What WOULD Bekki Eat?

Well, I'll start with what I wouldn't eat. I wouldn't eat margarine. Or tofu. Or lowered-fat anything. Olestra is right out. Hydrolyzed, isolated, evaporated, enriched, or chocolate flavored "phood" won't pass these lips.
What will I eat? Real food. Made-at-home food. Food that my great-great-grandmother could have made, if she had the money and the time. And if she hadn't been so busy trick-riding in a most unladylike way.

Wednesday, October 24, 2007


I made up another recipe. I think it's vaguely French. I like to imagine that Julia Child whispers in my ear. Maybe I should take something for that? Nah...

Anyway, I decided it was French because it had mayonnaise and vermouth. It was definitely delicious. Rather hard to go wrong with wild Alaskan salmon.

So... you slice an onion thin, chop a couple of large cloves of garlic, and sauté in bacon fat (of course!) until pretty darn soft. Just don't burn the garlic.
Plop your salmon fillets in a pan, skin down. Pour a bit of vermouth around them. 1/4 cup, or so. In a small bowl, stir up two heaping spoonfuls of mayonnaise, a squirt of fresh lemon juice, grated rind from half a lemon, salt, and white pepper. Spread that on top of the salmon, then top with sautéed onions and garlic. Bake, covered, at 375 for 15-20 minutes, removing cover for the last 5. If I had a decent broiler, I'd broil for a minute or two, to brown up the onions.

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About Me

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Tejas, United States
I am many things... all at the same time. (No wonder I don't get much done!) I am a wife to a retired infantryman, mother of 3, stocker (and stalker) of the fridge, passionate fan of food, nutrition, ecology, coffee, wine, and college football. I love all things witchy and piratey. I often cook with booze. I feed stray cats. I don't believe in sunscreen. I don't like shoes and really hate socks. And I currently can't eat any gluten, dairy, eggs, soy, coconut(!?), or sodium metabisulfite (aw, shucks, no chemical snackies.) Sometimes even citric acid gets me. But only sometimes.