THE HAKE
For my first meal, I decided to make Pan-Roasted Hake with Roasted Fennel, Fresh Grapes and Brown Butter Vinaigrette. I figured the fish had the shortest shelf life and I was intrigued by the faro, which I have never cooked with before. The recipe looked simple and I knew that I would have to resist the urge to improvise if I wanted to be able to judge the meal objectively.
To start, I prepared the fruits and vegetables, cooked the farro, roasted the fennel and toasted the nuts as per the instructions. The steps were easy to follow and having everything measured out ahead of time was a big time-saver and made the whole cooking process go smoother. Please, blog, may I have some more?
wildscallion 