Browned Butter Honey Garlic Salmon

  • 1/4 cup (4 tablespoons) butter
  • 1/4 cup (4 tablespoons) honey
  • 2-3 cloves garlic, minced*
  • 1-2 tablespoons fresh squeezed lemon juice (or juice of half a lemon)
  • 4 wild caught salmon fillets (about 1/2 pound or 250 grams each), skin off or on
  • Lemon wedges (to serve)
  • Salt to taste
    1. Arrange oven shelf about 8-inches away from heat element in your oven. Preheat your oven to broil (or grill in Australia).

    2. 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.

    3. 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.

    4. 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.

    5. 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.

  1. To serve, drizzle with the reserved brown butter sauce. Serve with steamed vegetables; over rice or with a salad.

fresh tomato & corn pie, my version

tomato and corn pie from smitten kitchen.com

2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
3/4 stick (6 tablespoons or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup whole milk
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 3/4 pounds beefsteak tomatoes
1 1/2 cups corn (from about 3 ears), coarsely chopped by hand (my preference) or lightly puréed in a food processor, divided
2 tablespoons finely chopped basil, divided (skipped this, no harm was done)
1 tablespoon finely chopped chives, divided
1/4 teaspoon black pepper, divided
7ounces coarsely grated sharp Cheddar (1 3/4 cups), divided

Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.

Divide dough in half and roll out one piece on a well-floured counter (my choice) or between two sheets of plastic wrap (the recipe’s suggestion, but I imagined it would annoyingly stick to the plastic) into a 12-inch round (1/8 inch thick). Either fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it or, if you’re using the plastic warp method, remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into pie plate. Pat the dough in with your fingers trim any overhang.

Preheat oven to 400°F with rack in middle. If your kitchen is excessively warm, as ours is, go ahead and put the second half of the dough in the fridge until you’re ready to use it. Whisk together mayonnaise and lemon juice.

slice tomatoes crosswise 1/4 inch thick and, if desired, place on towel and sprinkle with salt.  let sit for 30 min or more. Spread 1 tbsp dijon on crust.  Spread a small amount of cheese on crust then Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, basil, chives, salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.

Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.

Do ahead: Pie can be baked 1 day ahead and chilled. Reheat in a 350°F oven until warm, about 30 minutes.

An idea: Want to slab pie this and serve it to a crowd? I agree, it would be brilliant. This is how I’d approach it: Make 1 1/2 batches of the crust (slab pies require more crust for the same amount of filling) and arrange the filling in one layer instead of two in a parchment-lined 15x10x1-inch pan. Increase the amount of butter you brush the top with to a tablespoon or two and the baking time to about 45 minutes (this is an estimate, you should take it out when it is golden and the filling is bubbling). Be sure to remove the tomato seeds; that extra wetness could make for a slab pie mess.

Strawberry avocado pasta salad from walmart

12 oz. Rotini
2 cups packed baby spinach
1 lb. strawberries sliced or chopped
4 mandarin oranges peeled, segmented
2 Avocados chopped
1 pear chopped
1 4 oz. pkg. macadamia nuts

Poppy Seed Dressing
1/2 cup canola oil
1/4 cup sugar
3 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 tablespoon lemon zest
1 tablespoon poppy seeds
2 teaspoon dry minced onion
1 teaspoon dried mustard
1/2 teaspoon salt
1/4 teaspoon pepper

  1. Add all of the Poppy Seed Dressing Ingredients to a medium bowl or measuring cup and whisk together with a fork. Chill at least 30 minutes up to 24 hours.
  2. Cook pasta according to package directions until al dente – don’t overcook! Rinse and drain pasta in cool water. Add pasta to a large serving bowl and toss with a little of the dressing to keep it from sticking together.
Serving immediately/within one hour
  1. Add all of the salad ingredients to the pasta. Add desired amount of chilled dressing and gently toss to combine. Serve immediately or chill one hour.
Serving later
  1. Add strawberries and Mandarin oranges to pasta and toss with half of the dressing, cover and refrigerate. When ready to serve, add pears, avocados, spinach, macadamia nuts, and remaining dressing. Toss to combine. Serve immediately.

 

Lemon-Spice Visiting Cake from Dorie Greenspan

  • Butter and flour for the pan
  • 1 ½ cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ½ teaspoon fine sea salt
  • 1 ¼ cups sugar
  • 1 large (or 2 small) lemons
  • 4 large eggs, at room temperature
  • ½ cup heavy cream, at room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 5 ½ tablespoons unsalted butter, melted and cooled
  • cup marmalade (for optional glaze)
  • ½ teaspoon water (for optional glaze)
  1. Center a rack in the oven, and preheat it to 350. Butter an 8 1/2-inch loaf pan (Pyrex works well), dust with flour and tap out the excess. (For this cake, bakers’ spray isn’t as good as butter and flour.) Place on a baking sheet.
  2. Whisk the 1 1/2 cups flour, baking powder, cardamom, ginger and salt together.
  3. Put the sugar in a large bowl, and grate the zest of the lemon(s) over the sugar. Squeeze the lemon(s) to produce 3 tablespoons juice, and set this aside. Using your fingers, rub the sugar and zest together until the mixture is moist and aromatic. One at a time, add the eggs, whisking well after each. Whisk in the juice, followed by the heavy cream. Still using the whisk, gently stir the dry ingredients into the batter in two additions. Stir the vanilla into the melted butter, and then gradually blend the butter into the batter. The batter will be thick and have a beautiful sheen. Scrape it into the loaf pan.
  4. Bake for 70 to 75 minutes (if the cake looks as if it’s getting too dark too quickly, tent it loosely with foil) or until a tester inserted deep into the center of the cake comes out clean. Transfer to a rack, let rest for 5 minutes and then carefully run a blunt knife between the sides of the cake and the pan. Invert onto the rack, and turn over. Glaze now, or cool to room temperature.
  5. For the glaze: Bring the marmalade and water to a boil. Brush the glaze over the top of the warm cake, and allow to it to set for 2 hours. The glaze will remain slightly tacky.
  6. When the cake is completely cool, wrap in plastic to store. If it’s glazed, wrap loosely on top.

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.

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.

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.

Easy Butternut Squash Ravioli from tasty.co

Squash filling
2 cups butternut squash, peeled and chopped
½ onion, chopped
3 cloves garlic, peeled
1 tablespoon olive oil
salt & pepper, to taste
1 tablespoon brown sugar
2 oz grated parmesan cheese

Fish pasta
2 cups flour
4 eggs
1 tablespoon olive oil

Hazelnut brown butter sauce
5 tablespoons unsalted butter
¼ cup roasted hazelnut, chopped
10 leaves fresh sage
salt, to taste
1 lemon, juiced
1 oz grated parmesan cheese

  1. Preheat oven to 425˚F.
  2. Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
  3. Bake until the squash is golden brown and tender, about 30 minutes.
  4. While the squash is in the oven, make the dough.
  5. When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
  6. Rinse the bowl of the food processor.
  7. To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
  8. Removethe dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
  9. Cut 2 ounces of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
  10. Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
  11. Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
  12. Separate each ravioli with a knife or cutting tool.
  13. Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
  14. In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
  15. Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
  16. Serve the pasta with brown butter sauce.
  17. Enjoy!

indian moong dal instant pot from twosleevers.com

1 c. yellow mung dal
4 c water
1onion diced
1 tomato diced
2 tbsp garlic/ginger paste
1 tsp turmeric
1/8 tsp cayenne
1 tsp garam masala
1/2 tsp cumin
1/2 tsp corriander
1/2 tsp sugar
lemon juice and parsley or cilantro to finish

place all ingredients in instant pot.
cook for 20 min at high pressure then release naturally
mix in lemon juice and stir well
garnish with cilantro or parsley