New (to Me) Blogger on the Block Thursday

by Cate on April 6, 2006

I had a plan for tonight, and it was simple. Make use of 6 ounces of smoked salmon, 2 tomatoes and a Boboli thin pizza crust, all stuff I had on hand. Success! And better yet, it was healthy and on the table (or the porch as the case may be) in under 30 minutes.

This just in … Nicholas LOVES Smoked Salmon! For tonight’s dinner, I made a tried-and-true, Smoked Salmon Pizza, as our main course. As Nicholas carefully watched me putting it together, he spied the Smoked Salmon and asked what it was. I told him it was fish and I was making pizza with it.

I asked if he wanted to try the fish, fully expecting him to say “no.” Surprisingly enough, he not only said “yes,” but actually liked it! Before putting it into his mouth, he very cautiously asked me if the fish was going to be swimming around his belly. Too cute. His tastebuds never cease to amaze me — he devours Feta cheese, Kalamata olives and many other strong-flavored items that most kids would quickly shun. As I finished making the pizza, he asked for more fish, and ended up taking the rest of the package in the backyard and sharing a feast with The Husband and Eli while I finished making dinner.

As a side dish, and for my weekly Rediscovering My Library segment, I made a Tomato and Onion Salad from Rachael Ray’s cookbook, Get-Togethers. The salad really lets the fresh, juicy tomatoes shine, as only a few simple ingredients are included. I’ve made salads similar to this, but I usually slice the tomatoes and layer it with the other ingredients. In this recipe (see below), Rachael calls for the tomatoes and onions to be chopped, which makes it a completely different animal. Besides using it as a salad, it would make a wonderful topping for some grilled chicken or fish.

A perfect Spring meal, everything was light and delicious and the flavors really came through full-force in both recipes. We love the pizza as much as ever … the cool creaminess of the sour cream, dill and lemon juice combination, the saltiness of the capers and the smokiness of the salmon – delicious. And with tonight’s features of fresh dill and parsley, this meal makes a wonderful addition to Kalyn’s Weekend Herb Blogging event coming up.

Tonight’s nod for New (to Me) Blogger on the Block Thursday goes to Sweet Napa. A baking student at the CIA, the blog follows her trials and tribulations along the path of her journey. Her recent posts on Thomas Keller’s Roquefort and Leek Quiche, her Bouchon – Yountville Meal and her Angel Food cake variations have me hooked – now it’s your turn!

A year ago today … the Top 10 Kitchen Tools You Can’t Live Without.

Tomato and Onion Salad
Courtesy of Rachael Ray
4 ripe tomatoes, seeded and chopped
1/2 white onion, chopped
1/4 cup chopped fresh parsley
2 tablespoons extra virgin olive oil
salt and pepper to taste

Mix all ingredients together and serve.

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{ 6 comments… read them below or add one }

Kalyn April 7, 2006 at 2:23 am

I have a friend from Iran who makes a tomato salad very similar to that, only he adds mint and lemon juice. Your version looks great.

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Nina April 7, 2006 at 3:06 am

Cate – Thank you so much for the recognition! I’m glad that you like my site. :) And it’s such a pleasure to part of this food blogging community–it’s amazing how people are brought together around the world by food online!

Tomorrow is my Pastry Techniques practical, so there should be a nice tale of drama about eclairs, pies,and genoise up this weekend. :)

And that pizza looks wonderful!

(Also thanks to you, I finally added my contact info to my “About” page…)

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sher April 7, 2006 at 10:17 pm

Great looking pizza, I must say! And that’s so cute about the fish swiming in Nicholas’s tummy. Hey–it’s pretty logical actually.

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spicehut April 8, 2006 at 12:02 am

Nicholas’s remark made me smile :)

The pizza with fish must be healthy & tasty. Sounds good.

We make the tomato onion salad too…its called ‘Koshimbir’ in my language. Its usually tomato-onion & salt & chopped coriander. Sometimes we also add cucumber. There are a lot of variations to this.

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Cate April 8, 2006 at 2:42 am

Kalyn – I’ll have to try that. The lemon juice sounds like a great addition.

Nina – No problem at all. It is definitely amazing what a tight-knit group food bloggers are!

Sher – the pizza was delicious. And yeah, that Nicholas. He’s pretty literal.

Spicehut – thanks for the history on your version of the salad. Seems to be pretty popular with little variations here and there…

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Nina April 18, 2006 at 1:08 am

Hi Cate, I made a version of this pizza the other night (and wrote a little post about it). It was delicious, and I can’t wait to have it again!

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