On our yearly summer visit to the Northwest, I look forward to dinners at my in-laws house. My father-in-law is the chef of the house and loves to cook for a crowd. He and I join forces and we reserve one sunday night for a big family dinner, where the extended family is invited.
The meal focuses on seasonal foods, and summertime in the NW is host to a bounty of delicious food choices. I look forward to the wild Alaskan salmon, available fresh, straight off the fishing boats in the Ballard Marina, or at most of the local grocers. Brock, my father-in-law, grilled the fish whole, stuffing it with fennel, garlic, lemon, and olive oil. To serve along with the salmon, we take a walk through the neighborhood farmers market to see what inspires us. I like to grill zuchinni, tossed with a garlic and olive oil, and roast some herbed baby potatoes. Add a green salad and maybe some crusty bread, and you have yourself a wonderful summertime dinner, perfect for guests.
I thought to make a fresh blackberry cobbler, as the neighborhood was bursting with wild blackberries, but my sister-in-law offered to bring dessert. The cobbler would have to wait. She brought a homemade fresh peach pie, with cute little star cut-outs on top, and vanilla ice cream to serve ala mode. Yum! It was a perfect ending to a delicious summer dinner.
(caught in the act, tasting the whip cream)
Yummy!