Saturday, July 24, 2010
Herb Gardens.
Tuesday, June 15, 2010
Copper River Salmon.
I have been having great fun creating some wonderful dishes with the salmon and will create an old classic later this week. Poached Copper River Salmon with a classic sorrel sauce. The richness of the salmon is balanced beautifully with the soft buttery bitterness of the baby sorrel.
(I will include some pics & recipes later)
What is all this fuss I hear you say.
Well, for one thing. The Copper River Salmon season is a short one, three or four weeks in May & June for the fresh salmon. The Copper River flows through the state of Alaska. Almost 300 miles in length, this rushing river empties into Prince William Sound at Cordova. Salmon that originate in these pristine waters are challenged by its length and its strong, chill rapids. Copper River salmon are strong & robust with a healthy store of natural oils and body fat. These qualities make the salmon among the richest, tastiest fish in the world. And it is loaded with Omega-3 oils. Those good one's we are told to look out for which are good for the heart.
And speaking of the heart. That is not the only part of your body that benefits from salmon consumption: studies have found that fish oil can help combat such ailments as psoriasis, rheumatoid arthritis, breast cancer and migraines.
And speaking of Sorrel, I recently started a raised herb garden. And included sorrel in the garden, can't wait to use it.
Later my fellow cooks.
Mark.
Wednesday, June 2, 2010
Healthy and Delicious
Sunday, May 30, 2010
Healthy Potato Salad for Memorial Day or 4TH of July
Having a Memorial Day or 4th of July BBQ? How about a sweet potato salad? And it is not only healthy, but easy to make. Serve with grilled chicken, meat, or fish.
Yogurt and red-wine vinegar make a smooth and tasty dressing for this dish. Tarragon or Fresh Rosemary can be added instead of basil for a twist. Sweet potatoes are available year-round, and this dish works well served warm in winter months.
Drain the potatoes and don’t rinse them after cooking them but before adding the dressing.
1.5 LB’s
Sweet potatoes, peeled and cut into 1" cubes.
1/3 cup nonfat or low-fat plain yogurt.
1 small red bell pepper, diced.
2 scallions, thinly sliced.
3 tablespoons chopped fresh basil or other herb of choice.
1 teaspoon red wine vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Place sweet potato chunks in a medium saucepan and add cold water to cover. Bring to a boil and cook until tender, 8 to 10 minutes, drain.
In a large bowl, combine sweet potatoes, yogurt, bell pepper, scallions, basil, vinegar, salt, and black pepper. Serve at room temperature or chilled.
Only 120 calories per cup size portion, 27 g carbohydrate
Thursday, May 27, 2010
Entrance to the Mound of Hostages, "Hill of Tara".
Tara
Hill of Tara
Favorite links
Currently reading
- The girl with the Dragon Tattoo, by Steig Larsson
Blog Archive
About Me
- Chef Mark
- Los Angeles, CA, United States
- Executive Chef and Culinary Arts instructor. Trained in Europe. Worked in London, Dublin, Boston, NY & L.A. Among the dozens of Rock Stars, Actors, Politicians, Heads of State & Business I have cooked for, Julia Child was the most memorable.