Salmon and Roasted Root Vegetables

I found some lovely salmon at the market this week. Just looking at the filets in the case made me hungry! I knew that raining or not we would be having barbecued salmon for dinner. (Thank goodness we are between storms and it wasn't an unreasonable request!)

The Kitchen Gnome works magic on salmon. This time I was determined to watch closely so that I could share his magic! No, he doesn't measure...it isn't an exact science so you can adjust to your liking.

It is important to get a salmon filet with the skin in tact. Lay the salmon on a piece of foil that will serve as the "pan" on the grill. Mix together equal parts of white wine and soy sauce. Add olive oil just under the amount of white wine and soy and some lemon juice. Add a clove or two of garlic, crushed. Sprinkle with chopped parsley and dill. Salt and pepper.

Barbecue on medium. If there is no lid on the barbecue, tent the salmon over the long sides, do not close the ends. About halfway through, punch holes in the foil to drain the liquid. It is done when the thickest part of the salmon will flake. Do not over cook.

Roasted Vegetables

Preheat oven to 425 degrees.

Cut any combination of root vegetables into chunks. I used potatoes, sweet potatoes, yams and carrots. Place the vegetables in a bowl. Drizzle with about 3-4 Tbsp olive oil, sprinkle with kosher salt and fresh ground pepper. Mix with hands.

Spread on a sheet pan. Roast 35-40 minutes until vegetables are tender.

Sprinkle with chopped parsley and additional salt and pepper if desired. Place in serving dish.

A delicious meal on a cold, damp day!

Mississippi Mud Cake

My mother-in-law was a special lady. Most important to her was her love of family. She showed her love everyday in every way. She loved to cook and prepared many family dinners. She loved to read. She loved to ride horses with Grandpa.

She was an excellent home cook and every summer canned fruit and vegetables from the garden. I remember the homemade pickles. They were so good that I had to learn how to do it! For years she always prepared a special birthday meal for each family member, it was made up of their favorites, Navajo tacos, angel biscuits, chicken and dumplings and prime rib. There wasn't anything that she couldn't cook.

I tell you this because as a tribute to my mother-in-law's love of life, family and cooking I want to share some of the wonderful recipes that she shared with me.

One should always start with dessert first. Since apricots are not in season I cannot share her apricot cobbler recipe with you. Her cobbler was the absolute best! I can share, however, Mississippi Mud Cake. I had never had a dessert like this until she served it to me. Oh my goodness, love at first bite! I know a little piece should be fine but it is hard to restrain one's self when this dessert is in the house.

Mississippi Mud Cake

Preheat oven to 350 degrees

1 cup Margarine, melted
2 cup sugar
4 eggs
1 tsp vanilla
1 1/2 cups flour
2 Tbsp cocoa
1 1/2 cup chopped nuts
1 cup coconut
1 jar Marshmallow Creme

Mix margarine and sugar with mixer until fluffy. Add eggs, one at a time and beat after each. Add vanilla.

Sift flour and cocoa. Add to cream mixture. Fold in nuts and coconut.

Bake in a 9 X 13 pan at 350 degrees for 35 to 40 minutes. When out of the oven, poke holes in the top of the cake and spread the marshmallow creme over the top and then frost.

Frosting

1 box powdered sugar
1/2 cup evaporated milk
1 tsp vanilla
1/2 cup margarine, melted
1/2 cup cocoa

Sift the powdered sugar and add the other ingredients. Beat well until creamy.

It has all things caloric in it! But, it is worth every bite.

Surf's Up!

Surf's Up! There was a high surf advisory this week end due to all of the storms but that did not stop us from taking a trip to the Central Coast. It had been a long time since we had taken a weekend trip. My goal was to sit on a rock and listen to the waves crash! The water was really rough but it certainly didn't phase the surfers. The weather was wonderful. I couldn't believe how beautiful it was. I almost felt guilty for enjoying myself so much especially when I have friends who are experiencing so much rain and tons of snow. One friend claims she is inside a snow globe! Sorry Sandi!

It looks calm enough, doesn't it? The rock marks one side of the entrance to the bay. There is a jetty that extends from the rock across part of the opening...let me show you.

I walked to the right and climbed through the rocks to get into a position that would let me see the west side of the jetty! Okay, so it sounds crazy but it was safe. Let me show you what I watched!!

It was exciting to watch the waves crash. I am always amazed at the force of the ocean.

It is Outdoor Wednesday and it was a sunny and partly cloudy day at the beach. Please visit all of the other folks who are sharing their outdoor experiences today. Outdoor Wednesday is being hosted by Susan at A Southern Daydreamer.

Shrimp Bisque

Barefoot Bloggers made Ina's Shrimp Bisque and are posting it today. The weather is perfect for this delicious soup! Three cheers for Jennifer of Our Blessed Home for selecting a recipe that would be a perfect match for our cold winter weather.

The recipe came from Barefoot Contessa as Home by Ina Garten. Everybody needs to have Ina's books in their library! They are a great resource. The recipe is also available here at Food Network.

The idea of pureeing beautiful large shrimp was one that was difficult. Why would I want to puree such pretty, succulent shrimp? Well, I did not puree all of them. You can see that some just did not make it into the blender!

I must admit, though, that the end result was pretty tasty. The Kitchen Gnome gave it two thumbs up. He has managed to eat it again, for lunch and dinner, too! That says something.

Shrimp Bisque

1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.

Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.

In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

Ina's recipes are pretty consistent...I base that on the recipes that I have tried from each of her books. I followed the bisque recipe as written. I happen to like my bisque with a little more of a spicy taste to it so I would either increase the cayenne next time, or use half tomato paste and half cocktail sauce.

The Great Egret

Have you seen the large white birds along the edge of a lake or in a marsh? Have you noticed how patient they are? It seems as though they can stand on the edge and gaze into the water for hours. On a recent trip to the lake I watched a Great Egret search for fish. He stood quietly and it seemed as though he was frozen in time until he quickly snatched a fish from the water.

Take a look through the rushes...you can see him standing and waiting...waiting...waiting...

Do you know about the Great Egret? The egret is actually a large white heron. They are easily recognized by their long black legs and yellow bill. The Great Egret lives in shrubs and trees near water. They feed in marshy areas, lakes, ponds, streams, rivers, flooded fields...wherever there is water, they are usually there.

They stand perfectly still, patiently waiting...watching...watching...

Watching for an unsuspecting fish to snatch.

Being less patient, it was time to say good bye to the egret and the rolling green hills surrounding the lake.

It is Outdoor Wednesday and it was a sunny day. Please visit all of the other folks who have gotten tired of being cooped up and are sharing their outdoor experiences today. Susan at A Southern Daydreamer is hosting Outdoor Wednesday.

Pan Roasted Chicken with Olives and Lemon and A Fleur De Sel Thank You

Do you need a simple yet elegant dish that you can serve to company with a smile and make easily for family too? I think I have found one! While browsing the Feb/Mar issue of Fine Cooking I spotted a recipe that sounded as though it would be delicious. Pan-Roasted Chicken with Olives and Lemon is easy to make and worthy of company!

The chicken is flavorful by itself but when each bite of chicken is accompanied by olives and shallots it is wonderfully flavorful. The Kitchen Gnome gave it two thumbs up with a cheer! He also requested that I not misplace the recipe. I always know that he would like to have it again when he makes that request.

I did do a few things differently. I used a combination of chicken breasts and thighs instead of a whole chicken. I always remove the skin from chicken and the olives I had on hand were Kalamata Olives. The article is about olives and mentions that any type of olive can be used in the featured recipes.

I served it with Wine Lovers Rice, which was a perfect match for the chicken, and broccoli. It was a perfect because it allowed the flavor of the chicken dish to shine through with every bite.

Pan-Roasted Chicken with Olives and Lemon

1 chicken, cut into eight pieces or, a mixture of chicken breasts and thighs
Kosher salt and freshly ground black pepper
1 medium lemon
1 Tbs. unsalted butter; more as needed
1 Tbs. extra-virgin olive oil
5 medium shallots, peeled and quartered lengthwise
3/4 cup jarred brined olives, rinsed, pitted, and halved
8 fresh sage leaves
6 small fresh or 3 dried bay leaves
2 sprigs fresh thyme, plus 1 tsp. chopped

Position a rack in the center of the oven and heat the oven to 425°F.

Season the chicken generously on all sides with salt and pepper.

Cut the ends off the lemon, stand it on one end, and slice off the peel and the bitter white pith to expose the flesh. Cut the lemon segments from the membranes, letting them drop into a small bowl. Cut each segment crosswise into 4 pieces.

Heat the butter and the oil in a 12-inch ovenproof skillet over medium-high heat. Working in batches if necessary, cook the chicken skin side down until golden-brown, 5 to 6 minutes. Transfer the chicken to a plate.

Pour off all but 2 Tbs. of the fat. Add the shallots, olives, sage, bay leaves, thyme sprigs, and lemon segments, and cook until fragrant, 1 to 2 minutes.

Return the chicken to the pan skin side up and transfer to the oven. Roast until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, 18 to 20 minutes. Serve, sprinkled with the chopped thyme.

and, A Fleur De Sel Thank You!

I was fortunate enough last week to have my post drawn from a hat! Diane at 2 Stews was having a giveaway. I have been following Diane since I started blogging and have found that she shares wonderful dishes, has exciting travels, and is a superb photographer! You must stop by her blog to visit. Each of her posts is fun to read and, I might add, I learn a great deal.

Thank you, Diane, for the Fleur de Sel. I did not have any and have never used it. I am thrilled to now have this wonderful gift! Isn't it beautiful? It came cradled in this lovely packaging.

I had to open it immediately to see how it was different from table, kosher and sea salt. Each crystal is uniquely shaped, like flakes....and like a snowflake, they are all different....to my eye. I can hardly wait to sprinkle these flakes on a deserving entre.

Lori's White Chili on a Rather Blustery Day

I must agree with Pooh...A Rather Blustery Day for sure.

Oh the wind is lashing lusterly
And the trees are thrashing thrusterly
And the leaves are rustling gusterly
So it's rather safe to say
That it seems that it may turn out to be
It feels that it will undoubtedly
Looks like a rather blustery day today!

It was just the right kind of day for chili and Lori's White Chili was on my list! I knew when I read through the ingredients that this was a dish to make. It seems that others felt the same way so I am joining the list of wonderful cooks who have tried Lori's White Chili recipe! I am also participating in Saturday Blog Showcase! This Saturday the Blog Showcase is being hosted by Ann at Thibeault's Table.

Please stop by Ann's blog to take a look at the many recipes and blogs that are being showcased today!

This was the perfect dish for the day...I might add that the leftovers were pretty tasty also!
The tomatillos add a wonderful flavor to this spicy dish. I would bet that you will have seconds! In fact, this is so delicious and easy to prepare that it will be one that you will make over and over again. I know that I will.

I did do two things differently. I drained the beans and increased the chicken broth to equal what was poured off. I also followed Rick Bayless's method for preparing the tortilla strips. Instead of frying, I baked them. It is so much easier for me than frying and there is no mess!

The Dove's Nest White Chili

Source: Lori at All That Splatters

2 tablespoons olive oil
1 medium onion, chopped
3 cloves of garlic, minced
2-1/2 cups tomato, chopped or 2 cans (10 ounces each) of tomatoes with green chilies, undrained
6 fresh tomatillos, chopped
1 medium jalapeno, seeded, minced
2 cups chicken stock
1 7-ounce can green chilies, chopped
2 cups chopped cooked chicken
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup (heaping) chopped cilantro
2 19-ounce cans cannellini or Great Northern bean, undrained
1 tablespoon fresh lime juice
salt & pepper to taste
sour cream
shredded Monterrey Jack or Cheddar cheese
Fried tortilla strips (optional)

Heat the olive oil in a large stockpot over medium-high heat. Add the onion. Saute for 3 to 5 minutes or until softened. Add the garlic. Cook for 1 to 2 minutes longer; do not brown.

Add the tomatoes, tomatillos and jalapeno. Cook until the tomatillos are tender, stirring occasionally.

Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice. Cook until heated through, stirring frequently. Season with salt and pepper to taste.

Ladle the chili into serving bowls.

Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips (if using).

Yields 8 to 10 servings

Baked Tortilla Strips

Source: Rick Bayless, Mexico One Plate at a Time

Preheat oven to 375 degrees.

Cut the tortillas in strips. Place the strips on a cookie sheet in a single layer. Mist both sides lightly with vegetable oil. Bake, stirring them around once or twice, until they are crisp and lightly golden, 10-15 minutes.

The family claims that this is a definite keeper. I agree.