Hi guys! This post is about a couple of favorite things...Wildflour Bakery in charming Freestone and a wild salmon recipe we enjoyed Friday night with our good buddy Terra.
Wildflour is a cooling drive in the direction of the ocean--on a hot day, so good to feel the temperature drop gradually in bright blue measures and amble to this small bakery in its idyllic country setting...
Wildflour specializes in vivaciously flavored breads and sweets. I'm devoted to their rich scones (plum marzipan, dark chocolate walnut)...and Jamison and I both love their beautiful Provencal-style fougasse flatbreads, a goat cheese and scallion combo in particular. The aroma of cheese, herbs and toasty whole grains when a "Green Goat" emerges hot from the oven is amazing...
See what I mean?
We love the rich garden of flowers, fruits, vegetables on the bakery property, where bees buzz ardently around cool colored lavender bushes, nasturtium leaves uncoil in blue-green lilypad shapes, shiny raspberries decorate spiky vines and green grapes ripen under intense but ocean-modulated sunshine...
These bright yellow fennel flowers are sweet, with an incredible, lingering licorice flavor. Reason enough to grow when we get our garden set up at the new house...would love to try these in a pasta tossed with sauteed fennel and crumbled sausage.
Back at the cottage, this lovely wild caught salmon was waiting. Here's a simple and (I promise) very tasty way to enjoy this fish.
Salmon with Leeks, Mushrooms, Orange Pepper
For 1.5 lbs salmon
one pint heavy cream
two leeks, cleaned, trimmed and sliced
crimini or button mushrooms, about 7
an orange pepper, diced
one lemon (half)
Lightly salt and pepper salmon, squeeze a half lemon over
place in buttered casserole. Saute leeks in a half tablespoon of butter and some olive oil, take care not to brown. Add mushrooms, cook until tender, about three minutes, then peppers, saute. Add cream and bring to a simmer, season lightly with salt and pepper and a crumble of herbes de provence.
Pour sauce over salmon and cook in preheated oven (360) till your desired degree of doneness--with fish of this quality we kept it slightly rare, about 12 minutes. Enjoy with a salad and favorite bread (yep, we had the goat-scallion loaf from Wildflour with this!)
Blackberries were gathered for dessert...
Have a great rest of the weekend and happy cooking!