Pan Grilled Salmon, Zucchini and Fennel over Angel Hair

Posted on June 3, 2005 by miklb

Have been doing some "under the hood" work on the site, but not writing, (or cooking much this week for that matter) but did put this together on Monday.

After a Memorial Day weekend of cookouts, and all you can eat corn at the Zellwood Corn Festival, I needed something light, and filling. Enter pasta dish. A quick glance at the vegetable crisper revealed some fennel left from an earlier meal, so I knew that would get tossed in. Hmm, ok salmon and fennel are a great marriage, so we are almost there. Angel Hair is the de facto pasta around here, as A, my muse loves it, and B, it works well as a leftover during the week. My muse turned me onto tossing it with olive oil, garlic and nutrional yeast (she actually turned me onto using the yeast for several things, it very well mimicks parmesan, without the fat and calories). Anyway, off to the market for the salmon, and something else to round out the pasta.
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Tags:pasta, fennel, angel hair, salmon, dinner, easy and zucchini

They Don't All Collect Dust

Posted on May 30, 2005 by miklb

So I'm not really sure what the whole "meme" thing is, nor have I the interest to find out, but while searching for other food blogs, I found someone who had done this one, and a link to the originator. As I hold my cookbooks near and dear to my heart, any reason to talk about them is a good thing to me. So without further ado: Continue Reading >>

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Dijon Baked Spanish Mackeral

Posted on May 27, 2005 by miklb

Every Spring and Fall, the Spanish Mackeral make their bi-annual pass through the waters of Tampa Bay in their migratory cycle. To me, that means great days fishing, and better yet, wonderful meals. Most people think of mackeral as a "strong" fish, but with proper handling at the time of catching, a deft hand cleaning the filets, and some simple techniques, mackeral does not have to be relagated to just the smoker. Continue Reading >>

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Tags:dijon, spanish mackeral and Tampa

Basmati Rice Pilaf

Posted on May 27, 2005 by miklb

I have mentioned that I prefer to use the rice cooker for most dishes, however one that I still do on the stove top is rice pilaf. For this dish, I like to use Basmati rice. It fluffs nice, has a nice nutty flavor, and is simply superior to the long grain rice sold in most markets. Now a days, Basmati is available right beside the plain long grain, and only slightly more expensive. Continue Reading >>

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Tags:rice, side-dish, Side Dish, pilaf and basmati

Elegant Vegetarian Dinner

Posted on May 23, 2005 by miklb

First, let me say this isn't a quick, week night meal. It was a meal undertaking for a Saturday, where I had time, and patience. Late in the week, I knew I wanted to make a nice dinner for my muse, and while cruising the market, saw one of the first signs of summer...nice shiny globe eggplant, and juicy vine ripe tomatoes. Some further wandering, and some baby arugula and portobella mushrooms, I knew I had a dinner. Asparagus was on sale, so I threw some of that in to the basket, and wandered off in quest for some fresh mozzarella. Continue Reading >>

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Tags:vegetarian, truffle oil, asparagus, eggplant and portobella

1 2 3 … 17 » Older Posts

Traditional Clams in Red Sauce Over Pasta

When I first starting attending school, and stopped cooking for a profession, I got a job waiting tables in a cookie cutter Italian American family style restaurant. Granted, this place has been in a "historic" distric of my town, outlasted most establishments 4:1, and employed many a beatnik/outcast/student, but the bottom line is, the food is mediocre at best. That said, as a seafood eating vegetarian, one of the few things I could eat on the menu, I fell in love with. That was linguini in clam sauce. Since then, this dish has become a staple around my house, something I had never made before. Tonight was one of those staple nights. read more

How to Win a Million Dollars...or, How to dice an Onion

I was watching the finale of Amazing Race last week, and one of the final tasks was to dice 50 onions. If any of the contestants had seen a tutorial such as this one, they would be owing me some cash. read more

Grilled Salmon with Cucumber Salad

As the thermometer outside continues to rise, the approach to cooking and meals should change with it. Living in a more tropical environment, I tend to migrate to lighter dishes with more robust flavors. Regardless of where you live, seasonal availability of produce, and fishes will alter what's on your plate. Granted, in our every growing global economy, produce from S America is offering what we would consider "out of season" fruits and vegetables. However, to me, there is no better enjoyment than eating something that was grown or caught nearby.

Not to get off subject, the increasing heat brought my attention to the little Weber grill that resides out my backdoor, and the standing supply of charcoal left from last years hurricane preparations.

So while at the market, I saw some nice, thick, Salmon filets, and knew exactly what would be for dinner.
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Going Thai

So I've been having a taste for shrimp, which is something I rarely do. I wasn't really sure HOW I wanted it, I just knew I wanted some shrimp. So Tuesday, I figured it out. My muse had wanted for some time, some Panang Curry; what better way to satisfy two different wants with one dish. So off to the market I went, looking for a deal on shrimp, and some STUFF to go with it.
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Rustic Lentil Stew

So, a lazy Friday night, not feeling like going to the market, but with the cool air lingering, I rummaged through the cupboards in search of a meal. First thing that jumped out was the multiple bags of lentils, so OK, that would be the main ingredient. Onto the fridge, and I see I still have a rutabaga in the crisper that is in dire need of being used. Great, the co-star. I still had a large leek from my tuna dish earlier in the week, some carrot, a rib of celery, and I am in business.
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Cooking With Miklb