$titch 'n' Fish

Valex and Heather attempted to stop by the weekly meeting of the Middletown SnB on Saturday meeting, but we saw noone there. We still had a fine time, and maybe next time we'll send out word that we're planning on attending.



Also, there is a battle raging over the "term" Stitch and Bitch, which is the title of this very popular book, Stitch 'n Bitch, but also has been layed claim to by a different company that wants to clamp down on the term useage and stop individuals and groups from using it to describe their little, or not so little gatherings for knitters. There is, of course, a boycott, let me be clear here, NOT OF THE BOOK BY DEBBIE STOLLER, but of the bullying company that claims they have the rights to the phrase. Anyway, the Middletown group (which meets in Cromwell?) has changed their name from Middletown SNB to Knitting in Middletown or some such thing due to the fact that bully has been shutting down Yahoo! Groups with the term in their title, etc.



After knitting time, we hopped in the wagon and headed north, to Wethersfield. Our destination was City Fish Market, where we procured catfish, salmon, tuna, and mussells. We steamed the mussells on Saturday night and ate them with olive oil ciabatta for dinner. The catfish is in the freezer, awaiting it's BBQ sauced fate, and the salmon I marinated overnight and broiled for last night's dinner. Poached is the easiest, but broiling is a very close second. The marinade included, but was not limited to, soy sauce, smashed garlic cloves, rice vinegar, red wine vinegar, toasted sesame oil, ginger slices, and salt and pepper. Served with yukon golds and a salad topped with a tomato ginger dressing I got at Bliss Market, which is where we stopped right after City Fish.

Sunday was all brunchin' and nappin'.

Poachers

Salmon, pears, that pretty much sums up my poaching experiences. But it's so easy, and the results are so tasty, everyone should poach.

The salmon poach used for that last post was from Cook's Country magazine, with my modifications for missing ingredients.

2 carrots, chopped
1 onion, chopped
1 cup vermouth (called for 1.5 c white wine)
liberal sprinklings of dried dill (called for 4 sprigs fresh dill, plus 1 T chopped)
1 lemon, sliced
salt
6 c water

and for the sauce

1/2 c yogurt
1 T drained capers, chopped
1 T + red wine vinegar (called for 1 T lemon juice)
pepper

and approx. 1 1/2 lbs salmon filet (or filets), skin on (so it doesn't fall apart in the poach)

First list goes in the pot, bring to a boil, reduce to simmer for 15 minutes. While simmering is happening, combine sauce list in small bowl + salt & pepper to taste. Set aside. After 15 minute simmer, add salmon(s) to pot and cook until salmon is opaque, 8 to 10 minutes. Any and all veggies in the poach can be served alongside, OR combined with other side dish.

This was delicious, but if you've never poached, just try this:

Get salmon filet(s), not steaks. Place in large stove top pot, just barely covered with water. Turn heat on high, bring water to a boil. Once you hit boil, turn off heat, remove pot from burner and cover. Let sit for 10 minutes. Drain. Done. Eat.

Or chill the salmon and have it with bagels and cream cheese, or on/in a salad. Or eat some hot/warm and chill the leftovers. If you can boil water, you can prepare some of the tastiest salmon. Yes, it is boiled meat, which doesn't sound like the best idea, but it works with meat from the sea. Or the lake, river, bayou, whathaveyou.