courses! 

FIRST:

Frisee Aux Lardons - chicory & frisee, meat-hook bacon, poached egg, shallot vinaigrette

SECOND: 

Cranberry Bean and Winter Kale Crostini - lacinato kale, heirloom beans, salvatore brooklyn ricotta, house-pickled red onion 

SAVORY:

Filet of Sole - baked wild-caught atlantic sole, roasted pink radishes & brussels sprouts with beurre noisette, microgreens in lemon vinaigrette; pureed parsnips family style 

SWEET

Organic Pumpkin Whoopie Pies - locally milled flour, organic pumpkin, organic cream cheese buttercream filling 

I’ll be updating the blog all week with recipes and links!  Make sure to check out the next post for photos of the food, the guests, and the fun courtesy of Wyatt Tuzo.  

Trout is delicious and easy to prepare, but the whole-troutedness of it might make you decide to pick up a different fish that is skinless, boneless, and filleted into a perfect package.  Well, my friends, you are missing out! Trout is not only delicious and easy to prepare, it’s extremely inexpensive.  The recipe below is for one trout, which is a great dinner for two when paired with other hearty side dishes.  These are 1-lb. fish, but a lot of that weight is accounted for in the head, so make one for each person with a light salad or vegetable.  

Our good friend Davis Herron over at The Lobster Place answers all your questions about trout before we head to Lodge for Cooking Trout 101.  Then it’s back to our own kitchen for a roasted trout recipe that’s simple yet impressive. 

ROASTED BROOK TROUT 

• 1  1-lb Red or White Meat Brook Trout: cleaned, gutted and butterflied. 
• 1 clove garlic
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 sprig rosemary
• 1 tsp lemon juice
• 2 tsp olive oil, plus extra for the skin of the fish 
• 3 lemon slices 

Preheat the oven to 450 degrees F. In a mortar and pestal, grind the garlic, salt, pepper, and rosemary until it’s in a paste.  Thin out the paste with the lemon juice and olive oil.  Place your fish on a baking sheet and rub the skin with olive oil.  Sprinkle some salt and pepper for extra flavor - especially if you like to eat the skin. Spread the marinade on each filet, place the lemon slices inside, close it up and roast it in the oven for 10-15 minutes or until the flesh is opaque and flaky.  

Dig in and enjoy!