Dinner is served — right off the grill.
This might be the ultimate summer dish.
“Planked Wild Salmon with Nectarines, Thyme, Honey, Almonds, and Ricotta” combines summer’s prize of wild local King salmon with some of the season’s most luscious stone fruit — all co-mingled on a cedar plank that imparts a ravishing smokiness on the backyard grill.
Best yet? You can devour it all in good conscience because it’s all sustainable.
The recipe is from the new cookbook, “Lure: Sustainable Seafood Recipes From the West Coast” (Figure 1), of which I received an advance review copy, before it is released publicly in October.
It was written by Ned Bell, who founded Chefs for Oceans to raise awareness for responsible seafood choices, and is a member of the Seafood Watch’s Blue Ribbon Task Force. He wrote it in conjunction with Valerie Howes, the food editor of Reader’s Digest Canada.
Doing the right thing when it comes to seafood can be daunting. Species that seemed plentiful often find themselves over-fished in no time flat. Do we have to give up eating what we love? Or is there another way?
Cardamom snail and sticky bun from The Midwife & The Baker stand at the Santana Row farmers’ market.
If you haven’t yet checked out the new summer farmers’ market at Santana Row, you’re missing out.
Le Marche takes place every Wednesday, 4 p.m. to 8 p.m., through September. The main Row is closed off to cars, so you can stroll both sides of the street easily to check out the wares of more than 50 vendors.
A bevy of stands to check out.
Beautiful summer tomatoes for sale.
There’s everything from organic produce to fresh seafood and meat to cheese to baked goods.
An unforgettable fried rice that I can now make at home. Woot!
Fried rice is typically a frugal dish, something you slap together at the last minute with meager ingredients on hand.
This is not that fried rice.
Not when it is enveloped in whipped uni butter, and crowned with fresh uni.
And certainly not when it is on the menu at Alexander’s Steakhouse in Cupertino for $25.
When Food Gal reader Kristy implored me recently to get the recipe for the uni fried rice after falling for it at Alexander’s, I could commiserate.
After all, I had enjoyed it at the restaurant only once — and I still dream about it. It’s that kind of dish — loaded with bold flavors that grabs you from the get-go with its uncanny mix of comfort and luxuriousness.
Fresh uni, plus a range of textures in every bite.
Executive Chef Jared Montarbo was kind enough to actually provide the recipe. As chefs are wont to do, there weren’t precise measurements for every single ingredient, so I tinkered a little. After making it at home recently, I can tell you confidently that his recipe does indeed make for a fried rice dish just about as delicious as the one he makes at the restaurant.
Vinalhaven Smoked Lobster dip (cherry wood-smoked-style).
You may be familiar with smoked salmon and smoked trout. But Robert Young wants you to get to know smoked Maine lobster.
His Vinalhaven Smoked Lobster company is named for Vinalhaven, a small island 12 miles off the coast of Maine, where Young fishes.
For the past decade, he’s been catching fresh lobsters aboard his boat, then steaming them, before extracting the meat to smoke over either cherry or hickory chips. The flesh is then either preserved in oil or turned into a lusty dip.
Halibut cooked in olive oil — a lot of it.
Yes, this recipe uses a lot of olive oil.
Yes, you’ll wonder what to do with all that oil afterward.
Yes, you can strain it, store it in the fridge and re-use it.
But yes, it may taste fishy.
That’s because you’ve poached halibut in it, creating a warm, bountiful bath of olive oil to cook it gently and slowly until the flesh is moist and incredibly silky. Best yet, it’s almost impossible to overcook the fish with this oven method.
If you’ve never tried olive oil-poaching here’s your chance with this dish of “Olive Oil Poached Halibut with Chermoula.”
Bathed in olive oil.
The recipe is from the new cookbook, “Home and Away: Simple, Delicious Recipes Inspired by the World’s Cafes, Bistros and Diners” (Arsenal Pulp Press) by Darcy and Randy Shore, of which I received a review copy.