Salmon Recipe

Alright guys, we have received several demands for our dinner we posted on Instagram last week, so we are here to deliver. Please enjoy this recipe for salmon with artichokes, sun-dried tomatoes, and spinach, which looks like this (if you have Neal as your personal food photographer):

In the interest of full disclosure, this is a recipe we got from People magazine. Meghan shamelessly subscribes to this magazine mostly for the celebrity gossip, but it often has stellar recipes too.

Ingredients

  • Salmon filets
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 tbsp unsalted butter
  • 3 oregano sprigs + 1 tbsp chopped oregano
  • 9-oz artichoke hearts
  • 3/4 cups chopped sun-dried tomatoes packed in oil
  • 1/2 cup white cooking wine
  • 2 cups spinach, packed

Directions

  1. Heat oil in a skillet over medium-high heat.
  2. Season salmon filets with salt, and place skin-side-up in the skillet.
  3. Cook filets until browned (~3 minutes). Turn filets on sides and cook for 1 minute. Turn to opposite side and cook for 1 minute more. Finally, flip filets to skin-side-down and cook for ~2 more minutes.
  4. Add 1 tbsp of the butter and the oregano to skillet.
  5. Reduce heat to medium and baste salmon with oregano-infused butter for 1 minute. Remove salmon and oregano to a plate.
  6. Add artichoke hearts to skillet. Cook over medium, stirring often, until artichokes begin to brown (~4 minutes).
  7. Add chopped oregano and tomatoes (with oil) and stir.
  8. Deglaze skillet with the white wine and cook ~2 minutes.
  9. Add spinach and 1 tbsp butter. Cook until the spinach is done, then put on plate and serve with salmon.

Notes

  • For number nerds like Meghan: you want to cook the fish to 145 degrees or more and can adjust cooking times as needed.
  • Meghan absolutely could not get the salmon to stand up on its side as the recipe suggests. Please let us know if you manage to do this. Anyways, it worked fine adding an extra minute to each side of the fish.
  • We like this served over rice. We also made extra of the artichoke-spinach-tomato part and made a couscous salad with it the next day. We are brilliant and highly recommend you do the same.

POLLY’S

Friends, we are here today to talk to you about Polly’s Pancake Parlor, a magical restaurant in Sugar Hill, NH. Frankly, the name of the town says it all.

Let’s journey back, shall we? I, Meghan, was first introduced to Polly’s Pancake Parlor in May 2019 by all of my best friends at once (literally–it was during my bachelorette party because duh, where else would one want to spend a bachelorette party?)

I don’t know if it’s the memory of spending a weekend with all of my best friends simultaneously, the pancakes themselves, or some combination, but I think Polly’s cast a magical spell on me. Since then I have OBVIOUSLY taken Neal there as well as various of Neal’s family members and friends. Every trip to Polly’s has been a sheer delight, and every person we’ve brought there has fallen in love.

One thing that makes Polly’s so special is (spoiler alert!!) the pancakes, naturally. They have 6 batters and 4 toppings you can choose from, and you can mix and match for each individual pancake!! Plus daily special flavors!! (Plus a lot of other delicious food, but no one came to this post to read about that, did you?) In case anyone was curious, we do in fact have all the regular batter and topping choices memorized. They are as follows, in any combination:

BattersToppings
PlainBlueberries
Whole WheatWalnuts
BuckwheatCoconut
GingerbreadChocolate chips
Oatmeal Buttermilk
Cornmeal
Note: I feel great about my decision to lay out all these options in a table for you
This was Neal’s order. It looks decent, but if it were me you’d be seeing bacon and gingerbread pancakes in the frame. But he takes better pictures than me.

Anyways, just in case I haven’t gotten the message across yet, we cannot recommend Polly’s highly enough. Run, don’t walk, to Polly’s next time you’re anywhere near the area. Or ski 😉

Celebrating our first wedding anniversary!

Bibimbap

Friends, it’s time for us to talk about bibimbap. Neal discovered this delicious dish while living in Korea, and Meghan discovered it while dating Neal in Boston 😉

Here’s how it all went down (for Meghan at least). While Meal was in grad school, they would typically do homework at Meghan’s school library in Harvard Square. Inevitably, they would decide they “deserved a treat” merely for doing homework, and would go sample a Harvard Square restaurant for dinner. One fine night in February 2017, we traipsed off to a restaurant that VERY SADLY HAS SINCE CLOSED DOWN, Kaju Tofu House. We’re still sad about it, but thankfully they do have another location in MA, it’s just much less convenient to where we live. Anyways, here’s what we ate on that night in 2017:

Allegedly, “bibim” means mixing various ingredients, and “bap” means rice. So bibimbap is a mixture of meat, and/or vegetables, and/or an egg over rice, topped with sesame seeds and gochujang sauce and served in a hot bowl. (At least that’s what Neal tells me, so if it’s way off please direct all complaints straight to him). To reuse my own joke, it was love at first bite.

After that night, Meal realized they could probably recreate this magic, minus the hot clay bowl part. We have had various attempts over the years since then, and have ultimately figured out a recipe that meets our personal preferences. It looks like this:

And it tastes like this (4 servings):

Ingredients:

  • 1 cup jasmine rice
  • 5-6 oz spinach
  • 2 tsp toasted sesame oil
  • 1 lb ground beef
  • 4 tbsp chili garlic sauce
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 large carrot (or 2 small), grated
  • 1 cucumber, sliced
  • 4 eggs
  • Sesame seeds for topping
  • Gochujang sauce for topping

Directions:

  1. Cook the rice.
  2. Grate the carrot and slice the cucumber. Put aside.
  3. Sauté spinach. Drizzle sesame oil over it and season with salt. Put cooked spinach aside in a bowl.
  4. Add ground beef to the same skilled. Cook until meat is done, then drain fat if necessary.
  5. Add chili garlic sauce, soy sauce, and brown sugar to the skillet with the cooked beef. Stir and cook for another 1-2 minutes.
  6. Fry eggs for however many bowls you’re making.
  7. Make bowls by adding 1/4 of the cooked rice, beef, spinach, carrots, and cucumber, and top with 1 egg per bowl. Sprinkle sesame seeds over top and serve with gochujang.

Notes

  • If you don’t like it too spicy, use about half of the garlic chili paste. We are spicy people 😉
  • Same idea with gochujang sauce – a little goes a long way if you’re not as spicy as us.
  • This recipe is very customizable based on meat, vegetable, etc. preferences. Choose your own adventure.

Pre-Meal Cocktail

Judges Jr
Coolest umbrellas you’ll ever see

Well, friends, it’s been quite the day for Meal, taste-wise. Last night, we settled in for an evening of PnR and had a single Judge, Jr. apiece. This was the classiest beverage we’ve ever had together, so the occasion called for some tiny drink umbrellas that almost reached the liquid surface.

The next morning, Neal made yet another round of his now-infamous french toast before Meghan traipsed off to do stuff. Then, in a stroke of inspiration, he scrambled up the remaining French toast egg batter situation into sweetly scrambled cinnamon eggs. [See why I like him? – Meghan].