"The Kosher King of Ann Arbor"

I recently had a fabulous time talking with Emil Boch, chef/co-owner of From the Hearth Food - a catering service offering kosher, vegetarian and vegan dishes - and chef at the University of Michigan Hillel during the school year.  I'd heard only raves about the food Emil serves, including such stellar accolades as this one, from Jeannie Ballew of entre-SLAM:


"I truly can't say enough of this man's cooking.  It is ethereal, other worldly, intoxicating.  He uses only the freshest locally produced ingredients and produce and just seems to have a magical touch with every dish he prepares."

Wow.

So many people I know, from friends to acquaintances, were offering such extraordinary compliments about Emil's cooking - simple lunches at Hillel, take-home Shabbat dinners, catering options for special events - that I simply had to meet this man!

A native of Ortonville, Michigan, Emil is a proponent of the Slow Food movement and its dedication to sustainability, local sourcing, organics, and traditional handmade foods.  He engages in cheese making and charcuterie in his spare time, and received specialized training in Europe to further his knowledge of these hand crafts.  As the bio on his catering site states, Emil "draws inspiration from flavors of India, Latin America, France and Asia, but his style would be best described as New American."  Emil is influenced by many cultures and foods, and brings all of these together to create his own fabulous cuisine.

My friend Donna Shewach, one of Emil's most avid devotees, states that "Emil's cooking can be summed up in two words: simply delicious!  Everything he makes - from soups to main dishes, sides to desserts - is packed with flavor.  His creative use of seasoning and spices from all over the world make his dinners unique and irresistibly delicious ... always innovative and memorable."

Like so many others who are tremendously creative, Emil is a former art student; one of the reasons he left the art community, though, is because he felt he couldn't give up his pieces because of a deep "emotional attachment."  His high level of commitment now finds itself invested in the Ann Arbor/Ypsilanti community - good friends with many other restaurant and brewery owners, a regular chef at Selma Cafe breakfasts, and a volunteer with local food and farm projects.  From the Hearth Food will once again be one of many sponsors at this month's entre-SLAM, a networking event for entrepreneurs, being held at 7 p.m. this Thursday, May 31 at LIVE Ann Arbor (click here to register).

Emil was raised vegetarian and his mother cooked many ethnic foods, so he's well versed in specialized diets and a wide variety of flavors.  Although he's not Jewish, which enables him to work at Hillel during times when work is forbidden to observant Jews, Emil is considered "the Kosher king of Ann Arbor" for the inventive and distinctive dishes he has created in accordance with the dietary laws, as well as for his updates of traditional dishes.  (He can either cook in a home kitchen or in the Hillel kitchen, to certify kashrut standards.)

As Donna, an avowed foodie who keeps kosher, tells me: "When he catered dinner at my home, Emil was wonderful at accommodating all of our dietary preferences, including his delicious vegan dishes that the omnivores enjoyed too."  She also notes that while "Emil's dinners are exceptional by anyone's standards ... if you happen to keep kosher it's an added bonus" that this chef is skilled at preparing meals that go so far beyond the familiar chicken dinner or brisket.  Emil likes to serve "frat boy portions" that are extremely generous, which is great because Donna says "you’re going to want leftovers to enjoy the next day."

Emil is warm, friendly, and immensely likable - if his parking meter hadn't been on the verge of running out, we may very well have kept talking for another hour about everything from Jewish cuisine to the Pixies.  I normally need a flow chart to follow my own tangents, and Emil's quick thinking and gregarious nature even put me to shame!  Not only would you enjoy the food he prepares, but he would be wonderful to work with in planning an event, as well.

Emil very generously shared two different Jewish-influenced recipes: the Carrot Ginger Kugel pictured below and one for Home Cured Salmon, both of which would be perfect for light summertime meals.  From the Hearth Food's website also gives sample menus, to give an even better overview of his abilities and offerings.

You could prepare these dishes yourself, of course.  But as Emil says, because of his very small "family-type business," when you hire him you're "directly supporting" him and his wife and those he hires for events, rather than any large entity or corporation.  So why not let Emil cater a summer event - small or large scale - so you can taste for yourself the amazing dishes that Ann Arborites are so enamored of?


Chef Emil Boch
FromtheHearthFood@yahoo.com
734-645-7308

Easy Carrot Ginger Kugel

4 cups finely chopped carrots, peeled (5-6 medium-sized carrots)

1 cup finely chopped apple, peeled and cored (approximately 1 large apple)

1 teaspoon ground coriander
2 teaspoon fresh grated ginger

1 teaspoon kosher or sea salt

6 eggs

Preheat oven to 375F.  Grease a 9" round cake pan with butter or oil.

Process carrots and apple in food processor until finely chopped.  Add all other ingredients and process until well mixed, fluffy, and foamy.  Pour mixture into prepared pan(s) and bake for 45 minutes or until a toothpick inserted into the center comes out clean.  Cool slightly and serve warm, or chill overnight and serve cold.

Home Cured Salmon

1 whole side of salmon, 2-3 lbs

1 cup kosher salt

1 cup brown sugar

2 tablespoons coriander seeds

2 tablespoons black peppercorns

1 tablespoons pink peppercorns

1 tablespoons lemon zest

1. Place your salmon filet on a cookie sheet.

2. Rub filet on both sides evenly with the salt, sugar, lemon zest, and spices.

3. Place in a ziplock bag or "brining bag" and place in the refrigerator for up to 24-48 hours, turning over every 12 hours.

4. Rinse the salmon of all of the seasoning and pat dry.

5. Brush lightly with olive oil and garnish with fresh dill and tarragon.

Food and Fun at IKEA

My first trips to IKEA, I have to say, were less than stellar; I am on record as actually having called the place "a circle of Hell that Dante never envisioned."  The crowds, the noise, the lack of windows, my utter inability to navigate without getting lost, having been bored while accompanying others on missions of their own ... oy.  IKEA, to me, was nothing but a source of stress.

But then my friend Sassa, a native Swede, invited me on a food tour; she wanted to show me the fabulous items she'd grown up eating.  Sassa is intensely - and justly - proud of her country's cuisine, which showcases the beauty of fresh, simple ingredients and lets their flavors shine without a lot of complication.

Well, an opportunity for food, fun, and friendship?  Of course I accepted!

And so Sassa, my BFF Wendy, and I went on a Girls' Day Out to IKEA, the primary importer of Swedish foods in this area.  And you know what?  I had a fabulous time!  IKEA is now a place where I can truly say I've enjoyed myself - it has been redeemed!

Wendy saved our table - yes, we managed to find a free table in the cafeteria on the weekend! - while Sassa and I gathered up some goodies.  Some of the items, like hot dogs and french fries, were there solely to appease American children; we had no use for them.  Other items, however, were authentically Swedish and thus found their way onto our trays.

Sassa recommended the gravlax - salmon marinated in salt, sugar, dill, pepper, and spice - which came with a thick and tangy mustard-dill sauce and a light salad.  It was rich, meltingly tender, and deeply flavorful without being overpoweringly "fishy."  Wendy is not usually a fan of fish, but even she was won over by the subtlety and luxury of the dish.  (And as a side note, this could even have been a Frugal Floozie Friday feature given that the gravlax cost only $4.99.  The entire rest of our meal - a sweet treat plus beverages - totaled less than $5 as well.)

Our dessert was a fragrant apple cake.  Its shortbread crust was tender and almost bread-like, rather than resembling crumbly cookies; and the apples were sweet, spicy and just crisp-tender (with a bit of extra emphasis on the "tender").  Sassa pointed out that it's typically Swedish to serve a light vanilla sauce as an accompaniment to cake, rather than serving ice cream as is done in the U.S.  I was polite and shared with my friends, but must admit that I probably ate two bites of this for every one that they did!

Lingonberries are a beautiful red fruit with a tart flavor that is somewhat reminiscent of cranberries; they are most noted for being made into jam, but at IKEA there is also a ruby-colored lingonberry-flavored juice drink that is sweet and very refreshing.

Another drink that is classically Swedish is a beverage made with elderflowers, which come from the elderberry tree.  It came in a juice box and was very lightly flavored - almost a bit like a lightly brewed, sweetened green tea.  It was unique and distinctive, and yet also not entirely unfamiliar.  Sassa told us that it's common to take a bunch of elderflowers and soak them in lemon and water for three days before straining the liquid and bottling it.  She said that the tree's berries aren't typically used until after the first frost, which then intensifies their sweetness when cooked into a syrup.

After our light lunch, we meandered through the store a bit admiring the simple beauty of Scandinavian design, the vibrant colors of household accessories, and the inexpensive pricing that seduces a shopper into buying a little of this ... one of those ... oh, and that too! ... because it's all just so enticing and accessible and aesthetically distinctive.  This was the first chance I'd really had to peruse and investigate, rather than being on a single-minded mission.  And it was fun!

But our primary purpose was to learn about the food, and so we then found ourselves in the small grocery section tasting chocolate samples, inhaling the fragrance from the famous cinnamon rolls, and listening to Sassa offer us the proper and beautiful pronunciation of glögg [glOOg] - the famous spiced wine punch.

Sassa told us that the anchovies from back home are distinctly different than the ones available in the U.S., so I made sure to buy a can of them.  (Just as it is with the rest of the items in the store, if you meander around the grocery section of IKEA your head spins as you see 83 different things you want to get!)  The anchovies are a critical ingredient in many dishes from Sweden and - of course! - I intend to try a few new recipes.  Scandinavian shrimp are sweeter than what we usually have access to, so a bag of them came home with me as well.

A mix for a beautiful, dense, dark brown bread was available; all I needed to do was add water to the carton, shake vigorously, let it rise a bit and then bake it.  This is not my usual m.o., but it was admittedly much easier than hunting down the rye flakes, linseed, and barley malt I would have needed to make my own authentic multigrain loaf.  The bread's slightly sour flavor was exceptional when served simply with sweet creamy butter; combining it with the lovely Ost Lagrad cheese, which is firm and also a bit sour, made an ideal breakfast the next morning.  (Needless to say, I'd rushed home from the store and immediately baked the bread so I could play with my new ingredients and enjoy my treats!).

I couldn't leave the store without a jar of the famous lingonberry jam.  And although it's not pictured (I'd already opened the vacuum-sealed bag), I bought some espresso to use in the wonderful new machine Jeremy gave me for Christmas, because coffee is an essential part of Swedish culture.  Sassa told us that coffee parties are a lovely social gathering at which it is traditional to serve seven different types of sweets, from pastries to cookies.  In the past, it was the quaint social custom that a guest would be invited to partake of the goodies three times before finally succumbing to temptation; it would have been considered rude to leap in any sooner.

Many, many thanks to Sassa, who was a most charming hostess, for the grand tour of Swedish foods!  I came, I saw, I ate, I learned, and I had an absolutely wonderful time!

Savory Salmon Pancakes

My good friend Cindy (remember? -- her niece didn't have cake at her wedding, which sent me down a spiral of obsession!) gave me a lovely gift the other day to thank me for my help with some projects at work: The New York Times Passover Cookbook. A new cookbook!!! I cannot tell you how thrilled I was ... :)

So, of course, I immediately started to peruse it. I could easily have stopped everything else I was doing and just walked down the hall to the kitchen to make lunch for my co-workers with my new recipes!

But I was a good, responsible employee and waited 'til the next day to start my cooking. And the very first thing I made? A variation on the recipe featured on page 107: Mrs. Arnold Stein's Cottage Cheese Chremsele.

Chremsel ([KREM-suhl] -- ignore the spelling variations with or without an "e", as either is an acceptable transliteration) is a Yiddish word, meaning "a flat fried cake made with matzoth meal and filled usu. with prunes" (according to Merriam-Webster) ... essentially a pancake. I don't know who Mrs. Arnold Stein is/was, or why her chremslach ([KREMZ-lahk] - the plural) weren't filled with prunes. But the pancakes featured cottage cheese -- something I had in the refrigerator and was trying to use up -- so that pushed them to the top of my list.

I am not a creature of habit (OCD? -- oh, yeah; routine? -- no), and have grown exceedingly weary of eggs or cereal or toast or similar items for breakfast. I'm the kinda girl who'll re-heat spaghetti and meatballs in the morning if it's available, so being limited to kosher and vegetarian options has put a bit of a damper on my need for variety. No bacon, no sausage, no leftovers permitted to be brought home ... sigh.

Thus, an opportunity for something new and novel immediately perked up my morning.

The chremsele recipe called for separating the eggs and whipping the whites ... uh uh, not when I'm hungry after not having eaten since the night before! I also veered from the recipe by adding some salmon (and lox would have been sublime in these, if I'd had it) and a pinch of dill. Then I fried 'em up and served them with sour cream.

Oh, the decadence! The pancakes were rich and flavorful, and a fabulous option for a fast breakfast, brunch, light lunch/supper ... truly, a quick and easy recipe that will be made over and over again.

So thank you, Mrs. Stein, for inspiring my breakfast. And thank you again, Cindy, for your friendship and for the lovely, thoughtful gift which I adore ... :)

Savory Salmon Pancakes

2 eggs
1/4 cup cottage cheese
pinch of salt
generous sprinkling of lemon pepper
2 heaping tablespoons of matzah meal or flour
1/3 cup mashed, flaked salmon
2 tablespoons minced onion
1/8 teaspoon dill
1 tablespoon butter
sour cream, for serving

In a medium bowl, mix together the eggs, cottage cheese, salt and lemon pepper. Stir in the matzah meal, salmon, onion and dill.


Melt the butter in a large skillet over medium-high heat. Make 5 mounds with the batter, and cook 3 minutes per side until the pancakes are golden brown and don't wobble if you nudge them slightly with the spatula.



Serve hot, with sour cream.

Lenten Friday: A Simple Salmon Salad

Back in 2007, I created a Super Duper Double Decker Salmon Salad Sandwich for a contest sponsored by Arnold Breads. (It was named a finalist for the Detroit area, and I even got to present it on one of the local morning news shows, which was a lot of fun!) The salad was made from scratch with fish poached in wine, and lots of lovely additions to the mix (a ginger dressing, carrots, etc.). It was really good -- even Jeremy, who loathes most fish and isn't too keen on vegetables -- really liked it.

But I just wanted a simplified version the other day, something to dip toast triangles into or to stuff into pita bread. I cut to the chase with a can of salmon, some minced cucumber, a little lemon juice ... and my secret ingredient.

I love mayonnaise, and it is sublime mixed with tuna or salmon or chicken or ham to make a creamy salad. But sometimes you don't want all of the fat that comes with it, and the healthier substitutes can have an odd taste. Mayonnaise also spoils if you keep it out too long, and these sorts of salads are perfect for picnics and other warm weather activities.

And so, how to have a creamy salmon salad without what most would consider to be the requisite mayonnaise???

Hummus. Red pepper hummus, to be specific, since the depth of flavor and the richness of the color perfectly complement the gorgeous sweetness and the coral hue of the fish.

This is a ridiculously easy and immensely flavorful salad for sandwiches, stuffing into hollowed tomatoes, serving as the centerpiece on a green salad, or any other way in which you'd like to eat it. It's nutritious, too ... how 'bout that??? And it's great for those poor folks who have egg allergies, as well.

Spring is here (for most of us, anyway!), so it's time to start lightening up the menu. Nourish and nurture yourself ....

Salmon Salad

1-1/2 cups salmon, flaked
1/4 cup red pepper hummus
juice of 1/2 lemon
pinch of salt
generous sprinkling of lemon pepper
1 teaspoon Dijon mustard
2" piece of cucumber, peeled, seeded, chopped into 1/4" pieces

Stir everything together. That's it!

10 for '10

Sam Sifton, who has the best job on Earth -- restaurant reviewer and food critic for The New York Times -- wrote up a list of his favorite restaurant meals of the past year.

And so, I thought: "Hmmm ... what have I, who so relish my food, eaten this year that was particularly spectacular?" (Yeah, I'm sorta stealing Sam's intellectual property here; let's call it an "homage," instead, shall we???) I started thinking back and looking through my blog posts to come up with a sampling.

But then, how would I arrange this? Would I stick to restaurant meals, to avoid the ego-coddling of including my own recipes? Well, I'm pretty enamored of some of the things I've prepared this year; why shouldn't I take pride in a job well done??? Would they have to be dishes I've already written about or ones I had pictures of? For the most part I do have a record, between my own personal blog and my writings for AnnArbor.com.

And then I just thought: "Stop deconstructing and obsessing! If you liked it, share it with your loved ones!!!"

So, in no particular order -- 'cause I had enough trouble making the decisions about what to include on the list, let alone having to decide which was incrementally better than another -- here are my 10 favorite foods from 2010:

Olives all'Ascolana (fried stuffed green olives) at Silvio's Organic Pizza. Fresh and hot from the oil, fragrant, crispy, tender, salty, juicy, and utterly unique, these little tidbits were a fabulous treat! You could very possibly devour platesful of the addictive little things before you realized you'd overdone it. Fortunely they're served only by the dozen, so that you don't have to worry about excess. But no one said you couldn't order another round ....

The cheesy potatoes Tom's sister, Sandy, served at the family's Christmas gathering. Tom has told me that I shouldn't take pictures at the holiday meals for fear of being thought a tad ... um ... odd (shall we say?) by his loved ones, so I can't show the dish to you. But they were a creamy, rich, gooey, luscious, soul-soothing mass of hash browns baked in a thick sauce of sour cream and sharp cheddar cheese. Who needed to eat the ham (which I actually couldn't, because of the sodium nitrite which gives me migraines) when you could just indulge in the bliss of the potatoes???

The maple-glazed salmon from Tom's birthday lunch at The Real Seafood Company. It was sweet, it was tender, it was flaky, and it didn't have the raw center that many trendy chefs pass off as "rare." (If I want sushi I'll order sushi; and, as you can see from the descriptive blurb under my blog title, I never order sushi!) The salmon was cooked to absolute perfection. That it was served along with fennel (one of my very favorite foods) that paired perfectly in a slaw along with green apple strips, as well as being accompanied by tender-crisp roasted vegetables, only made it more delicious. The pumpkin cheesecake served for dessert was lovely, but the salmon was absolutely the star of my meal. This plate was vibrant and colorful and nutritious, but it gave every impression of being truly decadent.

A true work of art at Giordano's Restaurant and Pizzeria in Chicago: a deep-dish spinach pizza. Handmade just for us, there were nearly 45 minutes of anticipation before Jeremy and I laid eyes upon this beautiful specimen. Once it arrived, it was difficult to destroy its perfection ... and yet, of course we did! Pure hedonism, a doughy crust layered with cheeses and spinach and sauce -- an utter masterpiece from its tantalizing appearance to its seductive aroma, and finally its rich, salty, yeasty, sweet, savory, spicy, explosion of flavors. This pizza was unbelievably, indescribably fabulous!

The banana pudding ice cream from Happy Cream Ice Cream and Deli in Detroit. (Oh, my heart is broken! I just found out the shop has closed when I looked for the link! Very sadly, another small business owner's dream has died ....) Not only is there divine intervention connected to this ice cream, as I ate it on the night Tom and I were visited by an angel; but it was so rich, so creamy, so smooth, so generously portioned, so infused with love and pride by the man who recommended it to me with a smile ... oh, it was utterly sublime. Every part of the comfort food that is banana pudding -- from the custard to the banana slices to the softened vanilla wafers -- was contained in that paper cup. It was a thing of true beauty. I am so, so thrilled that I was able to try it while the shop was open!

My triple orange brownies absolutely had to make this list! Still warm from the oven, these are too soft to be considered fudgy; and yet, there is a sticky layer of combined chocolate and marmalade at the bottom that is reminiscent of a candy filling. The orange flavoring doesn't overtake the chocolate, and neither is it hidden -- instead, the two predominant players do a seductive dance wrapped tightly in each other's arms, moving in unison as their hips sway and their passion ignites. These are so good that you will be spoiled and may never want to eat any other brownies again. I'm not kidding -- make the recipe for yourself and you'll find that I speak truth.

The Mexican chocolate loaf cake baked by the River Street Bakery and bought at the Ypsilanti Food Co-Op. This "cake baby," as Tom and I called it as we lovingly cradled it to make sure it didn't get mushed (since it was so tender), was an intensely deep, dark chocolate cake with a thin chocolate glaze ... after all, who can have too much chocolate??? When we first took tiny tastes of it, we thought it was rich and delicious; we were also very impressed at how moist it was, given that the cake is vegan. As the flavors lingered on our tongues and we compulsively consumed more and more of it with no ability to resist, the hints of cinnamon and cayenne started to shine through. There was nothing too spicy or overpowering, merely chocolate paired with perfect complements.

Shalimar, where Tom's and my favorite meal is Murgh Saagwala (chicken with spinach), Dumm Aloo (potatoes in a spiced tomato-yogurt sauce), and -- of course! -- the assorted naan. Yes, I should be picking one of those items and featuring it; but read my last post about this amazing restaurant -- how could I ever possibly choose just one item, when the entire place is one great big "favorite"??? Tom and I ate dinner at Shalimar on our first date ... it has tremendous sentimental value to me, in addition to extraordinary and luscious food. The ambience is sophisticated and romantic, the service is professionally polite rather than effusive, and the food is perfectly spiced and prepared exquisitely. Thus, this entire meal constitutes a favorite rather than any individual item ... no further explanation needed!

Note: For those who read about our recent anniversary breakfast at The Broken Egg and are feeling a bit confused because you thought our first date had been there rather than at Shalimar: Tom and I started that date with breakfast at The Broken Egg. We proceeded to go for a long walk and then warm ourselves up with tea. After that, we found we were hungry and in need of dinner ... thus a meal at Shalimar. It was all on our first date! It was just a 15-hour date ... :)

Love Bugs from Decadent Delight, which are kinda sorta reminiscent of Twinkies. But they are Twinkies not on steroids, but rather Twinkies which have gone to finishing school to acquire some sophistication. These treats are not just adorable and a perfect size to share with someone you love. They are tender, flavorful cakes frosted and coated with any number of tempting options, enrobing pastry cream or chocolate or Jeremy's personal favorite -- a passion fruit filling that could easily just be eaten with a spoon without any other flavors or textures intruding upon the sensual experience. Everything I've ever eaten at Decadent Delight -- from tarts to cookies to cakes to cinnamon rolls -- is absolutely swoon-inducing.

Roasted Cheddar-Herb Almonds, which are a very recent addition to my repertoire but an exceptional and noteworthy one nonetheless. These give every indication, upon first inspection, of being everyday almonds that have a bit of something stuck to them. Try one ... go on. To quote Jeremy when he first tasted them: "Mmmmmmm ...." No words, just closed eyes and "Mmmmmmm ...." Salty, savory, a variety of flavors from the mixed herbs -- each sensation offers something different and enticing for your tongue. You'll find yourself swiping a few more, then a few more after that. You'll give up any pretense of just nibbling and grab them by the handful with abandon. Yes, these almonds are that good. They really are ....

There were many, many other items that coulda been contenders: the spiked Granny Smith applesauce or the coconut macaroons from my dinner at eve ... the Zzang! bar from Zingerman's ... the buttery pumpkin cake that Sandy served at Tom's family's Thanksgiving feast ... the fabulous array of beautiful foods (grilled salmon and potatoes and sweet potatoes and salad and so much more!) served at a lovely dinner by Tom's and my dear friend Martha ... the French chicken with fennel from Joan Nathan's new cookbook ... my good friend Marcie's creamy salmon blintzes ... the cheesecake I made for Jeremy's birthday last January, from a recipe that was first given to the family at the baby shower held for my ex-husband's impending birth in 1960 ... my beloved friend Wendy's buttercream frosting, made from her grandmother's recipe, for which a cupcake is a mere carrier for the addictive fix ... a hot dog eaten on a gorgeous summer day ... the roasted squash soup topped with a blue cheese crouton at The Real Seafood Company ... my own ginger shortbread cookies ... the peppermint Jo-Jo ice cream from Trader Joe's, with crushed cookies mixed into it ... the gingerbread cookies that my good friend Doris shared with me ... peanut butter granola from the Ypsi Co-Op ... the gorgeous salad with fresh oranges and strawberries that I ate at my Mother's Day lunch at the Sidetrack Bar and Grill ... the sweet-tart chocolate-covered Balaton cherries that my dear friend Marilyn gave me for my birthday ... the gingery granola that was part of an extraordinary gift basket from my priceless boss/friend, Rob ... my Mafioso pasta sauce ... the summer rolls and potstickers at Big Bowl in Chicago ... the cream-filled puff pastry at Silvio's ... the raw vegan chocolates that Tom's friend/co-worker Daniel makes ... Talenti gelato, any flavor ... Honeycrisp apples ... garlic scapes grown by my fellow Michigan Lady Food Blogger Diana Dyer, served on pasta and in salad ... the garlicky cream sauce with mussels at Conor O'Neill's (which we'll be feasting on again for Jeremy's birthday, January 10, so stay tuned!). I could go on and on, but I'm getting hungry!!!

There's a beautiful Italian phrase which sums up the year in food for me: Chi mangia bene sta molto vicino a Dio. ([KEE MAHN-juh BEH-neh stah MOHL-toh vee-CHEE-noh ah DEE-oh) = He who eats well is closest to God.) God has blessed me enormously this year with good food, and especially with loved ones to share it with. May each of you be granted those blessings as well in 2011 ... :)

Lotsa Love for Leftovers

Tom and I were finally able to join our good friend (and Tom's former neighbor) Martha for dinner at her house; we'd been talking about it and planning it for ages, but health and holidays kept managing to intrude upon our scheduling. Vivian, another one of "the girls" from Tom's old neighborhood -- where Tom was virtually the only man surrounded by women! -- completed our quartet.

Despite it being a cold, dreary, rainy day, there was such warmth and fun at Martha's!!! We talked about art, about travel, about movies, about food. And oh, you wouldn't believe the generosity of the offerings -- if I had been in "blogger mode" rather than in "friend and hearty eater mode," I would have had to take a dozen pictures to show everything off.

Martha had grilled salmon and a vegetable assortment to perfection; there was a hint of charcoal aura and flavoring, but no singeing or blackening to be found on the fish or on the zucchini, peppers and Portabellos.

There were gluten-free breads that were reminiscent of English muffins and very good; I'd never had them before. There was salad, there were potatoes and yams, Vivian had brought braised escarole, there was tempeh, there were gluten-free date snickerdoodles for dessert ... the fruit salad Tom and I brought paled by comparison to the abundance surrounding it. I am still in awe of Martha's generosity of spirit in providing such an extraordinary feast and fabulously interesting and entertaining evening!

Before we left, Martha also gave us plates full of leftovers. Now, I happen to be a very big fan of leftovers -- whether I'm re-heating and re-serving or whether I'm transforming an ingredient, it doesn't matter. Leftovers are wonderful ways to remember excellent meals, no matter how they're used.

I had debated greedily saving the salmon for myself and bringing it to work one day for lunch. But my conscience won out and I extended it by using it in a pasta dish to share with Jeremy instead.

I love Dijon mustard, and use it in everything from sandwiches to sauces. And pasta sauce is no exception -- especially when I was making a creamy sauce, rather than a tomato sauce. I took some butter, some mustard, some soy creamer (what we had on hand), and the salmon, and turned them into a rich sauce to pour over curly pasta. Jeremy -- who is not normally a fish eater -- told me he'd eat salmon every day if I'd serve it like that!

So many, many thanks to Martha for the truly extraordinary evening! And much credit to her, as well, for her expert grilling technique. I wonder if Jeremy would like this dish as much without that remarkable charcoal-infused flavor in the fish ...? It might be that Martha's skill, rather than mine, is what made him love it so!

Pasta and Salmon in Mustard Cream Sauce

12 ounces medium-sized whole wheat pasta (i.e.: rotini, penne)
1 large carrot, peeled, halved, sliced
3/4 cup frozen peas
1/4 cup butter
3 tablespoons whole grain Dijon mustard
2/3 cup soy creamer or half-and-half
pinch of kosher salt
1 large salmon fillet, pre-cooked
shredded parmesan cheese, for serving

Bring a stockpot of salted water to boil, then add the pasta and the carrot; cook for 9 minutes, adding the peas for the last minute of cooking, then drain.

Meanwhile, heat the butter and the mustard together in a large skillet until the butter melts.

Stir in the creamer and the salt; whisk to combine.

Flake the salmon and stir it into the sauce.

Pour the sauce over the drained pasta, and sprinkle with parmesan to taste.

Serves 4.