Discover more from Colu Cooks
Newsletter Takeover with Cookbook Author Alexis deBoschnek
Plus, a Low and Slow Citrusy Salmon
Thank you all so much for your “Dinner Again” enthusiasm. It gave me wings this week! More soon.
We have a very special treat today as I’m handing the reins over to my friend and fellow cookbook author Alexis deBoschnek. Alexis’ book To The Last Bite came out around the same time as mine did last spring and it is a truly glorious, smart book on how to use up everything in your kitchen to cut back on food waste and a beautiful snapshot of her life in the Catskills.
Alexis also pens a great newsletter called Side Dish, which you should check out if you haven’t already. In addition to being a talented cookbook author and recipe developer, Alexis is also a lovely human who I have the privilege of calling a mate, so of course I wanted to share her with you all. I can’t tell you how nice is it to be in the trenches with a likeminded spirit.
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OK! Keeping our À Noter section brief this week to get on with Alexis’ guest post. Here we go!
Unique Extra Dark Split Pretzels. I believe you’re either a pretzel person or not a pretzel person. You can guess which one I am - we’re a passionate bunch! These are the best snacking pretzels. My parents grew up in Allentown, PA and I’ve eaten them since I was a little girl. You used to only be able to buy them in Pennsylvania, luckily they are now available nationwide!
Bach’s Goldberg Variations. I’ve put it on every morning for as long as I can remember. It zens me out and is a lovely way to start the day.
The Last of Us on HBO Max. I can’t tell you how many newsletters have included it this week, and I too love it. I’ve been in search of a show that gives me something to look forward to each week because it’s been a minute. This one checks all the boxes.
I’m now introducing the wonderful Alexis to take it away! I’ll be back on Sunday with a recipe for paid subscribers.
My name is Alexis deBoschnek and this week Colu and I are swapping newsletters. Meeting Colu was kismet. We were both in New York City in April last year for various things related to the release of our cookbooks (more on that below). I was with a group of friends waiting in line to go up to the bar at the Freehand Hotel when Colu walked in behind me. I’d known of — and been a fan — of Colu since Back Pocket Pasta, but we’d never had a chance to meet. Since that faithful meeting we’ve spent hours on the phone talking (commiserating) about working in food media, the process of writing a book, living in rural areas, inspiration, what it means to slow down, and what happiness looks like to us.
Like Colu, I’m a cookbook author and recipe developer. I grew up in the Western Catskills, and after 14 years in New York City and Los Angeles, I made my way home where I’ve settled down with my partner, Ryan, and spirited golden doodle, Ruby. My first cookbook, To the Last Bite, came out in April and is a bit of a love letter to this area. Growing up the idea of sustainability wasn’t just a catch-phrase, but a way of life here. My mom gardened, we had chickens, we shopped at the markets and farms around the corner from our house. In my twelve years of working in food media I saw that while there was a real desire for people to be more sustainable, they didn’t actually know where to start. I thought I could use my background of growing up in a rural area, combined with my knowledge of food, to create a cookbook of recipes that would all connect together — like those Choose Your Own Adventure books — to inspired people to be more conscious and cook more efficiently in the kitchen, with beautiful, inspiring recipes, of course. If you're interested, you can buy my book here.
I thought I'd give you a taste of what my newsletter, Side Dish, is like. I send out an email (almost) every week, which generally focuses on an easy, accessible recipe. Sometimes, like today, I'll share dishes that barely require a written recipe but act more as a guide. Lately I've been obsessed with cooking salmon low and slow, drenched in olive oil, and topped with citrus. The olive oil insulates the salmon, and because the temperature is so low, it's incredibly hard to overcook. The citrus softens while baking, and I love the way the acidity cuts the fattiness of the salmon. I noted a 1-pound filet in the recipe below, but you can really use any size of salmon. I like using a kaleidoscope of citrus for visual interest, but you can use whatever you have on hand. If you'd like to subscribe to Side Dish for more recipes like this, click on over here.
1 pound center-cut salmon filet, about 1-inch thick
Kosher salt, to taste
Freshly ground black pepper, to taste
Assorted citrus, rinds removed, thinly sliced
Preheat the oven to 300˚F.
Drizzle some olive oil on a rimmed baking tray and play the salmon on top of it, skin-side down. Generously drizzle more olive oil on top of the salmon and season with salt and pepper. Place the citrus on top of the salmon.
Bake until the edges of the salmon are opaque and the fish easily flakes, about 25 to 30 minutes. The salmon will still look very pink, but don't worry -- it's cooked.
Transfer the salmon with the citrus on top to a serving platter. I love this salmon served as is, but it's also great served flaked and cold in a salad.
Have a good rest of your week. Snow is in the forecast (finally) here in Hudson tonight.