Nigella Kitchen

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I happen to be a fan of Nigella Lawson. She’s so prolific in the cookbook department, but each of her books manages to be different.

My favorite is Nigella Christmas, but probably because I’m a Christmas freak. Feast is also fabulous. But maybe in my top five is Nigella Kitchen, published in 2010.

Nigella describes this book as a comfort chronicle – “the story of my love affair with the kitchen,” which she refers to as the “heart of the home.”

That’s probably one major thing that all food bloggers have in common, that we’re at home in our kitchens. It’s where we’re the most comfortable, where we dish up love in the form of food.

In her introduction, she stresses the fact that she is not a chef. Nigella writes, “I understand why cooking can hold so much terror and the kitchen seem a place of stress, not solace. I’m sure this is partly to do with the contemporary cult of the chef…”.

Well I’ve been saying this for years. If anyone was ever hesitant about getting into the kitchen, I think the intimidating chefs on tv put an end to any attempts at cooking. This is especially sad when home cooking has nothing to do with what chefs do in their restaurant kitchens.

Furthermore, she adds, “I say and can never seem to say enough: if we needed qualifications and expertise before we stepped into the kitchen, human beings would have fallen out of the evolutionary loop a long time ago.”

I love her approach, probably because it was always my goal, especially when I taught cooking classes, and now with this blog, to show how simple home cooking is, and how easy it is to be creative and not stick to an exact recipe.

In another part of the book she writes about having a girlfriend over for supper:

“We were chatting, moaning, jabbering away and generally passing the time, as one does. I was at the stove, pontificating and pottering occasionally pushing and prodding what was in front of me with a pair of tongs; she was facing me, at the kitchen table. After about ten minutes, if that I presented her with her plate and she looked surprised, as she was sure she hadn’t seen me actually cooking. In a way, I can see her point: this wasn’t Cooking-with-a-capital-C, but the lower-case way which is always my starting point, and on busy days, I wouldn’t think of going beyond. You put something on the heat, you take it off the heat.”

Nigella’s writing is so impressive to me (her first career was journalism), and she’s also damn funny. And even though she’s gorgeous model-pretty, she seems so down to earth and shall I say normal?

I also love the passion she has not just for cooking but also eating; the way she embraces her love of indulging is respectable to me. I’d rather live like Nigella and eat chocolate cake in the middle of the night, than doom myself to eat egg white omelets the rest of my life like rail-thin Gwyneth Paltrow.

So what recipe from Nigella Kitchen to pick for this post? I have many recipes bookmarked, some of which are quite simple, but manage also to be unique. One really spoke to me – it was a salmon over sushi rice topped with a spicy Asian sauce. Simple? Definitely. Yet fabulous.

I’ve always mentioned that I use brown rice, or actually when I use any grain I purchase the unprocessed variety for more nutrition, but Nigella’s use of sushi rice in this recipe – with its beautiful white elegance – made me actually go out and buy some.

Plus I finally get to use some sake that I’ve had on hand forever!

Salmon and Sushi Rice
with hot, sweet, and sour Asian Sauce

2 1/2 cups sushi rice
1 – 1 pound slab salmon
2 cloves garlic, minced
2 red or green chile peppers, finely chopped
2 tablespoons minced gingerroot
1/4 cup fish sauce
2 tablespoons sake
2 tablespoons mirin
2 tablespoons lime juice
2 tablespoons water (used used only 1)

Cook the rice following the package instructions.

Sear the salmon on a flat griddle for 4-5 minutes. Turn it over and cook for 1-2 minutes on the other side. The salmon should be just opaque and cooked in the center. Set aside.

Mix the remaining ingredients together, and put in a bowl to serve alongside the salmon and the cooked rice.


Flake the salmon and serve it over the rice, and generously add the sauce.

This would be a fantastic sauce for any leftover salmon you might have. This recipe, as it turns out, is only about the cooked rice, the cooked salmon, and the sauce!

I originally assumed that the salmon was marinated, but no, it’s just a matter of making this fabulous sauce!

Besides reducing the water in the recipe(I didn’t want a watery sauce), I also added chile paste (sambal oelek) to the sauce.

Part of the reason is that I used jalapeños, but I could only find sweet red chile peppers.

I wanted the sauce more spicy!!!

Make sure and serve the sauce with the salmon. You’ll want more of it!

note: You can probably tell that I cooked 2 small salmon fillets, plus I only cooked 1 cup of sushi rice; my husband doesn’t eat salmon. But I made the full recipe of the sauce and will use it up on something else soon. Grilled chicken? Eggs? The next morning after I’d made this dish, I ate the second salmon and rice serving of it cold, for breakfast. It was fantastic.

Salmon, Bacon and Potato Hash

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When I hot-smoked salmon while back to make the wonderful layered salmon spread, I cooked 2 extra salmon steaks. To me, leftover salmon is so handy.

You can put it in scrambled eggs, in salads, on pizzas, in soups, crêpes, rice, make burgers, and so much more.

Since I was about to have overnight company, my leftover salmon made me think of potato hash with bacon and eggs for a breakfast offering. Hash isn’t terribly pretty, and I don’t even like the word “hash,” but boy, is it good made with smoked salmon and bacon.

Options for eggs include serving poached or fried eggs with the hash, or cooking the eggs inside the hash, like you would with shakshuka. It all works, and it’s all good!
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This hash is really yummy with leftover lox or grilled salmon as well.

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Potato Hash with Bacon and Smoked Salmon
Serves 2

2 salmon steaks, hot-smoked or grilled
2 Russet potatoes
4 slices bacon, diced
2 shallots, finely chopped
Salt
Pepper
2-4 Eggs
Chopped green onions, chives, or parsley

Remove the skin from the salmon and break it in to small pieces; set aside at room temperature.
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Scrub the potatoes. This is the brush I use; I prefer unpeeled potatoes.
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Coarsely grate them and place on paper towels to absorb excess moisture.
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In a large, non-stick skillet over medium-high heat, begin to cook the bacon. Add a little olive oil if the bacon isn’t extremely fatty. After a few minutes, add the shallots.
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When the bacon and shallots have mostly cooked, add the potatoes. Lift them gently with a non-stick spatula to gently mix the potatoes with the bacon and shallots. Season well with salt and pepper.
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Raise the heat to brown the bottom of the grated potatoes. Cook them for at least 5 minutes.

Using the spatula, turn over the potato hash until the raw part is on the bottom. Season again. It doesn’t matter that you’re tossing the hash around. This isn’t a rösti that will come out in one piece.
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After the potatoes have browned, lower the heat slightly to ensure cooking the potatoes all the way through.

Stir in the smoked salmon pieces and heat gently. If desired, place raw eggs in holes created in the hash, lower the heat, cover the skillet, and steam-cook until the eggs are cooked to your liking.

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This is a bit more tedious, but it’s a pretty presentation. Alternatively, poach or fry eggs separately.

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Serve the eggs hot with the hash.

Season again, if necessary, and sprinkle with green onions.

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I can guarantee that as long as your guests enjoy salmon, they will love this hash. And served with eggs it’s a hearty yet delicious breakfast or brunch dish.

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