Dollars to Donuts posts Tagged ‘kid-friendly’

Mozzarella-Stuffed Burgers with Arugula Pesto

Posted by Dawn Welch

mozzarellastuffedburgersBite into this mild-mannered-looking burger and you’ll get a cheesy surprise and the big flavors of garlicky arugula pesto. My burgers come off the same grill that has been at the Rock since it first opened 70 years ago (it was the only piece of the kitchen that was unharmed from the fire), and it has probably grilled about 21⁄2 million burgers since then. I mean, off of that grill came burgers to feed our boys going off to World War II and coming home from ‘Nam. It served the hungry during the Depression. When I think of all the people who have been comforted by the food coming off of that grill, it gives me perspective and makes me happy that I can keep the Rock and its amazing history alive.

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Pesto
1 cup (about 4 ounces) finely grated Parmesan cheese
About 2 cups arugula
1⁄2 cup toasted pine nuts
1⁄4 cup extra-virgin olive oil
4 garlic cloves, roughly chopped
1⁄2 teaspoon freshly ground black pepper
1⁄4–1⁄2 teaspoon salt

Burgers
1⁄2 recipe meatball mixture (about 21⁄2 pounds)
6 slices fresh mozzarella cheese
2 teaspoons canola oil
6 hamburger buns, toasted

Make the pesto. Place the Parmesan, arugula, pine nuts, olive oil, garlic, and pepper in a food processor and blend for 15 seconds. Stop and scrape the sides of the bowl, and process until the pesto is smooth, about 10 seconds more. Taste and add the salt if necessary.

Stuff the burgers. Take 1⁄3 cup meat mixture and form it into a flat circle, about 4″ in diameter. (Make the patty slightly larger or smaller depending on the width of your mozzarella cheese slice—the patty should be just slightly wider than the cheese slice.) Place a piece of cheese in the center and top with another 1⁄3 cup meat mixture, also flattened into a circle. Seal the edges shut and repeat with the remaining meat and cheese, until you have 6 filled hamburger patties.

Cook the burgers. Heat the canola oil in a large, nonstick skillet over medium-high heat. Place the burgers in the pan (as many as will fit), cover, and cook until browned, about 3 to 6 minutes per side. Place each burger on the bottom half of a bun, top the burger with about 2 tablespoons pesto, cover with the bun top, and serve.

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French Onion Soup with Broiled Swiss Caps

Posted by Dawn Welch

frenchonionsoupWhen I was 19 years old, I joined the crew of a cruise line as a purser. Up until that point, the fanciest sit-down meal I had ever experienced was my prom dinner at a banquet hall in Oklahoma. On the cruise ship, I was just like Julia Roberts in Pretty Woman, not knowing which fork to use, let alone the proper way to hold it! So, at my first dinner I went for soup, the simplest and most straightforward dish I could think of. Though I’d never had French onion soup before, it was truly love at first bite.

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Onion Soup
1⁄2 cup (8 tablespoons) unsalted butter
4 large (3 pounds) white onions, halved and thinly sliced
11⁄2 teaspoons salt
1⁄2 teaspoon freshly ground black pepper
8 cups canned beef (or vegetable) broth
3 tablespoons all-purpose flour

Cheese Toast
6 slices (1″ thick) French bread
2 tablespoons unsalted butter, melted
6 slices Swiss cheese
1⁄4 cup finely grated Parmesan cheese

Cook the onions. Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the onions, salt, and pepper and reduce the heat to low. Cook until the onions are soft and golden brown, stirring occasionally, about 20 minutes.

Simmer the soup. Meanwhile, bring the beef broth to a boil in another pot. Mix the flour into the onions and cook for 1 minute, stirring constantly, then add 1 cup of beef broth, stirring well to work out any lumps. Add the remaining beef broth and bring to a boil. Reduce the heat to a gentle simmer, partially cover the pot, and cook for 40 minutes.

Make the cheese toasts and serve. Heat the broiler to high. Brush both sides of the bread slices with melted butter and place them on a rimmed baking sheet. Broil until golden on both sides, about 1 minute per side (watch the bread closely, as broiler intensity varies). Top each slice with a piece of Swiss cheese and broil until the cheese is bubbly and browned, about 11⁄2 minutes. Divide the soup among 6 bowls. Add a piece of cheesy bread to each bowl, sprinkle with Parmesan, and serve.

Cook Smart
Turn the last bowl of french onion soup into french dip sandwiches. Warm a few slices of roast beef in a saucepan with some soup. Use tongs to place the beef and onions from the soup between a split french roll. Serve with the broth on the side for dunking.

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Shakshouka Eggs, Tomatoes and Peppers

Posted by Dawn Welch

shakshoukaeggsThough the name shakshouka (shock-SHOE-ka) sounds exotic, this quick, one-pan Middle Eastern–style dish is nothing more than eggs simmered in a sauté of fresh tomatoes, peppers, and onions. It’s beautiful served up in a cast-iron skillet. Just bring the whole pan to the table (tell everyone to mind their fingers as the pan will be hot!) and serve it family-style, straight from the skillet. Warm pita bread for dipping is a must.

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3 tablespoons olive oil
1 large yellow onion, halved and thinly sliced
1 small red bell pepper, ribbed, seeded, and thinly sliced
1 small green bell pepper, ribbed, seeded, and thinly sliced
1 garlic clove, finely minced or pressed through a garlic press
1⁄2 teaspoon ground cumin
1⁄2 teaspoon dried oregano
1⁄4 teaspoon red-pepper flakes
1 teaspoon salt
Freshly ground black pepper
3 large tomatoes, cored and sliced into 1⁄2″-thick wedges
6 large eggs
Pita bread, for serving

Sauté the vegetables. Heat the oven to 300°F. Heat the olive oil in a large skillet (preferably cast-iron) over medium-high heat. Add the onion and cook, stirring often, until it begins to soften, 2 to 3 minutes. Add the bell peppers and cook until they begin to soften, an additional 2 to 3 minutes. Stir in the garlic, cumin, oregano, red-pepper flakes, 3⁄4 teaspoon of the salt, and a few grinds of pepper, and cook until the garlic is fragrant, 1 to 11⁄2 minutes. Add the tomatoes (if your tomatoes don’t look juicy, add 1⁄4 cup of water to the skillet along with them), reduce the heat to medium, and cook until the tomatoes break down and are saucy, 4 to 5 minutes. (If your pan looks dry, add 1⁄4 to 1⁄2 cup of water to the skillet and let it cook in for a minute or two before adding the eggs.)

Cook the eggs and serve. Crack the eggs over the tomatoes and sprinkle with the remaining 1⁄4 teaspoon of salt. Reduce the heat to medium-low and cook, covered (any lid that is larger than the circumference of the pan will work—it doesn’t have to be a perfect fit or match), until the whites are set and the yolks are still soft, 4 to 6 minutes. While the eggs cook, place the pita bread in the oven to warm. Divide the shakshouka among 6 bowls, making sure each gets an egg on top. Serve with the pita bread for dipping.

Cook Smart
This is a special treat made with ripe and juicy tomatoes, but in the winter, when tomatoes lose their appeal and prices skyrocket, I’ll use canned tomatoes in juice instead.

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Turkey, Swiss and Asparagus Crepes

Posted by Dawn Welch

turkeyswisscrepesCrêpes seem a bit intimidating to make, but if you can make pancakes, you can make these because the batter is essentially the same. Stuff them with just about anything, from a slice of Black Forest ham and jalapeño-Jack cheese, to leftover roasted vegetables and fontina, or even last night’s roasted chicken with mushroom sauce. Of course you can easily turn them into a sweet dish, too, just by adding a swipe of chocolate spread or a sprinkle of granulated sugar before rolling. There you go — breakfast-for-dinner and dessert in one fell swoop.

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16 (11⁄2 pounds) asparagus spears, ends snapped off
Salt
1 cup + 2 tablespoons pancake mix, store-bought or homemade
1⁄2 teaspoon herbes de Provence
3 large eggs
1 cup low-fat or whole milk
1⁄2 cup water
11⁄2 tablespoons unsalted butter, melted
12 slices Swiss cheese
12 slices deli turkey

Steam the asparagus. Bring a large pot with 11⁄2″ of water to a simmer. Add a steamer insert and the asparagus spears, cover, reduce the heat to low, and steam the asparagus until just tender, about 2 to 3 minutes. (If you don’t have a steamer, bring 1⁄2 cup of water to a simmer in a large skillet; add the asparagus, cover, reduce the heat to low, and steam until tender. Lift the asparagus from the pan, leaving any extra water behind. You can also steam the asparagus in the microwave.) Sprinkle the asparagus with a little salt and set aside.

Make the crêpe batter. In a large bowl, whisk together the dry mix and herbs, and set aside. Whisk the eggs together in a small bowl and then whisk in the milk, water, and half of the butter. Slowly pour the milk mixture into the dry ingredients, mixing until just a few lumps remain.

Cook the crêpes. Place a baking sheet or ovenproof platter in the oven and heat the oven to 200°F. Place a medium skillet over high heat. Add 1⁄2 teaspoon of the remaining butter to the pan, tilt the pan toward you, and pour 1⁄4 cup of batter into the upper part of the pan. Swirl and rotate the pan until the batter completely covers the pan bottom. When the crêpe is browned, about 2 minutes, flip it and reduce the heat to medium-low. Immediately top with 1 slice of cheese, 1 slice of turkey, and 2 asparagus spears. Cover the pan and cook until the underside of the crêpe is lightly browned, 1 to 2 minutes, then fold the ends of the crêpe over the filling to make a tidy package. Turn the crêpe out onto a plate, seam-side down, and serve immediately, or transfer the crêpe to the baking sheet or platter in the oven to stay warm while you make the remaining crêpes.

Cook Smart
You can whip up the crêpe batter a few nights ahead and store it covered in the refrigerator. It will keep for up to 3 days.

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Chef’s Pasta Salad

Posted by Dawn Welch

chefspastasaladMy kids always hang out with me in the kitchen, peeling and chopping vegetables and stirring roux. This pasta salad is one of their favorite recipes to make. It’s perfect for young cooks because it’s simple, totally delicious, and can be varied to their hearts’ content just by adding whatever is in the fridge. Toss the pasta salad with the dressing, then give them free rein to raid the fridge and finish off the salad with whatever they think would be tasty additions.

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Salad
8 ounces farfalle (bow-tie) pasta
1 tablespoon extra-virgin olive oil
About 1 cup diced ham
1 cup (about 4 ounces) shredded sharp Cheddar or Swiss cheese
1 large tomato, diced
1⁄4 cup chopped fresh flat-leaf parsley
6 ounces salad greens
2 hard-cooked eggs, finely chopped
Salt and freshly ground black pepper

Vinaigrette
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 tablespoon light or dark brown sugar
1⁄2 teaspoon salt
1⁄2 cup extra-virgin olive oil

Boil the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions or until it is al dente. Drain, transfer to a large bowl, and toss with 1 tablespoon of olive oil.

Prepare the vinaigrette. While the pasta cooks, make the vinaigrette. Whisk the mustard, vinegar, sugar, and salt together in a large bowl. While whisking, slowly drizzle in the olive oil and set aside.

Toss the salad. Add the vinaigrette to the pasta and toss to coat. Add the ham, cheese, tomato, parsley, and greens and toss to incorporate. Transfer the pasta salad to a serving bowl, sprinkle the egg on top, season with salt and pepper, and serve.

D2D
Sometimes I wonder what people did before the Internet! the Web can be a great source for deals, especially when you’re buying in bulk. If you’re partial to a certain brand, whether it’s tea, good-quality baking chocolate, or dried pasta, try finding it in bulk online. even when you factor in shipping, the savings can be immense.

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Dipped French Toast

Posted by Dawn Welch

dippedfrenchtoastLike our neighbors in Texas, I think bigger is better, which is why I use thick slices of Texas toast for my French toast. Instead of dunking the thick slices in plain old eggs and milk, though, I use griddlecake batter as the coating. It yields a heartier version of this classic, with a rich, eggy crust that nicely holds up against powdered sugar and maple syrup. If you like your French toast made with buttery bread such as brioche or eggy challah, slice it just between 1⁄2″ and 3⁄4″ thick for the best consistency.

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Ingredients
3 cups all-purpose flour
1 tablespoon + 1 teaspoon baking powder
1⁄3 cup sugar
11⁄2 teaspoons salt
3 large eggs
3 1/2 cups low-fat or whole milk
3⁄4 cup (11⁄2 sticks) unsalted butter, melted, plus 1 tablespoon butter for skillet
1 teaspoon vanilla extract
12 slices Texas toast or other thickly sliced white bread
Confectioners’ sugar, unsalted butter, and maple syrup, for serving

Make the batter. Heat the oven to 250°F and place a baking sheet on the middle shelf. Whisk together the flour, baking powder, sugar, and salt in a large bowl. Whisk the eggs in a small bowl and then pour in the milk and 10 tablespoons of the butter, whisking to combine. Stir the milk mixture into the dry ingredients, mixing until just a few lumps remain.

Prepare the bread and batter. Heat the oven to 250°F and place a baking sheet on the middle shelf. Add the milk and vanilla to the griddlecake batter and then pour it into a 13″ x 9″ baking dish.

Cook the french toast. Melt the butter in a large skillet over medium-high heat. Place a few slices of bread in the batter just long enough for the bread to be semisoaked on one side but not falling apart, 15 to 20 seconds. Gently turn the slices over and soak the other side for 5 to 10 seconds, then transfer to the hot pan. Cook until golden brown, 2 to 3 minutes, then flip and brown the other side. Transfer the French toast to the oven to keep warm while you cook the remaining pieces. Slice each piece in half on a diagonal and place 4 slices on a plate. Sprinkle with some confectioners’ sugar and serve with butter and maple syrup.

D2D
If you see whole loaves of bread on sale, buy one! Slice the loaf when you get home and freeze for french toast (or whatever) whenever the craving calls.

Cook Smart
Maple syrup is delicious but can be quite pricey, so if I have some fresh fruit around, I make my own quick fruit syrup to serve instead. Place equal parts sugar (use brown for a more molasses-y flavor) and water in a small saucepan and bring to a simmer. toss in a handful of fresh fruit (whatever you have on hand or in the freezer is fine), reduce the heat a bit, and cook until the fruit softens and “melts” into the liquid. add a pinch of salt and a little vanilla extract if you like, and there you have it!

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Rosemary and Thyme Roasted Chickens: I Will Survive

Posted by Dawn Welch

rosemarythymechickensPrep time: 15 min
Cook time: 1 1/2 hours

This was my first post, and I’m repeating it because it’s super good and shows how to cook once and use twice to save time and money. I chose this recipe for my first post for a very special reason. I always took all the herbs that grew wild around the Rock Cafe for granted.

But when the Rock burnt down in May 2008, my friends and neighbors came together, dug up the herbs, and planted them in their gardens and yards.

One year later, when the Rock had risen from the ashes and I was preparing for my grand reopening, my friends and supporters came once again and replanted my thyme and rosemary. Amazing!! Y’all, you’re the reason why I love Stroud, why I love the Rock and why I do what I do. Now let’s cook up some chicken!

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Salt Rub
1⁄4 cup kosher salt
2 garlic cloves, finely minced or pressed through a garlic press
1 tablespoon finely chopped fresh rosemary
2 teaspoons freshly ground black pepper
1 teaspoon finely chopped fresh thyme
1⁄2 teaspoon dried oregano (or 1 teaspoon fresh oregano)

Chickens
2 whole chickens (3–4 pounds each)
1 large yellow onion, quartered
6 sprigs fresh rosemary
4 sprigs fresh thyme
4 tablespoons unsalted butter (optional)
Canola oil

Make the salt rub. Pulse the salt, garlic, rosemary, pepper, thyme, and oregano together in a food processor, or chop together on a cutting board until the salt is flecked with green bits and it is very fragrant; set aside.

Season the chickens. Heat the oven to 375°F. Pat the birds dry, inside and out, with paper towels. Tuck the wings behind the birds (it should look as if they were putting their hands behind their heads). Divide the onion, rosemary sprigs, and thyme sprigs between the 2 birds and tuck them into the cavities. Slide 1 tablespoon of butter (if using) under the skin of each breast. Tie the legs together with kitchen string, then season each bird with 2 tablespoons of the herbed salt.

Roast and carve the chickens. Grease a roasting rack with some canola oil. Place the chickens breastside down on the rack in a roasting pan, or over a foil-lined, rimmed baking sheet. Roast for 30 minutes, then turn the chickens breast-side up, add 1 cup of water to the roasting pan (or 1⁄2 cup if using a rimmed baking sheet), and roast until an instant-read thermometer inserted into the thickest part of the thigh joint reads 170°F, about 11⁄4 to 11⁄2 hours.

Remove the pan from the oven and let the chickens rest for 5 minutes before carving and serving. If you’re saving 1 chicken to use in the recipes on pages 6 through 11, then let the chicken cool completely before removing the meat from the bone. Place the meat in quart-size, resealable bags and refrigerate for up to 3 days or freeze for up to 3 months.

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Baked Honey-Glazed Ham

Posted by Dawn Welch

bakedhoneyglazedhamHam is a crowd-pleaser, delicious, and a great value, so why save it for holidays? I like to bake one for a midweek dinner and use the leftovers for all kinds of dishes to serve throughout the weekend.

Keep your eyes peeled for ham on sale, buy a few, and freeze them—they’ll keep for up to a year. I prefer bone-in hams with a little bit of fat still on them, but this recipe will work with any kind of large, cooked ham.

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Ingredients
1 bone-in ham (7–9 pounds), fully cooked
Canola oil
3⁄4 cup honey
3⁄4 cup light brown sugar
2 teaspoons dry mustard
1 tablespoon fruit juice, such as apple, cranberry, orange, or pomegranate
10–12 whole cloves

Score and bake the ham. Heat the oven to 325°F. Place the ham on a cutting board fat-side up and make 1⁄4″-deep diagonal cuts in 2″ intervals to create a diamond pattern. Grease a roasting rack with a little oil and place the ham on the rack, fat-side up. Set the rack into a roasting pan and bake until the internal temperature of the ham registers 110°F on an instant-read thermometer, about 2 to 21⁄2 hours.

Glaze the ham. While the ham is baking, whisk together the honey, brown sugar, mustard, and fruit juice in a small bowl. Remove the ham from the oven and increase the temperature to 425°F. Stud the center of each diamond with a clove. Brush the entire ham with the glaze, pour 3⁄4 cup of water into the bottom of the roasting pan, and place the pan back in the oven until its temperature reaches 125°F, about 15 minutes longer. Remove the pan from the oven, and transfer the ham to a cutting board. Tent the ham with foil and let it rest until its temperature reaches 135°F
to 140°F, 20 to 30 minutes.

D2D
The best time to buy whole, cooked hams is either before or after the holidays—you are virtually guaranteed that they’ll be on sale.

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Chicken-Fried Steak and Bacon Gravy

Posted by Dawn Welch

chickenfriedsteakChicken-fried steak is the official state meal of Oklahoma, and it’s the signature dish on the Rock Cafe’s menu, with diners traveling hundreds of miles on Route 66 just to get a taste. Like many Oklahomans, I make mine with cube steak (also called a minute steak), an inexpensive and already tenderized cut from the round of the cow. I dip the steaks in buttermilk first, then dredge them through a spiced cracker crumb mixture that turns beautifully golden and crisp in a cast-iron skillet. Served up with old-fashioned bacon gravy (which is also great with biscuits), it doesn’t get much better than this.

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Steak
1 cup all-purpose flour
1⁄2 cup cracker crumbs (about 30 saltines)
1⁄2 teaspoon garlic powder
11⁄2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup buttermilk
4 cube steaks (6 ounces each)
4 cups canola oil

Gravy
3 slices bacon, sliced crosswise into 1⁄2″-wide pieces
1 small yellow onion, finely chopped
3 ounces button mushrooms (about 2⁄3 cup), stemmed and thinly sliced
1⁄4 teaspoon salt
2 garlic cloves, finely minced or pressed through a garlic press
1 tablespoon sweet paprika
Pinch of cayenne pepper
1⁄4 teaspoon freshly ground black pepper
2 tablespoons (1⁄4 stick) unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk, warmed but not hot

Bread the steaks. Whisk the flour, cracker crumbs, garlic powder, salt, and pepper together in a wide, shallow dish. Pour the buttermilk into a wide bowl. Dip each steak into the buttermilk, then dredge it through the dry ingredients, making sure both sides are evenly coated.

Make the gravy. Cook the bacon over medium-high heat in a medium skillet until crispy, stirring often, 4 to 5 minutes. Use a slotted spoon to transfer it to a paper towel–lined plate and set aside. Add the onion to the pan and cook, stirring often, until soft and just starting to brown, about 3 minutes. Stir in the mushrooms and the salt and cook, stirring often, until the mushrooms release their juices, about 5 minutes. Mix in the garlic, paprika, cayenne, and black pepper, and cook until the garlic is fragrant, about 30 seconds. Reduce the heat to medium, add the butter and let it melt, stirring often. Use a wooden spoon to mix in the flour. Cook, stirring constantly, for 2 minutes, then slowly begin to add the milk a little at a time, mixing well between additions to avoid lumps. Cook until slightly thickened, 1 to 2 minutes, then reduce the heat to low and cover, stirring occasionally, to keep the gravy warm. Just before serving, stir in the reserved bacon.

Fry the steaks. Heat the oil in a large, deep skillet (preferably a cast-iron one) over medium-high heat. Once the oil reaches between 350°F and 375°F on an instant-read thermometer, reduce the heat to medium and carefully slide the steaks into the hot oil. Fry on both sides until the coating is golden brown, about 10 minutes. Transfer to a paper towel– or brown bag–lined plate to drain. Serve the steak immediately covered with the bacon gravy.

D2D
When I have just a few strips of bacon left in a package, I like to chop it into narrow strips (what the french call lardons) and stow it away in a quart-size resealable bag in the freezer. It comes in handy when I don’t have bacon in the house (a rarity, but it does happen!) and want to make home fries, gravy, or even bacon bits for a salad with blue cheese dressing and juicy garden tomatoes. No need to thaw, just use the bacon pieces straight from the freezer.

Cook Smart
To make cracker crumbs, place some crackers in a food processor and pulse until very fine. Or, for a more low-tech approach, place the crackers in a resealable plastic bag and crush them with a meat mallet, rolling pin, or the bottom of a heavy skillet until fine and mealy. A 15-ounce box of saltine crackers makes about 41⁄2 cups of cracker crumbs.

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Coriander Sugar-Rubbed Salmon

Posted by Dawn Welch

coriandersugarsalmonThe way commercial fishermen freeze salmon these days is nothing short of a miracle. If I put 2 cooked fillets in front of you, one that was fresh and one that was frozen, I’d bet you’d have a hard time telling which was which! There is absolutely no crime in buying frozen fish, especially when it’s so convenient to have in the freezer (defrost in a bowl of cool water in about 30 minutes; replenish the cool water every 10 minutes). So good for you, and such a great value.

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Ingredients
11⁄2 tablespoons coriander seeds
11⁄2 tablespoons cumin seeds
1 teaspoon black peppercorns
1 tablespoon fennel seeds
3 tablespoons dark brown sugar
1 teaspoon salt
4 salmon fillets (6 ounces each, 1″–11⁄2″ thick)
1 teaspoon canola oil

Make the coriander rub. Toast the coriander, cumin, and peppercorns in a skillet over medium-high heat for 2 minutes, stirring often. Add the fennel seeds and continue to toast until fragrant and the cumin seeds brown, an additional 1 to 2 minutes. Transfer the spices to a rimmed sheet pan or plate to cool, and then place in a coffee grinder along with the sugar and salt and pulverize it to a fine powder. Transfer 2 tablespoons to a wide, shallow dish. (The rest can be stored in an airtight container or jar placed in a cool, dark spot for up to 1 month.)

Prep the salmon. Place the salmon on your work surface and feel for pinbones, using tweezers to remove any you find. Holding the salmon on the skin side, press the top into the spiced sugar, making sure the top is evenly coated, then set it on a large plate. Repeat with the remaining fillets, and then cover the plate with plastic wrap and refrigerate for at least 1 hour or preferably overnight.

Roast the salmon. Adjust 1 oven rack to the upper position and 1 to the middle position. Heat the oven to 400°F. Line a rimmed baking sheet with foil and lightly grease the foil with the oil. Place the salmon skin-side down on the foil and roast on the middle rack until the fillets are cooked on the outside but still quite pink in the middle, 5 to 7 minutes. Turn the broiler on, move the salmon to the top rack, and broil until the sugar just starts to bubble, 1 to 2 minutes (watch your salmon carefully, as broiler intensity varies and the sugar can quickly burn). Remove from the oven and transfer the salmon (with or without the skin) to individual plates. Serve immediately.

D2D
There’s a lot to be said for slowing down and being friendly with your butcher or fish counter person. let them know what you like to cook and eat. once they start recognizing you as a regular, they’ll be happy to let you know when good products come in at good values.

D2D
Many fishermen sell their daily catch at remarkable savings. On weekends, make a trip to wherever fishermen hang out—a seaside pier or lakefront dock—to score the freshest fish at the best prices. Make sure they have gutted and scaled the fish if possible, unless you simply love those tasks yourself!

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