<p>Geezermom, the thin planks that Costco and other places sell are for use on grills and are not reusable. The thick plank that I mentioned earlier is intended for oven use only and can be used many times, just like a baking sheet. Chef Howie’s website has a few simple and delcious recipes. I like his plank-baked mushrooms, which make a terrific appetizer. When I get home tonight, I will post it here.</p>
<p>Sadly, as of last year, we no longer have a teenager in the house to turn on the oven. H says there are remotely controlled ovens (via the Internet), but until this former teenager finishes her college studies, new appliances are out of question.</p>
<p>^^ I want one of those oven planks! Thanks for the information.</p>
<p>Geezermom: Yes I’m a big Dylan fan and I’m glad he wrote a song with my name in it, even if his Marie is not so absolutely sweet (like me). </p>
<p>Tonight I made the first thing I ever learned how to cook about 40 years ago in home ec.: Crepes. Bet those boys who were in wood shop wish they’d learned something so useful in 6th grade.</p>
<p>Well, if you had one of those boys around he could make you one of those planks for your salmon. </p>
<p>Speaking of salmon. There are different brands of frozen salmon patties on the market and I have tried many. Some are mushy, some are mysterious, etc. I found one I loved by “Wild Grill.” Easy, easy to prepare for a light meal. Salmon burger and baked potato or salad. Hard to justify going out to eat when you can throw a salmon burger on a grill or fry pan and toss a salad. I put a little red onion, lettuce, tomato and make a dressing with capers, lemon, dill, and soy mayo.</p>
<p>How to make Awesome Marinara Sauce in the Style of Absweetmarie:</p>
<ol>
<li><p>Bring your computer into the kitchen and find the schmaltziest Richard Gere movie you can find that’s available for instant viewing on Netflix (bonus: if it also features two men fighting over Juliette Binoche). Score: First Knight.</p></li>
<li><p>Give up the vain hope that the pots and pans will clean themselves. Extract a large saucepan from the wreckage, scrub it and dry it. Heat some olive oil in the clean pan.</p></li>
<li><p>Meanwhile, chop an onion. A big one. Throw that in the pan.</p></li>
<li><p>Smash a few cloves of garlic. Six? Yes, start with six. Throw those in the pan and stir.</p></li>
<li><p>Take a look at that celery that’s been in the crisper for a few weeks. Discard the limp stalks. Decide that these other ones are okay. Chop them as finely as you can before running out of patience. Save a couple of stalks for munching. Do the same thing with bell peppers, if you have any. If not, don’t worry.</p></li>
<li><p>Stop your daughter when she walks in the kitchen and challenge her to name an actor of any age who is sexier than Richard Gere. Ignore her smirk. She doesn’t get it.</p></li>
<li><p>Shred a carrot and saut</p></li>
</ol>
<p>absweetmarie I like your style of cooking. Sometimes when I served up a similar meal I have to say, I hope you don’t want this again because there is no way I am going to remember exactly what went into it.</p>
<p>I made some pesto using the same method. It involved salvaging several stray cloves of garlic and the rest of the near-dead basil. I was sure I wasn’t going to have enough garlic. In fact, I might have used more than enough! (This is some garlicky pesto.)</p>