Support Your Local Farmers Market.

I'm a huge believer in buying local. So much so that we try and keep as much of our expendable income as possible in our own neighborhood. So you can imagine how thrilled I was that the North Hollywood Farmers Market opened up right across the street from our home this Fall. It's a smorgasbord of fresh fruits and veggies as well as tasty treats from around the world.
It may have started off small but this weekend it was a full on bustling marketplace with tents lining the entire street on both sides. I can just imagine how its going to grow once Spring rolls around. I'm literally shivering with anticipation at the thought of all this growing market will have to offer.
So my Saturday morning routine now consists of a leisurely stroll up the road with a hot coffee in hand and taking in the different aromas and eccentric personalities of my neighbors while sampling fresh citrus, vegetables, breads and sweets. It's a great way to meet the people in your neighborhood and learn whats going on. You also get to save a bit of money buying from local growers. It's a win/win. Just don't forget your reusable bags.
I hope you get the chance to venture out to your local Farmers Market and enjoy it as much as I do. And remember....Buy Fresh Buy Local.
Until next time....

XOXOX

The Persnickety Chef

They Can't All Be Winners.

I really hate being in a rush. The only thing I hate more than that is being in a rush and someone slowing me down. I sometimes forget what a delicate dance balancing your work responsibilities and family time can be. So the other evening I'm rushing like a mad woman to get home and get dinner prepared at a decent hour only to get stuck in hell also known in LA as the 405. My 14 mile commute took just over 2 hours putting me in a delightful mood for my husband. When I finally arrived home the first thing I wanted to do was pour a cocktail unfortunately that had to be pushed back on my list in order to get dinner on.
So I love seafood and one of my favorites is fish. All kinds. Trout, catfish, salmon, bream, tilapia, tuna, cod, snapper and flounder just to name a few. My husband on the other hand...does not. But we made a deal, we were going to try new things together and tonight was his turn.
On the menu for tonight was a brown sugar glazed salmon, green beans and a nice spinach and strawberry salad. Just thinking about it is making me hungry.

The Fish:
Whisk up 1/4 cup of soy sauce
1 1/2 tbs of olive oil
1/4 cup of lemon juice
1 tsp minced garlic
2 tbs's of brown sugar.
Place the salmon fillet, skin side down in a 13 x 9 Pyrex dish.
Pour the glaze over the salmon and bake at 425F for 25 minutes, basting every 5 minutes or so.

Simple right? Way less painful than I thought it would be. Now I can pour a cocktail.
While the fish was baking I tossed the beans into some chicken broth and brought to a rolling boil for about 15 minutes and also tossed the spinach with sliced strawberries and almonds with a splash of raspberry vinaigrette. Total cooking time for this amazing meal was about 30 minutes. I was on cloud 9, that is until it was time to eat.
Enter Picky Eater #2 aka My Husband. He pushed the fish around on his plate very similar to a 5 year old trying to make you think that he's eating. He did try it but he didn't like it. His response is that he just doesn't like fish. Ok. Then he couldn't eat the salad because he hates vinegar and the salad dressing was a vinaigrette. I accept responsibility for that one. Oops! Total meal FAIL. For him anyway. I on the other hand thought it was a total WIN.
I guess this dish won't make it onto the regular rotation for my husband but it definitely will for me. I love that it wasn't heavy and the salad really made the meal. So I guess I'll just grill him a piece of chicken in place of the fish and skip the vinaigrette on his salad.
If you enjoy fish I hope you give this recipe a shot. Hopefully you won't run into the issues I did and everyone will enjoy the meal. As always let me know how yours turns out and I promise to include time for some music on my next post.
Until next time....

XOXOX

The Persnickety Chef