Squid, Books, Friends

The other day I received a pleasant surprise in the mail from a college friend. It was a total food porn cookbook by the appropriate title "salt and pepper." If you know me well, you know that I LOVE beautiful food photography...(No, I don't care how useful it is, I don't like Cooks Illustrated because there are no pictures!!) and I also have a tendency to both read cookbooks cover to cover and cook my way through them as well. (Note: if you like this idea, read "Julie and Julia"...I can not claim to have cooked my way through the french masterpiece...but I am now inspired to try).

Well after I read my way through, "salt and pepper." I have tried two recipes the past few days with much success, pleasure, and of course, modification due to my cheapness/laziness. I owe all this foodie pleasure to my good friend, who reminded me of sweet memories of cooking shenanigans when we were younger and shared at one point a studio apartment with each other and another gentleman in Chicago...I hope to someday be cooking again with her...this time with her family in a big ole house. Thank you.

Squid and I go back further than my college days. My parents brought it home when I was a kid, much to my horror. I even got to clean mid sized ones, popping their eyes out and cleaning their grotesque alien bodies. As I got older of course, my love for the spineless delight has grown, if in a quiet way. I remember baby squid sauteed by a boyfriend with balsamic in the one pan he owned and eating it by itself while sitting on the floor. I remember squid ink pasta...rich and naughty in it's blackness, and of course there are the numerous plates of calamari, most cooked to imperfection. So the first recipe I tried from this book was one for calamari..I have never cooked with it before, and found it easy, surprisingly with total and delicious success.

Adapted from J. Vassallo's "salt and pepper" cookbook

Salt and Pepper Squid (serves 2)

1/2 lb fresh squid rings

1.5 tb sea salt

1.5 tb pink peppercorns (whatever kind is fine though)

2 tsp splenda (or fine sugar)

1 c cornstarch

2 egg whites slightly beaten

corn oil for frying

Combine dry ingredients except cornstarch and grind in mortar.

Mix with cornstarch. (I also made this with flour...it was good, but not as good as the cornstarch)

I put about 1.5 in of oil in my cast iron skillet since I was too lazy to get the wok out...but the wok works well too. Get it shimmery hot.

Dip squid in egg whites and then the cornstarch mixture and toss in oil. Cook for about 2 minutes till golden and remove.

Serve with lime and lemon wedges.

God this was good. I served with Baby Bok Choy tossed with dark soy and olive oil and then grilled. Perfect. Served with a Redwood Creek Sauvignon Blanc I believe.

The next day I made Peppered Salmon with Herbed Lemon butter, and I am now in the process of herbed yogurt cheese...I will update soon.

I am grateful for: Squid, Books and Friends.