Thursday, July 30, 2009

Salmon with a Balsamic Glaze for Two

I love photographing people in love.


Falling in love is a crazy thing.
It should be called rising in love you know?
When its right it lifts us to heights unimaginable.
Everything seems more colorful.
The world around us more vibrant.


"I am so glad that you are excited and living in anticipation....leaning into the future.
Bring all of your powerful abilities to love to bear upon this opportunity.
All of your life experiences have prepared you for just this moment.
Do not fear to be vulnerable for you will never know his trustworthiness if you do not risk.
Do not shrink from conscious surrender for we have built so many protections
from the disappointments and harms we have known that the greater danger...

is holding someone away.

~Tom Moran

My friend Tom wrote to me today.
I think words such as these ought to be shared, and so I have.
We both are in fact each celebrating a new chapter in our lives.
Together and yet separate. I wish for him unending happiness,
or perhaps I should say I wish the two of them unending happiness... : )

Thank for this Tom. Thank you for your friendship.
A bright shining light you are indeed.

Okay okay get to the food, I hear you.
This salmon recipe is nirvana.
I've never fallen in love with anything I've ever made.
I've fallen in love.

Salmon with a Balsamic Glaze, Saffron Mashed Potatoes and Sauteed Spinach




1/4 cup balsamic vinegar
1/4 cup water,
1/4 cup chicken broth
1 1/2 tablespoons fresh lemon juice
2 tablespoons brown sugar, packed plus
2 salmon fillets, skin on (center cut)
salt & freshly ground black pepper
2 teaspoons olive oil

(I always want to type H after that)

1. Stir together balsamic vinegar, water, lemon juice,
and brown sugar in a small bowl.
2. Pat salmon dry and season with salt and pepper.
3. Heat oil in a 12-inch nonstick skillet over medium high heat,
not smoking. Increase heat to high, add salmon skin side up,
and sear until well browned, about 4 minutes. (I like my salmon fairly rare)
4. Turn fish over and sear until just cooked through,
3 to 4 minutes more.
5. Transfer salmon to plates and carefully
add vinegar mixture to skillet (liquid will bubble vigorously and steam).
6. Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes.
(I think it takes a little longer than two minutes, just keep an eye on it, you'll know)
(I also made the glaze in a separate pan, am glad I did)
7. Spoon glaze over salmon.
8. Serve, eat,and finish with an ice cream bar.


Tuesday, July 28, 2009

Pan Seared Halibut with a Saffron Broth


I like living in a small town.
I like knowing the cashiers at the grocery store.
I like that when I go get gas at the place up the street they know me.
One of the gals that works there came up to me
while I was filling up and gave me a four leaf clover she'd
just found while sitting on the curb by the grass smoking
a cigarette on her break.
I made a wish, but I think it's already come true.
It was the nicest thing someone could have done.
Its the little things that make a difference.

Funny how when we let go of one thing,
the universe brings us something or someone else in its place.
Letting go.
One of the hardest lessons to learn.
And yet it brings us the greatest freedom.

I could sermon this one.
But I really want to write about food,
and love, and yes well love...

Nana you asked where I've been.
In all the best ways.

Be open
Be ready
I always say.
This time I was on both counts.
Kinda like skipping rocks,
find the right one and it flies across the water...


It feels good to be in the kitchen again.
Even better to be chasing loons still.
Yes! I know right?! Just when I think
my season with them is over...!

My boat driver was new to my boat
and new to loon stalking...
My boat driver did awesome.



So that's the long and short of it.
Time for food yes? I think so.

Pan Seared Halibut with a Saffron Broth



1 halibut filet
1 teaspoon Saffron
1 cup chicken broth



Season both sides of halibut with salt and black pepper.

Heat oil in a large skillet over medium-high heat.
Add halibut and cook 2 minutes per side, or until golden brown.

Remove fish from pan and set aside.

To the same pan, broth and saffron.
Bring to a simmer.
Return fish to pan and simmer 2 minutes,
until fish is fork-tender.
(I prefer my fish a little undercooked)

The fish melts in your mouth.
The color of the broth is out of this world
and the flavor is heavenly.

For the heck of it, I threw a little fresh spinach
in one of the bowls, if you want a little texture, a little green,
give it a try.


One love. One Peace. Always and all ways.

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