Salmon Delicioso

I recently discovered a great recipe for poached salmon. Salmon is a preferred food for those of us with high cholesteral as it has the good kind of cholesteral and protein and, of course, is so tasty.

The recipe uses a bed of lemon slices with parsley and tarragon stems to prop up the fish off the bottom of the saute pan as it poaches. Thus the fish does not overcook on one side and absorbs the fragrance of the lemon and herbs as it cooks. The fillet should be very fresh and should be cooked with the skin on the bottom. The skin can be removed before poaching. And needless to say, tarragon is great herb to use for many types of fish.

In addition to the bed of lemons and herb stems, you use a simple stock of shallots and 1/2 cup of white wine with equal measure of water to poach it. When the fish is done, a sauce made from the reduced stock, capers, honey, and olive oil completes this delicious dish. I didn't have honey, so I used a bit of maple syrup. The leaves of the parsley and tarragon are used in the sauce as well.

It is absolutely fabulous! And so easy to prepare.

Pair it with a delicate white. I have an interest in Italian whites lately, so perhaps a Pinot Grigio from Santa Margharita (already recommended) or a Soave Classico from Pieropan, and a green salad for a light, healthy meal on a special night. One of the best green salads I have tasted recently came from a friend who shared her recipe with me (thank you, Holly). It is baby spinach and mesclun greens tossed with green onions, pecans, and mandarin oranges with a simple balsamic oil and vinegar dressing drizzled over all.

Magnifico!

spring fever in the air

The air is still very cool, even here in Northern California. But there are little signs of change, blossoms, green grassy meadows; it is on its way. From the vinyards, there is talk of a good year, with lots of rain but spread out over several weeks, and few freezes, the vines have thrived. That is considered a perfect climate for our friends, the grapes. Soon we will be having picnics, eating outdoors again, and having get togethers with friends. Good time to plan a few of our best potluck dishes.

What are the important things to consider for potlucks? I recently had some homemade chili (it could have been homemade?) that the cook had added probably what she found to be a good amount of pepper heat, but for my tastes, and I like the hot stuff, it overpowered the taste of the ingredients. It wasn't a slow-appearing heat, or a bite of heat, it was a tongue burning heat in each bite.

Therefore, Rule 1, for a casserole or stew, moderate the seasoning of the dish to the middle, not too hot, not too bland, not too salty, not too boring. And precut the portions to speed up serving and avoid the line rage.

Rule 2 is to bring something that tastes good and is safe to eat being lukewarm or cool in temperature. Sitting out on a common table it will lose some of the warmth over time. One of my favorite apres-tennis potlucks featured a huge Chinese Chicken Salad, with that delicious syrupy dressing and the peanuts to be tossed in when we were ready to eat. The chicken pieces were still warm, but they didn't need to be hot to be delicious.

On the other hand, cheeses, while delicious at room temperature for the most part, may not react as well sitting in a hot sun for hours. But then again, if they can be kept cool before the party begins and set out about a half hour before eating starts, a beautiful brie with fresh bread or crackers and maybe some prosciutto or salame can't go wrong. Dijon on the side, please. Fresh fruits will be on the shelves soon and can make a light, sweet finish to the occasion.

Rule 3. Lastly, prepare it to be easily served on small paper plates or bowls, thus small spoonfuls or something that can be scooped out by the spoonful and eaten in small increments, like a potato or pasta salad. Large ingredients can be harder to handle and end up on the ground. Meats should be selected and prepared to be neatly packaged into a handy carrying case, like a roll or a bun.

My favorite wine for a potluck: Pinot Noir. The Fleur Pinot Noir pictured here is a light, fruit forward winner. It can complement all types of meats and cheeses, it has hints of cherry and berries, and drinks very smoothly with no bitterness. Compared to some dark reds it won't overpower the dishes, and it has a fruity smell and tongue that can reflect the lightness and sunshine of an outdoor party to complete the fresh air and sunny atmosphere.

Buon appetito!