Here we are in the first week of June, and already I’m overwhelmed with all the activities that this month holds. Overwhelmed in a good way, mostly, since most of the items on my agenda include a fair amount of fun. So, what’s up first?
Chicago!
I’m headed to Chicago for a meeting, but trust me, it’s not going to be all work and no play. The weekend gets kicked off with dinner at Chef Rick Bayless’ restaurant, Topolobampo. I’ve had a craving for his mole sauce ever since watching him prepare it on Top Chef Masters. I’m also spending some time with my sister – something I only get to do once a year or so.
While I’m away, I thought I’d leave you some suggestions of food blogs you ought to be reading. My Google Reader is filled with inspiring sites, but I’m only going to suggest three for you. That should keep you busy over the weekend.
But, before you head away to those three blogs to start your reading – and then cooking and baking — make a snack to take with you. This smoked salmon appetizer is incredibly easy to throw together at a moment’s notice, and the contrasting textures of the kettle-cooked chip and silky smoked salmon are a delight.
Yield: 4 servings.
1/4 cup crème frâiche
1 1/2 teaspoons finely grated lemon peel
16 large black pepper or salt-and-pepper kettle-cooked potato chips
1 4-ounce package of thinly sliced smoked salmon, cut into 16 pieces
Chopped fresh chives
Stir crème frâiche and lemon peel in small bowl. Arrange potato chips on plate. Divide salmon among chips. Spoon rounded 1/2 teaspoon lemon crème frâiche atop salmon on each chip and sprinkle with chives.
From Bon Appétit, May 2010.