Sunday, December 22, 2013

Kale Soup


© 2013 Edward C Kern, Jr.
Our purchases at yesterday's Portland Farmers Market included two large bunches of  kale, some potatoes and two packages of local spicy sausage.  A treat was in store.  I know Kale Soup is one of Alex and Dan's favorites but  had yet to try it.  I did some chopping then Alex and Dan assembled the soup which they served with some crusty bread from Ken's.  An awesome dinner!

Dan found the recipe, which he shared with me, in capecodtoday. A traditional Portuguese soup from our east coast sailing waters, enjoyed with family on the West Coast.

In a large pot heat until warm

2 T olive oil

Then add, seasoning with salt and pepper to taste, and cook whilestirring until onions are translucent:

1 large yellow onion, chopped
6 cloves garlic, minced
1 pound spicy sausage, sliced into 1/2-inch rounds [I use 12 oz package of 4 sausage]


Add and bring to a boil:

1/4 c parsley, chopped
4 quarts chicken stock [Dan, Alex and I use 2]

Then add and simmer until the potatoes are tender, about 30 minutes:

2 bay leaves
1/4 t dried thyme
1/2 t crushed red pepper flakes
[Dan and Alex add 2 T pimenton, I added 1 T]
2 large Yukon Gold potatoes, peeled and diced
2 large Red Bliss potatoes, diced
14 oz kidney beans, drained and rinsed
[Dan-, Alex and I add 14 oz white beans, drained and rinsed**]
1 pound kale, well washed, stemmed, and torn into bite-sized pieces [I use 14-16 oz, trimmed*]


Skim off any fat that rises to the surface and remove the bay leaves.

Serve with crusty bread (Ken's if in Portland!) and butter or olive oil.

* November 2014: At Chris's request I made this recently, resulting in the clarifications noted above.  I have seen bunches of kale in the market with hardly any main stems but the kale available for this soup had substantial stems.  In fact 22 ounces of this kale yielded 14 ounces of leaves and left 8 ounces of stems and veins.  A bunch of kale with smaller or shorter stems would have had a much higher yield.  14 ounces seemed a good amount though I think a full pound might have been better as the leftover soup was strong on beans and potatoes and short on kale.


** January 2015: See Beans and Comfort



Saturday, December 21, 2013

Christmas Color

Yesterday we left snowy New England for Portland, Oregon. We spent this morning wandering around the Farmers Market.  The weather may have been overcast, and the veggie selection was not as varied as in warmer weather. However, there was lots of local holiday color and we easily filled a backpack with local produce, sausage and roasted hazelnuts :-)

Sunday, October 6, 2013

Israeli (pearl) Couscous with Cherry Tomatoes and Basil

Until recently the only place I had had Israeli couscous was at the Moosilauke Ravine Lodge. The MRL couscous was mixed with an assortment of veggies and was delicious, so much better than the smaller almost sawdust-like couscous with which I was familiar. Last month when I saw boxes of Israeli couscous at Trader Joe's, thinking of past dinners at Moosilauke, I impulsively put a box in my basket.  My first attempt to cook it with pistachios and apricots was okay. I got more couscous in Whole Foods bulk food and tried this. Superb first try.
This dish is a variation of Linguine with Fresh TomatoesThe sauce, (tomatoes, basil and garlic) is pretty much the same, but the pasta and pasta preparation is different. Yes, pasta,. Though its shape and texture suggest grain-like qualities, couscous is made from semolina and part of the pasta family.






Combine in bowl, mix and marinate for about an hour:

1 pint (~ 3/4 pound) cherry tomatoes, preferably multi-colored, halved
2 cloves garlic, minced
2 T olive oil


Warm a medium sauce pan, drizzle ~ 2 t olive oil over the bottom, heat then add:

1 c (~5.5 ounces) Israeli couscous

Cook over medium heat, stirring constantly, until couscous is browned, about 4 minutes.  Then add:

1 1/2 c chicken stock (or vegetable stock for vegan/vegetarian)

Bring to simmer then cover tightly and cook for 15 minutes.  Stir and set aside, covered.

Add to tomato mixture:

~3/4 ounce basil leaves, slivered

Mix well,  then toss with couscous and serve.  When using this sauce with other pasta (linguine, gemelli, etc) I top with grated Parmesan. This dish, however, perhaps due to the richness of the broth and the robust flavor of the couscous, seems complete as is.

Reviewed 5/30/2017

Monday, July 1, 2013

Green Curry / Green Curry Paste

Though some may consider it "quaint", I still use the library, especially for cookbooks.  I had waited quite a while for Terry Romero's Vegan Eats World.  When I went to pick it up, the librarian said, "This book looks really good."  I replied it would probably be good, but I would still probably be disappointed as in my experience subsequent cookbooks are rarely as good as the author's first. Wrong. This is one of the few cookbooks I have borrowed from the library that I actually purchased.


The first recipe I tried, still trying to re-create Phat Thai's green curry, was "It's Easy Being Green Curry".  It has a lot of ingredients but the author notes, "The curry paste can be made days ahead, even frozen, making this a relatively fast weeknight meal."* This recipe, like Chicken Curry (Devaka), is a made-from-scratch, not "curry-powder-curry".   In the recipe below,  loosely adapted from Romero's, I took some short cuts. I used prepared ground coriander and cumin seeds, rather than toasting and grinding the seeds myself. I used powdered galangal root, rather than the 1/2-inch-wide piece called for (though optional) and prepared lemon grass. I did not have Thai or Serrano chili so I used a jalapeno and 2 scallions instead of shallots.  Finally, since I had returned the book to the library and my copy has not yet arrived, I did not have Romero's recipe for Savory Baked Tofu, so not being a strict vegan substituted chicken. Because I used chicken breast instead of dark meat as used in Deveka's Curry, I overcooked the chicken, but the sauce itself was excellent. I've since made with dark meat with excellent results. Looking forward to trying with tofu.***

THE PASTE

Combine in a food processor:

2 t ground coriander
1/2 t ground cumin
1 t ground pepper
1 c lightly packed cilantro sprigs with stems
Green chili to taste, coarsely chopped
2 large shallots, peeled and chopped in half
4 cloves garlic, peeled and chopped in half

4 t prepared lemon grass (dried) or 1 stalk fresh, outer leaves removed and chopped

1/2 t galangal root (ground/powder)
1-inch peeled ginger, coarsely chopped
1/2 t sea salt

Pulse into a smooth thick paste, using spatula to frequently scrape the sides of the bowl.

THE SAUCE

In a 2 quart pot or wok, over medium heat, melt

2 t coconut or vegetable oil

Add the curry paste and stir-fry for 1 minute. Add and stir-fry for 2 minutes:

1/2 recipe Savory Baked Tofu or 8 oz purchased baked or fried tofu sliced into 1/4 inch strips (photo with 8 oz chicken breast - if using chicken, use skinless boneless second joints)
 .

Stir in:

1 14-oz can coconut milk (I use light)
1 1/2 c mild vegetable broth or water (I omitted first time but have since added 3/4 c chicken/vegetable stock)
4 kaffir lime leaves
1 T lime juice
2 t brown sugar
1 T Thai thin soy sauce


Increase heat to medium-high, simmer for 5 minutes then reduce heat to medium low.

Add:

1 red bell pepper, seeds removed and sliced into 1/2-strip slices (I omitted)

2 small slender zucchini **  (I used 2 medium-small zucchini, halved lengthwise and sliced)

1/2 c lightly packed Thai basil leaves - yum, from my garden!


Simmer for another 8 to 10 minutes or until vegetables are slightly tender but still have a bit of firmness to them.  Serve with rice.

*   Page 146
** Romero also suggests as alternative to zucchini, 6 Thai apple eggplants, stems removed and sliced into quarters.  If using Thai eggplant, add to the curry just two minutes before curry is done.

*** December 2013 made with Savory Baked Tofu:













January 2015:  Found some Thai eggplant at the new Market Basket near us.  Either I sliced the eggplant too thick (photo left) or the eggplant was tougher and/or bigger than the kind Ms. Romero uses.  I added it late as directed but found I needed to cook it  almost long as zucchini of copmparable thickness.

De-Plating

A few night ago after Ed and I had just finished some of the strawberries I had picked, Ed looked over at my plate and said, "What a mess!"   Proffering his own plate, he continued that for someone who was so focused on presenting food, I didn't care much about, "de-plating".

On his plate, the strawberry stems, cut carefully from the berry with his small buck knife, with a small cone of white strawberry flesh still attached, were arranged clock fashion. (Not only did he consider this much more attractive but in his nerdy way easier to keep track of the number of strawberries he had consumed.)

On my plate, the strawberry stems, pulled from the berry were randomly strewn.

Thinking of the chefs who buy a whole local pig and then in attempt to utilize everything but the squeal offer "pork three ways", why not strawberries ringed with tiny stems and reduced balsamic?

Monday, June 10, 2013

Vegan Pie Crust

Inspired by the delicious vegan deserts (Strawberry cheesecake, almond crust, white chocolate, balsamic reduction; Passion fruit tart, shortbread crust, cascabel coconut caramel; ‘Death-by-chocolate’ cake, whipped coconut cream, crunchy shattered caramel) we had last month at True Bistro, I decided to try a vegan (crust) Strawberry Rhubarb Pie for Ed's Birthday Dinner.  My goal was not to make this a totally vegan dinner, in fact we had a custard like king salmon filet for the entree, but to end with a special dessert that was not butter laden.  Having had some success with some of Isa Moskowitz and Terry Romero's recipes, I went to their Vegan Pie in the Sky where I found a "Pie Crust" section containing 11 recipes. "Olive Oil Double Crust" sounded the most interesting to me, and I was convinced when I read their introduction to this recipe, "THIS HAS BECOME OUR GO TO CRUST.... The secret is to place the olive oil in the freezer beforehand, so that it becomes partially solid. This helps the fat blend into the dough in little pockets, creating the flakiness you crave."*

(Note about photo: At the last minute, for some reason I cannot explain (bad idea not to follow recipe!), I decided to sprinkle a bit of sugar on the crust, then decided it was a bad idea and tried to brush most of it off.  Residual sugar accounts for dark spots.)

I know the bit about fat blending into the dough in little pockets to be true with a butter crust, if warm butter is used, the crust is not as flaky as a crust made (in all other ways) with cold butter. I followed the recipe's instructions and put 2/3 cup olive oil into the freezer about an hour before I intended to begin the recipe.  Even though I had put the olive oil in the recommended-type container, "a thin light [plastic] container like the kind used for takeout food"*, I found getting the olive oil to the right consistency took closer to an hour and a half.


When olive oil is the right consistency, congealed and almost as hard as cold butter, begin to make the crust.  In a large mixing bowl combine:

2 1/2 cups all-purpose flour [I used Whole Foods 365 Organic All Purpose Flour]
3/4 t salt [I used 1/2 t]

Working quickly add:

2/3 c solidified olive oil (see above)

tablespoon by tablespoon, cutting the olive oil into the flour with a pastry cutter or your fingers until the flour appears pebbly.

In a cup mix together:

4 T ice water
1 T apple cider vinegar [I used plain vinegar]

Drizzle 2 T of this liquid over the dough and mix with a wooden spoon or spatula. Add more water a tablespoon at a time, until the dough holds together to form a soft ball. Take care not to over knead the dough.  Although the Moskowitz/Romero recipe calls for 4-8 T water, I used only 4 T.  While I could form a ball, the dough was still a bit on the dry side and very difficult to work with (hence no work-in-progress photos).  On the up-side, the crust was very flaky.

For my Strawberry Rhubarb Pie I divided the dough, but not quite equally. I was a bit more generous with the bottom crust as I planned on making a lattice top.  Since the dough was a bit on the dry, crumbly side the edges of the crust were not as pretty as they might have been if just a bit more water had been added.

Verdict. Chris, my most reliable critic, said he likes butter crusts better but this was good.  I'm inclined to agree, but if for some reason you want a butter alternative, this is an excellent option.

* Page 41

Reviewed 6/17/2017


Sunday, May 19, 2013

Vegan "Parmesean"

Chris introduced me to Veganomicon over a year ago and when I wanted a topping for Vegan Fettucine Alfredo I remembered a recipe from this book that had caught my eye: Almesan. The authors, Isa Chandra Moskowitz and Terry Hope Romero write, "'This is our vegan version of Parmesean made with almonds, sesame seeds, and a little lemon zest.  It's great for when your pasta needs a sprinkle of a little somethin'...."  I make a double recipe and initially omit the lemon zest. Easy enough to add a little lemon zest when serving, and the topping keeps longer when zest has not been added.

Combine in a food processor and pulse until everything turns to tiny crumbs:

1/4 c slivered or sliced almonds [I used whole almonds]
1 T toasted sesame seeds
1/8 t salt
1/4 t lemon zest [see note above]

This is great sprinkled on pasta tossed with Vegan Cream Sauce.











Reviewed 6/20/2017

Vegan Cream Sauce


Following up on our vegan dinner at True Bistro and the subsequent promise in my last post, I have been working on a basic sauce that will replace (or mostly replace) the decadent Fettuccini Alfredo which I like so much. Based on several sources, the key seems to be nuts and water combined in a food processor and blended until smooth:

1 1/4 c cashews
1 1/2 t lemon juice
3/4 c water

Initially focused on a vegan (no cholesterol) version of  Fettuccine Alfredo, I added just a pinch of nutmeg and freshly ground pepper to taste. However, this sauce lends itself to so many variations;  add a clove or two of garlic and/or fresh herbs to the blender bowl, mix fresh, coarsely chopped herbs into the sauce, the possibilities are limitless.... I intend to try a lot of variations in the months ahead as this sauce becomes a staple in my dinner repertoire.




For two servings, I tossed about half of this sauce with 6 ounces of Trader Joe's Lemon Pepper Pappardelle Pasta and topped with Vegan "Parmesean" and fresh chives from my garden (photo at left). The remaining sauce kept well in the fridge until Ed and I had a similar meal several nights later.

January 2014:  Tossed some Cream Sauce with Trader Joe's Lemon Pepper Pappardelle Pasta and topped with a mixture of the zest of one lemon, several fresh sage leaves, slivered and a couple of tablespoons of cashew,s coarsely chopped. Excellent.


January 2015:  Used this to make Spaghetti-Spinach-Cashew Cream Bake with excellent results.


June 2017:  Guess I've been lucky, but I was told by a chef friend this winter that this mixture will expand when left in the refrigerator and warned that I should be sure to put it in a container that allows for this expansion!

Reviewed 6/20/2017

Sunday, April 28, 2013

Fennel-Citrus Salad with Meyer Lemon Dressing



A few weeks ago Ed, Chris and I went to True Bistro in Somerville, MA for dinner. Although we went on a Tuesday night, we had a half hour wait (there are only 31 seats and the configuration makes a party larger than two logistically harder to accommodate).  The wait was well worth it. The evening really started when Ed, who knows I ration the butter, eggs and cream, asked what he should order. Since the restaurant is vegan, I could reply, "Anything you would like!"  The three of us each ordered a different salad, large plate, and dessert* and all were deemed good to excellent. I am looking forward to return visits. Meanwhile I am going to start cooking from Veganomicon, which has been sitting on my desk for weeks, and from Vegan Pie. While the vegan "cheeses" and sauces, olive oil crust and "whipped cream" will take some time to perfect, Chris's fennel salad was an easy inspiration.

This salad begs for a mandolin as thinner fennel would definitely be a plus, but the real star is the Meyer Lemon Dressing which would be great on other salads as well.  While the lemon zest could be used in the dressing, I chose to use it as a garnish with the nuts.

DRESSING

Combine and whisk until very smooth:

1/4 c extra virgin olive oil
Zest from 1 meyer lemon (Reserve as garnish or use in dressing)
1/4 c meyer lemon juice
1 t Dijon style mustard (optional)


VEGGIES

Slice very thin:

1 medium bulb fennel
1/2 medium orange, peeled

Chop finely

1 T parsley  (or substitute fresh fennel weed)
2 T toasted hazelnuts (I am fresh out so used tamari almonds)

Toss fennel, oranges and parsley with dressing; depending on taste and actual amount of fennel used, this will probably be more dressing than needed. Reserve any remaining dressing for future use. Divide salad between two plates.  Top with nuts and zest.

  Shaved fennel, citrus, Italian parsley, Meyer lemon vinaigrette, toasted hazelnut
    Wilted spinach, smoked tofu, pecans, cranberries, red onion, balsamic vinegar
    Crispy artichoke, harissa, baby spinach, Israeli couscous, preserved lemon, dukkah


    Red curry with tofu, baby bok choy, eggplant, king oyster, grilled rice cake
    Phyllo triangles, caramelized onions, swiss chard, seasoned tofu, sorrel cream
    House made fettuccine, asparagus, roasted tomato and mushroom, smoked tofu


    Strawberry cheesecake, almond crust, white chocolate, balsamic reduction
    Passion fruit tart, shortbread crust, cascabel coconut caramel
    ‘Death-by-chocolate’ cake, whipped coconut cream, crunchy shattered caramel

Reviewed 6/18/2017

Thursday, April 11, 2013

Lamb Shank with Wine Jus, Gremolata and White Bean Puree

When Ed and I are in Denver, usually a couple of times a year, we tend to eat at 240 Union .  While we generally have a good meal at a reasonable price, occasionally something is really good. Several years ago it was a mushroom salad which I tried to capture in Mushroom - Arugula Salad. Unfortunately this item has been missing from the menu on all subsequently visits.  Most recently, Ed and I both found  "Colorado Lamb Shank –wood oven braised, Chianti jus, gremolata" to be particularly good, good enough for me to try to recreate this dish at home.  What the menu description does not mention is that the lamb shank is served with pureed white beans and sauteed beet greens, vegetables which well compliment the meat and make for a delicious meal. When I made this recently, however, I did not have a source of beet greens and while I could have done spinach I decided on a green salad.  Anticipating this as a guest meal and wanting to focus on guests rather than my stove, I determined that this meal can be made ahead almost to finish (see next to last photo), leaving time for a shower, a change of clothes and a glass of wine with guests before a quick exit to the kitchen to do the final assembly. Gremolata can be made way ahead. Wine can be reduced  to 1/4, then later warmed, removed from heat and  butter added at the last minute. Bean puree can also be made ahead and microwaved to warm before serving, and lamb shanks can be kept simmering until ready to serve.  

Serves 2, scale accordingly.


On a gas grill sear until browned on all sides

2 lamb shanks

(A gas grill is a quick and clean way to brown the shanks, but this is not worth building a charcoal fire. Searing can also be done on a stove top or in the oven; see Lamb Shanks with Fig Sauce)

In a large pot saute:

1 T olive oil

3 cloves garlic, finely chopped

When garlic is soft, add browned lamb to the pot, then

1/2 c red wine

When wine has slightly evaporated add

Water to almost cover lamb
IF serving with white bean puree, add  2-3 whole unpeeled garlic cloves to pot.

Cover and turn the heat to low.  Cook for at least an hour and thirty minutes, turning the shanks every half hour and  adding more water if liquids run low, until the meat is very tender - nearly falling off the bone.  Avoiding or spooning away the accumulated fat, remove lamb from liquid and place on a platter to drain/dry off any excess cooking liquid.

WHILE LAMB IS COOKING MAKE GREMOLATA, WHITE BEAN PUREE, WINE JUS




GREMOLATA


Combine:


1/4 c finely chopped parsley

2 cloves garlic, finely chopped
1 t lemon zest, finely chopped
1 sprig of mint, finely chopped (optional)
WHITE BEAN PUREE

In a medium sauce pan heat:


1 T olive oil


2 cloves garlic, cooked in lamb broth, removed from skin

Add the following and simmer until liquid is reduced by approximately half, about 5 minutes:
1 15 oz can cannellini beans, drained but not dry
3/8 c chicken stock
1 T lemon juice

Put bean mixture in a food processor or, my choice, use an immersion blender, and blend until smooth. Add more chicken stock if necessary to achieve a smooth consistency. If this puree is made well before lamb is ready to be served, it should be warmed in the microwave before serving.

WINE SAUCE

Boil in small saucepan, until reduced to 1/4 c, about 10 - 15 minutes

1 c red wine

Remove from heat and add

1 T cold cut-up butter
Swirl pan until butter is melted and sauce is thickened


WHILE LAMB IS DRAINING ON PLATTER SAUTE THE BEET GREENS

ASSEMBLE DISH


Divide the warm bean mixture, the sauteed greens and the lamb shanks between 2 plates or large pasta/soup bowls.  Pour the wine sauce over each of the two lamb shanks. Put a generous tablespoon of gremolata on top of each lamb shank.  Serve immediately.


Reviewed 5/29/2017

Wednesday, April 10, 2013

Potato Salad

While almost all of my favorite recipies and adaptions are now posted, occasionally I find one missing.  Last time was when Alex called me and asked where she could find my Spinach Salad recipe. This time I was getting ready to make potato salad for a group I hosted last weekend and found I had to dig through my cookbooks. My Hot Potato Salad, a holiday favorite, follows a strict recipe, but cold potato salad....

Cooked cold potatoes and dressing; you can really make it up as you go along depending on what is in season and what is in your refrigerator.  I love shelled fresh raw peas in this salad but that just doesn't work in early April in New England. When I checked on the allergies of the weekend guests, I found raw onions were out, so this time onions were replaced by sweet peppers. I also prefer a dressing that is lighter on the mayonnaise or equivalent and heavier on the mustard and vinegar components.

Cook until just tender to a fork but not mushy (ie test often!)

3 pounds small Red Bliss or Yukon Gold potatoes, scrubbed but not peeled and cut into quarters or 1 1/2" slices

While potatoes are cooking, prepare other veggies

2 carrots, scrubbed and if necessary peeled, cut into 1/4-inch dice
3 ribs celery, cut into 1/4 inch dice
1/2 red onion, chopped
1/2 sweet pepper or several small multi-colored peppers, chopped (optional)
1 c fresh shelled peas or snap peas, cut on the diagonal into several slices (if in season)


When potatoes are just barely tender, remove from heat, drain, rinse with cold water, dry and cut into bite size cubes.

Mix dressing.  I tend to dress on the light side, for a more heavily dressed salad (or if more additional veggies are used), increase mustard  dressing and mayo to 1/2 c each:

1/3 c Mustard Dressing (not Mustard Maple)
1/4 t salt, pepper and more salt if desired to taste
1/3 c Mayonnaise (I use Spectrum Light Canola Mayo)


Mix the potatoes and the veggies and dress, then toss in

1/2 c fresh dill chopped (or substitute parsley)

Serves 7 - 10

Reviewed 6/18/2017

Thursday, April 4, 2013

Cool Tools 3

Cool Tools, Cools Tools 2, and Cool Tools 3 feature books and kitchen tools I have cooked without for many years, but now find incredibly valuable additions to my kitchen. Most all of these just weren't available, or readliy available in their current form, when I started cooking.

When I was making Pea Soup from the leftover Christmas Eve ham, Alexandra asked incredulously, "Don't you have an immersion blender?" Then upon my response added, "You really should get one."  I recently did and Alexandra, as usual, is absolutely right. Making soup, especially soup with beets, really trashed my kitchen.  By the time I had ladeled the soup, in batches, into the food processor, pureed the soup, poured it into a bowl, then processed the next batch I had soup dripping down the sides of the pan, processor, and bowl and on the counter.

The immersion blender purees a large kettle of soup in just a couple of minutes. No food processor bowl or holding bowl required. The only two items requiring washing are the soup pan itself and the end of the immersion blender which can go into the dishwasher (photo left, spoons for scale). This tool makes making pureed soup so much easier I will be making  Pea SoupCarrot Soup,  Beet Soup, Gazpacho/Solmorejo, Pumpkin Soup and Potato Leek Soup  and other pureed soups much more frequently.

In addition, I have found the immersion blender works fairly well for Parsnip and Fennel Puree.  Because this mixture contains less liquid than soup, the blending takes longer and the end result is not quite as silky as when done in a food processor.  Botton line, when I am just cooking for Ed and me, I'd probably use the immersion blender for this recipe, when cooking for a larger group, the food processor.

Sunday, March 31, 2013

Salmon Rub

For Christmas Chris, Alex and Dan gave Ed and me Alaskan Sockeye Salmon, caught by friends of Alex and Dan --- sort of a CSA of fishing --- to be delivered this spring along with some sugar rub made from a recipe on The Alaska Seafood Website. Eager to try the rub even before the gift salmon arrived, we purchased some salmon.  Yummy!  And particularly good served with grilled scallions. We went through Dan's batch of rub and made another.  Now we are eagerly waiting for our Christmas salmon to arrive.

The first step is to combine:

2 T sugar
1 T chili powder
1 t black pepper
1/2 T [1 1/2 t] ground cumin
1/2 T paprika
1/2 T salt [Dan and I both omit]
1/4 t dry mustard
Dash of cinnamon [I used 1/16 t]
The recipe says this rub will  do 4 to 6 fillets, but does not specify the weight.  Dan just spreads a little olive oil on the fillet(s) then liberally applies the rub.  The Alaska Seafood Recipe calls for heating 2 T of canola oil in a large heavy pan over medium-high heat, carefully placing salmon fillets in the pan, seasoned side down, cooking about 2 minutes to sear then turning fillets over, reducing heat to medium and continuing to cook 6 to 8 minutes just until fish is opaque throughout.  For a good demonstration on applying a rub (albeit a different one) and pan cooking see Mark Bittman's video, Four Spice Salmon.

Ed grills the fish on a gas grill, on low heat with the cover down. He places the salmon on aluminum foil, skin-side down, rub-side up and cooks for ~10 minutes until the fish is ~120 degrees. After he removes the fish from the grill the tempertaure continues to rise to ~125 degrees. He previously cooked it, based on the "fish setting" on our thermometer to ~130 degrees (135 by the time it reached the table). We've recently gone rarer based on Harold McGee's recommendation in On Food and Cooking "In general, fish and shellfish are firm but still moist when cooked to 130 - 140 degrees F.... Some dense-fleshed fish, including tuna and salmon are especially succulent at 120 degrees F, when still slightly translucent and jelly-like. ...some fish, Atlantic salmon, for example - can develop an almost custard-like texture if heated gently to 120 degrees F...."* We have achieved this custard-like texture but so far only with King  Salmon.

* Pages 209 and 211

June 2013: This is an excellent rub for shrimp too!


Grilled Scallions 
Serves 2, scale accordingly

Wash, trim and dry
3 large or 6 small scallions.

If the scallions are large, slice then in half vertically.  Lightly coat with

olive oil

and grill until soft but not charred.






July 2013:  The salmon arrived and what a treat!  Better than the fresh sockeye we have been getting in the local market.















Revieewed 5/23/2017