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Snackshot of the Day: Chocomole Sundae

Snackshot of the Day: Chocomole Sundae

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Photos of all things food and drink from The Daily Meal

A Chocomole Sundae made with vanilla ice cream and praline sauce from 'Jeni's Splendid Ice Creams at Home.'

The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.

Today's Snackshot is of a Chocomole Sundae. The Chocomole Sundae is a recipe from Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer. Bauer is the owner of the Columbus, Ohio-based ice cream brand, Jeni's Splendid Ice Creams. This sundae is made from vanilla ice cream, praline sauce, whipped cream, cinnamon, bittersweet chocolate, and ground Fritos. Click here for the recipe.

Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at], subject: "Snackshots."

Follow The Daily Meal's photo editor Jane Bruce on Twitter.

The History of Ice Cream Sundaes

The ice cream sundae is a simple yet iconic construction: one or more scoops of ice cream, topped with one or more syrups (chocolate, caramel, or fruit). These days a whipped cream topping is essential ditto some kind of textured topping, alone or in combination (candy sprinkles, nuts, and—occasionally—canned or fresh fruit). And a sundae wouldn’t be a sundae without a crowning maraschino cherry.

It seems like a thing that’s always existed, but of course, it had to come from somewhere. It falls fairly early on in the timeline of American ice cream history, though it’s a relative newcomer in terms of frozen desserts through time.

Who Invented the Ice Cream Sundae?

That’s a matter of opinion, fueled by local pride. Some say the first sundae was dished up in Ithaca, New York, in 1892. Two Wisconsin towns—Two Rivers and Manitowoc—have competing claims. Buffalo, New York, has also stepped up. Same with Norfolk Virginia and Plainfield, Illinois. Oh, and don’t forget Evanston, Illinois, Cleveland, New York City, and New Orleans. What seems clear is that the sundae was the creation of late 19th-century America, either as a simple dish of scooped ice cream doused in fruit syrup, or an ice cream soda (ice cream and syrup) without the fizzy water, since in some places (Illinois, for instance) the drinking of soda was illegal on Sundays.

By the early 1900s the sundae was an inevitable weekend treat in soda fountains. Fancy variations sprang up, thanks to inventive fountain owners and enterprising jerks. Wikipedia lists the Robin Hood sundae, Cocoa Caramel sundae, Black Hawk sundae, Angel Cake sundae, Cherry Dip sundae, Cinnamon Peak sundae, Opera sundae, Fleur D’Orange sundae, Knickerbocker sundae, Tally-Ho sundae, Bismarck, and George Washington sundaes, and that’s only a small, random listing.

Classic Sundae Blueprints

Some of those above examples might sound inscrutable since they’ve faded from popular consciousness or may have been one-off creations to begin with (we can only assume the George Washington involved extra cherries…), but other classic sundae formulas are still going strong. Here’s a sampling:

Black and White Sundae

Vanilla ice cream with chocolate sauce and chocolate ice cream with marshmallow sauce—the black and white cookie of the sundae world.

Banana Split

A peeled and split banana with three scoops of ice cream, each with a different flavored sauce, crushed pineapple, whipped cream, nuts, and maraschino cherries—so big it required the invention of a new type of sundae glass to hold it all. (Even this timeless classic is open to interpretation, though. We made it a bit healthier—and simpler to put together—in our Frozen Yogurt Banana Split recipe grill the bananas first for a summer upgrade.)

Hot Fudge Sundae

Ice cream, warm chocolate sauce, whipped cream, nuts or sprinkles, and a maraschino cherry. So good it has its own food holiday (which happens to be on July 25).

Turtle Sundae

Vanilla ice cream with chocolate and caramel sauces, whipped cream, and chopped, toasted pecans.

Brownie Sundae

Built on a base of brownies, you have vanilla ice cream, chocolate sauce, peanuts, and whipped cream. We updated that too, in our Brownie Ice Cream Parfait recipe.

Ice Cream Sundae Recipe Ideas

Any of the above are easy enough to recreate at home, and we wrote a whole guide on setting up the ultimate ice cream sundae bar for a party, but if you need some single-serving inspiration, check out some of our favorite ice cream sundae combos and mix-and-match components below. Don’t neglect savory sundae toppings either—or unique ice cream flavors, for that matter.

These Are The Best 26 Restaurants You Need To Discover In Vancouver For 2019

If you love food and crave it 24/7, you’re in the right place. Hey there! It’s Emma Choo here with my carefully curated list of food spots you need to try or rediscover this year in Vancouver!

My wonderful hometown, Vancouver is one of those cities that has a bit of everything you have ever wanted to try in one place. Being located at the intersection of mountains, land, and water, our expansive food landscape is backed up with some of the freshest and robust local ingredients that one could dream of. Whether you’re new to Vancouver or have lived here your whole life, I hope this list of restaurants can give you a reason to step out and eat till your heart’s content.

I have broken the list down into the following sections: Breakfast/Brunch, Lunch, Dinner, Fancy Meals, and Dessert. Yes, fancy meals get a spot on its own for those special nights you want to treat yo’self or that special person.

I don’t know about you, but I’m already salivating…so let’s get to it!

Breakfast/Brunch Spots

Lift Breakfast Bakery LTD.

101 Lonsdale Ave, North Vancouver, BC V7M 2E6

Before opening up this friendly neighbourhood breakfast spot in North Vancouver, Chef Jane Copeland worked for the famous El Bulli restaurant in Spain. People always wonder why she decided to open a breakfast joint after having worked at one of the most highly recognized restaurants in the world.

She says that El Bulli equipped her with the right skills, but at the end of the day she wants to cook what she loves to eat. From the bread to the pastrami, everything is made from scratch at Lift Bakery. My go-to orders are the heritage hash and 1 st Street lemon ricotta pancakes (think fluffy lemon loaf)!

The Red Wagon

2296 East Hastings Street, Vancouver, BC V5L 1V4

The Red Wagon is a good ol’ classic diner that has been around for years. It’s one of those places where you want to grab a friend and share the ‘Super Trucker’ that comes fully loaded with 2 eggs, 2 buttermilk pancakes, pulled pork, crisp pork belly, homefries and toast. Oh, and you must go big or go home with Jack Daniel’s spiked syrup for $3 more! It’s booomb with the pulled pork and pork belly.

Chewie's Biscuit Co.

2822 W 4th Ave, Vancouver, BC V6K 1R2

Newly opened in Kitsilano is Chewie’s Biscuit Co! A mom-and-pop shop serving up light and fluffy biscuits done 5 different ways! You can sink your teeth into a straight up buttery biscuit, get it French-toasted, sandwiched, eggs bennied, and in a BONUT form. Think biscuit + donut = MINDBLOWN.

12 Sugar-Free Dessert Recipes That Definitely Don’t Skimp on Flavor

Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.

In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.

Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.

The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.


Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)

What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.

How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.

Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.

For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!

Nestlé Toll House Is Releasing Hot Fudge Sundae Baking Morsels This Summer

It&aposs been a good year for Nestlé Toll House fans. Back in February, the brand announced their Disco baking chips complete with edible glitter, and in March, they broke genres with their cookie-inspired syrups. Now, Nestlé Toll House has given us even more reasons to look forward to the days ahead with two new upcoming Morsels & More offerings.

The first, Hot Fudge Sundae, consists of semi-sweet chocolate morsels, mini marshmallows, and, in a brilliant move, waffle cone bits (if you are not trying more desserts with cone bits in them, you&aposre missing out). The second mix, Chocolate Peanut Caramel, strikes the perfect balance of sweet and salty with milk chocolate morsels, peanut halves, and caramel pieces.

We won&apost have to wait too much longer to incorporate these morsel mixes into our baking projects, ice cream sundaes, trail mixes, and whatever else we can conjure. Hot Fudge Sundae and Chocolate Peanut Caramel Morsels & More will be hitting shelves in June and will retail for a suggested price of $3.99.

Ice Cream Sundae Recipes

gluten free, dairy free, egg free, vegetarian, vegan

Baked Peaches and Cream Sundaes from Go Dairy Free

gluten free, grain free, dairy free, egg free, sugar free, vegetarian, vegan, paleo, primal

Banana Ice Cream Sundae from Simply Quinoa

gluten free, dairy free, egg free, vegan

Bananas Foster Sundae with Caramel Sauce from Go Dairy Free

Brownie Fudge Sundae from Lynn’s Kitchen Adventures

gluten free (when you use gluten-free option)

Brownie Fudge Sundae from Lynn’s Kitchen Adventures

gluten free, grain free, dairy free, egg free, vegetarian, and vegan

gluten free, dairy free, egg free, vegetarian

Chocolate Candy Cane Ice Cream Sundae from Simply Quinoa

gluten free, dairy free, egg free, vegan

Chocolate Fudge Waffle Sundaes (Gluten-Free Vegan) from Sarah Bakes Gluten Free

Christmas Sundae from Gluten Free SCD and Veggie

gluten free, grain free, refined sugar free, SCD

Christmas Sundae from Gluten-Free SCD and Veggie

Fun Fruit Sundaes from Adventures of a Gluten-Free Mom

gluten free, grain free, dairy free, egg free, vegan

Fruit Sundae from Adventures of a Gluten-Free Mom

Fresh Blueberry Sundae from Spabettie

gluten free, egg free, vegetarian

Fresh Blueberry Sundae from Spabettie

Fruit Sundaes from Cuter Than Gluten

gluten free, grain free, dairy free, egg free, refined sugar free, vegan

Fruit Sundaes from Cuter Than Gluten

gluten free, grain free, dairy free, egg free, vegetarian, vegan

Grilled Pineapple Split Sundae from Jeanette’s Healthy Living

Maple Caramel Brownie Sundae from Chocolate-Covered Katie

gluten free, grain free, dairy free, egg free, vegan

Maple Caramel Brownie Sundaes from Chocolate-Covered Katie

gluten free, grain free, dairy free, egg free, vegan

Maple-Nut Ice Cream Sundae from Gluten Free Easily

gluten free (use gluten-free option), dairy free, egg free, vegan

gluten free (when you use gluten-free option at bottom of recipe), dairy free, egg free, vegan

Gluten-Free and Vegan Mint Chip Brownie Sundae from Go Dairy Free

Peanut Butter Ice Cream Sundaes from Lynn’s Kitchen Adventures

gluten free (if using oat option, be sure to use certified gluten-free purity protocol oats like these), dairy free, egg free, vegan, with refined sugar-free and paleo options

Raw Mint Chocolate Chip Ice Cream Sundaes from Oatmeal with a Fork

gluten free, dairy free, egg free, vegan

Red, White, and Blue Sundae from And Love It, Too!

Skillet Cookie Sundaes from Clean Eating with a Dirty Mind via Real Everything

gluten free, grain free, paleo, primal

gluten free (when you use gluten-free option), dairy free, vegetarian

S’mores Ice Cream Sundae from Go Dairy Free

gluten free, egg free, vegetarian

Sugar-Free Hot Fudge Frozen Yogurt Sundae

gluten free, dairy free, egg free, vegan

Super Mini Chunky Monkey Ice Cream Sundaes from Gluten Free Easily

gluten free, dairy free, egg free, vegetarian, vegan

Gluten-Free and Vegan Mug Brownie Sundae from Gluten-Free Palate

gluten free, dairy free, egg free, vegan

Watermelon Sherbet Sundaes from Cuter Than Gluten

Broken – Unable to find a seat, I braced my shoulders against a wall of my friend’s studio apartment. After greeting me with a hug at the door, he’d quickly planted himself on the couch, draping his arm around a quiet-looking girl I’d never met. Suddenly aware of my situation, I conducted a quick scan of the remaining faces, coming to the realization that I didn’t know anyone besides my friend. Although I like meeting new people, I was a little uncomfortable. I couldn’t decide how to stand, where to look or what to do with my hands, becoming increasingly antsy as the seconds ticked by. I had had the misfortune of standing with my back to the television – which everyone else was watching – when I entered the room, and wasn’t sure if I should reorient myself or strike up a conversation with the girl in front of me. So I shuffled my feet. Awkwardly. Each pair of eyes was entranced by the screen. My friend’s guests stared as if it were a chest of riches, everyone greedily consuming the fortune of visual occupation within. So they all watched. I’d been painfully aware of his gaze since I entered the room. His penetrating stare began when I entered the room and hadn’t faltered since. Feeling insecure and claustrophobic, I avoided his eyes and twisted to lean on my left shoulder. Finally deciding that I, too, was more comfortable watching the TV than standing in silent defiance toward the crowd, I settled into my new stance. A veil of comfort swept over me, but it was brief out of the corner of my eyes I saw him lift himself swiftly from the couch, then step in my direction. A quick glance granted that his face was painted not with interest and attraction, but with complete curiosity. Panicking, I took stock of myself, desperately trying to discern any abnormalities making themselves known on my clothing, hair or face. Looking down at my shoes, I recollected that I had brushed my teeth before coming over, that my shirt was stain-free and that I was completely comfortable with the way my hair looked. Still spinning, I realized that a second pair of shoes had entered my periphery. I sheepishly focused on his all-black Converse, then traced connected limbs upward to meet his face. “Hey. Uh… This is probably going to sound strange, but… Have you ever broken your nose?” I didn’t respond. I stammered, but that hardly counts. “I don’t mean to be rude,” he allowed, “but I just noticed that your nose slants to the left. Kind of. Just a little – honestly, it’s hard to tell – but I was just curious, you know. It seemed like it might be a good story.” Two years ago I would have been appalled by this “exchange,” stunned into a hurt silence and in need of escape. It would have stayed on my mind for weeks, haunting my every day and filling me with nose-related insecurity. But that day, I laughed. He was serious, but he was just trying to make conversation, which was comforting. “No, I’ve never broken it, but I know it’s crooked,” I said confidently. “No one’s ever mentioned it to me, but trust me: I’m a girl. I’ve noticed” I finished with a smile, aware that he appreciated my explanation, and we continued talking. The conversation was a warm blanket in the room of cold strangers, but I was distracted with my own thoughts while we spoke. I used to really hate my nose, but it’s stopped bothering me because I’ve learned to embrace all of my “imperfections.” I’m not skinny, I’m not the smartest, I have terrible fashion sense and I’ve got a bit of a dirty mouth. But I’m happy – and lucky – to say that I truthfully like myself the way I am. Crooked nose and all. So, stranger, I’ll take your lighthearted remarks about my appearance in stride. You just better be ready for me to tease you right back. Butter Pecan Ice Cream adapted from EpicuriousMakes about one quart.Printable Recipe 1 1/2 c (135 g) pecans, roughly chopped2 Tbls butter, softened1/4 tsp salt1 1/2 c (213 g) packed light brown sugar, divided2 c (473 ml) milk (Whole is recommended, but I used 1/2%) 2 c (473 ml) heavy cream7 egg yolks3/4 tsp vanilla Place the chopped pecans in a pan over medium-low heat and cook, tossing frequently, until you can smell the nuts and they are lightly toasted. Remove from heat and quickly stir in the butter and salt. Set aside to cool. Put 1 cup (142 grams) of the brown sugar, the milk and the cream into a medium saucepan. Begin cooking over medium heat, stirring occasionally. In the meantime, place the remaining 1/2 cup (71 grams) of brown sugar in a large bowl with the egg yolks. Whisk until ribbons form, keeping an eye on the cream. Just before the cream mixture begins to boil, use a ladle to add about 1/2 cup (118 milliliters) of the hot cream to the egg yolks and whisk immediately to combine. Pour the egg yolk and cream mixture back into the saucepan and continue cooking, stirring frequently, until the mixture has thickened. A good test to see if it has thickened enough is to dip a spoon into the custard, remove it and run your finger from the top of the spoon to the bottom. If the line from your finger floods over, keep cooking. If not, it’s done! When the custard has thickened sufficiently, remove it from the heat and pour into another container. Allow to cool slightly, then press plastic wrap over the surface and refrigerate overnight. At this point your nuts should have cooled to room temp, so put them in an airtight container for later use. After your custard has cooled completely stir in the vanilla. Pour it into your ice cream maker and freeze according to the manufacturer’s directions. Just before putting it into the freezer to set up, stir in the buttered pecans. Chocolate Sundae Cupcakes

If you're a sweets fiend, Baked By Melissa's new book, CAKES by Melissa, is here for you &mdash starting with these decadent, sundae-inspired treats. Also, don't miss out! Baked By Melissa added a special flavor to their collection in partnership with Good Housekeeping: Chocolate Graham Mini Cupcakes. Trust us: They tastes as delicious as they sound. Get them in stores or order them at all December.

  1. Preheat the oven to 350°F. Line cupcake pan with cupcake liners.
  2. Make cake: With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula. Add the sugar to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.
  3. With the mixer on medium-low speed, add the vanilla extract then add the eggs one at a time. Scrape down the edges of the bowl midway through.
  4. Combine the flour, cocoa powder, baking soda and sea salt in a separate bowl.
  5. With the mixer on low speed, add half the flour mixture. When it&rsquos mostly incorporated, add half the sour cream. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter.
  6. Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it, about 25 to 30 minutes. Let the cake cool completely before icing.
  7. Meanwhile, make icing: Pour cream, vanilla and sugar into chilled mixing bowl and whip on high speed until stiff peaks form, about 2 minutes.
  8. Assemble cupcakes: Frost each cupcake with Whipped Vanilla Icing then drizzle hot fudge sauce onto each. Top each with sprinkles and a cherry.

What you'll need: Cupcake liners ($9, Hand mixer ($68,

Recipes from CAKES BY MELISSA by Melissa Ben-Ishay. Copyright © 2017 by Baked by Melissa. Used with permission by William Morrow. All rights reserved.

20 Outrageous Ice Cream Sundaes from Across the U.S.

We searched the country, spoon in hand, for the coolest sundaes ever.

We've searched from East Coast to West Coast, north to south, for the most outrageous ice cream sundaes on the planet. Our final list? An ice cream pyramid to rival any in Egypt, a vanilla sundae gilded with gold, and banana splits, piled with all manner of ice cream toppings.

Where to Buy It: The Poky Dot in Fairmont, WV

Ingredients: Nine 1-lb. scoops of ice cream in vanilla, chocolate and strawberry on a whipped cream base, topped with chocolate, strawberry and pineapple sauces, more whipped cream, sprinkles, cherries, nuts and bananas.

Where to Buy It: Sugar Factory in New York, Florida, Illinois

Ingredients: 24 scoops of ice cream covered with hot fudge, caramel, strawberry sauce, sliced bananas, toasted marshmallows, Reese's Pieces, chocolate chip cookies, crushed waffle cones, Gummi Bears, white chocolate strawberry shavings, toasted walnuts, whipped cream, giant lollipops, and sparklers.

Where to Buy It: The Loop in Orange County, CA

Ingredients: Vanilla soft serve ice cream with a fresh churro loop, glazed and topped with you choice of items, including Fruity Pebbles, warm cookie butter, crushed almonds, Oreos and more.

Where to Buy It: Ben & Jerry's in Waterbury, VT

Ingredients: 20 scoops of Ben & Jerry's famous ice cream (choose 4 or 5 flavors) is loaded into a giant bucket, then layered with four bananas, three cookies, a brownie, four servings of hot fudge and caramel, ten spoonfuls of chopped walnuts, whipped cream, and two spoonfuls each of your four favorite toppings.

Cost: Price varies by location.

Where to Buy It: Five Pennies Creamery in Long Island, NY

Ingredients: 36 scoops of ice cream (you can get one of every flavor on the menu!), topped with your choice of wet and dry ingredients, plus whipped cream and a cherry.

Where to Buy It: Serendipity 3 in New York City

Ingredients: Three scoops of Tahitian and Madagascar vanilla ice cream, 23-carat gold leaves, chunks of rare Chuao chocolate, exotic candied fruits from Paris's Fauchon, chocolate truffles, and a tiny bowl of Grande Passion caviar sweetened with passion fruit, orange, and Armagnac. Topped with a gilded sugar flower and sprinkled with pure 24-carat gold edible dust!

Cost: $1,000 (Guinness Book of World Record's Most Expensive Sundae)

Where to Buy It: Farrell's Ice Cream Parlor (various locations in California and Hawaii)

Ingredients: Three fruit sherbert flavors, four toppings, whipped cream, bananas, cherries, fudge, sprinkles and playful pipecleaner animals and paper Farell's pennants.

Where to Buy It: Boqueria in New York City

Ingredients: Four fresh churros, vanilla ice cream, chocolate sauce, sprinkles, toasted walnuts, whipped cream and flaming sparklers.

Where to Buy It: Izzy's Ice Cream in St. Paul and Minneapolis, MN

Ingredients: 32 scoops of ice cream on a layer of crumbled cones, sprinkled with brownie bits, 7 toppings, and 3 sauces. The red hot dish and matching espresso cup (which comes with the signature 3/4-oz. "Izzy" scoop in it) is yours to keep!

Where to Buy It: Ample Hills Creamery in Brooklyn, NY

Ingredients: An entire malted pretzel ooey gooey pie gets piled with 8 scoops of ice cream, pieces of cookie dough, The Munchies (a sweet and salty mix of pretzels, Ritz crackers and M&Ms), hot fudge, salted butter caramel, whipped cream, chocolate and rainbow sprinkles, and a gummy cow in lieu of a cherry. Non-edible fences are placed around the sides of the bowl to keep it all upright.

Where to Buy It: Twohey's Restaurant in Alhambra, CA

Ingredients: A large Belgian waffle smothered with baked apples and topped with three scoops of vanilla ice cream, hot caramel sauce, whipped cream, and pecans.

Where to Buy It: Cabot's Ice Cream and Restaurant in Newtonville, MA

Ingredients: More than 60 pints of hand-scooped ice cream &mdash including scoops of coffee, Oreo, strawberry, cherry vanilla, and chocolate &mdash with 12 quarts of toppings (choose from 40) packaged separately, whipped cream, marshmallows, nuts and cherries. It can serve up to 175 people!

Monday, May 24, 2010

Salmon. And Granola.

Being the recent recipients of TEN POUNDS of salmon, I figured we should get to eating some of it. Admittedly, I have have some issues with salmon in the past - there was a fateful weekend in Oregon many summers ago where my mom and sisters and I swore we were fed so much salmon we were ready to start swimming upstream. Fortunately, I have spent a good amount of time in Northern Washington and Alaska in the last several years, and I have grown to appreciate what delicious salmon can taste like. Still not my favorite thing to eat mind you - but it can be good.

In addition, salmon gets a TON of good press about being so healthy for you (wild, not farmed) and especially if you are pregnant. The salmon that we were the proud recipients of is none other than the acclaimed Copper River Red salmon - 'fishable' for only a small window of each year and coming to us FRESH from the very waters it was caught in. Of course, we had to freeze most of it - one can only consume so much salmon at a go. But here is my favorite recipe for preparing it - pretty easy, pretty healthy, and pretty tasty. As a bonus, the glaze/herb mixture has so much flavor that it can mask the taste of lesser salmon, or disguise it completely for any non-salmon fans out there. Of course, if you have salmon this good, go sparing with the glaze so you can actually taste the fish.

Of course, after frying/roasting salmon in my house, I could not stand the smell. That's were the granola came from. Incidentally, the granola recipe is ALSO from Northern Washington. Coincidence? Yes, probably.

feeds 8 but can easily be halved

This recipe comes from a fantastic woman that I used to work with in San Francisco - she runs an incredible company called Parties That Cook ( The recipe is a little bit of effort, but it is really good and looks restaurant worthy!

3 1/2 lbs. filet of salmon, skin removed
Kosher salt and pepper

Glaze Mixture:
1/4 cup fresh lime juice (can substitute lemon juice)
1/2 cup rice wine vinegar
1/4 cup light soy sauce
1/4 cup light corn syrup
1/2 cup peanut oil
1 Tablespoon brown sugar
1/2 teaspoon of kosher salt

Herb Mixture:
3 Tablespoons grated ginger
2 Tablespoons finely minced garlic
1/2 cup chopped cilantro
1/2 cup green onions, sliced
1/4 cup chopped mint
3 red jalapeños, seeded and finely chopped
1 cup peanuts, coarsely chopped
1/4 cup peanut oil for pan-frying salmon

Preheat the oven to 425°F

Salmon: Remove the pin bones from the salmon. Cut the salmon into six-ounce filets (either by slicing narrow pieces across the whole filet, or cutting the filet in half lengthwise first and then slicing square pieces). Set aside until ready to fry. Just before cooking, season generously with salt and pepper.

Glaze: In a medium non-reactive bowl, combine the rice vinegar, soy sauce, corn syrup, lime juice, salt and brown sugar. Stir to mix and dissolve sugar and salt. Add peanut oil.

Herb Mixture: In another bowl, combine the grated ginger, minced garlic, chopped cilantro, chopped green onions, chopped mint, chopped jalapeno and the coarsely chopped peanuts.

Sear Salmon: Heat a large sauté pan over medium-high heat. Add 3-4 Tablespoons of peanut oil. (Oil should be about 1/8-inch high in the pan). Heat the oil over high heat until it is very hot. Presentation side down, add the 3-4 salmon filets to the pan (do not crowd the pan), and pan-fry until golden brown and crisp (about 3 minutes). Do not move the salmon around in the pan or the crust will not form. When an opaque pink rim about 1/2-inch-thick forms around the bottom edge of the salmon, gently transfer it to a sheet pan with the browned side up. Finish browning the remaining salmon filets.

Roast Salmon: Transfer sheet pan(s) with the seared salmon to the oven and finish cooking, about 8-10 minutes or until the white proteins begin to emerge from the fish. Salmon should still be rare (dark pink) in the center. Remove from the oven and cover loosely with foil to keep warm.

To Serve: Combine the herb and glaze mixtures right before ready to serve. Serve each piece of salmon with a generous spoonful (about 2 ounces) of sauce. Garnish with a sprig of cilantro.


I like to serve this salmon with rice (white or brown) mixed with this jade sauce. Makes a pretty presentation and gives you more green in your diet! Just prepare the rice as you normally would, then add this sauce and mix well before serving.

* 1/2 c Spinach leaves firmly
* 1 ts Grated orange peel
* 1/4 c Fresh mint leaves
* 1/2 c Fresh cilantro leaves
* 12 lg Fresh basil leaves
* 2 Green onions chopped
* 2 tb Dry sherry
* 2 tb White vinegar
* 2 tb Dark sesame oil
* 1 tb Soy sauce
* 2 ts Hoisin sauce
* 2 ts Sugar
* 1/2 ts Chili sauce Asian
* 1/2 ts Salt

Place ingredients in a blender or food processor container. Blend until pureed. Refrigerate.

And finally, when you are done smelling up your house with salmon, whip up a batch of this granola - it will make your house smell delicious. And as a bonus, it tastes pretty good too.

4 cups oats (not instant or steel cut)
1/2 cup oil (canola, vegetable, saffron, whatever)
1/4 cup maple syrup (the REAL kind, not Mrs. Buttersworths)
1/4 cup honey
1/8 cup water
2 tsp vanilla
pinch of salt
1/2 tsp cinnamon
1/4 tsp nutmeg
Nuts, flaxseed, dried fruits, etc (optional)

Pour oats into a bowl (I add some flaxseed as well). Mix remaining ingredients (except for nuts and dried fruits) in a saucepan on the stove and heat until JUST coming to a boil. Pour over oats and mix well. Spread out on a parchment lined baking sheet and bake in a 325 degree oven for approximately 30 minutes, stirring every 10 minutes or so, until the granola is lightly browned. If you are adding nuts, you may want to add them in the last ten minutes or so. Remove from oven and let cool on cookie sheet. Once cool, add dried fruits (apricots and cranberries work well) and mix together. Store in a airtight container and enjoy! Keeps for about two weeks.

Watch the video: 130 Marii Magdaleny 22 lipca (August 2022).