Shane caught some flounder yesterday, just before we left the Cape. I emailed my mom this morning to find out how to cook it:

Subject: Shaney’s Flounder
From: Nina Max Daly
Date: July 16, 2012 10:09:19 AM EDT
To: Rita Daly
Hi Mom,
How should I cook Shane’s flounder? The Adriatic way? If so, can you remind me how? And can I add capers?
xo Max

Subject: Did you get my message about fish?
From: Nina Max Daly
Date: July 16, 2012 3:17:23 PM EDT
To: Rita Daly
Please let me know.

Subject: Flounder appeal
From: Nina Max Daly
Date: July 16, 2012 5:02:36 PM EDT
To: Rita Daly, Morgan Daly
Hi Mom and Dad,
Help! How do I cook Shane’s flounder? Can you send me instructions for the Adriatic way, if that’s the way I should cook it?
xo Max

Subject: Flounder appeal
From: Nina Max Daly
Date: July 16, 2012 6:02:07 PM EDT
To: Rita Daly, Morgan Daly
Mom and Dad,
Disregard. I’m sure I can figure it out.
xo Max

I still haven’t heard back from them, so…

• Fish Cooked the Adriatic Way •
Adapted from my memory, of my mom’s version, of Marcella Hazan’s recipe
Wash your flounder and pat dry with paper towels. Place flounder into an (olive) oiled glass baking dish. Mix the juice of one lemon, lots of salt, olive oil and plain bread crumbs into a thick paste. Spread paste all over flounder. Let sit at room temperature for a while. Broil for approximately 6 minutes, until just cooked through. Top with fresh herbs or capers, if you want. Super easy and always a hit.

We also had a delicious beet salad using the beets as well as the greens, with a cipollini onion and blue cheese.

• Beet Salad with Cipollini Onion and Blue Cheese •
1 bunch beets with their greens
1 cipollini or other sweet onion
olive oil
balsamic vinegar (optional)
blue cheese, crumbled

Trim beets, rub with olive oil, sprinkle with salt and roast in a 400 degree oven until soft. Sauté one chopped cipollini or other sweet onion, in olive oil until soft. Add washed and roughly chopped beet greens and a little salt, and sauté until wilted. Meanwhile, peel and chop cooked beets. Add chopped beets to onion and greens with a dash of balsamic vinegar (optional). Stir in some crumbled blue cheese, more olive oil if needed, and serve. Yum.

The raw kale salad from this recipe was so-so tonight. I don’t know why, I think it will be really good tomorrow after the kale has had some time to relax. I’ll report back if it is. When Anna made this earlier in the summer it was perfect. Anna suggests that half a clove of garlic is ridiculous, feel free to use the whole thing.