Day Two 7 am: Arggh. I was, um, hooked. I woke up wanting smoked fish dip NOW. (For breakfast, Alanna?)
Day Two 11am: A client's husband was off to fetch fish from Bob's Seafood [for St. Louisans, the best (and in my opinion, only) place to buy fresh fish in St. Louis] for their supper. When I asked if he'd mind buying smoked fish for me, he and my client answered, nearly simultaneously, "Oh, you need a smoker." Now he's an accomplished foodie and she's a chef so I trust their judgments nearly without question. An hour later, he'd picked up the fish, he'd picked up a smoker -- and she'd given me a lesson in hot-smoking shrimp, scallops and trout!
And this stuff is heaven! I'm looking forward to learning more about the stovetop smoker -- including, with any luck, some vegetables. More on that, later. (Update: My first foray with smoker at home turned out beautifully, just scallops and shrimp and OH SO EASY.)
In the mean time, the sauce the client recommended for the trout turned out to be a delicious oil-free dressing on arugula -- snipped fresh from the client's home garden. Yes, indeed, this is a client with 'fringe benefits'! Thank you, Anne, thank you, Tom! And Christine, you, for the inspiration that started this odyssey!
FROM THE ARCHIVES Yes, there's a collection of recipes for lettuce and salad greens -- including homemade salad dressings -- in the Recipe Box.
TWO YEARS AGO Pied Piper Refrigerator Pickles ... made from Trader Joe's frozen roasted peppers
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ARUGULA SALAD with SMOKED TROUT & PEACH PRESERVE DRESSING
Time to table: 10 minutes?
Serves as many as needed
Salt & pepper to taste
Mix to taste.
Add Ons: Dried fruit, bits of cheese, warm goat-cheese rounds
Wash arugula well and let dry. Toss with dressing and top with smoked trout.