Shrimp Pie

 

Shrimp Pie

Shrimp pie, much like shrimp quiche, is a popular favorite in coastal regions of the South because it makes brilliant use of tender, meaty shrimp, and it provides an elegant alternative to more classic brunch choices. The Florida shrimp pie, however, elevates the more streamlined shrimp pie into one that's richly flavorful and creamy—thanks to one ingredient: Boursin cheese.

Ingredients

1/2 (14.1-oz.) pkg. refrigerated pie crust
1 Tbsp. butter
1 lb. uncooked large shrimp, peeled, deveined, and coarsely chopped
1 (5.3-oz.) package garlic and fine herbs spreadable cheese (such as Boursin)
1/4 tsp. kosher salt
1/4 tsp. black pepper
4 large eggs
3/4 cup half-and-half
2 oz. pepper Jack cheese, shredded (1/2 cup)
Chopped parsley, for garnish (optional)

Directions:

1. Preheat oven to 375°F. Gather all ingredients.

   Unroll pie dough; roll into a 12-inch circle on a lightly floured surface. Fit dough into a 9-inch deep-dish pie plate. Fold edges under and flute. Pierce dough all over with a fork.
   Line dough with parchment paper and top paper with pie weights. Bake at 375°F for 15 minutes. Carefully remove parchment paper and pie weights and return pie crust to oven. Bake until lightly browned on the bottom, 7 to 9 minutes. Remove pie crust from oven.
   Reduce oven temperature to 350°F. Melt butter in a medium skillet over medium-high heat. Add shrimp to pan; cook until shrimp are just barely done, 2 to 3 minutes.
   Place spreadable cheese in a large bowl; beat with an electric mixer on medium speed until smooth, 1 to 2 minutes. Add salt, pepper, and eggs; beat on medium speed until well blended, about 1 minute. With mixer on low speed, gradually add half-and-half.
   Arrange shrimp in bottom of pie crust; top evenly with pepper Jack.Pour egg mixture into crust.
   Bake at 350°F until set, 35 to 40 minutes, shielding edges of pie crust after 25 minutes if necessary.
   Remove pie from oven; let cool for 10 minutes before serving. Sprinkle with parsley, if desired.

Greek Spanakopita

 

Spanakopita

Golden, wafer-thin sheets of phyllo, a creamy spinach filling that's packed with tangy feta and fresh herbs… this classic Spanakopita (spinach pie) would make any Greek grandmother proud. Phyllo can be finicky, but this recipe makes it foolproof. Whole sheets are stacked in the baking dish and brushed with butter—no slicing or folding, and if a sheet tears, no one will know! Here's a genius trick for even squares that won't shatter when sliced: score the phyllo first, before baking, so the knife cuts cleanly through before serving. Serve as an appetizer at any dinner party, or cut into bigger squares for a truly satisfying dinner idea.
Ingredients:
2 10-oz. packages frozen chopped spinach, thawed
10 Tbsp. unsalted butter

1 yellow onion, chopped
4 scallions, chopped
4 garlic cloves, chopped
2 large eggs, beaten
6 oz. container crumbled feta
1 cup cottage cheese
1/4 cup chopped parsley
2 Tbsp. chopped dill
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
16 9 X 13-inch sheets frozen phyllo dough, thawed                                                     Directions:                                                                                                                               Place the spinach in a large dish towel or double layer of paper towels and squeeze to remove as much excess moisture as possible. Set aside.

Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion, scallions, and garlic. Cook, stirring occasionally, until the onions are softened, 8 to 10 minutes. Transfer the mixture to a large bowl and let cool for 10 minutes.

Add the eggs, feta, cottage cheese, parsley, dill, salt, pepper and drained spinach to the onion mixture. Stir until well combined.

Preheat the oven to 375°. Melt the remaining 9 tablespoons butter in a small microwavable bowl in 15 second intervals in the microwave. Brush a 9-by-13-inch baking dish generously with butter. Place two sheets of phyllo dough in the bottom of the dish, layered on top of each other. Brush the top with butter. Repeat the process 3 more times, for a total of 8 phyllo sheets, brushing with butter every other layer. Spread the spinach mixture evenly over the crust. Top with 2 phyllo sheets and brush the top with butter. Repeat with the remaining 6 phyllo sheets, brushing with butter every other layer. Drizzle any remaining butter evenly over top of the spanakopita.

5Score the top crust of phyllo sheets into 15 pieces using a paring knife. (This will make cutting after baking easier.) Bake the spanakopita until golden brown and flaky, 45 to 55 minutes. Serve hot.

Savory Herb Waffle With Creamed Morel

Savory Herb Waffle With Creamed Morel

Morels shine when paired with cream and this recipe brings them together over savoury golden waffles. The instructions take into account waffle makers of different sizes by relying on a measurement of batter, rather than on filling the waffle iron to its edges, resulting in waffles with pretty frilled edges. Serves 4
Ingredients:
Herb Waffle
½ small cooking onion, finely chopped
6 oz (175 g) small to medium-size morels, cleaned
Salt and freshly ground pepper
⅓ cup (80 mL) dry white wine
½ cup (125 mL) crème fraîche
½ cup (125 mL) whipping cream
¼ tsp (1 mL) finely grated lemon zest
1 tbsp (15 mL) chopped parsley
4 eggs, cooked individually, sunny-side-up (optional)            

Additional chopped parsley to garnish

Creamed Morels
1 tbsp (15 mL) butter
½ small cooking onion, finely chopped
6 oz (175 g) small to medium-size morels, cleaned
Salt and freshly ground pepper
⅓ cup (80 mL) dry white wine
½ cup (125 mL) crème fraîche
½ cup (125 mL) whipping cream
¼ tsp (1 mL) finely grated lemon zest
1 tbsp (15 mL) chopped parsley
4 eggs, cooked individually, sunny-side-up (optional)
Additional chopped parsley to garnish
Directions:
Preheat oven to 250°F (120°C). Preheat waffle maker according to manufacturer’s instructions.

To make waffles, stir together flour, baking soda and salt in a medium-size mixing bowl. In a separate medium-size bowl, whisk together egg, buttermilk and herbs. Pour buttermilk mixture over flour mixture and stir until just combined, with some lumps remaining. Stir in melted butter.

Lightly oil cooking surfaces of waffle maker. Working with 1 portion of waffle maker at a time, pour ¼ cup (60 mL) of batter into centre of each individual cooking area. Close lid and cook until crispy and golden, about 4 minutes. Remove and transfer to a baking sheet. Place in oven to keep warm while cooking remaining waffles, and until ready to serve.

For the creamed morels, melt butter in a large skillet over medium heat. Add onions and cook, stirring frequently, for 4 to 5 minutes until softened. Add morels to pan. Season to taste with salt and pepper and continue to cook for 4 to 5 minutes or until mushrooms are softened but not browned.

Pour wine over morels and bring to a boil. Stir in crème fraîche and whipping cream, return to a boil and cook for an additional 2 to 3 minutes or until slightly thickened and sauce clings to mushrooms. Stir in lemon zest and parsley; remove from heat.

Serve 2 waffles per person topped with a generous spoonful of the morels, a fried egg (if desired) and additional chopped parsley. 

Serves 4

Carrot Ginger Soup

 

Carrot Ginger Soup

Warm up with a heart healthy recipe. Whether you are trying to eat healthier or incorporate more plant base foods in your diet, this recipe is worth a taste. 

Ingredients:

1 tablespoon EVOO

1 cup onions chopped

3 cups carrots chopped

2 tablespoons fresh ginger, peeled and sliced  OR

   1 teaspoon ground ginger

3 garlic cloves. chopped

4 cups vegetable broth

1 tablespoon apple cider vinegar

Cashew cream or sour cream for topping

Pumpkin seeds or hemp seeds or chopped parsley for topping

Directions:

Heat a large saucepan over medium heat, when heated, add the EVOO and chopped onions.  (*Never cook the oil ). Sauté until "transparent" or glossy, stirring frequently until tender, about 5 minutes.  Add the ginger and carrots.   Stir to coat and cook another 5 to 7 minutes.  Add the garlic cook while stirring another minute.   

Pour in the broth and bring it to a boil.  Then reduce the heat and simmer and cook for 20 to 30 minutes, or until the carrots are tender.  Remove the pan from the heat and stir in the vinegar.  Then allow the soup to cool slightly.  

Puree the soup in a blender, working in small batches as necessary.  Blend on low speed for a few seconds, then slowly increase speed to create a creamy soup.  To serve, pour the soup into bowls and garnish with desired choice.  Yield: 4 servings

TIP:  My next batch, I will use less garlic.   Otherwise the flavor is great

Grilled Chuck Eye Steak, Surf And Turf With Zip Sauce

Grilled Chuck Eye Steak

Surf And Turf With Zip Sauce

A chuck eye steak is highly marbled and deeply flavored, delivering a similar experience to a rib-eye at a fraction of the cost. Here, it’s grilled using the reverse sear method and paired with shrimp and zip sauce, a savory emulsion of butter, Worcestershire sauce, herbs and spices created at Lelli’s, an iconic steak house in Detroit.

Ingredients:

Surf & Turf

1 large chuck eye steak, 2 1/2 to 3 lbs (1.13 to 1.36 kg)

2 tbsp (30 mL) canola oil, divided

Salt and freshly ground pepper to taste

8 extra-large or jumbo shrimp, peeled, deveined, tails left on

1 tbsp (15 mL) finely chopped parsley

1 tbsp (15 mL) thinly sliced green onion

2 tsp (10 mL) fresh lemon juice

1 tbsp (15 mL) unsalted butter, melted

Zip Sauce
1/2 cup (125 mL) Worcestershire sauce
1 tbsp (15 mL) hot mustard
1 tsp (5 mL) dried rosemary
1 tsp (5 mL) dried thyme
1 tsp (5 mL) dried parsley
1/2 tsp (2 mL) black pepper
1/2 tsp (2 mL) granulated onion
1/2 tsp (2 mL) granulated garlic
Pinch cayenne pepper
Pinch ground cumin
1/2 cup (125 mL) unsalted butter, cold, diced

Directions:
For the surf and turf, rub steak with 1 tbsp (15 mL) oil and season generously with salt and pepper. Cover and refrigerate overnight.

Preheat oven to 250°F (121°C).

Place steak on a wire rack set over a baking sheet. Bake on middle rack until an instant-read thermometer inserted sideways into centre reads 115°F (46°C) for medium-rare, 50 to 60 minutes. (Add about 15 minutes more cook time per desired temperature above medium-rare.) Remove steak from oven and loosely tent with foil to rest.

Place shrimp in medium bowl with remaining 1 tbsp (15 mL) oil. Season to taste with salt and pepper. Cover and refrigerate until ready to cook.

For the zip sauce, heat all ingredients except butter in a small pot over medium-low. Stir until well combined then raise heat to high. When it comes to a boil, remove from heat and gradually whisk in butter until emulsified. Keep warm over low heat until ready to serve.

Preheat grill to 450°F (232°C).

Grill steak on all sides until well charred, about 3 minutes total. Transfer to wire rack to rest.

Clean grill and cook shrimp until browned and cooked through, about 2 minutes per side. Place in a clean bowl with parsley, green onion, lemon juice and butter, and toss to combine.

With a sharp knife, slice steak into 1/2-inch (1-cm) thick slices. Add desired amount of steak on four warmed plates—there will be leftovers—then add the shrimp and sauce. Serve immediately. Serves 4 to 6

Danish Hot Dog

Danish Hot Dog

Hot dogs are so popular in Denmark that many Danes consider them a national dish. While some toppings vary, the undisputed classic Danish dog is one dressed with a creamy rémoulade, sweet pickled cucumber and crispy fried onions. Once you’ve tried this divine dog, there is no going back.

Ingredients:
Quick Pickles
2 mini cucumbers, thinly sliced
1 1/2 tsp (7 mL) fine sea salt, divided
1/2 cup (125 mL) white vinegar
1/2 cup (125 mL) hot tap water
1/4 cup (60 mL) granulated sugar
Crispy Onions
1/2 large red onion
Canola oil to cover
Fine sea salt to taste
Remoulade
1/2 cup (125 mL) mayonnaise
1/4 cup (60 mL) sour cream
2 tbsp (30 mL) finely grated carrot
2 tbsp (30 mL) finely chopped quick pickles
1 tbsp (15 mL) minced red onion
1 tbsp (15 mL) finely chopped capers
1 tbsp (15 mL) finely chopped parsley
1 tsp (5 mL) white vinegar
1 tsp (5 mL) yellow mustard
1/2 tsp (2 mL) sugar
1/4 tsp (1 mL) curry powder (optional)
Fine sea salt to taste
Assembly
6 grilled or boiled hot dogs
6 toasted hot dog buns
Ketchup and mustard for serving (optional)

Directions:
For the quick pickles, toss cucumbers with 1/2 tsp (2 mL) salt in a small bowl. Set aside for 10 minutes.

Meanwhile, to make brine, stir vinegar, water, sugar and remaining 1 tsp (5 mL) salt in a small bowl until sugar dissolves.

Using your hands, squeeze cucumbers to remove and discard any liquid. Transfer to bowl with brine. Cover and refrigerate at least 30 minutes.

For the crispy onions, place a fine sieve over a medium bowl and line a large plate with paper towel.

Thinly slice halved onion crosswise, ideally using a mandoline to ensure slices are even. Place onions in a medium pot then add just enough oil to cover. Heat over medium, stirring often, until onions are golden-brown, 18 to 20 minutes. Carefully pour onions and oil into sieve then transfer onions to prepared plate. Season with salt. Reserve oil for another use.

For the rémoulade, stir all ingredients together in a small bowl. Set aside.

To assemble, top buns with hot dogs. Dress with ketchup and mustard, if desired. Top with rémoulade, saving rest for another use (it lasts up to 5 days in airtight container in fridge), then pickles and onions. Serve immediately.  Serves 6

Grilled Bread With Cottage Cheese Ranch And Hot Honey

                                                       

Grilled Bread With Cottage

Cheese Ranch and Hot Honey

Cottage cheese is having a moment, so we’ve transformed it into a smoky, creamy, ranch-like dip generously flecked with charred serranos and scallions. It’s drizzled with trendy hot honey and served with grilled sourdough rubbed with garlic, though you could also pair it with crackers or flatbreads.  Serves 6 with leftover dip

Ingredients:
1 bunch green onions, washed
1 serrano pepper, halved lengthwise
2 tsp (10 mL) olive oil, plus more for drizzling on bread
Salt and freshly ground pepper to taste
1 tub (500 g) 2% cottage cheese
1/2 cup (125 mL) 2% Greek yogurt
1 tbsp + 2 tsp (15 mL + 10 mL) fresh lemon juice
3/4 tsp (4 mL) onion powder
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) dried dill
1 tbsp (15 mL) finely chopped parsley
6 thick slices hearty sourdough bread
1 clove garlic, halved lengthwise
Hot honey for drizzling

Directions:
Preheat grill to high, about 450°F (232°C).

Place green onions and serrano on a baking sheet. Drizzle with 2 tsp (10 mL) olive oil and season with salt and pepper.

Place onions and serrano on grill and cook until nicely charred and tender, 1 to 2 minutes per side—serrano will take slightly longer. Transfer to a cutting board. Scrape out serrano seeds, if you don’t want it too spicy. Roughly chop both and set aside.

Place cottage cheese, yogurt, lemon juice, onion and garlic powders, dill, parsley and a pinch of salt in a food processor. Process until smooth, about 10 seconds. Add green onion and serrano. Pulse until well combined and flecked with green. Transfer to a serving bowl.

Drizzle bread with olive oil. Grill until lightly charred, about 1 1/2 minutes per side. Rub with cut sides of garlic then cut each piece in half. Drizzle hot honey over dip and serve immediately with small butter knives for spreading.

Refrigerate leftover dip in an airtight container for up to 1 week. Stir before serving. Serves 6 with leftover dip

Grilled Flank Steak And Mushrooms With Compound Butter

Grilled Flank Steak And Mushrooms 

With Compound Brown ButterBrowning butter before turning it into a compound butter gives it a nutty sweetness that flatters both grilled steak and mushrooms. The recipe will make more butter than you need, but it freezes well and is excellent on everything from steamed cod to boiled lobster to baked potatoes. Grilled flat beans or green beans make a great side for this dish.

Ingredients:
1/2 lb (225 g) unsalted butter
2 small cloves garlic, grated on a rasp, divided
1/2 tsp (2 mL) fine sea salt, plus more for seasoning
1 tbsp (15 mL) finely grated lemon zest
1 tsp (5 mL) finely chopped thyme
2 tbsp (30 mL) finely chopped parsley
2 tsp (10 mL) fresh lemon juice
1 lb (455 g) flank steak
Freshly ground pepper to taste
1 lb (455 g) small cremini or button mushrooms
Lemon wedges for serving (optional)

Directions
In a large pan, melt butter over medium heat, stirring often, until beginning to foam. Cook, stirring constantly, until butter smells sweet and nutty, and turns golden brown, 3 to 5 minutes. Immediately pour butter into a large heatproof bowl.

Stir 1 clove garlic, 1/2 tsp (2 mL) salt, lemon zest, thyme and parsley into hot butter. Cool butter until it’s mostly solidified again—if your kitchen is warm, you might have to pop it in the fridge. Break up butter and beat with a hand mixer until whipped and emulsified.

Remove 1/3 cup (80 mL) butter for mushrooms. Cover and refrigerate until ready to use. Scrape remaining butter onto a piece of parchment paper. Form into a small log and wrap well, twisting ends to seal. Refrigerate for at least 4 hours or up to 1 week. (It will also keep in the freezer for up to 2 months.)

In a small bowl, mix remaining garlic and lemon juice, and rub all over steak. Season with salt and pepper. Set aside at room temperature while preparing rest of dish.

Preheat grill to high, about 500°F (260°C).

Melt 1/3 cup (80 mL) reserved compound butter. Place in bowl with mushrooms. Season with salt and pepper, and toss to coat. Thread evenly on 8 small metal or soaked wooden skewers.

Grill steak, with lid closed, until nicely seared, 2 to 3 minutes per side. Reduce heat to medium. Cook, flipping once, until it’s done to your liking, about 2 minutes for medium-rare. Transfer to a cutting board and place 2 to 3 slices of cold compound butter overtop. Tent
with foil and rest for 10 minutes.

While steak is resting, reduce heat on grill to medium-high, about 400°F (204°C).

Grill mushrooms, covered and turning occasionally, until lightly charred and tender, about 10 to 12 minutes. Transfer to a serving platter.

Slice steak against grain and transfer to serving platter with lemon wedges, if desired.   Serves 4

Mint-Pistachio Pesto Pasta With Lamb Meatballs

Mint-Pistachio Pesto Pasta with Lamb Meatballs

Pesto pasta gets a spring makeover with mint, parsley, green onions and pistachios. It coats al dente rigatoni and juicy lamb meatballs, sweet sugar snap peas and sharp Pecorino Romano cheese. It’s weeknight-easy, yet impressive enough for a dinner party.

Ingredients:

Meatballs

1 lb (455 g) ground lamb

2 cloves garlic, minced

1/2 cup (125 mL) finely chopped parsley

1/4 cup (60 mL) grated Pecorino Romano

1/2 tsp (2 mL) salt

Canola oil for greasing pan

Pesto

2 cups (500 mL) packed fresh mint leaves

1 cup (250 mL) roughly chopped parsley

1 cup (250 mL) roughly chopped green onion

1/2 cup (125 mL) roasted pistachios

3/4 cup (175 mL) extra virgin olive oil

Salt to taste

1 lb (455 g) Italian dried rigatoni or similar tubular-shaped pasta

1 cup (250 mL) sliced sugar snap peas

3/4 cup (175 mL) grated Pecorino Romano

Directions:

For the meatballs, preheat the oven to 425°F (218°C).

In a medium bowl, mix lamb, garlic, parsley, Pecorino Romano and salt until combined. Form heaping 1-tbsp (20-mL) portions into balls. Place on oiled baking sheet. Bake until cooked through, about 15 minutes, shaking pan halfway through to turn meatballs. Remove from the oven and set aside.

To make pesto, bring a medium pot of salted water to a boil. Add mint, parsley and green onions. Cook, stirring occasionally, until bright green, about 90 seconds. Drain and transfer to a bowl of ice water. Cool, drain again and pat dry with a clean kitchen towel.

Add blanched herbs, pistachios, olive oil and salt to a blender. Blend until a smooth, even pesto forms, about 2 minutes. Set aside.

In a large pot of lightly salted water, cook pasta according to instructions on package. Reserve 1 cup (250 mL) pasta water then strain pasta in colander.

In another large pot, heat pesto and 1/4 cup (60 mL) pasta water over medium heat. Stir to combine then add pasta and meatballs. Stir to coat in pesto and heat through. If it seems dry, add more pasta water as needed.

Transfer pasta to a serving platter. Garnish with sliced sugar snap peas and Pecorino Romano.   Serves 4 to 6

Garlicky Mushroom Towers

 

Garlicky Mushroom Towers

Inspired by a dish at Toronto’s Bar Raval, cremini mushrooms are slowly cooked in garlic butter then triple-stacked on thick toasts, which absorb the heavenly juices. It’s a showstopper of a crostini that belies its easy preparation.

Ingredients:
1/2 cup (125 mL) unsalted butter, softened
1/2 cup (125 mL) chopped parsley
1/4 cup (60 mL) finely sliced chives, plus more for garnish
2 garlic cloves, roughly chopped
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground pepper
24 small cremini mushrooms, stems removed
1/2 cup (125 mL) dry white wine
8 cherry tomatoes
8 baguette rounds, sliced 1-inch (2.5-cm) thick 

Directions
To make garlic butter, place butter, parsley, chives, garlic, salt and pepper in a food processor. Pulse until well combined. Transfer to a piece of parchment paper and roll into a log. Twist ends and refrigerate up to 3 days.

 Place 2 tbsp (30 mL) garlic butter in a large frying pan over medium heat. When it melts, add mushrooms, stirring to coat. Add wine. Cook, stirring, until wine reduces by half, about 2 minutes. Reduce heat to medium-low. Cook, stirring occasionally, for 10 minutes. Add cherry tomatoes. Cook, stirring occasionally, until tomatoes are tender, about 5 minutes more.

While tomatoes are cooking, preheat broiler. Place baguette rounds on a broiler-proof baking sheet. Broil on upper rack until golden brown, about 1 minute.

Remove from oven and spread about 1 tsp (5 mL) garlic butter over each slice, saving rest of butter for another use. On 4-inch (10-cm) skewers, thread a tomato then three mushrooms, cavity sides up. Pierce skewers through baguette rounds so they stand like a leaning tower. Sprinkle with chives and serve immediately.  Makes 8 towers

Cream of Mushroom Chicken ~ Instant Pot

Cream of Mushroom Chicken

Ingredients:  

1 tablespoon olive oil

2 medium chicken breasts, cut into 1" cubes

16 oz. mushrooms, sliced

4 garlic cloves

1 cup shallots, chopped

1/2 teaspoon salt and pepper

2 cups chicken broth

1 1/2 cup white rice

1 cup sour cream

1/2 cup chopped parsley

Red chili flakes for topping

Directions:

Add to Instant Pot in this order, olive oil, chicken breasts, mushrooms, 4 garlic cloves, chopped shallots, salt, and pepper.  Cook High pressure for three minutes.  Allow natural pressure release for 15 to 20 minutes.  Release any remaining pressure.  Open lid and add sour cream and parsley.  Serve with red pepper flakes for topping.   Serves 4 

Slow Cooked Salmon With Meyer Lemon Relish

Slow Cooked Salmon With Meyer Lemon Relish

Today, I want to share something fun and summery - just the kind of recipe we all could use in our repertoire - an easy, scrumptious dish to feed a family, which can easily be doubled or tripled to serve a crowd. When we first made this Chez Panisse slow cooked salmon recipe a decade or two ago, I was wowed by its simplicity and honestly, I can't believe it has taken me this long to share it here. Extremely low heat and gentle moisture (provided by a little pan of water at the bottom of the oven) make for the most tender and succulent fish imaginable!

The heavenly Meyer lemon relish also comes from Chez Panisse - it's fresh, tangy, and slightly sweet thanks to the the natural sugars in Meyer lemons. I think the relish would be great with all sorts of seafood and its bright flavors make it a perfect companion to the buttery rich slow cooked salmon.



It's hard for me to believe we're deep into July already. I turned in my manuscript last month  (woo-hoo!) and I have to admit, I've felt spent. I put every droplet of creative juice and inspiration into the book. When I finished I was totally euphoric, but quickly I crashed - my creative well felt fully tapped. So, mostly I've let myself be slow and lazy these past few weeks: I've slept a lot and savored quiet time with friends, family, P, and the kiddos.

After being away and having some serious downtime, I'm itching to get back to the kitchen and cook again with all of you. I've missed you guys!!

INGREDIENTS barely adapted from Alice Waters' Chez Panisse Cafe Cookbook 
{printable recipe}

SALMON:1 center cut King salmon fillet (1.25 - 1.5 pounds)
olive oil 
sea salt
freshly ground black pepper 

MEYER LEMON RELISH:1 large shallot, minced
1 tablespoon white wine vinegar or lemon juice
sea salt
1 large Meyer lemon 
1/4 cup olive oil (the original recipe calls for 1/2 cup, but 1/4 cup seems like more than enough to me)
2 tablespoons chopped parsley 
freshly ground black pepper 

Preheat your oven to 200 degrees. Place a baking dish filled half way with water on the lowest rack of your oven, making for a nice moist environment for the salmon to cook.

Lay the intact salmon fillet on a lightly oiled baking sheet. Brush the salmon with a little more olive oil. Salt generously and sprinkle with freshly ground black pepper. Transfer salmon to the warm oven. It should take between 45 minutes to 1 hour for the salmon to cook, depending on the size and thickness of your fillet. You can tell the salmon is done when the fish feels just firm to the touch and the juices are starting to break through the surface. Alice says you can serve the salmon right away or let it rest for up to 3 hours before serving. (Doesn't that sound helpful for a dinner party you want to prep in advance?)

While the salmon is cooking, make your Meyer lemon relish: first, in a small bowl, macerate shallot for 10-15 minutes in vinegar or lemon juice with a pinch of sea salt. Next, (leaving the skin on) cut lemon into 8 wedges. Remove seeds and cut out the core. Cut wedges in half again and slice very thin. Add the slivers of lemon to the macerated shallots. Add olive oil and parsley. Season with sea salt and freshly ground black pepper to taste.