When all you've got for flavoring from your garden is bay leaves, you go a little bay leaves crazy.
Then the oranges come in, and you had never realized what a killer flavoring the orange rinds could be. With bay leaves.
But wait. That little lemon tree. Oh, yeah.
Well, today's meal didn't have any bay leaves in it, for the first time in, oh, a year. (I might be exaggerating.)
We decided to let the two citruses mingle, duke it out, do a turf war. They both won.
What you are looking at is Dungeness crab chunks with hunks of fresh tofu, seasoned with both lemon and orange.
First, heat up some butter and oil in a baking pan, then swizzle chopped garlic, ginger and (ripe) serranos in it until smoky. Then throw in the proteins, and cover them with grated zest of lemon and orange, followed by a big, big squeeze of juice from both.
Roast, hot, for about five minutes. Ten, maybe.
Sprinkle with chopped cilantro.
It was really good to eat, but all I've got to say is this:
Would somebody please concoct a men's cologne of ginger, garlic and cilantro? I chopped those three aromatics (or "aromats," as our silly friend Ruhlman is hell bent on calling them) consecutively today, and my fingers smelled divine.
M. Hermes? M. Mugler? Because I'd be nuzzlin' some guy's neck all day if he came into contact with that eau de.