September has been a busy month. We began it with the opening of the Sharkive exhibition, Onward and Upward – Shark’s Ink. – at the CU Art Museum, a wonderful mélange of prints. Curator Hope Saska chose works I might not have and put them together in a colorful overview of the Museum’s holdings in the Sharkive. We greeted old friends and met new ones. I felt a mixture of pride and sadness. Bud has made an amazing body of work with so many amazing artists. And there it was on the walls. A life’s work. Altogether an exciting – and exhausting – affair.
The following Saturday we again celebrated the Sharkive exhibition at a breakfast reception. I spoke with a woman I had known as a young girl (sixty-some years ago) and we remembered the food and the games we played in Superior, Wisconsin. Like s’mores made with saltines rather than graham crackers. Buttered saltines and gooey marshmallows! If I can bring myself to buy marshmallows (why do I have such an aversion to this purchase?) I will make these to relive that childish memory.
Barbara Takenaga arrived the next week and made a group of monotypes. Beautiful and strange atmospheres on paper. On her heels, Enrique Chagoya worked with Bud and Evan to get a BAT of a new lithograph. A new kind of codex, full of colorful characters and poignant images.
We had great conversations over meals and I made sure those meals were special. We had a spatchcocked chicken, lots of salads, bison burgers, and this salmon dish first encountered when Sherry and Jamie brought us dinner during my recovery.
Green Salmon Skewers
First make a salsa verde. Roughly chop two cups of cilantro, leaves and tender stems, then pulse in the Cuisinart with a tablespoon of olive oil, a chopped clove of garlic, and a big pinch of salt. Add drops of water to help the machine whizz the cilantro into a chunky paste. Cut a pound of skinless salmon into large pieces – 1 ½ or 2 inches. Toss with the salsa verde and leave to marinate 30 minutes to several hours. Arrange on skewers and grill or broil for 3 minutes. Turn and cook another 3 minutes or until done to your liking. We prefer the salmon lightly cooked.
If you have any leftovers they taste great with an assortment of salads.
This zucchini gratin makes a nice accompaniment to the salmon skewers or other grilled entrees.
Coarsely grate two medium sized zucchini by hand or in the processor. Wrap in a piece of cheesecloth or a smooth kitchen towel and squeeze until dry.
In a large skillet, sauté half a medium onion, diced, in two tablespoon of olive oil until lightly browned. Add the zucchini and a generous pinch of salt. Continue to cook for a few minutes.
Sprinkle a tablespoon of flour over the veggies and mix well. Stir in a cup of milk and cook until thickened. You may need a little more milk to make a thick but not stiff mixture. Add ½ cup grated parmesan.
Tip into a baking dish, or as I did into individual cazuelas. Top with a handful of panko or other bread crumbs. Drizzle a little olive oil over all and bake at 350° for 25 minutes or until browned and bubbly.