Thursday March 15
Until we can get to the market, we have to make do with the contents of fridge and freezer. From the freezer, we got a couple of Trader Joe's Albacore tuna steaks, patted them with thyme, salt, and pepper, and seared them in a pan. Then they rested in the warming oven while we made the topping out of fridge finds: Moroccan black olives and Holt's preserved lemon, chopped, warmed in the same pan, and deglazed with wine.
The beets we made last Friday were also in the fridge. With their cumin and the preserved lemons and olives, the whole thing seemed Moroccan, though a lemony Philippe Portier Quincy 2010 Loire white went perfectly with it. Oh well, Morocco is francophone too.
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