Now it really HAS been awhile!

Well folks not only have I taken the bar, but I've also passed it, moved on from my clerkship, seen two close friends get married, and started looking for a home here in Cincinnati in the mere five months since my last post. Don't let this fool you though...I haven't been that busy. Honestly I should have posted several dozen time between now and then. Rest easy though, if I was half as bad at cooking than I am at posting I would have no reason for this little blog. Clearly my recipes are much more reliable than I am! Ah well, here I am, back in the game and very ready to start posting about the recipes that I've been trying :) Here's a recipe that I concocted this evening that includes fish and leftover veggies (that needed to be cooked tonight lest I commit the cardinal sin of throwing away what was once perfectly good food).

Salmon Salad with Tomato and Red Onion Skewers

3/4 lb Fresh Salmon
10-12 Cherry Tomatoes (note: to save money you can get them from your grocers salad bar; this will cost less than half the price of the pint containers and you'll have no leftovers)
1/2 Small Red Onion cut into four quarters
Salad Greens (preferably spinach with mesclun mix)
Olive Oil
Feta Cheese (preferably fresh from your grocer's salad/olive bar)
Wooden Skewers

Balsamic Vinaigrette (recipe below)
2 T Olive Oil
6 T Balsamic Vinegar
2 Cloves of Garlic minced
1 t Italian Seasoning
Salt & Pepper

1. Put the Tomatoes and Onions into a bowl and drizzle with a little olive oil and then thread them onto the skewers alternating them.

2. Prepare the Balsamic Vinaigrette by whisking all of the ingredients together in a bowl. Add salt and pepper to taste. Set aside.

3. Place the skewers onto a grill that is at medium-high heat. Continually turn the skewers over about every three minutes until cooked (about 10 minutes).

4. Place the salmon onto a sheet of foil and drizzle with the balsamic vinaigrette. Place the salmon onto the grill keeping the foil open. Cook until the salmon is warm throughout (about 8-10 minutes).

5. Plate the salad greens and when the skewers and salmon are finished place them on top of the greens. Add the crumbled feta and drizzle the salad with the Balsamic Vinaigrette.

Enjoy!

Servings: 2 modest servings (note you may need more if you or your significant other has a larger appetite).
Cost: $10-12 (total) - as long as you don't by the uber expensive salmon; note that Fresh Market almost always has a good option at around $10/lb.

hmmm...apparently it's been awhile!

Helloooooo! Yes, it's been awhile since I've posted anything here, but I've learned that it's hard to feel compelled to blog when I'm fairly convinced that no one is reading (I have no idea really, just a suspicion. I could have not posted just because I was really lazy, but I'd rather blame you, so yeah, thanks a lot). But now I'm going to try some reverse psychology on you guys...maybe if I blog more you'll actually start reading...well, that's not really reverse psychology I guess that's more like 'straight' or 'forward' psychology...kind of like the Field of Dreams philosophy: If you build it, they will come. Hmmm...maybe being really vague and coy would work...if so I would probably say, maybe I'll start posting more...maybe not. You'll just have to check back to find out! Nah, I'm not a huge fan of that idea. How about I just promise to post as much as I can? And if you come, great! If not, that's ok too :)

Ok, this thing is supposed to be about recipes, right? I helped Samir make a dish this evening that he remembered from his time in France as an exchange student. It has potatoes, eggs, a few seasonings, and BUTTER. Say it Paula Dean style - lots of butter ya'll! :) Try it out for a treat!

Samir's French-ie French Potato & Egg Bake
6 eggs
1 baking potato, peeled and scalloped
1/2 cup cheddar cheese
1/4 cup chopped parsley
2 T oregano, separated
1/2 T minced shallot
1/4 grated parmesan reggiano
butter. lots of butter.
Salt
Pepper
1 round pie baking dish

Servings: 4 big servings, 6 medium servings, 8 wee servings

Preheat the oven to 400 degrees.

Melt 1/2 T butter in a pan over medium-high heat. Add the scalloped potatoes and cook for three minutes then add the parsley, 1 T oregano, a pinch of salt and a few turns of your pepper grinder and cook, moving them frequently, until the potatoes are almost done (It will take about 7 minutes total).

While the potatoes are cooking, whisk the eggs and then stir in the cheddar cheese.

Either butter or spray the pan with cooking spray (Samir suggests heating the pan for a minute in the oven to help the butter melt, and I suggest using a cold stick of butter and rubbing around the dish).

Spread the, almost cooked, potatoes evenly into the prepared dish and pour the egg mixture on top. Next sprinkle with the parmesan and minced shallots, 1 T of oregano, another dash of salt, and a few more turns of your pepper grinder over top of the mixture. Place a few pats of butter (1/4 T each) over the mixture.

Cook in the oven for about 15 minutes, or until set.

We had it with (French-ie) French bread and red wine. We hope you like it!