Spice Rubbed Salmon

I'm not one to make resolutions, but I like the idea of food resolutions. There are some food/eating resolutions I would like to make (and post for a bit of accountability).

For one, I'd like to eat more fish. So far, I haven't extended much beyond salmon and talapia. I know I like those two, so I don't stray too far. But, I really should. What fish do you recommend for someone who is a relative beginner with preparing fish?

Another food resolution is to bake with healthier products. For example, I want to replace white flour with whole wheat, white sugar with apple sauce, and other healthy subsitutions. I figure that if a treat can taste just as good with healthier options, why not use them?

Lastly (and this one will be the toughest for me), I'd like to incorporate more beans in my diet. I never eat beans. I don't even know how to cook with them. So, that'll be a challenge for me.

Related to the first goal, I tried out a new salmon recipe. This one comes from Josée Di Stasio via Ruth from Recipes 4 Every Kitchen. This recipe seemed like a great way to both stick to a food resolution and use my new baby. Isn't she pretty? She's an All Clad French Skillet. Her daddy doesn't understand why she is so special, but in time, he'll learn to love her.

This recipe is being sent to Michelle and Meeta's Monthly Mingle's Healthy Family Dinners


Spice Rubbed Salmon



Prep time: 5 minutes
Cooking time: 8-10 minutes

Serves 4 (I halved the recipe for two)

Ingredients:
2 tbsp coriander seeds
2 tbsp mustard seeds
1 tbsp white or maple sugar (both Ruth and I used brown sugar)
2 tsp sea salt
4 salmon fillets
2 tbsp olive oil

Directions:
1. Preheat the oven to 450°F/220°C

2. Coarsely grind coriander and mustard seeds in a coffee grinder or with a mortar and pestle.


3. Mix the spices, sugar, salt & pepper on a plate or wide bowl and coat the salmon fillets. Let the spices infuse the fish for a few minutes.


4. In an oven-proof skillet (one that can sustain high heat), heat the oil over medium heat on top of the stove. Brown fillets on top and bottom for 1-2 minutes per side. Take care not to burn the spice crust.


5. Transfer the skillet to the oven and roast for 5-8 minutes or until the fish is cooked.

Les Fougères

Before we can tell you about our getaway last weekend to celebrate Giz's (Sept. 30) birthday and my (Oct. 3) birthdays, I should really finish telling you about R's birthday celebrations. In our family, most birthday are in September/October. Not terribly surprising considering how cold it is in January and February in Canada.

In addition to the Thousand Islands and Peanut Butter Cake, we tried a restaurant that had been on my "to try" list for quite a while now.

About a year ago or so, I received this cookbook:

I haven't tried any of the recipes from Les Fougères' cookbook, most of them are pretty intense - something I would save for a more elaborate evening or a special event (but I do have my eye on a Pink Grapefruit Souffle).

However, I finally had the opportunity to try out the actual restaurant. We went to celebrate R's birthday. It was such a good experience, I wanted to tell you all about it.


From the moment that we arrived at the restaurant, I had a good feeling about the place. It's in a quiet area near the border of Quebec and Ontario. Right beside the parking lot is a fairly large garden, where the owner grow their own vegetables and herbs.


Definitely a good sign when the food you'll be served is grown by the restaurant. Plus, if you look in the cookbook, you can see where they get all of their supplies and they're all local producers. Fresh, seasonal food, from local producers. Does it get any better than that?

For starters, I ordered a squash soup with curry flavouring (I forget the actual name). It was so good, I wanted another bowl. R ordered the Salad Fougères. After seeing lardon in the salad, he was sold.


Luckily, the recipe for the salad is also available in their cookbook. According to the cookbook, they've had this salad on their menu since they opened in 1993. They say that they often make this into a main course salad by topping it with a softly boiled egg and adding slices of avocado, red onion and caramelized garlic.

8 cups mixed salad greens
6 ounces of smoked bacon side
6 ounces fresh goat's cheese

Vinaigrette
1/4 cup Dijon mustard
1/4 cup red wine vinegar
1 cup vegetable oil
salt and pepper

Whisk together mustard and vinegar. Slowly add oil, whisking gently all the while. Season to taste.

To prepare salad:
Slice bacon into lardons (cubes) and saute until golden and crispy. Toss salad with enough vinaigrette to coat leaves lightly. Divide salad between 6 bowls. Garnish with goat cheese, sauteed lardon bacon and a spoonful of the hot fat rendered from the lardons.

The salad included a fair number of bitter greens, which I thought balanced the goat cheese quite well.

For the main, both R and I got the filet mignon. I can't resist a well-made steak. It came with a pesto-like mixture and some pan-fried fresh vegetables. So good!


After dinner we checked out their onsite store. Not only can you eat in the restaurant, but they do make meals for you to eat at home. Gives a whole new meaning to take out.



Overall, a great dining experience. This restaurant will definitely be on my top 5 list.

I am also proud to announce that, after 5 years, I've completed R's scarf.


Since then, I've been on a knitting kick and took a class on how to make a simple tuque. Here's me wearing my first tuque.


I'm excited about picking a third, new project and making more tuques.

Also, since we're on the topic of new things, let me show you my envirosax. I won them in a competition on Kristen from Dine and Dish's site. Kristen has a lot of contests and I was beyond thrilled to win this one.


Five reusable bags fit into a holding sac. It makes for such an easy way to avoid using plastic bags. We already use cloth bags for grocery shopping. But, these bags are great because they are so compact.

Now, I keep one in my bag or purse all of the time. The cloth bags I have would be way too bulky. But the envirosaxs are so small. Very convenient.


Despite appearances, they open up to a fairly large-sized bag. I love the designs.

Also included in the prize was a 4 minute timer that you put in your shower to try to minimize your water consumption. Between R and I, one of us has been more successful than the other in showering within the 4 minute time limit.

Tags, Wins and Acquisitions

Today is house cleaning day - so to speak. I must apologize for getting so far behing and I'm sure there's more to catch up on but this should bring me pretty close.

First and foremost:

HAPPY JULY 4TH TO ALL OUR AMERICAN FRIENDS


Anne at Cooking with Anne was sponsoring a pretty interesting cookbook giveaway a while back and I decided to enter. I'm always intrigued by chefs who work towards combining foods and techniques that work towards healthier eating. Charlie Ayers book Food 2.0 - Secrets from the Chef who fed Google interested me. I'm one of those people who never win anything - until now - imagine my surprise!!! Charlie's book is packed with really interesting information about food selection and use as well as of course, the recipes. Anne was so generous - after the fact
she found out that this contest was only open to U.S. residents. When I won,
she took it upon herself to make sure I got it. Thank you Anne - I would have understood and how decent was that of you. I'm very appreciative.

Just look at what I won!!!





When I found this article in the NY Times I thought it was pertinent enough to Charlie Ayers philosophy of living a healthier life.

I decided to try his recipe for beets and what can I say - it's delicious.




Beets with Bacon and Crumbled Blue Cheese

Ingredients

4 slices of uncured applewood-smoked bacon
1 Tbsp. olive oil
1 Red Onion, halved and sliced
1 Tbsp ground cumin
1 Tbsp ground coriander
1 tsp smoked sweet paprika
4 Tbsp Banyuls or sherry vinegar
3 Large, fresh cooked beets, peeled and cut into wedges
1 tsp unrefined granulated sugar
Kosher salt and freshly ground black pepper
1/2 cup crumbled blue cheese
1 Tbsp. chopped fresh flat-leaf (Italian parsley leaves

Directions

1. Cook the bacon in a nonstick saute pan until crisp. Remove from the pan, drain on paper towels, and roughly break up. Set aside



(here I roasted them rather than cook them)

2. Remove all but 1 Tbsp of the bacon fat from the pan, then add the olive oil and heat. Add the onion and saute, stirring until lightly golden, 2-3 minutes. Add the spices and vinegar and then the beets. Toss gently until they are hot, about 5 minutes. Add the sugar and season to taste.

3. Spoon the beets onto two plates. Sprinkle the bacon on top followed by the crumbled blue cheese and then the chopped parsley. Serve with whole grain bread.

Notes: I roasted the beets rather than cooked them. I found that this brings out a) more of the flavour of the beet and b) didn't need additional sugar at all.
I also didn't use the flat leaf parsley only because I didn't have any but found this recipe really fulfilling just as it was.





Here's the latest installment of recent acquisitions:

Because my camera was such an outdated "piece of metal" as Psychgrad calls it - she and Actor Boy teamed up and for Mother's Day bought me this camera:

I love it and it'll take me a lifetime to figure out all the features. I'm such a lucky mom.

Elle at Feeding My Enthusiasm passed on this meme several days ago and I apologize for taking this long to get to it. Here we go...


1) LAST MOVIE U SAW IN A THEATRE?

Sex in the City and I loved it. I love the cosmos but forget the stilettos - I'd kill myselef.

2) WHAT BOOK ARE U READING?

Loving What Is by Byron Katie


3) FAVORITE BOARD GAME?

Pictionary - I love watching competitive people go crazy


4) FAVORITE MAGAZINE?

Canadian Living


5) FAVORITE SMELLS?

Clean linen, Dulce & Gabanna, Honeysuckle when it's in bloom, Freesia

6) FAVORITE SOUNDS?

Kids laughing, The sound of a slot machine when it's paying you a jackpot


7) WORST FEELING IN THE WORLD?

Helplessness


8) WHAT IS THE FIRST THING YOU THINK OF WHEN U WAKE?

I better let the dogs out before I find a mess in the house

9) FAVORITE FAST FOOD PLACE?

I don't eat fast food but Starbucks works for me


10) FUTURE CHILDS NAME?

If there's a child (of mine) in my future, just pass the rusty blade (no offense Psychgrad - I put in my time)


11) FINISH THIS STATEMENT—’IF I HAD A LOT OF MONEY I’D......

1 Make sure everyone in my family was well taken care of.
2. Pack my bags and become Shirley Valentine
3. Adopt alot of kids in 3rd world countries

by this time I'm sure I'll be broke.


12) DO U DRIVE FAST?

Not usually


13) DO U SLEEP WITH A STUFFED ANIMAL?

I have one stuffed animal and 2 dogs on my bed.


14) STORMS–COOL OR SCARY?

Storms are cool until the dogs start shaking and crying


15) WHAT WAS YOUR FIRST CAR?

A 1952 Rolls CanHarley (it rolls down one hill and can hardly make the next)

16) FAVORITE DRINK?

Morning coffee, then water


17) FINISH THIS STATEMENT-IF I HAD THE TIME I WOULD…

Do everything I don't have the time to do - read a book from start to finish without worrying about what I have to do next.


18) DO YOU EAT THE STEMS ON BROCCOLI?

Nope


19) IF YOU COULD DYE YOUR HAIR ANY OTHER COLOUR, WHAT WOULD BE YOUR CHOICE?

Probably mahogany - but people already think I'm crazy enough

20) NAME ALL THE DIFFERENT CITIES/TOWNS U HAVE LIVED IN?

Uppsala, Sweden
Winnipeg, Manitoba
Montreal, Quebec
Jerusalem, Israel
Toronto, Ontario

21) FAVORITE SPORTS TO WATCH?

Baseball, hockey


22) ONE NICE THING ABOUT THE PERSON WHO SENT THIS TO YOU?

Elle is a warm, open and caring person who manages to push through no matter what. She's a survivor.

23) WHATS UNDER YOUR BED?

The Boogey Man


24) WOULD U LIKE TO BE BORN AS YOURSELF AGAIN??

Sure but with the wisdom I have today


25) MORNING PERSON OR NIGHT OWL?

Who sleeps?


26) OVER EASY OR SUNNY SIDE UP?

Over easy


27) FAVORITE PLACE TO RELAX?

In my family room with a gazillion cook books around me


28) FAVORITE PIE?

Pumpkin


29) FAVORITE ICE CREAM FLAVOR?

Maple Walnut


30) OF ALL THE PEOPLE U HAVE TAGGED, WHO IS THE MOST LIKELY TO RESPOND FIRST?

I'll leave this as an open tag for anyone who would like to do it.

I Got Tagged ...

The very lovely Ohio Mom of Cooking in Cleveland tagged me. The rules are you must answer the questions and you must tag five other people who will also answer these questions and they will pick another five people.

What were you doing 10 years ago?

Heavily entrenched in my career

What are five (non-work) things on my to-do list for today?

Walk my dogs
Visit my mother
Take old electronics to hazardous waste depot
Go grocery shopping
Mail a package to Psychgrad (note from Psychgrad: woo hoo! Unless, it takes up a lot of space, in which case...MOM!?!?)

Five snacks you enjoy?

Almonds
Fruit
Wasa crackers with peanut butter
Licorice (red or black doesn't matter)
Wasabe peas

Five things you would do if you were a billionaire

Pay off everyone in my family's mortgage
Buy Psychgrad and R a fabulous house
Get Actor Boy a property to open a theatre company
Take my mother to Australia to see her family (our family)
Make a sizeable donations to my favourite charities

Places you have lived:

Sweden
Central Canada
Israel
Toronto

Jobs you have had:

Potato chip factory picking burnt chips out of a really hot fryer (I was 14 yrs old)
Shampoo girl in a hair salon (also at age 14)
Executive assistant while I went to University
Fund Raising
Mental Health provider

Again, anyone who would like to do this tag - we're all enquiring minds - we want to know more about you.

Recent Acquisitions

I always talk about recipes that I make. But I rarely talk about new toys that I acquire (read: receive from Giz). Truth be told, my mom is chomping at the bit to buy me kitchen items. I have to refuse about 3 offers per week because I don't have space. I live in an apartment and have a galley kitchen with only one entry/exit. I use every bit of space I have, plus the attic, to store all of my kitchen stuff. Sometimes I just go onto house purchasing websites to just visualize my future kitchen.

But, when I figure out space for something new, it's always exciting. Here are some recent acquisitions/arrivals.

R brought home some flowers for Daffodil Days. It's amazing to see how quickly the bunch of stems



turn into fully bloomed flowers.



I received a bag of chocolate from Venice:



I'm told that Marchini chocolates are really good. Does anyone know anything about it?

Also, it's not a new acquisition, per say, but I was so excited to have my first bbq of the season that I took a picture of my bbq.



Giz, has become very advanced in her gift purchasing. I'll get boxes every few months (in the mail/from Amazon) that I can't return. But, who am I kidding. Unless it's a Furby (don't ask), I'm all for getting packages in the mail.

Most recently, I received Dorie Greenspan's bible of baking and a juicer. It works surprisingly well. Hey mom, even R likes to use it!



I also recently decided to sew produce bags (you can read about it here). I hate going grocery shopping and wasting the plastic bags to wrap my produce. So, these bags are an environmentally-friendly option.



Last, but not least, today I received the prize for Ben's Food for Plastic challenge. This is the first thing that Equal Opportunity Kitchen has won. Thanks Ben! All of it will be put to good use. The measuring cups are very smart. I think the bowl would be good for a big summer salad or for transporting something to a potluck! The spatula, of course, will get regular use in my kitchen.



Quite serendipitous considering that Giz submitted her blitzes without knowing that it was a competition. Here is the winning recipe, blintzes:



Ben also sells tupperware in his site, that offers some useful options for the Spring. Ben's newest Food for Plastic event features food for kids. If you have any good recipes for kids, his event is a great place to submit them.

Of course - the obligatory reminder about the Tried, Tested and True deadline. Submission will be accepted until the end of the day Monday. I think I've spent too much time teaching university students that I've become a harda$$ about deadlines.