If all goes well, Harrison will come home with us tomorrow. We spent the evening relaxing with Jane and Jeremy. Jer cooked some wonderful salmon with a fabulous peach, avocado salsa.
My contribution was this grilled kale salad with ricotta and plums. It was a delight. Wow. The grilled kale was crispy and added wonderful texture and flavor. Will I make it again? That depends on what Harrison has to say about cooking!
Grilled Kale Salad with Ricotta and Plums
Last night Robin and I hosted three friends from work, all French teachers. It was great fun to see them and share a dinner together. Christy and her sister Jamie had heard too much about our remodel and finally had a chance to see it. Sophie and her husband Igor are diving into a remodel right now. Kathy is a foodie and is always sharing recipes with me at work.
Sophie brought tastry apps including Igor’s Three-Day Dates. Kathy made a fabulous Chez Panisse Almond Cake with fresh fruit (not cut too early) and whipped cream.
I spent the day working with Robin to make Fava Bean and Burrata Bruschetta. They were fabulous with fresh mint flavor and the wonderful creaminess of burrata.
We served these with Grilled Romaine and Citrus Caesar Salads as well as Mark Bittman’s Salmon with Chive-Tarragon Sauce.
Salmon with Chive-Tarragon Sauce
- 1/2 cup dry white wine
- 2 tblspns minced fresh chives
- 3 sprigs fresh tarragon (or approx 1 tsp dried)
- 2 tblspns butter
- 2 big tomatoes, or about 4-5 Romas seeded, minced
- salt & pepper
- 1/2 lemon (optional)
In a pan, bring wine to boil and let it bubble for about a minute. Add herbs and butter; stir. When butter is melted add tomatoes and cook for 30 seconds or so. If sauce tastes flat after seasoning with salt and pepper, add lemon juice. Spoon sauce over fish.
After a week away from the Knitchen due to work events I dove into two new recipes. Both were GREAT but very different. Both are absoutely going to be repeated. They will see different nights, though.
Fettuccine Capricciose: Fettuccine with Oyster Mushrooms, Sweet Garlic and Arugula. A great, rich Mario Batali recipe. I know the smell of sweet vermouth from my mom’s cooking growing up. Sweet vermouth, butter, mushrooms. Yum
Grilled Romaine with Guacamole Dressing: I read about this in Sunset last summer and rediscovered it on my Evernote recipes this evening. SO GOOD. The brushed oil and cayenne add a wonderful flavor.
When I think of Mossewood I think of hearty stew. Tonight we had quite the opposite, a wonderful southwestern inspired salad.
Southwestern Black Bean Salad with
Cilantro Lime Dressing
Mondays are tough. Robin stays late to coach Stanford Ultimate practice and often I have not shopped for the week. We managed to get in and out of Whole Foods with three good dinners worth of groceries and some breakfast food for around $60.
Tonight, a recent favorite, a new salad, and darn good salmon.
Spanish White Beans with Spinach: Incredibly fast, easy and tasty.
Nancy’s Kale Salad: I re-met Nancy last week wine tasting in Napa. She is a good friend of my parents and, my parents tell me, quite the chef. She suggested this salad and we LOVED it. Very similar to Kathy’s Kale Salad
- Tuscan kale & Ricotta Salata Salad. Take out the rib from the kale, slice very thinly (chiffonade) cross-wise, toss with ricotta salata and dressing of shallot, lemon juice & olive oil.
Pan Seared Salmon. Salt, pepper, hot olive oil and about 8 minutes.
Robin knows how to keep me happy while cooking…yummy cheese on a cracker.
I kept up Super Natural Week cooking Heidi Swanson’s Kale Salad with Toasted Coconut & Sesame Oil. While we enjoyed the result, I definitely should have used way more kale than the recipe called for. Could just be my love for kale. Who knows.
The salmon stole the show tonight, though. I threw a single piece of Atlantic Salmon on the grill and took off one of the best pieces of fish I have cooked at home. No special treatment. I just salted, peppered, and olive oiled before putting it on a well oiled grill. The fish must have been a fattier piece as there were more flare ups than I am use to coming off a piece of fish. I pulled it off a few minutes before it was ready and put it back on. The JV move of pulling it off too early allowed me to get the Varsity move of the crossed grill marks.