Carol wrote:

> I've been in a bit of a cooking rut and would like some new ideas.
>
> In mind is something non-Asian (though I've got a stock of most anything
> you'd need for that right now) and don't want to spend all day making it.
> It's fairly safe to assume I have just about anything 'standard' in
> condiments, spices, pastas, cheeses etc.
>
> Handy meats he whole duck, whole chicken, firm white and pink steaked
> fish, Tilapia filets, pork butt, beef (hunks, types vary), venison, squid,
> and pork loin. Probably some other things in the meat area but those are
> obvious ones.
>
> Defrosting in the fridge is: 1 wild caught salmon fillet (have 5 lbs
> frozen), 1/2 lb pork loin, 1/2 lb (maybe 3/4) small angus beef steaks, 1
> quart duck bone stock.
>
> Handy veggies: Head cabbage, onions (red, vidalia, and yellow), garlic,
> celery, mushrooms (shemenji type, will double for button though smaller
> and more earthy), carrots, potatoes, bell peppers in 3 colors, fresh
> spinach, an asian vegetable that has stems like brocolli and leaves are a
> mild mustard flavor (mustard derivitive I think), and fresh tomatoes from
> the garden.
>
> Plenty to work with obviously. Just looking for new ideas!


Coming in a bit late here; I gather you've already decided to do the salmon
first, so here are a few salmon ideas:

Grilled salmon with maple-soy glaze

Gravlax with gin (Lin *loves* a recipe I've mentioned here before, soy-cured
salmon with Asian pear and cilantro creme fraiche, but you said you wanted
non-Asian)

Salmon baked in parchment with mushrooms, spinach, and cream

A variation on coulibiac: salmon baked in brioche dough with cabbage,
mushrooms, and veloute sauce.

Pan-roasted salmon with coarse mustard cream sauce

Fettuccine with bacon, salmon, peas, and lemon sauce


Is this your "asian vegetable with stems like broccoli"?
http://www.foodsnherbs.com/choi_sum.JPG (choy sum)
or maybe this?
http://www.marketmanila.com/images/aaagai1.JPG (gai lan)


Bob