I’ve avoided writing about our at-home cooking because this blog really isn’t about that. But, when you live with such a wonderful cook and have such great ingredients from local purveyors, it certainly deserves mention once in awhile. Adam picked up some fresh catch from Harbor Fish Market and made one of my favorites last night – Proscuitto-Wrapped Hake.

Adam's half-eaten proscuitto-wrapped hake

I’m more of a recipe-following type. Adam is the true kitchen creative. I mostly act as his sous chef and have evolved into a celebrated salad maker among my peeps. My killer homemade dressings are the key (if I like you I may tell you about my recently created whiskey/olive/mustard vinaigrette).

Adam knocks around the kitchen making a mess and stewing up great scents. He tends to braise most meats and then finish them in the oven in a fragrant sauce. He’s a master of sauces.

Last night’s fish started (as most great dishes do) with shallots and garlic in butter.

1. Once the shallots become translucent, simmer with white wine and chicken stock.
2. Add some tomato paste and chopped kalamatas to taste.
3. Wrap the hake in proscuitto (keep the slices thin).
4. Plop the fish into the pan and cover with thin-sliced fresh tomatoes and lemon.
5. Salt and pepper over the top and throw in the oven for 15-20 minutes at 400 degrees.
6. Make sure the proscuitto is getting crispy on the edges before you pull it out.

Serve with a spinach salad and glass of Pinot Noir or lemon-infused vodka.