The Backyard in Columbus

Having a home-cooked meal on the road can be a treat. While visiting Aunt Susie and Uncle John in Columbus, Ohio Brian and I were able to cook for them. We took advantage of the sunshine and used the backyard to grill up a great meal together. Sharing food and a dining experience with friends and family is one of the reasons I wanted to go on this adventure.

Brian marinated three cuts of fresh salmon fillet for our main course. From his days working in a Swedish restaurant, he has a ton of experience with this fish. He  marinated it in olive oil, black pepper, thyme, and lemon juice about an hour before he headed to the grill. Then, he salted the fish and grilled it to perfection. Crisp skin and flaky, tender, juicy flesh was served hot, right from the grill to a table in Susie’s and John’s backyard.

He also recreated a potato cake he used to make back in the restaurant in New York City. He thinly sliced potatos and layered them into a great big pan. He got it nice and hot so he could achieve a golden caramel color on the layered-up potato and then flipped it to the other side and put it in the oven for a bit to make sure all the potatos were tender. Crisp on the outside and soft in the middle, served warm with our salmon, this was a great accompaniment.

Brian also grilled some summer asparagus to go with our cookout.  Keeping with the “start of summer” theme, we made a refreshing salad of oven-dried tomatos, grilled corn, and mixed lettuce. He also made a great, sweet, fresh-lemon vinaigrette dressing.

I was able to share one of my favorite desserts for the family, as well. It is cheese cake-like in flavor, but  it is not baked and does not contain eggs.  I love the soft texture and pure cheese flavor. You should try this next time you have a chance. I pitted some cherries and cooked them with a bit of red wine until they were tender.

Mascarpone Cream (About 8 slices)
1/2 Pound	Cream Cheese
1/2 Pound	Mascarpone
1/4 Cup	Sugar
1/4 tsp	Vanilla extract

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-Whip the cheeses together until smooth, then add the sugar and vanilla. -Line a colander with a damp paper towel, fill with the mascarpone-cream cheese mixture and top with another damp paper towel. -Allow extra liquid to drain out for a few hours. You can put something on top to weight it down. -Remove the top towel and flip onto a plate. It should be solid, yet soft and sliceable.

Source: chefsontheroad.com

After another wonderful meal with a nice Riesling (one of my favorite grapes), Brian and I were set to get started on the next part of our trip. Sharing these memories and food with family is what it’s all about!