Grilled Salmon Salad (serves 4)

Ingredients:

• ·         2 lbs. fresh salmon fillets,  with skin on
• ·         Good olive oil, for grilling
• ·         Kosher salt
• ·         Freshly ground black pepper
• ·         1 cup small-diced celery (3 stalks)
• ·         ½ cup small-diced red onion (one small onion)
• ·         2 TBSP. minced fresh dill
• ·         2 TBSP. capers, drained
• ·         2 TBSP. raspberry vinegar
• ·         2 TBSP. good olive oil
• ·         ½ tsp. kosher salt (or less)
• ·         ½ tsp. freshly ground black pepper

Directions:

Cut the salmon fillets crosswise into 4-inch-wide slices.  Rub with olive oil and sprinkle with salt and pepper.  Brush the cooking surface with oil to prevent fish from sticking.  Cook fillets on grill for 5 to 7 minutes on each side, until they are rare.  Be sure they are still rare on the inside. Remove to a plate, wrap with plastic, and chill until cold.

When fillets are cold, remove any skin that hasn’t come off during grilling.  Break fillets into very large flakes and put them into a bowl, adding any juice that has collected at the bottom of the plate.

Add celery, red onions, dill, capers, raspberry vinegar, olive oil, salt and pepper to taste.  Mix well and serve cold or at room temperature.

-          Ina Garten

Frisee with Pickled Cherries, Pistachios and Brie (Mark Bittman)

Ingredients:

For Pickled Cherries:

• 3/4 lb. cherries, stemmed and pitted
• 1 sprig fresh tarragon
• 3 Tbsp. balsamic vinegar
• 2 Tbsp. red wine vinegar
• 1/4 cup sugar
• 12 black peppercorns

(Prepare one week in advance of using) - Put cherries and tarragon in a glass jar.  Put vinegars, sugar, peppercorns and 1/2 cup water in a small saucepan over high heat.  Bring mixture just to a boil so that the sugar dissolves, then turn of the heat and let cool slightly.  Pour over the cherries (okay if they are not completely submerged) and cool completely before capping and refrigerating.  The cherries will be ready in a week and will last in the fridge for a month.

For Salad:

• 1/4 cup olive oil
• salt and freshly ground black pepper
• 6 cups torn Frisee (or mixed greens)
• 4 oz. Brie or other cream cheese, cut into bite size pieces
• 1/2 cup shelled, roasted pistachios

Drain cherries (reserving the liquid), and slice them in half.  Whisk together olive oil, 2 Tbsp. of cherry liquid, salt and pepper in a small bowl, drizzle it over the Frisee.  Scatter the cherries, Brie and pistachios over the Frisee and serve.

Frozen fudge pops

INGREDIENTS

• 6 ounces good-quality chocolate, at least 54 percent cacao

• 2 cups whole milk

• ½ cup cream

• ¼ cup sugar

• 2 tablespoons unsweetened cocoa

• 2 teaspoons vanilla

• 1 teaspoon kosher salt

PREPARATION

1. Break up chocolate and put into a blender. Bring milk, cream, sugar and cocoa to a light boil and immediately remove from heat. Pour milk over chocolate, add vanilla and salt and allow to sit for a few minutes to soften chocolate. Blend until chocolate and milk are emulsified and the mixture is smooth.

2. Pour into eight 3-ounce paper cups (there may be a little left over), or use ice pop molds. If using the small cups, place in freezer for about 1 hour before inserting wooden craft sticks so the sticks will stand straight.

3. Freeze well for 24 hours. Pops may be taken out of paper cups and stored in a heavy freezer bag.

Lime-Cumin Vinaigrette

Ingredients:

• 1 clove garlic

• salt

• grated or minced zest of 2 limes

• 2 to 3 tbsp. Fresh lime or lemon juice to taste

• 2 tbsp. Chopped scallion or finely diced shallot

• ½ jalapeno chile, seeded and minced

• ½ tsp. Cumin seeds

• ½ tsp. Coriander seeds

• ¼ tsp. Dry mustard

• 1/3 cup olive oil

• 2 tbsp. Chopped cilantro

Pound garlic with 1/8 tsp. Salt in a mortar until smooth, then combine in a owl with lime zest, juice, scallion and chile. Toast cumin and coriander seeds in a small dry skillet until fragrant, then immediately remove them to a plate to cool. Grind to a powder in a spice mill, then add them to the juice mix. Whisk in the mustard and oil. Taste and adjust the balance if needed. Let the dressing stand for at least 15 minutes – add the cilantro just before serving.

Zuni Cafe Zucchini Pickle Recipe

Ingredients:

(for about 2 pints)

• 1 lb. Zucchini (or patty pan squash) or other pickling vegetable

• 1 small yellow onion

Brine:

• 2 cups cider vinegar

• 1 cup sugar

• 1 ½ tsp. Dry mustard

• 2 TBSP salt

• 1 ½ tsp. Crushed yellow and/or brown mustard seeds

• Scant 1 tsp. Ground turmeric

Directions:

 Wash & trim vegetables, then slice them very thin (1/16 on a mandolin). Slice onion very thin as well. Place together in a large but shallow bowl, add salt and toss to distribute. Add a few ice cubes and cold water to cover then stir to dissolve the salt.

Vegetables should be slightly salty and softened after about an hour in the ice bath. Drain, making sure to remove any remaining ice cubes. Dry very thoroughly by spinning a few hand fulls at a time in a salad spinner.

Combine brining ingredients in a saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If the brine is too hot it will cook the vegetables and make them soft instead of crisp).

Replace vegetables in bowl and add the cooled brine. Stir to distribute the spices.

Transfer pickles to jars, preferably ones that have “shoulders” to hold matter beneath the surface of the brine. Cover and refrigerate for at least a day before serving to allow flavors to mellow and permeate everything. These will keep indefinitely in the refrigerator.