Salmon worth blogging about

Processed with VSCOcam with hb1 presetI picked Salmon & Brussels Sprouts with Ginger-Scallion Sauce for tonight because I knew Shane would be preparing dinner on his own with both kids in tow, which can be a challenge at best.

The recipe looked easy and quick, and needed only a side of rice to round it out. I handed a printout to Shane and hoped for the best.

When I got home from work, dinner was almost ready, the table was set, and most importantly, Shane didn’t seem stressed out or frazzled at all. That would have sufficed, but this dish took it up a notch by being remarkably delicious.

Multiple comments were made about how great, really really great, it was. How this one should go in the archives. How the sauce should be bookmarked for future fish dishes. How we should use it this summer, on grilled bluefish, for example.

So there you go, a keeper.

• Salmon & Brussels Sprouts with Ginger-Scallion Sauce •
from Dinner A Love Story
Serves 4-ish

Preheat oven to 375°F. Slice a 1 1/4 pound salmon fillet into 4-ounce pieces as shown above. Trim and halve 4 cups of brussels sprouts and in a bowl, toss them with 2 tablespoons of oil (olive or vegetable), salt and pepper. (Do your best to keep all the brussels leaves on the sprout, because those individual leaves burn fast when roasted.) Place sprouts on a foil-lined cookie sheet and roast for 15 minutes, tossing half way through. (And don’t worry, they should look a little charred.) Turn heat to 450°F. Nestle salmon filets among the sprouts and roast another 10 minutes. Serve with ginger-scallion sauce.

Ginger-scallion sauce (adapted from Momofuku cookbook)

Combine the following in a small bowl: 1 large bunch scallions (green and white parts), chopped; 1 tablespoon finely minced peeled fresh ginger; 2 tablespoons neutral oil, such as canola or grapeseed; 1 tablespoon soy sauce; a drop or two of fish sauce (optional) 2 tablespoons sherry or rice wine vinegar; a little chopped mint, a squeeze of Sriracha, salt and pepper to taste.


Carbonara for a crowd

Our friends “The Drews” visited this weekend. It was delightful to see our Cape friends off-Cape and off-season.

Saturday night Shane made his famous carbonara for, I don’t know, maybe 17 people, maybe 20. My mom made a couple of dishes for anyone who didn’t want carbonara.

The Pasta alla Carbonara was a hit, as always. My kids devoured it, and couldn’t wait to polish off the leftovers the next day. Sid left a little pile of pancetta pieces by the side of his plate at dinner, because so far he’s not a meat eater.

My mom tried out a couple of dishes from the beautiful Venetian (of Sorts) cookbook, Polpo. So far everything we’ve made from this book is amazing.

The lentils with burrata and pesto were a vegetarian’s dream come true, and the roasted tomatoes with mozzarella were pretty perfect too.

Happy weekend!


Peppers, anchovies, goat cheese, oh my!

Processed with VSCOcam with f2 presetOur family is newly in love with this dish. Roasted Red Peppers with Anchovies, Garlic and Goat Cheese from Phyllis Grant’s column at Food52.

We are so in love, that these peppers made it to our weekly meal plan twice in as many weeks. It’s so good, we haven’t noticed if the kids are eating it or not because we’re too busy devouring it.

My mom and I thought it might be too anchovy-y but it really isn’t. The anchovies add the right amount of salt to the dish and melt so perfectly into the juice from the peppers that the sauce is just lick-your-plate succulent.

It works well accompanying a simple chicken dish, or makes a perfect meatless meal (if you don’t count anchovies) when served with grilled bread and a fried egg.Processed with VSCOcam with f2 preset• Roasted Red Peppers with Anchovies, Garlic & Goat Cheese •
from Food52
serves 4

2 red bell peppers, cored, seeded, and cut lengthwise into eighths
16 anchovy fillets, packed in oil (we like the kind that comes in a jar)
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
3 cloves garlic, peeled and sliced lengthwise as thinly as possible
4 ounces creamy fresh goat cheese, chilled
A handful baby arugula, chopped (or not chopped, if you’re lazy or short on time)Heat oven to 350° F.

Place peppers skin side-down in a baking dish. Place one anchovy fillet in the belly of each red pepper slice. Evenly distribute the butter, olive oil, and garlic between the slices.

Cover with tin foil. Roast until peppers are starting to soften (about 25 minutes). Agitate the pan a bit to make sure all the slices are evenly coated with oil and not sticking to the bottom of the pan. Remove tin foil and cook for another 15 minutes or so until everything starts to brown. You want the peppers tender but not falling apart. This can take anywhere from 40 minutes to an hour. Just be vigilant and don’t let anything burn. It’s fine to turn down the temp or place the tin foil back on.

Slice chilled goat cheese into about 8 discs. If they fall apart, just pat them back together like clay. Place on top of cooked peppers. Bake until goat cheese is warm all the way through, about 5 minutes. Cool for 5 minutes. Garnish with chopped arugula. Serve on grilled bread.

Farro with butternut squash, almonds & goat cheese

Processed with VSCOcam with a6 presetIt was Sunday night, and I was really in the mood for farro. My usual recipes didn’t appeal to me so I thought I’d try this one.

Not surprisingly, we didn’t have all the ingredients and I decided to mess with the recipe. The result was amazing (and smelled amazing while cooking too!) The recipe is below.

We also had salad with broccoli, leeks, basil, goat cheese and radicchio, and pork tenderloin. But what I’m taking home from this dinner is the farro.

P.S. If you have a baby, he or she may devour this dish.

• Farro with Roasted Butternut Squash, Goat Cheese & Almonds •
adapted from this recipe from 101 Cookbooks
serves 6 as a side dish

1 cup farro, rinsed and drained
3 or more cups butternut squash, cut into 1/2-inch dice 
1/2 large red onion cut into inch-ish sized chunks
1 tablespoon fresh thyme, minced
olive oil
1 tablespoon balsamic vinegar
1/2 cup almonds, toasted & chopped
1/4 cup (about half a small log – more to taste) goat cheese, crumbled

Heat the oven to 400 degrees. In a small saucepan, boil the farro in plenty of salted water until al dente. When done, remove from heat, drain, and set aside.

Meanwhile, toss chopped butternut squash, thyme, onion & balsamic vinegar in a bowl with a good amount of olive oil and salt. Roast in a baking tray for about 45 minutes until fragrant and cooked through, browned nicely and not too mushy. Toss with a spatula for even cooking and taste along the way.

When the squash is done, toss it in a large bowl with the farro and almonds, taste for seasoning, adding more salt and oil if needed. Add crumbled goat cheese and toss one more time. Serve warm.