Housekeeping day – a few things I'd like to announce, tidy up, complain about and ask opinions on…. In no particular order.
- If you would like to receive my Kitchen Tip and Weekly Menu email, sent each Friday, leave a comment and I'll put you on the mailing list.
- I will be changing my domain name later today – from thyme2.typepad.com to thymeforcookingblog.com. Typepad tells me this will be transparent and no one will notice – but, just in case, I would like you all to know.
- Google's Recipe View. What do all of you who are food bloggers think about this? Are you going to bring your entire blog up to code? Future recipes? Ignore it?
What do the rest of you who are recipe seekers think about this? Are you happy with only having a smidgen of the web available in this new search?
Here is an excellent post by Lydia, of Perfect Pantry on her views.
I spent an afternoon quickly seeing how easy it would be to comply with Google's requirements so that I could be included in their new search. I was unsuccessful, and frankly don't have more time at the moment to spend. I was only thinking about my new posts – going forward. I calculated that it would take me (once I figure it out) 250 hours to bring my entire blog into compliance -assuming it would take me only 15 minutes to modify each recipe and insert the appropriate HTML. That's a lot of time – and with no guarantee that Google will 'accept' me.
My opinion: This is terribly unfair to food bloggers who do not have the staff required to do all the extra work to comply and terribly unfair to recipe seekers who, if they use this service, will miss out on all of the wonderful recipes submitted by said food bloggers. They will only be viewing the recipes from the big, professional sites.
How sad. We are not pleased.
Google, on the other hand, seems inordinately pleased with itself – as do the techies who support it. Are we food bloggers so unimportant?
That wasn't so bad, now was it? (I must be losing my touch – or it could be the sunshine beckoning….)
On to the food!
Lemon and capers combine to add lots of flavor to this simple preparation. Quickly seared, they can finish cooking over low heat while you enjoy a simple first course of Perfect Scrambled Eggs with Green Garlic and glass of rosé.
Cooking time: 15 minutes
2 salmon fillets, 12oz total, (350gr)
1 tbs capers
1 tbs chives, fresh or dried
1 tsp olive oil
1 tsp butter
Slice lemon, 4 – 6 slices, remove pips.
Heat butter and oil in large non-stick skillet over medium-high heat. Add salmon, skin-side up, and sauté 5 minutes, until it starts to brown. Turn skin side down. Lay the sliced lemon on top of the salmon and sprinkle with capers and chives. Turn the heat to low, cover and let finish cooking, 5 – 10 minutes, depending on thickness. When done, using a spatula, slide the filets off of the skin.
To serve: Spoon some Dill Sauce on each plate or a small platter. Lay salmon on top. Spoon capers and lemon slices on salmon.
White Wine and Dill Sauce
1/3 cup (3oz, 90ml) chicken stock
1/3 cup (3oz, 90ml) white wine
1 tsp fresh or dried dill weed (leaves – not seeds)
1 tsp fresh or dried chives
2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
1/3 cup (3oz, 90ml) plain or Greek yogurt
In a small saucepan over medium heat bring wine and stock to a boil. Mix cornstarch in water and stir into simmering stock. Cook until slightly thickened. Remove from heat and stir in herbs and yogurt. Cover and keep warm until serving.
In addition to this, for the week of April 8 we have Asparagus and Avocado Salad, Tournedos with Creamy Brown Sauce, Tuna and Asparagus Risotto, Stir-Fried Chicken with Cherry Tomatoes….
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