Madison House Chef

Baked Salmon with Fresh Baby Spinach

There is a significant reason why the only photos here are from prep and the steps leading up to baking.  Once the fish was plated, it was eagerly anticipated, quickly blessed, and devoured with abundant ‘mmmmmms’ before I could even think about photos. Oh, and the plates were beautiful and colorful, a treat not only for the palate, but also the eyes, but alas it was not to be. Because, not only did Ken and I enjoy the delicate and flavorful fish, and Madeleine her fair share, but Gregory and two of his friends gobbled up every morsel and continued to return to the sauce pot even after the salmon was gone to ladle the sweet reduction over rice, vegetables, and even the crackers that had come out with the cheese.  Keep in mind, these are hearty eating, 14 year old high school students who were eating this salmon dish. When teen boys eat like this, a food endorsement has been made. 

Bento for a Friday & Nut Ban

 

Here is Madeleine’s bento for today: peanuts with sea salt, homemade molasses cookie, saltines with peanut butter, grapes, an onigiri (rice ball) with krab over the top, plus a few pieces of krab.  I have yet to be able to create all of the beautiful images and figures that many true bento makers create, but as long as Madeleine enjoys it, gets a fair amount of nutrition, and is satisfied at the end of the meal then I feel like I’ve done my job.

 

 

Smoked Virginian Ham on Focaccia

 

Presenting…. my son Gregory’s favorite sandwich – smoked Virginia ham on my Quick and Easy Focaccia.

Fresh Vegetable Tray and a reflection on Organic Food

 

Trying to incorporate more vegetables into daily meals has been a challenge. Enter… the “veg tray.”  It’s been a hit on our dinner table. Even before dinner, in those moments when the appetite must be satisfied in light of wafting aromas that stimulate the both the olfactory senses and the salivary glands. It is better to reach for a carrot, a beet, a turnip or a pepper than a cracker, a bite of what’s cooking on the stove, or a handful of whatever carb-snack lurks in the pantry beckoning with its synthetic taste and calorie laden substance, no?  Then, as we sit at the table after our meal, talking with the kids and reflecting on the day, we nibble the vegetables. 

Buffalo Chicken Pizza

It’s Sunday … which means it’s Pizza Day at The Madison House.

Today’s specialty pizza is Buffalo Chicken.

The local Double Dave’s pizza has (or more precisely had) a Sunday afternoon buffet.  Often times (back in the day before chef Ken began making pizza) we went there after church to enjoy the great variety of slices, their stromboli (not quite up to PA standards, but good in it’s own right) and an overly sweet dessert pizza. On a whim, I tried the buffalo chicken pizza – what the heck, live dangerously, I’ve eaten stranger things.  It was good, quite good. Sadly, Double Dave’s went belly up and since then, we’ve been hungry for Buffalo pizza.

Homemade Chewy Granola Bars, Peanut Butter Chocolate Chip

 In the ongoing quest for good nutrition and a desire to limit chemicals, I’ve been making “really delicious” (per my kids) homade granola bars.  We’ve been working for a chewy, moist bar that holds together when eaten, but isn’t too sticky and isn’t too sweet.  That’s a tall order, I realize, but with a little trial and error, and a great deal of assistance for ‘quality control and taste (thanks, Gregory) I’ve created a recipe that works.

 

 

Peanut Butter Chocolate Chip Granola Bar 2

 

This was the second version of the granola bars.  The texture is lighter and not quite as sticky as the first version due to the increase of the rice cereal and flour.

yield: 16 bars

calories: approximately 145 per bar

Quick and Easy Focaccia

This quick bread is a perennial favorite in our household. It's quick enough, and easy enough, and delicious enough to be made even an hour before serving an Italian dinner. It can also be made ahead and yet served warm as it reheats beautifully; simply wrap in tin foil and place in 350 degree oven for about 15 minutes.  Frequently I make it on school nights to be used for our lunches the next day. 

Did I mention ... it's quick and easy.  No kidding.