Thursday, September 25, 2014

September 21 -- Salmon with Pesto

I was looking for suggestions at work and Maureen in the library had this suggestion.

I took some vacuum packed salmon from Aldi and put it under in the oven for 15 minutes at 425 degrees. It sprinkled it liberally with asiago cheese and let it bake. It came out perfect.

While that was going, I took a cup of olive oil, a bunch of basil, two garlic cloves, a handful of Italian parsley, and a liberal pile of parmesan into the food processor and blended until smooth for a pesto topping. That recipe is here.

I sat the fish on a bed of white rice mixed with more parmesan and some black pepper.

Sunday, September 21, 2014

September 14 -- Pastitsio

Well, it finally happened. I hit upon a recipe I won't make again.

Pastitsio can be described crudely as "Greek lasagna", it has marinated beef, elbow macaroni, topped with a creamy bechamel sauce. It was ok, but I don't spend almost two hours on a dish for it to be just ok. The bechamel sort of sat on top of the meat and macaroni mixture. Also it took forever to make, at least 90 minutes. It was all in all underwhelming. I do enjoy it when Greek friends who have some idea what they're doing make it but pastitsio -- never again.

The recipe I used is here.

Monday, September 8, 2014

September 7 -- Italian Stew

What is becoming of me? Beside becoming a bit of a foodie, I'm also an NPR listener. It is the first preset in the car and the clock radio alarm because there is a 6 AM news update for school days. The weekend also has The Splendid Table. I don't listen on purpose, but if it's on when I'm in the car, I keep it on.

This week in the Prairie Home Companion weekly email, there was a recipe for Italian Stew from Mrs. Sundberg's Window. It came in Friday, setting me up perfectly for Sunday.

The recipe was easy. I cut back on the onion since I couldn't get scallions at either of my stores and I had to settle for a sweet yellow onion. I put parmesan on the Sunday dinner portion. I could really use a roll for sopping up some of the beef-tomato broth left behind in the bowl when you are done picking out the steak, vegetables, and noodles. It is a hearty dish for the incoming fall weather.

I will make this again, especially if I remember to have some Italian bread on hand.