Salmon, Salmon, Salmon!

Grilled Salmon

So it’s summer and you want that great superfish, salmon, right? But you don’t just want to throw it in the oven and see what happens, or plop it on the grill. You want to emulate some great salmon that you had in a restaurant, or just find a way to reinvent salmon. I’m bringing you two great ways to have salmon, both easy summer recipes that are light and delicious.

Salmon with Basil-Lemon Marinade

Grilled Salmon

  • 4 pcs. salmon fillets or steaks (6 oz)
  • 1 large bunch basil, washed and stemmed
  • 4 large cloves garlic, peeled
  • 2 tsp extra virgin olive oil
  • Grated rind of 1 lemon, approx. 2 tsp
  • Juice of the lemon, 1/4 cup
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  1. Place salmon, rinsed, in large casserole dish.
  2. Marinade: combine basil, garlic, oil, rind, juice, salt and pepper, in blender. Whirl until smooth paste. Spread basil mixture. Turn salmon over to coat well. Marinate 30 mins, turn after 15 minutes.
  3. Prepare outdoor grill (heat coals), gas grill to hot or heat oven broiler. Grill salmon, basting with marinate, for 4 to 5 minutes per side or until opaque in centre. Transfer to a plate and serve!

Asparagus Salmon Risotto
Salmon and Asparagus Risotto

  • 2 tblsp. olive oil
  • 3 large shallots, fine chopped
  • 3 cloves of garlic, minced
  • 1 cup arborio rice
  • 4 cups chicken broth
  • 1/2 cup dry white wine
  • 1 bunch asparagus, cut into bite-size pieces
  • 4 oz. smoked salmon, cut into small pieces
  • salt and pepper to taste (use little salt)
  • 3/4 cup Parmesan cheese, grated
  1. Heat the olive oil in a heavy saucepan. Add the onion and garlic. Saute over low heat for 5 minutes or until soft. Add the rice. Cook for 3 minutes, stirring constantly.
  2. Bring the broth to a boil in a saucepan. Reduce the heat and simmer the broth. Add 3/4 to 2 cups of the hot broth 1/2 cup at a time to the rice, stirring constantly after each addition and cooking until the broth is absorbed.
  3. Add the wine. Cook until absorbed, stirring constantly.
  4. Stir in the asparagus. Add the remaining broth 1/2 cup at a time, stirring constantly after each addition and cooking until the broth is absorbed.
  5. Stir in the salmon. Cook for 5 minutes or until the rice is tender, stirring constantly. Add salt and pepper. Stir in the Parmesan cheese.

I’d like to invite all of you followers to ask questions and suggest recipes about your favourite ingredients, too!

-A.

Asparagus Salmon Risotto

Photos Courtesy of:

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Unintentional Sun Damage

I’ve always been obsessed with sun protection. The last thing I want is to look like a dried out piece of leather…or better yet, in 20 years, a raisin. Among my friends I am always compared to sheets of paper…I like my animal hides tanned – not my skin. Don’t get me wrong – a girl with a perfect spray tan can be beautiful…it’s just not for me. But it’s defiantly better than a tanning bed!

For many of us, we’ve heard the importance of sunscreen and other protective measures when tanning for years, so that’s not what I’m going to focus on today. Instead, I’m going to talk about a type of (somewhat) unintentional UV exposure that can leave you just as harmed (if not more) than lying out in the sun for a day.

UV INDEX PROTECTION CHART

Gel Manicures are probably the most damaging thing I do to my skin. Every two weeks I have a gel manicure. Before I go, I protect my hands with a SPF, but even that might not be enough to protect you from the powerful rays. The lamps used to cure the nails are lower than those of tanning beds, but if using on a regular basis they can be even more harmful because of the direct and prolonged exposure.

So next time you go get exposed to UV rays remember this – skin protection is important (AND DONT LOOK INTO THE LIGHT!). Even if you get flack for it now, in 20 years, everyone will wish they had followed your example whether they have just aged badly or are having more unfortunate effects such as skin cancer. Be careful as we begin the summer!!!

-C

Photos:

http://faithfulprovisions.com/2011/06/07/sunscreen-deals-roundup/

http://www.aimatmelanoma.org/en/aim-for-answers/prevention/about-ultraviolet-radiation/the-uv-index.html

http://greenpointers.com/2012/06/11/so-addicted-gel-nails-not-for-worried-upper-west-side-jewish-ladies/

Garlic Scapes and Gooseberries!

For those of you looking for new ingredients to incorporate into your cooking this spring-into-summer, I’m going to turn back to the unusual classics of cuisine! Spring-into-summer is a great time to try new ingredients, pull out old ones in a new way, or reinvent that delicious dish from your childhood. Let’s take a peek at two delicious ingredients and ways that you can bring fresh fruits and vegetables into your life.

Garlic Scapes are an incredible part of this traditional vegetable that most people overlook. In fact, I was just put on their trail a few days ago, and now I can’t get enough! They’re the twirly, curly, green-onion-y growth of the garlic (that thing that starts to sprout if you let your garlic sit too long). Cut off long before garlic harvesting, these sprouts are actually a delicious ingredient that can be chopped up into pestos, sauces, and other dishes.

Garlic Scapes
So what’s the best way to use garlic scapes? From what I’ve heard and in my personal opinion, it’s by making a pesto. Thick on crackers, thin in soups, pesto is a delicious addition to any lunch or dinner. Throw a dollop into your slow-cooker or spread a layer on a boring sandwich for a garlic-y, basil-y depth that you weren’t expecting!

  • 10 Garlic Scapes
  • 1/3 cup nuts (such as pistachios or almonds)
  • 1/3-1/2 cup grated Parmesan
  • Salt and Pepper
  • 1/3-1/2 cup olive oil

Blend and mix for deliciousness that you won’t forget! You’ll never go back to ordinary garlic cloves after this!

And what would summer be without the traditional but oft o’erlooked Gooseberry? Even better, let’s throw these tart-sweet treats into a pie that will wow any of your neighbours! These fuzzy berries can be used when they are firm and tart or soft and sweet, so be conscious of what sort of gooseberries you’re picking to put in your pie, as you may want to add or remove sugar tending to their ripeness.

Gooseberry Pie
I’m going to take this recipe from AllRecipes, but I’ve altered it, so if you would like to look at the original, go here. So, let’s take a peek at this pie, shall we?

  • 3 cups gooseberries
  • 1 cup sugar
  • 2 and 1/2 tblsp quick-cooking tapioca
  • 1/2 tsp salt
  • double crust pastry
  • 2 tblsp milk
  • 1 further tblsp sugar

Gooseberries

  1. Stem and rinse berries.
  2. Crush 1/2 cup berries in the bottom of a saucepan. Combine sugar, tapioca, and salt; mix with crushed berries. Cook and stir until mixture boils. Cook for 2-3 more minutes. Remove from heat, and add in remaining whole berries.
  3. Pour fruit filling into pastry. Adjust top crust , cut slits for escape of steam. Brush with milk and sugar.
  4. Bake at 400 degrees F (205 degrees C) for 40-45 minutes.

Good luck with your gooseberries and garlic scapes! Now you have two great recipes to try out and cook as the weather starts to get hot. Celebrate a ripe season with these great recipes and feel free to leave any comments about posts you’re interested in. We’d love to hear about what themes are your favourites and what you’d like us to write more about! Cheers!

-A.

Photos Courtesy Of:

Spring Fashions

As the weather here is getting warmer and warmer, it is inevitable to think about spring-summer fashions! All this week I have been getting summer fashion magazines in the mail; and I am in love with everything. Even though winter is my favorite season, it is difficult to not adore some of these trends.

 

Bold Prints:

If there is any trend to scare some people, it is probably bold prints. Nothing draws more attention to someone than a giant colorful abstract design on their pants. However, if done right, bold prints can bring a whole new dimension to the everyday outfit.

Pastels:

Nothing is more ladylike than pastels. They are so soft and enchanting!

Peplums:

I am so happy that this trend is catching on! Peplums are absolutely adorable and flattering. The shape is extremely feminine and takes inches off your waist instantly…there is nothing better than that!

Retro:

It feels like everything right now is retro inspired, but I still cannot get enough!

Lace:

 YAY LACE!!! Lace is my favorite thing ever. It is elegant, classic, and edgy all at the same time. If I could, I would make my entire wardrobe lace.

 

Hopefully, you have been inspired to go revamp your spring-summer wardrobe! Happy shopping!

-C

Links:

http://s-p-r-i-n-g-.tumblr.com/

http://www.mojansami.com/blog/spring-2012-runway-trend-bird-prints/

http://denisesalceda.com/spring-pastels/pastel-runway/

http://stylebakery.com/style-recipes/spring_fashion_trends_2012_peplum_power.html

http://coquette.blogs.com/coquette/2008/09/project-runway.html

http://www.runwaydaily.com/.a/6a00e54ed9ed5388330147e3b1571d970b-popup