• Cooking,  Eating,  Local Products

    Baked Trout and Sustainable Seafood

    Taking a break from Dark Days Challenge meals this week because I’m still recovering from a fantastic Valentine’s Day meal and there are tons of leftovers in the fridge. The kitchen partner’s baked trout rocked my world last night. We don’t have many options in Minnesota to feed my seafood cravings, but he always finds a way to make a special meal work. As many times as I salivate over that pile of once-frozen shrimp in the meat case, I have serious qualms about eating seafood. A local baked trout is as good as it gets. My concerns about seafood began in 2010 after watching The End of the Line, a documentary examining…

  • Cooking

    Baked Trout with Thyme and Sunflower Oil

    Weeknight cooking is split pretty evenly at our house, usually determined by whoever steps in the door first. I understand having a kitchen partner who gets as excited about vegetables, new recipes, and baking bread as I do is rare; I certainly don’t take his enthusiasm or help for granted. If I sketch out the grocery list and some ideas in advance, the odds are in my favor to come home to a simple, well-prepared meal. Occasionally the menu does not go according to plan, but often the surprises are better than the best intentions. I had picked up the fresh trout filets earlier thinking of fish tacos on Cinco…