So I've moved and it feels great to finally be on my own. To celebrate I cooked my first dinner in the new apartment (actually my second dinner here but friends cooked for me last night). I made pan seared salmon and a salad with homemade vinaigrette.
This was a roughly 4 ounce piece of fish (half an 8 ounce fillet I cut in half, froze the remaining half for another night). Coated it generously on both sides with olive oil, seasoned with salt, pepper, and a little freshly squeezed lemon juice. Cooked it in a non-stick pan for 3 minutes on each large side and 30 seconds each on the ends. Let sit under aluminum foil for 3-4 minutes while dishing out the salad.
Red wine vinaigrette
In a plastic squeeze bottle (of the type used for ketchup, salad dressing, etc) mix 2 tablespoons red wine vinegar, 6 tablespoons extra virgin olive oil, 1/8 teaspoon each of ground yellow mustard, dill seed, and minced garlic.This is a very small batch, double or triple it if you are serving multiple people. I like to make small amounts of vinaigrette like this that last me 2-3 days so then I can switch to a new combination of flavors.
Monday, March 29, 2010
Monday, March 15, 2010
March 14 (3.14) is Pi Day. In celebration I made this nice rustic berry tart. Since this was a thrown together recipe the measurements are approximate.
- 1 frozen pie crust thawed, you can of course use homemade but I hate making pie crust.
- 2 cups berries of your choice, I used a mix of frozen strawberries, blackberries and blueberries, allow to thaw if you are using frozen. Drain excess juices that came out during thawing.
- 1/4 cup sugar, I don't like a really sweet tart, use 1/2 cup if you like it sweeter.
- 1/3 cup jam or jelly, I used orange marmalade to keep with the less sweet theme, apricot or apple would be nice too.
- 1/2 cup crushed ginger snaps. Graham crackers would probably also work.
- Preheat oven to 400 degrees. Place pie crust in pie plate or on a sheet pan doesn't matter for this recipe (use some parchment paper or grease it to keep the tart from sticking).
- Mix the berries, sugar, and half the cookie crumbs in a bowl, let sit 10 minutes.
- Pour berries into middle of the crust, spread evenly to 2 inches from the edge. Microwave the jam for about 15-30 seconds to loosen it up a little, drizzle over the berries.
- Fold edges of the crust in and over the berries (see picture).
- Sprinkle the rest of the cookie crumbs over the top of the tart.
- Bake 40 minutes or until crust is golden brown and delicious.
- Allow to cool before cutting and serving.