- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.eVyALSMd.dpuf born and raised: March 2012

Sunday, March 18, 2012

Something Is Fishy

It seems to me almost every dinner in the winter is kale and potatoes.  I never get tired of it.  It comforts me in a profound way and I feel okay about it because of the piles of kale I'm consuming.  It makes posting meals boring though.  Oh well!

Dinner tonight: braised kale and mashed potatoes!
I treated us with glazed salmon and crispy caramelized onions to go with our kale and potatoes.  I love salmon with only salt and pepper, but I was craving intense flavor and this glaze is amazing.
 2 tablespoons maple syrup (or brown sugar)
1 tablespoon honey
2 tablespoons butter
1/4 cup Dijon mustard
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon finely grated ginger (we were out of ginger because Nick had just made an incredible ginger beet syrup so I just used a tablespoon of that)

Melt the syrup, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
Heat the oven to 400 F
Drizzle and brush your salmon with the glaze (you could probably even marinate  the fish if you wanted to).  Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes.


Wednesday, March 7, 2012


I love Teleme cheese.  I love it.  Soft, creamy, slightly tangy.  It's unpretentious and approachable it's really a cheese for everyone (only if the price tag reflected as much).  I treat myself with it.

I couldn't decide what to do for dinner, and the sky was gray, and I was under the weather and I wanted a treat.  Grilled cheese!  Grilled cheese!  I couldn't resist.

Gussied up Grilled Cheese

Preheat oven to 400
Start with your favorite crusty bread, I used a ciabatta style.  Make a spread of chopped garlic, a few table spoons of olive oil, a spoon of honey, a spoon of good mustard.  Dress the bread.

I dry sauteed onions and added some spinach at the last minuet, just to wilt.  Pile on to the bread.

Quickly saute asparagus (first of the season!) until they are tender and bright green, but still crunchy.
Slice Teleme cheese and add it to your bread, asparagus goes on top of that, then into the over for 20 minuets or until cheese is gooey and bread is toasted.

If you have a salad too you wont feel so guilty.