Category Archives: Cooking

BosGuy makes baked salmon with dijon dill sauce

bosguy cooks

Baked Salmon with a cucumber & tomato salad, served with mustard dill sauce and rice

It has been too long since I last shared a recipe so in lieu of sharing another restaurant review I wanted to share a slightly modified recipe I picked up from epicurious.com, that was really excellent.

Sergio does not care for salmon and earlier this month he was away so I used the opportunity to make baked salmon with a mustard dill sauce. I served it alongside a cucumber and tomato salad and brown rice. The recipe has two steps; first making the mustard dill sauce followed by baking the salmon. Despite the two step approach, this healthy dinner was easy to make.  The recipe shared below will serve 3-4 people.

Step 1: Making the mustard dill sauce:BosGuy cooks

To make the sauce you will need approximately one half of a small to medium sized vidalia onion, 8 ounces of sour cream, 2 tablespoons of dijon mustard and 2 tablespoons of fresh dill finely chopped.

The first step is to mince approximately half of a medium sized vidalia onion and add it into a mixing bowl with the remaining ingredients: 8 ounces of sour cream, 2 tablespoons of dijon mustard and 2 tablespoons of chopped fresh dill along with salt and ground pepper to taste. Whisk the entire mixture and let it sit on the counter for 45 minutes – 1 hour. The point is to let the ingredients combine and ensure it is applied to the salmon at room temperature.

Full disclosure: I added slightly more mustard and dill, but if you taste as you mix the sauce you can ensure it is precisely to your liking.

Step 2: Baking the salmon:BosGuy cooks

First preheat your oven to 400 degrees Fahrenheit and once the oven is ready place your salmon (1 lb – 1.25 lbs filet) skin side down on a lightly oiled baking sheet. Add salt and pepper and one minced garlic clove (the garlic is optional but I can’t imagine cooking without using garlic) to the top of the salmon filet.

Take approximately 1/3 of a cup of the sauce and liberally cover the entire filet. I also covered the sides of the salmon. Place the salmon in the oven for 20 minutes. After 20 minutes, check to see if the filet is cooked to your liking. I turned off my oven, slightly opened its door and let the salmon sit for another two minutes before I took it out to plate it.BosGuy cooks

While I was making the sauce, I also was cooking brown rice, but since there are different cooking times depending on the rice you use, follow those directions to ensure you have a well cooked grain to accompany the salmon.

While the salmon was in the oven, I peeled and sliced a cucumber and chopped a tomato. I used the extra mustard dill sauce to add to both the salad and the the salmon after I plated it. I will definitely make this again when Sergio is out of town. Although he may not care for salmon, this is one of the best meals I have cooked in a long time. The fact that it is was so easy to make, clean up and fairly healthy is an added bonus.bosguy cooks

Ingredients
1 – 1.25 lbs salmon
8 ounces of sour cream
2 tablespoons of mustard (I used dijon)
2 tablespoons of fresh dill
1/2 medium sized vidalia onion
1 garlic clove
1 tomato
1/2 of a cucumber
salt and pepper for seasoning

SoWa Farmer’s Market: Valicenti Pasta Farm

Realm health and fitness tips from KyleIt seems like each year the SoWa Farmer’s Market gets better. The variety and quality of vendors is excellent and although it can definitely add up (no bargains at this market) it is my favorite place to shop for groceries.

Although the market is open both Saturday and Sunday (the market expanded to Saturdays for the first time this year), one of my favorite vendors, Valicenti Pasta Farm in Hollis, NH is only at the market on Sundays so I generally shop then to pick up one or two (and sometimes three) packages of their homemade pasta. SoWa Open Market, SoWa Farmer's MarketIf you’ve never splurged to purchase fresh made pasta (and I don’t mean fresh made pasta that has been sitting in a grocery store chain freezer for a week), then you are really missing out. The way these pastas absorb the flavors of the sauce puts dry pasta to shame. If you live in the area and have never ventured over to the SoWa Farmer’s Market, make it a point to check it out. All the vendors come from area farms and the selection is really excellent.

SoWa Farmer’s Market is open Saturday & Sunday from 10AM-4PM through October 2017, but note that Valicenti Pasta Farm is only there on Sundays.

Boston JerkFest & Rum Tasting this weekend

The Boston JerkFest is an outdoor/indoor family-friendly Caribbean style foodie festival that features Jamaican jerk spiced food and all things spicy and hot on Saturday, June, 24, 2017 at the Benjamin Franklin Institute of Technology in the South End with two sessions: 11am-3pm and 4-8pm.

Click here for a GroupOn

The Rum & Brew Tasting @ Boston JerkFest will take place on Friday, June 23, 2017 , 6:30-9:30pm (6pm for VIP) at the same location.  This 21+ event  features live music and unlimited tastings of rum, local craft beer and a variety of Caribbean themed libations.

For more information visit the event website, bostonjerkfest.com.

L’apero des heros from the Chef Club

If one of your New Year’s resolutions included losing weight – do not watch this video. However, for the rest of you enjoy this quick video and tempting idea for your next dinner party. This looks equal parts delicious and easy.

Thank you Sergio for sharing this. We’ll definitely have to try it.

Arugula and Peach Salad is perfect for Labor Day cookout or dinner party

BosGuy cooks, cooking, easy salad recipe, saladWith Labor Day Weekend fast approaching I wanted to share this easy to make and delicious salad you can offer to bring to or serve at a cook out / dinner this coming weekend or for as long as you can get fresh peaches.

I have to give credit to our friends Frederic and Olivier who made this one evening for us in Provincetown. I’ve taken some liberties, modifying the ingredients and I hope you will do the same should you decide to make this.

Dressing and seasoning not shown

Dressing and seasoning not shown

BosGuy’s Arugula & Peach Salad Ingredients
4 ripe peaches
Arugula (one handful per person)
Walnuts
Dressing and seasonings: Olive Oil, Balsamic Vinegar, Dried Oregano and Salt

Directions
Peel the peaches (I use an apple peeler) and chop into bite sized pieces
Combine with arugula and add walnuts
Add olive oil, balsamic vinegar, oregano and salt to taste then toss

If you love cheese, consider adding goat cheese (not shown below).Arugula and Peach SaladMuch thanks for Frederic & Olivier for making this for us. It is the perfect summer salad.

The Bear-Naked Chef returns

Madrid, Spain, cookingIt has been three months since The Bear-Naked Chef (a.k.a. Adrian De Berardinis) last cooked for us. A few weeks ago Adrian shared a teaser video of him in Madrid, Spain, promising to return soon with new recipes and yesterday he did just that. Adrian’s first recipe, “Albóndigas En Salsa Española” perhaps better known to my readers as, Meatballs in Spanish Sauce, looks delicious.

While the recipe does call for a number of ingredients, it does appear to come together fairly easily and looks like something I could easily whip up (although I’ll probably forgo the Spanish saffron) and add extra parsley.

Look delicious? Want to try the recipe? You can access this and previous recipes from Adrian’s website.

bearnakedchef.com

Bear-Naked Chef Adrian De Berardinis visits Spain

gay, cooking, naked-chefAdrian De Berardinis (a.k.a. The Bear-Naked Chef) first got my attention late last year when he released a teaser video about his upcoming YouTube cooking series. He kept my attention (not an easy thing to do) with his easy to follow and delicious Italian recipes which he has a penchant for cooking in the buff in his home in California.

Looking to mix things up (or maybe just for a good excuse to travel), Chef Adrian hopped on a plane and has been spending time in Spain learning more about the local cuisine.  Over the weekend he released this teaser video, promising to return with more fun to watch and easy to make recipes in May.