July 13, 2004

Cornucopia I

There seems little point in trying to give a complete and detailed account of all the dinners we prepared over the last one month plus, but a short summary is called for. For the most part, we’ve been taking advantage of the nice weather by grilling most of our dinners. For the most part, these have been rather simple meals: grilled chicken pieces with some type of barbeque sauce, grilled sausage, grilled steaks, etc. But a few of our recent meals are worthy of special mention. I’ll put half of them in this entry and the rest in a second part in a few days.

We made up a batch of hamburger patties, which we froze for later convenience. The patties were made up of ground beef, lamb, and pork, with bread crumbs, egg, diced mushroom, garlic, onion, Worcester sauce, lovage, salt, and pepper. Here you can see the burgers grilling, with slices of provolone added (and buns toasting on the right), and the finished burgers:

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The mushrooms were added on a brilliant tip from Mike, who produces some of the best burgers I have ever tasted, to add juiciness. Next batch I’ll add even more mushrooms.

We also made several iterations of grilled salmon on fresh baby greens with citrus vinaigrette (citrus olive oil, lemon juice, sometimes a splash of orange juice, garlic, salt, and pepper). On the left with atlantic salmon on a bed of mache, and on the right with pacific sockeye salmon on a bed of mache, frisée, and a radicchio-like lettuce (click on the image to enlarge):

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This has become my new favourite way of serving grilled fish. We’ve also done this (though with a slightly different vinaigrette) with shrimp and scallops.

In addition to the grilling, we also made a linguine dish with morel mushrooms, asparagus, and cream sauce (you can read a fuller account in my wife’s blog here):

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Fresh spring vegetables are apparently the traditional accompaniment to morels, as is cream sauce since morels are good at holding the sauce. The combination of asparagus and morels was ideal as far as I’m concerned.

Those are some of the more interesting meals we’ve prepared over the last little while. Stay tuned for part II of this entry, along with new and interesting meals. But as I said above, most of the grilling we do is quite simple. When you’ve got good, fresh ingredients, you don’t need to do much.

Posted by Mark at July 13, 2004 06:18 PM
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