I typically try to post on Mondays, however I came down with the flu on Sunday. The hubs quarantined me in the bedroom and forced me out of the kitchen. He served me snacks, tea and even gave me a little bell to ring if I needed him to bring me anything else. I’ll admit it, I rang the bell once or twice *hides in shame*. It was my chance to have a Downton Abbey experience (minus the sprawling estate, fabulous 1920s attire and the artillery of maids).
Now all is back to normal and I’m back in the kitchen, apron and all. Here’s a quick recipe for salmon. If you love salmon and are short on time, this recipe is perfect. It’s packed with flavor and will be on the dinner table within 15 – 20 minutes.
What you need.
(Wild) salmon with skin
dried pepper, sea salt, red pepper, thyme, dill (or your seasoning of choice)
fresh lemon, to taste
How you make it.
Season both sides of the salmon
Heat about 3 – 4 TBSP (or enough to cover the surface of your fish) of olive oil in pan on medium-high heat.
Carefully place salmon in the pan – skin side down. Cook the salmon for about 4 minutes.
Flip the salmon and cook for about 1 -2 minutes. Pour a small amount of water about 1/8 cup or enough to barely cover the bottom of the pan. Cover the pan, to create a steam effect. Cook salmon (still on med-hi heat) for about 5 minutes and allow it to absorb the water. If you have a very thick piece, it might take 8 – 10 minutes.
Serve with a side of rice and salad and you’re good to go!
I really missed blogging about food. I’m happy to post again after a long hiatus. Rest assured, I’ve been eating well, I just haven’t had the time to snap pretty pictures and blog about it.
Speaking of pretty pictures, last year, I traveled to Morocco with my husband. This was truly one of my favorite vacations. The beautiful hues of blue painted on the doors of houses, the trance-like rhythm of Gnawa music, the aroma of spices and all the beautiful artwork of artisans. It really was a total sensory experience. One couldn’t help but feel inspired by the beauty of Morocco.
Moroccan food is also delightful and lovely. In the morning, we were spoiled with platters of crepes or pancakes, served with freshly squeezed orange juice and mint tea. Dinner typically involved tender stewed lamb tajines, vegetable soups, desserts with hints of fig and dates. I especially enjoyed the variety of breads that accompanied our meals.
Not long ago, a good friend gave me a Moroccan cookbook, with lots of beautiful pictures and descriptions. Reminiscing on my amazing vacation, I decided to make Kesra or Moroccan Country Bread. This bread is SO GOOD, I could eat it all day! It has a crispy outside and moist, buttery inside. I paired it with a curried pea soup (recipe to come in later post) and was very pleased with the results.
What you need.
2 loaves of country bread (kesra)
1/2 tsp dry yeast
1 tsp sugar
3 1/2 c. all purpose flour
2/3 c. cornmeal
1 tsp salt
2 TBSP melted butter (or ghee, if you’re lucky enough to have it)
2 1/4 c. lukewarm water
2 oiled baking sheets or flat pizza pans
sesame seeds, for sprinkling (optional) – I used flax seeds b/c I didn’t have sesame
How you make it.
Put yeast, sugar + 1/4 c water in a small bowl
Place flour, cornmeal and salt in a large bowl and stir well with a fork (about 1 min)
Melt 2 TBSP of butter over low heat
Make a well in the center of flour mixture and pour in yeast mixture and melted butter
Gradually add the lukewarm water and use your hands or a wooden spoon to form the dough
Place dough on a lightly floured and need until elastic and smooth
Divide dough into 2 pieces and roll each piece into a ball then flatten to about 8 inches in diameter
Place the flattened dough on the prepared baking sheets and cover with a damp cloth and leave in a warm place for about 1 hour or until they’ve doubled in size
Preheat the oven to 425 F
Prick the dough with a fork about 4 -5 times and sprinkle with seeds
Bake 15 minutes, reduce heat to 350 and back another 15 minutes
Dough is done when it’s crisp, golden and sounds hollow when tapped
(Recipe adapted from Ghillie Basan’s Flavors of Morocco)
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