For a perfect summer dish, thin slices of salmon cooked quickly slightly warm the mixed greens, green beans and snow pea pods tossed with a Japanese-based miso vinaigrette.
IT IS OFFICIALLY TOO HOT TO COOK HERE NOW. OR EVEN THINK ABOUT IT. That of course had me looking back at things we’ve cooked when it was too hot to cook. When you’ve been writing about cooking for almost 18 years, you actually forget a lot of your former exploits. Like this recipe from 2008, with a salad of mixed greens, snow peas, barely blanched green beans and a miso vinaigrette topped with quickly cooked slices of salmon. You’ll find the summer-easy recipe here.
Check out the Blue Kitchen profile! We were recently interviewed by DeliveryRank for their ongoing blog that covers people involved in food in many roles. They asked great questions that really made me think about our approach to cooking, creating recipes and talking about food—including our penchant for borrowing ingredients from the global pantry and using them in unexpected ways. You’ll find the interview here. Thanks for the opportunity, DeliveryRank!