Dinner in less than an hour 3-1-11

M

MUTHA LIKKA!

New member
Salmon filet topped with pesto and lemon zest with a splash of white
wine cooked in a covered baker, oven roasted asparagus, reheated brown
and wild rice, and a salad made of mixed baby salad greens, orange
chunks and thinly sliced onion, tossed in a kick ass red wine
vinaigrette that had a touch of honey to it.

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Today's mighty oak is just yesterday's nut that held its ground.
 
On Tue, 1 Mar 2011 23:15:15 -0800, "Kent"
wrote:


I was afraid someone would ask, but it was cobbled together - no
measuring. We're speaking about quantities in low single digit
tablespoons (or less) here, because I didn't want leftovers, but I
have enough for another salad anyway. Red wine vinegar, garlic
flavored EVOO, a dab of mustard (which turned out to be a ballpark
type) and because I was a bit heavy handed with the vinegar, I added a
smidge of honey to mellow it out, used a whisk to blend and voil?.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
sf wrote:

While i occasionally use a shot glass to make a 3:1 ratio of oil &
vinegar salad dressing for immediate use i prefer to make it up in a
larger quantity, a couple of cups or more of vinaigrette so that it ages
over a few days thus improving its flavour dramatically IMO. I add a
pinch of salt if using immediately. This vinaigrette works well to
saute meats in also.

I add thinly sliced green onions/shallots, mashed garlic, black pepper,
lemon juice, dry mustard, "Italian Seasoning" to a mix of walnut or
grape seed oil and a good unpasturized apple cider vinegar. THough in a
pinch i will use canola oil and i have several other vinegar's that are
also good.

ITALIAN HERB SEASONING MIX

Crushed dried marjoram
Basil
Oregano
Thyme
Rosemary
Savory
Sage
red pepper (cayenne) flakes

Mix equal amounts of the first 7 ingredients (adjust to personnel
preference). Add cayenne peppers to taste. Store in airtight container.

Occasionally i toss a green salad with just avocado oil and fresh
squeezed lime juice and toss with some crumbled blue cheese.
--
JL
 
On 3/1/2011 10:56 PM, sf wrote:

That sounds so good, and I love salmon. The Wall Street Journal has an
article on choosing salmon that is either wild, farm raised, etc. I
have not read the article yet, I am sure if I do, it will tell me to
stop buying the salmon that I am already buying for some reason or another.

Becca
 
On Wed, 02 Mar 2011 10:26:51 -0800, "M. JL Esq."
wrote:


It becomes Italian Dressing when I add all those herbs (and garlic),
JL. Thanks for posting your Italian seasoning mix.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Ema Nymton wrote:

I can't imagine salmon topped with pesto/basil comprising anything
other than major TIAD...heavy licorice flavor with salmon, blech! If
you want a mellow hint of licorice flavor fennel goes well with
salmon, but basil is much too crude.

I honestly don't see basil as a major herb with anything other than
tomato, and then not too heavy either... I don't understand the
infatuation with pesto, smells exactly like what I scrape from the
underside of my lawn mower. I don't grow basil in my garden, I
consider it a noxious weed.
 
"sf" wrote in message
news:[email protected]...
I completely understand not wanting leftover vinaigrette. But what did you
mean about garlic infused olive oil? Did you add garlic to the olive oil?
Or did you buy it that way? (Hoping not.)

Jill
 
On Thu, 3 Mar 2011 06:43:27 -0500, "jmcquown"
wrote:


I bought a big bottle of it at Costco. Great stuff. You can make
your own by simmering whole garlic cloves in olive oil... but I've
never done it, so that's as much as I know (of course you'd remove the
garlic to store).

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Fri, 04 Mar 2011 17:47:24 -0600, Omelet
wrote:


And we'll continue to post about it too. This is not Sheldon Food
Cooking (SFC).

Last night's dinner: pizza 3 ways - pesto, sausage-pepper-onion, and
prosciutto-egg.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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