This is what I believe most Minnesotans live for -- summer! And after what seemed like a winter and spring that would never end, it is now time to celebrate the outdoors. I bike as often as I can, work in my garden every day, and try to dine on the patio as much as possible. I just hosted a dinner for friends that I have meant to do for a long, long time. And, hopefully, I have more of these dinners still ahead during this short span of warmth we now enjoy.
Pipi believes that if she positions herself below a dining table, she will reap huge rewards.
As I've mentioned before... this is my favorite soup, EVER! I know... you need to plan ahead with this soup. There are several steps involved. But you will be SO rewarded! And a warm, summer's evening is the ideal time to serve this chilled soup with amazing flavors. (I have left-overs!)
For Spice Mix:
• 2 tablespoons chili powder
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon cumin
• 1/8 teaspoon cayenne
• Six 6-ounce pieces salmon fillet
• 1/2 cup tomato juice
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 1/3 cup finely chopped vine-ripened tomato
• 1/2 pound mixed baby lettuces
Make Spice Mixture:
1. Stir together all spice mixture ingredients and reserve 1 1/2 teaspoon for vinaigrette.
2. Divide remaining spice mixture among salmon pieces, rubbing into fish and arrange fish in one layer in a shallow dish. Chill fish, covered, 2 hours.
1. In a bowl, whisk together tomato juice, vinegar, and reserved spice mixture and add oil in a steady stream, whisking until emulsified.
2. Grill fish until just cooked through.
3. While fish is cooking, in a bowl toss tomatoes and lettuces with enough vinaigrette to coat lightly and divide among 6 plates. Divide salmon pieces among plates and pour remaining vinaigrette around each serving.
And if you're wondering... I made THIS for dessert.
TAKE a LOOK:
Enjoying dinner outdoors!
recipe by Salvatore Denaro | Food & Wine Magazine
• 1 cup water
• 3 tablespoons red wine vinegar, divided
• 1 piece of stale, rustic whole-grain bread, cut into 1-inch cubes (6-ounces)
• 1/3 cup extra-virgin olive oil
• 1 pint cherry tomatoes, halved
• 1 cup thinly sliced celery
• 1 cup coarsely chopped green olives
• 1 medium sweet onion, thinly sliced
• 1/2 cup chopped basil
• 1/2 cup chopped mint
• 1 tablespoon dried oregano
• Salt and freshly ground pepper
1. In a large bowl, combine the water and 2 tablespoons red wine vinegar. Gently fold the bread into the water, making sure all of the pieces become moistened. Drain in a colander and gently squeeze out any remaining liquid.
2. In a small bowl, whisk together the olive oil and remaining 1 tablespoon red wine vinegar.
3. In a large serving bowl, combine the tomatoes, celery, green olives, onion, basil, mint, and oregano. Add the vinaigrette and the bread cubes. Fold together gently. Season with salt and pepper.
TAKE a LOOK:
Did you think I dropped off the face of the earth? I feel like I've been gone forever... but I accomplished a lot during my hiatus. Painting project done. Out-of-town guests have come and gone. Raised beds built and vegetable garden planted (sort of). We're one day out from the completion of our 12-foot harvest table for the patio -- it will be my next post! But most importantly, my daughter has safely arrived in Paris for the summer. With all of these checked off my list, I am now more than ready to spend many hours in my garden and kitchen, creating al fresco meals during the upcoming months.
Since there is nothing I would rather make in my kitchen than tarts, today I decided on Corn Tarts with Tomatoes, Bacon, and Goat Cheese. These tarts were our dinner with a salad of greens, toasted walnuts, diced cherries, and a balsamic vinaigrette. And I just may have to make these again for a breakfast or lunch on the patio. Loved them!