Tuesday, February 28, 2017

i owe it all to free cable

I'm writing a book.

Sort of.

I was taught to begin my writing with a strong lead in order to hook my reader, so I attempted a more dramatic approach there. Did it work? Are you hooked? But perhaps a more accurate statement would be: I am making a gift for my children.

If you hang around 44 & Oxford for a few minutes, you will learn of my love for mashing food, recipes, and storytelling. In our home, food sparks memories, and memories spark stories.

This first book is filled with meals and stories of our life before children - the years Stephen and I learned to cook together, party plan together, and open our home and table. I have such a soft spot in my heart for those years because they were the beginning. We were figuring out marriage, adulthood, eating without the Taylor University Dining Commons. We were creating family routines that became such a part of us I can still see them 12 years later.

I want to remember those years.

I want to remember those meals.

I want my children to peek into that first kitchen to see the disasters and the delicious.

The book will begin with a section entitled I Owe It All to Free Cable, the story of how it all began.

Take a look.

*****


I don't have an exact memory of the day we plugged my brother's old, college television into the wall. I suspect it was sometime in early December 2005 as we moved a mix of elegant wedding presents and hand-me-down necessities into a spacious but shady two-bedroom apartment in Arlington Heights. I don't think we initially realized we had inherited cable from the former tenants, and if so, we probably thought it would disappear by the end of the month, or a bill we certainly couldn't afford would soon arrive. 

Both of us had grown up in cable-less homes, so we didn't have favorite shows or channels. It probably wasn't until mid-January that I stumbled upon a cooking show.  I was ignorant to the fact that there was entire channel dedicated to food, and I certainly had never heard of this up-and-coming Food Network star, Rachael Ray. Her spunk and colorful kitchen were an initial draw for me as I watched her prepare a citrus salmon with green beans. I'd only caught the tail end of this 30 Minute Meal show but jotted down enough to help me find this recipe in one of her cookbooks. (We didn't have Internet, so I sat on the floor of Barnes & Noble flipping through each of Rachael's books until I found the citrus salmon.) To my delight, a second episode of this 30 Minute Meal show came on, and I diligently wrote down every detail for her Cornbread Pizza. 

This was the start of my love affair with the kitchen. 

Everyday from 5-6 pm, I would faithfully watch Rachael prepare gourmet feasts in thirty minutes, all the while learning the basics of the kitchen. I learned to cut an onion, dice a pepper, and mince garlic. Prior to this, I couldn't have picked a garlic clove out of a line up. I began buying fresh herbs, working alongside a garbage bowl, and utilizing multiple burners at at time. I learned to butterfly a chicken breast, indent the middle of a burger before grilling, and watch carefully when placing a cheesy casserole under the broiler. Who knew ovens had broilers?

I'd built up a solid collection of recipes by the time the cable company caught on to our free ride and cut us off. 

Those first few years, I relied heavily on Rachael's cookbooks. On our first anniversary, your dad and I waited in line for a picture and autograph with Rachael. I was too starstruck to tell her she'd changed my life, which is somewhat dramatic but also true. Although I don't use many of Rachael's recipes anymore, the following recipes will always hold a special place in my heart - and belly - because they were some of the first. 



For your dad and I, the kitchen became our special place. We have never had a fancy kitchen, but we have always had a full kitchen and a delicious time attempting all sorts of culinary feats. 

I hope the same is true for you.

***** 

Pan-Seared Salmon with Citrus Vinegar Glaze and Green Beans

The recipe that started it all. 

  • 4 salmon fillets
  • olive oil for brushing the fillets
  • salt and pepper
  • 1/2 cup dry white wine (I have also used chicken broth)
  • 1/2 cup balsamic vinegar
  • big splash of orange juice
  • small splash of lemon juice
  • 2 tablespoons brown sugar
  • 1 pound green beans, trimmed
  • orange and lemon rind slices

Preheat a cast-iron skillet over medium-high skillet. *See note below*

Open the wine, and pour yourself and anyone else in the kitchen a glass. Be sure there is 1/2 cup left for the glaze. 

Rinse the salmon under cold water and pat dry.

Brush each fillet with oil, and season with salt and pepper. Cook the salmon until just cooked through, about 3 minutes on each side.

At this point, I pop the skillet into a 350°F oven to finish cooking the fish for a few more minutes as I finish up the glaze and green beans.

While the salmon cooks, bring wine, vinegar, citrus juices, and brown sugar to a boil over high heat in a saucepan. Reduce the glaze for 3-4 minutes, until thickened. Remove from the heat, and stir in a good pitch of pepper.

To another skillet, add the green beans, orange and lemon rinds, and 1/2 inch of water. Bring to a boil, cover, and cook 3-4 minutes. Drain the beans and season with salt and pepper.

Drizzle the glaze over the salmon and serve the beans.

*Note* If you do not have a cast-iron skillet, any oven-proof skillet will do. However, it would be remiss of me not to take this opportunity and tell you to buy a cast-iron skillet. It took me ten years to get one, and everything from pancakes, to brussels sprouts, to salmon tastes better cooked in that skillet. What a tragedy I will never get those years back.






Just add glaze. They'll love it. 




Check back next week for another favorite recipe from the early years.

2 comments:

  1. Thank you for taking Rachael's wisdom and passing it along to me... I never thought I'd enjoy cooking but do now thanks to you, Stephen and Kendall!

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  2. Oh the beginnings of your cooking years and your sweet darlings loving that salmon! What a wonderful woman you are! I'm a bit embarrassed to say that I'm still a bit scared of a cast iron skillet... Maybe you can teach me your ways when we're in OH the next time!

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