This morning, I went to a chocolate festival at the san diego botanic gardens. Learned how to make triple thread chocolate cookies with a chipotle kick. My friend who was doing the demo had given us free tickets, so Bob and I really got a deal. The festival was crowded, but with the tickets, we got into the short entry line. And then Bob got offered a chance to park in handicapped parking because I had crutches. He turned it down, dropped me at the front entrance, and then returned after parking the car. I’m glad he did, on the walk back, I got to see some great bamboo stands. And saw some great plant sculptures (topiaries?). Now I want to make a great big one for my house, perhaps the shape of a large cat.
It’s a beautiful saturday afternoon and the cookies left me hankering for more sweets. And the urge to cook. So I’m making lemon bars. Found this 20 or 30 year old photocopy of a lemon bar recipe and thought I would make it again. Think it came from a long lost friend–Gail. The long lost part is my fault, I’ve not been good at keeping in touch. But she used to make great lemon bars and shared her recipe. Yumm.
mix ingredients together. pour on top of baked cookie bottom. bake at 350 degrees for 25 minutes.
Note that this morning I learned you can substitute a 1/2 teaspoon each of cream of tartar and baking soda for baking power. Turned out to be useful because it turned out because I couldn’t find any baking power.
Since I’m writing down recipes, might as well include the really good baked salmon and potatoes dish from the night of pound cake disaster. I tried those recipes the following week for a birthday party and they were still great recipes.
Herb crusted Salmon
Brin the salmon (i.e soak in a mixture of 1/2 cup salt and water to cover) for at least 20 minutes. You can leave it for a couple hours. rinse when done and pat dry.
drizzle a bit of olive oil on the bottom of a pan. put the salmon in a pan and cover with herbs.
2 table spoons mayonnaise
1-2 tablespoons of good mustard
salt and pepper to taste
Mix the ingredients together. Place on top of the herbs. bake at 350 for 25 minutes or until the internal salmon temperature is125 degrees F. Serve and eat.
Twice cooked potatoes
Cut about 2 pounds of small potatoes — white, yellow, red or creamers. Place them face down in a skillet. Add a drizzle of olive oil and several sprigs of herbs (use some of the left overs from the salmon dish). Add a bit of salt and pepper, cover with water.
Simmer the potatoes without a lid. When the water steams away, stir the potatoes and leave them cooking in the pan. When they get crisp browned skin, serve and eat.