Tonight's Dinner: Pan-Roasted Trout with Sauteed Crosnes and Spring Salad of English Peas, Asparagus, Shitakes, Feta and Mint

In an effort to incorporate more fruits and vegetables into our diet, we've been trying to go to the Hollywood farmers market every Sunday. This week, we came across these cute little tubers called crosnes (pronounced 'krones'). The nice guy who works the booth said Michael Cimarusti at Providence has been serving them, so we thought if it's good enough for Providence, it's good enough for us!


The crosnes (and the whole meal) were wonderful, rooty and crunchy. Next time, I think M will cook them a little more as the larger ones were a little crunchy, the smaller ones were more tender.

Husband Extraordinaire!

How I got so lucky, I'll never know. M, my husband of almost one year, is a former personal chef, currently a full-time artist, and cooks for me every night. Every night! I hate to gloat, but I can't help myself.

When he was working as a personal chef for a lovely family in the Palisades, I had to fend for myself and cook dinner for myself which was not only unsatisfying, but rather sad. It would be me and the cats until 10ish when he'd get home exhausted. It was hardly the best situation as we started our marriage.

Now, I come home exhausted and he's home from the studio, cooking up a storm. Last night? It was seared scallops with a cilantro, ginger, and lime glaze (pictured below). Tonight it's Point Reyes blue cheese and pear stuffed pork chops with buttermilk mashed potatoes and broccoli (also pictured below).

M really is a dream come true. We've been together a little over five years and I still think he's pretty damn perfect.