Mackerel RoastMackerel Roast
September 11, 2014

Another recipe using purslane, the powerhouse of wild foragable greens. This was the 4th of our 2014 Hunger Challenge dinners, part of an effort to raise awareness about hunger and what it is like to subsist off $4.50 a day, as do many recipients of our government's Supplemental Nutrition Assistance Program, or SNAP.

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Poached Halibut with Fennel & Lemon Balm

Poached Halibut with Lemon Balm
August 1, 2014

I wasn't quite sure what to do with the lemon balm in our CSA box, but combining Lorraine's suggestion from the Eatwell Farm newsletter with a favorite recipe from Canal House Cooking did the trick.

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Café Des Amis

Café Des Amis
may 7, 2014

Yes, it's true. I often leave my children at home with nothing more to eat than a bowl of pasta. This time we just happened to have a few mini-sausages and a gift of ripe strawberries from another CSA member, which inched their meal's nutritional content above moderately sub-par. Plus, our babysitter was thoughtful enough to bring cake pops to celebrate my son's birthday!

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Bittman-EverythingSalad Niçoise
april 23, 2014

A composed salad is the obvious thing to make when the fridge is full of Easter Eggs. Salad Niçoise is one version that I especially love, there is something magical about the combination of vinaigrette, hard boiled egg and canned tuna. They work phenomenally well together.

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Halibut with Lentils & Fennel
march 13, 2014

The Eatwell Farm newsletter from last week mentioned a similar dish, Celeriac and Lentils, which reminded me of this recipe from Canal House Cooking Volume 4, p 78. It was surprisingly delicious last time, so I'm glad a fennel bulb arrived with today's CSA box. They're always available from the grocery, but I hate to buy additional produce when we get so much from the farm. I'll throw in the celery root, too. 

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Sunset Magazine

Salmon with Red Cabbage Salad
february 20, 2014

Yes, this again. Jenny Nelson's Grilled Salmon, with the magical glaze I still promise to share with you someday, is always a hit in my house. And this salad is the best way I've found to use up red cabbage. It has cashews and carrots and mint and dressing.

 

 

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Salmon and Broccoli Salad
january 24, 2014

This is the same salmon we make, year after year, from my friend Jenny. We build a boat out of tinfoil around the fillet of salmon, put it on the grill, and glaze it with a soy sauce-brown sugar-olive oil-mustard-butter-ginger concoction. Couscous is our standard starch. This time I served steamed broccoli for the kids and made Eatwell Farm's Broccoli Salad with Asian Dressing for the grown-ups.

 

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Salmon Soup
january 19, 2014

We have miso, we have salmon, we may even have some spring onions or green onions. Are those the same thing? I'm willing to bet the kids won't like this. 

Kitchen Diaries II, p. 491.

 

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Rigatoni with Tomatoes
september 29, 2013

Canal House Cooking volume 8 is here! Just in time to make good use of the last of Summer's tomatoes. On p. 47, this recipe uses lots of herbs and fresh mozzarella. I'll also grill some swordfish to serve alongside (p. 61) and the Chicken Alla Deavola (p. 69) for Tuesday. If I can manage, I'll sauté some turnips we have languishing in the fridge with thyme and lemon. 

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SalmonCakes
 
 Salmon Cakes - april 26, 2011

I've been struggling with pan frying cakes and patties of all varieties for a long time now.  They never turn out right - sometimes they stick, sometimes they fall apart, sometimes they burn to a crisp. But tonight I asked my husband for advice, knowing that he has a tendency to remember everything he reads (but nothing I say) and that he read Russ Parson's How to Read a French Fry a thousand years ago when it first came out.  Parson's book is all about kitchen science, and  I seem to remember it deals with sticky patties.

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