Tuesday, September 8, 2009

Zucchini Soup

Wow. 7: 42, and it's pretty dark already. Fall really is coming! And I'm glad. I'm ready for some cooler weather-fare. Tonight we stuck with summerish dishes, though.




Zucchini Soup

Grilled Salmon (again. I know, I know... I'll explain)


Potato Pancakes
Pootie Pie LOVES him some salmon. And while there are many creative ways of preparing this fish that I am, quite frankly, lukewarm about at best, he prefers it plain. His attitude is that the salmon we're getting is really good quality (wild caught King, in this case), and he wants to taste the fish, not muddy up his palate with anything else. He's a pretty adventurous eater, so it's not like he's one of those meat and potatoes people. (I'm that guy.) Since I don't much care for the fish anyway, I'm happy to prepare it the way he likes it. Although tonight I did add some chopped olives to the top of it before I put it on the grill to cook. Just so I wouldn't get bored.





Speaking of bored, I didn't take pictures of this meal. Because it would have been. (Boring, that is.) Here is a picture of a very dapper man with a salmon.



Oh, those Scots! They know how to dress for their sports. (sigh) Isn't he lovely? I do have a thing for well-dressed gentlemen, I admit. I'll pause while you look at the picture some more.

OK. Back to dinner. The potato pancakes were leftover smashed baby reds that I made a couple of nights ago. I feel driven to use leftovers that are still good when I've cleaned out the fridge. I preceded dinner prep with that, and it always makes me feel guilty to throw stuff away. Not guilty enough to eat it, but still guilty. These were stil just fine, and pattied, salted, then dredged in flour, they made a nice crispy side dish that I enjoyed more than the salmon. (See meat and potatoes reference above.)


The soup, was another vegetable soup from fresh farmer's market fare. (I know I served that first. I'm trying to keep you on your toes.) I got some pretty zucchini and needed to use it tonight. It doesn't keep all that long. So I chopped an onion, sauteed it in a little olive oil, added sliced zucchini, covered that with chicken stock (yeah, I do make my own, actually), then simmered and pureed with the immersion blender. It should be good cold, too.

Tomorrow I need to make a quick run to the grocery for a couple of things to make a new kale recipe that was passed along to me by a new acquaintance, Melissa Costello. I'll give you the lowdown on that later.

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