Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.


Thursday, May 1, 2014

Pesto Salmon and Potatoes

It is always tough to come back from a few days away...especially to sunny Florida!  Tonight's recipe comes from an issue of Food Network Magazine.  The beautiful wild sockeye salmon is simply broiled.  The new potatoes are creamy and the hazelnut pesto ties everything together for an easy meal that tastes gourmet!


Pesto Salmon and Potatoes
printable recipe

1 lb. new potatoes, halved
1 bunch of fresh basil
1/4 c. hazelnuts
1 clove of garlic
4 T. olive oil, more for drizzling
1 lemon
Kosher salt & black pepper
2 T. plain Greek yogurt
4-6 oz. salmon fillets
2 T. grated pecorino romano cheese.


In a food processor place the basil, garlic, hazelnuts, the zest of 1/2 of the lemon and the juice of the whole lemon.
Pulse to chop.

Scrape down the sides.  Through the processor chute slowly pour the oil in while the processor is running until the mixture is smooth.
Cover by pressing plastic wrap directly on the pesto and refrigerate until needed.

Cook the potatoes in a small amount of water until fork tender.
Place the cooked potatoes in a bowl and smash with a fork.  Toss with the yogurt and cheese.


Heat broiler.
Line a baking sheet with foil.  Drizzle both sides of the fillet with oil and season with salt and pepper.
Broil for 6-10 minutes.
Serve the salmon with a drizzle of the pesto.

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