Some San Francisco bay area transplants complain of the "loss of seasons" from whence they came [Ed. note: hey we've got fire, earthquake, mudslide, Cal not getting The Axe...], but won't lie, Septembers are pretty much meteorologically perfect. Warm, but not too warm, and an ideal time to get on with fall food. Hey, it's the Oregon in me.
And this is my gateway meal into fall. The combination of sweet and smoky spices that perfectly complements the salmon, always a hit. We love it with coconut rice, but that's optional.
Now that school has begun, if you're being pulled in a million different directions, you need dinners to be easy. It's not only easy, but I love meals that look fancy enough for company, but yet are super casual, delicious and healthy.
A word about salsas. Mango or tomato salsas are quite common, but don't hesitate to try other fruits and veggies as well. Some of my favorites include: cantaloupe, peach, pineapple, papaya and corn. They all make delicious salsas to accompany meat and fish.
PS: A year ago we launched into autumn with grilled naan, mango chutney pork, chili and yogurt (www.moveablefeast.me/blog/grilled-naan-with-mango-chutney-pork-chili-yogurt).
PPS: Momala's roast chicken was channeled to break last year's Yom Kippur fast, in a decidedly non-traditional style (www.moveablefeast.me/blog/mexican-marinated-chicken).
Adapted from: Pinch of Yum
Number of servings: 4-6
Does Mom like spice? From time to time, we like things spicy in our house [Ed. note: HEY NOW], and this healthy, delicious dish is so easy to make it screams "weeknight dinner." The slightly spicy-tart sauce is a perfect foil to the sweet salmon.
And really, if you're concerned about the spice level, don't be. The original recipe below is sumptuous as is, but since the BF and I sometimes like a little more heat [Ed. note: WHAT KIND OF BLOG IS THIS THEY'RE GONNA ADD A DISCLAIMER], we'll add more Sriracha next time.
This is so easy, you could make this for a Mother's Day brunch for 20, which in fact I am doing.
Happy Mother's Day!
PS: A year ago we gave Mom lots of cavities with these offerings:
Adapted from: SELF, April 2013 (Gwyneth Paltrow and Julia Turshen); Epicurious (source containing original article)
Number of servings: 4
"I wonder what it would be like to live in a world where it was always June."
- L.M. Montgomery
Although well past high school and bright college days, still have that feeling in June that I'm playing hooky, and am compelled to commemorate the begining of September with "school shopping."
I was 11 years old when Alice Cooper's "Schools Out" was released. My older teenage brother played it loudly and incessently. [Ed. note: Is there any other way?] He also had an enormous Alice poster above his bed, the infamous one with Vince Furnier wrapped in a boa. Later. he would con my Momala into allowing him to go to a concert by taking my then eight-year-old sister, basically convincing her that Cooper was a folk singer. [Ed. note: GENIUS.] Never fails, June comes around and I can't get the "School's Out" lyrics out of my head.
My BF and I live across the street from a 4th-8th grade school, in the house he grew up in. [Ed. note: La Entrada, class of '83, represent.] Many of the neighborhood kids are graduating and will be in high school come September. Bittersweet, for me. Time is going by at warp speed and summer will be over before we know it.
These salmon kebabs, I make them every summer. It's beyond me that I never thought about threading meat or fish with two skewers instead of one (see picture). A game changer. The kebabs will not flip and spin every time you turn them. Bonus, most of you will probably already have all the necessary spices in your pantry.
We try to eat salmon as often as possible, and these kebabs are exceptionally flavorful and easy to make. Clients love them, and they're fast to prepare from start to finish (great for weeknight dinners). If you use your oven broiler, like me, we're talking five minutes.
Adapted from: Bon Appetit, June 2013
Number of servings; 4
Well, we got no class
And we got no principals
We ain't got no intelligence
We can't even think of a word that rhymes
~ Alice Cooper
My BFF (since 4th grade) lives in a charmingly small Washington-state town in the shadow of Mt. Rainier. Her circa-1920s farm house is populated with every imaginable nut and fruit tree – chestnuts, walnuts, hazelnuts, apples, cherry plums, pears, and bay. Wild blackberries, raspberries, huckleberries, a summer garden, as well as a menagerie of animals (rabbits, chickens, birds, goats, cats) complete the picture.
The pièce de résistance is the blueberry orchard (see last photo below), with blueberries as large as grapes that, dare I say, truly taste “blue.” We recently reconnected, and I of course took the opportunity to bring home a good supply of the prize blueberries and put them to good use.
This sauce is the perfect compliment to pork chops, wild salmon, chicken and steak. Personally, I don’t like cloyingly sweet fruit combined with meat, but this is different as the balsamic and red wine vinegar give it just the right amount of acid to counter the richness of the protein.
By the way, this is peak salmon season in Washington and the recipe is as Pacific Northwest as they come.
Number of servings: 4-6
I'm a movie-aholic, and The Usual Suspects is a perennial favorite–one that never gets stale. Few films stand up to repeat viewings; I typically don't see a movie more than once, even if it’s a favorite. Every time Fenster says something unintelligible, can't help but lose it.
I’m the same way with food. I don’t like leftovers, with the exception of tacos. For some reason, Don and I can willingly eat tacos several nights in a row and not tire of it. [Ed. Note: Go figure.]
Let me introduce you to the roasted salmon taco. Not only is this super healthy, it only takes 30 minutes to prepare, and you will not tire of it (promise).
The recipe is from Cooking for Jeffrey by Ina Garten (love that woman). The tacos have a bold flavor with the tender spiced salmon, beautifully contrasted by the tangy slaw and kicky creamy avocado. Everything is fresh and simple and perfect for a weeknight meal. This might be a tad spicy for little kids, or those sensitive to heat, so adjust the chipotle chile powder accordingly.
Adapted from: Cooking for Jeffrey, by Ina Garten
Number of Servings: 6 (2 tacos per person)
For the slaw
For the salmon
Hi! Welcome to my first blog post, and thank you for stumbling onto this page.
I am an Oregon-girl (and a U of O grad, Go Ducks!) who has cooked for my own family for decades, but decided to apply it as a self-employed trade into the teeth of the 2008-09 financial crisis. A layoff from a corporate job in the sleep-education field gave me the opportunity to experiment with different culinary techniques in the kitchen, and subsequently create and execute meal plans for friends.
As Silicon Valley slowly recovered, I formally launched the Moveable Feast personal-chef service, and have enjoyed serving the bay area's mid-peninsula ever since. Besides the many families I have had the pleasure of cooking for, my clients have included executives from Apple, Facebook, Google, YouTube and, up north, Boeing.
Here you will find all sorts of recipes from healthy to comfort food to indulgent desserts. I cook seasonally and with as much local ingredients as possible. I develop all the recipes on this site myself along with the photography and food styling.
With the help of my partner-in-crime Don Zulaica (who has written/edited everything from medical-device marketing to local newspapers, national music magazines and entertainment web sites), this blog will share delicious recipes and experiences from the past decade, document the continuing journey, and hopefully give you a few ideas for dishes to try out in your own kitchen.
Hope you're having a wonderful 4th-of-July holiday!
Crispy Salmon with Strawberry Salsa
Of all of the posts at the Moveable Feast Facebook page, and the upwards of two dozen salmon preparations, this gets the most requests for its recipe. It's also one of the more popular seasonal dishes from my summer menus.
Sweet strawberries and basil might seem an unusual pairing with salmon, but coupled with the kick of red onion and/or serrano pepper, balance out the entree nicely.
I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.