LittleJudeonFood

One kid's adventures in gastronomy


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Salmon and Eggs, Anyone?

So, even though I ate a whole bunch, we had some leftover salmon. (No, not that Leftover Salmon.) Tonight, Mama pulled together an even faster dinner: She soft scrambled some eggs from my friend Walter’s farm, flaked and heated the salmon, then sprinkled on some chives from our garden. She considered making a salmon omelette, but when you have a 2-year-old saying, “I want dinner now,” over and over (and over), I think you’d opt for scrambled, too. And boy, was it good. You know how much I like eggs, so that’s saying something. Mama said this would have made for a fine breakfast over toast, but I was just as happy to eat it for dinner.

Love, Jude

I couldn't wait to dig in to my dinner.

I couldn’t wait to dig in to my dinner.

Soft-Scrambled Eggs

Melt a healthy pat of butter in a skillet over medium heat. Crack a few eggs (up to 6) into a bowl and vigorously break them up with a fork. When the butter’s melted, pour in the eggs and with a wooden spoon or fork begin pulling them in from the edge of the skillet to the center, dragging the utensil along the bottom of the skillet. Work around the skillet, pulling the eggs in and allowing the remaining runny parts to fill in. (At some point here, give them a good sprinkle of salt and pepper, if desired.) When almost all the eggs are gathered in the center and look like a soft pile of silky pajamas, remove from heat. (They will continue to cook once they’re out of the pan, and then they’ll be perfect!) Top with snipped chives. Serve to kid (that’s me!).


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“Nice dinner, daddy!”

You might have noticed two things about this post’s title: 1) I actually came right out and complimented a parent on dinner, and 2) I’ve started calling Papa “daddy.”  We’re not really sure when that second thing happened, but let me tell you how the first one came about.

Papa and I had a busy day. We were ultimately chased from the pool by an approaching thunderstorm, and because we were going to beat Mama home from work, Papa decided he wanted dinner done pronto. Lucky for us, Mama had made tabbouleh yesterday–that’s a Middle Eastern salad made of bulgur and parsley (we’ll show you how to make it another time). All Papa had to do was pick a protein, and he decided on Alaskan salmon, which is currently in season.

Jude on food: Mama says it’s better to choose Pacific (or Alaskan) salmon, as it’s wild caught, versus Atlantic salmon, which is always farmed.

Due to the rain, Papa chose not to grill it and instead opted for the broiler. He lightly oiled the fish with olive oil, laid it on a sheet tray lined with aluminum foil (to minimize cleanup), sprinkled on some lemon pepper seasoning, then sent it into the oven for just under 10 minutes. Mama said the fish should just barely be firm to the touch (if you gave it a squeeze–but be careful! it’s hot!) and opaque nearly through to the center.

I'm about to dig in to my 2nd piece of salmon.

I’m about to dig in to my 2nd piece of salmon.

I ate all my tabbouleh while the salmon cooked, but I wasn’t too full to have 2 pieces of fish. It was really yummy, and I told Papa so. The lemon pepper cut through the richness of the salmon, and it had its own kick, which I like. The broiler added a bit of a crisp crust, as well. And you can’t get much faster than 10 minutes, now can you?

Love, Jude

Easy Oven-Broiled* Salmon

1 pound salmon fillets (skin off), cut into 2″-wide portions
Olive oil (about a tablespoon)
Lemon pepper seasoning (about a teaspoon)

Preheat the broiler, setting the rack 6″ from the heat source. Lin a sheet tray with aluminum foil. Set the fish on the tray, brush lightly with olive oil. Sprinkle with the lemon pepper, or any other seasoning you prefer. Place under the broiler for 7-10 minutes. Check it at 7 by giving the fillet a gentle squeeze or flaking a tiny portion with a fork. It should feel firm (not mushy), flake easily, and be just cooked through (opaque).

*Note: Mama says you can just as easily cook this fish on the grill.


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Check out my new name!

Welcome to Little Jude on Food! Yes, I’m still “Baby Jude” at heart, but I’m growing up, and I need a blog name to reflect that. Mama says she wants to revamp the design of the blog, too, but we’ll see how far she gets with that. It’s summer, after all, and we have a lot of berries to start picking.

Love, Jude

Image

That’s medium-rare steak, marinated portabella, and Papa’s own roasted pepper & tomato sauce, all done on the grill (except for the spaghetti–that would be silly).


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Dear friends of Baby Jude’s Food Blog

Though I seem to have been slacking in my writing of late, I assure you that I have been well fed (even if the food hasn’t always made it into my tummy).

I currently seek counsel. You see, I have been blessed with having a few of my recipes included in a book that’s due out later this year. (I’ll include details at a later date.) The thing is, neither Mama nor I want to have a “dot-wordpress-dot-com” address in the credit, so we feel it’s time to finally buy a domain. But we’re stumped! After all, I’m not really a baby anymore–in fact, I tried on my first pair of big-boy underpants tonight after staying dry at daycare for 2 whole days! And “Jude on Food” doesn’t really convey what this blog is all about. So Mama thought I should ask you, dear reader, for your thoughts as to what I should name my blog. Please feel free to offer any and all opinions. We will entertain each of them–and maybe that’ll give me the bump I need to start writing again.

Love,
Jude

Here I am, watering our new blueberry bushes. You know how much I love bluebies.

Here I am, watering our new blueberry bushes. You know how much I love bluebies.