Fancy food

It's been a while since we've made a fancy meal at home, so a random Friday that Nick & I both had off seemed like a great day to do so!

On the menu (all from the Ad Hoc at Home cookbook):

Creamed corn

Sauteed Asparagus Coins

Wild Cod (actually halibut) en Persillade

 Look at those chives we grew ourselves!  (*So proud)

 Any guesses as to what THIS is??

It's chive oil!  

You blend chives & canola oil (see picture above, thanks Magic Bullet!) and then let it sit over night and slooooowly drain through a cheesecloth.  It was actually really flavorful oil that we mixed with the asparagus.

 Different piles of finely chopped green things (parsley, chives, & lime zest)

 Main course, pre-baked: 

Halibut en persillade - that just means "breadcrumbs with herbs used as a crust".  It was really easy actually, put the fish in a pan, make the top crispy, & then bake in the oven.

 The finished result!  That is the bestest darn creamed corn I ever did eat.  I could have eaten an entire plate of it.  And the asparagus was fun - you cut the ends into little "coins" and mixed it with the tips.  Kind of a lot of work for just presentation, but I was entertained.  Nick had gotten a bottle of champagne at work, so we made a little cocktail with it!

And yes, that's FOUR towels worth of dishes!  Yikes...

So to #13 (cook from Ad Hoc) - I get to count Chive Oil, Parsely Water, Asparagus Coins, Creamed Corn & Cod en Persillade!  Yay for multi-mini check! 

What should we do with the rest of the chive oil? Any thoughts??