Muscle

22 Jul

viking-48-oven-12-56-2006A good amount of the disk space on our Tivo gets taken up with cooking shows.  Food Network, PBS, I like to mix it all up.  When I watch them, I frequently experience kitchen envy.  Seriously, have you seen Paula Deen’s or Ina Garten’s kitchen?  Dreamy.  Multiple cooktops, deep fryers, and refrigerator drawers.  Best of all are those professional stoves.  48 to 60 inches of high btu muscle with double ovens.  They are the kitchen equivalent of the Ford Mustang in Steve McQueen’s Bullitt.  High revving, rubber burning, wild horses.  I so wish I could have one of those.  My kitchen, in comparison, is more like a Honda Accord.  It’s reliable for getting you where you need to go but would never win in a drag race.

Not that having fancy, expensive equipment means anything when it comes to serving up good food.  Deb, who I heart, from Smitten Kitchen turns out the best food from a teeny, tiny New York City apartment kitchen.  Think your kitchen is small?  Try working in a 24 square foot space.  That’s smaller than my closet.  And yet, without the aid of fancy equipment, she turns out all sorts of baked, fried, and roasted goodness.

Like anything else, your equipment is a tool that either you know how to use or you don’t.  That 48 inch Viking isn’t going to magically transform a bad dish into a good one.  So work with what you have, find its muscle, and make it work for you.  Your kitchen may not burn rubber like Steve McQueen’s Mustang, but it won’t need new tires as quickly either.

Oven Roasted Salmon

Cook’s Illustrated

I added paprika and chili powder, not original to the CI recipe.

  • 1 skin on salmon fillet, 1 3/4 – 2 pounds (I used two individual skinless fillets)
  • 2 teaspoons olive oil
  • Paprika
  • Chili powder
  • Salt

Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.  If using skin on salmon, make 4 or 5 shallow slashes about an inch apart along the skin side of each piece, being careful not to cut into flesh.

Pat salmon dry.  Rub fillets with oil and season with salt, paprika, and chili powder.  Reduce oven temperature to 275 degrees and remove the HOT baking sheet.  Carefully place salmon skin side down on baking sheet.  Roast until centers of thickest part of fillets are still translucent when cut into with paring knife or instant read thermometer inserted in thickest part of fillets registers 125 degrees, 9 to 13 minutes.  Transfer fillets to individual plates or platter.

Pineapple Avocado Salsa

The Washington Post

  • 4 ounces fresh or canned pineapple, cut into 1/4 to 1/2 inch dice (1/2 cup)
  • Flesh of half a medium avocado, cut into 1/4 to 1/2 inch dice
  • 1 scallion, white and light green parts, cut crosswise into thin slices (2 to 3 teaspoons)
  • 1/8 teaspoon salt
  • Juice of 1 to 2 limes (1 tablespoon)

Combine the pineapple, avocado, scallion, salt, and lime juice in a mixing bowl.  Toss to combine.

Atlantic Salmon on Foodista

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3 Responses to “Muscle”

  1. Queen B 24 July 2009 at 6:41 am #

    Luv your blog :)

  2. Wendi 24 July 2009 at 7:08 am #

    Thanks for stopping by.

    Wendi

  3. Alisa 26 July 2009 at 11:40 am #

    I followed you from the foodieblogroll and you have a really great blog going on in here. Having these beauties are great but as they say great things can come from small packages…or in this case…small kitchens :) I’d love to guide our readers to your site if you won’t mind.Just add your choice of foodista widget to this post and it’s all set to go, Thanks!

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