Colors of Spring

It is officially spring here in the bluegrass state of KY. Soon the Grass will get its blue hue. The trees are already starting to turn tender green, Puple and white buds are starting to show on trees and the Tuna trees are smelling up the streets as well.

Inspired by the colors and freshness of spring I made my meal tonight utilizing three spring colors: pink, yellow and green. Giada from Food Network helped out with the menu.

Salmon on Pea/mint puree in a broth of lemon, shallots and chicken stock.

Pea puree

2 cups of frozen peas
1/4 cup fresh mint
handfull of sorrel
Salt
Peppe

Puree and add oilive oil while pureeing.

Broth

1 shallot
Olive oil
lemon zest
lemon juice
chicken stock

Heat olive oil, saute shallot, add lemon zest and juice from 2 lemons, add chicken stock. simmer.

Salmon

Season each side with salt pepper and olive oil, Put in hot skillet. Sear each side for 3 minutes.

Pour the broth in the bottom of a bowl, add a mound of the peas and top it off with the salmon.

YUM! A colorful spring meal.

sorel salmon and apples

I can't get enough of the citrus flavor of Sorel today. So for lunch I baked a salmon filet tossed with olive oil salt pepper and lemon juice. Salmon on a bed of fresh sorel with a sliced apple on the side. YUM!

Sorrel!

It is spring. I know because 1) the farmer's market is open and 2) they had Sorrel. I love sorrel. Little green leaves packed with lemony punch. Each bite is like biting into a lemon. I love a sorrel.
But you have to get it while it is in season, there is only a small window of time during the spring when you can enjoy the greatness of sorrel.

I like sorell by itself. No fuss, no dressing- naked sorel. Its also good added to a spring green salad mix. .

Today I enjoyed a sorell salad with a light vinegerette (brown sugar, dijon mustard, white wine vinegar, lemon juice); roasted asparagas topped with a poached egg (follow julia's directions in the art of french cooking- perfectly poached oeufs result all the time) and delicious Kentucky bacon!

Welcome Spring, Welcome sorrel!

Super Bowl of Chilli

It is that time of year again. Though not a fan of the foot ball or the game, I must confess I have a guilty pleasure of seeking out super bowl parties every year. Either I host one - with a cornicopia of differing super bowl foods or a sniff one out.

This year I am making a Super bowl of Chilli, no-knead bread, Zingy tea, brownies, and a jello mold lobster! (releasing the lobster from the mold ws the hardest part, I put the mold in a bath of hot water and all the sudden the jello started melting. As a result the lobster is leaner than he might otherwise be.)

No need to knead-- ameoba of flour yeasties and water

Finally, after three months of Bitman's NYTIMES article on no-knead bread and millions of postings in the blogosphere recounting tricks variations and pure enthusiasm for the no-knead phenomenom I have finally gotten my hands sticky and attemped the at home artisnal bread.

My test audience will be all those coming over for the super bowl party I am throwing.