Dishwasher Salmon

Yes, you read that right. Salmon you can steam in your very own dishwasher.

I was not aware this delicacy would be of interest to anyone until I left a comment here and learned that, er, well, not everybody actually cooks in their dishwasher.

And to answer your next question, yes, you can wash your dishes in the same load if you want. But I'm a little squeamish on that score. The idea of Cascade infiltrating my tin foil -- even if it's the lemon-scented kind -- makes me wince. I'll take my water plain, thank you. It's just a personal preference.

Here, then, by popular demand, are the instructions for making deliciously moist and steamy dishwasher salmon.

It's important that your dishwasher has a drying cycle, by the way. Otherwise, the recipe won't work.

First, wrap your 3- to 4-pound hunk of salmon really, really well in tin foil. You can season with salt, pepper, lemon juice first if you like, but you don't have to. Double wrap, triple wrap, even quadruple wrap if you want. Whatever it takes for you to feel comfortable that that sucker is really wrapped. Tight. Put it on the top rack of your dishwasher, shut the door, and run the dishwasher on the regular cycle. Not the shortened, energy saving one, or it may not get hot enough, and not the pots and pans cycle or it may overdo.

That's it! Open 'er up and serve.


Tonight we sliced it , sprinkled on a little balsamic vinegar, served it on greens with fresh pineapple and avocado chunks and topped it with a lemon vinaigrette.

This steaming method, by the way, was originally developed by Eskimo women and was highlighted at Montreal's Expo '67, according to my trusty cookbook Holiday Home Cooking. I'm not sure just where, in the igloo, one's electric dishwasher would go . . . but I suppose that's a problem I'll leave the Eskimo women to grapple with.

Now onto the next burning question: has anyone ever tried tenderizing meat by running over it with the car? Inquiring minds want to know.

Check out more great ideas at Works-For-Me Wednesday.

Ice Cream Pie

OK, so this isn't a recipe, exactly. It's more of an idea, for when you want a festive party dessert but don't really have the time to make one.

First, you buy a graham cracker pie shell.

Next you slice up two bananas, on the diagonal, and overlap them around the edge of the pie shell.

Then you scoop out three of your favorite kinds of ice cream (you will use about a half-pint of each). Pile them into the pie shell. If you have a melon baller or a small ice cream scoop, you can use that to fill in the gaps between the larger scoops. Top with a cherry, stick in the freezer for at least an hour, then serve later in slices, along with chocolate sauce.

Voila! Instant party!

Note: For more great holiday recipes, check out Holiday Cooking, Blogger Style at Overwhelmed With Joy. So many recipes, so little time. Sigh.

Equally important note: check out Be Jolly, By Golly! for more festive holiday food ideas.

No Thanks . . .

Dude? The cranberries in a cranberry muffin recipe are so not supposed to coagulate at the bottom of the pan. Otherwise you have to rename them Just Plain Muffins made in Cranberry Goo Muffin Tins.

Molly's Outstanding Spinach Salad

This recipe is brought to you courtesty of Molly at The Bumbles Blog. I had never even heard of maple vinaigrette until she sent this waaaaay yummy recipe my way. You will have to control yourself not to drink the leftover dressing once the spinach part has disappeared.

Also noteworthy are the toasted nuts, Gorgonzola cheese, apple chunks, and dried cranberries. So stinkin' good you'll forget you're eating something good for you.

spinach
Gorgonzola cheese, cut into small bits
peeled apple chunks
dried cranberries
roasted pecans (I substituted pine nuts; put them in the skillet for a few minutes to get them a little browned)

MAPLE VINAIGRETTE DRESSING
1/4 c. maple syrup, warmed
1 1/2 T. cider vinegar (I used rice vinegar)
1/4 c. olive oil
salt, pepper to taste

In slow stream, add oil into vinegar and whisk. Slowly add syrup while whisking. Pour over salad right before eating.

Note: Check out The Recipe Box Swap if you want to troll around for more yummy recipes.

Who Knew?

Fun fact: Did you know there's actually a food item called a "spring chicken"?

"Spring chickens, sometimes called poussins, are available in specialty grocery stores." - Mom's Secret Recipe File, edited by Chris Styler

I have no snappy retort for this. Just a dazed and surprised expression. Much like this.
:o

Lemon-Chocolate Chip Mini Muffins

I love my mini-muffin pans. You end up with the perfect-sized little snack. Unless, of course, you eat eight or ten of them. But we wouldn't do that. No we wouldn't.

grated zest from 1/2 of a lemon

1/4 c. butter, at room temperature

1/2 c. sugar, plus 2 t. for sprinkling later

1 egg

1/2 t. baking soda

1 c. flour

1/2 c. buttermilk (I use regular milk and just add a t. or so of lemon juice; stir it and let sit for about five minutes, until it gets a slightly curdled look)

1/2 c. mini chocolate chips

1/8 c. fresh lemon juice

Heat oven to 375 degrees. Butter your muffin tins (this will make about 30 mini muffins, or about 6 regular-sized ones). In medium bowl, beat butter and 1/2 c. sugar with electric mixer, until smooth. Add egg and beat. Stir in baking soda and grated lemon zest. Add half of flour, mix well, then half of buttermilk. Mix well. Finish with rest of flour -- mix -- and rest of buttermilk. Now add the chocolate chips, and spoon batter in to muffin tins. Bake about 10 minutes (if you're making regular-sized muffins, about 20 minutes), until lightly browned. Remove from oven and brush lemon juice over warm muffins, then sprinkle with remaining sugar.

Note: Don't forget when baking muffins, if at the end of the batch you have a couple of empty cups, fill them with water before putting the pan in the oven. That way you won't end up with a scorched tin.

Anyone have any favorite muffin combinations to share?

What's in Season in November

. . . other than chocolate pecan pie, that is.

November is a great month to shop for:

apples
bananas

bell peppers

broccoli

cabbage

carrots

cauliflower
celery

cranberries

eggplant

kiwi

leeks

lettuce

mandarin oranges

mushrooms

onions

papayas

potatoes

spinach

sweet potatoes

winter squash

yams