Food

Went grocery shopping with Matt at 7 a.m. I know, I'm nuts, but there were a couple of things I wanted which he would never have found. I also spent my $25 gift voucher - what on? Crab Legs. Yum.

I got a recipe email today which called for hanger steak. I had never heard of it. The recipe looked like it would be tasty, but what was hanger steak. I Googled of course and found that it comes from what they call the Plate on the animal, that being what to us would be around the chest or maybe stomach. I use Flank steak a lot, but from w hat I read today, the Hanger Steak is very flavourful. I will have to check it out at the store. I will be interested to know if anyone else is familiar with the cut? I also have to find out what it is called in the UK and maybe then I will realise exactly what I am talking about.

Apparently it is a little known cut of beef in the UK although the French, who call it Onglet, use it a lot. In the UK it is often left and minced or ground for pasties and not used much at all. The writer was astounded that it wasn't used more in the UK. Obviously I have got to look out for Onglet or Hanger Steak. I wonder if my local in store butcher has it. There is one local grocery store (Central Fresh Market) which still cuts their own meat. I will have to check with them.

Yesterday I finally got rid of some lithium batteries which I have been saving forever to get disposed properly. There is a local Photo Shop who will dispose of them for me. It is dangerous to just throw them away in the garbage although, come to think of it, I don't know why. I just found lots of articles explaining how dangerous they are, but I still am not sure why. I believe they are a fire hazard amongst other dangers.

This looks so delicious I just had to share it.

Wild King Salmon With Savory Whipped Cream

David Tanis New York Times

• Yield 6 servings

The wild king salmon season opens in May on the West Coast and continues through summer, from Alaska all the way to San Diego. The first wild salmon in spring has brilliant red flesh, a mild sweet flavor and a velvetlike texture. Farmed salmon doesn’t compare. In this recipe, the salmon is cut on the diagonal into thin slices that cook quickly. They are topped with softly whipped cream that's seasoned with mustard, cayenne and lemon zest.

Ingredients

• 1 ½ pounds king salmon fillet, skin off and pin bones removed
• Salt and pepper
• ½ cup heavy cream
• 2 teaspoons Dijon mustard
• Pinch of cayenne
• ½ teaspoon lemon zest
• 1 tablespoon snipped chives
• 2 tablespoons butter
• Tarragon leaves, for garnish
• Watercress, for garnish
• Violets, nasturtiums or other edible flower petals for garnish (optional)

Preparation

1. Slice salmon diagonally into 6 four-ounce portions about 1/2 to 3/4 inch thick (or have your fishmonger slice it). Place on a cutting board or baking sheet. Season both sides generously with salt and pepper.
2. Put cream in a mixing bowl and beat with a whisk until just barely thickened. Add 1/4 teaspoon salt, some freshly ground pepper, the mustard, the cayenne and the lemon zest. Beat again until soft peaks form, but don’t let the cream get too stiff. Fold in chives. Taste and adjust seasoning.
3. Put butter in a large cast-iron skillet over medium-high heat. When butter begins to foam, add salmon pieces and reduce heat slightly. Cook gently on one side for about 2 minutes, then flip and cook one minute more. Turn off heat and let rest for 2 minutes. Salmon should be cooked through but moist. Be careful not to overcook.
4. Transfer salmon to a platter or individual plates. Spoon some savory whipped cream over each serving. Garnish with tarragon, watercress and flowers, if desired.

Have a great day