Fourth of July

salmonpeas.jpg The “old timers” in Maine always eat salmon and peas for their fourth of July family feast. This tradition was started a long time ago when salmon still came “up river to spawn” and people still rushed in the Spring to plant their peas so they would have the first peas of the year, hopefully by the 4th, if the weather was good.  (I still have customers that plant their peas in the fall so they sprout when they are ready come Spring.)

The old tradition is to bake a center cut chunk of salmon at 350 degrees till it is less than moist, (so all the relatives like it) than nap it with a white sauce, better known as a béchamel sauce to which you add in chopped hard cooked eggs.  And peas, lot of peas cooked with butter, salt, pepper and a little water. The rule of thumb was to cook them till when you blew on a spoonful they wrinkled.

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From the New York Times 

picnic.jpg There is something both innocent and exciting about a picnic, even if you are only packing a few things at the last minute and heading down the street to the park. It may be nothing fancier than bologna or tuna salad on white bread, but you’re still likely to have a good time, which is probably why many of us remain devoted to the same picnic foods we’ve eaten all our lives.

But at some point, you may get the urge to vary the menu a bit. With that in mind, I’d like to make a few — or, actually, 101 — suggestions, ranging from snacks to dessert. With a little shopping, a little effort, and 20 minutes or less for assembly, you can create the kind of carry-out food that will put the local prepared food shops to shame while saving you a small fortune. No matter how faithful you are to your old favorites, I’ll bet you will find something intriguing here.

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bacon-shrimp-grill.jpg I started teaching my sons how to cook when they were barely tall enough to reach the kitchen counter. The first thing anyone needs to learn is good knife skills. I still remember his mom looking in horror when she walked into the kitchen to find me showing 5 year old Frank how to use a 10" chef's knife to chop Italian parsley. No blood was spilled that day, but the quality of my parenting was a topic of discussion for many months afterwards.

When Frank went away to UC, Santa Cruz, I put together a cookbook with recipes I thought would be quick, easy, and economical. Periodically I'd get calls from him for cooking tips, like the time he was in Costco and he wanted to know what he could do with frozen red snapper, since it was on sale for $1.35/lb.

What's really fun is when the student becomes the teacher.

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spinachsalad.jpg Summer is the season for salads. Some days it just gets too hot to turn on the stove. And you never get quite as hungry on those days anyway. A salad for dinner makes perfect sense. Still I am always challenged to figure out how to make salad feel like a meal. Especially without adding fish or grilled meats.

Friday night was one of those salad nights. I had planned on making a chickpea and spinach dish but cooking was out of the question. A spinach salad was devised instead. Fortunately there were several delicious things on hand to make the salad something special. In this case Stilton cheese, red onions that were "bloomed" in vinegar, glazed pecans, and Mission figs.

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blueberrypieA friend of mine from NYC called the other day to ask which pie bakery I preferred. He had guests from Norway stopping by that afternoon for coffee and wanted to offer them a slice of “American pie”.

When he told me a whole pie from a bakeshop would cost anywhere from $35-$65, I suggested he take a quick lesson in pie making and bake one himself. He had 3 hours before they arrived and I was convinced I could help him get a pie, prepped, baked, and on a cooling rack before they rang his buzzer.

I quickly emailed this recipe for Best Ever Blueberry pie and he raced to his local grocery store to pick up everything we needed, (including a pie plate). With the help of Skype, I coached him through the basic steps (he saved time with a ready-made pie crust) and the pie was in the oven in no time.

There's nothing better than the smell of a freshly baked pie and this one is certain to please any guest.

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