Thursday, September 18, 2014 the Heart of the Artichoke

Today is an exciting day! I'm heading up to Sacramento with CPB to meet up with my little brother, HLCIII & his lovely girlfriend HV, to go to our cousin's wedding in Sonoma. More on that later, I was lucky enough to help her with some fun wedding projects I'll share soon.

This past July our other Hamilton girl cousin, Cassie, got married! It was a beautiful day and we had a great time celebrating Cassie & Todd. We also got to spend some time with Ashley & her fiancé Joe, and one evening we had a wonderful dinner party with them, HLCIII, HV & two of Joe's friends that live in San Diego. After a great morning with Ashley, including a yoga class at Mosaic, lunch at Mona Lisa Deli, and a beer from bottlecraft. We used my other David Tanis cookbook, Heart of the Artichoke, to help inspire the menu. (When the Cook's visited I used his 'Platter of Figs' cookbook the whole weekend, you can see Menu One & Menu Two.)

Tonights Menu:
Greek-ish Salad
Grilled Squash & Mozzarella
Herbed Rice
Grilled Salmon with Rosemary & Lemon
Dutch Oven French Bread

Greek-ish Salad
1 Cup Pearl Tomatoes, Quartered
1 Cup Cucumbers, Diced
1 Cup Cerignola Olives
1/2 Cup Feta
1/4 Cup Red Onion, Minced
Small Handful Parsley
1 Lemon, Zest & Juice
2 Tbsp Olive Oil
Salt & Pepper

Combine all of the vegetables & the feta, toss with herbs, lemon zest & juice, olive oil, salt & pepper. To make ahead of time wait to add feta and herbs.

Grilled Squash & Mozzarella
2 Zucchini, Sliced Lengthwise
2 Yellow Squash, Sliced Lengthwise
2 Patty Pan Squash, , Sliced Crosswise
Olive Oil
Salt & Pepper
1 Ball Fresh Mozzarella, Torn

Slice vegetables and coat in olive oil, salt & pepper. Grill 2 minutes each side until squash is warmed throughout and softened slightly. Tear mozzarella and cover warm squash and allow the cheese to melt.

Herbed Rice
1-1/2 Cups Uncooked Rice
2 Tbsp Butter
2 Sprigs Rosemary
Small Handful Parsley
4-5 Green Onions, Thinly Sliced
Salt & Pepper

Cook rice as directed for 15-20 minutes. Remove from heat mix in butter & herbs. 

Grilled Salmon with Rosemary & Lemon
1 lb (2 pieces) Salmon Filet
1 Lemon, Sliced
2 Sprigs Rosemary
Olive Oil

Preheat grill to medium-high heat.

Season the salmon on both sides with salt and black pepper. Lay out 2 large pieces of aluminum foil. In the center of each piece, put 1 piece of salmon, 1 sprig rosemary, 1/2 of the lemon slices and 2 tbsp. olive oil. Season with salt and black pepper again. Bring up all 4 corners of the foil to begin to form a pouch. Tightly seal the packets.

Put the packets on the grill and close the lid. Cook about 4 minutes. Remove from grill, open, serve immediately.

And to complete the meal, a French Loaf.

Happy Cooking!

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...