Shanghai-Style Poached Salmon from splendidtable.org

Posted on April 13, 2016 by admin

4 salmon fillets, about 6 oz [170 g] each, skin and pin bones removed

Sweet Vinegar Sauce

1/2 cup [120 ml] soy sauce
1/4 cup [60 ml] distilled white vinegar
1/4 cup [50 g] sugar
4 green onions, including green tops, cut into 1-in [2.5-cm] lengths
4 thin slices fresh ginger, peeled and julienned
3 cups [720 ml] water
3 green onions, including green tops, cut into 1-in [2.5-cm] lengths
5 thin slices fresh ginger, peeled

1. Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature.

2. To Make the Sauce: In a small bowl, stir together the soy sauce, vinegar, and sugar until the sugar is dissolved. Stir in the 4 green onions and julienned ginger. Set aside.

3. In a sauté pan just large enough to hold the salmon fillets in a single layer, combine the water, 3 green onions, and sliced ginger. Bring to a boil over medium heat, turn the heat to medium-low, and simmer for 5 minutes. Using a spatula, carefully slip the salmon into the pan. (The salmon should be completely submerged in the poaching liquid. If it isn’t, add a bit more water.) Cover the pan and poach the salmon for 5 minutes.

4. Again using the spatula, lift the salmon to a plate. Carefully drain off almost all the poaching liquid from the pan, leaving only 1/4 cup [60 ml] in the pan. Remove and discard the green onions and ginger from the pan. Return the pan to medium-low heat and add the vinegar sauce. Bring to a simmer, stirring occasionally. Slip the salmon back into the pan and baste with the sauce. Continue to braise the salmon, basting frequently, until almost opaque throughout, or an instant-read thermometer inserted into the center registers 125°F [52°C] or a little above, about 8 minutes. The sauce will have reduced and thickened a little.

5. Transfer the salmon to warmed dinner plates or shallow pasta bowls. Spoon the sauce around the fillets, dividing it evenly. Serve immediately.

fabulous-sweet-potato-burger-clinton-kelly

Posted on March 29, 2016 by admin

1 1/2 pounds sweet potatoes (peeled and cut in 1-inch cubes)
2 tablespoons olive oil
2 cloves garlic (peeled and minced)
2 tablespoons Worcestershire sauce
1/2 red onion (peeled and finely diced)
1 cup chickpeas (rinsed and drained)
1 1/2 cups rolled oats
1/2 cup cashews (finely chopped)
2 tablespoons coconut oil

TO SERVE

4 potato buns (toasted)
1 avocado (peeled and thinly sliced)
1/4 cup mayonnaise
1/2 cup pickled red onions
4 leaves green lettuce
1/4 cup dijon mustard

For Sweet Potato Patties: preheat oven to 400ºF. In a large bowl, toss sweet potatoes and garlic with olive oil and season with Kosher salt and freshly ground black pepper. Place on baking sheet and roast for 35-45 minutes or until tender. Remove from the oven and allow to cool slightly.
In the bowl of a food processor pulse to combine sweet potato, Worcestershire, onion, and chickpeas.
Remove mixture to a large bowl and add the rolled oats and cashews and mix to combine. Form into five patties.
In a large sauté pan add the coconut oil and heat over medium-high heat. Add patties and cook until golden brown, about 4 minutes, flip and cook another 4 minutes. Remove and keep warm.
To Serve: place buns on a sheet tray and place in the oven. Toast until golden brown, about 4 minutes.
On the bottom of the bun place burger patty. Top with avocado, pickled onions and green lettuce. Spread mayonnaise and Dijon mustard on top bun and place on top of the burger.
Tip: use a plastic lid and plastic wrap to help form the burger patties into perfect rounds.

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

Posted on March 14, 2016 by admin

8-10 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

Squash-Rice Casserole

Posted on March 13, 2016 by admin

8 cups sliced zucchini (about 2 1/2 pounds)

1 cup chopped onion
garlic minced

1-2 tbsp olve oil
2 cups cooked rice

1 cup sour cream

1 cup (4 ounces) shredded cheese

1/4 cup (1 ounce) grated fresh Parmesan cheese, divided

1/4 cup Italian-seasoned breadcrumbs
parsley for color

1 teaspoon salt

1/4 teaspoon black pepper

2 large eggs, lightly beaten

Cooking spray

Preheat oven to 350°.

Saute first 3 ingredients in olive oil until tender. Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon zucchini mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.

dmv note: I halved the recipe, used yellow squash and cubed brie it was quite tasty.

Pierogi lasagna from 12tomatoes.com/

Posted on March 5, 2016 by admin

8 lasagna noodles
4-6 c mashed potatoes
1-2 onions thinly sliced
1-2 c. grated cheddar cheese
1/2 c butter
salt and pepper

Preheat oven to 375ºF and grease a 9×13 inch baking dish with butter or nonstick spray.
Cook lasagna noodles according to package directions, and set aside.
In a large skillet add onion, butter, salt, and pepper. Saute on medium heat until soft, about 10 minutes.
Place 4 lasagna noodles in an even layer on bottom of baking dish. Layer ½ of total mashed potatoes on top of noodles, followed by ½ of the sauteed onions, and ½ cup of cheese.
Top lasagna with remaining 4 noodles and cheese.
Cover with foil, bake for 30-45 minutes or until hot and bubbly. Serve hot and enjoy!

Note, this is from 2 recipes one uses twice as much cheese, more mashed potatoes and twice the cheese. Above recipe is slimmer. the richer recipes uses 3 layers vs 2.

SERVES 6-8

Meat Pasty from farmgirlfare.com

Posted on March 5, 2016 by admin

Pastry:
3 cups all-purpose flour, plus extra as needed
2/3 cup ice water, plus extra as needed
1/2 cup (1 stick) cold, unsalted butter, cubed
1/2 cup shortening or lard
1 teaspoon salt
1 egg, lightly beaten

Filling:
8 oz. meat crumbles
1 russet potato, peeled and diced
1 small turnip, peeled and diced
1 large carrot finely diced
1/2 white onion, chopped
3 tablespoons unsalted butter, divided
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
kosher salt and freshly ground pepper, to taste
brown mustard, garnish

In a bowl or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.
Pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles.
With the motor running, slowly drizzle in 2/3 cup ice water and pulse until dough ball begins to form. Note: if mixture is too dry, add more ice water, 1-2 teaspoons at a time.
Once dough is formed, turn it out onto a lightly floured surface and roll it into a large, flat rectangle.
Wrap dough tightly in plastic wrap and refrigerate 30-45 minutes, or until chilled.
While dough chills, combine beef with potato, turnip, carrot and onion, and season generously with salt and pepper, thyme and rosemary.
Preheat oven to 400º F and line a baking sheet with parchment paper.
Remove dough from refrigerator and cut it into 6 equal pieces. On a floured surface, roll each piece out to an 8-inch circle.
Spoon 1/2-2/3 cup beef mixture into the center of dough, then top with 1/2 tablespoon butter.
Take the far edge of your dough circle and fold it over the beef, towards yourself, to form a half moon.
Seal edges with a fork and repeat with remaining pasties.
Transfer to lined baking sheet and brush the tops of dough with beaten egg.
Bake for 20 minutes, or until lightly browned, then lower oven temperature to 350º F and bake for another 15-20 minutes, or until golden brown.
Serve hot with brown mustard and enjoy! Serves 6

Coddled eggs with spinach and goat cheese from Clinton Kelly

Posted on February 27, 2016 by admin

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.

Balti-Baked Squash with Feta, Tomato & Mint from The Indian Family Kitchen: Classic Dishes for a New Generation

Posted on February 26, 2016 by admin

2 butternut squash, cut in half lengthwise and seeds removed
1 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp black peppercorns
1/2 tsp crushed red pepper flakes
1 tsp garam masala
1 tbsp vegetable oil or light olive oil
1 cup spinach leaves, roughly chopped
1 3/4 oz feta cheese, crumbled
2 garlic cloves, finely chopped
2 tbsp finely chopped mint leaves
6 sun-dried tomatoes in oil, drained and roughly chopped
grated zest and juice of 1 lemon

Preheat the oven 400°F. Lay the squash, cut-side up, on a rimmed baking sheet.

Roughly crush the cumin and coriander seeds, peppercorns and red pepper flakes with a pestle and mortar before mixing in the garam masala and oil. Rub all over the squash, especially on the flesh side, and bake in the oven for 45 minutes, or until you can put a knife through the flesh of the squash easily.

In the meantime, make the filling by mixing together the spinach, feta, garlic, mint, sun-dried tomatoes and lemon juice.

When the squash is soft, take out of the oven and scoop out nearly all the flesh, leaving a 1/2-inch border of flesh around the inside of each squash half. Mix the scooped-out squash with the filling and pop it all back into the grooves you have just carved out. Sprinkle over the lemon zest and roast in the oven for a further 10 minutes. Serve with a delicious crisp salad, such as Green Bean Salad with Mint, Roasted Fennel & Garlic.

Caramelized Onion and Butternut Squash Tart from food52.com

Posted on February 23, 2016 by admin

1 recipe pastry dough (see below)
1 large butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
2 large yellow onions, halved and sliced
3 tablespoons unsalted butter
2 eggs
8 ounces crème fraîche
4 ounces Gruyère, grated
2 ounces Parmesan, grated
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
4sprigs thyme

Melt butter in large saucepan over medium heat. Add onions, thyme sprigs, and 1/2 teaspoon salt, stirring to mix. Cover and reduce heat to low. Cook, stirring occasionally, until dark golden brown, about 45 minutes. Remove thyme stems.
Meanwhile, preheat oven to 450° F. Toss butternut squash with olive oil and 1/2 teaspoon salt and spread out on baking sheet. Bake until browned and very soft, stirring once, about 40 minutes.
Reduce oven heat to 350° F. Roll dough out until thin and press into a well-greased 10-inch tart pan. Prick all over with a fork and bake in oven 10 minutes.
In a medium mixing bowl, combine eggs, crème fraîche, gruyère, Parmesan, and black pepper.
Spread caramelized onions in bottom of tart and top with butternut squash. Pour gruyère mixture over the squash, making sure to spread it evenly throughout the tart.
Bake until golden brown and cooked through, about 30 to 40 minutes.

Pastry Dough

3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/4 teaspoon salt
1 stick butter
4 tablespoons ice water

Cut butter into 1-tablespoon pieces and freeze for 10 minutes.
Mix flour and salt in food processor or large bowl.
If using food processor, add butter and mix until mixture resembles small pea-sized balls. If mixing by hand, work quickly, mixing the butter in with your hands until it forms small pea-sized balls.
Add in ice water and mix just until dough forms and comes together. Form into disk, wrap in plastic, and place in fridge for 20 minutes.

Sausage, Peppers, Onions, and Potato Bake from allrecipes.com