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Cooking & Cuisine

Bonnie Aeschliman

2013-05-29 10:40:36

Q-In the summertime, it seems our family lives outdoors. On the weekends we are either at the lake or the backyard—but usually grilling food. It’s pretty easy to throw burgers or steaks on the grill and maybe add a few ears of fresh corn when it is in season. While that is really good, we need some ideas for vegetables. Do you have a vegetable salad that can be made ahead of time and will travel well to the lake or to a backyard barbecue without getting all wilted?

A-One of my favorite salads for a cookout is a broccoli salad—it is crunchy, slightly salty with sunflower kernels and slightly sweet with golden raisins. It is quick and easy to make, but it is also healthy and holds up well. You can make it several hours in advance; just remember to keep it chilled. Any left overs are good the next day. Broccoli Salad with Bacon and Raisins Serves 8 5 cups fresh broccoli florets 1 small red onion, chopped ¾ cup golden raisins 6 to 8 slices bacon, fried and crumbled ½ cup sunflower kernels ½ cup shredded carrots Dressing: 1 cup mayonnaise 3 tablespoons sugar 2 tablespoons white wine vinegar Cut broccoli florets into bite-sized pieces. Combine broccoli, onion, raisins, bacon, sunflower kernels and carrots in a large bowl. In a smaller bowl, mix mayonnaise, sugar and white wine vinegar. Pour over the vegetables and toss to coat. Cover and chill before serving.

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Cooking & Cuisine

Bonnie Aeschliman

2013-04-29 13:23:07

Q-When I look at the May calendar, I begin to feel panicky. There are so many family gatherings and we celebrate everything—some we celebrate more than once. Of course, food is always involved. Most of our celebrations are casual and everyone pitches in and brings a dish. I want to take a different appetizer or dip that everyone will like but not too fussy. Do you have any suggestions?

A-When I am serving appetizers to a large group, I always look for something that will serve several rather than creating individual hand-crafted appetizers. I believe you will enjoy my recipe for Mediterranean Layered Dip. Unlike many dips, it is not loaded down with mayonnaise or cream cheese. You will find it is fresh, it is healthy as it is chock full of fresh vegetables and it is easy to assemble. Layer the ingredients on a large, beautiful platter and you will have a vibrant, beautiful dip bursting with flavors of the Mediterranean that you family will simply devour. Mediterranean Layered Dip Serves 16 ©Cooking with Bonnie: Farm to France 2011 Vegetable Mixture: 2 cups grape tomatoes, halved 1 cup chopped, peeled cucumber ½ cup chopped red bell pepper 1 tablespoon chopped fresh parsley 2 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar ½ teaspoon salt and ¼ teaspoon pepper 3 cups hummus (commercially prepared or homemade) 2 cups shredded fresh baby spinach 4 ounces feta cheese, crumbled ½ cup thinly-sliced green onions ¼ cup coarsely chopped, pitted Kalameta olives Garnish: 3 tablespoons Pistachio nuts Accompaniment: Pita chips 1. Combine vegetable mixture in a bowl; stir to mix. Cover and set aside for 30 minutes for flavors to marry. 2. To assemble: Spread hummus on a large serving platter. Arrange spinach on top, leaving a 1-inch border of hummus. 3. Drain excess liquid from tomato-cucumber mixture; discard liquid. Spoon tomato mixture over spinach, leaving a ½ inch border of greens showing. 4. Sprinkle feta cheese over vegetable layer. 5. Top with green onions, Kalameta olives and pistachio nuts. Serve with pita chips.

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Cooking & Cuisine

Bonnie Aeschliman

2013-03-25 13:43:20

Q-At the beginning of the year, I made the resolution to eat better. For me, that means cutting back on processed foods and eating more fruits and vegetables. Fruit is a no-brainer; I like fruit and it is easy to add some berries to my cereal or munch on an apple or other fruit for a snack. But vegetables are another matter. Have you got a good recipe for vegetables that is not loaded down with butter and cream and still tastes good?

A-Congratulations on your healthy-eating goal. One of my favorite ways of serving vegetables is to roast them. I cut them in uniform –sized pieces so they will cook evenly, toss them with a little olive oil, and season them with herbs, salt and pepper. Then I place them in a single layer on a shallow, rimmed baking sheet. It is important that that you spread them in a single layer so they will actually roast and not steam. Roasting will create some browning and add a rich flavor to the vegetables. Pop them in a hot oven let the magic begin. Roasting creates a slight browning around the edges of the vegetables and adds a rich flavor and is a very easy way to prepare vegetables. Almost any vegetable can be roasted. Here is a great recipe for roasted mixed vegetables available in your neighborhood market. If you do not like a particular vegetable, simply leave it out. Or, replace it with one you do like. This recipe is very versatile and a great way to add all kinds of vegetables to your diet. Oven Roasted Vegetables ©Cooking with Bonnie: Farm to France, 2011 1 pound baby carrots 1 large onion, peeled and cut into ten wedges 3 medium green zucchini, sliced 1/3 inch thick on diagonal 2 yellow summer squash, sliced 1/3 inch thick on diagonal 2 red bell peppers, cored and seeded, and cut into strips 2 tablespoons chopped fresh basil (or 1 1/2 teaspoons dried leaf basil) 2 teaspoons minced garlic 3 to 4 tablespoons olive oil ¼ cup grated Parmesan cheese 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1. Preheat oven to 425°F. Place vegetables in a large bowl and toss with herbs, olive oil, Parmesan cheese, 1 teaspoon kosher salt and ½ teaspoon fresh ground black pepper. 2. Spread vegetables in a single layer on a large rimmed baking sheet. Bake until vegetable edges are golden brown, stirring occasionally, about 30 minutes. Taste and add additional salt and pepper if desired. Serve warm. Makes 8 side-dish servings

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Cooking & Cuisine

Bonnie Aeschliman

2013-03-01 11:05:03

Q-I enjoy fish and often order it when eating out. However, I do not make it at home because I am not sure how to cook it properly. Since fresh fish is usually expensive, I am fearful of ruining it. Could you print easy recipes for fresh fish that a family might enjoy during the Lenten season?

A-Actually fish is very easy to cook but it does baffle many. Remember fish is very perishable. Keep fresh fish chilled and plan to cook it right away. If purchasing frozen fish, thaw it in the refrigerator several hours or overnight. Now is a wonderful time to prepare fish at home as many supermarkets will often run specials on fresh fish during the Lenten season. Here are two recipes that I have often used. Both are very easy but also very delicious. Pan-Seared Tilapia With Lime Butter Serves 6 Tilapia is available locally and is a mild-flavored, firm-fleshed whitefish. Lime Butter 1/4 cup butter, room temperature 1 tablespoon finely chopped green onion 1 teaspoon lime zest 2 teaspoons fresh lime juice 1/2 teaspoon salt Fresh ground black pepper to taste Seared Tilapia 6 (5 ounce) skinless tilapia fillets 1/2 teaspoon kosher salt Pepper to taste Seasoned Flour (1 cup flour, 1/2 teaspoon salt and pinch cayenne pepper) 3 tablespoons vegetable oil Accompaniment: Steamed rice 1. Stir together lime butter ingredients in a small bowl; set aside. 2. Pat fish dry and season with salt and pepper. Dredge in seasoned flour. 3. Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium high heat until sizzling but not smoking. Sauté fish, a few pieces at a time to prevent overcrowding, until golden on the underside. Turn and brown the other side. This will take roughly 4 to 5 minutes. 4. Transfer cooked filets to a plate and keep warm. Continue procedure until all fish are cooked, adding remaining oil to skillet. To serve, place a dollop of lime butter on each piece. Nice served with steamed rice. Easy Baked Fish This is one of the recipes I have used time and again as the kids were growing up. This was one of their favorites and nothing could be easier. 4 (4-to-6 ounce) orange roughy, cod or other white fish filets 1 cup milk 2 cups fresh bread crumbs 1 tablespoon minced fresh parsley Salt and freshly ground black pepper ¼ cup butter, melted Garnish: Lemon wedges Serve with Tartar Sauce 1. Preheat oven to 375 degrees. Lightly oil a baking sheet or line with parchment paper. Place milk and bread crumbs each in separate pie plates. Dip fish into the milk, then into the bread crumbs, coating each side. Place on baking sheet. Sprinkle with parsley, salt and pepper. 2. Drizzle butter evenly over fish. Bake in preheated oven for 10 to 15 minutes. The fish will turn golden and the flesh will appear opaque or milky white. Garnish with lemon wedges and serve with tartar sauce. Tip: Fresh bread crumbs make a delightful, light coating on the fish. To make fresh bread crumbs, whirl a slice or two of broken bread into the food process or blender until crumbs are formed.

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Cooking & Cuisine

Bonnie Aeschliman

2013-02-01 09:46:01

Q-During the Lenten season, we tend to eat the same foods over and over. Usually it consists of macaroni and cheese, meatless spaghetti and fish sticks. I will admit that I am neither a creative or fabulous cook. However, I do think I could do better if I had some fresh ideas. Would you care to share an easy recipe or two that would be useful during the Lenten season for my family?

A-When replacing a meat-based menu, we often look to eggs, cheese and fish as protein alternatives to meat. When I want a quick, easy and economical meatless entree, I reach for the eggs. I always have a dozen or so on hand, and they are an excellent source of protein. One of my favorite egg-based dishes is a frittata laden with vegetables and cheeses. It makes a very hearty entree. A frittata is often described as an Italian omelet. Since it is not folded as an omelet, it is even easier to make. All you need is a slope-sided, nonstick sauté pan. To complete the meal, serve the frittata with a nice green salad or fresh fruit, some hot crusty biscuits or warm muffins and enjoy! A Great Frittata Serves 4 to 6 9 large eggs 1/2 cup heavy cream 4to 6 ounces shredded Swiss cheese 1/4 cup grated Parmesan cheese 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons olive oil 1/2 cup finely chopped onion 1/2 pound mushrooms, thinly sliced 1 small red bell pepper, chopped 1 small zucchini, finely chopped 1/2 cup chopped, fresh basil leaves (or 1 teaspoon dried basil leaves) Optional Garnish: 1 cup sliced grape tomatoes and fresh basil leaves 1. Preheat oven to 400 degrees Fahrenheit. Whisk eggs in large bowl to blend. Mix in cream, cheeses, salt and pepper. 2. Heat olive oil in a 9-inch non-stick. ovenproof sauté pan set over medium heat. Add onion, mushrooms; red pepper and zucchini. Sauté until vegetables are soft and liquid has evaporated, about 6 to 8 minutes. Stir in basil. 3. Increase heat to medium-high. Add egg mixture to skillet and cook until curds form but eggs are still very wet. Stir or lift cooked eggs from bottom, letting raw egg go to bottom of pan; this will take about 3 minutes. 4. To finish cooking, place pan of eggs in oven. Bake until eggs are completely set, about 6 to 8 minutes. Run rubber spatula around sides of pan to loosen frittata. Let rest a few minutes, then slide frittata onto platter. Cut into wedges and serve warm. Garnish if desired. I will be back next month with more…

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Cooking & Cuisine

Bonnie Aeschliman

2013-01-02 14:02:54

Q-When I read soup recipes, some of them are called soup, some are called chowder and some are called bisque. Are these all different names for soup? If not, how do they differ?

A-Chowders and bisques are specific kinds of soup. Traditionally, bisque was made of shellfish. However, today bisque refers to a creamy soup and does not necessarily contain shellfish. Lobster bisque would have shellfish as its base; however, a tomato bisque would be a creamy soup made with a base of pureed tomatoes and other ingredients. A chowder is a hearty soup with chunks of the main ingredients; it often contains diced potatoes and milk or cream. Chowders are always chunky, never pureed or strained. Q: Do you have a good soup recipe that is quick to make and hearty enough to serve as the main part a meal? If so, could you share that with us? A: Here is one of the favorites from a cooking class—Sausage Corn Chowder. It is hearty and very comforting on a blustery winter day and will make a delightful lunch or a comforting supper, especially when served with a wedge of corn bread. It can be made in thirty minutes--and don't worry about leftovers; this soup is great warmed up a day or two later. Sometimes I double the recipe and freeze part for later use. Sausage Corn Chowder Serves 6 1/2 pound bulk pork sausage (I like Jimmie Dean’s regular or hot) 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1 garlic clove, minced 1/4 cup all-purpose flour 1 14-ounce can chicken broth 1/2 cup whole milk 1/2cup heavy cream or half-and-half 3/4 teaspoon salt 3/4 teaspoon ground cumin 3/4 teaspoon fresh ground pepper 2 cups frozen corn kernels 1 (15 ounce) can cream style corn 1/2 cup diced red bell pepper 2 to 4 tablespoons chopped fresh cilantro Garnish: Shredded Cheddar Cheese Chopped fresh parsley 1. Brown sausage, onion, bell pepper and garlic in a large heavy pan. Stir and break up sausage and continue to cook until sausage is browned. 2. Add flour, and cook, stirring constantly, about 1 minute. Stir in chicken broth, milk, cream, salt, cumin, and pepper and continue to cook and stir over medium heat until mixture comes to a boil. 3. Stir in frozen corn, cream corn and red bell pepper. Cook chowder over medium heat, stirring frequently, 10 to 20 minutes or until thoroughly heated and thickened. Stir in cilantro. Garnish with a sprinkling of cheese and chopped fresh parsley

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Cooking & Cuisine

Bonnie Aeschliman

2012-11-19 10:17:42

Q- During December I find I am hosting three different dinner parties. I do enjoy cooking and do quite of bit of it. However, I want to make these dinners special and would love to have a show-stopper entree that is relatively easy to do that would be my "go to" recipe for special entertaining. Do you have any suggestions?

A- One of my favorite holiday entrees is beautiful beef tenderloin. Although it is an expensive cut of meat, everyone loves it and it is the easiest thing of all to make. You will need to be sure to use a meat thermometer so you will cook it perfectly. Sometimes oven temperatures and cooking times are estimates--there are many variables. The oven may be off a few degrees or the roast may be cold when it goes into the oven; both will affect the cooking time. To be assured of a perfect roast, I recommend a good instant-read thermometer or a digital thermometer with a probe. You will then be able to cook it to the exact degree of doneness that you enjoy. One of my favorite entrees is Herb Roasted Beef Tenderloin with Mushroom Gorgonzola Sauce from my cookbook, Cooking With Bonnie: Farm to France. Herb Rubbed Tenderloin of Beef Serves 8-10 ©Cooking with Bonnie: Farm to France, 2011 1 4 to 5-pound beef tenderloin, well-trimmed 2 tablespoons olive oil 3 garlic cloves, minced 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 teaspoon dried leaf basil ½ teaspoon dried leaf thyme ¼ teaspoon dried rosemary ½ cup dry red wine 1. Combine oil with garlic. Rub the surface with oil-garlic mixture. Season with salt and pepper. Combine basil, thyme and rosemary. Sprinkle over surface of meat. 2. Fold under small end of tenderloin for uniform shape so meat will roast evenly. Tie with cotton string for more uniform cooking. 3. Preheat oven to 375 F. Place tenderloin on rack in roasting pan. Roast uncovered in preheated oven for 40-60 minutes or until meat thermometer registers 135-140 F for medium rare, basting occasionally with wine. 4. Remove to platter; tent with foil to keep warm. Let stand 20 minutes for juices to stabilize before carving. Serve with Mushroom Gorgonzola Sauce. Mushroom-Gorgonzola Sauce ©Cooking with Bonnie: Farm to France, 2011 ½ cup butter ½ pound mushrooms, sliced ½ cup chopped green onions (tops included) 2 cloves garlic 4 ounces Gorgonzola or other blue-veined cheese 1 tablespoon Worcestershire sauce 1. In a medium skillet over low heat, melt butter. Add mushrooms, garlic and green onions. Cook, stirring frequently a few minutes until mushrooms are tender and the juices have evaporated. Add cheese and Worcestershire sauce; heat until cheese is melted. Serve warm. 2. Cook and stir until cheese is melted and hot. Serve immediately with tenderloin.

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Cooking & Cuisine

Bonnie Aeschliman

2012-11-01 15:05:13

Q- Now that the weather is cooler, nothing is more comforting than a really good homemade soup. Some recipes are long and involved, but do you have a quick and easy soup recipe that would serve as a main dish that most people would like? If so, would you mind sharing it?

A- I agree with you; it is hard to beat a really good bowl of soup on a chilly day. Just the idea of a pot of soup bubbling happily on the range and the aroma wafting through the house warms the spirit. As I am looking through my file on soups, I realize some of my favorite ones have an Italian flair. I love all things Italian—the pastas, the sauces and, of course, the soups. The most fabulous vacation I ever had was to Tuscany where we made great food in Chef Claudio's kitchen with local produce. I recall one trip to the market where we purchased ingredients for a cooking class and then returned to Chef's kitchen and created several delightful dishes, including a fabulous soup supplemented with fresh basil, zucchini and tomatoes that grew rampantly in his garden Here is my rendition of that soup; it is healthy but hearty enough for a light meal when paired with a salad or a hunk of crusty bread. It takes less than thirty minutes to make but is delicious--I bet it may become one of your "go to" recipes. Tuscany Tortellini, Spinach and Basil Soup Makes 8 1-cup servings 1 tablespoon olive oil 1 medium onion, chopped 2 large garlic cloves, minced 8-ounces fresh mushrooms, cleaned and sliced ¼ teaspoon dried crushed red pepper 3 15-ounce cans chicken broth 1 (15-ounce) can stewed Italian-style tomatoes, undrained 1 9-ounce package cheese tortellini (fresh or frozen) 1 to 2 cups thinly sliced fresh spinach leaves 2 tablespoons thinly sliced fresh basil (or 1-1/2 teaspoons dried basil) Salt and Pepper to taste Garnish: Freshly shredded Parmesan Cheese 1. Heat oil in a large heavy pan over medium heat. Add onion, garlic and mushrooms. Sauté until vegetables are tender, about 5 minutes. Add crushed red pepper; sauté for a few seconds until fragrant. 2. Add chicken broth and tomatoes; bring to a boil. Add tortellini; return to a low boil and cook 5 minutes or until ravioli is done. Stir in spinach, and cook 1 to 2 minutes. Then add fresh basil and simmer for a minute or two. 3. Season to taste with salt and pepper. Ladle into bowls and garnish with Parmesan cheese and serve. Variation: 1 cup cooked, diced chicken may be added for a heartier soup if desired.

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Cooking & Cuisine

Brian Bulot

2012-08-30 07:56:06

Q- Do you have any great cheese dip recipes that you'd be willing to share? With football season finally here, we often have tailgating parties and want something new and exciting to spice up the eats. I am looking for something appealing to your average guy. Thanks for your help.

A- Since you are looking for something that the guys will love, we will steer clear of reduced calorie dips and just go whole hog on this one. I am going to throw two of my favorites out there, familiar to those who attend any of my own gatherings. I will use any excuse to make these, and you will too. Meaty Cheese Dip (Spicy) Ingredients 16 ounces of Jimmy Dean® sausage 1 pound ground beef 12 ounces of Velveeta® Cheese 9 ounces Monterey Jack cheese 8 ounces tomato paste 2 tablespoons hot pepper flakes Grill sausage, remove grease. Cook ground beef in a skillet, drain grease well, season with salt and pepper to taste. Reserving ground beef aside, in electric cheese dip pan or similar, warm all remaining ingredients. Once warm, top or stir in the ground beef. Serve with your favorite chips. At our gatherings, Doritos® seems to be the chip of choice. Big Tex Ingredients 1 lb Velveeta Mexican® Cheese 12 ounces cream cheese 3 fresh tomatoes, chopped 1 bunch green onion, tops only, chopped 3-6 jalapenos, seeded and chopped (add to taste. Diced green chili is another superb option.) 2-3 fresh garlic cloves, minced 1/2 bunch cilantro, chopped Black Pepper to taste Melt cheeses and then stir in all other ingredients. Serve warm. If you want leftovers, you may want to double the batch. The dish is always empty when we are done!

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Cooking & Cuisine

Bonnie Aeschliman

2012-08-29 14:45:25

Q- We do a lot of grilling outside and like to have friends and family over to enjoy the outdoors and share good food. We have no trouble grilling ribs, steaks and burgers. However, I would like a recipe for a fresh vegetable dish to serve with grilled meats. I find I am serving the same potato salad and baked beans with most of our cook-outs and want something different. If you have suggestions that travel well for tailgate parties and trips to the lake, that would be a definite plus.

A- One of my favorite go-to recipes to serve this time of year is Corn, Avocado and Tomato Salad from my cookbook, Cooking With Bonnie: Farm to France. It is chockfull of fresh ingredients and pairs beautifully with grilled foods. It is both colorful and tasty and will no doubt become a favorite. It may be served as a salad or sometimes I even pair it with corn chips for a healthy dip. Either way, it is delicious! Ingredients are easy to find and it may be assembled in advance. Corn, Avocado, and Tomato Salad 8 servings (C)Copyright Cooking With Bonnie: Farm to France 2011 Easy to toss together for summer dining. Nice with all grilled foods. If making ahead, leave out the avocado and mix it in right before serving. 2-1/2 cups frozen corn, thawed 2 avocados, cut into 1/2-inch cubes 2-1/2 cups grape tomatoes, halved 1 cup crumbed feta cheese 1/2 cup finely diced red onion Dressing 3 tablespoons olive oil 1 teaspoon grated lime zest 1 tablespoon fresh lime juice 1/3 cup chopped cilantro 1/4 to 1/2 teaspoon salt 1/4 teaspoon pepper 1. Combine the corn, avocado, tomatoes, feta and onion in a large bowl. 2. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix. For a beautiful presentation, line a platter with leaf lettuce and place salad on the lettuce.

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Cooking & Cuisine

Bonnie Aeschliman

2012-08-02 08:59:27

Q- I am looking for a good salmon recipe. Do you have any suggestions?

A- (From the Publisher) You are not going to believe this, but a new writer for us, Bonnie Aeschliman, who is also featured in the Wichita Eagle each Wednesday, was just telling us about a trip she recently took to Alaska, and a salmon bake that she attended. As most salmon aficionados know, you can’t do much better than Alaskan Salmon…particularly in an outdoor setting like Alaska. Here is her story, and a salmon recipe you might consider. (From Bonnie) Long before the sweltering days of summer, I booked myself a cruise to Alaska for the first week of July. The timing could not have been better. While we were sweltering in Kansas with triple digit temperatures, I was packing sweaters, jackets and cold weather gear for my Alaskan adventure. I wondered if I would really need that insulated vest, warm corduroy pants, sweaters and the highly-recommended rain jacket. A few short days later in Alaska, as I was layering on sweater, vest, jacket, scarf and gloves, I wondered if I would be warm enough in the frigid air as I enjoyed my excursions. Independence Day found me in Juneau. The seaport town was celebrating the holiday in grand fashion with a colorful parade in the middle of town. I had booked a gold panning excursion, followed by a salmon bake on the Copper River. Being outdoors, in the brisk Alaskan air, panning for gold in the mountain stream was invigorating. Although I did not find any gold nuggets, at the bottom of my pan were a few gold flakes. Our guide carefully transferred all six of them to a tiny vial and filed it with water. I asked why she was adding water, and she replied that it would make my flecks appear larger. That works for me. My gold flecks are now magnified. After panning for gold and with my flecks safely stored in a tiny vial of water, I was off on my next adventure--the salmon bake located on the banks of the Copper River. The delicious aroma of fresh salmon grilling over an open flame fired by local alder wood filled the air and whetted my appetite. Alder wood is the favored wood for grilling fish in the Northwest; it is the predominant native deciduous tree. Most of the others are evergreen. The salmon bake excursion was a larger-than-life picnic. Picnic tables surrounded the huge barbecue pit where the sockeye salmon was sizzling. I have never tasted better salmon--it was fresh, grilled to perfection and I enjoyed it with new-found friends in a glorious natural setting. The grilled fish was served with a fresh, crunchy vegetable slaw, hot au gratin potatoes, and a relish tray. Much appreciated urns of coffee, hot cider, hot chocolate and tea were available. A large contraption that looked like an oversized bird house housed a layer cake for dessert. I wondered if that were to keep the bears at bay but perhaps it was there to add ambience of the event. The setting for the salmon bake was picture-perfect; we were on the banks of the meandering Copper River surrounded by trees, breathing in the fresh, crisp Alaskan air with mountains rising in the background. It would be a toss-up deciding which was better—the food or the spectacular scenery. After we ate, we took a walk through the area and the path led us to an abandoned gold mine with some of the weather-aged equipment nearby. What an experience! While in Alaska, I learned a lot about wild Alaskan salmon. There are five different varieties---King, sockeye, silver, pink and chum. I sampled each of the varieties, including a delicacy referred to as white or ivory salmon. Actually it is king salmon with a white flesh, a rarity and thought to be caused by an inability to process pigment in their food. Because it is rare and has a higher level of Omega 3 fatty acids and buttery texture, it is considered a delicacy and seldom leaves Alaska. It may have been a delicacy but I prefer my salmon to be red. Had I been blindfolded, I probably could not have told the difference in taste but my brain associates salmon with the color red. Smoked salmon, prevalent in Alaska, is very easy to duplicate at home. It may seem laborious but it really is an easy process and you will be highly rewarded with succulent smoked salmon. Here's my recipe; I hope you will try it. Let me know how it works for you. Smoked Salmon Serves 6 ©Copyright Culinary Concepts, Inc. 2012 6 5-ounce fresh salmon filets, boneless and skinless 2 tablespoons saltA 2 tablespoons brown sugar Salt and Pepper Equipment: Stovetop smoker and Alderwood Wood Chips Combine brown sugar and salt. Rub all surfaces of fish liberally with mixture. Place on a rimmed dish to catch any drainage, and cover and refrigerate for 1 hour. Then remove plastic, rinse fish well and pat dry. To smoke Salmon: Place wood chips in the bottom of the stove top smoker. Insert tray and rack. Place salmon on rack. Cover with lid and place on stovetop or on the grill over medium heat. Cook over medium heat for 15-20 minutes. I look forward to being a contributing writer for The Q & A Times.

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Cooking & Cuisine

Simple Suppers To Go

2004-12-01 09:07:00

: Can you give me a quick and easy appetizer recipe for my annual holiday "Pot Luck?"

ANSWER:  Holidays can be stressful enough without having to worry about impressing others with your culinary skills. Let me share one of my favorite quick and easy recipes: