Lobster BLTs

It's been 19 months since my last post and a lot has changed. My amazing girls are now 2 and a half (cant forget the half) and almost 5! I've moved to a new house and just completed my new kitchen. The girls love helping me in the kitchen - just last night tiny one helped make me a turkey sandwich to take to the office for lunch. I showed her how to take a slice of turkey and lay it on the bread, then watch as she grabbed a slice, rolled it into a ball, mashed it in her tiny hands a few times, then squished it onto the bread... good thing she washed her hands first... but boy was she proud of herself!

As they get older, I get a bit more sleep and a bit more time to myself - which hopefully means time to get back to my blog. I've been cooking all along, just not as fancy and I haven't had time to take photos and write posts...

Perhaps I should re-title this Ladyberd and Baby birds in the kitchen... First things first though: a post.

One of the things I welcome most about summer are dropping prices on lobster. This past Memorial Day, I made a new favorite: Lobster BLTs with Saffron aioli. Steam and shell the lobsters the night before (or cheat and have your market steam them for you). Then this becomes a quick dinner with some steamed corn or potato salad.

Lobster BLTs
adapted from Lobster! by Brooke Dojny

1 tsp. white wine vinegar
pinch saffron threads
3 Tbsp. mayonnaise
meat from 2 1-1/4 pound lobsters
8 strips of cooked bacon
Several leaves crisp lettuce (like Romaine)
1 tomato, sliced
Sliced avocado (optional)
8 thick slices challah
Butter

Mix the saffron and vinegar in a small dish and let sit for a few minutes so the flavors blend. Stir in the mayonnaise.

Spread one side of each piece of bread with butter and toast in a pan. when golden brown, remove from pan and place toasted side down on a plate.

Pile one fourth of the lobster on each of 4 pieces of the bread. top with two slices of back, lettuce, tomato and avocado (if using). Spread some of the aioli on the untoasted side of the remaining four slices of bread and put on top of each sandwich.

Serves 4.

Eye-popping color, simple salmon

Recipes appeal to me for a number of reason, as I'm sure they do any cook. Some catch my eye because of unique ingredients or techniques, some because of their level of difficulty. This salmon recipe was all about color. Bright green sugar snap peas, sunny yellow peppers and fresh pink salmon - simply gorgeous. The flavors and textures vary as well, providing a range that's sure to please your palate.

I adapted this for two from the August issue of Bon Appetit (find it on epi). At this time of year, most of the ingredients are easily found at the farmer's market. You can make the pistou a few hours ahead so the flavors come together. I made it after work and the whole meal took me about 35 minutes. Easy! (and super healthy - salmon's chock full of Omega 3's and snap peas have lots of fiber.)

Salmon filet with snap peas, yellow peppers and dill-almond pistou

1/3 cup chopped fresh dill
1/3 cup finely chopped scallions
1/2 cup skinned almonds, toasted, chopped
Extra-virgin olive oil
1 yellow bell peppers cut into strips about the size of the snap peas
8 ounces sugar snap peas, trimmed, strings removed
1 garlic clove, minced
1/4 cup water
1 12-14-oz. filet of salmon, cut into 2 or 3 pieces
Lemon wedges, for serving
Make the pistou: Once the toasted almonds are cooled, combine them in a small bowl with the dill and scallions. Add a drizzle of olive oil and salt to taste then set aside at room temperature.
Heat 1/2 Tbsp. olive oil in a skillet over medium-high heat. Add the peppers and cook until slightly softened. Add the garlic, snap peas and water. Spinkle with a little salt. Cook until the snap peas are heated thru but still crisp and the water has evaporated. Stir in a heaping tablespoon of the pistou and stir. Pour the vegetables onto a platter and set aside.
Sprinkle fish on both sides with salt and pepper.
In same pan over medium-high heat, add 1/2 Tbsp. olive oil. When the oil is hot, add the fish, skin side down. Cook about 3-4 minutes until skin is crispy. Turn the fish over and cook about 3-4 more minutes until just cooked through. Arrange on top of vegetables. Put a scoop of pistou on each piece of fish.
Serve with lemon wedges.
I served this with a simple side of Trader Joe's Harvest Grains - a mix of Israeli couscous, red quinoa, orzo, and baby garbanzos. I cookd the grains in chicken broth then added a little dill, lemon and some fresh chives.