Plum salsa – I would never have come up with the plums in this recipe; one of the delights of cooking with someone else. Sweet-tart plums; cilantro, lime, and jalapeños to make it a spicy salsa. This food adventure begins thus here, mix and set aside.
One of the many delightful consequences of visiting my son and his fiancée on their farm is the exposure to vegetarian dishes and the products of their garden, this time fresh shell beans. The pods may be tough, but the beans are easily removed. They have everything beans have to offer: Lots of protein and fiber, calcium, iron, folic acid and potassium. Shell beans have a creamy texture and a wonderful fresh flavor.
Fresh corn, still available, sweet and creamy and a typical Down-East summer treat. Today’s chèvre is a Humboldt Fog from Cypress Grove, with a texture that is “creamy and luscious with a subtle tangy flavor”. Delicious, but I remind Piet of a local Maine farm, Seal Cove, which makes equally delicious cheeses. Cheeses are a hobby of mine, and as individually varied as good wine and boutique beers. I grew up in a country that has dedicated cheese stores and where buying a slice involves careful discussions, counseling and tasting.
Here I am, talking about beans and cheese and we haven’t started cooking yet! It must be the wine, no chef should be without the occasional lubrication (Oregon Pinot Noir tonight). Not quite true, because the beans are simmering away, and are soon ready for stage II.
Sauté the onions, garlic, beans & tomatoes as ordered and simmer them till you’re ready for the pièce de résistance, the trout. Since trout cooks so quickly, you need 2 large sauté pans for the 4 filets, so this requires careful timing, about halfway through the succotash simmer.
Ready! Serve immediately. This is best done by getting the plates ready with the succotash plus goat cheese first, just before the trout jumps hot out of the pan. Salsa on top, some slices of fresh bread, another master piece at less than 300 calories/serving: