Archive for May, 2010

Chile and Honey glazed Salmon

Friday, May 28th, 2010

It’s been a long time since I followed a recipe so closely, and it’s nice that it’s payed off.  Salmon glazed with a honey-chile sauce, served on top of a roasted tomatillo salsa and with a chipotle black bean sauce.  The spices of the sauces contrasted and balanced with the sour cream, the various layers of spice melding beautifully.  Much more picante than I expected (the sour cream helped balance that), but in a very manageable fashion.  The recipe, courtesy of Food and Wine and Chef Bobby Flay:’ll make it again, but I’ll probably do it with chicken: the salmon had almost too much flavor for the sauces.  The recommended pairing of Pinot Noir was wonderful.  I went with a Swiss version I brought back from my recent trip, an AOC Vetroz Grand Cru, light but with great spice, it interacted beautifully with the food.

Pork and Kimchi Dumplings

Tuesday, May 25th, 2010

Apologies for the excessive delay on posting–the inspiration comes and goes.  I’m just back from two weeks of vacation, where I barely had to cook at all, and it left me inspired to cook some new and interesting things.  I’ve started subscribing to Food and Wine, and after a few months have decided I should actually use their recipes.  So I clipped a few, and started last night with pork and kimchi dumplings, a recipe from their May issue.I wasn’t too sure about the kimchi, but decided to give it a go, and am glad I did.  It was balanced very nicely by the ground pork, with ginger and garlic added.  My all-purpose dipping sauce for dumplings (which can also be used as a salad dressing) is a mix of soy sauce, rice wine vinegar, toasted sesame oil, water (equal parts of the first four) and freshly ground black pepper to taste.The dumplings were delicious!  But while the preparation wasn’t complicated, it was very time consuming and labor-intensive, putting all the dumplings together.  It would have been even more so had I made my own dough.  I also made avocado and pickled ginger sushi rolls, and sauteed cabbage and carrots on the side.  A very tasty dinner, and I’m happy to have two bags of dumplings leftover in the freezer to eat later!I served this with Sauvignon Blanc, which worked, but I think a dry Riesling or a fuller-bodied Pinot Grigio would work even better.  Let me know if you want the full recipe!