Taking the Cure
Julie | August 21, 2010
Home-cured salmon isn’t nearly as scary or complicated as I thought it would be! We loved this gravlax with scrambled eggs, in corn soup with okra croutons, and straight off the board.
Now That’s Peachy (and Buttery)
Julie | August 11, 2010
Making “butter” is a great way to use up overly ripe fruit like my local peaches, and couldn’t be easier with the help of a crockpot. With that sweet-tart flavor, it has a million applications too, from glazing meat and fish to baking. A recipe for glazed salmon with curry is included.
Paydirt
Julie | July 21, 2010
Tucking golden beets into a creamy porcini mushroom risotto with sage-buttered salmon was an excellent way to acclimate my palate to their earthy flavor.
Creamy Beany Goodness
Julie | July 18, 2010
Butter-baked wild salmon pairs up with buttery lima bean puree and glazed carrots.
Fennel Patties
Julie | June 21, 2010
Wild salmon is served with a thyme beurre blanc and some delicious little patties made from fennel fronds, of all things.
Better Than a Restaurant?
Julie | June 20, 2010
A discussion of the state of food in Salem, simply baked Copper River salmon topped with sauteed mushrooms, and a luscious potato-turnip gratin.
Feeding My Bread Fiends
Julie | June 3, 2010
Prosciutto-wrapped salmon was the main course, but hearty white bean ragout and home-baked bread stole the show. A drizzle of balsamic reduction ties all the Italian elements together.
Halibut Hi-jinx
Julie | May 28, 2010
My attempts to butcher a large piece of halibut, plus two sauces to serve over it: scallion-butter and tomato-dill. A green salad with scallion vinaigrette complements either version.
Work in Progress
Julie | May 19, 2010
A series of recipes experimenting with Thai-style curries, from your basic yellow chicken curry, to potato-crusted salmon with curry-carrot sauce, to cod in a lemongrass-coconut broth.
Salmon Glue
Julie | February 5, 2010
A trio of salmon recipes: Roasted with caper-anchovy butter; sauteed and served under a satiny beurre rouge sauce; and crusted with crispy rounds of potato, with a simple salmon mousse serving as edible glue and a grainy mustard vinaigrette cutting the richness of the fish.
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