Salmon in Lemon Brodetto with Pea Puree

My mother used to be a chemist. When you meet her it's hard to imagine…she is so cool and chic…I can't really see her in a lab coat. But, when you see her cooking it makes perfect sense. Now her kitchen is her laboratory and the meals she creates are her experiments. The woman rarely uses a recipe and yet her dishes come out perfect every time. If she does open a cookbook it is merely for inspiration. Halfway through she will add a little of this or stir in a bit of that making it her own.

So, I blame her for my collection of barely used cookbooks. When I cook it's usually things I learned from her (pork chops in tomato sauce, lasagna, frittatas)…no recipe required. The books look great collecting dust on my bookshelf, but I think it's time to start using them.

Giada de Laurentiis has a few really great cookbooks. The recipes are pretty simple and the pictures are gorgeous! Like my mama, I changed this recipe a tiny bit (using parsley instead of mint) and it came it delicious!

Salmon in Lemon Brodetto with Pea Puree

adapted from Giada's Kitchen by Giada de Laurentiis

serves 4

Lemon Brodetto

2 tbl. olive oil

1 shallot

2 lemons, one zested and both juiced

2 cups low-sodium chicken broth

Pea Puree

2 cups frozen peas, thawed

1/4 cups fresh parsley

1 garlic clove

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/2 cup extra-virgin olive oil

1/2 cup Parmesan cheese

Salmon

1/4 cup olive oil

4 (4 to 6-oz.) salmon fillets

kosher salt, pepper

For lemon brodetto:

Warm the olive oil in a medium saucepan over medium heat. Add the shallot and saute until tender (about 7 minutes). Add the lemon zest, juice, and broth. Bring to a simmer, cover, and keep warm over low hear.

For pea puree:

Combine the peas, parsley, garlic, salt, and pepper in a food processor and puree. Slowly drizzle in the olive oil while the machine is running. Transfer the puree into a small bowl and stir in the cheese.

For salmon:

Warm the olive oil in a large, heavy skillet over high heat. Season the salmon with salt and per. Sear the salmon on one side until a golden crust forms (about 5 min.). Flip the fish and cook for another 4 minutes (or a little less depending on how well cooked you like your fish).

To assemble:

Divide the brodetto into four shallow bowls. Place a large spoonful of pea puree in the center of each bowl. Lay a piece of salmon on top of each mound of pea puree and serve immediately.

*if you have a grill I think it would be great to simply grill the salmon instead of cooking it on the stove. It would come out lighter and less oily.

Ooooh la la

What do you think of the Cabaret's makeover??

Tres chic, no?

Arugula and Ham Stuffed Chicken

Bonjour, readers! I know, I know…I still have to write about Paris, BUT my sister has the pictures of the meal I want to write about so you're just going to have to wait. Big sis, please send me those pictures…

Also, those of you who know me know that I'm a bit of a scatterbrain. I'm disorganized and forgetful and as a result I left 'that cord that connects my camera to my computer when I want to upload pictures' at my parents house. Silly me. So for this post you're going to have to use your imagination! It'll be fun.

I'm calling it Arugula Pesto and Ham Stuffed Chicken Breasts. Close your eyes. Can you picture it? It's pretty…well, you know what chicken looks like but this dish has a bright green from the pesto and a lovely pink from the ham. Those are two of my favorite colors, now that I think of it. As it cooks the smell of garlic and olive oil (best combo ever) emanates from the oven and that makes you smile. Luckily, it's ready in about half an hour and it tastes even better than it looks and smells!

Arugula Pesto and Ham Stuffed Chicken Breasts

serves 2

2 handfuls of arugula

1 garlic clove

3 tbsp. parmesan cheese

extra virgin olive oil

2 chicken breasts (flattened)

2 slices of ham (from the deli counter is great)

salt

pepper

Preheat your oven to 350. In a food processor, combine the arugula, garlic, and cheese until the leaves are finely chopped. Slowly stream in the olive oil until a smooth paste forms.

Coat the bottom of a glass baking dish lightly with olive oil. Season the chicken with salt and pepper and lay them in the dish. Layer the pesto and ham on top of each piece of chicken and roll a tightly as you can. If you need to use toothpicks to keep the chicken together go for it, but it's not necessary. Bake in the oven for 25-30 min. Let them rest for about 10 min. before serving.