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We were super excited this week when we got our new Fine Cooking in the mail. We decided to make Spice-Rubbed and Sear-Roasted Salmon with Honey-Glazed Fennel.
This dish was really simple and light! It had just the right amount of sweetness but was also savory. We decided to pair the salmon with some rice (*we cooked the rice with vegetable broth, instead of chicken broth, and it was oh so yummy!) The dish would be perfect for a romantic dinner! It lends itself to an elegant presentation (as you can see in the picture below)
Over the past few weeks onions have slowly been coming into season. A few months ago it was scallions and now sweet onions are in full bloom. We cook a lot of dishes with onions so at the farmers market today we bought some rather "large" sweet onions.
In an attempt to find a recipe for the onion "fronds" (green stems on the onion), we found this interesting website about Sweet onions
Ben and I love to buy lettuce, Kale and other greens when we go to the farmers market; however, we found that when you just throw it into the fridge the greens go band in 2-3 days. After some experimentation we found that if you place a damp paper towel in a plastic bag with the greens (make sure the bag is shut tight) the life of your greens is extended to at least one week! Basically it forms a moisture rich environment to keep your greens nice and fresh!
Last Friday, Ben and I decided to grill steak since the weather has been super nice lately. We needed a side dish to go with our steak so of course we chose potatoes! Now this was no ordinary steak and potato dish. We recently purchased Strawberry Fire Jam from our local farmers market. This "fire"jam is made with strawberries and jalapeno peppers! We decided that this would be a perfect glaze for our steak. So we marinated the steak in a balsalmic vinegar marinade (balsalmic vinegar, olive oil, garlic, onion, salt and pepper) for ~2 hours. We then put the steak on the grill and brushed our "fire" glaze (1/2 cup of jam, 1/4tsp cycanne pepper, 1/4tsp pepper) onto the steak. For our potato dish we made Leek and Potato gratin (from the Italian cookbook warren got ben). *if you want the recipe I can send it to you! In short, our dinner was both sweet and savory with a little kick! Just the perfect meal for a friday night!*the picture doesn't do the dinner justice, I downloaded it from my phone*
Ben and I have been in the market for a Dutch Oven since we somehow ruined our other one. We purchased a cast iron dutch oven from Target (recommended by Cooks Illustrated). However, after several washings we found that the "coating" started to rust. We didn't use any harsh cleaning products on it, so I blamed it on the Florida humidity (my favorite scapegoat). Today I came across this article on how to take care of your Cast Iron Cookware. Please take a look at this! It is very helpful and may prevent you from having to go out and find a new cast iron dutch oven:)
So I have been a slacker lately, having not contributed to the blog. The other week we had winter in Florida. That's right..the other week. Not a couple weeks, not even a month. Just a week. More like a few days, really. Anyway, it was long enough to justify making hearty meals, like homemade soups. And, as luck would have it, the Fine Cooking we had just received contained a number of homemade soups - specifically tomato soups.
Shelby decided to take charge of the soups and became a soup-making machine. She started first with the traditional classic tomato (of which I never got a taste!) but then moved on to heartier soups like Southwestern tomato and leek and tomato soup. After awhile (homemade soup lasts a surprisingly long time) we had to move onto something else - like kale!
Kale's been in season lately and although it usually has a fairly bitter taste, when boiled into soup it becomes surprisingly sweet and rich. Made with pork or sausage and other vegetables, it provides a very hearty, heartwarming meal for those cold nights in the dead of winter (especially Florida's winter...).
P.S. Vanilla update - it's definitely looking like vanilla extract. One more week until taste test!
In an attempt to find a recipe for the onion "fronds" (green stems on the onion), we found this interesting website about Sweet onions
And now for an update. The extract is definitely darkening, as you can see. However, since the internet doesn't include code for tasting pictures, you'll have to take my word that the extract is not exactly extracted yet. It's still a little raw (but smells great!). However, that didn't stop us from using it!
Prepping the vanilla for use. Since it was brand new and homemade, we had to instruct it on how it was supposed to flavor the cookies.
Clearly the extract figured it out because Shelby got into the cookie dough before they were even made. Here she is making sure the finished product tasted just as good.
Clearly our spooning technique needs a little work. Also, making cookies in an electric oven is really quite difficult. Apparently the Fahrenheit scale doesn't apply to electric ovens. Nevertheless, we overcame the oven and the cookies turned out great. Unfortunately, Ghirardelli neglected to mention that the recipe was for drop cookies rather than traditional chocolate chip cookies. From now on, we're sticking to the Nestle recipe! We'll continue to use the extract and update on its flavor and aroma.
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