As AMC’s Mad Men returns from a 17-month break tonight for season five, fans can likely bet on one constant — there will be drinking.
And though it has always been overshadowed by the booze that flows so freely through every episode, there will also be eating. And lovers of food history can appreciate that the show’s obsessive attention to period detail is just as accurate when it comes to food as it is with fashion and design.
It was fun to experiment with some different seasonings on the Salmon. Both pieces had shallots & cracked black pepper, but one was covered with additionally with sambal and brown sugar. An Alaskan fishing guide told me years ago after his rookie season that red pepper flakes and apricot jam worked really well and this is my homage to him. The other piece was with thin slices of lemon, fresh dill, & butter. They went on the Big Green Egg at about 400 and I impatiently experimented with raising and lowering the temp to encourage browning during the 20 min cook time. Next time, I will probably go a lot hotter and faster.
The asparagus was put on late in the cook but came out with a wonderful mix of char broil, and Al-dente that I was not expecting. I almost always coat my asparagus with a bit of basic Italian dressing before grilling and I think it goes well on almost all veggies prior to hitting the heat.
After taking a cheese making class earlier in the week I figured I better try my new skills in the home test kitchen. I heated the milk, added the enzymes, strained, drained, salted, and spread! My brand new pasta machine was rattling in it’s cardboard box so I hucked the instruction book and tried my hand at making some wide noodles for an attempt at an impromptu lasagna. I wanted to be traditional with a meaty red sauce, but I had leftover rotisserie chicken taunting me from the icebox. I made a modified mirepoix of zucchini, yellow squash, carrot, onion, and red bell pepper which browned and sweated in butter and garlic. My protein consisted of the leftover chicken dressed in some homemade broth and a roux that felt like cashmere. I alternated layers of the pasta, veggies, and chicken with my homemade cottage and mozzarella cheese. Chardonnay worked well to wash it down.