THE VILLAGE VOICE

"The pleasure of picking a few flowers and finding the right vase for them is incomparable." ~ May Sarton A simple Pleasure ____________ GREEK FESTIVAL FISH ~ a simple pleasure and gift recipe from dear friend, Sue ________________ 6 white fish fillets (about 2 lbs.) ~ tilapia , whitefish, flounder, sole 2 Tbsp. olive oil 8 thinly sliced scallions 2 minced cloves garlic 4 chopped tomatoes 1/2 cup dry white wine 2 Tbsp. finely chopped parsley 1 tsp. dried oregano 1 tsp. freshly ground black pepper crumbled feta to taste Preheat oven to 400º. Coat 9 x 13 inch pan with Pam. In medium skillet, heat oil over medium heat. Add scallions and garlic and saute until tender. Add tomatoes, wine, parsley, oregano and pepper. Simmer 5 minutes or until sauce thickens. Remove from heat. Place half of sauce mixture in baking dish. Arrange fish fillets over sauce and cover with remaining sauce. Sprinkle with feta cheese. Bake for 15-18 minutes or until fish flakes easily with fork...

~ Yellow Perch ( Perca Flavescens ) ____________ PAN-FRIED MICHIGAN PERCH with TARTAR SAUCE ~ Mother's Friday night tender yellow perch fillets from the great lakes, lightly dusted in seasoned flour, then pan fried and served with lemon, tartar sauce, and parsley buttered potatoes. ____________ 24 cleaned & skinned perch fillets (or walleye fillets ) ( or thoroughly scaled with bones left in if preferred ... a bit of a challenge to eat but the flesh is sweeter) 1/4-1/2 cup milk 1/8 tsp. cayenne pepper 1 cup flour (or Drake's Crispy Frymix *) 1 tsp. sweet Hungarian paprika sea salt & freshly ground black pepper to taste 1/4 - 1/2 cup Crisco or clarified butter * (as needed) fresh lemon Rinse perch and pat dry. Layer fish in glass dish. Combine milk and cayenne and pour over. Let rest for 20 minutes or refrigerate if longer (up to 24 hours). Combine flour (or Drake's), paprika, salt & pepper. Lightly dredge moist fillets in flour mixture. Heat Crisco or clarif...

~ Summer's Welcome Visitor (Tiger Swallowtail) _______________ WHITEFISH with LEMON BLACKBERRY SAUCE ~ Adapted from Cross village: A Selection of Tastes, Art, and Memories * 6 boned and skinned whitefish fillets 2 Tbsp. butter 1 Tbsp. extra-virgin olive oil 1 Tbsp. chopped green inions 4 Tbsp. Blackberry Brandy 4 cups sour cream 1/2 tsp. dill juice & zest of 1 lemon 1/4 tsp. freshly ground black pepper pint of fresh blackberries Melt butter in large saute pan. Add oil and raise heat slightly. Saute whitefish for a few minutes on each side until flakey (about 4-7 minutes depending on thickness). Carefully remove to heated platter and keep warm. Saute onions in same pan until soft and transparent. Raise heat, add Blackberry Brandy and stir until thickened. Lower heat and whisk in sour cream, lemon juice and zest, and pepper, stirring constantly. Do not boil or sauce will curdle. Ladle a bit of sauce on heated plate, top with whitefish and a bit more sauce. Gar...

" TIMOTHY LEEPER is an Honorary Islander ... Aside from his cooking wizardry, he is the caretaker of the new lilacs that arrive on the Island each year, donated by members of the International Lilac Society ... His early experience on the Island was as executive chef for some of its major hotels. To re-create a romantic Mackinac Island dinner at home, Tim shares one of his special recipes ...." ~ Mackinac Island Memories (Travel Memories Press) ~ June memories of the Island ________________________ FILLETS of DOVER SOLE VERONIQUE 1 cup double cream (instructions below) 8 Dover sole fillets salt & freshly cracked pepper to taste 1/2 cup dry white wine 1/4 cup chopped fresh shallots lemon juice 1 cup seedless white grapes, halved To prepare double cream: Place 2 cups heavy whipping cream in stainless steel pot and heat over low heat. Simmer until cream is reduced by half to 1 cup (approximately 40 minutes to 1 hour for cream to reach a thin sauce consistency). Preheat...

Gardener's Note: Fiddlehead fern fronds emerge from the soil coiled into tight pinwheels and are edible only before they begin to unfurl into their mature form. LAKE SUPERIOR WHITEFISH with FILLDLEHEAD FERNS & MORELS ~ adapted from numerous recipes * 1 1/2 - 2 lbs. fresh Lake Superior whitefish fillets 1/2 cup Michigan white wine 2 Tbsp. Dijon mustard 1 tsp. white pepper pinch of sea salt 1 Tbsp. fresh chopped thyme 1 cup Fiddlehead ferns plus 1/2 cup for garnish 1/2 cup chopped wild leeks (or green onions) a heaping handful or more of morel mushrooms 4 Tbsp. unsalted butter chive blossoms Preheat oven to 375-degrees. Place fish in baking dish. Whisk together wine & mustard and pour over fish. Sprinkle with salt, white pepper, and fresh thyme. Cover fish with wild leeks , morels, and fiddleheads . Cover loosely and bake for 20 minutes. Carefully remove fish and keep warm. Pour fishing liquid into saucepan and heat on high. Reduce heat and whisk in butter. Add remaining...

~ Peek-a-boo dandelion _______________________ PAN-ROASTED SALMON with DANDELIONS & SHERRY VINAIGRETTE ~ Jimmy Schmidt's (Rattlesnake Club in Detroit) springtime favorite featured in the Detroit Free Press (4/22/98) * 1/4 cup virgin olive oil (a little extra to saute in), divided 1/4 cup diced thick-sliced slab bacon 2 boneless, skinless salmon fillets (about 6-7 oz. each) coarsely ground black peppercorns salt to taste 4 paper-thin slivered cloves of garlic 1/2 lb. cleaned dandelion leaves 1/2 cup cream sherry 2 Tbsp. aged sherry vinegar 1 Tbsp. grained mustard 2 Tbsp. fresh-snipped chives 1 Tbsp. toasted mustard seeds ( optional ) Preheat oven to 400-degrees. Heat medium nonstick skillet over medium -high heat with a few drops of olive oil. Add diced bacon, cooking until very crisp, about 5 minutes. Remove, drain, and reserve. Clean skillet and return to heat. Add a few drop of olive oil. Heavily season salmon fillets with pepper and a pinch of salt. ...

GARDENING NOTE: Celanine poppy ( Stylophorum diphyllum ) and Virginia Bluebells ( Mertenisa virginica ) are two lovely companion plants for naturalizing in the early wildflower garden. Since plants go dormant, both are a perfect choice for a hosta garden. GRILLED TUNA with AVOCADO SALSA ~ two delicious complimentary flavors * 4 (6-oz) 1/4-inch thick tuna steaks pinch sea salt & freshly cracked pepper 2 Tbsp. lime juice & zest for fish juice of 1 lime & zest for salsa 1 cup chopped and seeded Roma tomato 3 Tbsp. chopped fresh cilantro 1 pitted and diced avocado 1 seeded and chopped jalapeno pepper fresh chopped cilantro for garnish Sprinkle fish with salt, pepper, lime juice & zest. Combine remaining ingredients for salsa. Grill fish over hot coals about 7 minutes or until desired degree of doneness . Serve topped with salsa, chopped cilantro, and a pitcher of margaritas.

MORE ' TULIPMANIA ' INFO (never enough) ... " You may be surprised to learn that many of the same elegant flowers that inspired ' Tulipmania ' in the 1600s, and appeared in paintings of the Dutch Masters at that time, are still available to plant in gardens today. " Read more about 'Time Traveling Tulips' ~ http://www.uvm.edu/pss/ppp/articles/tulips.html ~ Rembrandt tulip ____________________ BOURBON SALMON ~ Guests proclaiming they don't like salmon, love this! Give it a try ... (great for a buffet brunch or dinner ... Kentucky Derby, perhaps?) * For each 1 1/2 lb. of salmon fillets (skin or skinless) 1/4 cup packed brown sugar 3 Tbsp. Bourbon 2 Tbsp. soy sauce 2 Tbsp. extra-virgin olive oil 3 Tbsp. chopped green onions additional green onions Combine brown sugar, bourbon, soy sauce, olive oil and chopped green onions. Pour over rinsed and patted dry salmon fillet. Marinate several hours. Remove salmon and reserve marinade. Grill salmon over hot c...

TULIPOMANIA ~ Tulip throat _____________________ GRILLED PEPPERED HALIBUT STEAKS ~ enjoy halibut, high in omega-3 fatty acids and low in environmental contaminants. * 4 (6-oz) Alaskan halibut steaks 1 Tbsp. coarsely ground black pepper 1 Tbsp. fresh lemon juice & zest 1 1/2 tsp. extra-virgin olive oil 3/4 tsp. sea salt lemon wedges Combine pepper, lemon juice , zest and olive oil and rub over halibut. Allow to come to room temperature before grilling. Sprinkle fish with salt. Grill 4 minutes on each side over medium-high coals or until fish flakes easily. Serve with lemon wedges , Green Beans with Toasted Amonds and Herb Sauteed Redskins. Wine Note: Pair with an award-winning Michigan Chardonnay. ( www.michiganwines.com ) ___________________ GREEN BEANS with TOASTED ALMONDS 1 lb. trimmed fresh green beans 3 Tbsp. melted unsalted butter zest of 1 lemon 1/2 tsp. onion salt freshly ground black pepper 1/4 cup toasted slivered almonds Bring pot of water to boil. Drop in green beans,...

EARTH DAY NETWORK http://www.earthday.net/ WILD ALASKAN SALMON PRIMAVERA ~ Wild 'Alaskan' salmon is one of the many fish considered not only high in omega-3 fatty acids and low in environmental contaminants but also eco -friendly. Try this delicious spring supper. * 2 lbs. wild Alaskan salmon juice and zest of a fresh lemon sea salt & freshly ground pepper to taste 3 Tbsp. extra-virgin olive, divided 1 large minced garlic cove 1 well washed sliced leek 2 julienned sliced blanched carrots 1 julienned sliced red pepper 1 julienned sliced yellow pepper 1 julienned sliced orange pepper 1 lb. fresh baby spinach leaves 1/2 lb. diagonally sliced blanched asparagus Rinse fish and pat dry. Place in shallow non-metal pan. Sprinkle with lemon juice, zest, scant sea salt & cracked pepper. Set aside. Meanwhile, saute garlic and leek in 2 Tbsp. olive oil. Add carrots, peppers, and asparagus. Cook until tender crisp. Cover and keep warm. Grill fish on high about 7 minutes or until...

SPRING HAS SPRUNG! Gardening note: Time to fertilize emerging perennials. ~ Hyacinth ____________________ MEDITERRANEAN SWORDFISH ~ adapted from Southern Living ( tilapia or grouper would also be good but will cook quicker) * 4 (8-oz) swordfish steaks (3/4 to 1-inch thick) 1 chopped Vidalia onion 1 Tbsp. extra-virgin olive oil sea salt & freshly cracked pepper to taste 1/2 cup dry white wine 1/4 cup chopped pimento-stuffed olives 1/4 cup chopped Kalamata olives 1 Tbsp. drained capers 4 seeded and diced plum tomatoes 1/4 cup chopped fresh parsley Preheat oven to 400-degrees. Saute onion in olive oil until limp. Add garlic, salt & pepper and cook 1 minute. Reduce heat and add wine, olives, and capers. Pour into baking dish. Sprinkle fish with salt & pepper and place over sauce. Bake, covered for 20-25 minutes or until fish flakes. Sprinkle with tomatoes & parsley. Serve on plate with Lemon Couscous and Fresh Beet Salad . ~ Today's tulip ________ LEMON COUSCO...

~ Harvest time at Black Star Farms ____________________________ BAKED ALMOND CRUSTED WALLEYE with TARRAGON BUTTER ~ adapted from a clipping in the Detroit Free Press * 4 (6-8 oz.) walleye fillets 8 oz. medium-fine ground slivered almonds 2 Tbsp. panko crumbs 1-2 large organic eggs 2 Tbsp. milk Preheat oven to 400-degrees. Wash and pat dry fish fillets. Line baking pan with foil and spray with Pam. Combine almonds and panko crumbs. In another bowl, combine milk & eggs. Dip fish fillets into egg wash, coating both sides. Roll fish in crumb mixture, firmly pressing almonds on fish. Place fish on baking sheet and bake for 15-20 minutes or until almonds turn golden brown and fish flakes. Remove and top with fresh tarragon butter. (Serves 4) TARRAGON BUTTER 1/4 unsalted butter 2 Tbsp. finely chopped fresh tarragon (2 tsp. dried) 2 finely chopped parsley sprigs pinch of coarse salt & freshly ground pepper Combine butter with herbs and salt & pepper. Refrigerate for at least 2 ...

NOTE: Like pansies and violets, Johnny -jump-ups are edible flowers, especially lovely in salads and as a garnish for food. ~ Johnny-jump-ups _____________ ORANGE- TERIYAKI SALMON ~ cook an extra pound and make salmon cakes the next day * For each pound of salmon whisk together ~ 3 Tbsp. fresh orange juice zest of 1 orange 2 Tbsp. soy sauce 1 Tbsp. rice vinegar 1 Tbsp. brown sugar 1 tsp. minced garlic 2 tsp. minced fresh ginger Preheat oven to 450-degrees. Pour mixture over salmon and bake 13-15 minutes, depending on thickness. Do not overcook. Fish should cut easily by not flake apart. ======= SPRING RISOTTO 1 cup Arborio rice 1 Tbsp. extra-virgin olive oil 1 cup sliced assorted mushrooms 1/2 cup diced onion 1/2 tsp. chopped garlic 1/2 cup white wine 1 tsp. chopped shallots 1/2 cup freshly grated Parmesan cheese 2 1/2 cups of hot organic chicken or vegetable stock 2 tsp. coarse salt 2 tsp. freshly ground black pepper 1/4 cup fresh chopped savory herbs (rosemary, thyme, parsley...

MARCH IS MAPLE SYRUP TIME IN MICHIGAN! For the history of Michigan Maple Syrup "old as the land itself" browse ... THE MICHIGAN MAPLE SYRUP SCRAPBOOK http://www.mi-maplesyrup.com/ _____________________ CEDAR PLANKED SALMON WITH MAPLE GLAZE ~ the perfect Native American marriage (maple syrup & the cedar plank*) *Native Americans pioneered the art of roasting on wood planks. The wonderful aroma of red cedar adds a sweet, spicy, roasted flavor. This wonderful recipe came with the plank. * 1 cup pure maple syrup 2 Tbsp. finely grated peeled fresh ginger root 4 Tbsp. fresh lemon juice 3 Tbsp. soy sauce 1 1/2 tsp. minced garlic 2 1/2 lbs. center-cut salmon fillet with skin Greens from 1 bunch scallions In a small heavy saucepan simmer maple syrup, ginger root, 3 Tbsp. lemon juice, soy sauce, garlic, and salt & pepper to taste until reduced to about 1 cup, about 30 minutes. Let cool. Maple glaze may be make 2 days ahead and chilled, covered. Bring maple glaze to room tempera...

" Huge lemons, cut in slices, would sink like setting suns into the dusky sea, softly illuminating it with their radiating membranes, and its clear, smooth surface aquiver from the rising bitter essence." ~ Rainer Maria Rilke (1875-1926) * __________________________ *Visit the Rainer Maria Rilke Archive below for a fine selection of his poetry & quotations. http://www.geocities.com/renate_h/ _____________________ ____________________ LEMON PEPPER SOLE WITH CAPERS ~ delicious with steamed asparagus & rice *** 2 pounds sole filets or whole sole 1/2 cup unbleached flour lemon zest cracked pepper 3-4 Tbsp. extra-virgin olive oil 3 Tbsp. unsalted butter 1/2-1 tsp. minced garlic 3 Tbsp. fresh lemon juice 2 Tbsp. capers 1-2 Tbsp. fresh minced parsley or chives Combine flour & seasonings. Pat fillets dry and coat with flour mixture, shaking off excess. Heat olive oil in pan and carefully saute sole for 2-3 minutes on each side, until browned. Turn heat down if necessary...

MARCH FLOWER OF THE MONTH __________________ ~ DAFFODIL ____________________________________ PANKO -CRUSTED SALMON ~ from Simply Recipes (www.elise.com) 4 tsp. olive oil 4 pieces thickly cut, boneless salmon (each 6 oz.) (or 1 large fillet ) salt & pepper to taste 2 Tbsp. honey mustard or sweet-hot mustard (preferred - 1 tsp. honey added to 2 Tbsp. Dijon mustard) 2 tsp. chopped fresh thyme 2/3 cup panko bread crumbs 2 Tbsp. chopped Italian parsley 1/2 tsp. Hungarian sweet paprika Preheat oven to 400-degrees. Set the salmon n foil-lined sheet skin side down. Sprinkle with salt & pepper. In small bowl, combine honey mustard and 1 tsp. thyme. In another small bowl, mix panko crumbs with remaining 1 tsp. thyme, 4 tsp. olive oil, parsley, and paprika. Add light sprinkle of salt & pepper. Using small spoon, spread mustard mixture on salmon; top with bread crumb mixture. Roast salmon for 12-14 minutes (test at 10) or until almost completely firm to touch and flakes when poked ...

National Pistachio Day ~ a fun day missed! (More trivia from the below site) http://www.holidayinsights.com/moreholidays/February/pistachioday.htm * "National Pistachio Day is a nutty day. You can celebrate National Pistachio Day by eating them, and learning more about them. We're going to help with the learning part ... read on. Nutty Pistachio Facts: Pistachios grow on trees. They are native to the Middle East. Its a long wait to get the first nut. A pistachio tree takes 7-10 years to mature. California is the major producer in the U.S. Pistachios are harvested in September by machines that shake the trees. It less than a minute. The red dye is added to the nuts is only due to consumer demand for the color. Its open hull is unique. The nut is ripe when the hull splits open. People in the Middle East call it the "smiling nut" and in China its called the "happy nut". Pistachios are nutritious, so eat them up! Celebrate today by eating Pistachios. They ...