This post does not really have a theme. I searched through memorable food events in late January to mid-February, and I decided on this corny title, since the photos seem attractive enough that I will want to remember them.

I write these posts as much for myself as for my loyal followers. The Blog gives me a handy reference of dishes I enjoyed, and it documents enough about how they were created to be useful when I want to repeat any.

Tinned fish is always available for an easy and delicious lunch. Here’s one with Portuguese Ventresca tuna in an open-faced sandwich on my pan-fried sourdough bread.

Crispy Mushroom Technique

I had some good oyster mushrooms from Fat Moon Mushroom Farm, and I recently learned a good way to make crispy roasted mushrooms. After tearing the mushrooms vertically into smaller strips, I tossed them with olive oil, salt and pepper. Then I dusted them lightly with potato starch and roasted them at 400° F. Turning them once or twice and watching carefully so they were not overdone.

Octopus from New Deal Fish Market

I had excellent luck at my fish market. I was there to replenish my supply of frozen e-z peel shrimp in 2-lb. bags and to buy fresh swordfish and hake for dinners that week. They also had a very attractive 2.5 lb. octopus. Since they sell it by the tentacle, it had just six legs left, which was just the right amount for me. Using the usual preparation, I braised it in its own juices in a 200° F. oven for about 5 hours, then marinated it overnight in a citrus olive oil bath. It turned out to be the most tender octopus I ever made.

“Crab Cakes” Made from Lion’s Mane Mushrooms

Another gustatory delight from Fat Moon was made with Lion’s Mane mushrooms. I bought a grow-block from Fat Moon and watered it regularly for 2 weeks. The yield was 2.5 lbs. of perfect mushrooms. Tearing the mushrooms into small pieces approximating the crab meat obtained from crab claws, I made this dish for the third time — again with fine results.

Sole Fillets Wrapped in Pancetta with Rapini

Continuing the seafood theme, one night I made a dinner with fillets of sole, stuffed with sautéed chopped mushrooms, and wrapped in Pancetta. Accompaniment was a vegetable I love and my wife won’t eat — Rapini, or Broccoli Rabe. The wine was Vadio, a white wine from Portugal. It was new to me, and it was delicious.

Risotto with Shrimp and Vegetables

Cianfotta

For a change of pace, Cianfotta — a marvelous vegetable stew from Naples — really hit the spot. The wine was Ligurian, a Rossese from Punta Crena, one of my favorites.

Vegetables for Breakfast

We close on a vegetable note: hummus on grilled sourdough with tomato and radishes. No wine for breakfast!