Good Friends and Wonderful Meals

Years ago, when our family lived in Santa Cruz, CA., we had the wonderful blessing of having Marv and Sally as part of our lives. Marv was not only a very special "much older" friend, but he was also our family doctor. This man helped to save my life emotionally many times, not to mention his other gifts as a physician in our families lives, especially with two little boys.

Sally was a dear and special friend to this new bride. She was instrumental in the formation of my love of inviting new friends into our home. We spent many hours with Marv and Sally over wonderful food and wine. Sally was an exceptional cook, and very relaxed in the kitchen. We have since lost touch with Marv and Sally, they having moved away from Santa Cruz and us making a move back to Modesto, and then to Idaho. I still think of them fondly as they were a gift from God in our lives at that time.

This recipe is one Sally prepared for us one Friday evening as we all sat on their deck overlooking the bay. In Santa Cruz we could go down to the wharf and get fresh salmon that still smelled of the sea, oh what a blessing! The recipe will seem odd, but is very safe and tastes absolutely wonderful. We first had the dish about 25 years ago and I still make it regularly, so I can attest to the safety.

Salmon Marinade:

This recipe makes enough for 1 lb. of salmon fillet
1/2 cup butter, melted and cooled slightly
1 tablespoon minced parsley
2 tablespoons fresh lemon juice, room temperature
1-1/2 tablespoons soy sauce, room temperature

1. Combine fresh lemon juice and soy sauce and allow to come to room temperature, if cold.
2. When ready to marinate fish, melt butter in a glass bowl in the microwave that will hold the pound of fish. Add the parsley, room temperature lemon juice and soy sauce. Stir to combine.
3. Rinse fish and pat dry. Add to marinade, pushing the fish down so it is covered with the marinade. Cover the bowl with plastic wrap and marinate for 2 - 3 hours at room temperature in a cool kitchen.
4. Place the salmon on the grill skin side down and cook over hot coals for about 12 minutes per one inch of flesh. Turn once during cooking time. Be careful to not overcook and dry the flesh out. The timing is completely dependent on how hot the fire is

Tip: The layer of gray colored stuff laying on the flesh is fat. I think the salmon tastes better if that is removed. Just gently scrape it off with a table knife.

Chocolate Chip Scones

These scones are a wonderfully tender and chocolaty addition for brunch or tea. They are easy to put together and store beautifully in the freezer if there are leftovers. (The recipe for the
chocolate muffins in this picture is on the post dated
4/15/10.)

Recipe:

2 cups unbleached all-purpose flour
1 cup whole wheat flour (or 1 more cup of the all-purpose flour)
1/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon salt
3/4 cup cold butter
3/4 cup mini chocolate chips
1 teaspoon orange zest
1/2 cup low-fat buttermilk
1/2 cup fat-free half-and-half
2 teaspoons milk for brushing tops
1/4 teaspoon cinnamon
2 tablespoons sugar

1. In a large bowl, combine first 6 ingredients.
2. Using a pastry blender, cut butter into the dry ingredients until it resembles coarse cornmeal; stir in the chocolate chips and orange zest.
3. Add the buttermilk and half-and-half cream to the bowl. Stir the mixture until the dough cleans the sides of the bowl and begins to stay together. Gather the dough together in a ball and turn out onto a lightly floured cloth or board.
4. Roll or pat into a 1/2-inch-thick circle. Use a 2-1/2 inch biscuit cutter and cut into individual scones. Gather scraps and repeat until dough is used up.
5. Place on lightly greased cookie sheets about 1-1/2 inches apart.
6. Combine cinnamon and sugar in a small bowl or cup
7. Brush tops of scones with milk and sprinkle with cinnamon-sugar mixture.
8. Bake in a 425 oven for about 12 minutes or until tops are lightly browned. Serve warm or cool on racks for later use.

Makes 18 or 19 scones

A Few More Tips for the Kitchen

1. Over the years I have read many tips on how to peel and chop an onion without tears, and none have worked for me. One day I noticed that when I was cutting up a piece of left-over onion that had been in the refrigerator, there were no tears. So now I cut the ends off the onion and peel it and store it in a plastic bag overnight for easy chopping the next day. I only do this as I need onion for a recipe, one at a time.

2. I often use fresh parsley, and I have found a way to make the job of prepping it for use much easier. Use kitchen shears to remove the leaves from the stems and place the leaves in a lettuce spinner. Rinse under cold water and spin as you would lettuce. When it looks like you have gotten rid of most of the water, place the leaves on a long piece of paper towel, I use 2 pieces, and gently roll up. Gently, but firmly, press to get the last of the water off the leaves. I use a mini chopper, or large knife, to finely chop what I need at the moment and store the rest in a tupperware container made for this purpose. Of course, this also works for other leafy herbs.

3. My last thought is so simple as to seem ridiculous, but I actually read a cookbook author who said to throw out the pineapple juice left over from draining the canned pineapple. Don't do that! Strain the juice and add it to your orange juice container to make pineapple-orange juice for breakfast, or use it in place of the cold water needed for gelatin. I also have used it in sweet and sour dishes. It just takes a little planning ahead, if possible. Of course, you can simply drink the juice, too!
Have a great day...