January 28, 2013
Fish On Mondays
Say what you will about the internet.
It's turning our kids' minds to mush. It's replaced intellectual curiosity with The Google. It will be the end of books and libraries and literacy.
Well OK, maybe so, but let's set those trifling realities aside for a moment and look at the good side.
This looks pretty good, doesn't it?
Now, those who read my scribblings here and in the comments pages of the blogs I frequent will probably have noticed that I shy away from most discussions about cooking. It's not that I don't like the fruits of cooking, or the meats of cooking, or the seafood and desserts of cooking. It's just that I've never been much of a cook myself.
Discussions of things like beer basil butter generally leave me bewitched, bothered, and bewildered.
I am usually left in charge of charcoal grilling and have developed some survival skills there, but that occurs safely al fresco. In our kitchen proper, I'm strictly the sous chef. I do what I'm told and try to stay out from underfoot.
But, with the advent of the internet, that may be starting to change.
Over the weekend, our head chef and menu planner was looking for something different to do with salmon. A few months ago, she discovered a YouTube video on how to make homemade pizza and that has worked out well for us. So, this time, instead of scouring her collection of cookbooks, she headed straight for the interwebs.
The cool thing is that you don't need to be a culinary genius with decades of experience. On YouTube, helpful practiced chefs, both amateur and pro, walk you through all the perilous steps of preparation, just like Julia Child. But here, you can pause, rewind, and replay as many times as necessary so you can get the crucial details right without setting fire to the kitchen. And with the iPad, the video is right there next to your cooktop. Voila! Voici! Or voiever you want.
The video we found for pan-seared salmon over sauteed spinach, mushrooms, garlic, and tomatoes was done by an enterprising Jersey girl named Laura Vitale, who seems to have mastered the art of marketing herself on the interwebs rather well. I don't know what professional chefs would make of her, but her recipe - and more importantly her video - worked out superbly for us.
As usual, my wife did most of the heavy cooking, but, when I wasn't staring at where Laura was wearing her microphone, I learned a lot, too. I think I'm starting to gain the confidence to take on stuff like this, myself.
I even added a secret ingredient to Ms. Vitale's recipe.
Ten blogging points to the first one who spots it in the photo at the top of this post.
Posted by O Docker at 1:12 AM