Last night we had some delicious Sockeye Salmon, which was fresh, wild caught and currently in season. Seasonal food is important for a number of reasons. For instance, last night the fish was $7.99 a pound at Whole Foods. There are a number of other reasons, but when you look closely, it all comes down to price in one way or another.
By purchasing food that is in season you are more than likely also buying something that didn’t have to travel far. As our liquid fuel becomes more and more scarce, the drive that our food has to take contributes to it’s price. Fresh food that doesn’t travel far has more nutrients and is therefore better for you. As people like Alice Waters push toward good food education, the demand for fresh, local, seasonal food will increase, lowering the price. A good example, but one I choke on, is Walmart. When the largest grocer in the world commits to organic produce we are all better off. I suggest that if you don’t actually shop at Walmart but I do see the reality. The more people are exposed, the better off we will all be, and the lower the price will be for organic food as the demand increases.
Along with our Salmon and a salad we had this easy, complementary vegetable. This yummy dish has anchovies in it. If you are one to turn their nose up at the concept of anchovies, try this out. I think that you will find that the reality of anchovies does not match your anticipation. They are wonderful. They melt over the cauliflower and add a great, salty and very slightly oceanic taste that goes really well with seafood. We usually get the ones packed in a tin with olive oil, but these came in a little jar and were fantastic. Thank you Whole Foods.
- Head of Cauliflower, chopped
- Cheddar Cheese (optional)
- Tin or Jar of Anchovies
- Olive Oil
- Salt and Pepper
- Chef’s Knife
- Oven Proof Dish (8×8 or 9×11 is a good size)
- Preheat the oven to 400.
- Spread the cauliflower out evenly in the dish.
- Sprinkle the anchovies evenly.
- Drizzle a little olive oil.
- Salt (very lightly if at all) and Pepper.
- Roast for 20-25 minutes until the cauliflower is slightly caramelized and the anchovies have melted.
- Stir and then grate a light layer of cheese. You can use whatever cheese you would like. We used cheddar last night because it matched the color of the salmon. Not a very good reason really, but it worked. You could use any cheese that melts. Usually we don’t even bother with the cheese. Leave this to your mood and waistline.
- Roast for another 20 minutes so the cheese has a chance to thoroughly melt.