By mlb, on October 30th, 2007%
I have been wanting to make this recipe for the longest time — Ina Garten’s Asian Marinated Salmon. I made it as written, except I added 1 tablespoon of honey to the marinade. And okay, I used a grill pan.
Fine, I also only used 1 pound of salmon instead of a whole side of salmon. But c’mon, that would have been super-duper expensive and a lot of fish for two people.
You might notice that there aren’t any prep pictures here. Well…jwa brought the camera to work and I didn’t have it to take pictures while making dinner. So sad.
Asian Marinated Salmon
1 lb wild salmon (the marinade below will accommodate up to 3 pounds)
For the marinade:
2 tbsp Dijon mustard
3 tbsp soy sauce
6 tbsp olive oil
1 tbsp honey
1/2 tsp minced . . . → Read More: Happy Halloween: Asian-Marinated Salmon + Wasabi Potato Balls
By mlb, on October 28th, 2007%
Kinda lazy tonight. Will just post pictures of today’s walk around Mt. Tabor.
Okay.
Colorful foliage!
Park bench, trees, and me!
Reservoir and downtown in the background
jwa walking…
Upper reservoir and Fallness
Nice!
Leaves and . . . → Read More: Mt. Tabor Park
By mlb, on October 25th, 2007%
This was a really good, quick weeknight dinner. It’s from Gourmet magazine and I really just tweaked it a little by adding some lemon zest. We had this with some herbed polenta and uh, I think some broccoli. It was a week or so ago. It’s kind of a blur.
I think the thing I liked best about it was the stuffing kind of vibe. But it was on the outside. It was topping! Crispy topping rocks.
Chicken Breasts with Horseradish-Scallion Crust
This will serve two
1 1/2 tsp Dijon mustard
1/4 cup mayonnaise
2 skinless, boneless chicken breasts
1 tbsp olive oil
2 tbsp chopped scallion
1/2 tsp minced garlic
1/2 cup fine fresh bread crumbs
Zest of 1/2 lemon
2 tbsp drained bottled horseradish
1/2 tsp chopped fresh tarragon or a pinch dried, crumbled
salt and pepper
Preheat oven to 425 degrees. . . . → Read More: Chicken Breasts with Horseradish-Scallion Crust
By mlb, on October 22nd, 2007%
First of all, thanks so much to Sara of Weekend Cookbook Challenge for letting me guest-host this month! I had a great time picking a theme and I hope everyone had fun participating. And here are some nifty new seasonal recipes to try this month.
So, what kind of food does Halloween evoke? Soups, root vegetables, apples, huge fancy meals, snacks and sweets. Plus scary meat products! There’s a little bit of everything — something for everyone!
Okay, first up is the above mentioned Sara of WCC and I Like to Cook fame with this wonderful looking Pam’s Ham and Apple Breakfast Pie adapted from Bruce Aidells’s Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World’s Favorite Meat. I bet her house smelled amazing while this . . . → Read More: WCC21: Halloween: The Round-Up
