Tuuli Holman - THE FINNISH-AMERICAN COOK: May 2012

http://gonw.about.com/od/fooddrink/a/copperriver.htm
It´s that time of the year, when Copper River Salmon appears
to our stores for a short time and my family LOVES it. It is
expensive, so I always use the most bullet proof method to
cook it, grilling. And again, it was worth every penny!!!

So tasty!

Prize makes me sweat, got to get it right!

Look, how beautiful....that color!

Oil the surface, add pepper and salt, but not much, this
fish is so tasty it needs almost nothing on it.

.........!

You will want something complimentary to go with the salmon.
Wild rice precooked, corn and mushrooms.

Tad of salt and pepper, pour on some cream (1cup) and grate
some cheese, I used parmesan. In the owen 350F for 20 min.

Put your salmon on the grill "face down", grill should be about 350F

We cooked it for about 8min on it´s "face".

The wandering camera syndrome.....

last 2 to 5 min on it "back".

Take it out of grill and cover with foil for about 10min.

Rice is done.

SO GOOD!!!!!

The fishes below have nothing to do with salmon, they are........well, Tuuli´s
imaginary fishes....
Have a good day!

Interview Questions for Sara La Fountain from

The Finnish-American Cook Tuuli.

Tuuli /1:	How did you get involved in raising awareness about Dupuytren’s contracture?
Sara:	In my work hands are essential to my livelihood. However, as a person of northern European descent, I am at-risk for getting a hand condition called Dupuytren’s contracture that may impact my ability to cook and perform other daily activities. A life without full use of my hands is unimaginable to me, but what’s more alarming is that more people are not aware of Dupuytren’s contracture. That’s why I have teamed up with Auxilium Pharmaceuticals to raise awareness about Dupuytren’s contracture through the Facts on Hand program
Tuuli /2:	Do you know what percentage of Finnish people suffer from this disease?
Sara: Tuuli / 3: Sara:	Anybody can be affected by Dupuytren’s contracture, but it is most common among people of northern European descent. The condition occurs predominantly in men, although it can affect women, too; has peak incidence at approximately 50 years of age in men and 60 – 70 years of age in women; and tends to run in families. Worldwide, nearly 6 million people are at-risk for Dupuytren’s contracture. The exact cause of Dupuytren's contracture is unknown. Who’s at risk of getting Dupuytren’s contracture? Anybody can be affected by Dupuytren’s contracture, but it is most common among people of northern European descent.
Tuuli /4: Sara:	Have you heard about Von Willebrand’s disease? It also affects people of Finnish-Scandinavian origin and can be quite devastating to, especially young girls, who get just crazy first periods and in lots of cases are never diagnosed. http://en.wikipedia.org/wiki/Von_Willebrand_disease No I`m sorry don’t know about this disease.

Tuuli /5: Sara:	What was your favourite meal, that your Mom prepared for you, when you were a kid and do you often cook it yourself now? It`s lamb stew…with cabbage and carrots. Ahh it`s sooo good and yes I do it quite often.

Tuuli /6: Sara:	How much of your cooking philosophy comes from your home and parents? Has it changed a lot as you travel and are influenced by other cooking professionals/ schools? Yes, I have got a lot of influences from my parents especially using seasonal and local ingredients.

Tuuli /7: Sara:	Where in the world do you find the best taste worlds and is there a country other than USA or Finland that affects your cooking the most? I just visited Israel and It really made a big impact for me food wise, super delicious food. But I think US has the biggest affect on my cooking specially New york you can always find new flavors, ideas and trends….its a delicious city.

Tuuli /8:	Do you have a favourite "superstar" cook, that you follow?
Sara:	I like Ina Garten, Jamie Oliver and Nigella Lawson a lot.
Tuuli /9: Sara:	What is your favourite meal, you cook for yourself? At the moment I love to use lentils in my cooking so it would be Indian flavored spinach lentil stew with carrots and celery. It’s wonderful to serve with seared fish.

Tuuli /10: Sara:	Have you found any great substitutes for butter and cream in cooking? I have tried, but there just does not seem to be anything, that for example, would make a soup taste as good as a drop, or two...of cream? I believe in using butter and cream and not to use any low calorie products. But I don’t use butter and cream every day …you have to have a balance and use it with moderation.

Tuuli /11: Sara:	What are your favourite cookbooks, besides your own? There are so many good cookbook in the world…I have over 200 cookbooks and getting more every month. Sorry I can’t pick just a couple!
	(Tuuli: “I know just how you feel J”)
Tuuli / 12: Sara:	Where could one order your cookbooks from, in USA? I don’t think that you can order them online in the US. But I am working on to get my cookbooks publish in the US. Hopefully soon!
	(Tuuli: “I´ll have to get one from Finland this summer!)
Tuuli /13: Sara:	Where do you find the dishes (plates, utensils etc...) that you use for food styling? I love to go around flea markets and antique stores to find beautiful dishes. Yes I love to find unique dishes and plates on flea markets and antique stores. I also travel a lot with my work so I get plates and all kind of utensils etc all over the word. Its so much fun to collect beautiful thing over the world…and it will have a story behind it.

Tuuli /14: Sara:	How did you learn food styling? I Think I just had the eye for it, but I also did a food styling course at Culinary institute of America.

Tuuli /15: Sara:	What are your best styling and lighting tips? Always keep the food as natural as possible…so it looks real and when you shoot the picture do it with natural light.

Tuuli /16: Sara:	Are you going to teach food styling workshops some day? I Haven`t thought about it before…great idea, that would be so much fun. (Tuuli: “Sign me up!!!”)

Tuuli /17: Sara:	Will you write just a food blog again someday? Yes in the future for sure now I am just very busy and traveling quite bit at the moment with my work..so I don’t have the time. But in the future for sure.
Tuuli / 18:	Last, but not least.... how do you stay in such great shape, doing all that cooking?
Sara: Tuuli:	I cook generally healthy items and eat all things in moderation and have a balance. For more information about me, you can visit http://saralafountain.com/. Thank You Sara!!! You can find some of her recipes here too: http://www.olivialehti.fi/Blogit/Ruoka%C3%A0laSara/tabid/361/Default.aspx Sara will be participating in cooking demonstrations at the following events: ---------------------------------------------------------------------------------------------------------------------------------------------------------------- · Astoria, OR: Scandinavian Midsummer Festival, June 22-24, 2012 I will be in Astoria for the Festival, hope to see Sara there and take a few nice pictures for You my reader. Have a great day!