Summer vacation is in full swing and the fun of visiting family and friends has begun. It all started my first weekend home at Mom and Dad’s house. They still live in our childhood home so it really is “home sweet home”. They had recently spent their anniversary weekend in San Francisco where they enjoyed Sand Dabs, or breaded sole, at Tadech’s Grill. Dad decided to remake this tasty dish last weekend and it was sooooo good! Now we call this dish “Dad’s dabs.” Side-by-side and step-by-step in our family kitchen, my Dad walked me through this recipe. It is surprisingly easy! We used Pacific Northwest Ling Cod but you can use your favorite white fish to create this dish. Just follow the recipe out of Tadech’s cookbook (photo below) and you will soon enjoy your own fish dabs!
Well, it is summer break again and we are all taking a vacation from what we call “work life!” I love teaching and find joy in my work and sticking to my daily routines, but summer always brings with it time. Time to think and reflect, time to read and create, time to try new activities and travel, and of course, time to wander food markets and create in the kitchen! Time is not something we busy teachers often have during the school year. In April, my good friend Lor visited from Portland. After a sunny, Saturday bicycle ride out to Karlstejn Castle, we were hungry and craving protein but wanted something light and tasty. I suggested using my favorite pizza crust recipe to make a flat bread. We used a lemon olive olive oil and pesto base, topped it with asparagus, salmon pieces, and parmesan cheese. It hit the spot! I have enjoyed this recipe since it’s original creation in April. However, I find that I now have the time to share it with you all… and just in time for summer!
Salmon and Asparagus Flat Bread
topping ingredients: 1-2 pieces of salmon (baked and slightly cooled), 5-8 stalks of asparagus (cut, steamed or roasted and slightly cooled), 1/2 cup grated parmesan cheese, 1-2 tablespoons pesto mixed with 1-2 teaspoons olive oil
pizza dough: 1 & 1/4 cup spelt flour (or whole wheat) + 1/4 cup white flour, 1/2 teaspoon salt, 1 tablespoon dry-active yeast, 3/4 cup hot water
prepare salmon and asparagus – I usually wrap the salmon in tin foil and bake in the oven for 20 minutes. On/in the same roasting pan, I place the chopped asparagus and roast for the same amount of time as the salmon. Take out of the oven and cool for about 5-8 minutes.
prepare flat bread base: While the salmon and asparagus are baking I make the pizza crust. Roll it out to you desired shape and thickness. Spread the pesto base on the crust and let sit for 10 minutes to rise slightly.
build your flat bread: When the salmon and asparagus have cooled enough to touch, sprinkle half of the parmesan over the pesto base, fill with the salmon and asparagus and sprinkle the remainder of the cheese.
Bake for 10-12 minutes. Remove from oven and let cool for five minutes. Cut into squares or pizza slices and enjoy warm!
Note: For the months of July and August, the writers at The Prague Basket will be posting once a week on Sundays… enjoy your sweet, sunny summer and no matter where in the world you are look for us on Sundays! – TPB
I looooooove tacos! Real corn tortillas, freshly cooked fillings, topped with pico de gallo and avocado- this is what I call a fresh dinner. The few times I have been to Mexico the best part has always been the food. Mole made in an authentic Mexican kitchen is like nothing I have ever tasted, but it is the taco stands that are my favorite! They grill the meat right in front of you, fill a small corn tortilla with your choice of meat and top it simply with fresh, chopped white onion and cilantro. Just writing about it is making my mouth water!
Well, I am not currently in Mexico. In fact it has been a number of years since I have been south of the US border. But as Spring has sprung in here in the Czech Republic, it is time to trade in most of the winter food recipes for simple Spring mouthfuls of tacos! Well, recently, I made fish tacos. Of course, I prefer to use fresh fish, but this recipe is also perfect for using up that white fish that has lingered in your freezer for the winter months. In the Czech republic, they sell mainly Talapia and Pangasius in the freezer section at your local Albert or Billa. However, neither of those fish interest me. I prefer Sole or Cod that I buy frozen at Marks & Spencers. The bag I purchase has 5 single, serving pieces. It is easy to defrost in cold water on the night you will use them or overnight in the fridge. Doctored up with fresh dill and lemon, they taste great- perfect for fish tacos.
This is an easy recipe that you can enjoy on a weeknight. I often serve these tacos with a fresh, green salad, or chips and salsa! And don’t forget the cold beer… enjoy!
ingredients: 2 pieces of white fish (if frozen, thaw completely before cooking), fresh dill, 2 fresh lemon or lime slices, 1 tomato, 1/2 small white onion, two slices of ripe avocado, your favorite hot sauce and small, corn tortillas
Preheat oven to 180 degrees C or 350 degrees F
1.Place enough tinfoil to wrap fish pieces in the bottom of a small baking dish.
2. Place fish on tinfoil. Sprinkle on fresh dill, salt and pepper and lay citrus slices on fish pieces.
3. Wrap tinfoil around the fish. (This keeps the steam inside and helps to keep your fish from drying out in the oven.)
4. Bake for 15-20 minutes.
5. While fish is baking, prepare your toppings! Dice onion and tomato, set aside. Slice avocado, set aside.
6. In a small frying pan, heat the tortillas, flipping them multiple times to keep from burning.
7. When fish is ready, divide the fish among your tortillas. Top with tomato, onion, and avocado. Dash your favorite hot sauce on top and ENJOY!