I shot this a while back for an audition/contest (didn't get it) but never posted it because I have a similarly yummy recipe made with the now utterly unaffordable red snapper.
I'm posting it now because I briefly touch on same ideas I'm reading in the new and thus far quite excellent book titled Cooked by Michael Pollan. Pollan frequently references Richard Wrangtham's Catching Fire How Cooking Made Us Human, a book I found completely life-changing and cannot recommend highly enough.
Long story short, their message (and mine) is that cooking and sharing food is a profoundly important component of our lives. It literally makes us human, so do it. Real cooking is better for you, cheaper, and when done with a little skill, mad good to eat.
If you want to get your wine one try something with a little body like a California Sauvignon Blanc or a white Cote du Rhone. Yum-my! Be well, hj
I got this recipe from the wonderful Kylie Kwong of Australia. Great chef, great recipes. Find her white cooked chicken recipe here. The only change I made was in poaching time. She says the chicken should poach for 14 minutes and steep for 3 hours. I never have 3 hours. So, I poach for about 35 minutes and let it steep for about 90 minutes to two hours. I have no doubt her results are spectacular, but mine birds are pretty tasty and succulent too. Enjoy!
This hardly needs a recipe, but here goes. Use what ever leftovers you like or have on hand.
2 teaspoons canola oil 1 cup leftover potatoes, chopped 1 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon chopped fresh herb such as dill (optional) 1 cup leftover salmon, flaked into pieces 3 scallions, chopped
In a large non stick skillet heat oil until it just starts to shimmer. Add potatoes and let heat through and brown, about 4 minutes. Break up into smaller pieces if desired. Add salt, pepper and a favorite herb. Flake in salmon and let brown about 3 minutes. Add scallions, stir. Check seasonings, add a pinch of whatever you think in needs. Serve with other leftovers and a tasty lager (or seltzer!)
Use whatever herbs or vegetables you like or have on hand. Scallions instead of onions, parsley instead of dill. Flavor the poaching liquid your way!
1 bunch fresh dill (or any other herb) 1 carrot, roughly chopped 1 onion, roughly chopped 1 celery rib, roughly chopped 1/4 teaspoon black pepper 1 teaspoon salt, divided 1 lemon 1/2 cup dry white wine
In a large skillet with a lid, add dill, carrots, onion, celery, pepper and half of the salt, and about 4 cups of water depending on size of pot. The water should reach just more than half way up the sides. Bring to a boil.
Meanwhile, wash the lemon, and using a vegetable peeler, scrape off the yellow zest, leaving behind as much of the white pith as possible. Put peel in the pot, and squeeze in the juice of one half of the lemon. Add wine. When liquid comes to a boil, turn it down to a simmer. Cover. Let simmer 15 minutes.
Season the salmon fillet with the remaining salt and slip into the slowly simmering water. If it is not completely submerged, add water to cover. Bring back to a SLOW simmer, and cover. Let cook for 5 minutes, then turn off the heat, and let stand for 1 more minute. Check for doneness, as cooking time depends on thickness of the fillet. Salmon is delicious served slightly rare.
Serve with boiled string beans with carrots and red potatoes with dill. Fantastic with a healthy dollop of Dijon mustard and a Pinot Noir, or Pinot Gris if you like white. A spritely glass of seltzer is good, too!