Category Archives: recipes

Easy And Elegant Asparagus Tart from 12tomatoes.com

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  • 1 (17.3 Asparagus-Swiss-Tart-Resizedoz) package frozen puff pastry, thawed
  • 1 1/2 pounds asparagus
  • 3 cups assorted cheese, grated (2 1/2 cups swiss, 1/2 cup parmesan)
  • 2 tablespoons honey dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 1-2 teaspoons balsamic vinegar, optional
  • Kosher salt and freshly ground pepper, to taste
  • Hollandaise sauce, garnish
    1. Preheat oven to 400º F and line a large baking sheet with parchment paper.
    2. Take both sheets of thawed puff pastry and place them on lined baking sheet, overlapping them by 1 inch and pressing the seam gently to seal.
    3. Use a paring knife to score a rectangle border 1 inch from the edge of pastry, then take a fork and pierce the dough all around the inside of the rectangle. (This allows steam to be released so the center of your tart doesn’t puff up, while the outside edges do.)
    4. Place baking sheet in oven and bake for 12-15 minutes, or until golden brown and lightly puffed up.
    5. Remove from oven and let cool 2-3 minutes, then brush honey dijon mustard and balsamic vinegar onto the center of puff pastry. Evenly sprinkle assorted cheeses over the center of tart.
    6. Take your asparagus and trim the ends so they fit into the center rectangle of tart. Lay asparagus out in a single layer, alternating the direction ot the tips with each row, then brush with olive oil and season generously with salt and pepper.
    7. Return baking sheet to oven and bake for 20-25 minutes, or until pastry is golden brown and edges are puffed up, and asparagus is tender.
    8. Remove from oven and let cool 5 minutes, then drizzle with hollandaise sauce, slice, serve and enjoy!

 

Shanghai-Style Poached Salmon from splendidtable.org

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Shanghai_Poached_Salmon_rev

  • 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.

 

maple bourbon salmon from 12tomatoes.com

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    • 1 pound salmon, with skin
    • 2/3 cup maple syrup
    • 1/3 cup bourbon
    • 1/4 cup orange juice
    • 1/4 cup soy sauce
    • 3 cloves garlic, minced
    • 1/4 teaspoon cayenne pepper (optional)
    • Salt and pepper, to taste
    • 2 tablespoons olive oil

    Preheat oven to 400º F.

  2. In a medium bowl, combine maple syrup, bourbon, orange juice, soy sauce, garlic, cayenne, salt, and pepper.
  3. Place salmon in a shallow baking dish. Add liquid mixture to dish, submerging fillet; refrigerate and marinate for 30 minutes.
  4. Drain most of marinade from baking dish, and reserve. Bake salmon for 10-15 minutes (adjust cooking time depending on thickness of fillet and desired doneness).
  5. While salmon cooks, pour marinade into sauce pan. Bring to a boil then reduce heat to low and let simmer until liquid thickens into a glaze-like consistency, about 10 minutes. Remove from heat and top salmon with glaze.
  6. Serve immediately and enjoy!

Soba Noodle Salad from washingtonpost.com

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soba

The chef prefers using regular soy sauce instead of low-sodium (for better flavor).

The dressing can be refrigerated a few days in advance.

For the dressing
2 1/2 teaspoons sugar
1 tablespoon plain rice vinegar
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon chili oil
3 tablespoons creamy peanut butter
One 2-inch piece fresh ginger root, peeled and grated (1 tablespoon)
2 tablespoons water

For the salad
6 to 8 ounces buckwheat soba noodles
1 or 2 heads romaine lettuce hearts, torn into bite-size pieces
1 cup shelled, frozen/defrosted edamame
6 to 8 scallions (trimmed), white and light-green parts cut thin on the diagonal
20 grape tomatoes, each cut in half
White sesame seeds, for garnish
Nori (roasted seaweed), cut into very thin matchsticks, for garnish

For the dressing: Whisk together the sugar, rice vinegar, soy sauce, toasted sesame oil, chili oil, peanut butter, ginger and water in a medium bowl, to form a shiny, emulsified blend.

For the salad: Bring a pot of unsalted water to a boil over medium-high heat. Add the soba noodles (to taste) and stir; cook according to the package directions, then drain, rinse until cool and drain again.

Divide the lettuce (to taste) among individual plates. Top each portion with an equal amount of the cooled noodles, then scatter each one with some of the edamame, scallions and grape tomatoes.

Just before serving, spoon a generous amount of the dressing over each salad, then top each with a good pinch of the sesame seeds and the nori. Serve right away.  4 servings

fabulous-sweet-potato-burger-clinton-kelly

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  • 1the-chew_recipe_2867880_1000x400_1459186690065 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.

 

Fish Taco Sauce from food.com

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  • picgZxzgl1⁄2 cup mayonnaise
  • 1⁄2 cup sour cream or 1⁄2cup Greek yogurt, plain
  • 1 lime, juiced
  • 1tablespoon capers, minced to taste
  • 1⁄2 teaspoon ground cumin
  • 1⁄2 teaspoon dried oregano
  • 1⁄2 teaspoon dried dill weed
    minced garlic
  • 1⁄4 teaspoon chipotle, to taste (optional)
    cilantro
  1. Blend mayo and sour cream (or yogurt) together; blend in lime juice, then capers, cumin, oregano, dill, and cayenne; it can be served immediately or can be made ahead.

Strawberry Pie from shortstopblog.com

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1 quart (about 2 pounsp26ds) fresh strawberries
1 cup sugar
3 tablespoons cornstarch
juice of 1/2 lemon or 2 tbsp.
1 unbaked pie crust
1/2 cup whipping cream, optional

Wash strawberries and hull (removing the green tops and core). Chop 1/2 of the berries with into small pieces then whirl with emersion blender

Place chopped berries into a sauce pan and begin to cook over medium heat. Mix sugar and cornstarch in a small bowl; add to pan with crushed berries. Add lemon juice and cook on low heat for about 10 minutes or until mixture thickens. Remove from heat.  cool 10 min or so.

Cut remaining strawberries into halves and mix with the cooked mixture.

Preheat oven to 425 degrees. Place pie crust into 9″ or 10″ pie plate. Flute edges. Prick with fork all over, about 40 times. Place piece of foil inside pie crust, lightly pressing around inside bottom edges of crust. Fill with dried beans. (The beans allow the pie crust to remain its shape.)

Bake for 10 minutes. Remove from oven and remove beans and foil. Return to oven and bake for 5 minutes until edges are golden brown.

Pour strawberry mixture into baked pie shell. Chill in refrigerator for at least 2 hours, or until pie is set. (May require overnight to fully set.) Serve topped with whipped cream, if desired.

http://www.shortstopblog.com/2010/04/its-time-best-fresh-strawberry-pie.html

Salsa Verde by Mario

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  • 1/2 cup Fresh Parsley Leaves
  • 1/4 cup Fresh Fennel Fronds
  • 1/4 cup Fresh Mint Leaves
  • 1/4 cup Fresh Chervil
  • 2 tablespoons Capers (drained)
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Crushed Red Chile Flakes
  • 1/2 cup Extra Virgin Olive Oil
  • Salt and Freshly Ground Pepper
  • Meanwhile, combine all of the Salsa Verde ingredients in a food processor. Pulse until a chunky paste is formed. Check seasoning, adjusting as needed.

Sweet potato fritters

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  • 2-3 large sweet potatoes, peeled
  • 2 large eggs, lightly beaten
  • 1/3 cup parmesan cheese, grated
  • 1 teaspoon brown sugar
  • 1/2 teaspoon onion powder
  • kosher salt and freshly ground pepper, to taste
  • vegetable oil, for frying
  1. In a large Dutch oven or heavy-bottomed skillet, heat 1/8-inch vegetable oil over medium high heat until shimmering (but not smoking). Note: oil should sizzle when you drop a few shreds of sweet potato in.
  2. Using a cheese grater, coarsely grate sweet potato and place in a large bowl.
  3. Pour lightly beaten eggs into shredded sweet potato and stir together.
  4. Add parmesan cheese, brown sugar and onion powder, and season everything liberally with salt and pepper.
  5. Mix until everything is incorporated and sweet potato is thoroughly coated.
  6. Working in large spoonfuls, drop sweet potato mixture in large clumps into the hot oil. Using the back of a spatula, pat sweet potato rounds down into a flat disc.
  7. Cook undisturbed for 2-3 minute, or until golden brown. Flip and cook other side until golden.
  8. Remove to a paper towel-lined plate to drain and serve immediately. Serves 4-6

Recipe adapted from The Pancake Princess

Squash-Rice Casserole

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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.