With Amy and Gern over for movies night and dinner last Saturday, I was ready for a less-heavy meal that would still satisfy the appetites. This led me to salmon Caesar salad, with homemade dressing on freshly chopped hearts of Romaine. Brushed with olive oil and seasoned lightly with Pearl Street Plank Salmon Rub from Savory Spice Shop, the long thin fillets of thick salmon cooked perfectly and straddled the salads fully.
I also took the last of my peasant bread loaf and used it to make homemade croutons that were also quite good. Roasted sunflower seeds and hard-boiled extra large eggs were tasty additional touches.
Oh, but there was also a scrumptious dessert that I've now made for the fourth time, it seems: Ina Garten's very special very delicious very dependable lemon bars. A perfect shortbread crust and a creamy but sticky puckery lemon filling, best consumed in repetitive small bites, shifted around gently on the tongue, lovingly swallowed in anticipation of the next forked small portion.
Based on "Easy Lemon Caesar Salad Dressing," by Kim of lowcarbmaven.com.
"Croutons," by Marg CaymanDesigns on GeniusKitchen.com.
Guidance on the 7-5-5 Method for Extra Large Eggs from "Instant Pot Hard-Boiled Eggs," by Coco Morante on Epicurious.com. [Published 24 January 2018]
"Lemon Bars," by Ina Garten, the Barefoot Contessa. Published in Barefoot Contessa Parties!, Clarkson Potter Publishers, 2001.
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