Thanks to a good fisher-friend, I have Alaskan wild caught silver salmon in my freezer. Looking for something new to try, I stumbled on this recipe. It gave me pause because of its simplicity. I imagined making a miso glaze or salmon cakes or something else more complicated – but why would I do that? When using fresh high-quality ingredients, it’s best to just let them shine…
This weekend, Mark Bittman published an article remembering Marcella Hazan, an Italian immigrant who brought “real Italian food to the United States.” I immediately went to my bookcase and reached for my copy of her cookbook, The Essentials of Classic Italian Cooking. This behemoth was lovingly lugged to Santa Barbara all the way from Genoa by our Italian exchange students, knowing their host was a chef. Boy, did they hit the nail on the head. As I flip through the pages, I am reminded how simplicity can be the most powerful of ingredients…
Read more for recipe: Roast Chicken with Lemons
It happened. Yesterday. It’s suddenly cooler; noticeably darker. I feel ready for the shorter days, longer evenings at home and some settling down after a busy, busy summer. My menu planning is definitely being inspired by the change in season.
My Swiss chard is growing like crazy. I think it’s in a perfect spot. Must. Remember. This. A dark, leafy green rich in vitamins and minerals, I use it as a substitute for spinach, although the flavor is stronger and more robust than spinach. We eat it raw, as salad greens. Sometimes I chop it […]
There’s a lot to love about a gallette (an open-faced, rustic tart). Sweet or savory, gallettes are forgiving in that the more rustic they are, the better! Chunks of fruit or vegetables take center stage in a gallette, literally. In this glorious version, cherry tomatoes are “burst” in hot oil before being sautéed with zucchini and corn. Served with a mixed green salad, it tastes a lot like summer!
Our friends just returned from Alaska and brought over some wild caught silver salmon for dinner. Oh my! I wanted the flavor of the fish to really shine, so I simply brushed it with olive oil, salt and white pepper before grilling. I served it with a cool, herb-y yogurt sauce I made using the fresh herbs running rampant in our garden.
Grilling fish is a simple, healthy and delicious choice for meals at home. Some people are intimidated by the idea of grilling fish. Don’t be! This method of using direct and then indirect heat to cook fish on the grill works every time. I’ve written specific instructions for using both charcoal and gas grills. Enjoy!
A visit from my parents-in-law yielded pounds of Roma, Early Girl and Purple Prince tomatoes. Organic, fresh and home grown, they don’t get better than this. In celebration, I wanted to make a light and summery sauce for pasta, so I turned to Pim’s Super Quick and Fantastic Tomato Sauce. I used fresh basil, red pepper flakes and sherry vinegar to boost the flavor of the tomatoes. It is indeed fantastic!
Read more for links to other great recipes featuring fresh tomatoes that will deliver the taste of summer to your table. Enjoy!
Here is what I love about this recipe. In combination, the grilled polenta, balsamic mushrooms and arugula make a delightful meal. Individually, the methods for preparing the polenta and mushrooms can be used over and over again in a variety of ways. For instance, the balsamic mushrooms are nice sliced over grilled steak. Serve the grilled polenta on its own as a side dish for any grilled vegetables or meats. Make the polenta ahead of time so it has time to chill before grilling. Enjoy!
My summer salad obsession continues. The best part about this recipe is the Mango Sesame Dressing. I’ve been making it for years. I use it on mixed greens, as a dipping sauce for chicken, or as glaze for on the grill. Udon, traditional Japanese noodles, can be found in the most grocery stores or at World Market. They cook in about 4 minutes and are delicious served hot or cold. If you can’t find udon noodles, use whole wheat spaghetti as a substitute. This is a great summer-time meal!
Summer is here and I find myself asking the same old question – what to do with all this zucchini?!
The answer is simple – almost anything! This week, I searched the FP Recipe Archives for ways to use zucchini and was reminded of this summer staple’s amazing versatility. Zucchini is great baked, roasted, sautéed, or grilled. It makes a great addition to soups, casseroles, and salads. It’s also comfortable playing a starring role.
Granny Jane used to make a world-famous (well, we thought so) Zucchini Relish. I am off to find that recipe now. Read more for links to the recipes!