Recipes

 

 Well it  is that time again!  Salmon Season is here. Dozens of fishing boats dropped lines into calm waters along our beautiful California coast Thursday in hopes of bringing the year's first locally caught salmon to market by this weekend!

 Aargh! I can't wait!  
Fire up the Barbie Mates!
Here is a fantastic and easy recipe for Salmon.

Grilling is a great way to cook salmon. However  if you're a fan of a bit of crispy salmon skin, then you can pan sear. A quick chile-lime butter sauce adds a fantastic fresh flavor boost! Serve alongside simply prepared vegetables - asparagus works well. 

Ingredients:

Center-cut fresh, wild salmon fillets, each weighing 6 ounces, removed of pin bones
Kosher salt and freshly ground black pepper 
1 tablespoon olive oil
 2 tablespoons butter + 1  stick chilled butter, cut into 1-inch cubes
 2 cloves garlic, peeled and minced (about 1 1/2 teaspoons)
 1 teaspoon chile powder or ground chile,
1 teaspoon smoked paprika (Love, Love Paprika)
 1/4 cup lime juice 

Instructions:

Generously season the salmon with salt and pepper. Over  medium heat, heat the olive oil in a large skillet add the salmon fillets skin side down, and cook until the skin crisps and releases easily from the pan, about 5 minutes. Flip and cook on the flesh side until done, about 3 to 5 more minutes for medium rare. Cook longer if you like for more well done. (7 to 10 minutes)  Remove from the pan; set aside while you make the sauce. 

Heat the 2 tablespoons butter in a small  saucepan over medium heat until foaming. Add the garlic, chile powder, smoked paprika, a few pinches of salt and a grind of pepper. Cook until fragrant, about 1 minute. Add the lime juice and bring to a boil. Turn heat down to low, and whisk in the butter one cube at a time, adjusting the heat so the butter becomes creamy rather than simply melting  Taste and adjust for seasoning. Spoon over salmon fillets and serve immediately.

Steam some asparagus and Wha La! Dinner is served...Your body will thank you later! 

Oh, Sparkling water with a slice of lemon, Nails it! 

 

 

The Perfectly Poached Egg 

The  most important word when it comes to poaching eggs seems to be "fresh" if your eggs are too old, then the whites won't coagulate properly. I can not even imagine poaching a stinky old  store bought egg! So head on over to your local farm stand or co-op and get your pasture raised organic eggs.

Old egg whites do not stay together during the poaching process.  By adding a splash of  plain white vinegar to your water your eggs will be perfectly poached.

The best way to test the freshness of your egg is to put it into a bowl of water: the more they float, the older they are, as the egg pocket at the top expands as the egg ages.)

Now some people let the egg sit in a bowl of vinegar prior to poaching. to do this, pour 1/2 cup vinegar into each of 2 small bowls. Crack 1 egg into each bowl, taking care not to break yolk; let stand for 5 minutes.

While the eggs are resting in the vinegar, bring a medium saucepan of water to a boil over medium-high heat. Using a whisk, vigorously swirl water until a cyclone forms in the center. (French Chef's call this the "Vortex"  I have the laugh at that one...I like to call it a cyclone.   The swirling action of the water helps keep the egg round as it poaches.  Oh and it looks cool too!

Gently pour 1 egg with vinegar into boiling swirling saucepan of water and continue to swirl water with whisk.  The egg white should adhere to the yolk, forming an oval shape. Cook for approximately   2 minutes. Using a slotted spoon, lift egg from water.  Repeat using the other egg.

But heck just adding vinegar to a saucepan of boiling water, swirling it a bit and cracking a farm fresh egg directly into the pan works too!  (might not look as cool as having little bowls of eggs waiting on the counter top).

 

Resolution Re-do! 

Well, here we are again in March and the first few days of spring have come and gone.  Our New Year’s resolutions are not quite as exciting as they were in the last planning days of December. Oh, we vowed to eat better, exercise more and leave less of a carbon footprint.

Well, it is time for a Re-do!  Get excited again, make plans and just go for it!  Get back into an exercise routine that includes long walks outside. Go for hike or dust off that old bicycle and take if for a spin, come on I dare ya!  Make a point to look for a new blossom or tree and then go home and Google it to identify it …Turn outdoor exercise into a treasure hunt! Exercise your body, your brain and your soul all at the same time.   

Pack your lunch in reusable containers.  Put together a green salad.  Pack nuts or dried fruit for a salad topping.  Decant homemade salad vinaigrette in a mason jar!  Now you are getting it!  Exercise for free, eat clean and try not to waste.  You will feel better at the end of the day.   See where I am going with this?

Here is one of my favorite vinaigrette recipes.

Honey Balsamic Vinaigrette

 1/4 cup extra-virgin olive oil

2 Tbsp. balsamic vinegar

1 tsp. dijon-style mustard (or more for an added punch!)

1 tsp. honey

1 clove garlic, minced (optional) In a hurry?  Use garlic powder.

1/4.  sea salt

1/4 tsp. freshly ground black pepper

Put all ingredients in a mason jar and shake to combine. Use right away or keep, covered and chilled, up to one week.

You can build on this simple recipe by adding in fresh herbs. I just love fresh herbs in dressings. Try basil, parsley, cilantro, scallions, chives, oregano or tarragon. Suggestion: 1-2 tablespoons chopped (less for more aromatic herbs like oregano and tarragon).
Additionally, you may like to add some fresh ginger, citrus zest, or fresh squeezed citrus or berry juice. Black Berries go well with balsamic, or substitute the Dijon mustard for pomegranate. Have fun, and if you come up with an amazing combination or two, please share it.