Salmon Rillettes

Gone Fishin’
We’re going camping with friends this weekend which means I am knee-deep in planning. The packing is the easy part because most of what we need lives in our little teardrop. The bulk of the planning energy is focused on the food.

You don’t have to be a foodie to struggle with what to bring to feed yourself when off the grid. It takes quite a bit of thought as to what will hold up over a number of days—regardless of how good your cooler is and how much ice you have. Some things are just not camping-appropriate. And, giving your family food poisoning is not my idea of a good time. That doesn’t mean I don’t have my bougie favorites for camping.

For example, Happy Hour with adult beverages and snacks is non-negotiable. When five o’clock rolls around and we are back at the campsite relaxing in our chairs after a day of hiking, I want a legitimate reward for my hard work. I have nothing against Wheat Thins. In fact, I love Wheat Thins. But, after a day of toiling up a mountain in the sun, I’m looking for something more. A lovely dip. Some nice cheese. A crisp glass of white wine….

One of my favorite options for camping is this Salmon Rillette recipe. It’s great for camping because the process you use to make it is similar to making a confit, which historically has been used for preserving food without refrigeration. Granted, you will need to keep this cold but if you pack the container low in the cooler with the ice you should be just fine.

Salmon Rillettes Recipe
Adapted from Food and Wine
Yields 2 Cups Read more…

Nectarine Tart with Frangipane

Almond Joy
My great-grandmother was a big fan of marzipan. And, as a kid, I struggled to understand why. I do not like the consistency of marzipan nor the flavor even though I can appreciate the artistry of the master confectioners who use all sorts of colors and shapes to make beautiful pieces. Marzipan candy can be absolutely stunning to look at, but you will never see me eating it.

The funny thing is I love frangipane which has the same basic flavor profile as marzipan. It is also made with almonds, though frangipane has a more delicate flavor. The two are wildly different—but it still makes no sense. You would think if you liked one you would like the other, right? That would be a no for me. Who knows? Maybe I was just mentally scared by the abundance of marzipan available around Christmas and the decided lack of chocolate…

Frangipane can be used in so many ways. A personal favorite is to use it in fruit tarts, especially during the summer months when the fruit is at its peak. (Though I would never refuse an almond croissant. Hint Hint.)

You could use any fruit you like—but the almond flavor of frangipane is a natural complement to any stone fruit, especially cherries, apricots, and nectarines.

This Nectarine Tart with Frangipane is my adapted version of a recipe from David Lebovitz of Chez Panisse fame. The tart shell recipe he uses is unconventional but worth a try if only for that reason…the results are superb.

Nectarine Tart with Frangipane Recipe
Adapted from David Lebovitz
Yields 8 servings Read more…

Stone Fruit Summer Salad

Senior Salad
My daughter is graduating from high school this week. It goes without saying, that a lot is happening in our household. There have been awards dinners, championship softball games, the final this, and the final that. All of which leads up to the grand finale of the Graduation Ceremony.

The whirlwind doesn’t end there though. What comes next is a weekend of party hopping from house to house to celebrate not only your kid but all of the others who spent hours in your living room and backyard and who are for all intents and privileges, your family too.

So, when asked to bring something to said soirees, I immediately thought of this Stone Fruit Summer Salad that we talked about before. Stone fruits are just now coming into the market and are the perfect way to celebrate the season and your graduates.

Feel free to mix it up with the fruit you choose. The cherries are good right now and add a nice pop of color alongside some sweet fleshy apricots or peaches.

If I am making this for just my family, I will add some toasted pecans, or hazelnuts, or whatever you prefer for some crunch. (I leave them out for big gatherings to avoid problems with nut allergies.)

And even if you aren’t celebrating a graduate, this salad makes for a lovely warm summer evening meal.

Stone Fruit Summer Salad
Adapted from Joanne Weir’s More Cooking in Wine Country
Yields 6 servings Read more…

Rosé Marinated Stone Fruit with Burrata & Arugula

Warm Night Girl Dinner
The weather is getting warmer which, for me, means dinner al fresco on our back patio. It also means lighter fare and making use of the seasonal produce which is starting to roll into the store.

I am not typically a salad person, I leave that to my daughter, but there are some nights when a salad is exactly what I want. The dudes in my house definitely are not big salad eaters so I save salad nights for when it’s just the girls.

My go-to girls’ night salads almost always contain a combination of fruits and nuts (except when it’s taco salad night). One favorite is a spinach salad with cut fresh strawberries and spiced, candied pecans—finished off with a little blue cheese dressing from our cheese department. So good!

I am not opposed to changing things up. At this time of year, it is a safe bet that I will add any of the stone fruits coming into season. And, peaches, or apricots are always a good idea.

That being said, sometimes, early in the season, the fruit might need a little help. This is why I love the idea of marinating your fruit in something tasty before tossing it in your salad.

This idea for marinating your peaches in rosé for this Rosé Marinated Stone Fruit with Burrata & Arugula is brilliant. The marinade adds flavor and a pop of acid. Perfect!

Rosé Marinated Stone Fruit with Burrata & Arugula Recipe
Recipe adapted Foodv52

The quantities in this recipe are flexible and can be adjusted according to your taste. You can omit the prosciutto for a vegan version. Read more…