Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
This is a re-post. I’ve had a busy week. I decided I was going to take the day off today, and skip my usual post. Mon mari is home from the hospital but decided to make it an early night. I made his requested dinner (ham, eggs and hash-browns) and he’s tucked in with Netflix. … 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 … Continue reading…
Seems like months since we’re had a simple roast salmon for our Friday Fish. It seems like every time I mention it, someone comes up with a different idea. These, however, met with complete approval. The sesame crust adds just the right amount of crunch to these flavorful salmon fillets. Roasting keeps the crust nicely … 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 … Continue reading…
I know, I know….. I’m always saying that I don’t like ‘hot’ foods. I really should be more specific: it’s heat from capsaicin that I don’t tolerate. The heat from mustard or horseradish I can handle perfectly well (as long as it’s not too hot). I particularly like mustard with salmon, as long as the … 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 … Continue reading…
This salad has layers of flavor: tomato-infused rice, shredded, fresh, sautéed zucchini and grilled salmon, finished with a red pepper dressing. I always have leftover dressing when I make this, but it’s great for potato salad made with grilled potatoes, or just a simple pasta salad. If you use quick-cooking Brown Rice it all goes together fast…. … Continue reading…