place salmon on al foil, sprinkle with olive oil salt and pepper. Turn oven on to 400, place salmon in cold oven. Check after 20 min it should be done.
3 1/2 cups all purpose flour
1/4 cup granulated sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Whisk all ingredients together in a large bowl. Store in an airtight container until ready to use. To gift, you’ll need two pint jars with a screw-top lid. Place two cups of waffle mixture in each jar.
Yield: 4 Belgian waffles, or 6-8 standard waffles
2 cups waffle mix (above)
2 eggs, lightly beaten
2 tablespoons butter, melted
1 1/2 cups buttermilk
Place waffle mix in a large bowl. Stir in wet ingredients and mix until well incorporated. Pour batter into a heated and buttered waffle iron (capacities will vary). Cook for 5 minutes or until waffles are golden.
Notes: When I take this mix to-go, I include a vanilla bean in each jar of mix. Although it’s not necessary, I enjoy the extra layer of flavor. The bean can be split and scraped then added in with the wet ingredients.
Buttermilk substitute – 1 cup sour cream mixed with 1/2 cup whole milk.
3-4 carrots, peeled and thinly sliced
2 large potatoes, cubed
1 lg onion, diced
1/2 head cabbage thinly sliced
2 cloves garlic, minced
6 veggie stock
1 tbsp olive oil
14-16 oz tomatoes
salt and pepper
Sautee veggies in olive, add all ingredients to instant pot. Cook for 20 min, let sit for 5 min then release pressure.
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced carrots
- .5 cup diced celery
- 5 cloves garlic minced
- 16 ounces cans tomatoes
- 1 quart reduced-sodium vegetable broth
- 2 cups water
- 1.5 cups red lentils, rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups fresh baby spinach, coarsely chopped
- 1 tablespoon red wine vinegar
- Select Browning/Sauté and add the olive oil to the pressure cooking pot. When the oil is hot, add the onion, carrots, and celery. Saut. for about 5 minutes until tender.
- Add the garlic and cook for 1 minute more. Stir in the tomatoes, vegetable broth, water, lentils, cumin, thyme, salt, and pepper. Lock the lid in place. Select High Pressure and 10 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release.
- When the valve drops, carefully remove the lid. Transfer 2 cups soup to a large bowl. Use an immersion blender to purée the soup in the pot until smooth. (You can also use a standard blender). Stir in the reserved soup, spinach, and red wine vinegar.
- Select Simmer/Sauté and cook for just a few minutes until the spinach wilts. Season with salt and pepper, if needed. Ladle the soup into bowls and serve with a swirl of heavy cream.
1 cup dried farro
3 cups water or broth
Freshly ground black pepper
2 1/4 to 2 1/2 pound head of cauliflower, cut into small florets
2 tablespoons finely chopped fresh sage leaves
2 tablespoons capers (brine-packed), drained
2 large or 3 regular cloves garlic, minced
1/2 teaspoon finely grated lemon zest
Crushed red pepper flakes, to taste
2 cups (6 ounces) coarsely grated, lightly packed Italian Fontina (Val d’Aosta variety, if you can find it) (buy about 8 ounces with rind)
1/2 cup ricotta cheese
1/2 cup panko (plain Japanese-style breadcrumbs)
1/3 cup finely grated pecorino romano cheese
2 tablespoons finely chopped fresh parsley leaves
Cook farro: Rinse and drain farro. There are many, many ways to cook farro and any of them work here. You can follow the package directions on any farro you buy for best results.
On the stove: If you plan to cook this on the stove and want to save time, you can presoak the grains overnight in their 3 cups of liquid and they should then cook in only 10 minutes of simmering. Otherwise, simmer the farro in water or broth for about 30 minutes, until quite tender. Drain any excess liquid. Transfer farro to large bowl.
In a rice-cooker: I cook mine on the quick setting and have been very happy with the results. Drain any excess liquid once the farro is tender. Transfer farro to large bowl.
Meanwhile, parcook cauliflower:
In the oven: Heat oven to 425 degrees. Brush a large baking sheet with 2 tablespoons olive oil. Spread florets in one layer, drizzle with 1 more tablespoon olive oil and sprinkle with salt and freshly ground black pepper. Roast for 20 minutes until lightly browned and crisp-tender (they will finish baking with the farro). Reduce heat to 400 degrees.
One the stove: Heat 2 tablespoons olive oil in a large saute pan over medium-high heat. Add half the cauliflower and cook, tossing occasionally, until lightly browned and tender, about 6 to 7 minutes. Add to bowl with farro. Repeat with more olive oil and second half of cauliflower, then add to bowl. Heat oven to 400 degrees.
Assemble casserole: Add the sage, capers, garlic, lemon zest, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper to cauliflower and farro and stir to combine. Stir in fontina. Transfer half of the mixture to an oiled 10-inch ovenproof frying pan or equivalent baking dish. Dollop rounded tablespoons of ricotta all over. Sprinkle remaining cauliflower and farro over the ricotta, leaving the pockets of it undisturbed.
In a small dish, combine panko with pecorino, parlsey and 1 tablespoon olive oil until evenly mixed. Sprinkle over cauliflower and farro.
Bake casserole: For 20 minutes, until browned and crusty on top. Dig in.
Do ahead: Farro can be cooked up to 3 days in advance, kept in an airtight container in fridge. Cauliflower can be cooked 2 days in advance. Casserole can be assembled and baked a day later, easily, although the crumbs might lose their crisp from absorbing the moisture below if not added right before baking. Casserole keeps for several days in fridge and longer in freezer.
In a large bowl, whisk together the buttermilk and eggs. Add dry ingredients and mix until the batter is
combined. Let the batter stand at room temp for one hour or chilled overnight.
Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over the surface then
brush it with some of the oil. Working in batches, drop the batter of 1/2 c measures onto the griddle, cook
the pancakes for 2 min on each side, or until they are golden and cooked through. Serve with syrup.
3 tablespoons butter
1/2 large onion, diced
2/3 cup uncooked wild rice blend, rinsed
1 pound broccoli
1 garlic clove, minced or pressed
1/4 teaspoon ground mustard powder or 1/2 teaspoon smooth Dijon
Pinch of cayenne pepper
2 tablespoons all-purpose flour
1 cup whole milk
2/3 cup low-sodium vegetable
8 ounces cheddar cheese, coarsely grated
Freshly ground black pepper
Heat 1 tablespoon butter in a medium saucepan over medium heat. Once melted, add onion and saute until translucent, about 5 minutes. Add rice to onion and cook for 1 minute, then add 1 1/3 cups water and a few pinches of salt. Bring mixture to a simmer, then reduce heat to lowest temperature and cook with the lid on for about 50 minutes (or whatever amount of time is suggested on your package of rice). If you’d like a rice cooker to do this for you, transfer onions, water and rice to the machine and set the machine.
Heat oven to 400 degrees.
Peel broccoli stems and dice them into large chunks. Cut florets into 1-inch pieces. Cook in boiling, well-salted water for 2 to 3 minutes, then drain.
You can use this same pan to make the cheese sauce. Melt remaining 2 tablespoons butter in pan over medium heat. Once melted, add the mustard powder (if using), a pinch of cayenne and garlic and let sizzle for 1 minute. Add flour and whisk until combined, cooking the butter-flour mixture for 1 to 2 minutes. Slowly drizzle in milk, whisking constantly, then broth. Bring to a simmer and cook mixture at a simmer, stirring the whole time, until sauce is slightly thickened, about 5 minutes. Stir in smooth Dijon mustard if you didn’t use mustard powder.
Remove pan from heat and stir in 1/3 of grated cheese until melted. Season generously with salt and pepper.
Combine cooked wild rice blend and broccoli in a 2-quart baking dish or a 9-inch oven-safe skillet. Pour cheese sauce over and gently nudge to ensure all pieces get some sauce. Sprinkle remaining cheese over top. Bake casserole for 10 to 15 minutes, until the sauce is bubbly, then run mixture under the broiler until cheese is toasty on top.
Serves 4 as a generous side
- 2 tablespoon (30 grams) unsalted butter
- 2/3 cup (155 ml) heavy or whipping cream
- 1/2 cup (170 grams) light corn syrup, golden syrup, or honey
- 1/4 cup (50 grams) packed dark-brown sugar
- 1/4 cup (20 grams) cocoa powder
- 1/4 teaspoon fine or table sea salt
- 6 ounces (170 grams) semi- or bittersweet chocolate, chopped, or 1 cup semi- or bittersweet chocolate chips
- 1/2 teaspoon vanilla extract
Combine the butter, cream, sweeteners, cocoa, and salt in a small saucepan over medium heat and bring to a simmer. Simmer on low, stirring, for 3 to 5 more minutes after everything has melted, then remove from heat and stir in chopped chocolate or chocolate chips. Stir in vanilla.
It’s now ready to ladle over ice cream, although it thickens more as it begins to cool, so you could also wait for 15 to 20 minutes before doing so, if it’s not too unbearable. Pour leftovers into a jar or jars and refrigerate. Hot fudge sauce keeps chilled in the fridge at least a month and often two, although it’s rare it lasts that long.
Arrange oven shelf about 8-inches away from heat element in your oven. Preheat your oven to broil (or grill in Australia).
Place butter in a cast iron skillet (or an oven-proof frying pan if you don’t have a skillet). Cook over medium heat, stirring and swirling pan occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
Pour in the honey and let it dissolve into the butter. Then add in the garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavours together.
Add the salmon steaks to the butter in the pan; cook each fillet (skin-side down if there’s any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste.
Add the lemon wedges around the salmon. Transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred.
To serve, drizzle with the reserved brown butter sauce. Serve with steamed vegetables; over rice or with a salad.
Preheat your oven to broil. Line a rimmed baking sheet with aluminum foil and spray with cooking spray.
In a small bowl, mix together the chili powder, paprika, sugar, and salt
Generously sprinkle the chili powder mixture evenly over the tops of the salmon fillets.
Place the salmon on the prepared baking sheet and broil for 6-9 minutes, depending on how thick your fillets are and how crispy you prefer the crust.
Remove the salmon from the oven and brush the maple syrup over the tops to coat the spice rub. Return to the oven and broil for an additional 1-2 minutes until the maple syrup is bubbling and has formed a crust. Serve immediately.