Pinot Noir

Wild Goose Breast Salad

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On long days of cooking or testing recipes, I’m blessed to have a TV in my kitchen and I often have it tuned to PBS: Create TV. I’m not that picky; I leave it on and whatever happens happens. It may be Rick Steves. A stellar quilter whose name I can’t quite remember. Sicilian chef Nick Stellino. Cool travel woman Samantha Brown. And if God is good– really good — Jacques Pépin may make an appearance. Of course, I live for that moment and stop what I’m doing to watch. So maybe I AM picky. One day, making dinner awaiting my husband’s return from building a house for Habitat for Humanity , my friend Jacques came on making a duck breast salad. (Don’t we all feel we’re friends with Chef Jacques Pépin?! I know I do.)

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FRIDAY FISH: Salmon and Fresh Tomato Salsa on Garlicky Cauliflower Mash…and a Little Plating Fun

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With as much fish as we’re supposed to eat for health and six weeks of Friday Fish for Lent every year on this blog (this is now our second Covid Lent), salmon comes up pretty often on our menu. Our friend Chris likes to say, “Puh-leeze give me something else to do with salmon!” Over the years, I’ve come to enjoy serving salmon with at least two vegetables — so you’ve seen a few variations on this theme — hoping to eat less carbs or save them for some bread. I also simply want to increase our vegetable intake. Serving a smaller portion of fatty fish or red meat on a bed of vegetables or just to the side is not only a healthier way to eat (more vegetables), it makes the protein appear larger, more attractive, and puts it front and center for its closeup — an old tried and true restaurant ploy. So if it’s not really something new to do with salmon, it might just look and taste better!

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Dijon Mustard Beef-Barley Stew with Horseradish for Valentine’s Day

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There’s little to recommend a restaurant--any restaurant–on Valentine’s Day. There are exceptions, but often the specials are lackluster, the kitchen is slammed, the servers are exhausted by 7, the other diners are trying to pack a year’s worth of romance into one night (doesn’t work), and the prices are jacked up like the red roses at the florist. Instead, cook at home that night. And, while you’re at it, think about an IOU for the roses when they’re not $75 a dozen. Some quiet unknown evening in April or May, just pop in with them and call that good sense.

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Beef Burgundy: Streamlined (Boeuf Bourguignon)

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This was taken before the pot went into the oven. More photos later!

For Election Day 2016, I’m spending my time making my streamlined Beef Burgundy. It’ll take my mind off what’s going on, keep me from checking my phone or computer too often, and give Dave, the dogs, and me something great to smell.

Tucker and Rosie in family room

Tucker and Rosie in family room waiting for dinner

Even my streamlined Beef Burgundy takes a good bit of time (I started yesterday) and should be shared. Who needs friends more than on election night? We invited a couple of really close ones for the meal and for the duration–whichever comes first. Continue reading →