Monthly Archives: September 2010

Homer is Home

It’s been in the 90’s all week, but nights are cool enough for me to start thinking of fall menus. I’ve promised to fulfill some squash soups requests, which I’ll post over the next few weeks, but to get you started, there are a couple of Sweet Potato Soups here. If you have other fall menu requests, let me know. I’m happy to look for something new to try. One O/T note: Homer is now officially a member of the JeffW household. Yeah, I know, we’re all surprised by that now, aren’t we?  Tonight’s menu is a diverse group of flavors with no discernible theme that I can see.  Lots of light fall fruit notes, though, so it has that going for it.

On the board tonight:

1. Roasted Salmon in Orange-Ginger Soy Sauce
2. Fresh Spinach Salad
3. Herbed Potatoes
4. Blueberry Crisp

Roasted Salmon in Orange-Ginger Soy Sauce

• 4 salmon fillets (approx 6 oz. ea.)
• salt & pepper to taste
• 2 tbsp olive oil

Sauce:

• ½ cup orange juice
• 4 oz ginger soy marinade
• 2 tsp orange zest
• 2 tsp lemon zest
• ¼ cup chopped cilantro
• 3 green onions chopped
• 2 tsp. crushed garlic

Large oven-safe skillet and medium sauce pan

Preheat oven to 400°

Salt & pepper salmon. In large skillet heat oil, add salmon. Sear for 2 minutes, turn, sear for 2 minutes. Place pan in the oven and roast for 14-16 minutes. Sauce: Add all ingredients into saucepan and bring to a low boil for 2 minutes.  Serve over salmon.

Fresh Spinach Salad

• 9 oz fresh spinach, washed and dried
• 2 large tomatoes (or equivalent) ,
• ½ cup chopped walnuts
• raspberry dressing

Arrange vegetables and walnuts in a large salad bowl and toss with dressing.

Herbed Potatoes

• 1 lb small new potatoes (or 4 red potatoes-quartered)
• 2 tbsp butter, melted
• ½ tsp crushed dried basil
• ¼ tsp each, crushed oregano & rosemary

Saucepan, steamer

Steam potatoes until tender, mix butter and spices, then toss with potatoes.

Blueberry Crisp

• 10 oz blueberries (fresh or frozen)
• 2 tbsp. lemon juice
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• ½ cup butter, melted and cooled slightly
• 1 cup rolled oats (not instant)
• 1 cup flour

8×8 glass baking dish and small mixing bowl

Place blueberries, lemon juice and ¼ cup granulated sugar in baking dish, mix well. In mixing bowl, mix butter and sugar, add flour and oats, mix until crumbly. Crumble over the blueberry mixture.  Melting the butter creates a crisper, more even topping.

Bake at 375° for 15-20 minutes until top is golden brown. Let cool.

Shopping List:

• 4 salmon fillets (approx 6 oz. ea.)
• 4 oz orange juice
• 4 oz ginger soy marinade
• cilantro
• 3 green onions
• 9 oz fresh spinach, washed and dried
• 2 large tomatoes (or equivalent)
• ½ cup chopped walnuts
• raspberry dressing
• 1 lb new potatoes (or 4 large red potatoes)
• 1 cup sugar
• 1 ½ sticks of butter
• 1 cup rolled oats (not instant)
• 10 oz blueberries (fresh or frozen)

Also: salt, pepper, olive oil, orange zest, lemon zest, crushed garlic, lemon juice, basil, oregano, rosemary, flour