September 20th: balsamic vinegar everything followed by chocolate heaven

Verdict:
Keepers: salmon, tomatoes, cake (everything!)


Tonight I tried out Yin Yoga for the first time. That was an experience and a half. After an hour and a half of that, I managed to drive home, stop for gas, take in the garbage bins and eat supper, all before I woke up, which was thanks to the chocolate and coffee delight that was cake for dessert. But more on the cake later.


Greg made supper: two delicious balsamic vinegar-filled dishes. From the Heart and Stroke Foundation website: Salmon with Orange Balsamic Vinaigrette. This recipe is no longer available online (my copy was printed in 2003). Greg loves this one; I might like it if the salmon were not overdone every time we make the recipe. That may be because I leave it to Greg to cook and he doesn't obsessively watch the fish to get it just so. Here's the recipe:


Salmon with Orange Balsamic Vinaigrette


4 salmon fillets (about 4 oz/125 g each), skin removed
pinch each: salt, freshly ground black pepper
3 tsp (15 mL) butter or soft margarine*, divided
3/4 cup (175 mL) orange juice
1/4 cup (50 mL) balsamic vinegar
2 tbsp (30 mL) minced onion
2 tsp (10 mL) each: coarsely chopped fresh parsley, basil, mint
 
Preheat oven to 450ºF (230ºC). Season salmon with salt and pepper. In a large, non-stick skillet, melt 2 tsp (10 mL) of the butter over medium-high heat. Place salmon in pan and cook for about 2 to 3 minutes per side until lightly browned. Transfer salmon to an oven-proof dish and roast for 5 to 7 minutes or until cooked through. Wipe out skillet and stir in orange juice, balsamic vinegar and onion. Boil 2 minutes or until sauce has thickened slightly. Remove from heat and stir in remaining 1 tsp (5 mL) butter until melted. Stir in fresh herbs. Season to taste with pepper. Spoon over salmon and serve immediately.
 
Makes 4 servings
 
Nutritional information per serving (*based on using Becel margarine)
Calories: 226
Protein: 22.9 g
Fat: 10.1 g
Saturated fat: 1.5 g
Dietary cholesterol: 62 mg
Carbohydrates: 9.5 g
Dietary fibre: 0.3 g
Sodium: 148 mg
Potassium: 657 mg


Side dish of the night, from September 2006's Chatelaine: Minted summer tomatoes. Already a keeper, a no-cook, simple dish, which I see now is supposed to have goat cheese on top and my serving definitely didn't! That would have made it so much better. Served up with a whole wheat baguette, supper was complete!

For dessert, from Epicurious: Double Chocolate Layer Cake with Chocolate Buttermilk Frosting. The cake recipe was recommended to me by Patricia in 2005 and this is the first time I've made it. I skipped the suggested frosting recipe and used my own personal favourite chocolate frosting recipe. This cake is heavenly. Seriously delicious. Worth noting: the recipe calls for using "fine quality" chocolate. I used Baker's squares and instant coffee and it turned out just fine. I didn't even chop the chocolate. I don't have the patience for such baking details. Here is my frosting recipe:

Chocolate Buttermilk Frosting

6 tbsp unsalted butter
1/3 cup buttermilk
1/4 cup cocoa powder
1/2 tsp vanilla
16 oz icing sugar

Combine butter, buttermilk and cocoa in a medium saucepan; bring to a boil. Turn off heat, add vanilla and icing sugar and blend until smooth. Easier to spread when warm, but possible to spread when cooled.

A good night.