Fresh Tart

Photo by Susan Powers

Craving spring?  Then check out our latest Shooting the Kitchen post, which will deliver a shot of warm color straight into your brain, courtesy of Cafe Ena in Minneapolis.  Chef Hector Ruiz shared a recipe for Salmon with Couscous & Jalapeno-Infused Cream that is delicious on so many levels that I could hardly wait for Susan to be done photographing it!  Spring on your computer, on your plate, in your stomach...yeah.

...chapa being the process of cooking food on a skillet over a hot (600-degree) fire (technique from Seven Fires: Grilling the Argentine Way).  Tonight I grilled thinly-sliced fennel, onions, and wild mushrooms (tossed with chopped herbs and fresh-sqeezed lemon off-heat) before searing Vital Choice Wild Seafood King Salmon fillets, rubbed with a bit of olive oil and sprinkled with salt before setting them in the hot pan.  Five minutes (two minutes on one side, three on the other) is all it takes for crusty, just-done salmon.  Tonight I topped the fillets with Whole Foods' pineapple-n-mango salsa (found in the produce section - would be tasty on any fish), seriously delicious.  From chopping to plate, I'd say about 20 minutes - very, simply doable after a long day at work, and coming in easily at less than 400 calories.

I'm really enjoying the concepts and recipes in my new cookbook, Seven Fires: Grilling the Argentine Way, by Francis Mallman.  In particular, I'm a bit obsessed with cooking vegetables on a chapa - (from the book) a flat piece of cast iron or a cast-iron skillet set over a fire.  I'm using my big Le Creuset cast-iron skillet, set on my Weber gas grill.  I preheat the grill until it's very hot (600+ degrees F), then lay the pan on the grate and preheat it until it's hot too.  Most of the recipes in Seven Fires are cooked on a chapa, which quickly sears and caramelizes food - perfect for vegetables.  I mean prrrrrfect. I've created two insanely simple and delicious dishes so far - one Friday night for my friend Michelle (alongside salmon), the other tonight for just John and me.  Tomorrow?  Yep, but more on that in a second.

Let me back up a bit and explain the two dishes I've already made.  The first was Burnt Fennel and Zucchini with Parmesan, Lemon, and Basil (recipe here).  The technique is to thinly slice the vegetables, separately toss them with a bit of olive oil and a sprinkle of salt and pepper, then cook them separately (fennel first, pictured above, then the zucchini) on the hot (unoiled) chapa until tender and blackened in spots.  The warm vegetables are tossed together and finished with a squeeze of fresh lemon juice, chopped fresh herbs, and crumble of Parmesan cheese.  I plated the vegetables over a slice of grilled whole-grain bread, and served alongside salmon fillets that I also cooked on the chapa (Arthur, if you're still looking for a way to achieve crisp salmon skin, this may be the answer, since the pan is so much hotter than you can achieve indoors).

Tonight, armed with my new technique/experience, I rustled around in the cooler and unearthed wild mushrooms, cherry tomatoes, zucchini, English peas, and spinach.  I grilled each vegetable one at a time, scraping into a serving bowl as I went along, finishing with a handful of quickly-toasted nuts, minced fresh herbs from my pots on the deck (basil, mint, oregano), a crumble of Parm, and a drizzle of balsamic vinegar.  Frankly, that was dinner - whole-meal-worthy and truly yummy.

I was needing a just-vegetables dinner after Saturday's not-moderate feast, uff.  Stacey, Debbie and Stu The Wine Genius Williams, and Michelle (here for the weekend) joined us for a pool-n-grill Saturday, sunny and hot and perfect for a barbecue.   I slow-braised two spice-rubbed pork shoulders pretty much all afternoon in the oven, then finished them on the grill, crisping up the exterior and slathering them in barbecue sauce.  We ate the pork pulled apart on rolls, with a side of blue-cheese coleslaw, fresh farmer's market snap peas, and apple pie a la mode for dessert.  The wine - thanks to Stu, so delicious.  Blast!

So tomorrow, more chapa vegetables, this time to toss with pasta.  I'm thinking more swiss chard, garlic, and sweet onion, as well as the one little slice of pancetta I have left from last week's Springtime Fava Bean Salad with Poached Egg (like I said, I'm seriously digging this book).  Stay tuned...

From www.cookinglight.com

I hope you're relaxing right about now, enjoying the start of a long Memorial Day weekend.  It's a weekend for griling, of course - I'm planning a little grilled tasty every day.

First up, tonight, skewers of salmon and shrimp, marinated first in something citrus-y/garlicky, to serve alongside pasta (for the kids) and stir-fried pea pods.

Tomorrow night, chicken fajitas - more marinade, this time spicy/garlicky (always the garlic).  I'll marinate peppers and onions too and grill them in my new Weber vegetable grill pan (it'll be the first time, I'll let you know how it goes...).  Soft tortillas, salsa, avocado, all good.

And Monday, for a late lunch, I plan on roasting potatoes on the grill (an experiment, on a baking sheet; again, I'll let you know how it goes...), then grilling halved baby zucchinis and onions which I'll finish with a little balsamic vinaigrette and fresh herbs (I'm picturing a warm salad) and a few hot dogs (mostly for the kids; I'm thinking I'm going to be very happy with grilled potatoes and zucchini).

For more inspiration (and actual recipes!), check out this Cooking Light link for grilling fish.  The swordfish skewers (pictured above) look particularly delicious, as does the orange/bourbon marinade for salmon (to me, orange and salmon are dreamy together).

And oh, if you're looking for something a bit more ribstickin', like say, ribs, check out my favorite (no-fail) pork rib recipe.  The Texas-style beef rib recipe featured this week in the NYTimes looks fun (and easy) too.  (In fact, for inspiration, check out the whole Times Topics on grilling - packed with info and recipes.)  And for full-on porkiness, it's hard to beat a slow-grilled pork shoulder (pictured), rubbed with lots of sweet spice and pulled apart to devour in buns.  Oh yeah...

Happy grilling!

OK, a new angle on salmon, given my previously stated difficulties in finding an edible version in Minnesota.  Taking a page from our foodie friends Kris & Harry, I ordered online.  Since I forgot the site they recommended, I poked around myself and chose Vital Choice Wild Seafood for their sustainable practices and interesting product mix.   I chose skinless, boneless canned salmon as well as frozen sockeye flilets.  The verdict?  The canned salmon is really fantastic - makes a delicious salad with a squirt of fresh lemon and just a touch of mayo.  The frozen is a huge a step up in quality from what I can buy 'round these parts, although it's not perfect.  Sockeye (red) salmon is pretty lean, so I've been careful not to overcook it.  I may order the King salmon next, just to scope the really rich stuff.

The fillets arrive individually vacuum-packed on dry ice, still frozen rock hard.

I kept it simple tonight - a quick marinade of equal parts soy sauce and brown sugar (2 Tbsp.) whisked with minced garlic (1 clove) and a squeeze of fresh lemon juice (1/2 lemon).  Grilled for a few minutes on each side, the sugar and soy contribute to a nice char and crust.  Very tasty!

Man, when it rains, it pours...literally and figuratively. Certainly with yesterday's storms, there was plenty of the literal wet stuff - much needed and quite welcome, actually. But the figurative type, not so much, at least not in the form of the fallen tree that crushed part of our fence (thankfully nowhere near the house) and a couple of plant beds. With hail damage from a few weeks ago (to both house and John's car), not to mention my own car breaking down, and a new, fun discovery today - chipmunks in our garage, trying to get into our trash and raising all sorts of chipmunk hell - I'm so ready for the storm to be o-ver. (So is our insurance adjuster!)

Luckily I had Michelle here last night to cheer me up. Michwheat! I love it when business brings friends and family to town - Bartley, Niko, Tom, Matthew, and now Michelle, yes! Nice to have an excuse to make dinner, open some wine, and have a good, long chat. The grilled salmon with couscous and grilled tomatoes/red onion worked quite nicely, especially with peach-blackberry pie - from Turtle Bread - for dessert. For an appetizer I sauteed wild mushrooms and finished them with lemon, fresh herbs, and creme fraiche. On top of slices of grilled bread, washed down with sips of prosecco, pretty damn tasty.

For the weekend, very low key. My LaFinca veggie share included bok choy, kale (yay!), scallions, lettuces, broccoli. And oh, how could I forget, perfect strawberries! So pretty, I'll save them for later this afternoon when I'm hungry for something sweet. Gosh, real strawberries, what a treat.

Moderate it: buying just a few slices of dessert is a nice way to enjoy a treat without leaving tempting leftovers lying around the house. No pie calling my name, just grilled salmon and whole-grain couscous - no problemo!

So, I mentioned below that on the 4th, Stu The Wine Genius made the most delicious shrimp appetizer - a saltimbocca of sorts, shrimps and fresh sage wrapped in pancetta and grilled. We devoured them. Enter a craving... When my car died on Monday, it cut out a grocery run that would have included a stop by Whole Foods for some wild-caught Key West shrimp. No! Luckily, John was able to stop on his way home, although I forgot to specify what size shrimp to pick up... Turns out he grabbed the smaller version, too small to individually wrap and grill, so I innovated last night and sauteed the pancetta and sage until crisp, sauteed the shrimp with lots of garlic and fresh lemon juice, and served the shrimp topped with the crispy pancetta and sage. Damn tasty if I do say so myself. (Recipe posted in comments, below.)

As I also mentioned below, My Minxes and their girls came over on Tuesday to swim with Nathan and me. Man did we luck out with a stunning day, perhaps the best so far this summer. We had a super-simple lunch - grilledhot dogs, chips, and strawberries - but I also made a batch of gazpacho for us ladies. I adore cold, crunchy, spicy, salty gazpacho, it really hit the spot on a hot, sunny day. I dare say that Kim & Suz agreed. Thanks for a perfect day, girlfriends! (Recipe posted in comments, below.)

Tonight, my friend Michelle (she of Cancun in March and UW-Madison in 1987) will be here in the Minneapple on business from the Big Apple. Yay! I'm thinking grilled salmon over couscous with dill vinaigretteand pine nuts, inspired by the to-die-for version (pictured here) at The Post Ranch in Big Sur which I ordered for lunch two days in a row. (As I write this, I send up a little prayer for the town of Big Sur to escape the fires raging at its door, sigh.)

Moderate it: gazpacho is a delicious way to eat your veggies, and it's quick to make too (no cooking, just some chopping). Make it crunchy, or puree and sip from cups - either way (or a combo of both, that's how I make it), it's a delicious way to use up the abundance of tomatoes and cukes that are about to hit us at a garden, farmstand, or CSA veggie share near you. Can't wait!

Where have I been all week? Sorry, it's been a bit crazy 'round these parts, what with wrapping up the school year, getting some time with my nephew Cooper Cuteness, preparing for a big upcoming trip, and working on the house. Throw in a few parties (the beginning of summer fun!) and even a little gift-shopping time with Susie (I kinda sorta hate shopping - but of course I had a blast with Suz!) and someone is a little behind on sleep. Oops.

Some good healthy eats help the energy level. Like last night's ridiculously, scandalously expensive Copper River salmon. I was extra careful not to overcook it since it was dear and the only piece we'll be having this season. Too bad - despite the fact that it's seriously overly hyped, it is outstanding. Silky. Unctuous. I enjoyed it completely over a quick saute of fennel, spinach, and (already boiled) new potatoes, seasoned with lots of fresh dill.

Tonight my neighbor Amy is stopping by for a glass of wine and some nibbles. I found a perfectly ripe cantaloupe at the store yesterday so am setting it out, cubed and tossed with a tiny bit of vinaigrette (just a little olive oil and red wine vinegar whisked together), salt and pepper, a scattering of minced scallion, and a few shreds of prosciutto. Alongside some grilled bread, olives, and marinated artichoke hearts, it is so pretty and delicious. The goal is to sit on the screened porch but with the gale-force winds we've had all day, I don't know if we dare! It's bad enough to have tree seeds and pollen thick in the air without the wind driving them literally up your nose and into your eyes. I discovered in rather short order that it is not a lip gloss day, yuck.

Tomorrow I'm having lunch with my mom and sister Stacey (to visit her newly adopted English Cocker Spaniel, Levi Sizzle!) at Stacey's house. I'm bringing a big couscous salad, basically just whole wheat couscous tossed with dill vinaigrette, sauteed red peppers, green beans, toasted pine nuts, and a pulled apart rotisserie chicken. I love couscous for just this sort of dish - a quick addition of any assortment of vegetables and protein makes up the tastiest, healthiest salad. Good stuff.

Moderate it: I can't say enough about how much I love Neutrogena tinted lip balms. They come in a range of beautiful sheer colors, with SPF 20, and they're nicely glossy without being sticky. Definitely good on a windy day. Unforch require re-application after eating a meal, even a healthy one - but at $5 a pop (Walgreens always has a good selection), it's cheap and easy to stash 'em all over the house and in every bag and pocket, ready for a post-meal swipe. NICE!

Hallelujah, dining al fresco has finally arrived! Everything tastes better outside, in the fresh air, don't you agree? It's all about hitting the Sensory Sweet Spot - a perfectly balanced stimulation of the five senses (my definition). A little wine and cheese in your kitchen? Nice. A little wine and cheese on your deck, alongside pots of beautiful, fragrant flowers, perhaps birdsong overhead, perhaps some favorite tunes, on a balmy summer's eve? Oh yeah, you want to die it's so perfect.

Simple foods taste best outdoors, otherwise that sensory balance is completely whacked. (Have you ever been full, sweaty, and sleepy at a picnic? We all have, and it sucks.) Grilled meat or fish, crisp salads, fresh fruit desserts - nothing too hot or heavy. The goal is not exactly cozy, but clean and light and of course, delicious.

That said, my family doesn't dig eating outdoors nearly as much as I do. The kids fret over every bug, John likes to eat as fast as possible and be done with it...but I don't care. I'm happy to sit there alone and savor the experience, it's rare (in Minnesota) and entirely lovely. Maybe tonight I can pull off grilling a piece of salmon and recreating the killer couscous with dill vinaigrette I enjoyed (twice) at the Post Ranch in Big Sur (yes, I'm still obsessing about it). If I achieve nailing it down, I'll post the recipe. Stay tuned...

Moderate it: look for whole-grain couscous; I've found it at Whole Foods.

Halloo! Still alive here! Sorry to be away for so long, I can't even totally blame it on being out of town since I've been back since Monday. (Oops.) John and I snuck away to Big Sur for a long weekend, to celebrate his birthday, and had ourselves a grand old time. What a scene, Big Sur, quite possibly the most beautiful place on the planet. Cool, dry air bathed in warm sunshine. Vast, raw, turquoise blue ocean framed by deep blue sky, red cliffs, and white sand. Soaring redwood stands towering silently over burbling creeks. Meadow after meadow of fragrant lavender and sage, dotted with equally fragrant stands of eucalyptus, perfuming the entire scene with the most heavenly combination of scents. Many Big Sur restaurants look out over these spectacular views - obviously, it does not suck to sip wine and eat fresh fish and veggies in the warm sun, overlooking the Pacific Ocean.

Our two favorite spots ended up being Cielo (at lovely Ventana Inn, where we stayed) and Sierra Mar (at the famous Post Ranch Inn, across the road). Not terribly adventurous of us, but damn, when it's good, it's good - no need to mess around. My favorite dish (of many, ha) was grilled Alaskan salmon and shaved fennel salad over couscous with dill vinaigrette. I literally couldn't get enough of it - I had it for lunch two days in a row! Perfect, butter-tender salmon, I wish all salmon were so delicious, I'm still craving it. Cielo's sauteed Pacifichalibut over crushed purple potatoes - which I also enjoyed twice in a row, but for dinner - was equally delicious. Fresh, fresh, fresh. Yum. We pretty much ate fish and vegetables at every turn... Over-looking the ocean, or in our room in front of a roaring fire... Fresh fish and vegetables, thank God for California.

Walking off the great meals was easy - who wouldn't want to hike through such fragrant, stunning beauty? Even John (mos def not a Happy Hiker) happily set off through the trails that wind literally everywhere, including all over Ventana, right out our door. We had a particularly good time hiking with guide Stephen Copeland, along with another couple staying at the resort. From redwoods to ocean cliffs to a tour of historic Nepenthe restaurant, Stephen showed us the heart of Big Sur. Completely entertaining and utterly, ridiculously gorgeous.

So yeah, we're back in the Minneapple (sigh), but loving the balmy air and sunshine that welcomed us home (at least while it lasts, which apparently won't be long). Nathan's doing his homework on the deck as I write this, pretty sweet. I hitWhole Foods yesterday and stocked up on fresh (local) morel mushrooms and English peas - I thought I'd died and gone to heaven scarfing down freshly shelled peas and heavenly morels sauteed in a little butter for dinner last night. Couldn't think of a nicer, more delicious way to ease into home.

And oh! PS, three more welcome-home lovelies:

• Since I seem to be writing about all things fish lately, I must include this link to the Environmental Defense Fund list of fish/seafood that are safe (and not) to eat. Print out the pocket guide, it couldn't be easier to use, at home and in restaurants. The site even includes recipes. (I've provided a permanent link under "for foodies" at right.)
  
• Jeni's Ice Cream, particularly the Black Coffee and Smoked Almond flavors, The Best ice cream I've ever tasted, wowza - order it from here. (Also added under "for foodies.")
  
• Happy Passover - must try these Passover Popovers, we had them tonight, rich and deeelicious.