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That was me on Tuesday when I made some raspberry walnut marinade, converted into a glaze later, for a salmon fillet that I grilled for supper. Sometimes I wonder if I could be any more stereotypical liberal. Anyway, it was a great meal and a fantastic way for E to learn about her food and learn to cook through helping. We had a discussion about where each thing we were going to eat came from. This is important to me more because growing up on the farm I knew exactly where our pork came from and how it got to be on our plate. Understanding that food isn't just in a plastic case/bag or a cardboard box.
She decided on the salmon at the grocery store, helped skewer the vegetables, get the corn prepped for the grill (husking and lathering in mayo and cheese), added the ingredients for the marinade, and is the best "tester" in the house. Brooke and I think that she will be a fantastic cook because she is always testing the ingredients at they go into something and the end result. Her favorite thing to test is sugar, usually without my knowing. I frequently wonder if she is a wise sage that is well aware of the Indian Proverb: Stolen sugar is the sweetest.
That being said, on Tuesday we had grilled salmon with a raspberry walnut glaze, grilled corn with Parmigiano, and gilled zucchini, squash, and baby portobellos. The glaze ended up being a little sweeter than I had hoped; but, when eaten with the salmon, the vinegar from the marinade really came out and gave it a nice tartness or dare I say made it piquant.
Last night we had tofu sliders with peanut-soy slaw on top. Could we be any more liberal/hippie?
Here is the Tofu Sliders
(note: we were out of slider buns but had a plethora of brat buns)
Will you oblige us with the recipes as well :) :)
ReplyDeleteSo, the salmon marinade/glaze...
ReplyDelete2 handfuls of frozen raspberries (2/3 cup?)
1 handful of walnuts, roast
2-3 splashes of apple cider vinegar
1-2 Tbs of sugar
add enough water to produce a marinade consistency.
Mix and cook on the stove for a little.
I poured a little under half of it to marinade the salmon and cooked down the rest. I added a little liquid cornstarch to help thicken it up.
The corn (truly amazing corn for March) E rubbed some mayo over the cobs, wrapped in aluminum foil, grilled, opened up when done and shook some fresh parm on it.
Thanks!
ReplyDelete