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
