Sunday, April 12, 2009
1lb. Salmon fillet (skin removed and wash)
1T. minced garlic
1T. minced fresh dill
1t. minced fresh thyme
3T. mayo/soy mayo
1 zucchini, peeled into thin trips
1/4c. dry white wine
freshly grated Parmesan cheese, salt and pepper as desired
Preheat oven to 375
1. Combine garlic, herbs, mayo and seasonings and set aside
2. Layer zucchini strips in baking dish, salt and pepper
3. Place fillet, season, coat with dill sauce and Parmesan, fold zucchini over and season again
4. pour 1/4c. of dry white wine into baking dish, cover wit tinfoil and vent
5. Bake covered for 7 minutes, uncover and continue baking for another 7-15 minutes, depending on how rare you want it (I love mine sashimi style)
Serve with roasted veggies and the remainder of your dry white wine, chilled (its delicious!)
Saturday, April 4, 2009
Well, I'm Kara (as the two people who are guaranteed to read this blog know). My love of food/cooking began when my father, or Papa K, force-fed me new foods from various cultures at a very young age. I distinctly remember sitting in Nobi Japanese Restaurant for the first time, seeing the odd green "stuff" engulfed rice rolls and raw fish and wondering, "Who in the world would want to eat that?". Yes, raw fish. I wasn't allowed to start slow like the average sushi newbie, no California roll for me. Immediately after a massive protest on my part, I discovered my new favorite food. I am a born and raised South Floridian, I have made it my mission to find all things and all places wonderful(this requires a lot of trial and error). There might be a restaurant discovery or two on here. From Ethiopian to Asian and everything in between, I have vowed to try anything once and will write about any of my culinary adventures here.
-But, you mentioned culinary school.... What are you going to do with that?
My favorite question since my graduation last year. I really don't plan to do anything spectacular with it in the immediate future
except broaden my knowledge and try new things. The results of which, I look forward to sharing.
Untill the ginger matcha shortbread cookies that I'm experimenting with later, best,