Cooking
Let's take a moment to extoll the virtues of salmon.
Salmon is the most beautiful color when raw and almost as gorgeous when cooked. It's good hot or cold. It's good smoked or raw or poached or baked or sauteed. According to a famous trendy dermatologist, eating it regularly is supposed to prevent wrinkles. All that, and it actually tastes good. As long as you don't overcook it, that is.
Salmon can be like a blank canvas, it works with so many different kinds of sauces or marinades. This week I took a look in the fridge and found olives and basil. I had a nice ripe tomato and a bright shiny lemon. I diced the olives, squeezed the seeds and juice out of the tomato and diced it as well. Tore the basil leaves. Added some olive oil and the zest of a lemon. When I tasted it I felt something was missing so I carefully removed the pith, then chopped the lemon in as well. The resulting concasse was summery, earthy and refreshing at the same time. Perfect on top of...you get the idea. Would probably work as well on a chicken breast or even a piece of bread.
For dessert I found an interesting recipe for Melon with Green Peppercorn Raspberry sauce from Gourmet magazine, June 1993. Pureed raspberries, peaches and a pinch of green peppercorn served over thin wedges of melon. An unusual combination, but it works.
If you want the recipe click here
- Salmon Tacos With Mango Corn Salsa
To be honest, I haven't been feeling very inspired in the kitchen lately. I've been busy with lots of things including travel, and when I'm home I've been trying to eat the food in the freezer since it is on the verge of overflowing....
- Continent-jumping For Father's Day
Smoked Salmon Involtini Not everyone is lucky enough to have parents worth celebrating. Alex, fortunately, is. Matt is an amazing dad. I know how special that is. A special dinner for Father's day is my way of showing it. He...
- Tea For Three
Smoked Salmon Pinwheels We're a family that likes it's tea, as well as appetizers and other nibble-worthy foods, so it only makes sense to serve tea for dinner. My dining room is the worst room for taking pictures, I'm afraid. But, I set...
- Hay Hay It's Donna Hay Day #4: Brilliant Bruschetta
Bron Marshall is hosting this round of Hay Hay it's Donna Hay! And our challenge this time? Brilliant Bruschetta. Sure, I can do that. Above, a Brunch Bruschetta, with thin slices of ripe avocado, creamy scrambled eggs (I used half-and-half), topped...
- Salmon Niçoise Sandwiches
A take on the Pan Bagnat; using grilled salmon in lieu of chicken. Thinly sliced cucumbers, yellow bell peppers, celery, scallions and olives, tossed with olive oil and lemon juice. Add grape tomatoes, hard-cooked egg slices, and basil, put into hollowed-out...
Cooking
Salmon
Let's take a moment to extoll the virtues of salmon.
Salmon is the most beautiful color when raw and almost as gorgeous when cooked. It's good hot or cold. It's good smoked or raw or poached or baked or sauteed. According to a famous trendy dermatologist, eating it regularly is supposed to prevent wrinkles. All that, and it actually tastes good. As long as you don't overcook it, that is.
Salmon can be like a blank canvas, it works with so many different kinds of sauces or marinades. This week I took a look in the fridge and found olives and basil. I had a nice ripe tomato and a bright shiny lemon. I diced the olives, squeezed the seeds and juice out of the tomato and diced it as well. Tore the basil leaves. Added some olive oil and the zest of a lemon. When I tasted it I felt something was missing so I carefully removed the pith, then chopped the lemon in as well. The resulting concasse was summery, earthy and refreshing at the same time. Perfect on top of...you get the idea. Would probably work as well on a chicken breast or even a piece of bread.
For dessert I found an interesting recipe for Melon with Green Peppercorn Raspberry sauce from Gourmet magazine, June 1993. Pureed raspberries, peaches and a pinch of green peppercorn served over thin wedges of melon. An unusual combination, but it works.
If you want the recipe click here
- Salmon Tacos With Mango Corn Salsa
To be honest, I haven't been feeling very inspired in the kitchen lately. I've been busy with lots of things including travel, and when I'm home I've been trying to eat the food in the freezer since it is on the verge of overflowing....
- Continent-jumping For Father's Day
Smoked Salmon Involtini Not everyone is lucky enough to have parents worth celebrating. Alex, fortunately, is. Matt is an amazing dad. I know how special that is. A special dinner for Father's day is my way of showing it. He...
- Tea For Three
Smoked Salmon Pinwheels We're a family that likes it's tea, as well as appetizers and other nibble-worthy foods, so it only makes sense to serve tea for dinner. My dining room is the worst room for taking pictures, I'm afraid. But, I set...
- Hay Hay It's Donna Hay Day #4: Brilliant Bruschetta
Bron Marshall is hosting this round of Hay Hay it's Donna Hay! And our challenge this time? Brilliant Bruschetta. Sure, I can do that. Above, a Brunch Bruschetta, with thin slices of ripe avocado, creamy scrambled eggs (I used half-and-half), topped...
- Salmon Niçoise Sandwiches
A take on the Pan Bagnat; using grilled salmon in lieu of chicken. Thinly sliced cucumbers, yellow bell peppers, celery, scallions and olives, tossed with olive oil and lemon juice. Add grape tomatoes, hard-cooked egg slices, and basil, put into hollowed-out...