Solar Salmon

Having learned a lesson about overcooking foods in the solar oven, I exercised great care while trying fish in it for the first time.

Salmon with raspberry-chipotle
sauce, in solar cooker.

First, I followed the tip about putting items on trays on top of a platform to raise them up closer to the window of the cooker. Had I planned a side dish (roasted beets, potatoes, etc), I could have cooked them in the black enameled pan that provided the lift for the salmon's tray.
Second, I checked on the lovely salmon fillet before I suspected it would be close to done, just to make sure all was well.  Because the wild-caught fish had been frozen, it let off quite a bit of liquid while warming.  Not wanting to steam it in the solar cooker, I drained the excess off and patted the fillet dry. Next I topped it liberally with a sweet-tangy raspberry-chipotle sauce, and put it back into the cooker.

When I peeked in on the fillet again about forty-five minutes later, it was done, with the cooker's internal temp showing about 275 degrees fahrenheit. Moist but firm and flaky, it also tasted delicious.

Moveable Feast

Moveable Feast is coming to San Mateo, for the first time ever, this Friday evening!
(from 5:30 to 10:30 pm)
What is it? A gourmet food truck gathering.
Where will it be? At the San Mateo Event Center (where the County Fair is held).
What does it cost?  Nothing to get in. Just buy your food.
Will I see you there? That's up to you. I'll be reporting back to whet your appetite for next time.

Solar Yams

This weekend when I roasted yams in my Sport model solar cooker, I forgot that just because you cannot burn foods in it does not mean you cannot overcook them.

I put four yams into a black enameled pan, covered them, and let them bake while I went out for the afternoon.  Had I been thinking, I would have placed them on the sun deck in a spot where the shadow of the house would fall after a couple of hours. That would have 'turned off' the solar oven by remote control, as it were.

When I got home the yams were warm, damp, and squishy  soft.  Not what I had in mind. Nonetheless, they made excellent mashed yams by simply stripping off the pliable skins and stirring the insides together with some butter and seasonings.

Next time, I'll stick a fork in them to test for doneness, just as I would if I put them into the kitchen oven.

Sun Tea

To those who think they've never tried solar cooking, I always ask, "Have you ever made sun tea?"

Surprisingly, not everyone has (What?! Not everyone loves tea? Why not?).

Simple Steps :

1. Fill a clear container (preferably glass or pyrex, not plastic) with water.
2. Add a tea bag or two (adjusting for volume and strength)
3. Place the container in a sunny place until steeped, covered.

As is true with most solar cooking, you can go away and leave the process untended while you do something else.  This kettle will not boil dry.

Power Plants as Fish Choppers

I love wild-caught fish.  So I was a bit appalled, and alarmed, by the news that power plants suck in large stocks of fish along with their cooling water supplies.  This cute little video by the Sierra Club gives the basics, and provides a link to more detailed information, including how to weigh in on the US EPA's upcoming decision on revised regulations to address the problem.

Frozen Yogurt

Speaking of frozen yogurt, I only recently noticed how prevalent shops for the allegedly healthy treat are in the Bay Area.  Somehow, I just assumed that fro-yo had faded away with the arrival of the 90's, like leg warmers (What?! They're back now, too?)

While visiting Oahu recently, we stumbled upon a place called Menchie's, which offers a rotating selection of self-serve options.  Sold by the ounce, it taught me just how many ounces of the low-fat concoction I can handle on a given day. We used the scientific method to craft the perfect make-it-yourself sundae before the vacation was over.

Back home, I started to notice the plethora of fro-yo chains and one-off shops. It was hard to find the self-serve style I had become so fond of, however.  While hunting, I found Harmony Organic in San Carlos and Fraiche in Palo Alto. In addition, I tried out a couple local self-serve shops.

So far, all the self-serve shops lack some of the quality found in the high-end scoop shops. The self-servers use mixes that often taste a bit chemically, while the fancier places boast all-natural ingredients and organic yogurt from regional dairies (Harmony has some flavors from Strauss Family Creamery, while Fraiche sources exclusively from Clover Farms.)

Which is best? Well, fresh and organic win hands down on principle.  But it's hard to beat the pop-in-and-help-yourself option.  When I find a place that combines the two, I'll go steady with it. 'Til then, I'm still playing the field.

Ice Cream for Supper

Any day when the temperature rises above 100 degrees F, it is alright to have ice cream for supper.
You didn't know this rule?
I have it on good authority from a white-haired woman I met at the grocery store, while aimlessly cruising the frozen food section. She was the "when I am old, I will wear purple" sort, who probably also eats dessert first, because life is uncertain. In other words, a good role model.

Well, today it only reached 98. So we settled for frozen yogurt.