Balsamic Glaze Salmon Salad

Easy, fast, tasty.

1/4 c balsamic vinegar
1/4 c dry white wine
tbsp brown sugar
splash of maple syrup

single serving of salmon
olive oil
ground pepper

herb salad mix (or any kind of salad mix)
handful of grape tomatoes
quarter red pepper, chopped


• do a quick balsamic glaze by throwing equal amount vinegar and wine into a small pot / pan with some sugar and a bit of maple syrup. Bring it to a boil, reduce the heat, and let thicken.

• rub the salmon with olive oil and coat both sides with fresh ground pepper
• throw the salmon on the grill / bbq / into the broiler
• cook 4 or 5 minutes, until it's cooked through

• throw a few handfuls of salad mix into a bowl, with the tomatoes and red pepper
• place your grilled salmon on top
• drizzle with glaze


(served with a Bogle Petite Syrah. Not neccesarily the best match, but a very dependable American wine nonetheless)

Thursday, August 30, 2007
(solo super lazy dinner)

I like the salmon done on my charming little George Forman grill, simply because it gets a nice crisp crust on it: a nice added texture to the salad. Also, I wish I had camera batteries, just because it looks much more impressive than the effort that goes in.

Pine Nut Dolmades w/ Yogurt Feta Dip

The Dolmades
* these are made stovetop, just as a warning

14 1/2 oz can diced tomatoes
1 c arborio (short grain) rice
1 bunch green onions, sliced (about a cup)
1/2 c mint, chopped
1/2 c dill, chopped
1/2 c pine nuts, toasted
1/3 c olive oil
2 cloves garlic, minced
salt
pepper

grape leaves
1 lemon


• Mix all the filling ingredients, from the can of tomatoes to the pepper, in a large bowl. Salt & Pepper as needed.

• In a large pot / dutch oven, line the bottom with about 6 grape leaves
• roll leaves with about a tbsp of filling each ( if you haven't rolled dolmades before, you want to make sure the are sealed up pretty tight)
• layer your rolled leaves in the pot until you run out of filling
• squeeze lemon juice over the top
• cover with another layer of flat grape leaves
• fill pot with enough water to cover everything
• cover pot and bring to a boil
• simmer until rice is tender, and most of the water is gone, about 35 minutes



The Dip

1 c plain yogurt, the thicker the better
4 oz crumbled feta
1 green onion, chopped
1/4 tsp lemon peel
pepper as needed

• throw all the ingredients in the food processor until well blended.
• chill
• serve spooned over dolmades



Wednesday, August 1, 2007
(Backyard Potluck with special guests Jillian and Crystal, as well as all the Wednesday night friends)

(The dolmades can be served warm or cold, but I always think warm is better. The pine nuts add great taste and texture. Much preferred over my usual plain ones.)

Basque Chocolate Cake with Cherry Preserves

12 tbsp butter, cut into pieces
5 1/2 oz bittersweet chocolate

3 eggs
3/4 c sugar
1/2 c flour

creme fraiche
cherry preserves (or any fruit preserves, really)


• preheat oven to 375º

• melt the butter and chocolate over moderate heat. remove from heat and let cool slightly.

• cream the eggs and sugar together until light and fluffy.
• add flour and mix on low until just blended.

• fold chocolate into butter mixture in two batches. don't overmix.

• pour batter into lightly buttered 9" round pan
• bake 35 minutes

• warm preserves over low heat
• serve cake with dollop of creme fraiche and preserves poured over top.



Friday, August 17, 2007.
Post-French Dinner Party Dessert Party (with Matthew, Mat, Mark, Keely and Amelia).

(The cake is pretty heavy, almost like a giant brownie cake. Holds up well after a few days.)

Broiled Lamb with Summer Vegetable Gratin

Summer Vegetable Gratin

1 medium eggplant, peeled and sliced 1/2"
2 medium zucchini, sliced 1/2"
5 larger roma tomatoes, sliced
(you want about a pound of each)

olive oil
coarse salt
coarse grind pepper
1 tsp finely chopped rosemary


• preheat oven to 400
• lightly oil 8 x 8 baking dish (you can use a larger one as well, it just won't be so layered)
• arrange about 1/3 of the eggplant in an overlapping row. Repeat with zucchini, then tomato.
• Once you have a full layer, season with salt and pepper.
• Repeat until all the vegs are used
• drizzle with olive oil, and sprinkle with rosemary
• bake for 40 minutes



Broiled Lamb

12 lamb rib chops, about 1 3/4" thick
6 tbsp-ish olive oil
3 cloves garlic, minced
coarse salt
lots of pepper

• preheat broiler (or you can use a grill)
• in large-ish baking dish, mix olive oil, garlic, salt & pepper
• add lamb chops, turning to coat, adding extra pepper as needed. (You can let it sit for 20 minutes or so, but isn't really necessary.)
• broil for five minutes
• turn the chops, basting with excess oil
• broil for about 8 more minutes. (if you are using a smaller cut of lamb, knock your cooking time down as needed.)


Well paired with a 1996 Les Tourelles de Longueville Pauillac.



August 17, 2007
French Dinner Party in advance appreciation of Matthew & Erin's birthdays (with Matthew, Mat, Mark, Monique & Keely)

(Both are fast and easy to make, with very simple seasoning. And completely amazing. The tomatoes in the gratin were especially good.)