Smoked Salmon with Herb Butter

Posted in Food by mcarmen5 on 10/14/2010

{Photo: GOOP}

I’m a fan of Gwyneth Paltrow’s blog GOOP, and an even BIGGER fan of smoked salmon-anything, so imagine my delight when I opened this week’s newsletter and found SF’s very own Tartine bread featured in this get-up.  Um, I’m making these now.  I don’t care if I just ate enough dinner to feed two marathon runners!

Here’s the recipe that was featured in her newsletter, adapted from Chad Robertson and his book Tartine Bread.   I’m fairly certain this is something I’ll be making again and again.


Smoked Salmon with Herb Butter:

Makes 1 sandwich

  • 2 tbsp unsalted butter, room temperature
  • 1 tsp chopped tarragon
  • 1 tsp chopped thyme
  • 1 tsp chopped chervil
  • 1/8 tsp salt
  • freshly ground pepper to taste
  • 1 slice whole grain bread
  • thinly sliced smoked salmon (about 1/4 pound)
  • 1 tsp chopped chives

Make the compound butter: in a small bowl, mix the butter, tarragon, thyme, chervil, and salt.

Spread on the bread, top with salmon, sprinkle the chives over the salmon, and top with second slice of bread. Grind white pepper to taste.


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Read: The Omnivore’s Dilemma

Posted in Food, Living by mcarmen5 on 05/19/2010

{The Omnivore’s Dilemma, 2007, Michael Pollan}

For someone who is a foodie, I admit that I knew embarrassingly little about the food I ate — like, where it came from and what’s in it.

Outside of media bites and familiarity with buzz words like “free range” and “organic,” I realize now how little I understood about our agricultural system.  I literally had no real conception of the process from farm to table.

Michael Pollan’s The Ominvore’s Dilemma was my first exposure on the food subject outside of cliche or trite media bites and brief program segments on the subject.   I read it a few years ago and have been recommending it wholeheartedly since.  It has seriously changed the way I approach food in all its forms — growing, procuring, eating and preparing; it has changed the way I see food.

I highly recommend it.  One fun thing from the book that has stuck with me is the layout of the standard grocery store — the whole or “good” foods tend to be on the periphery and we are usually directed through aisles of processed foods to get from one end to the other.  The most important change I’ve noticed however, is in how I read ingredient labels — something that I feel is so enlightening that I could tell everyone about why it matters.

If you’ve ever wondered where our food comes from, what’s in it and why it matters, or even just what we should have for a meal and the evolution of what makes a “meal,” then I definitely recommend you give this book a read.

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