I've made a decision

I enjoy sharing my thoughts with all of you on the blog site, but am constantly struggling to come up with things that will be at least a little interesting to you. I had wild aspirations of entering stuff every week, but gave up on that a long time ago. Then it dawned on me, I love to eat and love to cook. Why not devote some of this site to eating and cooking?

Anyone with similar interests probably has the same problem I do…..we download and print recipes off the internet, clip them from magazines and accumulate handwritten ones from relatives and friends. They pile up in a drawer somewhere, most never to be seen again. Well, a couple of months ago I took on the daunting task of putting my collection into cookbook form. Not an easy task, and one that needs to be added to regularly, but I got it done. I put the recipes into sections, indexed them, printed them, put them into a binder and distributed them to all my kids. Now even after I’m gone the book called “Rhino’s Recipes” will be there to haunt them......lol

One of the real pleasures I got out of the project was to preserve many of the handwritten family recipes. Hopefully, my mother, mother-in-law and even grandmothers are smiling down, real happy that they’ve been remembered.

I’m starting to get a little long winded so I’ll cut to the chase. I will attempt to enter a blog weekly with some of my thoughts and will include a recipe from the book….. hope you enjoy. My first entry is a recipe for salmon which our daughter Karolin made for us on a visit with friends to Governor’s Island, New York, when my son-in-law Bob was stationed there during his tour of duty in the Coast Guard.

Salmon with Mustard Sauce – a recipe from Karolin Palko

2 pounds salmon fillets

4 tablespoons butter, melted

1/2 cup white wine

2/3 cup heavy cream

1-1/2 teaspoons Dijon mustard

4 shallots, finely chopped

Juice of one lemon

1-1/2 teaspoon salt

1 teaspoon fresh ground pepper

Arrange salmon in single layer on a large baking dish. Drizzle with butter and lemon juice. Cook uncovered in 400 degree preheated oven for 15 minutes. In a small saucepan, simmer shallots and wine together on low heat until wine has evaporated and shallots are tender, about 8 minutes. Stir in cream, mustard, salt and pepper. Pour sauce over fish, return to oven and bake for additional 5 minutes or until fish is glazed but not browned. Serves 6