Tag Archives: salmon

i8tonite with Chef and Simply Fish Author Matthew Dolan & Recipe for Smoked Salmon Frittata

i8tonite with Chef and Simply Fish Author Matthew Dolan & Recipe for Smoked Salmon FrittataMatthew Dolan  is an established chef and restaurant owner who trained at The Culinary Institute of America in New York. His restaurant, Twenty Five Lusk, was named Esquire magazine’s Best New Restaurant and Open Table Diners Choice Top Hot Spot Restaurants in the United States since its opening in 2010.

Dolan notes, “I am an American, aware of my Celtic roots, and I blame these roots for the passion that I carry forth in all things, especially my love of cooking and creating dynamic experiences through food. Cooking for others is a joy rewarded by seeing the enjoyment of others. Passion and care are the fundamentals of excellent food, and I am passionate about fish.”

Chef Dolan has a new venture out, one that is accessible to food lovers around the world. His new cookbook, Simply Fish, is a treasure.

i8tonite with Chef and Simply Fish Author Matthew Dolan & Recipe for Smoked Salmon Frittata

“Simply Fish is your definitive guide to preparing seafood that is sustainable, healthy, and delicious. Matthew Dolan’s recipes are accessible and brilliant, and his stories are engaging. The bounty of the sea is here, in a book you’ll treasure.” — Drew Nieporent, restaurateur, Tribeca Grill, Nobu, Bâtard

Simply Fish explores many recipes, techniques, and secrets to delivering a restaurant-quality experience in your own home, simply through cooking fish. You’ll learn about fish, sustainability, and enjoying cooking with seafood, and get inspired by the beautiful, delicious, seasonal recipes (including no-fish desserts!). I especially love the section of each recipe entitled ‘what to tell the fish guy’ – because I think many people are stumped by fish right from the point when you need to purchase it. Genius!

Chef Dolan has also included a few stories of travel, fish, and eating that showcase his humor, quick wit, and thoughtfulness. About a sauna, swimming in the frozen sea, and the meal afterward, Dolan said, “One by one, these crazy Finns leapt in and swam about as if it was noon and they were at Club Med somewhere in the Caribbean. What else was I to do except take the plunge—literally. What a contrast as I felt my heart implode and an unexpected feeling of warmth. I thought I was dying. Then this passed and it was time to get out. Thanks to a little insane moment of ice swimming, we were ravenous and alive. At the center of the table was a beautiful arctic char, roasted whole and awaiting its place in our bellies. Dill and butter-poached potatoes, smoked whitefish, pickled herring, roasted beets, butter lettuces, caviars, and mind-blowing sour breads encircled this magnificently roasted cold-water fish. There were marinated cucumbers known as grandma’s cucumbers, sausages, wine, and beer. The inherent simplicity and care with how this feast came together would later redefine my cooking.

Chef Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
Risotto, seasonally driven, usually with mushrooms.

What do you always have in your fridge at home?
Beer and ham. Simple staples.

Caviar+Lobster. i8tonite with Chef and Simply Fish Author Matthew Dolan & Recipe for Smoked Salmon Frittata
Caviar+Lobster

What marked characteristic do you love in a person with whom you are sharing a meal?
Excitement for the experience, the food, and the effort that surrounds it.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
Inferior table manners. I am worried that we are losing sight of the importance of table manners. I still believe that good manners shows that we respect each other, as well as the time we have committed to one another. And speaking with food in your mouth is silly and awful…it would be nice if we stood when others join the table, but I realize this is asking too much.

Beer, wine, or cocktail?
Beer mostly, softer and gentler wines always, but I am not a tough guy who can handle heavier brown spirits, so if it’s cocktails, we are talking Dark and Stormy or a very fresh margarita – no salt nor triple sec.

Your favorite cookbook author?
Michel Roux

Your favorite kitchen tool?
Tasting spoon. The difference between good and great is determined by this tool.

i8tonite with Chef and Simply Fish Author Matthew Dolan & Recipe for Smoked Salmon Frittata

Favorite types of cuisine to cook?
Tough question. I’m an Irish-American with a classical French background. I employ the French and Italian, borrow from the Chinese at times, but the favorite path is driven by sustainable seafood and making the most of ethical choices that are market driven.

Beef, chicken, pork, or tofu?
Pork.

Favorite vegetable?
Asparagus

Chef you most admire?
Pierre Gagnaire

Food you like the most to eat?
Szechuan Dumplings

Food you dislike the most?
Kidneys. Can’t do it.

What is your favorite non-food thing to do?
Sky dive – only been once, but need to go again quickly

tuna cucumber persimmon terrine. From i8tonite with Chef and Simply Fish Author Matthew Dolan & Recipe for Smoked Salmon Frittata
tuna cucumber persimmon terrine

Who do you most admire in food?
Anybody that agrees that food has the ability to take people away from their lives, their issues, and create a moment of joy. There are loads of us doing this, but those that care about the individual receiving the food first, I admire you. And we waste too much food in the USA. So if you are controlling your portion size and making efforts to reduce food waste, I admire you even more.

Where is your favorite place to eat?
There is a Korean inspired place here in San Francisco, Namu Gaji, and it has become a regular thing. They do a really good job.

What is your favorite restaurant?
I have to say, Farm Shop in Brentwood (LA), California is a very amazing and consistent place. That said, Liho Liho Yacht Club in San Francisco is a stunner, as well.

Do you have any tattoos? And if so, how many are of food?
I only have accidental tattoos, or scars from burns if you will, after twenty-eight years in the kitchen. I think that they are a lot cooler and less of a time commitment. Not opposed, maybe one day?

Recipe: smoked salmon and farm egg frittata with basil, lemon, chives, and tomato

serves 4

Recipe for smoked salmon and farm egg frittata. From i8tonite with Chef and Simply Fish Author Matthew Dolan & Recipe for Smoked Salmon Frittata

what I cook at home, actually this is also from the book

10 free-range or organic eggs (if farm-direct, the flavor’s even better)
½ cup sour cream
Juice of 1 lemon
Zest of 1 lemon
2 teaspoons salt
1 teaspoon pepper
1 cup grated sharp cheddar cheese
½ pound Pacific or sockeye smoked salmon, sliced into thin strips
1 cup basil leaves, destemmed, torn
2 Tablespoons (½ bunch) fresh chives, diced
1 cup cherry tomatoes, halved lengthwise (reserve ½ cup for garnish)
2 Tablespoons cooking oil
1 Tablespoon unsalted butter

what to drink
Blanc de blanc champagne
Txakolina Rosé from Spain
Your favorite daytime drinking beer
Bloody Mary

what to tell the fish guy
You probably don’t need the fish guy for this one. There is usually a refrigerated case close to the fish counter that will have what you are looking for. But, if the fish guy has some smoked fish options that are not pre-packaged, you can ask where the fish is from and when it was smoked. Normally, fish will be brined or cured before smoking. If you go the prepackaged route, check the sell by date; the fresher the better.

method
Preheat your oven to 400°F. In a mixing bowl, whisk together the eggs, sour cream, lemon juice, lemon zest, salt, pepper, and cheddar cheese. Using a wooden spoon or spatula, fold in the sliced smoked salmon, basil, chives, and ½ cup tomatoes. Heat a cast-iron skillet or nonstick pan over high heat and add the oil and butter. Once the butter has melted and the combination begins to slightly smoke, add the contents of the mixing bowl. Using a wooden spoon, stir everything in the pan in an effort to evenly distribute the garnish throughout the egg mixture. Cook for 3 minutes and place in the oven. Cook for 15 to 20 minutes or until the eggs are fully cooked. Remove from the oven and allow the frittata to cool for 2 to 3 minutes. Turn the frittata over onto a cutting board and serve.

plating
I usually cut this into pie-shaped slices. Add ½ cup of the sliced cherry tomatoes on the side to serve.

 – The End. Go Eat. – 

 

Photos copyright 2017 by Anne-Claire Thieulon

i8tonite: Illustrator and author Niya Sisk & Salmon with Lemon and Dill Recipe

i8tonite: Illustrator and author Niya Sisk & Salmon with Lemon and Dill RecipeNiya Sisk is an editorial illustrator, designer, and author. She is happiest in the with either a wooden spoon or pencil in hand. Niya was raised in Northern California, where she built tree forts to host pretend dinner parties for the kids in the neighborhood. Luckily, she now has a real kitchen for real dinner parties.  She recently created a gluten free cake cookbook, Cakes of Color—a purse size portable gallery of cake art with modern organic cake recipes. Cakes of Color: Gluten free recipes, illustrated and catalogued by color, was inspired by the Food and Wine section of The Art of Daily Cultivation. They Draw and Cook features  her Green Tea Cake recipe in their wonderful world of food illustration.

Cakes of Color is a gorgeous cookbook, full of inspiration, joy, and, of course, color. Cakes of Color was approved to retail in 5 Whole Foods stores in the Bay Area in 2015. She’s currently illustrating a coloring book featuring food & wine and a portable gift book featuring her favorite recipes for clients and friends. Find more colorful inspiration at Niya’s Instagram.

i8tonite: Illustrator and author Niya Sisk & Salmon with Lemon and Dill Recipe

Chef’s Questionnaire (with a nod to Proust):

What is your favorite food to cook at home?
I have a few of those.
Native American Crab & Corn Cakes with Abodo Sauce comes to mind immediately. I learned of this dish while in Sedona at the Enchantment Resort Mii Amo Cafe. The cookbook is simply exquisite. I brought it home with me, along with a beautiful wool cape. The cape has nothing to do with how good the food turned out. Well, who knows, maybe it did. Food and ritual are so closely tied. The Crab and Corn Cakes are very authentic and so delicious with the Abodo Sauce. I love to serve them with Champagne and arugula salad.

i8tonite: Illustrator and author Niya Sisk & Salmon with Lemon and Dill RecipeAnother favorite is a simple comfort food recipe my mother taught me growing up – rosemary chicken. It’s such a flexible recipe. The staples are rosemary, garlic, salt, and pepper. But I will add ingredients like a bit lemon or olives and roast some red potatoes.
And I haven’t even begun to talk about Salmon. That’s nearly a staple in my home.

What do you always have in your fridge at home?
Carrots with parsley for my pet rabbit.

What marked characteristic do you love in a person with whom you are sharing a meal?
Slow eating, passion for the art of conversation, and a love for red wine. Okay that was 3 characteristics. But they all go together in a person who loves life.

What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
That’s easy. Mobile phone at the table. Looking at a person while enjoying amazing food is such a luxury these days. I’m a redhead. A statistic when it comes to all that means. Fiery and quirky, often unpredictable. If a mobile phone is on the table, I simply can’t take responsibility for my actions after that. ; D

i8tonite: Illustrator and author Niya Sisk & Salmon with Lemon and Dill RecipeBeer, wine, or cocktail?
A full bodied Spanish wine. Smooth, complex and opens up in rhythm with the conversation in play.

Your favorite cookbook author?
This is the hardest question yet. Alice Medrich is right up there. She has a gift for bringing history alive with her use of flours in baking. Baking is my main passion. I’ve learned so much from her. She’s such a master at gluten-free she’s removed the word from her taster’s vocabulary.

Your favorite kitchen tool?
My bright lime green spatula. I swear it’s my new power tool.

Favorite types of cuisine to cook?
Salads, Cakes (desserts), Seafood.

Beef, chicken, pork, or tofu?
Chicken.

Favorite vegetable?
Jicama. But my rabbit is convincing me (with his abundant enthusiasm) that kale is best thing on earth.

Chef you most admire?
Maggie, the chef at Omnivores Cookbook, is amazing. She has recently captivated my imagination with how authentic, fresh and accessible her Chinese cooking recipes are. And her photographs are stunning. I’ve always been afraid of cooking Chinese but she makes it so captivating and easy. So delicious.

i8tonite: Illustrator and author Niya Sisk & Salmon with Lemon and Dill Recipe
coffee on the beach (SF)

Food you like the most to eat?
Unfortunately, I’m crazy about CAKE. Luckily I also mountain bike and swim. ; D

Food you dislike the most?
No matter how amazing and awesomely cooked a beet is, I still can’t like it. People have tried. Oh, have they!

What is your favorite non-food thing to do?
Paint on a large canvas to loud and gorgeous music. Or illustrate whatever book I have in process. Coloring books, art books, cookbooks have been the theme the past 4 years.

Who do you most admire in food?
Deborah Madison, Greens Cookbook San Francisco. I have admired her for 20 years. I’ve worked through most of the recipes in Greens Cookbook. I have to say, I think she is a genius. Her meals, like Eggplant Gratin with Saffron Custard, could save the planet. So good.

Where is your favorite place to eat?
France. So creative and delicious. So much history. I never worry, I’m always up for all food adventures in France. Especially Paris and a few tiny village towns in the South of France.

What is your favorite restaurant?
That changes every month. I’m always food adventuring wherever I am. Right now, it’s Mediterranean Exploration Company in Portland, Oregon. I was blissed out for days after just one meal there.

Do you have any tattoos? And if so, how many are of food?
All my tattoos are on paper. I love to sketch, watercolor, monoprint the many colors and shapes of food. Food illustration is big passion.

Salmon and dinner party prep. Salmon recipe included. Illustrated for the Food & Wine section of The Art of Daily Cultivation by Niya C Sisk.

Recipe: Salmon with Lemon and Dill
Recipe adapted from Shauna Prince, Portland, Oregon

i8tonite: Illustrator and author Niya Sisk & Salmon with Lemon and Dill Recipe
Illustrated for the Food & Wine section of The Art of Daily Cultivation by Niya C Sisk.

Ingredients – serves 8

Two whole fillets of salmon (skin on/or skin off, ideally wild, around 2 ½ pounds each fillet)
Four medium lemons – two sliced in rounds (with skin on), one juiced, one sliced in wedges for garnish
1½ oz butter
Half a medium white or brown onion, cut in thin slices or wedges
3 tablespoons of white wine (optional)
1½ teaspoons of Dijon mustard
2 tablespoons of fresh dill – chopped. Plus sprigs for garnish
Salt (approx. ¼ tsp Kosher salt)
Freshly ground pepper (approx. ¼ tsp)
1½  tablespoons of olive oil

Method

Lightly sweat onion in butter until soft, but not browned. Add white wine, Dijon mustard, and lemon juice. Stir together and cool.

i8tonite: Illustrator and author Niya Sisk & Salmon with Lemon and Dill RecipeFor each fillet, cut a piece of aluminum foil and a piece of parchment each slightly more than twice as long as your piece of fish. Be sure it’s large enough to fold over and seal your fish lengthwise. Lay the foil on the counter, then add the parchment paper on top of the foil. Place the fillet on top of the parchment – near one of the ends, skin side down. Repeat with the second fillet.

i8tonite: Illustrator and author Niya Sisk & Salmon with Lemon and Dill Recipe
For the love of Olive Oil

Brush the top and bottom of each fillet lightly to coat with olive oil and season with salt and pepper. Pour half the butter/wine/mustard/lemon juice mixture evenly over each fillet. Lay round slices of lemon, and chopped dill on top of the fish. Close up the foil packets to seal.

Heat up barbecue to 350F or medium-high heat (or your oven to 350F). Place fish packets on grill. Cook until the fish flakes lightly (be careful not to overcook it). Timing will depend on how thick your fish is – likely 10+ minutes for 1½ inch thick.

Serve with additional lemon wedges and dill sprigs. You can also make an easy accompanying sauce with good mayonnaise mixed with a small amount of lemon juice and salt. Add chopped capers and dill to the sauce if you like.

* Leftover salmon makes amazing fish cakes. Flake the fish, add 1- 2 lightly beaten raw eggs, any herbs that you want (e.g. dill, tarragon, sorrel), and enough breadcrumbs to hold the mixture together (panko works well). Add additional salt/pepper to your taste. Form into balls, and cook in a lightly oiled or buttered frying pan until brown. Turn and brown on the other side, and serve with lemon aioli.

 

The End. Go Eat.