The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish, like a CSA that delivers boxes of farm-fresh produce but with seafood instead. I’ll tell you what we made and how we liked it, plus a few tips and fishin’ tunes too.

The Occasion: Dinner with my darlin’ on a hot summer’s night. We sipped chilled French chardonnay to beat the steamy heat while tending the grill, then escaped back into the blessed air conditioning to eat. It’s been so darn hot lately!

The cooking treatment for this recipe sounds super-interesting, right? Your corn husks/silks are smoked on the grill right next to the salmon as it cooks, in theory infusing a lovely smoky flavor into the fish. Well, the good news is that we did not set the grill on fire this time, but unfortunately we didn’t taste any smoky goodness either.

That’s okay. The beautiful piece of salmon picked up a bit of salty-sweet flavor from the marinade and paired well with the garden-fresh, nicely chilled salsa. This is a really good summertime dish that shines a spotlight on in-season produce and high-quality fish. More, please! (But next time we’ll probably skip the corn husks - either that or use twice as much in hopes of more smoke.)  

The grilled corn salsa was fabulous all by itself, and heavenly with the fish. It's not spicy at all, unless you happen to pick a fiery jalapeño at the market (taste first before adding to salsa) -- just fresh, fresh, fresh! It would be perfect alongside any grilled meat or fish, and also as part of a salad plate.  

Click the photos to enlarge them and read the captions.​

Corn Husk-Smoked Salmon with Grilled Corn Salsa
Recipe source: aargersi via Food52
Serves 2

INGREDIENTS:

• 1 pound skin-on salmon fillet
• 1 tablespoon lemon juice (1/2 a large lemon)
• 1 tablespoon orange marmalade
• 1 teaspoon tamari or soy sauce
• 1/2 teaspoon freshly ground black pepper
• 1 ear of corn
• 1/2 cup halved cherry tomatoes
• 1/4 cup chopped green onion
• 1/2 minced jalapeño, seeds and ribs removed – use more or less to taste
• 8 large basil leaves
• 1 tablespoon lime juice (1/2 a large lime)
• 1 inch knob of ginger
• 1 pinch kosher salt

 
DIRECTIONS:

• Get your grill hot.
• Shuck the corn, then grill it until slightly charred all over. Remove and let cool until it can be comfortably handled.  
• Meanwhile SAVE THE CORN HUSK. Soak the husk and silk in water. Set it aside; it will be used when you grill the fish.
• Mix together the lemon juice, marmalade, tamari or soy, and pepper.
• Construct a leak-proof foil pan out of heavy duty foil and lay the salmon in it, skin side down. Spoon the marinade over the top and put it in the fridge while you make the salsa.
• Cut the corn from the cob and put it in a bowl. Add the tomato, green onion, salt, and lime.
• Peel the ginger and grate it into the bowl. Seed and finely chop the jalapeño, and add that too.
• Chop the basil and add that, stir, and then put the salsa into the fridge while you cook the fish.
• Put the soaked corn husk on the hottest part of your grill, and then put the salmon, still in its foil pan, on the grill as well. Spoon the marinade back over the top of the fish and then close the lid. The husks should start smoking pretty quickly. Allow the salmon to smoke and cook until it's cooked through—about 10 minutes on a hot grill, but cooking times will vary based on thickness of the fish so be sure to test doneness for yourself.
• Spoon half the salsa onto 2 plates. Use a spatula to lift the salmon off of the skin (which will have conveniently stuck to the foil) and place it atop the salsa. Top with the remaining salsa, and serve.

​The Occasion: Picnicking for a concert under the stars at the Pritzker Pavilion in Millennium Park featuring Toshi Reagon (with Juliette James on violin); and the Heritage Blues Orchestra. (Last month our concert/picnic at the same venue included Blonde Redhead, Ryley Walker, and Greek Panzanella salad. Read about it here.) 

The lentils are cooked ahead and then set aside to chill with a few spoonfuls of tangy dressing. Look for French lentils (smaller and firmer), they really do make a difference. When it’s time to pack the picnic basket (or about 30 minutes in advance, if dining at home) lightly dress fresh spinach leaves and layer them on the bottom/up the sides of your to-go container or serving bowl. Pile the lentils on the spinach. Add crumbled goat cheese and drizzle the remaining dressing on top and/or serve it on the side.

This dish holds well in the cooler and the leftovers were still tasty two days later. It’s perfect either as a meatless main course salad or a side dish with chicken, fish, or other vegetables. Really good! 

​Click the photos to enlarge them and read the captions.

Lentil, Goat Cheese and Spinach Salad
Recipe adapted from Once Upon a Chef and Just a Taste blogs
Yield: 8 side servings or 6 entrée size servings
 
INGREDIENTS:

For the lentils:

• 1 tablespoon olive oil
• 1 cup diced onion
• 1/3 cup diced celery
• 1/3 cup diced carrots
• 2 bay leaves
• 1 3/4 cups French green lentils
• 4 cups low sodium vegetable or chicken broth

 
For the dressing:

• 2 teaspoons finely chopped fresh thyme (or 1 teaspoon dried)
• 3 tablespoons chopped fresh parsley, optional
• 1 garlic clove, minced
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 tablespoons freshly squeezed lemon juice, from 1-2 lemons
• 1/2 cup extra virgin olive oil

 

• Fresh baby spinach leaves, 8-10 oz
• Goat cheese (4-6 oz.), crumbled in large chunks

DIRECTIONS:
​​

• Heat the olive oil in a large heavy-bottomed pot (Dutch oven) over medium-high heat, and then add the diced onion, celery, carrots and bay leaves. Sauté until vegetables are golden brown, 5 to 7 minutes.
• Add the lentils to the pot and cook for 1 minute.
• Add the chicken broth and reduce the heat to medium-low, simmering until the lentils are fully cooked and nearly all of the liquid has been absorbed, about 40 minutes.
• Discard the bay leaves and season to taste with salt and pepper. Set lentils aside to cool.
• To make the dressing: Select a medium to large jar with a tight lid, add all dressing ingredients except the olive oil (herbs, garlic, mustard, honey, salt and pepper, lemon juice). Close the lid and shake the jar vigorously to mix the ingredients. Add the olive oil and shake again, very hard, to emulsify the dressing.
• Add 2 tablespoons dressing to the lentils, stir to combine, then chill lentils in the refrigerator until ready to serve. Cover and chill the remaining salad dressing.
• When it’s time to assemble and serve the salad: Give the salad dressing in the jar a good shake to re-mix, then drizzle 1 tablespoon over the spinach. Toss the spinach to lightly coat the leaves. Keep it light at this phase, additional dressing may be added later if desired.
• Spread the spinach on your platter, bowl or other serving container.
• Give the lentils a stir, add a pinch of salt and pepper if needed, then pile them on top of the spinach.
• Add crumbled goat cheese to the salad.
• Drizzle a little of the remaining salad dressing on top and serve the rest (if any) on the side. Let the salad sit (chilled) for about 20 minutes before serving so the flavors can get to know each other. Serve and enjoy.
• This dish doesn’t get any prettier over time but you will have flavorful leftovers for several days.

Afternoon Dance Breaks - a chance to get up from the desk, crank up the tunes, and dance your fool head off for a few minutes before resuming the daily grind. 
 
Did you know? According to the Guinness World Records:
​

Interesting I guess, but it’s got nothing to do with today’s Dance Break. No cha-cha slide, no Girl Scouts. Just a couple of current pop hits that’ll get you up and dancing in no time. Shake it!

Click to learn more – Selena Gomez + Peter Bjorn and John

July is National Pickle Month, did you know that? There’s some logic to it, given that mid-summer produce is abundant, ripe, and flavorful and pickling allows you to capture the goodness, can it, and save it for later when fresh veggies are a bit scarcer. ​

Tina’s Garden Vegetable Pickles
Recipe source: Nancy Silverton’s Sandwich Book
Yield: about 2 ½ cups

INGREDIENTS:

• 1 tbsp. mustard seeds
• 1 tsp. fennel seeds
• 1 tsp. black peppercorns
• 4 whole dried red chiles
• 2 bay leaves
• 3 cups water
• 1 cup champagne vinegar or white wine vinegar
• 2 3-inch sprigs fresh thyme
• 3 tbsp. Kosher salt
• 3 garlic cloves, peeled and thinly sliced
• 2 or 3 shallots, peeled and cut into quarters with the root end intact
• 4 cauliflower florets (about 4 ounces) sliced into ¼-inch-thick slices
• 2 medium carrots (about 4 ounces) peeled and sliced on the extreme bias into ¼-inch-thick slices 
• 1 small fennel bulb (about 4 ounces) outer stalks removed, sliced length-wise into 1/8-inch-thick slices
• 1 celery stalk, peeled and sliced on the extreme bias into ¼-inch-thick slices
• 1 small red or yellow bell pepper, sliced into ¼-inch-thick slices

 
DIRECTIONS:

• In a medium skillet over medium-high heat, toast the mustard seeds, fennel seeds, peppercorns, chiles and bay leaves for 2-3 minutes, until the spices begin to release their aromas.
• Place the above ingredients along with the water, vinegar, thyme, salt and garlic in a medium saucepan over high heat, and bring to a boil. Reduce the heat to low, and simmer for 15 minutes.
• Remove the pan from the heat and stir in the shallots, cauliflower, carrots, fennel, celery and bell pepper.
• Allow the mixture to cool, and pour it into a jar or bowl.
• Refrigerate the pickles for at least 24 hours.

The Occasion: Casual dinner party with friends. I suggested serving ice cream with assorted toppings for dessert but Ilise was determined to kick it up a notch and made this beautiful, moist, and blueberry-licious cake. I’m really glad she did even though it meant turning on the oven. Everyone loved this tasty treat, and the leftovers were excellent for breakfast the next day too.
​
Please keep reading for more of the story, some sweet tunes, photos and the recipe.

It’s that time again. The Pitchfork Music Festival is back for its 11th weekend extravaganza in Union Park, Chicago (or 12th if you count the 2005 Intonation Festival). Three days, three stages, 43 bands or solo artists who will present a healthy mix of alternative rock, electronica and dance music, hip-hop and rap, punk, jazz, and some sounds that are hard to label. You can find this year’s lineup here.

On the non-musical side of things, there’s a poster fair, vinyl sales, craft fair, non-profit booths, and numerous sponsored activity stations. Plus the people-watching at an event like this is amazing. Food and drink options are good and getting even better – last year they finally added a wine vendor (they already had several beer options) and I heard that this year someone is building a wood-burning pizza oven in the park. Yes!

Attendance is capped at 18,000 per day – still a lot of people for little ol’ claustrophobic me, but I can manage that much better than, for example, Lollapalooza with 100,000. My festival strategy is to establish a home base in the shade of a large tree on the perimeter of things. I bring supplies and make camp – chairs, sunscreen, frozen water bottles, hand sanitizer, etc. Friends drop by all weekend long, and the “tree dweller community” looks out for each other.

I’ve written before about my Festival Kit. That’s a big part of the prep work and next on my to-do list.
The last, best part of my festival preparation ritual is to make an awesome Pitchfork Playlist and crank it up real loud for the next 24 hours until the real thing gets underway. As lengthy as this playlist is, it includes only a sampling of all the musicians on the bill. But I did kick us off with not one but two songs from Welsh psychedelic rockers Super Furry Animals, the band I am MOST EXCITED to see this year! I hope you like them too. Please join me in the rocking out! And look for a festival recap next week.

A few weeks ago Ilise and I celebrated a special occasion by going out to a nice restaurant, as you do. We know of course that nice restaurants come in all styles, cuisines, and price points, but for this dinner we went the fine dining route.

EL Ideas, helmed by chef/owner Phillip Foss, is a Michelin-star BYOB fine dining restaurant in the somewhat industrial neighborhood of Douglas Park, west of downtown Chicago. Their stated mission is “to make fine dining cuisine and service approachable and fun instead of pretentious and stuffy.” Did they succeed?

Oh yes, in so many ways, starting with the first course which was presented without silverware. Stern instructions from the chef required us to lick the plates; any hold-outs would be escorted from the restaurant. Talk about an icebreaker! This set the right tone for the evening – fun, surprise, laughter and embrace of the unexpected. The food was good too – in this case, a squiggle on the plate of chicken liver mousse with caviar, ghost pepper and rhubarb.

After that we were off to the races with 12 more tiny, imaginative courses. The Wagyu pierogi and gnudi with rabbit and artichoke were special favorites. Click the photos to enlarge them and read the captions.

But what really stands out is how participatory the evening was. The EL Ideas team works hard (while making it seem effortless) at removing boundaries between front and back of house in this intimate restaurant, and between chefs and diners. Going far beyond an open kitchen concept, diners are invited to join the chefs in the kitchen, ask questions and take pictures. The eclectic soundtrack was frequently paused for brief remarks from the chefs introducing each new course. And then the chefs served the food. As stated on their website: “Part dinner party, part performance, and all restaurant, EL Ideas is introducing the world to a new genre of fine dining.”

My reason for writing about it is not to review or promote the restaurant – although I do think it’s worth your consideration for a special occasion meal. Our experience there caused me to think about how to liven up my own dinner parties, adding a dash of fun and surprise. Sometimes it’s as simple as mixing up the soundtrack – high energy instead of smooth background music. Or getting creative with unusual serving pieces and mismatched dishes.

But I think it’s the participatory thing that matters most. People like to be part of the action, having a contribution to make, actively doing something. Don’t get me wrong, it’s nice to be served too, but when I think of the most fun parties I’ve been to, either as host or guest, they’re often the ones where we get hands-on either with a shared activity (cooking together, pumpkin carving, Wine Olympics) or by assigning tasks to guests (bartender, kitchen helper) or – my favorite – eating messy food with your hands (barbecued ribs, corn on the cob, crab boil with the little mallets).

While I will not ask my guests to lick the plates, I certainly won’t object if they do it voluntarily – I might even take it as a compliment. And although I take my ‘job’ as home chef and party host seriously, I don’t want to ever forget that parties and shared meals are about fun and togetherness – laughter and surprises and special moments are what it’s all about.
​
Thank you to Chef Foss and EL Ideas for the reminder that a sense of humor is the very best dinner companion you can hope to have!

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish, like a CSA that delivers boxes of farm-fresh produce but with seafood instead. I’ll tell you what we made and how we liked it, plus a few tips and fishin’ tunes too.

I don’t usually post the recipes that turn out poorly. Who needs to read about my failed kitchen experiments? So maybe you're getting bored reading that XYZ was ‘delicious’ or ‘sooo tasty’. I hear you, I feel your pain, and yet will ask you to grit your teeth when I tell you that this particular Fish for Dinner recipe was extra-special delicious and super-duper tasty. It really was!

The fish itself was moist, tender and a little bit sweet in flavor. And that salsa verde – ay yi yi, I want to eat it on everything. Grilled veggies, other meats, chocolate cake … well maybe not the cake, let’s not get ridiculous. But everything else is under consideration.

The salsa requires about 20 minutes of chopping but can be made ahead of time. The fish needs approx. 20 minutes lead time to marinate in a rub of aromatics, but then cooks up in less than 10 minutes.

Funny haha or just odd – you decide: The salsa recipe calls for toasted pine nuts but I decided to wait and add them right before serving so they wouldn’t get soggy. And then completely forgot. The salsa verde was still awesomely flavorful even without the toasty crunch, and I had a tasty snack with the leftover nuts the next day. Win-win!

Click on the photos to enlarge them and read the captions.

Marinated Arctic Char with Salsa Verde
Recipe source:  Anne Burrell via Food Network
 
INGREDIENTS:

• 1 tablespoon extra-virgin olive oil, plus more for cooking
• Pinch crushed red pepper
• 2 sprigs fresh thyme, leaves coarsely chopped
• 1 clove garlic, smashed
• 1/2 lemon, zested
• 4 skin-on fillets arctic char
• Kosher salt
• Salsa Verde, for serving, recipe follows

Salsa Verde Ingredients:

• 1/3 cup white vinegar
• 1/4 cup extra-virgin olive oil
• 3 tablespoons toasted pine nuts
• 2 tablespoons chopped dill
• 2 pinches crushed red pepper
• Pinch kosher salt
• 1 clove garlic, crushed and minced
• 1 bunch parsley, leaves chopped
• 1 zucchini, green skin parts only, small dice
• 1/4 medium red onion, finely diced

DIRECTIONS:

• Combine the olive oil, crushed red pepper, thyme, garlic and lemon zest in a medium bowl, and then massage over the fish.
• Sprinkle with salt, and set aside to marinate, 15 to 20 minutes.
• Rub off any excess herbs to prevent burning. Coat a medium saute pan with olive oil and bring to high heat.
• When the oil is hot, add the fish skin-side down. Resist the urge to try to move the fish.
• Cook 3 to 4 minutes, and then gently shake the pan to allow the fish to unstick itself. Carefully flip and continue cooking until just cooked through, about 4 minutes more.
• Serve with the Salsa Verde.

Salsa Verde:

• Combine the vinegar, olive oil, pine nuts, dill, red pepper, salt, garlic, parsley, zucchini and onions in a medium bowl. Taste and season with more salt, if necessary.
• Can be made up to 4 hours ahead and chilled in the refrigerator.
• Serve at room temperature.

​Yield: 2 cups

It’s just so darn easy to do. The standard simple syrup recipe is 1:1 sugar and water, cooked over medium heat until the sugar dissolves. This is adjustable – more or less sugar – to suit your taste. We often cut it back depending on what other goodies will be added to the mix: sweet berries; stone fruits; fragrant herbs such as rosemary and basil; spices such as cardamom and cinnamon.

Today’s featured ingredient: Mango
​
The Occasion: Why the hell not?!

The recipe recommends pressing the rim of the glass into a citrus-chile spice blend called Tajin, similar to the salt rim on a regular margarita. You won’t see it in the photos, but we picked some up at the local Hispanic market – ready for next time. And there will definitely be a next time – this is delicious! 

Click the photos to enlarge them and read the captions.

Mango Margarita
Recipe source: Ilise Goldberg

​Makes 2 servings

INGREDIENTS:

• 3 oz Blanco Tequila
• 1.5 oz Cointreau
• 1.5 oz Lime Juice
• 3 oz Mango Simple Syrup
• Tajin seasoning (a lemon/chile flavored spice mix)

 
DIRECTIONS:

• Combine the tequila, Cointreau, lime juice, & mango simple syrup in a cocktail shaker filled with ice.  Shake until mixture is chilled.
• Fill glass with ice then pour the margarita into the glass, serve with cocktail a lime wedge and straw (optional). 
• For an extra taste sensation run a lime wedge around the rim of a glass then gently press the glass into the bowl of Tajin seasoning. Coat the rim well with the seasoning.
• Then add ice to the glass. Pour the drink. Garnish with a lime wedge.

 
Mango Simple Syrup:

• 3 Mangoes – cut up
• 2/3 Cup of Water
• 1/3 Cup of Sugar
• Combine the water and sugar in a pan over high heat until the sugar dissolves. 
• Add the mango chunks and bring to a boil. Reduce the heat to low, and let it simmer for 15 minutes.
• Once the fruit is nice and tender use a potato masher and mash the fruit to release as much juice as possible. 
• Remove the mixture from heat and allow it to cool completely.
• Strain the syrup into a container, and store it for up to two weeks in the refrigerator.  If making far in advance the simple syrup freezes well. 
• I was able to get about 16 oz of simple syrup with this recipe – the mangoes were nice and juicy.

Bonus: Here's a photo of Tajin, the optional citrus spice mix for the rim of your margarita glass.

The Foodies (formerly known as the Supper Club) are a group of friends who love to cook, eat, drink, and laugh together – plenty of each occur at our periodic themed dinner parties. Friends and family like to live vicariously around our feasts so we’ll share the stories, pictures and recipes here from time to time. Click here for previous Supper Club posts, and here for the group’s origin story.

​Did you miss Part 1? Find it here.
​
Quick refresher: Naked was the theme. Drinks included a cocktail named Hop, Skip and Go Naked and some truly excellent organic/biodynamic wines. Appetizers featured sushi served in … let’s just say in a unique way.

In today’s post we’ll pull back the curtain for an up-close-and-personal look at the main course and dessert. Here’s the menu:

Drinks – Greg and Dan: Hop, Skip and Go Naked cocktails; Sangría de Cava (with a theme-appropriate substitution of Naked Wine pinot grigio in place of the bubbly); a progression of Benziger Tribute Cabernet Sauvignon – we sampled the 2010, 2011 and 2012 vintages

Appetizers – Ilise and Ann: Sushi (Spicy Tuna Rolls and Salmon Nigiri) and Cucumber Canapes served nyotaimori style

Main course – Karen and Kathleen: Gnudi in parmesan broth with asparagus, mushrooms and peas; and an “Undressed” green salad

Dessert – Ellyn: Naked Cake - Lemon Layer Cake with whipped cream and berries

In addition to having entirely too much fun with the naked Barbies from the sushi course, we enjoyed a magnificent main course worthy of the theme. Keep reading for more of the story, photos, recipe links and an au naturel playlist for your aural pleasure.

Lunch on the weekends tends to be somewhat hit-or-miss at my house. Thanks to errands, activities and chores, if lunch happens at all it often occurs at odd hours and may contain odd things – last night’s leftovers, or grazing from the pantry.

So it was a nice change of pace to host an afternoon nosh with friends who had spent a few arduous hours of wine tasting and competitive shopping at the local liquor store’s warehouse sale. Wine with lunch? Okay just a little and make it white, crisp and chilled, please.

The Menu:

• Farmstand Gazpacho, served chilled
• Assorted cheeses and salami, served with bread and crackers
• Cherries

The Wine:

• Louis Latour Montagny Les Grande Roche 2014 French Chardonnay – crisp, dry, yet round and luscious
• Mt. Beautiful Sauvignon Blanc from New Zealand – lovely floral and melon notes but not sweet

 
I am a big fan of summertime soup when local produce is fresh, colorful and abundant, but we’re not always in the mood for turning on the stove. This tasty chilled gazpacho feels your pain and will turn it into joy. The flavors and textures scream Happy Summer! while also providing a little vinegary bite. Yum. It’s also perfect for picnics, chilled in a thermos and served in small cups. But plan ahead – it needs to chill and flavor-meld for 4-6 hours before serving.

Click on the photos to enlarge them and read the captions.

Farmstand Gazpacho
Recipe source: Sheila Lukins via Epicurious
 
INGREDIENTS:

• 2 cups peeled and diced (1/4 inch) hothouse cucumber
• 2 cups diced (1/4 inch) red bell pepper
• 2 cups diced (1/4 inch) ripe tomato
• 1/2 cup diced (1/4 inch) red onion
• 2 cups tomato juice
• 1/2 cup red-wine vinegar
• 1/3 cup extra-virgin olive oil
• 2 dashes Tabasco sauce

 
DIRECTIONS:

•  Place all of the diced vegetables in a large bowl. Add the tomato juice, vinegar, oil, and Tabasco. Season with salt and pepper and toss.
• Transfer half of the mixture to a blender or food processor and pulse the machine on and off to coarsely puree the contents.
• Return the pureed mixture to the bowl and stir to combine.
• Refrigerate for 4 to 6 hours before serving. You can easily double this recipe for a large party.

​

​What are your favorite hot weather, no-cook recipes? Share in the comments, please.