THE VILLAGE VOICE

"Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home." - Edith Sitwell Hubbard Lake Cottage Fireplace SHEET PAN HONEY ROASTED NORWEGIAN SALMON with BRUSSELS SPROUTS and RAINBOW CARROTS   ~ sometimes the simplest things are the best  (slightly adapted from Cooking Light ) 1  1/2  lbs.  Norwegian Salmon (or any favorite seasonal salmon) Salmon Marinade: 1  1/2  Tbsp. low sodium soy or tamari 1  Tbsp. virgin olive oil 1  Tbsp. honey 1  Tbsp. fresh lime juice plus zest 1  minced garlic clove 1  tsp. freshly grated ginger Preheat oven to 400º. Coat foil-lined baking sheet pan with cooking spray. Combine ingredients for Salmon Marinade and pour over salmon. Set aside. 2  Tbsp. virgin olive oil 1  minced garlic clove 12  oz.  trimmed and halv...

“How well I remember my first encounter with The Devil's Brew. I happened to stumble across a case of bourbon -- and went right on stumbling for several days thereafter.” ~ W.C. Fields OVEN CEDAR PLANKED BOURBON SALMON  2  pound salmon fillet 2  Tbsp. vegetable oil 1  Tbsp. soy sauce 3  Tbsp. bourbon 1  tsp. ground ginger 1  Tbsp. brown sugar Lemon slices Combine oil, soy sauce, bourbon, ginger and brown sugar. Pour over salmon fillet an let sit 20 minutes. Meanwhile, rub cooking oil on cooking surface of cedar plank. Heat plank in 350º oven for 15 minutes.  Place salmon (reserve marinade and heat in saucepan until thickened glaze) on hot plank and cook 15-20 minutes depending on thickness.  Pour thickened glaze on cooked salmon.  Serve with steamed brussels sprouts, steamed red skins, or favorite vegetable.     WHIPPED SOUR CREAM WHITE CHEDDAR CHIVE CAULIFLOWER ...

"I wonder what it would be like to live in a world where it was always June." -  L. M. Montgomery Nearing summer solstice sunset ~ ( Hubbard Lake, MI ) WILD ALASKAN SOCKEYE SALMON with MAPLE LEMON GLAZE ~ Perfect 'Simple One Plate Sunset Supper' For each pound of salmon: 2  Tbsp. fresh lemon juice zest of 1 lemon 2  Tbsp. Maple Syrup 1  Tbsp. white balsamic vinegar 1  Tbsp. extra-virgin olive oil freshly ground black pepper touch of coarse sea salt Combine lemon juice, zest, maple syrup, vinegar, and olive. oil. Pour over salmon and marinate at least 30 minutes.  Remove from salmon from marinade. Place marinade in pan and reduce until beginning to slightly thicken.  Sprinkle salmon with pepper & salt and grill, depending on thickness, until desired doneness and flakes easy.    Wild Alaskan Sockeye Salmon with Maple Lemon Glaze and Baked Sweet Potato with Sour Cream ...

"Spring is sooner recognized by plants than by men." ~ Chinese Proverb Pussy Willow ( Photoshop fun) _____________ ROAST LEG of LAMB with TARRAGON MINT BUTTER ~ Spring lamb basted with fresh herbs, garlic smashed potatoes, sautéed asparagus and carrots complete this delightful seasonal meal, perfect for Easter (adapted from Bon Appétit - April 2009) ________ Lamb: 1 6 1/2 lb. well-trimmed leg of lamb several 1-inch strips (very thin) orange peel 2 Tbsp. extra-virgin olive oil coarse salt and freshly ground pepper 2 cups dry red wine 1 cup low-salt chicken broth 1/3 cup lemon juice 2 tsp. finely grated orange peel tarragon and mint sprigs for garnish Lamb : Using small sharp knife, make 1-inch deep slits all over lamb. Insert 3 or 4 orange peel strips in each slit. Can do 1 day ahead (wrap in plastic and chill). Position rack in bottom third of oven and preheat to 450º. Heat oil in large skillet. Sprinkle lamb with coarse salt and pepper. Add lamb to skillet an...

~ May garden beauties _________________ MACADAMIA CRUSTED WHITEFISH 2 thick whitefish (or walleye) fillets juice & zest of 1 lemon 6 Tbsp. chopped macadamia nuts 1/3 cup panko crumbs 4 tsp. extra-virgin olive oil freshly ground black pepper 2-3 Tbsp. chopped green onion 1 Tbsp. chopped fresh parsley Preheat oven to 400-degrees. Place fillets on aluminum foil lined baking sheet sprayed with Pam. Combine lemon juice, zest, chopped macadamia nuts, panko crumbs, olive oil, pepper, green onions and fresh parsley. Pat evenly over fillets. Bake 12-15 minutes depending on thickness of fillets. (2 healthy servings) ___________ ROAST ASPARAGUS SALAD with CHEVE ~ Delicious spring salad from Williams-Sonoma ___________ 1 1/2 lb. asparagus coarse salt & freshly ground pepper to taste sprinkle with extra-virgin olive oil Dressing: 1 Tbsp. fresh lemon juice 4 Tbsp. extra-virgin olive oil 1 Tbsp. Dijon mustard 3-4 Tbsp. snipped fresh chives freshly ground pepper to taste 6 chopped green onions...

The Fleur- de - Lis In Heraldry and History Legend The English translation of " fleur - de - lis " (sometimes spelled " fleur - de - lys ") is "flower of the lily." This symbol, depicting a stylized lily or lotus flower, has many meanings. Traditionally, it has been used to represent French royalty, and in that sense it is said to signify perfection, light, and life. Legend has it that an angel presented Clovis, the Merovingian king of the Franks, with a golden lily as a symbol of his purification upon his conversion to Christianity. Others claim that Clovis adopted the symbol when waterlilies showed him how to safely cross a river and thus succeed in battle. Heraldry In the twelfth century, either King Louis VI or King Louis VII (sources disagree) became the first French monarch to use the fleur - de - lis on his shield. English kings later used the symbol on their coats of arms to emphasize their claims to the throne of France. In the 14 th century, t...

~ Garden sundial _____________________ STRAWBERRY CHICKEN SALAD ~ Delicious spring salad, with or without the chicken ( March 2004 clipping from Southern Living ) * 4 skinned and boned chicken breast halves Raspberry Vinaigrette, divided 8 cups mixed salad greens 1 quart sliced strawberries 2 sliced pears (peaches or mangoes) 2 peeled and sliced avocados 1/2 diced sweet onion or chopped fresh chives crumbled blue cheese 1/2 cup toasted pecan halves Combine chicken and 1/2 cup Raspberry Vinaigrette in large zip-lock bag. Seal and chill 1 hour. Remove chicken from marinade and discard marinade. Grill over medium-high heat, covered, 4 minutes on each side or until done. Let chicken rest for 10 minutes; slice. Place salad greens in large bowl with strawberries, pears, avocados and onions or chives. Divide mixture evenly between 4 serving plates; top with grilled chicken slices. Sprinkle with blue cheese and toasted pecans. Serve with remaining Raspberry Vinaigrette. ( 4 servings) R...