The Day We Went Fishing

I woke up on Saturday morning without any goals or expectations for the weekend. I have been so busy lately that I just needed a day to catch my breath and just be. It doesn't happen often.

As I was making our usual weekend breakfast of pancakes (this time coconut, almond, and blueberry), I asked C. if he had any plans for the day. "J. and I are going fishing with Paul this afternoon, didn't you know?". Perhaps he had mentioned it, but it had escaped me.

Sounded like the perfect plan.



Honestly, although I do love being outside and in nature, I have never been very good with outdoor sports, which makes me the oddball in the family as everyone else is. I grew up with my grandfather, uncles and cousins always talking about bird hunting, fishing, mushroom picking...

There were always fishing poles, wellies and wicker baskets in the pastry shop. As soon as the work day was over, which was sometimes as early as noon, they would all hit the river or the mountains around us.

I enjoy just being in nature and watching others, but I can count with one hand the times that I actually participated in the events.



We met Paul in Juno Beach. It was a particularly windy day and the current was strong. I never thought that fishing right on the shore in these conditions was a possibility. But I trusted them, of course.

J. was fascinated with all the sand fleas, clam strips, and different bait that the grown ups had. Miren was just happy. Running around and throwing wet sand to the birds around.

I just sat and watched them closely. I took it all in. The wind, the smell of the ocean, the sun on my shoulders and especially, the kids.



It was about an hour into fishing when I saw C. struggle with his pole. There it was, a beautiful, silver and blue pompano. A beautiful thing. And not to sound overly romantic, but that day, I appreciated that fish more than anything. I had to explain to J. how that pompano gave up its life for us. He stared at me as I was saying it. I knew his mind was trying to process it all.

We arrived home exhausted and saved the pompano for Sunday.



After the farmers' market trip on Sunday morning, I stopped by Karen's house. She shared some of her cherry tomatoes with us and I thought they would be perfect with the fish.

Tomatoes tossed in olive oil and salt and roasted are one of the best things in life.



I even showed J. how to clean the fish, something my own mom had taught me when I was young. Possibly as young as 11 I was already cleaning whole fish. I particularly remember the tiny anchovies, one by one, spine and all.



We roasted the fish simply with salt, lemon slices, lots of herbs, a drizzle of olive oil. 400F for 20 minutes. Perfect.

Served it with the roasted tomatoes. Also a raw purple carrot and dill salad.

The perfect Sunday lunch.



We spent Sunday afternoon at home. The boys built an amazing tunnel and slide track for all of J's marbles and mighty beans (again, don't ask!), while I baked these lemon, pistachio and poppy seed cakes.

No complaints there.

And so I got my rest and that is exactly what I needed.




I also wanted to let you know that I have been invited to be a speaker at this year's BlogHer Food, which will be held in Atlanta on May 20-21. Tami, Stephanie and I will share a panel to discuss "Finding Your Visual Voice" and our own personal experiences with food styling and photography.

If you are attending, please say hi. Hope to see you there!


Lemon, Pistachio and Poppy Seed Cakes

Makes 1 dozen cupcake size cakes

2 eggs
1/2 cup (100 grams) natural cane sugar
1 Tbs lemon zest
1 Tbs lemon juice
1/4 cup + 2 Tbs olive oil (85 ml) olive oil
1/4 cup (60 ml) almond milk
1/3 cup (35 grams) pistachio meal
1/3 cup (45 grams) superfine brown rice flour
1/4 cup (35 grams) millet flour
2 Tbs (15 grams) tapioca starch
2 Tbs poppy seeds
1 tsp baking powder
1/2 tsp salt


Pre-heat oven to 350F (180C).

In a small bowl, whisk together the eggs, sugar, lemon zest, lemon juice, olive oil and almond milk.

In a separate large bowl, whisk together the dry ingredients. Add the wet to the dry and stir until it comes together.

Pour the batter into a muffin pan lined with baking papers. Bake for 12 to 15 minutes. Let cool completely.

What Basque Cooking Is About

It has been hot in South Florida this past few days, reminding us that the cool weather that I love so much is leaving us soon. Mornings are still cool, but temperatures soared into mid to high 80s during the day.

This is the peak of growing season. It was really noticeable when I visited Robert and Paula at their farm Sunday afternoon. I had to get my weekly eggs and say hello to the baby goats and chickens.

Their tomatoes were ripening, the squash were also ready to be harvested and all the herbs were flowering. All this warmth and abundance of produce put us in the summer spirit.



"What do you want to have for lunch?" mom asked after breakfast. You see, this is how it goes in our family. We finish one meal, clean up, and start thinking about the next one. Is this normal?

"Let's stop at Whole Foods after the farmers' market and see what kind of fish they have today" I told her.

When we arrived, we picked up a whole yellow-eyed snapper. Fresh as can be. "Why don't we make your fish soup? I would love that". We smiled and proceeded with local clams, mussels, and Key West pink shrimp. I was anxious to get home and start cooking.




While my mom was busy in the kitchen making the fish stock, prepping all the vegetables, and also cooking a batch of arroz con leche, Miren and I ate a bowl of heirloom cherry tomatoes with olive oil and sea salt.

We went outside to look at the flowering herbs and our wild strawberry plant. There is one ripe strawberry at the moment. I think I will wait one more day to pick it. There are some more ripening and there is such anticipation in the family. They are nature's candy for sure.




When we came back inside, dad took over baby watching duties. By the time I walked into the kitchen, mom had the arroz con leche cooling and the fish soup ready. "I'm waiting for you to take photos so I can add the fish into it!". She's amazing. So efficient. And well, me?... procrastinating.



But I did manage to make a quick galette with leftover dough from the book shoot. Tossed together strawberries, rhubarb, apple, sugar, and chamomile leaves to make a super simple filling. By the time I photographed the soup, the galette was ready.

"Mahaire!" I shouted to get my dad's attention who was still bird watching with Miren. Lunch was served.

And so when people ask me what Basque cooking is all about I say, "taking what is available and fresh, and preparing it as simply as possible". No big fuss. Knowing how to pick the best ingredients, how to smell the fish and look into their eyes to see how old it is... That is what Basque cooking is about.



All the credit for these dishes goes out to my mom who keeps us nourished and well fed during this crazy time for me. I'm not sure what I would do without her.

Eskerrik asko amatxu.