I received an invitation to an event called “Taste of Iceland” that was going to be held at the Drake Hotel, from March 21-24, 2013. I have to admit, that it was the cocktail listed on the invitation that really caught my attention. Specifically, I am talking about the “Sons and Daughters” cocktail that was going to be served that night!

What’s in the drink? Let’s see …some pretty interesting ingredients! Reyka vodka, aquavit, lemon juice and caraway seeds, muddled thyme, and sea butckthorn syrup.

Not your average cocktail. I RSVP’ed very quickly – “Please add my name to your guest list”.

Not only did I enjoy my cocktail (or two), but I enjoyed multiple servings of EVERYTHING.

The evening started off with:

-Hardifskur  w/Icelandic butter (I would travel to Iceland just for this butter!!)

-Grilled Icelandic Langoustine, with garlic, butter and herbs

-Atlantic Shrimp and Lumpfish Caviar, with pickled vegetables and citrus vinaigrette

-Deep Fried Crispy Balls of Cod Potatoes with “Sol” mayonaisse

-Pickled Herring on sweet rye bread, curry dressing, green apples and spring onions (I had 3 of these).

The main courses included:

-Naturally Raised Icelandic Salmon – cold smoked salmon with grainy mustard dressing, sour cream dill oil, and Icelandic rye bread

-Free Range Iclelandic Lamb – seared Icelandic lamb filet with glazed root vegetables, juniper berry infused lamb jus and wild Icelandic blueberry herb dust.

I inhaled EVERYTHING. My table mate, Adam Mazerall from View the Vibe actually said ” he never saw someone devour something so quickly.

Needless to say, I barely had breakfast or lunch the following day!!

For those who can’t hop on a plane tomorrow and head to Iceland – please head to the Drake Hotel from March 21-24 to experience the food and the culture of Iceland. In the meantime, I think I’m going to add Iceland to my bucket list of places I want to visit!!

Drake Hotel 1150 Queen St. West Toronto 416 531 5042

Taste of Iceland: on Twitter: @IcelandNaturally

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Usually I buy frozen salmon filets at Costco, but last week I bought a beautiful fresh salmon filet with the intention of making Salmon Primavera. For some reason, I’ve only used this recipe on fresh salmon but now that I’m thinking of it, you could probably make with the frozen salmon pieces as well.  This recipe will certainly “wow” your family or dinner guests!!  It’s so pretty and so moist. Promise.

RECIPE: SALMON PRIMAVERA (taken from Kosher by Design: Entertains by Susie Fishbein)

2 1/2 – 3 pounds WIld Pacific or Sockey Salmon Filet

Salt

Pepper

Dijon mustard or thick honey mustard (I’ve only used this recipe with thick honey mustard like Honeycup Mustard or Woebers Honey Mustard)

1 small zucchini, with skin, thinly sliced

1 small yellow squash, with skin, thinly sliced – (use either yellow zucchini if you can find it it OR butternut squash slices but please pre-cook the slices)

1 Roma or plum tomato, thinly sliced

1/4 cup unflavored breadcrumbs or Panko (I use Panko)

2 tablespoons chopped fresh dill

2 tablespoons olive oil

DIRECTIONS:

1. Preheat oven to 375 degrees

2. Put the salmon on a parchment lined baking sheet and season the salmon fillet with salt and pepper. Brush an even thick coat of the (honey) mustard all over the salmon.

3. Place a layer of zucchini slices on the salmon. Then place a layer of the yellow zucchini or PRE COOKED butternut squash slices. Then place a player of thinly sliced tomatoes

Pretty Easy Stuff.

4. In a small bowl, mix the olive oil, panko or breadcrumbs (I use Panko) and the fresh dill.

I doubled or tripled this step as I had a pretty big piece of salmon

5. Spread this mixture onto the entire salmon.

Be generous. I use the method called “pat pat pat” to make sure the panko adheres to the salmon.

6. Bake for 30-35 minutes. Don’t be afraid to poke thru the fish to ensure that’s its all cooked!!

7. Serve hot or room temperature.

FINAL PRODUCT:

Ta Da!!

I served this with a strawberry spinach salad, roasted garlic from Stone Soup Farms, tomato basil tarts and roasted tri color carrots with fresh tarragon leaves.

The meal was a hit!!

Happy Cooking.

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• Tilapia filets
• 1 cup all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 1 cup of beer (I used Molson 67, of course)
• Vegetable oil for frying

Directions:

• In a large bowl, combine flour, baking powder, and salt.

step 1

• In another bowl blend the egg and beer together

step 2

then quickly stir into the flour mixture.

• Don’t worry if the batter is a little lumpy (seriously…it’s lumpy)

Lumpy Batter (but it’s all good)

• Heat oil (about 1/4 to 1/2 inch in a skillet) in a frying pan until extremely hot
• Now lightly dust your tilapia filets and dunk into your beer batter mix
• Fry until golden and crisp, then drain on paper towels

The fish was moist moist moist and no one had any fish left on their plates after the meal. Definitely a good sign!!

FINAL PRODUCT:

PS. Costco had haddock on sale this week. Anyone have a good recipe to share?

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As you know, I have been trying to avoid carbs…. which means I try to avoid sweet potatoes, squash, carrots and more. (I’m not listing them so I don’t get depressed).

However there’s a list of vegetables I am allowed to enjoy and that list includes: bok choy and asparagus. Here are two recipes that I made this week.

I am a bit frustrated with the first recipe as I can’t find it. Don’t ask..it’s in a cookbook but I don’t know which one. I have given up looking. Sorry.

But I’m going to share it with you anyway with my own made up recipe.

Again, this dish is a perfect side dish for salmon and can be served warm or cold.

Gingered Asparagus

Ingredients

asparagus

Sauce:

1/2 tablespoon tamari

1 tablespoon sesame oil

1 minced garlic clove

1 minced chunk of ginger (please oh please buy organic.It’s so much more flavorful)

a bit of honey (sorry I didn’t measure)

DIRECTIONS:

1. steam asparagus

2. combine the ingredients to make the sauce.

3. drizzle the sauce of the middle of the asparagus dish.

Nutty Bok Choy Salad (from Gatherings: A Collection of Recipes from Netivot Hatorah Parents Association)

I didn’t have all the ingredients – but you get the idea.

Dressing

3 tablespoon Balsamic vinegar

3 tablespoons soy sauce

2 tablespoons honey

2 teaspoons peanut butter

Topping

1/2 cup dry roasted peanuts

1 pk ramen noodles, crushed

Salad

5 cups bok choy, sliced

2 green onions, sliced

1 red pepper, thinly sliced

1/2 cup cherry tomatoes

Directions:

In a small bowl, whisk together vinegar, soy sauce, honey and peanut butter until well combined. Set aside.

In a small saucepan, saute peanuts and noodles until golden. Remove from heat

Put the salad ingredients in a shallow bowl. Right before serving, sprinkle the noodles and nuts over the salad.

Drizzle with dressing. Serve.

Happy Healthy Cooking

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Tonite, I came home from work and wanted to make a quick dinner. However I had not gone grocery shopping (even though I visit 10 grocery stores a day…don’t ask). I did however, find frozen salmon, fresh broccoli and some rice in the pantry.

Before I continue, I need to give credit to two bloggers who inspire me weekly!!   1. Whats On My Plate and 2. No Recipes. (you will soon see why…keep reading)

Here’s what I did with the salmon USING NO RECIPE. (which is sometimes the best way to cook).

1. Take some honey and brown sugar and put it on a plate:

2. Mix the honey and brown sugar together then shmeer it on the salmon:

step two!!

3. Place the salmon upside down onto a hot frying pan (ie the brown sugar-ed side)

Step Three!! How Easy.

4. It will bubble and become dark and this is good!!! Finish off in a pre heated 400 degree oven for another 10 minutes till its cooked in the middle.

END RESULT: this is WHATS ON MY PLATE using NO RECIPE!!! What a great dinner for a Tuesday nite, when I was tired and hungry and didn’t have a lot in my fridge.

Thanks to @norecipes and @wonTONfm for inspiring me.

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Entertaining Made Easy…According to momwhoruns:

a) select a date and then invite the guests

b) decide on the menu. I generally do one main course, 3 sides, one dessert. The internet saves me. You can find all the recipes by clicking on the item. I’m pretty sure I found all of them on tastespotting.

c) buy groceries and begin to cook. (often I do this in stages vs. doing it all at once).

d) buy flowers and set the table.

e) ENJOY the good food and the great company.

Here’s what I served to guests a few weeks ago:

Roasted Carrot Cumin Dip

Quinoa and Smashed Herb Salad (sorry no photo – had a senior moment)

Barefoot Contessa’s Basil Mashed Potatotes

Baked Salmon with Kale and Dill with Harissa

www.tastefoodblog.com

Strawberry Raspberry Crisp. (recipe to follow in another blog post)

Another fav. part of having company over is to set the table and buy the right flowers. What do you think?

I cant wait to entertain next month.

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