One of my most favorite restaurants on the Oregon Coast is Local Ocean in Newport*. And whenever we go there, even though I know I should order something new, I get the Grilled Halibut with Swiss chard, edamame, bacon, udon noodles, ponzu sauce – because it’s so good that I just can’t bring myself to order anything else.
Recently, I recreated it at home, using salmon instead of halibut and I think it turned out great. The thing with salmon is that you can get a nice crispy skin that just adds to the deliciousness of this plate.
Timing can be a little tricky, but if you’re up for it, after you cook the bacon, just get three burners going on the stove at once and you can get it all done about the same time. Or just set the noodles, chard, ponzu, and edamame aside with some foil while you cook the salmon. That works fine too!
. . . → Read More: Grilled Salmon with Chard, Bacon, & Udon Noodles
A little late, but it’s still Friday here on the west coast, so I’m just getting this posted under the wire. This week’s French Fridays with Dorie was quite the experiment – Dilled Gravlax. I want to say that I’ve made gravlax once before, but now I can’t find a post on that so maybe I’m just imagining it. Maybe I dreamed it. Or maybe that was in a parallel universe (pardon me, but we’re working our way through Fringe on Netflix right now and it’s all red vines, parallel universes, and Walter-without-pants-on over here).
So, where was I? Oh yeah – gravalx. I made mine with some previously frozen Columbia River salmon. And here’s something I learned at IFBC this year: if you’re going to eat raw salmon (which gravlax basically is), it needs to have been frozen and defrosted. Or else there can be parasites (hey! Like on Fringe).
I made mine pretty much exactly as Dorie’s recipe dictated, which can also be found here: Dilled Gravlax with Mustard Sauce, Bon Appétit | March 2004.
After three days of curing, we ended up having this as a snack the day . . . → Read More: FFwD: Dilled Gravlax with Mustard Sauce
For my last International Food Bloggers Conference post, I’d like to talk about Chateau Ste. Michelle winery in Woodinville, WA.
There was an optional trip on Thursday, before the conference started, to visit the winery and taste some wines. It was a lot of fun and everyone was treated to a tour, wine samples, and accompanying food pairings. But one of the best surprises of the event, was that each attendee was presented with a complimentary copy of Chateau Ste. Michelle Culinary Director John Sarich’s cookbook, Chef in the Vineyard: Fresh & Simple Recipes from Great Wine Estates to take home. I’ve already made one recipe from it (my adaption posted below).
In addition, John Sarich of Chateau Ste. Michelle also presented a session at the conference: Food & Wine – practical advice for pairing wine and food, from classic pairings to unexpected surprises.
I attended that (part of a wine tasting double-header along with Wine & Writing: Live Blogging – An Exercise in Writing with Bordeaux Wines right before). During this Chateau Ste. Michelle presentation, I learned a couple of interesting things:
1. Old world grapes . . . → Read More: IFBC 2013 in Seattle, Chateau Ste. Michelle + Asian Honey Spiced Salmon
This week’s French Fridays with Dorie is one of my favorites – Fresh Tuna, Mozzarella, and Basil Pizza and the recipe is even online here. So delicious!
I did change some things though — I made individual sized pizzas (8-inch) rather than the appetizer-sized 4-inch ones. Also, instead of puff pastry, I made actual pizza dough. This recipe, which is a favorite (with half AP flour and half spelt flour). And, let’s see….oh yes! I added the mozzarella and onions to the top of the dough for the initial 15 minutes it was baking. Because, come on, you need bubbly, golden mozzarella and roasted onions on a pizza, right? Right.
I also added artichoke hearts (because I had some I needed to use). But that’s really all I changed. I thought the 2-3 minutes after adding the tuna was even a bit too long — on the first one the tuna got a bit more done than I wanted, but I gave the second pizza closer to 1-1/2 minutes back in the oven and that seemed to be good. Both jwa and I thought the fresh ginger gave it a surprising kick. And as . . . → Read More: FFwD: Fresh Tuna, Mozzarella, and Basil Pizza