Can't tell you how much it excites me when I'm asked "Where are the Blogs?" This whole crazy situation we've been living through has succeeded in screwing up all aspects of the lives we used to live. My isolation over these past months seems to have put many things on the back burner including entering my Blogs. The question asked by several people has sparked yet another apology concerning the absence, but also has sparked a little life in the Gray matter. Fortunately it became very easy to get going again since I had totally forgotten that I had previously prepared a Blog that I never sent. The following hopefully will get me started again.
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Thirty four years ago our daughter Karolin married Bob, a nice young man who was a member of the United States Coast Guard. Shortly after the marriage Uncle Sam assigned him to the Guard’s installation on Governors Island in New York. It was quite a place at that time and almost totally dedicated to the Coast Guard. It had the only golf course in Manhattan. It had churches, it had a movie theater, and it had nice apartments for the military families. We visited them many times during his term of duty. Good friends of ours were able to join us on some of our visits. We were only a short ferry boat ride away from the city and our daughter and son-in-law guides took us on walking tours to places in New York we had never seen before. On one of these occasions, instead of staying in the city for dinner, Karolin prepared a wonderful salmon dinner for us and our two very good friends Alecia and Bill who had joined us on this visit. Not so long ago Alecia made the dish for us……still very tasty. I had included the recipe in my Rhino cookbook.
Governors Island is a 172-acre island in New York Harbor, within the New York City borough of Manhattan. It is located approximately 800 yards south of Manhattan Island, and is separated from Brooklyn to the east by the 400-yard-wide Buttermilk Channel. The National Park Service administers a small portion of the north of the island as the Governors Island National Monument, including two former military fortifications named Fort Jay and Castle Williams. The Trust for Governors Island operates the remaining 150 acres, including 52 historic buildings, as a public park. About 103 acres of the land area is fill, added in the early 1900s to the south of the original island.
Established: Jan 19, 2001
Annual visitors: 443,000 (2010)
Area: 958,320 sq. feet
Did you know: Until 2015, Governors Island was open to the public only on weekends during the summer, and was rarely open at nighttime except when holding concerts?
Salmon with Mustard Sauce
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 and 1 teaspoon fresh ground pepper
Arrange salmon in single layer in 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
