Wishing you all an amazing 2014!
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Monday, January 6, 2014
2013: A Year In Review
What a wonderful year 2013 has been, I know I said that last year, but this year has been equally amazing. C moved to Aspen for work, we stayed behind in Houston, but we happily visit often. I have been working hard on adapting my cooking skills to 9000 feet altitude. I can proudly say I have mastered chocolate chip cookies and pancakes, everything else is still a work in progress. We also had another banner travel year. We visited Hong Kong, Barcelona, San Antonio, Aspen (several times,) Moab, Miami, Chicago, Vail, two trips to Walt Disney World and many trips to Disneyland. It was fantastic! These are the top twelve posts from this year based on the number of hits they received. Apparently, it was the year of the sandwich, crockpot and pork chop.
Wishing you all an amazing 2014!
Wishing you all an amazing 2014!
Friday, January 3, 2014
Roast Salmon Steaks with White Wine Sauce
 | This recipe used the last salmon steak in my freezer. Hopefully it will be awhile before the seafood shop messes up my order, I still prefer a salmon filet. This recipe from Martha Stewart is incredibly easy and makes for a lovely quick fish dinner. Miss F seems wary of salmon steaks, I think it is the exposed skin on the side. So she enjoyed some mac n cheese with her green beans. She wouldn't even try a piece because of "the gray stuff" (I hear it's delicious!) |
4 salmon steaks
1 tablespoon olive oil
Coarse salt and ground pepper
1 tablespoon butter
2 teaspoons all-purpose flour
1 cup dry white wine
juice of one lemon
Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; brush each on both sides with olive oil, season with salt and pepper. Roast until opaque throughout, about 15 minutes.
Meanwhile, in a small saucepan, melt butter over medium heat. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in lemon juice; season with salt and pepper. Serve the salmon topped with the white-wine sauce.
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Wednesday, January 1, 2014
Turkey Gumbo
 | Firstly, happy new year! C left for Aspen the day after thanksgiving to take ski lessons, so he missed out on the best part of Thanksgiving: the leftovers. So while Miss F and I visited Aspen, we had a second turkey feast, C style. Pop n serve rolls, log cranberry sauce from a can, and copious amounts of gravy. Since there were only three of us eating the turkey, I had a ton of meat leftover. My friend Erica was telling me about the turkey gumbo that her family made with leftovers. And it took me back in time, because I used to make turkey gumbo every year after Thanksgiving, but it has been at least 10 years since I have done it. The roux takes nearly an hour to make, but it is worth it. I set my laptop next to the stove top and caught up on my internet browsing (Pinterest!) This recipe is adapted from Emeril Lagasse. |
¾ cup canola oil
¾ cup flour
½ cup chopped onions
½ cup chopped green bell pepper
½ cup chopped celery
1 tablespoon chopped garlic
6 cups chicken or turkey broth
2 bay leaves
Salt and cayenne
Creole spice
2 cups shredded cooked turkey meat
Steamed rice, for serving
In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and cook 30 seconds, until fragrant. Add broth, bay leaf, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice.
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