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Food A7


Peninsula Clarion



wednesday, july 31, 2019

Relish ... really?

For this roasted salmon, skip the butter and savor a ginger flavor

Pioneer potluck ‘Grannie’ Annie Berg

About living in Poudre Canyon


Daniel J. van Ackere / America’s Test Kitchen

Oven-Roasted Salmon with Relish

By America’s Test Kitchen

It’s no wonder salmon is one of the most popular fish. Its flesh is rich-tasting, thanks to high levels of heart-healthy oils, and it takes well to many treatments. The key is to avoid overcooking it, especially wild salmon, which is leaner than farmed. Our hybrid roasting method solved this by heating the oven to 500 F before dropping the temperature to 275 F. The initial blast of heat firmed the exterior and rendered some fat while the fish gently cooked. Salmon is often roasted in butter, but we wanted a healthier approach that would contrast with the fish’s richness. So we made a bright tangerine relish perked up with spicy ginger. Skin-on salmon fillets hold together better during cooking. If you can’t find tangerines, you can use oranges. If your salmon is less than 1 inch thick, start checking for doneness

early. If using farmed salmon, cook until thickest part of fillet registers 125 F. OVEN-ROASTED SALMON WITH TANGERINE AND GINGER RELISH Servings: 4 Start to finish: 35 minutes Salmon: 4 (4- to 6 ounce) skin-on wild-caught salmon fillets, 1 inch thick 1 teaspoon cold-pressed extra-virgin olive oil Salt and pepper

Relish: 4 tangerines, rind and pith removed and segments cut into 1/2 inch pieces (1 cup) 1 scallion, sliced thin 2 teaspoons lemon juice 2 teaspoons cold-pressed extra-virgin olive oil 1 1/2 teaspoons grated fresh ginger Salt and pepper For the relish: Place tangerines in fine-mesh

strainer set over medium bowl and drain for 15 minutes. Pour off all but 1 tablespoon tangerine juice from bowl. Whisk in scallion, lemon juice, oil, and ginger. Stir in tangerines and season with salt and pepper to taste. For the salmon: Adjust oven rack to lowest position, place aluminum foil-lined rimmed baking sheet on rack, and heat oven to 500 F. Pat salmon dry with paper towels, rub with oil, and season with salt and pepper. Once oven reaches 500 F, reduce oven temperature to 275 F. Remove sheet from oven and carefully place salmon, skin-side down, on hot sheet. Roast until center is still translucent when checked with tip of paring knife and registers 120 F (for mediumrare), 4 to 6 minutes. Slide fish spatula along underside of fillets and transfer to individual plates or serving platter, leaving skin behind; discard skin. Top with relish and serve. Nutrition information per serving: 283 calories; 115 calories from fat; 13 g fat (2 g saturated; 0 g trans fats); 78 mg cholesterol; 356 mg sodium; 13 g carbohydrate; 2 g fiber; 10 g sugar; 29 g protein.

The next level for stuffed tomatoes By America’s Test Kitchen

Named for the hotel where it was invented in Sweden, Hasselbacking is a technique where a vegetable (traditionally potatoes) is partially sliced, accordion style, brushed with butter, sprinkled with bread crumbs, and baked. This approach is also great for tomatoes; think of them as leveledup stuffed tomatoes featuring tons of crispy edges and great browning. We started with meaty, wellshaped plum tomatoes. We cored them, then cut into them and spread a potent, flavorful homemade basil pesto mixed with some crunchy panko bread crumbs over the interiors. We then topped the tomatoes with shredded Gruyère cheese for added punch and placed the stuffed tomatoes under the broiler for just 5 minutes to melt the cheese and slightly soften the tomatoes without turning them to mush. For the best results, we recommend buying ripe tomatoes of similar weight and size. We developed this recipe with tomatoes that averaged 3 ounces in weight and 2

Hasselback Tomatoes

1/2 inches in length. HASSELBACK TOMATOES Servings: 4-6 Start to finish: 45 minutes

Joe Keller / America’s Test Kitchen

8 ripe plum tomatoes, cored 7 ounces Gruyère cheese, shredded (1 3/4 cups) 1 1/2 cups fresh basil leaves 6 tablespoons extra-virgin olive oil

1/4 cup panko bread crumbs 1 garlic clove, minced Salt and pepper Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Using serrated knife, cut 1/4 inch-thick slice from 1 long side of each tomato to create a flat base. Turn tomatoes onto cut sides so they sit flat, then slice crosswise at 1/4 inch intervals, leaving bottom 1/4 inch of each tomato intact. Process 3/4 cup Gruyère, basil, oil, panko, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in food processor until smooth, scraping down sides of bowl with rubber spatula as needed, about 10 seconds. Adjust oven rack 6 inches from broiler element and heat broiler. Combine 3/4 teaspoon salt and 3/4 teaspoon pepper in bowl. Carefully open tomato slices and sprinkle with salt-pepper mixture. Using small spoon, spread basil mixture evenly between tomato slices (about 2 tablespoons per tomato). Arrange tomatoes on prepared wire rack. Sprinkle remaining 1 cup Gruyère over tomatoes. Broil until cheese is golden brown, about 5 minutes. Serve. Nutrition information per serving: 286 calories; 218 calories from fat; 24 g fat (8 g saturated; 0 g trans fats); 36 mg cholesterol; 414 mg sodium; 6 g carbohydrate; 1 g fiber; 2 g sugar; 11 g protein.

ort Collins, Colorado, 1962 In about 1962-63 Jack and I bought a place in Poudre Canyon, on the west side of Fort Collins. I wanted to live “in the mountains.” We moved our meager belongings and three kids to this cute little place with one bedroom, a large fireplace that smoked, and a closet that housed a tin washtub for bathing. We had to heat water on the cook stove, which came up from the Poudre River by a pump that was turned on at the house. I washed clothes in a Maytag wringer washing machine out on the small cement porch. I enjoyed this very much. I wish I had that old washing machine back!! The house was built over a big rock, a guest cabin and a oneroom cabin for fishermen. There also was a big dugout cellar dug from the side of the mountain that a big, big bull snake claimed his own. There were creatures everywhere — mountain lions, deer and wild burros (mules) and lots of squirrels. Also, every bird you can imagine! And it had its share of rattlesnakes. I kept constant watch for the scary snakes. I always had a big stick or hoe by the outside door that I carried everywhere. The bull snake, so they told me, kept the rattlesnakes away. I think a snake is a snake and probably one very good reason I have lived in Alaska for 52 years! I loved that place, but it was very difficult living in the winter. We hauled slabs from a wood sawmill not to far from us for a fire in the fireplace that continually smoked. We installed a glass door to the front of it — it still smoked. Our other heat was a little fuel oil heater. I worked at Poudre Valley Hospital on the west side of Fort Collins. But first I had to drop Gail at school in La Porte and then I traveled across town to the babysitter for David and Susan. Then onto Poudre Valley Hospital. I was learning to be a medical transcriber. It’s a job that required a lot of concentration and book learning. Jack worked as a parts man for my dad’s John Deere Store in Fort Collins. Our jobs and kids in school required us to be up early, get dressed, and travel 12 miles (I think) down the canyon to La Porte to put Gail, age 6, in first grade. David and Susan, age 4 and 3, had a very nice babysitter in Fort Collins. I dropped them off and continued to the east side of town to Pourdre Valley Hospital for a job I loved, but was very challenging. The reverse pattern when it came time for me to get off work was followed. The summer days were magnificent, driving back up the canyon, and the snow was beautiful but nerve-racking at times. I drove a four-door green Dodge from about 1955 — good car for the traveling we did. In the summer, we met a dear lady named Marie Bean who lived farther up the canyon from us. On my days off she would invite me and the kids to a game of Yahtzee. She always had dessert of some kind — homemade ice cream sandwiches, big yummy cookies or this wonderful salad dressing cake. She sent big hunks of it home with us. She was a retired teacher and taught the kids and me the game of Yahtzee. I learned this fun game, which I still like to play on my iPad. She taught the kids how to count. Wonderful memories of a grand lady!! With the help of her See grannie, Page A8

Profile for Sound Publishing

Peninsula Clarion, July 31, 2019  

July 31, 2019 edition of the Peninsula Clarion

Peninsula Clarion, July 31, 2019  

July 31, 2019 edition of the Peninsula Clarion