Wild Irish salmon is a now a rare treat, but for the last couple of years we have managed to get a small number from fishermen on the Blackwater River. We treasure each one and eat some fresh, cure and smoke some ourselves, or give them to Bill Casey, our local smoker, to smoke for us. We hot- and cold-smoke the salmon and teach the students both methods of preserving. For this recipe we use cold-smoked salmon, but flakes of the hot-smoked variety would also be delicious.
What's not to love when with an effortless twist a dish becomes something brand-new? Puree the Cantaloupe Thai Chile Basil Salad with an adjustment or two, and you will have a soup that is heaven in a bowl at the end of a steamy summer commute home.
This salsa fresca comes in handy when someone is intolerant to cilantro and the mint and parsley mixture gives it a very unique flavor that goes well with grilled meats.
We've all had those post-farmers'-market moments when, while unloading your goodies, you remember that you actually bought three pounds of zucchini in an optimistic moment and now what the heck are you going to do with it? Well, this is what.
Raitas are fresh relishes that side many Indian dishes, though we use it on bagels, sandwiches, over vegetables and cold poultry, and to dress salads.
This sauce, without the mint, holds for 2 days in the fridge, but should be used at room temperature. The mint goes in at the last moment to keep its bright green color and fresh taste.
Serve the borscht with dollops of the dill cream, garnished with more of the dill.
This recipe's inspiration was Chinese chef Susanna Food of Philadelphia. When we interviewed Susanna, we were struck by her lack of rigid culinary rules. She interprets the traditional Chinese palate with modern Western ingredients, boldly mixing balsamic vinegar with soy sauce, or rosemary with dried yellow soybeans. Surprises fill her books. For instance, did you know that fresh corn is used often in the northern regions of China?
Accompany grilled and roasted foods with this sweet and savory jam. Try it with fresh cheeses on crackers, or in sandwiches. Crusty browned tuna and other robust fish, or red meats are naturals with it, as are grilled greens. Taking your time in sauteing turns the onions sweet. Taste as you cook to judge amounts of vinegar and if sugar is needed. Seasoning options include chile, herbs, greek olives, capers, or anchovy. Experiment. Do use organic ingredients if possible.
A scattering of ruby-colored pomegranate seeds makes a memorable finish to this dish.