Rachel’s Lessons: Pepper-Crusted Salmon With Garlic Chickpeas

Posted on

Dear Jess,

I successfully finished the first week section of our study! Get ready for the second video to come your way soon!

This weekend I finally got to rest. Saturday (other than my one yoga class) I slept, read and slept some more. Rachel (Jason’s sister) is doing the 30 Day Yoga Challenge with me. She also took this opportunity to do a ‘cleanse’ with food as well. She decided to stop eating red meat and dairy. What she is realizing now, is how much she actually depended on those two food types, and how little she thinks she has to eat these days. Thus, I have started to make food with her so she can see how easy it can be if you know what you’re looking for.

Lesson One: Pepper-Crusted Salmon with Garlic Chickpeas

We picked this one because she loves salmon and really wants to build her salmon recipe list. Lucky for me, salmon is one of the easiest things to make, plus it takes next to no time! This recipe was pulled off BBC Good Food website (included on our ‘Book Shelf’). We accidentally put lime juice with the topping of the fish. It wasn’t horrible, but I think without it we would have gotten more of the peppery kick. It was still delicious, and I would make the Salmon and the Garlic Chickpeas again in a second!

Pepper-crusted Salmon with Garlic Chickpeas
4 skinless salmon fillets, about 5oz each
2 tsp black peppercorns
1 tsp paprika
grated zest and juice of 2 limes
1 tbsp olive oil

For the Chickpeas
2 x 14oz cans chickpeas
3 tbsps olive oil
2 garlic cloves, finely chopped
150ml vegetable stock
130g bag baby spinach

1. Heat panggangan to 190C/fan 170C/gas. Put the salmon fillets in a shallow ovenproof dish in a single layer. Roughly crush the peppercorns with a pestle and mortar, or tip into a cup and crush with the end of a rolling pin. Mix with paprika, lime zest adn a little sea salt. Brush the salmon lightly with oil, then sprinkle over the pepper mix. Bake for 12-15 minutes until the salmon is just cooked.
2. Meanwhile, tip the chickpeas into a colander, rinse well under cold running water, then drain. Heat the oil in a pan, add the garlic, then gently cook for 5 minutes without browning. Add the chickpeas and stock, then warm through. Crush the chickpeas lightly with a potato masher, then add the spinach and stir well until the leaves are wilted. Add the lime juice and same salt and pepper, then heat through. Serve with the salmon.

I love you, and of course miss you. I can’t wait to see you on the 13th! I hope you’re surviving this miserable weather, and are keeping happy thoughts of sunshine and warm, late-night summer breezes close to your heart.

Sumber http://lovelettersinapan.blogspot.com/

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *