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Showing posts from June, 2018

Red, White, and Blue Chia Puddings #July4th

Today, Ellen of Family Around the Table asked the Festive Foodies to share some red, white, and blue recipes ahead of Independence Day. I thought I'd try my hand at a red, white, and blue chia pudding...without the food coloring, of course.  So I considered what I could use that would make the liquids red and blue. Funny note, when I served these, my husband joked, "What's with the brown, white, and grey chia?" But, once he tasted it, he was a fan. First, here's what the rest of the crew is sharing... American Pride Cookies by Jolene's Recipe Journal Cherry Berry Buckle Cake by Cookaholic Wife Firecracker Marshmallow Pops by Family Around the Table Firecracker Roll by A Day in the Life on the Farm Patriotic Pudding Firecrackers by Daily Dish Recipes Patriotic Red, White, Blue Cupcakes by Girl Abroad Patriotic S'mores Brownies by Amy's Cooking Adventures Red White and Blue Burger Bites by Cindy's Recipes and Writings

Salmon Spoon Meat Over Hand-Rolled Gnocchi

Salmon what?!? you ask. I did, too. But not knowing didn't stop me from placing an order for it when the opportunity came from our CSF (Community-Supported Fishery) Real Good Fish . So...Salmon. Spoon. Meat. One of my chef friends responded to my post and wrote, "After filleting salmon a spoon is run along the backbone to capture any meat missed by filet knife - great for mousseline, quenelles or dumplings."  I decided to mix it with caramelized onions, poach it in wine, and spoon it on top of gnocchi. Yep. It was a hit! Ingredients Gnocchi 2 C whole-milk ricotta 2 large eggs, lightly beaten 1-1/4 C flour + more for rolling 1 C grated Parmigiano-Reggiano dash of grated nutmeg freshly ground pepper Salmon Sauce 1 pound salmon spoon meat (or just boneless cubes of salmon if you don't have access to spoon meat) 1 organic onion, peeled and thinly sliced 1 T olive oil 1/2 C wine (I used some leftover Chiaretto) 1/3 C butter 1

Halibut algi Agrumi

I originally decided on this dish for an upcoming #ItalianFWT event. In July we're pairing and sharing with Chiaretto. So, I went searching for traditional dishes from the same region. I came up with Trota agli Agrumi , or trout with citrus. It's common in the Lake Garda area where trout is plentiful. Well, trout isn't that common where I am, but I had received the opportunity to purchase an entire halibut though our CSF (community-supported fishery), Real Good Fish . I figured that halibut cooked this way would be fantastic. But, first, I had to fillet the whole fish. I mentioned it to Jake and came home to the fish cleaned and filleted. Did you take any photos of the process for my post?  I asked. I got a blank stare in return. I'm writing about this for a post...did the boys take any photos of you filleting the fish? Any photos at all?! "I'm not a food blogger," he responded. But I am!  I almost wailed. "Sorry," he

Olive Oil-Poached Salmon Bellies with Cantaloupe-Preserved Lemon Salsa

I love when it's my CSF (community-supported fishery) pick-up day from Real Good Fish and they email with the opportunity to add on extra items. Heck, yeah! I'm always up for more fresh seafood. In this case, I added on salmon bellies and salmon spoon meat. Okay, I'll admit that I didn't know what salmon spoon meat was, but I'll get to that later. These fish are King Salmon ( Oncorhynchus tshawytscha ) and landed in Moss Landing by either Dave Toriumi of the Grinder, Jerry Carvalho of the Santa Rita II, or Tuk Yi of the Papa Son. Processed by Del Mar Seafoods in Watsonville on the 25th, they were on our plates on the 26th. Talk about fresh from the bay...this is why I belong to a CSF! I've had a long fascination with salmon bellies, but, until yesterday, I've never actually cooked them myself. I paired the dinner with a bottle of Chiaretto for an upcoming #ItalianFWT event. Stay tuned for that. Ingredients serves 4 Salmon 1 pou

Ensalada de Atún y Pimientos #Sponsored #MomsMeet

This is a sponsored post written by me on behalf of  Moms Meet .  I received complimentary product for the purpose of review,  but all opinions are honest and they are my own.  This page may contain affiliate links. When the opportunity arose - through my association with  Moms Meet  - to try Albacore Wild Tuna  by   Wild Planet , I was excited. Though I don't often buy canned food for my family, sustainably-caught tuna and sardines are a quick way to get a protein on the table in a pinch, so I always have some in the cupboards for those crazy evenings when I don't have a lot of time to prep a dinner. And this brand is one I really enjoy. So, I was happy to share it with my crew of friends who also try to make healthy eating choices for their families. boys waiting patiently for the sampling to start Now, the instructions for this tasting were to sample the tuna with nothing added. But, really, I wanted to showcase a recipe that adults and kids would

Giardiniera, Italian Pickled Vegetables

For R's fundraising dinner, I wanted to kick off the evening with plates of marinated olives and homemade giardiniera . As I was cooking and plating like a madwoman, I relied on the boys to serve and, when they felt like it, take photos. I'm not sure which on of them took this shot [below], but I like it! These need to marinate for at least three days. So, we headed to the farmers' market on Tuesday, jarred them, and they were perfect for our Sunday dinner! I had the boys pick vegetables based on color. I wanted to make a rainbow! We ended up with red onions, red and orange peppers, baby carrots, yellow cauliflower, and green summer squash. Then I added in fresh fennel, fresh dill, and some spices. Easy peasy. Ingredients  makes six quart jars assorted vegetables, approximately 3 C each of six different kinds (read above, I picked by color) 6 C distilled white vinegar  2 C water  3 T salt  5 t organic granulated sugar 2 T yellow mustard seed

Tiramisù for a Crowd

To end the evening for R's fundraising dinner on Sunday, I wanted a dessert that looked impressive, could be served family-style at the table, and was either Italian or Greek. I considered trays of baklava until I realized that I've never made that. And this was not a time to experiment.  So, I landed on my fall-back: tiramisù. It was a hit. Pare the amounts down for the servings that you need. I needed to serve a crowd, but this can easily be cut in half or thirds.  Also, you want to assemble this dessert the night before you're serving so that the flavors have a chance to combine and the cookies soften. Ingredients  serves 30 6 packages of lady finger cookies (I only used 5-1/2) 3 C + 1 C espresso or strongly brewed coffee 1 C liqueur (I used a chocolate whiskey for this version) 12 eggs, separated into yolks and whites 12 T organic granulated sugar five 8-ounce tubs mascarpone cheese 6 C organic heavy whipping cream unsweetened cocoa powde

Filet Mignon Kebabs #KitchenMatrixCookingProject

Here we are at the fourth and final #KitchenMatrixCookingProject post for June. This month, Karen of  Karen's Kitchen Stories  selected our recipes. This week she has us looking at Kebabs + 12 Ways. You can read more about our project:  here . We'd love to have you join us. And, if you don't have a copy of his cookbook, you can read  his kebab matrix online .  I found some interesting facts about kebabs in my research. Here are a few of my favorite tidbits: Kebabs are considered to have originated in Turkey when soldiers used to grill chunks of meat on their swords over an open flame; archaeological sites in Santorini unearthed a barbecue made of stone with holes for skewers dating back to the 17th century BC; and kebabs appear in both Asian and African cuisines. Now that it's grilling season, I am looking forward to trying several varations of Bittman's ideas such adding fennel to my kebabs and using a miso flavoring. Yum. Before I get to my selection,