Salmon Pasta with Green Goddess Pesto from thewoksoflife.com/

  • 1 large handful of basil (about 1 cup chopped)
  • 1 large handful of parsley (about 1 cup chopped)
  • 1 small handful of dill (about ½ cup chopped)
  • 1 small bunch of chives (about ½ cup chopped)
  • 2 scallions, chopped into 1-inch pieces
  • The leaves from 3 stalks of tarragon (stems discarded)
  • Juice of half a lemon
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, plus more to taste
  • ½ cup extra virgin olive oil, plus 2 tablespoons
  • 1½ pound salmon fillet
  • 1 pound dried fettuccine
  • 2 tablespoons butter
  • 6 cloves garlic, finely chopped
  • ⅓ cup capers, drained and roughly chopped
  • 1 cup heavy cream
  • 2 cups frozen peas
  • Zest of a whole lemon
  • First make the green goddess pesto. In the bowl of a food processor, add the basil, parsley, dill, chives, scallions, tarragon, lemon juice, salt, black pepper, and olive oil. Process until smooth, scraping down the sides of the bowl as needed.
  • Next, rinse your salmon fillet, pat it dry with a paper towel, and season with salt. Heat two tablespoons of olive oil in a cast-iron skillet over medium-high heat. Sear the salmon until cooked through on both sides, approximately 5-6 minutes per side (depending on the thickness of the fish and your preference for doneness). When it’s cooked to your liking, transfer to a plate, and with two forks, flake the salmon.
  • Next, bring a pot of salted water up to a boil. Boil the pasta according to package instructions until al dente.
  • While the pasta is cooking, heat a large skillet over medium-high heat. Add the butter and the garlic. Stir the garlic until lightly browned, and then add the capers. Turn the heat all the way down to low, and stir to combine. Add the heavy cream, followed by the peas. Stir to warm the peas through.
  • Add the cooked pasta and stir thoroughly until the pasta is coated in the cream. Next, add the pesto and stir to combine. Top with the flaked salmon, additional black pepper to taste, and lemon zest.

Butter chicken from recipetineats.com

  • 1 tbsp vegetable oil or ghee
  • 1 cup Tomato Sauce
  • 1 tbsp sugar
  • 1¼ tsp salt
  • 1 cup cream (full fat or light) OR for a lighter version use ¾ cup light cream + ¼ cup milk (low fat) (I used this)
    Marinade
    • ½ cup plain yoghurt, full fat
    • 1 tbsp lemon juice
    • 1 tsp tumeric powder
    • 2 tsp garam masala
    • ½ tsp chili powder or cayenne pepper powder
    • 1 tsp ground cumin
    • 1 tbsp fresh grated ginger
    • 2 garlic cloves, crushed
    • 1.5 lb / 750 g seitan, cut into bite size pieces
    Curry
  • 1 tbsp vegetable oil or ghee (Note 3)
  • 1 cup tomato passata or puree (also known as Tomato Sauce in America) (Note 4)
  • 1 tbsp sugar
  • 1¼ tsp salt
  • 1 cup cream (full fat or light) OR for a lighter version use ¾ cup light cream + ¼ cup milk (low fat) (I used this)
To serve
  • Rice
  • Coriander/cilantro (optional)
  1. Optional step: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth.
  2. Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours.
  3. Heat the vegetable oil over high heat in a large fry pan. Add the chicken coated in the Marinade and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).
  4. Add the tomato passata, sugar and salt. Turn down to low and simmer for 20 minutes.
  5. Do a taste test to see if it needs more salt. Stir through the cream, then remove from heat.
  6. Garnish with coriander/cilantro leaves if using. Serve with basmati rice.

Chocolate Crème Brûlée from Ina

  • ​1 extra-large egg
  • 4 extra-large egg yolks
  • ½ cup sugar, plus extra for topping
  • 3 cups heavy cream
  • 8 ounces bittersweet chocolate, such as Lindt, chopped
  • 1 teaspoon instantespresso granules
  • ¼ cup coffee liqueur, such as Kahlúa
  • 1 teaspoon pure vanilla extract

Preheat the oven to 275 degrees. Place six (8-ounce) ramekins in a roasting pan large enough to hold them completely flat.

In a large heatproof bowl, whisk together the egg, egg yolks, and sugar until just combined. Meanwhile, scald the cream in a medium saucepan. Off the heat, add the chocolate and espresso and whisk until the chocolate is melted. Slowly whisk the cream mixture into the egg mixture, then whisk in the coffee liqueur and vanilla. Transfer to a large measuring cup and pour into the prepared ramekins until full.

Place the pan in the oven and carefully pour enough of the hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 50 minutes, until the custards are set on the edges but still a little jiggly in the middle when gently shaken. Remove the custards from the water bath, cool to room temperature, wrap in plastic, and refrigerate until firm.

To serve, spread 1 tablespoon of sugar evenly on each custard. With a kitchen blowtorch held one inch from the surface of the crème, heat the sugar until it caramelizes evenly. Allow to cool for 5 minutes and serve.

 

Real Caramel Sauce

Makes 3 to 4 cups

  • cup golden syrup or light corn syrup
  • cups sugar
  • 3/8 teaspoon salt
  • cups heavy cream
  • tablespoons unsalted butter, cut into chunks
  • tablespoon plus 1 teaspoon vanilla extract
  • Equipment:
  • Candy thermometer
  • A long-handled silicone spatula or wooden spoon
  1. Combine the syrup, sugar, and salt in a heavy 3-quart saucepan. Cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture simmers around the edges.
  2. Wash the sugar and syrup from the sides of the pan with a wet pastry brush. Cover and cook for 3 minutes. (Meanwhile, rinse the spatula or spoon for use again later.) Uncover the pan and wash down the sides once more.
  3. Attach the candy thermometer to the saucepan, without letting it touch the bottom of the pan, and cook, uncovered, without stirring until the mixture reaches 305° F. Meanwhile, heat the cream in a small saucepan until tiny bubbles form around the edges of the pan. Remove the pan from the heat and cover it to keep the cream hot. When the sugar mixture is at 305° F, remove it from the heat and stir in the butter chunks.
  4. Gradually stir in the hot cream; it will bubble up and steam dramatically. Put the pan back on the burner and adjust the heat so that the mixture boils energetically but not violently. Stir until smooth. Continue to cook, stirring occasionally, to about 225° F (or 228° F for a sauce that thickens like fudge when poured over ice cream). Remove the pan from the heat and stir in the vanilla.
  5. Serve the sauce warm or hot. Store in the refrigerator (it keeps for ages) and reheat it gently in the microwave or a saucepan just until hot and flowing. You can stir in rum or brandy to taste. If the sauce (after reheating) becomes too thick or stiff to serve over ice cream, it can always be thinned with a little water or cream.

 

Welsh Rarebit by Robert Burns

50 grams butter
50 grams all-purpose flour
135 grams stout beer, such as Even More Jesus
375 grams heavy cream92b7adc8-239b-425a-a67a-37463dbffd2f--125_Welsh_rarebit
3 grams mustard powder
1 gram cayenne pepper
300 grams aged cheddar cheese, grated
1 loaf Polish rye bread
Worcestershire sauce

  • In a heavy-bottomed pot, melt the butter over medium heat. Once melted, whisk in the flour, and cook until the color shifts slightly darker, about 4 minutes. Add half the stout, making sure the beer is fully incorporated into the roux before adding the rest. Add half the cream, making sure it is fully incorporated into the mixture before adding the rest. Whisk in the mustard and cayenne to incorporate fully with no lumps. Cook until the mixture thickens nicely, 5 to 7 minutes. Be careful not to burn the bottom of the pan. Reduce the heat to medium-low and slowly add the cheddar, whisking after each addition. Be mindful of the heat: if the cheese begins to separate from the roux, cut the flame entirely. Let the rarebit mixture cool completely.
  • Slice the bread 1¼-inch/3cm thick and toast until golden. Let cool and top each slice with 75 grams of rarebit mixture. Use an offset spatula to spread the mixture evenly over the top of bread. Broil (grill) until bubbling and slightly darkened. Drizzle Worcestershire sauce over the hot rarebit, slice into 5 pieces, and serve immediately.
    Serves 6 as a snack

 

 

Spinach & Ricotta-stuffed shells from 12tomatoes.com

24 jumbo pasta shells or lShellsumaconi
1 (15 oz.) container ricotta
4 cups fresh spinach
2 cups mozzarella cheese, grated, divided
1 cup heavy cream
1/2 cup parmesan cheese, grated
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
kosher salt and freshly ground pepper, to taste

Preheat oven to 400º F.
Bring a large pot of salted water to boil and cook pasta according to packaging directions, or until just al dente. Reserve pasta water, drain and set aside.
Return pasta water to heat and blanch spinach until just wilted. 30-60 seconds, or until bright green.
Remove spinach from boiling water and immediately place in an ice bath to prevent further cooking.
Drain spinach, then place in a large bowl and mix together with ricotta.
Season generously with salt and pepper, then transfer mixture to food processor or blender and pulse until spinach is chopped into small pieces.
Fold 1 cup mozzarella cheese into ricotta mixture, then use a spoon to stuff your shells with cheesy spinach filling. Place stuffed shells in a 9×13-inch baking dish.
Melt butter in a large saucepan over medium-high heat and whisk in flour to create a roux.
Cook for 1 minute, stirring constantly, or until mixture is smooth and paste-like.
While continuing to whisk, slowly mix in heavy cream. Bring to a boil and cook for 5 minutes, or until thickened.
Add remaining mozzarella and cook until completely incorporated. Season with lemon juice, nutmeg and salt.
Pour sauce over stuffed shells, then sprinkle parmesan over the top.
Cover with aluminum foil and place in oven. Bake for 20 minutes, then uncover and bake for another 15.
Remove from oven and let cool 5 minutes, then serve hot.

 

 

Creamy Penne Florentine With Mushrooms And Spinach from 12tomatoes.com

download8-10 oz. penne pasta
3 cups medium mushrooms (shitake or porcini), stems removed, sliced
3 cups spinach
1 cup heavy cream
3/4 cup Parmesan cheese
1/2 cup walnuts, roughly chopped
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
kosher salt and freshly ground pepper, to taste

Bring a large pot of generously salted water to boil.

Heat 1 tablespoon olive oil in a large pan or skillet over medium heat and saute mushrooms, seasoned with salt and covered, for 15-20 minutes, or until softened.
Stir occasionally and reduce heat if mushrooms start to burn.

Add spinach to mushrooms and pour in lemon juice. Cook until wilted, then add walnuts.
Cook pasta according to packaging directions, or until al dente. Drain (reserving 1/2 cup pasta water) and set aside.

Add heavy cream to the spinach and mushrooms, stirring well, and mix in Parmesan cheese. If sauce is too thick, add pasta water one tablespoon at a time.
Taste and season with salt and pepper, if necessary.

Pour drained pasta into the sauce and toss well to coat thoroughly. Cook on low heat for 5 minutes, or until sauce thickens and sticks to pasta.

Transfer to serving plates, garnish with more Parmesan and serve hot. Serves 4-6

 

Coddled eggs with spinach and goat cheese from Clinton Kelly

the-chew_recipe_2786111_579x325_1456258513062

  • 2 tablespoons butter
  • 4 ounces baby spinach
  • 1 store-bought roasted red pepper (diced)
  • 1/4 cup goat cheese (crumbled)
  • 8 large eggs
  • 1/2 cup heavy cream (divided)
  • 1 tablespoon chives (finely chopped)
  • 8 slices white bread (toasted and cut in half on an angle)
  • kosher salt and freshly ground black pepper (to taste)
  • Heat a large sauté pan over medium heat and add butter. Once melted, add spinach and season with salt and pepper. Sauté just until the spinach has wilted. Remove from heat.
  • Line the bottom of a medium saucepan with a clean kitchen towel. Fill pan with 1 inch of water and bring to a boil.
  • Meanwhile, butter the inside of 4 (8 ounce) ramekins. Divide sautéed spinach between the ramekins. Top each with some roasted pepper, goat cheese, 2 eggs and 2 tablespoons of cream. Season with salt and pepper.
  • Place ramekins in saucepan and cover with a tight fitting lid. Cook until whites are set and yolks are still runny, about 10 minutes.
  • Carefully remove ramekins from saucepan. Serve on 4 plates lined with a napkin. Garnish with chives. Serve with toast.
  • Tips:
    – If you don’t have ramekins, use heatproof glass jars or mugs.
    – If making a large batch, bake the coddled eggs in a baking dish filled with 1 inch of warm water. Cover with foil and place in a 325ºF oven for about 10 minutes, or until the egg whites are set and do not jiggle.

Dessert for Two’s Chocolate Ganache Coconut Pie from Martha

This recipe is made in a small 6” pie pan to serve two.

chocolate-coconut-tart_sq

2 tablespoons unsalted butter, at room temperature

7 ounces sweetened coconut flakes

1/2 cup + 2 tablespoons heavy cream

6 ounces semisweet chocolate chips

1.  Preheat the oven to 350 degrees F.

2.  In a small food processor, pulse 1/3 of the coconut flakes with the butter. Pulse until the mixture forms a ball, about 1 minute. Transfer to a small bowl. Sprinkle the remaining coconut on top, and combine with your fingers.

3.  Pack the coconut into a 6-inch pie pan, leaving the sides somewhat loose for crispy browning. Pack the bottom crust firmly, though.

4.  Use two long strips of foil to form ropes to shield the edges of the crust.

5.  Bake the crust on a sheet pan for 10 to 12 minutes. The center should begin to turn golden brown. Then remove the foil shield and continue to bake 4 to 6 minutes more. Watch carefully for burning.

6.  Let the crust cool completely before proceeding.

7.  Now it’s time to make the filling! Bring the cream just to a boil in a smallsaucepan — you’ll see bubbles around the edge of the pan. Then, remove the pan from the heat and combine the chocolate and the cream in a heatproofbowl. Give it a quick, gentle stir to ensure all of the chocolate is submerged in the cream, and then leave it alone. Walk away. Resist the urge to keep stirring. Ten minutes later, whisk it together and you’ll find the chocolate is smooth and silky. That’s it! You did it!

8.  Pour the mixture into the coconut crust.

9.  Refrigerate until chocolate sets, at least 3 hours.

10.  Slice and serve!

chocolate-coconut-tart-2_sq

Jane Grigson’s Celery Soup from food52.com

  • 4fc5fbd0-b1b7-44ee-8bc7-7df3b3140ad6--2014-0107_genius_simple-soup-0161/2 pound celery, chopped (outside stalks or celeriac — about 2 cups)
  • 1/2 cup chopped onion
  • 1/2 cup diced potato
  • tablespoons butter
  • cups veggie stock
  • 1/2 to 1cups milk (optional)
  • About 1teaspoons dill weed (2 teaspoons for fresh dill)
  • 2 1/2 tablespoons cream
  1. Stew celery, onion, and potato gently in the butter in a covered pan for 10 minutes. Don’t let the vegetables brown. Add stock or water and 1/2 teaspoon of dill weed. Simmer for 20 minutes if you have a blender, 40 minutes if you use a food mill.
  2. Blend or purée the soup. Pour through a strainer into a clean pan (to remove the last few threads of celery), adding a little milk if too thick. Bring slowly to just under the boil, seasoning with salt, pepper and more dill weed if required.
  3. Put the cream into the soup dish, and pour the soup in on top. Swirl round with the ladle before serving, to mix in the cream.