Fish Fridays

Friday Fish: Basil Sole on Greens with Parmesan Tomato Salad

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As easy as it looks. Slice the tomatoes and peel the Parmesan. Then, in one pan: sauté shallots, greens, garlic, and carrot. Add wine and fish. Season. Cover and cook 3-4 minutes. 279 calorie dinner coming right up!

Truth in blogging. I somehow made this last spring, photographed it, and never blogged it–perhaps saving it for this year’s Friday Fish?  Never-the-less, I had no recipe in the files and nothing doing but I would have to make it again guessing how I’d done it and hoping it all came out right. It did look fairly simple, hmmm ….So while I do that, let’s talk a little about fish. And you.

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Salmon with Scallion Pesto on Broccoli-Parm Mash–Valentine’s Day at Home

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Mardi Gras Red Beans and Rice

Fat Tuesday/Shrove Tuesday Bacon-Granola Pancakes with Fried Egg

Nothing says lovin’ like something from the…top of the stove. I hope you’re skipping the long wait and perhaps not-so-great-service at the restaurants on Valentine’s Day.  Go to your favorite spot some other time and give your best servers a break…  Instead, stay home and fix this luscious meal for you and your happiest partner, you and a friend, or just for yourself.

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Quick Salmon-Irish Cheddar Chowder for St. Patrick’s Day

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A little Irish music to set you up for a bit of cooking: click here.  And, in the Irish, as they say, “La fheile padraig!”  

I’ve been making Salmon Chowder for a good long while; there’s a really easy and light version in my soup cookbook, SOUPS & SIDES FOR EVERY SEASON.  If by chance you’ve made it, you’ll know it’s perfect spring or summertime fare for the day after you’ve grilled a big piece of salmon and don’t know what to do with the leftovers.  Likewise it’s for fall or winter if you’ve roasted a side of salmon for company and only used the big fat inner slices for the dinner table, leaving the skinny ends smelling up the fridge.  This year, though, I was into something a little different…

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            Late summer, 2014 in Dunsmore East, Ireland (the port for Waterford)

The Irish, along with my fair Scots, have some of the best salmon in the world, but more often make a mixed fish and seafood chowder such as Donal Skehan’s Howth Head Seafood Chowder.

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Smoky Green Chile-Shrimp Corn Chowder

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I worked on a fresh pea clam chowder while I lived in the great city of St. Paul, Minnesota.  There, on any given beautiful early spring Saturday, the St. Paul Farmer’s Market would proudly boast a gorgeous array of pea shoots and tendrils…and not long after that, the peas themselves. That soup ended up in my soup book, Soups & Sides for Every Season and is a favorite with or without the fresh peas! (Fresh peas are often available year round at Trader Joes, as well.)

Fresh pea shoots–leaves, shoots, and tendrils from pea plants.  Yummy greens.

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Hot Tuna Stuffed Peppers

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Before baking…

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…and after baking.

If I googled this dish, I’d probably find it. I prefer to think I dreamed it up in my very own kitchen. Which I did.  I don’t need to know it’s not original. Necessity is the mother of invention. I had “X” number of food items.  It looked like this outside:

IMG_3160I wasn’t going to the store.  I wasn’t going ANYWHERE. The mail lady said she could hardly make it up our hill with four-wheel-drive and chains. In other words, my car was staying in the garage where it belonged. I was making do with what I had on hand.

Like most cooks, I keep a full pantry year-round, but especially in the winter as I live within sight of the Rocky Mountains. Continue reading →