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Guest Blogger: James Nankervis

June 28, 2010

This entry is the first in a series of guest blogging, where my family members will be sharing their favorite recipes and ideas about food. As I have previously mentioned, we have some wonderful novice cooks, but the first guest blogger is our only professional chef. A veteran of the war in Iraq, he followed his passions into the kitchen, and we are all extremely proud of him. Trained by culinary school, Jimmy also cooked in various wonderful restaurants from Edo’s Squid in Richmond, where AAM and I got engaged, to the very high-end 2941 in the DC area. Presently, he is in New York at Mario Batali’s restaurant Del Posto. Despite his experience and talent, Jimmy is always a humble, but very enthusiastic, guy and he will entertain our very basic cooking questions. Jimmy emphasizes simple cooking, with fantastic ingredients. Here is a great fail safe that he rattled off very quickly to me within seconds of my request.

Jimmy says “Simplicity is key when creating good food.”

Olive Oil Poached Salmon, with Wilted Greens, Roasted Fingerling Potatoes

Ingredients:

  • Salmon skin off
  • random greens Frisee, spinach, nasturtium, any lettuces.
  • red wine vinegar
  • shallots
  • Fingerling potatoes or any kind will work
  • salt and pepper, a must have

Directions:

  1. heat the oil on the stove to 160 degrees.
  2. cut shallots to the same size as the potatoes
  3. place potatoes and shallots in the oven at 400 degrees until tender and sweet, of course these were tossed with olive oil S&P.
  4. Wilt the greens in a saute pan with olive oil S&P low heat add 1 t. red wine vinegar to deglaze the pan.
  5. Place salmon seasoned in oil for 9 minutes. Check to see if it is cooked to your preference (Maureen adds, quickly flaking with a fork to see if the fillet separates, it is OK if there is still some juice. Many people tend to overcook salmon. )

plate and eat

Guess what we are having this week!

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