Supper edition

Cool, grey, misty mid-June days and evenings have sent us back indoors for supper. 

Tonight's was a salmon oven-roast that we've fallen in love with and repeated many times. I first started cooking it in Maine, where we had access to superb - if farmed - Gulf of Maine salmon, and it has translated well to Brooklyn (with salmon farmed in the Faroe Islands; eating fish is...tricky, to say the least). 

The recipe is based on this one: spicy slow-roasted salmon, from The New York Times. I riff a lot with the spices, and often use berbere (the fragrant East African spice blend). And tonight's version included three tender, sliceable heads of spring garlic.

I was lucky to sip an exceptional 2020 dry Riesling this evening, from our friends at Storm Cellar, in Colorado. I treated myself to a six-bottle box of their wines, which arrived at our door last week. 

We had company. Pirelli enjoys salmon nights. He was a little impatient for the meal to begin.

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