. . . and I'll tell you who you are." ~Anthelme Brillat-Savarin
If the saying holds true, you should know me pretty well (after the past 99 posts). But just in case you have some doubts about that theory, I have a few things to share with you:
1. I hate fish and seafood. HATE it. Even shrimp. Even lobster. Even lobster dipped in warm butter. I know, it's weird . . . but it's true.
Tonight, in honor of the 100th post on Kenzie's Kitchen, and because I want to stop hating fish, I tried salmon.
2. I talk to my parents a lot. In fact, I called my mom to tell her I was eating salmon tonight. I should have asked her to sit down first . . . I swear I could hear her jaw drop all the way through our cell phone connection.
3. I'm afraid of using the broiler. Approximately 9 of the 10 things I have tried to broil have burned to a crisp. I thought by broiling fish, maybe I could overcome two fears at once.
4. I love my dog. Love her so much that she's also going to have salmon for dinner. Well, at least that's what I'm telling her about why she gets salmon for dinner. (Shh . . . don't tell her it is really because, although I tried, I didn't like the salmon)
So there you have it: after selecting the best piece of wild caught salmon I could find and a recipe that actually sounded like it would be appetizing, I tried salmon and confirmed what I knew all along: I don't like it! However, if you do like salmon (and you should - it is good for you), you might like this recipe:
1/4 cup brown sugar, packed
2 tablespoons soy sauce
2 tablespoons hot water
2 tablespoons miso (soybean paste)
4 (6 ounce) salmon filets (about 1 inch thick)
1 tablespoon fresh chives, chopped
Combine first 4 ingredients, stirring with a whisk.
Arrange fish in a shallow baking dish coated with olive oil. Spoon miso mixture evenly over fish.
Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture. Sprinkle with chives. - Adapted from RecipeZaar
5. I love to bake, which is really no secret at all. I like to try new recipes, but I also like old/simple recipes, too. And I really like giving old recipes a new twist; here is one of my new favorites:
Pan Toasted Rum Cake
In a skillet over medium-low heat, melt 1-2 tbsp. butter. Add slices of rum cake. Turn after 3-4 minutes (or when cake begins to turn brown and crisp). Toast opposite side 3-4 minutes. Serve with fresh whipped cream. I added almonds, both in the cake and over the whipped cream.
So, since you know what I'm eating and therefore who I am, I would love it if you would leave a comment and let me know who you are . . . or at the very least, let me know what you're eating and I'll try to guess!