Category Archives: recipes

Smoked Oyster Pate from food52.com

Posted on by


download1 8 oz tub cream cheese
3 tablespoons milk
4 tablespoons green onions, finely chopped white and some green parts
3 teaspoons Worcestershire sauce
2 teaspoons Tabasco sauce, or to taste
1 clove garlic, finely chopped
1 tablespoon flat-leaf parsley, finely chopped
1 4 oz can smoked oysters, drained and chopped
Sea salt and freshly ground black pepper, to taste
1 baguette, sliced into thin rounds
Butter, to taste

  1. COMBINE: In a medium bowl, pour the cream cheese, milk, green onions, Worcestershire, Tabasco, garlic, and parsley. Stir to combine. If the mixture seems too thick, thin it with a teaspoon or two more milk. ( It should be thick but everything should be evenly blended.) Fold in the oysters. Season to taste with salt and pepper.
  2. TOAST: Spread butter, to taste, on one side of each round of baguette. Place in a 400 degree oven until lightly toasted.
  3. SERVE: Place the oyster pate and the toast on a serving tray. Each guest can place a dollop of the pate onto a round of toast.

 

 

Apple Sharlotka by Matt Dano

Posted on by

IMG_7709

  • 4 apples—peeled, cored, quartered and thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1 cup sugar
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of kosher salt
  • 3 large eggs
  • 1/2 teaspoon pure almond extract
  • Confectioners’ sugar, for dusting
  1. Preheat the oven to 350°. Grease the bottom and side of an 8-inch springform pan.
  2. In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
  3. Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg and salt. In a medium bowl, using an electric mixer, beat the eggs with the almond extract and the remaining 3/4 cup plus 2 tablespoons sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes. Gently fold in the dry ingredients just until incorporated.
  4. Spread the apples in the prepared pan in an even layer, then pour the batter evenly over them. Let stand for 5 minutes to allow the batter to sink in a little.
  5. Bake the sharlotka for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean. Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter. Dust with confectioners’ sugar and serve warm.

 

salmon bibimbap from http://thewoksoflife.com/

Posted on by

salmon-bibimbap-10

2 cups raw white rice
light olive oil or canola oil
2 carrots, julienned
Salt and pepper
2 cups bean sprouts
2 bunches watercress
4 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon toasted sesame seeds
½ teaspoon sesame oil
1 salmon steak or filet
4 eggs, cooked sunny side up (over easy is fine too)
1 cup kimchi
Roasted seaweed flakes or sheets, cut into slivers (optional)
Gochujang paste, to taste (about 1-2 tablespoons per serving)

First, cook 2 cups of dry rice using your preferred method.

Next, heat a pan with 1 tablespoon of oil over medium-high heat. Stir-fry the carrots for about 1 minute, sprinkling with a pinch of salt. Transfer to a bowl and set aside.

Next, stir fry the bean sprouts using the same method as with the carrots.

Next prep your watercress. Cut each bunch in half and wash thoroughly.

In the same pan you used for the carrots, heat 2 tablespoons of oil over medium high heat. Add the garlic and let fry gently for about 15-20 seconds. Add the watercress, followed by a ½ teaspoon of salt, and stir-fry until completely wilted. Remove from the heat and toss with the soy sauce, sesame seeds, and sesame oil. Set aside.

Now for the salmon. Sprinkle with salt and pepper on both sides. Heat a pan over medium high heat with 3 tablespoons of oil. Add the salmon. Let brown for about 5 minutes. Flip, and let the other side cook for another 5 minutes. Our salmon steak was pretty thick, so cooking time may need to be adjusted depending on how big your piece of salmon is. When in doubt, just use a knife to gently cut into the center to check for doneness. Looks don’t matter with this dish, as we’ll be flaking the salmon anyway.

While the salmon is cooking, set aside the kimchi and seaweed flakes, cutting up the seaweed with kitchen shears if you’re using roasted sheets. Also, cook one egg for each person you’re serving.

When the salmon is finished cooking, you’re ready to assemble your bibimbap.

Spoon a nice bed of rice into a bowl and top with a small handful of flaked salmon and your egg. Add as much watercress, carrot, bean sprouts, kimchi, and seaweed as your heart desires. Finish off with gochujang to taste. Stir thoroughly and enjoy with a big spoon!

Beer-glazed salmon with roasted mushrooms from whole foods

Posted on by
  • 2 pounds mixed mushrooms (such as shiitake, cremini or oyster) , thickly sliced
  • 2 shallots , sliced4918-1 (1)
  • 5 sprigs fresh thyme
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon coarse sea salt , divided
  • 1/2 teaspoon ground black pepper , divided
  • 3/4 cup stout beer
  • 2 tablespoons firmly packed light brown sugar
  • 1 tablespoon Dijon mustard
  • 4 skinless, boneless salmon fillets
  • Preheat the oven to 400°F.In a large bowl, combine mushrooms, shallots and thyme sprigs. Drizzle with oil, season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and toss to combine. Arrange mushrooms in a single layer on a large rimmed baking sheet. Roast, stirring 2 or 3 times, until nicely browned, about 45 minutes. Let cool slightly.

    Meanwhile, in a small heavy saucepan, stir together beer, brown sugar and mustard and bring to a boil. Reduce heat and simmer until mixture just starts to thicken, 5 to 8 minutes. Remove from heat and set glaze aside. (Reserve all but 1/4 cup of the glaze for serving.)

    Pat fish dry and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Place skin-side down in a large baking dish. Toss mushrooms with 2 tablespoons of the glaze and spoon them around fish. Brush fish with additional 2 tablespoons of the glaze. Roast until fish is just cooked through and flakes easily, 10 to 12 minutes. Serve each piece of fish with a generous portion of mushrooms and reserved glaze on the side.

    •  

    Creamy smoked salmon pasta with dill from whole foods

    Posted on by
    • 189610 ounces dried linguine
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon butter
    • 1 shallot , finely chopped
    • 1/2 cup dry white wine (or 2 tablespoons lemon juice in 1/4 cup water)
    • 3/4 cup half and half
    • 1 cup frozen peas
    • 1 package smoked salmon , cut into thin strips
    • 1/4 cup finely chopped fresh dill
    • Salt and pepper to taste
    • Lemon wedges
    Cook pasta according to package directions. While pasta is cooking, heat oil and butter in a large sauté pan over medium high heat. Sauté shallots 2 to 3 minutes until softened. Add white wine and simmer until reduced by half, another 2 to 3 minutes. Reduce heat, add half and half and peas and gently simmer 2 to 3 minutes more before adding salmon and dill. Heat through and let sauce thicken slightly. Drain pasta and toss in pan with sauce to coat. Season with salt and pepper and a squeeze of fresh lemon juice. Serve immediately.

     

    Cod en Cocotte with tomatoes and olives from epicurious.com

    Posted on by

    56390077

    • 2 medium Yukon Gold potatoes (12 ounces/350 g total)
    • 6 plum tomatoes, peeled, seeded, and chopped
    • 1 1/2 ounces (45 g) Spanish chorizo, cut into 1/8-inch (3-mm) dice (OMIT)
    • 12 small black olives, such as Niçoise, pitted
    • 1 large garlic clove, chopped
    • Four 4- to 5-ounce (125- to 150-g) skinned cod fillets
    • 4 thyme sprigs
    • 1/4 cup (8 g) chopped parsley
    • 4 tablespoons (60 g) unsalted butter, sliced
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons fresh lemon juice
    • Sea salt and freshly ground pepper
     Heat the oven to 350°F (175°C). In a medium saucepan of boiling water, cook the potatoes until tender, about 20 minutes. Drain and let cool slightly, then peel and cut into slices 1/4 inch (6 mm) thick.

    In a medium enameled cast-iron casserole, spread the potato slices, tomatoes, chorizo, olives, and garlic. Set the fish on top and add the thyme, parsley, butter, oil, and lemon juice. Season with salt and pepper. Cover and bring to a simmer on the stove, then transfer the pot to the oven and cook until the fish is just opaque throughout, 10 to 15 minutes. Serve directly from the casserole.

    Make Ahead
    The casserole can be assembled and refrigerated for up to 4 hours before baking.

     

    Cauliflower Cake from plenty more

    Posted on by

    51254830

    • 1 small cauliflower, outer leaves removed, broken into 1 1/4-inch/3-cm florets (1 pound/450 g)
    • 1 medium red onion, peeled (6 ounce/170 g)
    • 5 tablespoons/75 ml olive oil
    • 1/2 teaspoon finely chopped rosemary
    • 7 eggs (scant 1 pound/440 g)
    • 1/2 cup/15 g basil leaves, chopped
    • 1 cup/120 g all-purpose flour, sifted
    • 1 1/2 teaspoons baking powder
    • 1/3 teaspoon ground turmeric
    • 5 ounces/150 g coarsely grated Parmesan or another mature cheese
    • Salt and black pepper
    • Melted unsalted butter, for brushing
    • 1 tablespoon white sesame seeds
    • 1 teaspoon nigella seeds

    • Preheat the oven to 400°F/200°C.

      Place the cauliflower florets in a saucepan and add 1 teaspoon salt. Cover with water and simmer for 15 minutes, until the florets are quite soft. They should break when pressed with a spoon. Drain and set aside in a colander to dry.

      Cut 2 round slices off one end of the onion (each 1/4 inch/5 mm thick) and set aside. Coarsely chop the rest of the onion ( if it’s strong only use half of the onioln) and place in a small pan with the oil and rosemary. Cook for 10 minutes over medium heat, stirring from time to time, until soft. Remove from the heat and set aside to cool. Transfer the onion to a large bowl, add the eggs and basil, whisk well, and then add the flour, baking powder, turmeric, Parmesan, 1 teaspoon salt, and plenty of pepper. Whisk until smooth before adding the cauliflower and stirring gently, trying not to break up the florets.

      Line the base and sides of a 9 1/2-inch/24-cm spring-form cake pan with parchment paper. Brush the sides with melted butter, then mix together the sesame and nigella seeds and toss them around the inside of the pan so that they stick to the sides. Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Place in the center of the oven and bake for 45 minutes, until golden brown and set; a knife inserted into the center of the cake should come out clean. Remove from the oven and leave for at least 20 minutes before serving. It needs to be served just warm, rather than hot, or at room temperature.

       

     

    Microwave Corn on the Cob

    Posted on by
    • picOODv6j
      4 ears fresh corn
      4 tablespoons butterShuck fresh corn. Wrap each ear in wax paper.Microwave for 2 minutes per ear of corn. (For 4 ears, 8 minutes.) Remove from microwave, open carefully, and enjoy. I like to top mine with salt and butter, the magazine suggested a sprinkle of Parmesan cheese and lime juice.To keep them warm awhile, leave wrapped and cover with a kitchen towel :-).

    Dal Tadka from fatfreevegan.com

    Posted on by
    • easy-dal-tadka11/2 cup yellow moong dal (split mung beans) OR yellow split peas OR additional red lentils
    • 1/2 cup split red lentils (masoor dal)
    • 3 cups water
    • 1 large tomato, chopped
    • 1/2 large onion, chopped (set aside other half)
    • 3 cloves garlic, minced
    • 1 teaspoon ginger root, minced
    • 1 teaspoon cumin seeds
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon salt (if desired)
    • 1/2 teaspoon garam masala plus more to taste (see my recipe)
    • 1/2 large onion, sliced
    • 1/2 teaspoon red pepper flakes (or to taste)

    Instructions

    1. Put the lentils, water, and next 7 ingredients (through salt) into a pressure cooker(see Notes below for regular stovetop cooking). Cook at high pressure for 10 minutes and allow pressure to drop naturally for 10 minutes. Open lid carefully and check to make sure lentils are tender. If not, continue to cook without pressure until lentils are fully cooked. Add garam masala and stir vigorously to make the lentils creamy. It should be a medium consistency, so add a little water if it’s too thick. Keep warm.
    2. While the lentils are cooking, heat a small non-stick skillet. Add the onions and cook, stirring often, until they begin to brown. Add the red pepper flakes and cook until onions are softened and touched with brown.
    3. Check the seasoning of the lentils and add additional salt and garam masala to taste. Serve over rice and top each serving with the browned onions.

    Notes

    If cooking without a pressure cooker, bring ingredients to a boil in a large, heavy saucepan, reduce heat to low, and cover. Cook until lentils are soft, stirring often and adding water if they start to get too dry. Different types of dal take different amounts of time, so allow at least 30 minutes.

    Preparation time: 10 minute(s) | Cooking time: 25 minute(s)

     

    pumpkin spice latte from Sarah Carey

    Posted on by
    • download1 cup milk
    • 1 cinnamon stick
    • 1 whole nutmeg
    • 1/2-inch piece ginger, peeled and sliced
    • 1 cup espresso or very strong coffee
    • Whipped cream for serving
    • Cinnamon for garnish
    • 1/4 cup granulated sugar

    1. In a small saucepan, bring the milk, cinnamon, nutmeg, and ginger to a boil. Turn off heat and cover. Let mixture steep for 30 minutes.

    2. Divide espresso between 4 cups. Strain milk and divide between the 4 cups. Top each with dollop of whipped cream and dusting of cinnamon.