COOKING – NOT ABOUT TRUMP

I have mentioned before that I cook most of the supper meals and for some reason my wife doesn’t mind.

About thirty years ago we bought a Revere cooking set.  One of the items I use the most is the steamer – a pan with holes in the bottom that fits on top of the regular cooking pot. 

This is a thirty-minute, one pot meal that I regularly prepare:

 

·       I clean carrots and then slice them down the middle

·       I slice Yukon Gold potatoes about a half-inch thick and then quarter the slices

·       I quarter an onion then separate the layers

·       The potatoes and carrots go in the bottom pot and are covered with water.

·       The onions go in the steamer being careful not to cover all the holes

·       I take a fresh salmon fillet and place it on top of the onions.

·       Cover the pot and bring it to a boil

·       Fifteen minutes later supper is ready

Salmon, potatoes, carrots and onions served with a crusty bread and butter and a nice white wine like Clean Slate Riesling.     

The whole meal takes thirty minutes including preparing the vegetables.

I use the pot to steam any vegetable you would normally boil.  Steaming keeps in the vitamins and minerals and the vegetables don’t taste washed out and soggy.

the Ol’Buzzard