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By mlb, on August 12th, 2011%
For me this French Fridays with Dorie, was more like “salmon in a big, ceramic cup,” which sounds a little less interesting than salmon in a jar, but still very good. Basically, cured salmon (and potatoes, in their own “jar”), absorbing up all kinds of flavored olive oil.
Slightly weird sounding, but a delicious dinner with some homemade Sourdough Rye Bread, an arugula salad and brie.
I really wanted to put garlic in the jars of olive oil but I know you aren’t supposed to do that, so I refrained. I did saute up some garlic before eating, and served the little crispy garlic pieces with the salmon and potatoes.
A few quick notes:
1. I used wild Coho salmon.
2. I halved the recipe since there’s just 2 of us.
3. I used rosemary instead of thyme and mustard seeds instead of coriander seeds.
Lastly, the recipe . . . → Read More: FFwD: Salmon in a Jar
By mlb, on August 3rd, 2011%
These were very good, and although time consuming, worth it. Although not really a practical, say Wednesday night dinner, this was a fun Saturday afternoon project. We actually made them a few weeks ago, when it was still pretty cool here in Portland, but if you were to grill these, I’d think they’d still be a pretty good hot weather choice.
The original recipe did not call for any kind of binder in the fish cakes. I honestly did not trust my ability to keep the fish cakes together without one so I added an egg white. You do what you need to do there. For serving, you’ll want some spinach leaves, basil leaves and maybe some rice.
One important thing before we get to the recipe and photos — this is my friend Michael Grenley. I met him in Flagstaff, AZ in 1995 . . . → Read More: Thai Style Fish Cakes
By mlb, on July 8th, 2011%
I loved this week’s French Fridays with Dorie, but in truth fish en Papillote is something I’ve made many times before. It’s such an easy, healthy way to make salmon or halibut or almost any kind of fish. I think I first saw it in a cookbook a few years ago, using the paper parchment heart method for cooking. That’s what I used below just because I’m used to doing that.
Okay, here are my notes from this week’s FFwD:
1. I switched it up a bit and did a Mediterranean theme with some spinach leaves down first, then the fish, diced red onion, chopped garlic tops, kalamata olives, lemon slices, feta, dried dill and dried oregano (I would have used fresh herbs but I didn’t have any on hand). Plus a squirt of lemon juice, a lemon slice or two, and a drizzle of olive oil.
2. . . . → Read More: FFwD: Salmon en Papillote
By mlb, on June 26th, 2011%
So this is kind of amusing — a couple of weeks ago I was contacted by the National Mango Board about being one of three four “celebrity” judges for Mango Taste-Off featuring Bo Kwon of Koi Fusion and Addy Bittner of Addy’s Sandwich Bar. It was June 17 at D-Street Noshery — conveniently located five blocks from my house. Well, alright then!
Here are some photos of the event.
Bowl of mangoes at the judges table — wow, the iphone4 takes great pictures!
Addy’s Sandwich — Shredded Beef Brisket, Fresh Mozzarella and Mango/Pickled Red Onions on a Little T’s Baguette. (Photo from the National Mango Board).
Bo’s Korean Halibut Tacos with Mango Pico de Gallo and Mango Salsa — the winner! But it was really close. They were both delicious!
The judges — I . . . → Read More: Mango, Mango, Mango! Grilled Chile-Lime Arctic Char with Mango Slaw
By mlb, on May 24th, 2011%
Hello! Yes, I am back from hiatus, otherwise known as Big-Spring-SW Roadtrip! So, come back blog traffic, come back… Um, hello?
Yes, well, anyway. The other day I was leafing through an old Cooking Light magazine (from 2007, I think) and I came across this recipe. I was intrigued. Cornflakes…on fish? Sure! Why not. I am a big believer in crusting stuff with stuff. And hey, this was really good! I’ll also quote the twitter here — @genoapdx — “looks like Halibut is not just for breakfast anymore!!” Indeed.
Using salmon here is also pretty tasty. I made that just three days later using the same preparation. Why not? That box of cornflakes is not going to eat itself. The only difference in making each fish variety, was that my salmon was not skinned, so I just coated the fleshy side and crisped up the skin . . . → Read More: Cornflake-Crusted Halibut (or Salmon) with Chile-Cilantro Aioli
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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