Hammondrye

Lighten up with Salmon

Salmon with Tomato Citrus Vinegrette

1 pint(s) grape tomatoes, halved

1 (medium) shallot, thinly sliced

3 tablespoon(s) drained capers

6 tablespoon(s) citrus champagne vinegar

4-6 tablespoon lemon juice

1/4 cup extra-virgin olive oil

4 (7-ounce) center-cut salmon fillets with skin

Freshly ground pepper

1/8 teaspoon(s) ground cumin (to taste)

1 tablespoon(s) minced parsley

1 tablespoon(s) chopped basil (fresh)

Directions:

Preheat the oven to 425 degrees F. In a bowl, toss the tomatoes with the shallot, capers, parsley, basil, vinegar/citrus juice, olive oil and 1/2 teaspoon of salt.

In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up. Cook over moderately high heat until well-browned on the bottom, about 4 minutes. Carefully flip the fillets and transfer the skillet to the oven and roast until the salmon is cooked through, about 6 minutes. Transfer the fish to plates and pour off any fat in the skillet. Cover salmon w/ foil to keep warm.

Place the skillet over moderate heat and add the tomato mixture and cumin. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes. Pour the sauce over the salmon, sprinkle with fresh parsley and serve right away.

Serve with wild rice or a toasted baguette.

This never fails to be fully consumed by even the most hard core carnivores.

Christmas Correspondence

Hi Dad,

Thanks for the updates! (see below)

We've just been decorating and The Mr's been doing a little shopping for giftieses.

I mailed you guys down a box of nonsuch. Since we don't really do 'presents' anymore, its just smalls for color so you won't feel left out on Christmas morning.

For Colin, I included a photography book by a french actor about facial expressions. Its pretty funny. Maybe he'll be inspired and become a mime. Worse things have happened.

I'm having a really hard time coming up with any good ideas for the Mr.'s gift for Christmas. Last year I made some really adorable cufflinks out of teeny-tiny dice!

I don't feel like spending on retail, and I'm not feeling inspired to create. Hopefully, I'll come up with something better than sewing new waist ties on his dishwashing apron. Thats all I've got so far.

I'm big into aromatherapy: I always put out some blooming Narcissus with juniper and fir cuttings -plus- a strand or 2 of holiday lights. They really make a Huge difference, especially up here in the Northwest.

Monday is the Winter Solstice, the shortest day of the year. If its not raining we should have sunlight from about 10am to 2pm.

Seriously. Its like living inside a car wash with the lights out here.

I'm not exaggerating:This year I'm asking Santa for a gift certificate to Happy Tan-N-Teriyaki !)

String holiday lights really do make a big difference, its been documented. The University of WA. even prescribes UV light box therapy to students suffering from S.A.D. Folks here swear by string lights: Drive down any residential street here and it feels like the Street of Dreams in Old Town Vegas! You don't even need your headlights!

Holiday lighting and decorations just brighten up your day and make everyone happy. People walk around with 'beverages' and there is even piped out music. Of course electric bills might be slightly higher, but we have ours are on a timer. Also, our lights aren't all over the roof like some houses.

We also don't have an inflatable snowman :^( Or, an animated creche. I do have a Jack-In-The-Box Rudolf Ball for my Mercedes antennae.
It's awesome. I found it a few years back at a gas station. I think its a 'collectible' since Jack doesn't offer them any more, so I remove it when I'm in sketchy neighborhoods.

We sent out a lot of greeting cards; about 3 dozen. That's more than we got: (3, including one from a freight company I have an account with). It's disappointing. People seem to think that sending an email with a farting snowman or a dancing Santa with his crack showing is OK for Christmas. I Don't agree. The Mr. is still expecting a card from his Grandma with the check for $10 (she sends one every year). That's to ensure we'll drive down for Christmas Eve. I'm trying to drink a lot of water to pre-hydrate before we go: Last year I had some sort of sodium overdose and had to take one of his mom's diuretic pills. My skin thought it was gonna blow-up! Don't get me wrong- her cooking is delicious!

Actually, we are enjoying the season; its all good. There have been numerous parties and gatherings, we are healthy (I even got voted "Member of the Month" at the Y), and we still love each other. The roof doesn't leak (at least squirrels' haven't mentioned anything). Both our "classic" vehicles are running and still under 200k! Even the crazy neighbor and I are on 'speaking terms' again. Things are good!

The only thing I'm missing is you guys, the dungeness crab for Xmas Eve dinner, and the fresh squeezed Valencia OJ and eggs Benedict for "brekky", and the California Winter Sunshine.

Love you tons! See you real soon!
Lisa
-ps-
let me know that the Bacon Jam made it OK; Mom will go bonkers if she doesn't get a jar every year.

On Dec 20, 2009, at 1:46 PM, (Dad) wrote:

Greetings kids,

Well, yo mamma overcame all the blaas and finally came out with all

the you'all decos. I thought I knew where she kept this stuff.  'er

these nice crimptus tings.   We got angles an clowns an ol' nicks an

---stuff-  all over the abode!   Sheees!  Ah,  well.   Tis the spirit

and the season,   right?

Sos,  is all well with you kiddies?  Are yo getting any snow?  It has

been pretty nippy down here!   cording to the paper it has been ather

chilly up there,  but then,  it usually is a mite cooler than here.

Got a nice card from the inlaw's.   They are on top of things.

Well, that will have to be it for the moment.   I have think if I have

had the post-lunch nap yet.     It'l  come to me

love and jingle bells to you guys

pops

Veteran's Day

Thank You Veterans.

Paella

The beauty of Paella is that it is so versatile: it's basically a stovetop casserole with local ingredients. Regional specialties

influence the flavors. I love the seafood/pork flavor combo common in a Portuguese Cataplana and thought to be inspired during the Inquisition. More traditional would be a single protein flavor with a vegetable (ie:rabbit/artichoke or squid/scallion)

But my favorite restaurant growing up was La Bodega in North Beach, which served 'Paella Valencia' a combination chicken, shrimp and pea. My version is heavy on tomatoes and I always add booze

Lisa b.'s Basic Paella
Yield 4 Servings

Measure/Ingredient

½ lb. Chorizo or other spicy sausage

½ lb. mussels-- live

1lb. Chicken -- - cut up

⅓ cup Olive oil

2 large Shallot - chopped

16 oz Diced tomatoes (drain if canned)

1 med Red pepper ¾ chopped, ¼ sliced thin for garnish

1 bulb Garlic - whole (my preference so to flavor only)

¼ tsp Saffron - spanish

2 tsp Sea salt /pepper

2 cups Aborio rice

Up to 6 cups Hot broth (chicken or fish)

1 cup Green beans-in season

Brown and slice sausage, set aside. Wash and trim beans, set aside.

Scrub mussels in several baths of cold water to be sure all the sand is washed away. Do not open shells.

Pour 1/2 of the olive oil into a frying pan and slowly brown chicken pieces. Set aside.

Into a shallow Dutch oven pour the remaining olive oil and saute' the shallot and garlic until tender but not brown over low heat. Add tomatoes and peppers and simmer on med heat, stirring until the sofrito reduces to @ 1 cup.

Add the rice and stir, coating the rice with the sofrito. (this seals the grain, so it does not break down while cooking. (This is the main difference between making a paella vs. a risotto, where the starch breaks down.)

Add the sausage.

Add broth stirring until the rice mixture is covered.

Arrange the chicken pieces, gently pressing them into the mixture.

Add the mussels and bean around the chicken.

Turn to low and simmer gently, uncovered, until the rice is cooked. About 35-45 mins.

When the rice has absorbed most of the liquid and the shellfish are open, remove from heat and cover with a towel.

If it becomes too dry before the rice is cooked, a little more water may be added, but DO NOT stir. If some moisture remains when rice is done, put pan into a oven to dry out.

Arrange strips of peppers on top and serve in the pan in which it was cooked.

It is important to carefully plan your cooking vessel. I have a collection of 2 ,4, 8 and 10 serving size pans I use for paellas and braised meals. My stove is too small for the 10, but I can use it on a grill!