I feel so fortunate to have had people imparting there knowledge and respect of food to me. My grandmother was a tremendous influence on me and the times I had with her in the kitchen molded how I see and enjoy food. My mother too had and still has a wonderful affect on how I think about what goes on my table. Think about what you can share with others who may not have been fortunate enough to have those types of experiences. I wish you well, if you are anything like me this video will make you sad, happy, inspired and probably excited about how you can have a positive impact on your kids, family, friends and community.
Take Care, R.
Over the years I have become such a fan of Salmon. Lovely color, texture and flavor. And it seems, as with a lot of things these days in the market, it’s so easy to get Salmon—good Salmon. It’s always a nice opportunity to break up the weeks menu and introduce some fish. In my quest to keep things interesting (and yes vibrant) at the table I am constantly browsing magazines, books and markets for inspiration. I recently came across a simple, but tasty recipe. The great thing about this one—quick. It also included a couple of things I really enjoy.
First—Salmon of course.
Second—Dill, I love Dill.
Third—Cucumber, or better yet, I just decided to add it.
OK—so here is the long and short of it. Simple, quick and tasty—a super mid-week meal to break things up. Depending on your plating it can be quite elegant too.
The original recipe I found in an issue of Bon Appétit, but I decided to make a few modifications to my own taste. Here is the list of ingredients.
1 English cucumber chopped
1/3 cup chopped fresh dill
1/3 cup finely chopped green onions (about 2)
1/2 cup shelled natural pistachios, toasted, finely chopped
1/4 cup extra-virgin olive oil
juice of 1/2 lemon
1 1/2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 bunch of Asparagus (grilled)
4 6-ounce salmon fillets (grilled)
OK—so mix the ingredients together for the Pistou and set aside. This can be made ahead of time and set in the fridge—a couple of hours. Next, I saute the Asparagus with the garlic and olive oil—til tender. This is a cook-to-preference kind of thing. I prefer my Asparagus firm. Finally, I like to grilled my Salmon. Drizzle with a bit of olive oil, salt and pepper. The cook over a medium high flame for 2-3 minutes a side.
Now, plate and serve. I like my Salmon served on the Asparagus and topped with the Pistou. Oh, last but not least, a Pinot Grigio or Summer Wheat beer would be a great choice for beverage.
Hope you enjoy.
This is really about great in-season flavors. I absolutely love to visit the farmers market on Wednesday and Saturday morning. Those are the two days that they setup shop in our downtown area. Great characters, tasty, fresh food and just a great down-to-earth atmosphere. The farmers will sit there and talk produce, what’s looking good over the next few weeks, the weather, what’s happening with the family—just about whatever.
I always leave with a smile on my face.
One of my favorite things to do is head over in the morning and pick up whatever looks tasty. Could be corn, green beans, tomatoes, onions, fresh herbs—and oh, watermelon—I love watermelon and so does Kristy. The best thing is to grab a taste right there at the market. Their sure to have a sample cut fresh—oh, so good.
Sorry, I got a little off-track there.
My favorite—I am enjoying these wonderful, fresh relishes—super tasteful mixtures. The key is fresh. In this case I chose corn, green onions, grape tomatoes, jalapeno, cilantro and lime. It was as simple as that. I grilled the corn—it has such a great flavor when grilled and charred a bit. I also threw the jalapenos on the grill too. It doesn’t take much to give them the same great flavor. Once this is done it’s a matter of cutting or dicing and getting it into a bowl.
Next, drizzle with olive oil and squeeze about half a lime—then just salt and pepper to taste. It’s one of the easiest, simplest ways to get a nice, fresh dinner together. In this case I served with skewered shrimp—in between the shrimp I have small strips of proccuitto. Once the skewers are together I drizzle with a little olive oil, salt and pepper lightly and throw on a really hot grill for about a minute per side—done.
It is so simple. It doesn’t take much, but it looks fabulous and tastes just like the season. My grandmother always told me that a colorful plate was a sign of a good meal—I will have to say in this case—she was spot on. Give it a try—and have fun with it.