Keesha O'Galdez affectionately is dubbed the Gourmet Diva. Learning to cook at the age of 8 with the simple dish of rice (which she may be one of the few that considers rice a simple dish to make!) she has since then expanded her culinary repertoire. She creates dishes that aims to please both the novice and experienced taste buds. She also loves to share her passion for great food and entertaining. Her friends and family joke about her eclectic cooking style how she never makes the same dish twice. She reponds "I think I make normal food..there is too much food to taste and I want to make it all!"

So what does Keesh O'Galdez define as normal food?  Listen and find out!

http://www.thegourmetdiva.com

The business world finally came up with a diagnoses for Keesha, its called a Protean career. The term protean is taken from the Greek sea god Proteus who could change shape at will. Driven by her personal needs and not the needs of an organization, the protean career is characterized by change, adaptation, and self – direction.

Keesha received a BS in Information Systems Engineering at SUNY Buffalo and a MBA from Simmons College. She has worked in the non profit, academic, public and financial sectors in many different capacities.

With her latest venture, Gourmet Diva, Keesha plans to exhibit and share her passion for food and entertaining with a modern twist.

The Gourmet Diva credits her inspiration to Chef G.Garvin, B. Smith, Martha Stewart and many others.

Follow everything "Diva Delicious"!

twitter: www.twitter.com/thegourmetdiva
facebook www.facebook.com/thegourmetdiva

Today's Recipe:

Roast Salmon with Mustard Crust or Aka Recession Date Meal

Serves 6

• 3 tablespoons olive oil
• 6 pieces thick skinless, boneless salmon (each 6 ounces)
• Salt and pepper to taste
• 1/3 cup whole grain Dijon mustard
• 2 tablespoons honey
• 1 tablespoon chopped fresh thyme
• 1 cup panko bread crumbs
• 3 tablespoons chopped Italian parsley
• ¾ teaspoon paprika
  
  Instructions
  
     1.      Set the oven at 450 degrees. Use 1 tablespoon of the oil to oil a rimmed baking sheet. Set the salmon on the sheet skin side down.Sprinkle with salt and pepper.
     2.     In a small bowl, combine the mustard, honey, and ½ tablespoon of the thyme. In another bowl, mix the panko with the remaining ½ tablespoon thyme, 2tablespoons oil, parsley, and paprika. Add salt and pepper.
     3.      Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.
     4.      Roast the salmon for 12 minutes or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.