July 22, 2015

Salmon Chowder

Makes 6 servings

1/2 lb red potatoes
1/2 lb sliced bacon
1-2 scallion bunches
1 cup corn
3 garlic cloves
red pepper flakes
3 cups whole milk
2/3 cup heavy cream
1 1/2 lb salmon filet, cubed
salt, pepper, lemon juice

1) Cut potatoes into bite sized cubes. Cook in salted boiling water until just tender 8-10 minutes. Drain and set aside.

2) Fry bacon until crisp, drain on a paper towel.

3) In remaining bacon fat, cooke scallions, corn, garlic, thyme, red pepper flakes, about 5 minutes.

4) Add milk and cream, and bring to just a boil.

5) Reduce heat and add potatoes, bacon, salmon chunks and salt & pepper. Simmer gently until salmon is just cooked through, 5-8 minutes. Add lemon juice & chives to serve.

July 30, 2014

Corn Bread and Tomato Salad

Cornbread cubes
1 1/2 pounds ripe tomatoes (4 to 6 medium)
6 cups roughly torn sturdy fresh lettuce, such as Bibb, butter or Boston
1 large Vidalia onion, trimmed, peeled, sliced crosswise as thinly as possible and separated into rings
1 recipe Buttermilk-Lime Dressing (below)

Preheat oven to 250°. Scatter the corn bread in a single layer on a half-sheet pan and bake until the pieces are lightly toasted, about 7 minutes.

Carmelize onions

Chop the tomatoes.

Place lettuce, greens, 3 cups of toasted corn bread, onion and tomatoes to a large bowl and toss to combine. Drizzle with buttermilk dressing, season with salt and pepper, and toss again. Serve immediately.

Buttermilk-Lime Dressing

1/2 cup buttermilk (1/2 cup milk, 1/2 tablespoon white vinegar)
2 freshly squeezed limes
1 tablespoons olive oil
1/2 tablespoon apple cider vinegar (optional)
1/2 tablespoon honey
Sprinkle of fresh herbs
1/4 cup finely minced green onions
1/4 teaspoon salt, plus more to taste

Whisk all of the ingredients together in a small bowl until combined. Can covered tightly and stored in the fridge up to two days.

Peanut Butter Oatmeal Bars

1/2 cup butter
1/2 cup peanut butter
1 cup brown sugar
1 egg
1 tsp vanilla
1/3 milk
1 cup flour
1 cup oats
1/2 tsp baking soda
1/2 tsp salt
1 bag chocolate chips

Preheat oven to 350F. Grease a 13×9 inch pan.
Beat butter & peanut butter until well-creamed. Add sugar and continue beating until light & fluffy. Add egg, milk & vanilla and beat to incorporate into fluffy peanut buttery goodness.
Add flour, oats, baking soda & salt – slowly. Beat until well-mixed & smooth. Add 2/3 bag of chocolate chips.
Spread mixture evenly in your greased pan. It may be a bit thick so spread carefully.
Bake for 25 minutes or until golden. Remove from oven.
Spread remaining chocolate chips across the surface while still hot. When the chocolate has softened/melted, after a few seconds, spread evenly.
Let cool & allow chocolate to harden before cutting into bars. 

Zucchini and Tomato Gratin

2 zucchini

3 tomatoes
Parmesan, grated
Fresh mozzarella

1. Preheat oven to 375.

2. Slice tomatoes and lay on paper towels to drain off some liquid. Sprinkle them with salt.

3. Mandolin or thinly slice zucchini in lengthwise strips. 

4. Sprinkle strips of zucchini with parmesan, salt and pepper. Layer zucchini and tomatoes in a baking dish.

5. Top with sliced or shredded mozzarella and breadcrumbs. 

6. Bake for 30-40 min until bubbly and golden.

Serve with farro.