Saturday, June 11, 2011

Just Peachy :) n Fancy Salmonay

Yay I like to talk about food - here's what i'm up to today :)

Fancy Salmone fo dinna :)

Ok soooooo I really like to cook - and i rarely do it, but gosh so fun

today's recipe go's like this:


2 cups chicken broth

1 cup white basmati rice

dollup of olive oil

make rice - boil broth toss in rice back to a boil lower heat let simmer covered 30 mins, fluff before serving)



1.2 lbs salmone cut into two big fillets

8 scallions cut 1/2 inch diagonals

4 plum tomatoes chopped into thick circles

4 lemons, 2 cut in thick circles and depitted, 2 depitted for juice

pepper (from a grinder)

fresh basil (most of a bunch, chopped coarsely it'd be about a cup)

olive oil

1/4 cup of mixed marinated (depitted) olives (like from the grocery olive bar) mixed in are some marinated mushrooms and marinated hot peppers

So in a casserole dish (mine's deep and oval) toss in a shot of olive oil to slick the bottom, put down the nice salmon filets, put a little olive oil on top, crack on a bunch of pepper, toss ontop the scallions, chopup the marinated olives and mushrooms and peppers and Make sure there's no Pits! take all the tomato slices and circle the sides, Cut 2 of the lemons into pretty depitted thick circles, toss the ends etc, lay them on top, squeeze the other two lemons' juice on there, and you are all set, stick in the oven at 350 for 30-45 mins, when the juice starts to boil you are ready


In the meantime if you are interested in a side dish i'd suggest baby bok choy

Steam* gently for 5 mins, drain pan. When ready to serve sear them in a skillet and top with a drizzle of olive oil or a couple pats of butter

*Small kitchen trick - Sooo I don't have a bamboo steamer or a metal grate thing for steaming properly so i just took a regular pan with a lid and stuck 5 or 6 chop sticks at the bottom to raise the greens mostly above the waterline :)

put it all together its fancy salmonay :)

serves 3-4



Peachy Delight :)

i got 4 ripe peaches and cut out their pits from the top (like stuffed pepper style) then in a sauce pan put 3/4 cup brown sugar and a teaspoon or 2 of cinnamon , and 3/4 a stick of butter, then heated them, stirred them up to make like a syrup (use a medium heat to not burn) toss in 3 shots of bourbon and carefully set it on fire :) - wait til flames are almost out before stirring (*note - when using this recipe, do not spill syrup while its on fire - its ok later :P ) soooo then its done and you fill the peaches with it and drizzle a bunch on their outsides (this is in a pie pan or casserole dish, they prolly shouldn't be touching if possible) throw in the oven at 350 when the fish comes out... for about half an hour, though longer works too its softer that way :)

Serves 4, 8, or 1 :)

Top with vanilla ice cream and homemade whipped cream :)

whipped cream is the easiest thing to make, get heavy whipping cream and a little sugar and a wisk (you need a wisk) and stir it together til its whipped cream. most recipe's call for confectioner sugar cause its the lightest and makes the fluffyest cream but I went with soft brown sugar cause i dig the flavor :)

ok so put it all together and a dash of cinnamon and serve while peaches are still warm/hot

smile a lot

The End.

..YUM! :)

PS - peaches part 2:

"roasted peach buttery bourbon bowls with pancakes a la mode"

Put peaches back in oven till the juice boils to reheat, serve with a pancakes and ice cream

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