Have you ever had a bad vegetable week? I almost did. But, thanks to Yummly.com, all is well.
You probably know about the recipe website Epicurious.com. It’s fantastic. Owned by publisher Conde Nast, it features recipes from both Bon Appetit and the sadly shuttered Gourmet. Now in marriage, monogamy is the standard. For recipe websites, you are allowed to date. And Yummly.com is a site I heartily suggest. You’ll search on Yummly and often get directed to another website with the actual recipe, like Allrecipes.com.
This Yummly search engine provides thousands upon thousands of recipes and is fast. I needed speed.
My problem began yesterday. When Suzen has an event at Cooking by the Book, after the guests are served, the staff hangs in the kitchen for the staff meal. On Friday, I sampled the mashed potatoes, the gravy, the chicken.
“You forgot the green beans,” one of Suzen’s Culinary Advisors, Charmaine, said to me. Charmaine smiled when she said it, but she knew she has Suzen’s authority to monitor my plate. They all monitor my plate and how much dessert I try to sneak off with.
“Uh, not enough room on my plate,” I said as I fled to my office beyond the kitchen. I caught Suzen’s eye as I passed. Yeah, there was plenty of room on the plate. I just did not want more green vegetables.
So, today, Saturday, in the store Suzen held up a bag of sugar snap peas. “Will you eat these?” she asked with a hint of exasperation.
I really, really wanted to say no. It’s green. It’s a vegetable. Hasn’t my wife ever seen Invasion of the Body Snatchers? That’s how it all begins, you know. Some pod-like things look innocent, maybe even tasty, and then the whole world is consumed. I’m not trying to dodge vegetables here. I’m just trying to save the planet.
After the green bean incident, I knew the ice was thin. “Can we compromise?” I asked.
“I’ll find a recipe. Something a little exotic. Tasty.”
“Maybe. Well, hell, it’s going to be based on sugar snaps. How bad could it be?”
This recipe is not too bad, and I love it and there is peace and harmony in my life. And so far, no pod monsters have devoured my soul.
Bacon and Balsamic Glazed Sugar Snap Peas
Yield: Serves 2
- · ¼ pound bacon (minced)
- · 1 ½ cups sugar snap pea (fresh)
- · 2 tablespoons balsamic vinegar
- · 1 tablespoon turbinado sugar (raw)
- · Salt
- · Pepper
Cook the minced bacon in a large skillet over medium-high heat until the fat has rendered out and the bacon has begun to crisp, about 5 minutes. Remove with a slotted spoon and set aside, leave the bacon fat in the skillet.
Add the sugar snap peas, and toss to coat with the fat. Cook and stir until just cooked through, about 5 minutes. Pour in the balsamic vinegar, sugar, and cooked bacon. Continue cooking until the balsamic has reduced, and the sugar has dissolved, about 2 minutes.
Season to taste with salt and pepper and serve immediately.
Source: Yummly.com and Allrecipes.com
There are things in life you can undo and things you cannot undo. What you can and what you can’t undo does not always make sense proportionately.
For example, you can undo a marriage. It’s called divorce and some of you may have experienced that process. I have. Brian has. Neither of us will again as long as he obeys the rules.
But you cannot undo a marinade. Nope, once that protein has sat in something for enough time, the flavors are in the meat and they are not coming out. It makes you a bit cautious. More cautious than marriage maybe.
We had defrosted salmon and Brian wanted something “different.”
“You aren’t the only one who cooks here,” I said. I was tired. It had been a long day.
Off he went, obeying the rules, and he found two recipes for balsamic vinegar with salmon. In one case you marinate the salmon in vinegar for half an hour, and in the other case you cook the salmon then make a balsamic glaze and pour the glaze over the salmon. We both agreed that the glaze route was the safer one, the way offering better control of the final flavor.
The picture above shows a sparkling salmon. The glaze was perfect with its mix of sweet and sour.
I was happy. Brian was happy. Nothing to undo.
Salmon with Balsamic Glaze
Yield: 4 servings
- ¼ cup balsamic vinegar
- • ¼ cup water
- • 2 tablespoons fresh lemon juice
- • 1 tablespoon packed dark brown sugar
- • 4 6-ounce salmon fillets, with skin
- • Salt and freshly ground pepper
- • 2 teaspoons canola or vegetable oil
Stir together the vinegar, water, lemon juice and brown sugar in a small bowl.
Pat the salmon dry and season with salt and pepper.
Heat the oil in a 12” nonstick skillet over moderately high heat but not smoking.
Increase the heat to high, add the salmon skin side up, an sear until well browned (about 4 minutes).
Turn the fish over and sear until just cooked through (3 to 4 minutes more). Transfer the salmon to plates,
Carefully add the vinegar mixture to the skillet (liquid will bubble vigorously and steam). Simmer, stirring until thickened and reduce to about 1/3 cup (about 2 minutes).
Spoon glaze over the salmon and serve.