Someone who shall remain nameless (but is not me) neglected to check behind the shutters before closing them against the afternoon sun.
Bats like to hang out behind the shutters.
Bats don’t like sunlight.
We now have a bat in the house.
I’m pretty sure that when we open the windows at sunset he’ll be happy to leave. In the … Continue reading.....
We’re starting to see the last of the leeks.
They’re planted now and harvested in late winter / early spring.
Every year I tell myself to plant some. They’re easy to grow, but, if I planted them I would have to pay attention to my garden all fall and winter long.
And as long as I was paying attention to … Continue reading.....
Kedgeree was, traditionally, made with smoked haddock and served as a part of a large breakfast.
In summer we smoke the salmon, using our smoker or a kettle grill, for about 20 minutes.
In winter I used a combination of fresh, roasted salmon and purchased Irish smoked salmon.
Since we have it as a main course, rather than a small … Continue reading.....
Horseradish was one of the few things that I couldn’t find after we moved to this side of the pond.
Eventually I found it in the ‘British aisle’ in the larger supermarkets.
Either I am developing an ability to handle heat (I doubt it) or the horseradish I get here is very mild – thus the ‘2 tablespoons’ for the … Continue reading.....
We still have a few more weeks before the barbecue grill comes out of the barn…. It was time to come up with some new salmon recipes for the dreaded ‘Friday Fish’.
I found this recipe, well, actually one similar to this, in one of my French cook books.
It was made with white fish fillets.
I made a few … Continue reading.....
Fish cooking has returned to the kitchen. I did tell mon mari that he could continue to cook it on the grill if he really wanted to….
He grumbled something about wind and rain and cold and mittens and seems content to sit by the wood-burner while I fix the salmon in the kitchen.
He was happy with this version.… Continue reading.....
Excuse me for shouting, but I’ve been writing this blog for EIGHT YEARS!
That’s 1600 posts and counting.
Who would have thought I’d have that much to say – or maybe I don’t. More about that in a moment.
First, the food:
Easy, skillet salmon – just toss in some lemon slices, capers and serve on a creamy … Continue reading.....
Another modest success in my effort to be more creative with fish.
Fennel and tarragon are always a good pairing with salmon…
Wrap it all in phyllo and toss it in the oven – easy as well as delicious.
Even mon mari was pleased…
Salmon en Croute, with Carrots and Fennel
Total time: 30 minutes
… Continue reading.....