College Katy & Culinary Hot Takes

In college - my go to spot to recommend for a first date when the guy had no idea where to go was this tiny Italian spot in downtown. They had the best seared salmon with mashed red potato and this blistered tomato situation. SO. GOOD.

I hadn’t made that dish in a long time, but catching up with a college roommate recently reminded me how much fun I had in that time in my life, so I brought Steve back in time.

Lately, I’ve been faced with how strange of a place the internet is. As I’ve started sharing my cooking online, I’ve gotten a variety of feed back - some so positive and fills my heart….and some that makes me go
“what an odd thing to spend time typing to say”

I’ve learned I have some culinary hot takes…and I’m okay with that!

1) I don’t measure. I really don’t - unless I’m baking - then I’ll kind of measure (maybe the cause of so many baking fails LOL). But mostly I just do what feels good.

2) Filming my cooking is something that I enjoy doing, but I also enjoy singing, dancing, and laughing while I cook - so I may not catch on camera every step…I promise - my food is well seasoned and usually cooked to the perfect temperature. I often get caught up in the fun of the moment and forget to hit record.

3) I like a chunky mashed potato. I just do. A little skin, not run through a ricer - I’m okay with that. I mean - there is a place for all the potatoes in my world, but if I’m in charge - give me that chunky.

4) Salmon. I sear it flesh side down first and finish it on the skin. I know many professional/real chefs will cringe - I’m friends with a lot - and they tell me :) But it’s what I do - and it works for me.

There are many more that I’ve heard about, and I’ll share them as they become relevant to what I’m cooking, but just know I take all of that feedback with a grain of salt, a belief it’s well intentioned, and I know that sometimes, I’m just wrong.

On to dinner tonight!

See the reel here: Salmon & Mashed Potatoes

Ingredients:

• Side Salad

  • 1.5 Persian cucumbers - chopped

  • A little less than 1/4 red onion - chopped

  • 8 ish cherry tomatoes - cut in half

  • 2 turns of the bowl of olive oil

  • 2 turns of the bowl of balsamic vinegar

  • 1 pinch homemade italian seasoning

• Salmon & Potatoes

  • Skin on Salmon Filet - 1 each

  • 8-10 red potatoes - cut in half

  • 1 garlic clove

  • 10ish cherry tomatoes

  • Any leftover chopped onion from above

  • 1/4 cup dry white wine

  • 1/4 ish cup of milk

  • 6 slices of butter - probably 2 Tbs total

  • 1 tsp creamed horseradish

  • 2 big pinches parmesan cheese

  • 1 garlic clove chopped, and split with 3/4 for tomato and 1/4 for potato

  • Pinch of seasoning blend for tomato

Let’s Go

• Make the side salad and put in the fridge to marinate

• In a sauce pan put the potatoes in cold water and turn on to boil

• In a small sauté pan add some olive oil then add the onion and garlic, after 2 minutes add the cherry tomatoes

• Once the tomatoes start to soften, add the white wine and place a lid on the pan, let the tomatoes cook down over medium low heat

• When the potatoes are nearly done - season & sear the salmon

  • I sear it flesh side down for 3ish minutes and then turn it over to finish cooking through

• While the salmon is cooking, drain the potatoes and set aside

• In a medium sauce pan add the milk, butter, leftover garlic and horseradish and bring to a low simmer

• Add the potatoes back to the saucepan and mash ( I like it a little chunky) and add the parmesan cheese

When everything is ready, put down a base of potato, top with the salmon, and add the tomato compote on the side. For a little color I topped it with some green onion that I have growing on my fire escape.. #UrbanGarden

Enjoy!

• Enjoy!