Three Dinners in Laconia

I don’t have much to say about Laconia. It’s in New Hampshire, and despite its proximity to several ski mountains, it’s boring as hell.

I did mange to find multiple kinds of fresh fish at the local supermarket. I stocked up on plenty of vegetables and fought the good fight for wifi. With limited ingredients, I decided to draw from inspiring recipes I found online and some of my own fanciful ideas. I tried to care for each of my ingredients while relying on some Italianesque tricks I have up my sleeve.

Baked Atlantic Salmon with Stuffed Peppers and Butter Bean Puree

Inspirations: Cook Eat Live

If there is one thing I understand about cooking fish, it’s that you don’t want to over cook it. If it’s fresh, treat it lightly and cook it fast. I cut off 2 4oz filets of salmon, evenly spread 1/2 teaspoon of evoo on each, and sprinkled them with some fresh lemon juice. In and out of the oven in about 10 minutes. A pinch of seas salt and fresh ground pepper directly on top.

The butter bean puree included 3 cloves of mashed up roasted garlic, a couple teaspoons of fresh chopped parsley, and more evoo than I will admit.


The stuffing was a bit of mashup: sauteed onions & baby bella mushrooms, wilted thinly-sliced kale, raw chopped red pepper, and toasted bread cubes.

Here is how the stuffed peppers looked right before they went in the oven. I topped them with cheddar cheese. Don’t hate.

I served the meal with a bottle of decent Malbec and some blue cheese.


Pan fried Haddock with Roasted Tomato Salsa and Apple Blue Cheese Salad

Inspiration: Tomato Kumato

Let’s talk about the Haddock first. I carefully flash-fried both sides of a 4oz filet in about two tablespoons of evoo for about 4 minutes. It was the last thing to go on the plate, and I quickly added a final touch of sea salt and fresh pepper. Perfection!

The salsa was made almost entirely in the oven. I roasted plum tomatoes, onions, and garlic cloves for about an hour. After that, I mashed it all up and reheated it on the stove top with a few teaspoons of fresh parsley.  My salsa did not come out nearly as wonderful as the one on the Tomato Kumato website looked, but it was still delicious. I topped the Haddock with the sauce.

The salad was made with crispy romaine, thinly sliced gala apples, and about an ounce of blue cheese. The dressing was a simple lemon, evoo, sea salt & freshly ground pepper concoction.

I only wish I had had grape tomatoes and a better picture to show for it.

Butternut Squash and Kale Salad With a Simple Citrus and Mustard Dressing

Inspirations: Eat Well With Others

This meal was vegan, filling, and photogenic! The oranges were brought in two ways: a little juice in the dressing, and the fruit added to the salad.

Here are some brussel sprouts tossed in evoo waiting to go in the oven.

I roasted the brussel sprouts, a few cloves of chopped garlic, and about a quarter of a butternut squash. The squash and garlic went in first, followed by the sprouts. I massaged some kale in lemon juice and set it off to the side.

The dressing was about equal parts lemon juice and olive oil, but not much of each. A touch of orange juice and Dijon mustard to taste.

After the vegetables were finally done roasting (butternut squash always takes forever), I quickly tossed all the ingredients with the dressing.



A few takeaways from this experience:

  • Having plenty of time to cook for yourself is truly a privilege.
  • Remove the entire steam of kale. It’s worth it.
  • One can do a lot with fresh vegetables, evoo, citrus, and salt & pepper.
  • Try salting after and use the kind from the sea. 😉
  • I’m a huge fan of beer and fish.
  • I truly prefer a balanced meal: warm protein, fresh greens, a touch of cheese, a nice drink, and maybe even some bread.

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