The Best Laid Plans ...

Two years ago, our family began discussions about the four of us travelling to Italy.
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One year ago, we started making plans.
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Three months ago, we realized - it wasn't going to happen. The costs were far more than anticipated. The four of us are only free at the same time in August (when Italy is closed and on vacation.)
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We got on the Internet and investigated Alaska, Vancouver, San Francisco and Seattle.
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Ultimately we are landing in the:
"Land of Heart's Desire,
Where beauty has no ebb, decay, no flood,
But joy is wisdom, time an endless song,"

We are going to to Ireland! Land of Joyce, leprechauns, Yeats, Synge and fine cheddar. Where history is embroiled with myth, and faeries dance on Midsummer's Eve.

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To celebrate finally making a decision, I devised an appetizer plate for today. Something simple:





Fresh apples, Irish Cheddar with a little Irish whiskey thrown in for what ails you, bread and currant scones.

Dinner was from Bon Appetit's May's 1996 (yes, I do tend to keep things and I'm glad I do) The Romance of Ireland.

Salmon with Lemon and Chive Cream Sauce

(and of course, I altered a few things)

4 servings

3/4 cup fish stock or bottled clam juice

1/3 cup dry white wine

1/4 cup finely chopped shallots (you strain them so you don't have to go crazy with the mincing)

1 T dry vermouth

1/2 cup whipping cream (I used 1/4 cup)

1 T fresh lemon juice

1 T chopped chives (I used about three! - I love them and they're sitting in my garden)

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1 1-pound center cut skinless salmon fillet (I skinned it) about 1-1/2 inches thick

2 T butter (I did use the 2T but I didn't need it - 1T would have worked)

Ground nutmeg
Whole chives (optional) for garnish

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Combine stock, wine, shallots and vermouth in small saucepan. Boil until liquid is reduced to 1/3 cup (about ten minutes - for me it was 8). Add cream; boil until sauce coats spoon. Add lemon juice. Strain sauce. Return to saucepan. Add chopped chives. Season with salt and pepper. The sauce came together in no time - it was very easy.

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Cut salmon into scallops (I cut the fillet in half and then did about 2 inch pieces down the fillet; I found it easy to skin after it was cut.) Sprinkle salt and pepper on the salmon and then lightly sprinkle some nutmeg. (Easy to do if you grate it right over the salmon-scallops.) Melt butter in large non-stick skillet and add salmon. Cook until just opaque in center - about 30 seconds per side.

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Pour sauce onto plates (or platter; I reserved some for on top of the salmon), place salmon in sauce and garnish with chives.

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I was able to receive my first taste of the Irish Sea! (Even if they were Norwegian fillets!) It was grand. With some quick substitutions (chicken broth for fish stock) this would work on chicken. I also think it would be nice - as is - on halibut. My husband chimed in with the idea of adding a little Gorgonzola or blue cheese and putting it atop a steak. All in all a fun beginning for my Irish journey. As someone more literal than visual (you've seen my photos), going to Ireland is a playwright's dream.

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Until then I shall dream:

" till time and times are done

The silver apples of the moon,

The golden apples of the sun."

And read my beloved Yeats.

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P.S. Matthew signed a lease for a one bedroom in south Fargo - a little further from the U than wished for but the price was right, he did get a garage and he claims it has a gourmet kitchen!