Update! And the winner is…
Pierre Desjardins: “There is a moment in early May, about two days where, for the first time the air is warm, sunlight bathes the delicate young green leaves…the first sidewalk cafés are open, walking leasurly and all the people look young and happy. Greatest time of all the spring season…love it!”
Congrats Pierre, you will love this book, and might I add, you are a poet.
I am so happy to share this recipe with you today because it is coming into season and it happens to be from the most gorgeous new book by my friend Heather Christo, “Generous Table.”
“Generous Table” is a kind of “how-to kit” for people who want to be able to throw any type of party in their own home. Containing lists, instructions, menu options, and tons of bright, beautiful photographs. The recipes will knock your socks off!
So today, because it’s Monday, and because I love ya, I’m giving away a copy of her book, along with a delicious recipe to try at home.
Leave a comment below answering the question: “What is your favorite thing about Spring?”
Is it the smell of the newly warm air?
Is it the smell of the first blossoms?
Is it that you get to paint your toes with white nail polish because it’s in style? (That question is for you, boys)
Simply leave your answer in the comments and you are entered!
One entry per person, please. Winners announced Wednesday!
In the meantime, please enjoy this luscious recipe:
“Grilled Wild Salmon with Apricot Mustard”
- 1 tablespoon butter
- 1 shallot finely minced
- 2 garlic cloves finely minced
- 1/4 cup white wine
- 1/4 cup apricot jam or preserves
- 1/4 cup spicy whole-grain mustard
- kosher salt
- 1 wild salmon side about 2 pounds
- kosher salt
- fresh chives or parsley leaves for garnish
- First make the apricot-mustard glaze: Heat the butter in a small saucepan over medium heat until melted, but not browned. Add the shallot and garlic, sprinkle with salt and sweat the shallot over medium-low heat until soft and tender, 5 to 6 minutes. (Take care not to brown the shallots.)
- Add the white wine and cook until most of the wine has evaporated, 2 to 3 minutes. Add the apricot jam and mustard and stir until well combined. As the jam starts to melt, continue to stir and cook for 3 to 4 minutes. Remove the sauce from the heat and set aside to cool.
- Put the side of salmon, skin side down, on a large sheet of foil. Season the salmon generously with salt, and then spread half of the apricot- mustard glaze on the salmon. Set aside and reserve the extra sauce.
- Preheat the grill or a grill pan on medium heat.
- Put the salmon, still on the sheet of foil, on the grill. Cook until the salmon is just cooked through but still bright pink in the center— depending on the thickness of the salmon, this should take between 7 and 10 minutes.
- When the salmon is almost finished cooking, slather it with the rest of the glaze and let it melt into the fish.
- When the fish is fully cooked, transfer it from the foil to a platter and garnish with the fresh chives or parsley.