Posts Tagged ‘asparagus’

The Paper Boy Delivers: Parchment Paper Wrapped Salmon

Wednesday, August 22nd, 2012 Comments Off on The Paper Boy Delivers: Parchment Paper Wrapped Salmon

Sam Wood was the main chef for our Park City dinner last night. It’s perfectly ok to turn the kitchen reigns over to your house guests and it can be great fun. Everyone pitched in with appetizers and salads as Sam took center stage with his delicious, moist salmon. He shares his recipe and demonstrates his technique in the pictures above for a wonderful dinner of Parchment Paper Wrapped Salmon. Always start with fresh, delicious salmon. This recipe ensures a moist, flavorful meal.
Parchment Paper Wrapped Salmon

Zest of 2 lemons
2 lemons, thinly sliced
1 large yellow onion, thinly sliced
olive oil
3 lbs. Wild King Salmon (8 ounces per person)
parchment paper
tin foil

Cut 12” piece of parchment paper for each salmon filet.
Put about a tablespoon of oil on the paper, place a few slices of the onion and lemon on the oil, layer filet over all. Salt and pepper filet and drizzle with a small amount of olive oil. Spread a teaspoon of lemon zest over filet. Add more onion and lemon. Fold over the parchment paper making a pocket around the salmon. Then encase the entire package in foil. Repeat for each filet.

Bake in 400 degree oven for 15 minutes. Open one packet to ensure salmon is done to your liking. Bake up to 5 minutes more if required.
Unwrap and serve.


Souped Up for Snow: Spring Vegetable Soup

Sunday, March 11th, 2012 Comments Off on Souped Up for Snow: Spring Vegetable Soup
Vegetable Soup

Vegetable Soup

Although we are enjoying the sun and warmth of San Diego this week, last week we were enjoying the snow in Park City.  It seems that no matter where we are or what the weather may be, I can always enjoy soup.   But on a cold, snowy day last week, Gary prepared this fabulous vegetable soup filled with fresh spring vegetables.  Use whatever is available and fill the gap with a canned alternative if fresh produce is still limited in your part of the country.  You can even substitute pinto beans for the fava beans if you can’t find them.


Snowshoeing Brings Out the Craving for a Bowl of Soup

Spring Vegetable Soup for Any Weather
1/4 cup olive oil
2 sweet onions, chopped
6 carrots, scraped, trimmed and chopped
6 ribs celery, chopped
6 cloves garlic, slices
1/3 lb. green beans, cut into 1″ pieces
4 to 5 leaves chard, coarsely chopped
2 cups English peas (they had great ones at Costco last week)
1 cup fresh fava beans, shelled (use canned if fresh are not available)
8 spears asparagus, cut into 1″ pieces
1 15-oz. can diced tomatoes
2 quarts organic chicken broth or vegetable broth
2 cups water
1/2 teaspoon Sriracha
1 teaspoon Gary’s Rub (recipe in Cook the Part Book) or your favorite spice rub
1/2 lb. bow tie pasta, cooked and drained
Salt and pepper to taste

Heat the olive oil in a large stock pot. Add the onion, carrots and celery and cook until vegetables are tender.
Add remaining vegetables, salt and pepper. Bring to boil and reduce heat. Simmer for 2 hours. Add cooked pasta.
Serve with croutons or crostini. Can offer shaved Parmesan cheese if desired.

Vegetable Soup

Vegetable Soup


Minimal Fuss: Asparagus

Thursday, May 26th, 2011 Comments Off on Minimal Fuss: Asparagus

Whether you are selecting a vegetable for a weeknight meal or planning a major feast for the holiday weekend, asparagus is a great side dish or starter.  Our simple version is offered below with a medium fuss version following.

Asparagus with roasted tomatoes, olives and feta

Asparagus with roasted tomatoes, olives and feta

Grilled Asparagus
1 lb. pencil asparagus
Olive oil spray
Garlic salt
Kosher salt
½ lemon

 Prepare asparagus for grilling.
  Preheat grill.
  Wash asparagus and trim off bottom hard end (1/2” to 1”).
  Spray or brush asparagus with olive oil.
 Grill asparagus.
  Grill on grill pan for 5 – 6 minutes or until tender and lightly browned.
  Sprinkle with garlic salt and kosher salt.
  Squeeze juice of ½ lemon over grilled asparagus.

For a more elaborate asparagus recipe, requiring a bit more fuss,  grill asparagus as above, roast cherry or grape tomatoes with a bit of olive oil drizzled over them  in a 350 degree oven for 20 minutes, slice a cup of green olives and cut 1/2 cup of feta cheese into small cubes.  Top the grilled asparagus with the roasted tomatoes, green olives and feta.

Categories: Appetizers, Recipes
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In a Pinch, Make a Quiche

Friday, January 14th, 2011 2 comments


Just back from the JP Morgan Healthcare conference and I have house guests arriving late morning tomorrow.  Not much time to shop before their arrival.  What to fix in a hurry?  I always have eggs in the house and I usually have cheese of some type.  This week Gary picked up a great cheese at Costco called Piave Vecchio, a nutty, aged pasteurized cow’s milk cheese.  I also have some fresh asparagus spears (about 15).  So I plan put together the following asparagus Quiche.
Asparagus Quiche
1 pie crust (recipe follows)

15 roasted asparagus spears (see below) cut into thirds
5 eggs, beaten
1 teaspoon salt
½ teaspoon pepper
1 ½ cups grated Piave Vecchio cheese (or whatever you happen to have at home)
Mix these 5 ingredients into a large bowl.

Pie Crust
3 cups unbleached, all-purpose flour
1 teaspoon salt
1 cup vegetable shortening
1 egg separated
Several tablespoons of ice water

In bowl of food processor, process flour, salt and vegetable shortening until  crumbly texture forms.  Add egg yolk and process until well combined.  Through the tube in the food processor, add one tablespoon of ice water at a time until dough forms a ball.  Form into two balls and wrap each in parchment paper and chill for 15 minutes.  Save one for another time.  Can be frozen.  Simply thaw before using.

Roll dough into circle to fit into your pie pan (on parchment paper).  I use another piece of parchment paper over the top of the dough.  Place into pan and make a border.  Brush with beaten egg white and bake in 400 degree oven for 5 minutes.  Remove from oven and add the filling.
Bake at 400° for 12 minutes.  Reduce heat to 350° and bake for an additional 30 minutes or until knife inserted into Quiche comes out clean.  Cool for 10 minutes, cut into six or eight pieces and serve.

Roasted asparagus
Wash asparagus.  Cut off the hard ends of the asparagus – about 2”.  (If delegating this task, be sure to give proper instructions to any young cooks.  Kristina’s former boyfriend wanted to help when preparing asparagus during one of his visits and proceeded to cut off all the beautiful green tips of the asparagus and threw them into the trash. )  Place in 9 x 13” baking dish and drizzle with olive oil and sprinkle with garlic salt or kosher salt.  Roast for 10 minutes  at 400 degrees or until the stalks are no longer hard, but still firm.  Cool.