In an obvious example of cooking schizophrenia, I tried two diametrically opposed recipes from Food and Wine yesterday. I was motivated and intrigued by the February article, “Healing Recipes to Fight Pain and Panic.” Yeah, I’ve been feeling more than my share of those two ailments lately. Yet, lurking in my head was a recipe I meant to try from the October 2009 issue, a Nutella-Swirl Pound Cake.
We have just about come down from our Christmas sweet-tooth high around here, so I baked the cake before I made dinner. The batter was easy to make, Nutella is a can’t-go-wrong ingredient (although it is a little expensive), and the cake turned out lusciously moist with a buttery-crispy little crust. Wow. My kids ate it like addicts, and with their mouths full demanded to know when I would make it again.
While it was in the oven, I worked on the also easy Salmon with Vodka Sauce and Parsley Salad. Parsley’s antioxidants prevents cancer and heart disease, salmon’s omega-3s protect our hearts, and the hot chile’s capsaicin (and maybe the vodka!) reduces pain. Man, I’d be feeling awesome by the time dinner was over. I have to say though, the kids weren’t psyched, and it certainly wasn’t my favorite salmon recipe I’ve ever tried. Unfortunately, the resultant vodka sauce measured a stingy 2 total tablespoons. On the plus side, I made it with Jasmine rice, and I loved the combined taste of the salmon flaked into the lime-juicy salad right over the rice. Mostly, I felt good about eating it, and it certainly tasted fresh and bright.
So I may not always benefit from those ingredients in parsley and salmon and chiles, but the rich dessert certainly relieves some pain and panic in this house. Maybe I could find a way to regularly work in the vodka….
Reality Check
Nutella-Swirl Pound Cake:
Taste ѵ+ Ease ѵ+ Affordability ѵ-
Salmon with Vodka Sauce and Parsley Salad:
Taste ѵ Ease ѵ+ Affordability ѵ
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