Wednesday, May 16, 2012

A Spring-Time Dinner

Untitled by annbumbly
Spring-time table setting.

My mom is the quintessential food gal (read self-taught chef). Not only is the food she creates over the top, the table settings - and everything - is as well. All is just so, from the plates to the linens to the flowers. On top of that, the menus she comes up with are perfection! Consider this (and this is a ~simple~ any week night dinner):

Broiled Herbed Salmon

Salmon fillet - weight depending on number served - below, for four, (one pound)
juice of one lemon, divided
lemon zest
1/4 cup mayonnaise
fresh chopped dill and parsley
black pepper, fresh grated

Rinse salmon fillet and pat dry. Squeeze half the lemon on the fillet. Mix the mayonnaise with the herbs, pepper some of the lemon zest, and other half of the lemon juices. Slice the fillet into individual servings. Coat the salmon with the mayonnaise mixture. Broil until the salmon flakes easily; about 6 minutes. Serve with lemon halves on the side.

Pasta w/Veggies

spagetti, fettucini, whatever shape, cooked to package directions (keep warm)
This night, the vegetables we used were: 

Scallions, sliced diagonally in 1" pieces
garlic, sliced thinly length-wise
red pepper, diced
grape tomatoes, quartered
asparagus, sliced diagonally in 1" pieces
baby spinach leaves
lemon zest
olive oil
salt & pepper to taste

Heat olive oil in a sauté pan. Add the scallions and garlic and cook for 2 minutes or so. Add the red pepper and cook for an additional 2 minutes or so. Add the tomatoes, asparagus, lemon zest and spinach and sauté until done. Turn off heat and WAIT until it's time to serve. You might have to reheat for a minute or so. 

Salad with Fruit

salad greens
pineapple chunks
strawberry slices
pear chunks
walnut pieces
lemon zest
red wine vinegar
olive oil
salt & pepper


Clean the salad greens (I prefer red leaf lettuce - anything will work, tho avoid iceberg for this). In a salad bowl, add the lettuce and all the extras. Just before serving, splash with the vinegar, oil, salt and pepper. Toss, taste for seasonings, correct, and serve! 


The beginnings of the veggie sauté 


 The salmon just before it goes under the broiler 
(notice it's cut into serving pieces).

 The micro-planed lemon skin - that goes on just about everything!


The composed salad before it's tossed


The veggies as they're sautéing 


sautéd veggies just before adding to the pasta


The fabulous meal - salad is just out of photo range...

YUM!

'till we feast again!
T'nGG

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