Tarragon Salmon

I just read that Tarragon likes a hot sunny spot and is very tolerant of drought and poor soil.  That must be why it's doing so well under my inconsistent care!  My mother-in-law actually turned me on to salmon and tarragon.  She makes a delicious simple dish by painting the salmon with mayonnaise, and seasoning generously with dry tarragon.  Fresh tarragon leaves can also be added to green salad and used in tea (said to cure insomnia.)  I'd like to share two ways I have made salmon with tarragon. 

Basil and Guest-Worthy Pesto

First, I have some personal news to share.  There is a reason I have not felt like thinking or writing about food for the past few months.  We're expecting a new member of our family in October, G-d willing!  Now I'm back on my feet and feeling creative.  I look forward to sharing some fresh summer ideas with you. 

Today I'd like to tell you about the three types of basil I have hanging out my window and share a dish I made a couple months ago that I can't stop thinking about.

 Sweet basil (left) is one of the most popular, for good reason.  It grows easily, is easy to cut, prune, and cook with, and tastes great.  It has bright shiny leaves and little white flowers (if you don't keep it cut).

Asado / Mangal: Argentine-Israeli Fusion

In honor of the Jewish holiday of Lag B'Omer, I took out our tiny charcoal grill and played with matches until I had something I thought might cook some bits of meat and veggies.  Israelis take their barbecue, called "Mangal," very seriously.  On Independence Day, "Yom Ha'atzmaut," the parks are so full of smoke from everyone's little grills you can hardly see a couple meters ahead.  On Lag B'Omer the predominant tradition is building bonfires.  

Growing up in Florida, we often went to my grandparents' house for "asado," Argentine barbecue involving a variety of meats.  I remember a lot of eating as things cooked on the grill, and then more eating when we all sat down to eat.  At the table a jar of chimichurri was always passed around to put on the bread and top the meats.  As I write this, my Aunt is preparing to have my grandparents over for asado this evening.