You, Me and Michael

Have I ever told you about my huge culinary crush on Canadian chef Michael Smith? He is like the Amitabh Bachchan of the food world. Not just toweringly tall at six feet three inches, but humble, oozing that very-guy-next-door feel and extremely easy going. He’s exactly the kind of man you want in the kitchen.

He lives in a huge house by the ocean, has a pantry the size of my living room, a wife he cooks for and a son who adores him.
And just yesterday I meet this elderly lady from Pakistan in a supermarket who loves him too! Another generation smitten by him.

I watch Chef at Home, everyday at in the morning, and there have been times, I have even watched the repeat show in the evening. Yes, he can get very addictive if you love freestyle, homemade cooking.

But that is not all about city boy Michael, who has made the country his home now. He is specially kind to animals, even the ones who land up on his grill and gas.

I have made a few a few recipes of his, like the stuffed chicken thighs wrapped in bacon and just yesterday, this Smoked Salmon, Cream Cheese Sandwich. And may I add, for the second time in two weeks.

Ingredients for Michael Smith’s Smoked Salmon, Cream Cheese Sandwich are:

Slices of bread
Slices of smoked salmon
Half a red onion, very finely sliced
Half cup cream cheese, softened
Fresh dill, chopped finely
Capers
Fresh black pepper

Make a spread with the softened cream cheese, capers, chopped dill and red onion. Add freshly cracked pepper to it.

Spread the cream cheese spread on the bread, top it with the smoked salmon and close with another slice of bread. You can make triangles or squares with these. Bite into the sandwich. Subtle, smoky and very creamy.

I served these sandwiches with my latest favorite, that clear chicken soup.

Perfect for a Fall evening.

What’s your favorite Fall meal?

Masala Salmon

I did not know I was making this Masala Salmon until I picked my new barbecue recipe book.

I got two Salmon steaks from Chinatown and its only 10 minutes before dinner time, that I got ahead with making this recipe and I am so glad I did!

Page 373 of The Barbecue Collection has this recipe, which is quite easy. The original recipe has curry paste in it, but I personally don’t like curry powder or paste so I conveniently left it out. The rest of the ingredients remained the same.

Ingredients for Masala Salmon are:

Two Salmon steaks
1 small red onion
1/4 cup plain yogurt
1/4 cup fresh coriander
1 tablespoon lemon juice
3-4 green chilies/ hot peppers
2 teaspoon grated root ginger
2-3 cloves garlic minced
1/4 vegetable oil
Salt

Finely chop the onion. In a skillet, heat oil and deep fry the onions till they turn red and crispy. Reserve the oil and remove the onions with a slotted spoon. Let it cool.
In a blender, add the ginger, garlic, yogurt, green chilies, coriander, lemon juice, the fried onions, very little of the oil (from the onions) and salt. Give it a good swirl. This is the marinade for your fish.

Slobber the fish steaks with this marinade. For basting, drizzle the remaining oil you used to fry the onions.

Let the fish stand in its marinade for about 15 minutes.

I used the broiler of my oven (on high) and grilled the salmon for about 7-8 minutes on each side.

I served the Salmon Masala with some Potato Wedges and a Mexican-inspired Salsa. (Remember all those fresh vegetables I got from the Farmers’ Market?)
For the Salsa, I chopped finely a small red onion, half a cucumber, a firm red tomato, two red radishes, a handful of coriander and a few green chilies (I used the Thai green chilies). The seasoning was a simple lemon juice, salt, pepper, cayenne pepper (or a pinch of red chili powder), and half a teaspoon of cumin powder. That’s a whole lot of flavor and crunch in a bowl.
A perfect, delicious and remarkably “healthy” dinner was awaiting us, and it took me less than an hour to make it! The flavor the fried onions added to the fish was just so classy, I intend to do it to a few other recipes I have in mind.

Only wish the local Pakistani restaurant offered fish this good. 

TLC Cooking On Mother’s Day

Who knew daughters and sons all over the world would one day need Mother’s Day to thank, celebrate, honor and show gratitude to their Mothers!

I did not have my Mum by my side this Mother’s Day too. But what I did have was time. I put aside the thought of my Mum and me living in different continents and cooked her a French brunch at home!

Since everything these days between Mum and me is long distance and over different time zones, I don’t think Mum will mind this vicarious meal. After all, its the thought that matters. Right, Mum? A quick toss of sushi-grade Salmon, chopped fresh dill, a handful of capers, EVOO, lemon juice and a seasoning of fresh cracked pepper and salt.
Quite a summery feel to it, this salmon salad is high on protein and flavor and I am sure my Mum will like it!

Bursting with aromatic garlic, these crunchy green beans will surely make any Mum proud. Looks like I am practicing all that preaching I got about eating my greens! I seasoned the blanched green beans with chili flakes and just a little salt.

I wonder if this fruit salad will earn some “oohs” and “aahs” from my Mum! After all it has her favorite color in it – red!
Some toasted walnuts added crunch to the bite-size pieces of apples and watermelon. The end result was a burst of natural juices in the mouth.

Finally it was my signature Strawberry and Almond Clafoutis which rounded off this virtual brunch for my Mum.
The moist and crusty clafoutis reminded me of the times my Mum was so strict with me and other times would just melt at something I said. Or understood things I sometimes never said.

They say, all women become like their mothers. I am glad I see shades of my Mother in me. She was my first teacher and my best friend. I miss the past. I miss you, Mum. 
I hope you liked the result of this virtual brunch I made for you, Mum. I sure enjoyed making it for you. It was all too satisfying for me. Just the way you would be all pleased as punch when you served us a warm dinner, everyday. Until I cook all this for real for you…
Happy Mother’s Day and Bon Appétit!

Fishful Thinking

Seeing the sun out makes me cook happy food. While I was satiated with my share of Vitamin D, it was time to think about dinner. Some easy-to-cook and beautiful-on-the-eye food which cried out the colors of summer. Even if it was only 9 degrees outside.

Plus its always a nice change when someone else does the cooking- my oven!

I came up with mildly marinated Atlantic Salmon Steaks which were broiled and served with Garden Greens drizzled with some Blue Cheese. I got these huge, succulent salmon steaks which I marinated for a few minutes with only lemon juice. Just before transferring the fish to the oven, I added a generous amount of freshly cracked black pepper and some salt to taste. Drizzled it with some EVOO. All this on a baking tray lined with aluminum sheet.
I broiled the steak on the top shelf of the oven on high for 7-8 minutes before turning on to the other side. Fish tastes like rubber and become dry when you overcook. So Keep checking frequently.
While the fish was cooking, I quickly sliced some red and green bell peppers, red onions, seedless cucumbers, and hot-house tomatoes. Alongside, I julienned some carrots to plate with the fish, colors to match the salmon!
The salad dressing was again a simple mix of lemon juice, black pepper powder, freshly chopped coriander and some blue cheese.
That was our Friday night fishy dinner! Tender, golden in color, and perfect to dispel the last leg of winter, and go out for a very important date with Alice in Wonderland.