As the days get longer and the temperature rises, we in the Pacific Northwest like to take our dinners outside.
This weekend marked the beginning of dinners Al Fresco for us. Brian cooked the most delicious Red Snapper – oven-poached with fennel & orange. The recipe is from one of my favorite professional chefs, Caprial Pence. Her recipe calls for halibut, but really any white fish will do. You can find that recipe HERE.
Eating outside, we have a tendency to linger a bit longer over dinner, taking a bite of food, savoring the flavors, and breathing in the fresh air. I’m sorry to say that while eating inside, Brian often has his phone with him, checking work email from time to time. It’s the downside to running your own business out of the home. Hard to get away from it. But, when we’re outside, Brian uses his phone for another activity…
taking pictures of clouds. Awesome!
To celebrate our first Al Fresco dinner of the season, I made us a Raspberry Sherbet. Make with buttermilk following THIS recipe. So good. The buttermilk offered a smooth texture without making the sherbet too rich.
All in all, a great first dinner out. Looking forward to many more!
How’s the weather in your neck of the woods?