Jay was here for dinner tonight, and it was an especially good meal. Larry and I picked up salmon and apples at the farmer’s market, and I made the delicata squash and spinach because that’s what I had in the house. Yum!
– Larry and Jay both loved the salmon and squash, and so did I. Larry says it’s a definite make-again. It was really quick and easy to make – always a plus. I loved the creamy tarragon sauce and the shallots.
– I love delicata squash, and it’s perfect this way – just sautéed in olive oil and seasoned with salt, pepper and fresh parsley. Deborah Madison rocks.
– I was thinking about making an apple dessert – turnovers in particular. I mentioned it to Larry, and it turns out that apple turnovers are one of his very favorite foods. How did I not know this after all these years? I used Mutsu apples for the turnovers, the only apples I ever use for baking (also known as Pippin). The turnovers were pretty easy to make, although a few of them started to fall apart in the oven. I was torn between this recipe and one in Baking Illustrated. The Baking Illustrated recipe used grated apple and the pastry looks flakier. I ended up choosing this one because the pastry needed less time in the refrigerator. And I’m not sure about using grated apples, although I trust Cook’s Illustrated recipes. These were really, really delicious. Not too sweet, with a light and flaky pastry.

• Seared Salmon on Baby Spinach (Bon Appétit, April 1999)
• Delicata Squash Rings (Vegetarian Cooking for Everyone, p. 440)
• Apple Turnovers (Fine Cooking 41, November 2000, p. 81)

Wine: Martinelli 2001 Bondi Home Ranch Pinot Noir. Yum. We drank the whole bottle. Pinot and salmon were made for each other.