salmon dmv

orange juice 2-3 tbsp
soy sauce  1-2 tbsp
maple syrup 1 tbsp
ginger/garlic paste  1 tsp
mix & marinate salmon for 10-15 min

Sear skin side for 1-2 min, flip, salt and pepper fish then add marinade. Cook for 3-4 min.  Remove fish to broiler pan.
reduce marinade by half add 1 tbsp butter or margarine and a splash white wine

finish fish — baste with marinade then broil or toast (toaster oven setting)  4-5 min. serve with sauce

Mushroom Lasagna with Pancetta and Sage

Why this recipe works:
To make a mushroom lasagna recipe with no-boil noodles and widely available mushrooms, we found that roasted portobellos gave the dish concentrated mushroom flavor. A very loose béchamel sauce had enough liquid to properly hydrate the noodles.

If Italian fontina is not available, use whole milk mozzarella rather than a
rubbery Danish, Swedish, or American fontina. We like the mushroom sauce made with whole milk, but both skim and low-fat milk are acceptable.

*  1/2 ounce  dried porcini mushrooms , rinsed well
*  1 cup  water
*  2 pounds  portobello mushroom caps (about 10 medium), cleaned and cut into
2- to 3-inch by 1/4-inch slices
*  4 tablespoons  olive oil
*  8 ounces  pancetta , cut into 1/4-inch pieces (omit)
*  2  large red onions , chopped medium (about 4 cups)
*  8 oz button mushrooms, cleaned, stems trimmed, & broken into rough
pieces
*  4 med cloves  garlic, minced or pressed through garlic press (about 1
tablespoon plus 1 teaspoon)
*  1/2 cup  dry vermouth
*  3 tablespoons  unsalted butter, plus additional for greasing pan
*  3 tablespoons  unbleached all-purpose flour
*  3 1/2 cups  milk
*  1/4 teaspoon  nutmeg
*  1/4 cup minced fresh parsley leaves
*  1 tablespoon  minced fresh sage leaves
*  8 oz  Italian fontina cheese, rind removed and shredded (about 2 1/4
cups)
*  1 1/2ounces  grated Parmesan cheese  (about 3/4 cup)
*  12  no-boil lasagna noodles
*  2 tablespoons  minced fresh basil leaves
*  1/2 teaspoon  grated lemon zest from 1 lemon

1.  Cover porcinis with water in small microwave-safe bowl; cover with
plastic wrap, cut several steam vents in plastic with paring knife, and
microwave on high power for 30 seconds. Let stand until mushrooms soften,
about 5 minutes. Lift mushrooms from liquid with fork and roughly chop (you
should have about 3 tablespoons). Strain liquid through fine-mesh strainer
lined with paper towel into medium bowl. Set mushrooms and liquid aside.

2. Adjust oven rack to middle position and heat oven to 425 degrees. Spread
portobello mushrooms in even layer on rimmed baking sheet and drizzle with 2
tablespoons oil, tossing to coat mushrooms evenly; sprinkle with 1/2
teaspoon salt and 1/2 teaspoon pepper and toss again. Roast mushrooms until
shriveled and all liquid released from mushrooms has evaporated, about 30
minutes, stirring halfway through cooking time. Set mushrooms aside to cool.

3. While portobellos roast, heat 1 tablespoon oil and pancetta in 12-inch
nonstick skillet over medium-high heat. Cook until pancetta is browned and
crisp, about 10 minutes. Using slotted spoon, transfer pancetta to large
bowl; pour off all but 1 tablespoon fat. Add onions, 1/4 teaspoon salt, and
1/4 teaspoon pepper and cook, stirring occasionally, until onions are
browned around edges, about 10 minutes. Transfer onions to large bowl with
pancetta and set aside.

4. Meanwhile, process button mushrooms in food processor until uniformly
coarsely chopped, about six 1-second pulses, stopping to scrape down bowl as
needed. Heat remaining 1 tablespoon oil in now-empty skillet over
medium-high heat until shimmering. Add chopped button mushrooms and cook,
stirring occasionally, until browned and all moisture has evaporated, 6 to 8
minutes.

5. Reduce heat to medium and stir in porcini mushrooms, 1 tablespoon
garlic, 1 teaspoon salt, and 1 teaspoon pepper. Cook, stirring frequently,
until garlic is fragrant, about 1 minute. Add vermouth and cook, stirring
occasionally, until liquid has evaporated, 2 to 3 minutes.

6. Add butter and cook until melted. Add flour and cook, stirring
constantly, about 1 minute. Slowly add reserved porcini soaking liquid,
scraping pan bottom to loosen browned bits. Add milk and nutmeg. Increase
heat to medium-high and bring mixture to boil. Reduce heat to medium-low and
simmer until sauce has thickened and reached consistency of heavy cream, 10
to 15 minutes (you should have about 4 cups). Remove from heat and stir in 2
tablespoons parsley and sage.

7. Combine fontina and Parmesan in medium bowl. Toss cooled portobello
mushrooms with onions in large bowl. Place noodles in 13 by 9-inch ovensafe
baking dish and cover with hot tap water; let soak 5 minutes, agitating
noodles occasionally to prevent sticking. Remove noodles from water and
place in single layer on kitchen towel. Wipe baking dish dry and coat with
butter.

8. Using rubber spatula, evenly distribute 1 cup mushroom sauce in bottom
of baking dish; position 3 noodles on top of sauce. Spread 3/4 cup sauce
evenly over noodles followed by 2 cups mushroom-onion mixture and 3/4 cup
cheese. Repeat layering of noodles, sauce, mushroom-onion mixture, and
cheese two more times. Place 3 remaining noodles on top of last layer of
cheese. Spread remaining sauce over noodles and sprinkle with remaining
cheese. Lightly spray large sheet of foil with nonstick cooking spray and
cover lasagna. Bake until bubbling, about 20 minutes.

9. While lasagna is baking, combine remaining 2 tablespoons parsley and 1
teaspoon garlic with basil and lemon zest in small bowl. Increase oven
temperature to 500 degrees, remove foil from lasagna, and continue to bake
until cheese on top becomes spotty brown, 6 to 8 minutes. Remove lasagna
from oven and sprinkle evenly with herb mixture. Cool 15 minutes, then cut
into pieces and serve.

Serves 10 to 12.   Cooks Illustrated, Published September 1, 2006.

Vegetarian Butter “Chicken” Instant Pot from twosleevers.com

1 14.5 oz can diced tomatoes
5-6 cloves of garlic
1-2 teaspoon minced ginger
1 teaspoon turmeric
½ teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon ground cumin
1.5 cups dry Soy Curls <-Butler foods
1 cup water

To finish
4 ounces butter cut into cubes
4 ounces heavy cream
1 teaspoon garam masala
¼-1/2 c chopped cilantro

Put in tomatoes, soy curls, water and spices and cook at high pressure for 6 minutes.

Allow it to release pressure naturally for 10 minutes, and then release remaining pressure.
Turn your Instant Pot on Sauté, and add the butter and cream and allow them to melt while mixing. Use the back of your spoon to crush any large tomato pieces.

Mix in the remaining 1 teaspoon of garam masala and cilantro, and serve.

DMV notes–used 1/8 tsp cayenne, 1 tsp grated ginger, less salt and 3 cloves of garlic and served on pappardellelle—perfect

Instant Pot Risotto with Lemon, Peas, & Parmesan from kelseynixon.com

  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 1/2 cups Arborio rice
  • 4 cups veggie stock
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup dry white wine (optional)
  • 3/4 cup petite peas, frozen
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Zest and juice from 1 lemon
  • Fresh parsley or micro greens, for serving

Using the saute setting on your Instant Pot, heat 1 tablespoon of the olive oil, add the garlic to the pressure cooker and cook until fragrant, about 1 minute. Add the rice and salt and saute until toasted, 3 minutes. If using, pour in the wine and let it simmer until it has evaporated. Add the broth and stir to combine. Cover with the lid and cook on HIGH pressure for 6 minutes.

Release the pressure manually and stir in the peas, Parmesan, and lemon. Keep stirring until the risotto is creamy. Season to taste with salt and cracked black pepper. Just before serving, garnish with the remaining parmesan and greens.

Urvashi Pitre’s Instant Pot Butter Chicken

1 (14-ounce) can diced tomatoes (do not drain)
5 or 6 garlic cloves, minced
1 tablespoon minced ginger
1 teaspoon ground turmeric
1 teaspoon ground cayenne pepper
1 teaspoon ground paprika
2 teaspoons garam masala, divided
1 teaspoon ground cumin
1 teaspoon salt
1 pound boneless, skinless chicken (breasts or thighs)
4 ounces butter, cut into cubes, or ½ cup coconut oil
½ cup heavy (whipping) cream or full-fat coconut milk
¼ to ½ cup chopped fresh cilantro

  1. In the inner cooking pot of the Instant Pot, add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, one teaspoon of garam masala, cumin, and salt. Mix thoroughly, then place the chicken pieces on top of the sauce.
  2. Lock the lid into place. Select Manual or Pressure Cook, and adjust the pressure to High. Cook for ten minutes.
  3. When the cooking is complete, let the pressure release naturally. Unlock the lid. Carefully remove the chicken and set it aside.
  4. Using an immersion blender in the pot, blend together all the ingredients into a smooth sauce. Let the sauce cool for several minutes.
  5. Add the butter cubes, cream, remaining teaspoon of garam masala, and cilantro. Stir until well incorporated. The sauce should be thick enough to coat the back of a spoon when you’re done.
  6. Remove half of the sauce and freeze it for later, or refrigerate for as long as three days.
  7. Add the chicken back to the sauce. Preheat the Instant Pot by selecting Sauté and adjust to Less for low heat. Let the chicken heat through. Break it up into smaller pieces, if you like, but don’t shred it.
  8. Serve over rice or raw cucumber noodles.  Serves four.

Tomato Stew With Basil Dumplings from washingtonpost.com

  • FOR THE STEW
  • 4 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1 medium red bell pepper, seeded and finely chopped
  • 1 teaspoon kosher salt, or more as needed
  • 1 teaspoon dried basil
  • 1/2 teaspoon freshly ground black pepper
  • Three 14-ounce cans chunky tomato puree
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup sherry vinegar
  • FOR THE DUMPLINGS
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon unsalted butter, cut into small bits and chilled
  • 3 tablespoons finely chopped basil leaves, plus torn or ribboned basil, for garnish
  • 1 large egg
  • 1/2 cup whole milk

For the stew: Melt the butter in a large saucepan or small Dutch oven over medium-high heat. Stir the onion, bell pepper, salt, dried basil and black pepper; cook, 5 minutes or until tender, stirring occasionally.

Stir in the tomato puree, brown sugar and vinegar. Reduce the heat to medium; let the stew cook while you make the dumplings.

For the dumplings: Whisk together the flour, baking powder and salt in a medium bowl. Work in the butter with your fingertips until the mixture is crumbly. Stir in the 3 tablespoons of chopped fresh basil.

Whisk together the egg and milk in a liquid measuring cup. Pour over the flour mixture and stir just long enough to form a soft, sticky dough.

Bring the stew to a boil over medium-high heat. Use a 1-ounce spring-release scoop or two soup spoons to drop golf-ball-size dumplings evenly over the surface of the stew. Cover and cook for 20 to 25 minutes or until the dumplings are firm, fluffy and somewhat dry on top.

Uncover and let stand for 5 minutes. Sprinkle with the torn or ribboned basil and serve warm.

Vegetarian Swedish Meatballs from joythebaker.com

For the Meatballs
3 cups cooked lentils (I used green lentils because they told their shape after being cooked)
1/4 cup sautéed mushrooms
1/4 cup onion, finely diced
1 garlic clove, minced
1/4 cup finely chopped fresh parsley
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh sage
1/2 teaspoon whole fennel seeds
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt and 1/2 teaspoon fresh cracked black pepper, plus MORE to taste
1 cup panko breadcrumbs
2 large eggs
1 cup part-skim ricotta
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon dijon mustard
olive oil, for topping

For the Gravy
  1. 4 tablespoons unsalted butter
  2. 3 tablespoon finely diced onions
  3. 1/4 cup all-purpose flour
  4. 3 1/2 cups vegetable stock
  5. 3 tablespoons soy sauce (or tamari)
  6. 1/3 cup heavy cream
  7. salt and fresh cracked black pepper to taste
  8. 1 teaspoon finely chopped fresh thyme and/or fresh sage
  9. 1 cup sautéed mushrooms
  1. *To make the lentils, in a large saucepan bring 6 cups water to a simmer. Add salt (like you’re salting pasta water), crushed garlic clove, wedge of a yellow onion, and a bay leaf to the simmering water. Add 2 cups dried lentils and cook for 25-30 minutes until tender and cooked through. Strain through a colander and discard the garlic, onion, and bay leaf. This method will leave you with extra cooked lentils for salads of dinner.
  2. To make the meatballs, in the bowl of a food processor fitted with a blade attachment, add lentils and mushrooms. Blend and pulse until relatively smooth, about 2 minutes. Mixture will be slightly dry and still a bit chunky. That’s right! Transfer to a large bowl.
  3. To the pureed lentil mixture add onion, garlic, fresh herbs, spices, salt, pepper and breadcrumbs.
  4. In a medium bowl whisk eggs until well combined. Whisk in the ricotta cheese, Worcestershire sauce, and mustard. Add the wet ingredients to the lentil mixture and use a wooden spoon to combine all the ingredients. Stir until all the ingredients are evenly combined.
  5. Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
  6. Use a large tablespoon scoop to meatballs onto the prepared baking sheet, leaving 1-inch between each meatball. Drizzle literally with olive oil and bake for 20 to 22 minutes until cooked through and lightly golden on the bottom. Remove from the oven and allow to rest while the rest of the ingredients come together.
  7. To make the gravy, in a large skillet melt butter over medium heat. Add onions and saute until softened, about 3 to 5 minutes. Add the flour and whisk immediately, allowing the butter to absorb the flour and whisking constantly for 1 minute. Slowly stream in the vegetable broth, whisking constantly. The mixture will thicken and then appear thin again once all of the vegetable stock is added. Add the soy sauce. Reduce to medium-low heat and simmer until thickened, about 5 minutes. Whisk in the cream, salt, pepper, thyme, and mushrooms. Simmer until thickened again, about 4 minutes more. Keep the gravy warm over very low heat.
  8. To serve, just before serving, toss lentil balls in warm gravy. Place on a plate alongside mashed potatoes and cranberry sauce. Top the mashed potatoes with cranberry sauce as well. Enjoy warm.
Notes
  1. I find that it’s easiest to make the potatoes and cranberry sauce before the lentil balls and the gravy.

broccoli cheddar soup from smitten kitchen.com

4 tablespoons unsalted butter
1 small onion, chopped small
1 garlic clove, minced
1/4 cup all-purpose flour
1 cup half-and-half
4 cups low-sodium vegetable broth
1 bay leaf
Kosher salt and freshly ground pepper
1 1/4 pounds broccoli or 4 cups broccoli florets and stems, chopped small
1 large carrot (about 6 ounces) or 2 slim ones, chopped tiny (1 cup)
8 ounces (about 2 1/2 cups) coarsely grated sharp cheddar cheese, plus a pinch extra for garnish

Melt the butter in a large, heavy pot over medium heat. Add the onion and garlic and cook until tender, about 3 to 5 minutes. Stir in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add thebroth, bay leaf, salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, stirring occasionally, until slightly thickened, about 10 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 15 to 20 minutes. Discard the bay leaf and adjust seasoning if needed, but err on the cautious side with the salt because the cheese will add a bit. Puree the soup to your desired texture — I like mine fairly chunky, just lightly blended — with an immersion blender or in an upright one. Back on the stove, add cheese and whisk until melted, about 1 minute.

Serve in bowls, garnished with a pinch of cheese. We like a hearty slice of grainy toasted bread on the side, for swiping.

Deb’s notes: Instead of 1 cup half-and-half, you could use 1/2 cup milk + 1/2 cup heavy cream, 1/2 cup heavy cream + 1/2 cup additional stock or broth. I like to use both broccoli florets and stems when I cook, and I find that the stems cook up with the best texture and at the same rate as the florets when I peel them first. I did so here.

fish with toasted almonds from nigella lawson

  • ½ cup sliced almonds
  • 3 tablespoons butter
  • 2 teaspoons olive oil
  • 4 6-ounce cod fillets (or any other meaty white fish), with skin
  • Salt and freshly ground black pepper
  • Juice of 1 lemon
  • 1 cup flat-leaf parsley leaves, chopped

    Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.

    Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add cod fillets skin side up. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate, skin side down.

    Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over cod, and scatter with toasted almonds. Serve immediately.

Baked Flounder with Parmesan Crumbs from food wine.com

4 flounder fillets (2 pounds total)
Salt and freshly ground pepper
3/4 cup freshly grated Parmesan cheese
1/2 cup coarse fresh bread crumbs
4 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil

Preheat the oven to 425°. In a large baking dish, season the fish fillets with salt and pepper. Mix the Parmesan with the bread crumbs, melted butter and olive oil and sprinkle over the fillets. Bake for 15 minutes, or until the fish is cooked and the topping is golden. Let stand for 5 minutes before serving.