Friday, December 27, 2013

Sugar-and-Spice Nuts

My husband picked this off of pinterest.  Our plan for lunches when we have family in town for a big dinner, is to have some meats, cheeses, olives, nuts, hummus, etc... to graze on rather than a proper lunch.  I made these for us to snack on through the family visits.  They are almost gone today, the 26th :).  I adore these nuts!  They are not too hard to make too, but they are sweet and spicy and totally addictive!

Sugar-and-Spice Nuts

3/4 cup sugar
1 tablespoon kosher salt
1 tablespoon chile powder
2 teaspoons cinnamon
2 teaspoons cayenne pepper
1 large egg white
2 cups raw cashews (9 ounces)

2 cups raw almonds (9 ounces)

1. Preheat the oven to 300°. Coat a rimmed baking sheet with nonstick cooking spray. In a small bowl, whisk the sugar with the salt, chile powder, cinnamon and cayenne pepper. In a large bowl, beat the egg white until frothy. Add the cashews, almonds and spiced sugar and toss. Spread out the nuts on the prepared baking sheet and bake for about 45 minutes, stirring once, until browned. Let the nuts cool on the baking sheet, stirring occasionally.


Make Ahead The spiced nuts can be stored in an airtight container for up to 2 days







Thursday, December 26, 2013

Healthy Potato Gratin with Herbs

Tonight we have a ham that my MIL also brought with her, but we have it with this potato gratin and salad.  If you have a mandolin, this is a snap to cut, and the only thing that takes a bit of time is the orderly laying of the slices.  (start in the center for the bottom layer)  It is tasty and tender and with out all the butter and cream I associate with a gratin.  It looks nice too:)


1 1/2 tablespoons extra-virgin olive oil, plus more for the cake pan
1 large shallot, minced (about 1/3 cup)
1 1/2 teaspoons chopped thyme
1/2 teaspoon chopped rosemary
2 cups low-sodium chicken broth
2 pounds medium red potatoes, very thinly sliced
Salt

Freshly ground pepper

1. Preheat the oven to 400° and oil an 8-inch round cake pan, preferably of dark metal. Line the bottom of the pan with parchment paper and oil the paper.

2. In a medium saucepan, heat the 1 1/2 tablespoons of olive oil. Add the shallot and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Add the thyme and rosemary and cook for 1 minute. Add the chicken broth and bring to a boil. Cook over moderately high heat until reduced to 3/4 cup, about 10 minutes.

3. Arrange an overlapping layer of potato slices in the cake pan. Season lightly with salt and pepper and spoon a small amount of the reduced broth on top. Repeat the layering with the remaining potatoes and reduced broth, seasoning each layer lightly. Pour any remaining broth on top. Cover the pan with a sheet of oiled parchment paper and then a sheet of foil.

4. Bake the gratin in the center of the oven until the potatoes are very tender, about 1 hour. Remove the foil and paper and bake until the top is dry, about 10 minutes longer.

5. Turn the broiler on. Remove the gratin from the oven and let rest for 5 minutes. Invert the gratin onto a heatproof plate. Carefully remove the parchment round. Broil the gratin 6 inches from the heat until the surface is lightly browned, about 2 minutes. Cut into wedges and serve.


 

Wednesday, December 25, 2013

Ham & Cheese Strata

Christmas evening, it was just the four of us.  We had my husband's side of the family last night, and my side of the family tomorrow, so dinner will just be leftovers, but since we still had my inlaws  this morning, we made this yummy ham and cheese strata for breakfast.  It could even be made the evening before, but then it would take longer as it will go in the oven much colder.  It isn't that much work, and it bakes in 20 minutes!  (well mine took a bit longer than that.)

 
Ham & Cheese Strata
 
8 large eggs
1 1/2 cups milk
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 cups Italian bread cubes (1 inch)
6 ounces Virginia ham, cut into 1/2-inch dice (1 1/2 cups)
6 ounces Gouda cheese, cut into 3/4-inch dice (1 1/2 cups)
1/2 cup julienned sun-dried tomatoes, drained
1/4 cup plus 1 tablespoon snipped chives
1 cup coarsely grated Cheddar cheese (about 4 ounces)

1. Preheat the oven to 450°. In a large bowl, whisk the eggs with the milk, salt and pepper. Stir in the bread until evenly moistened, then stir in the ham, Gouda cheese, sun-dried tomatoes and 1/4 cup of the chives.


2. Butter a 9-by-12-inch baking dish and pour in the strata mixture. Sprinkle the Cheddar cheese on top. Bake for about 20 minutes, until puffed and golden. Let cool slightly, sprinkle with the remaining chives and serve.


in the pan


Tuesday, December 24, 2013

Roast Prime Rib of Beef with Horseradish Crust

My MIL's wonderful husband chose this for our Christmas Eve dinner. It was really yummy! My only complaint was it was too salty.  It was ok for small bits of the crust to be eaten with bites of meat, but I think it made the jus way to salty.  When it was mostly done, I split the jus in half and reduced some with some cream to cut the saltiness.  It was a wonderful holiday meal and I think we have just created the tradition of a large roast beef of some sort on Christmas eve with the Yorkshire Pudding we had this year!  YUM!  The pudding was so good I'm giving it, it's own post!


Roast Prime Rib of Beef with Horseradish Crust

1 bone in prime rib beef roast, 3 ribs, about 6 pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup kosher salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups canned chicken or beef broth

Preheat the oven to 350 degrees F.

Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.

Pour off some of the pan drippings and place pan on stovetop over medium-high heat.

Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
 
 
 
 
 
 
 
 
 
 
 
 
 
The original recipe called for these sides so I am including them here for you, we made mashed potatoes and salad as our sides
 

Scalloped Potato Gratin:

1 1/2 cups heavy cream

1 sprig fresh thyme

2 garlic cloves, chopped

1/2 teaspoon ground nutmeg

Butter

2 russet potatoes, peeled and cut into 1/8-inch thick slices

Salt and freshly ground black pepper

1/2 cup grated Parmesan, plus more for broiling

Preheat the oven to 375 degrees F.

In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.

While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

Yield: 4 to 6 servings

Roasted Red Onions with Butter, Honey, and Balsamic Vinegar:
6 tablespoons butter

3 tablespoons balsamic vinegar

1/2 cup honey

1/2 bunch fresh thyme

Salt and freshly ground black pepper

4 red onions, halved

Preheat the oven to 350 degrees F.

Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.


Yield: 6 servings


Monday, December 23, 2013

Yorkshire Pudding

These are really served with tomorrow night's meal, but as we are missing some posts, it will be posted today :)  These are called "pudding" but they aren't sweet. I cooked mine in a popover pan and they took about half the time!
 

Yorkshire Pudding
 
1/3 cup plus 4 tablespoons of beef roast drippings
6 eggs
2 cups milk
2 cups flour
1 teaspoon salt

Preheat the oven to 375 degrees F. Grease 10 cups of the muffin tin with a teaspoon of the dripping fat. In a mixing bowl, whisk the eggs until frothy. Whisk in the milk and remaining drippings. In a mixing bowl, combine the flour and salt together. Whisk the egg mixture into the flour mixture and mix well. Pour the batter into the prepared muffin cups. Bake the pudding for about 50 minutes, undisturbed. Remove from the oven and serve hot.


Saturday, December 21, 2013

Moo Shu Shrimp

This is a totally yummy, fast way to approximate Chinese take out!  I would have preferred another protein, shrimp isn't something I usually crave, but it was great!  The boys inhaled it!  If I didn't have to thaw and clean the shrimp, this would have been a snap!

12 small flour tortillas
6 tablespoons vegetable oil
1 pound shelled and deveined medium shrimp
3 large eggs, beaten
Salt and freshly ground pepper
2 tablespoons minced fresh ginger
1 large garlic clove, minced
3 ounces sliced mixed wild mushrooms (1 packed cup)
8 ounces shredded coleslaw mix (3 cups)
3 scallions, halved lengthwise and cut into 1-inch lengths
1 tablespoon hoisin sauce, plus more for serving
Cilantro leaves, for serving

1. Preheat the oven to 200°. Stack and wrap the tortillas in foil and heat until warmed through.

2. Heat a large wok or skillet until very hot to the touch. Add 1 tablespoon of the oil and heat until smoking. Add the shrimp and stir-fry over high heat until lightly browned and cooked through, about 2 minutes. Scrape the shrimp onto a large platter. Add 2 tablespoons of the oil to the wok. Stir the eggs, season them with salt and pepper and add to the wok. Cook, stirring, until large soft curds form, about 2 minutes. Scrape the eggs onto the platter with the shrimp.

3. Add 2 tablespoons of the vegetable oil to the wok. Add the ginger, garlic and mushrooms and stir-fry over high heat until lightly browned, about 4 minutes. Add the remaining 1 tablespoon of oil. Add the coleslaw mix and scallions, season with salt and pepper and stir-fry until the cabbage is just wilted but still crunchy, about 4 minutes. Return the shrimp and egg to the wok, add the 1 tablespoon of hoisin sauce and stir-fry just until combined. Transfer the moo shu shrimp to a large bowl and serve with the warmed tortillas, cilantro leaves and hoisin sauce.





Thursday, December 19, 2013

Thai Curry Turkey Burgers

  • It's like the chicken and the egg question. Am I slacking on the blog because I have been repeating, or am i repeating because I have been slacking either reason, the family is happy.  These haven't. Even made in a while and I was interested to see if they where as good after a year and a half of new food. It so good!  It might even have been better. The combo of the red thai curry and turkey is wonderful!


  • Thai Curry Turkey Burgers
  • 1-1/4 lb. ground turkey (not ground turkey breast)
  • 2 Tbs. red or green Thai curry paste
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for the grill
  • 1 medium lime
  • 2/3 cup mayonnaise
  • 3/4 cup thinly sliced seedless cucumber
  • 1/4 cup fresh cilantro leaves
  • 1 small shallot, thinly sliced
  • 1 Tbs. seasoned rice vinegar
  • 4 sesame seed hamburger buns
  • Sliced tomato, for serving
Prepare a medium gas or charcoal grill fire.
In a medium bowl, gently mix the turkey, curry paste, and 1/4 tsp. each salt and pepper with your hands just until blended. Form the mixture into four 1/2-inch-thick patties.
Oil the grill grate. Grill the burgers, flipping once, until an instant-read thermometer inserted into the centers of the burgers registers 165°F, 12 to 15 minutes total.
While the burgers cook, finely grate 1 tsp. zest from the lime, then squeeze the lime to yield 1 Tbs. juice. In a small bowl, combine the zest and juice, mayonnaise, and 1/4 tsp. salt. In another small bowl, toss the cucumber with the cilantro, shallot, and vinegar.
Toast the buns cut side down on the grill until browned and heated through, 1 to 2 minutes.
Spread the tops and bottoms of the buns with the mayonnaise. Serve the burgers in the buns, topped with a slice of tomato and the cucumber mixture.



Wednesday, December 18, 2013

Chicken & Dumplings

This is a recipe we have made before.  The original recipe calls for roasting a chicken.  I either use leftovers, buy a rotisserie chicken, or simmer a couple pieces of chicken over low heat for an hour or so to shred. It's fairly easy and super yummy.   I am making a New Years resolution to not ignore the blog, but only to post a couple times a week. However until I catch up with all the drafts I have started, these posts will be short.  (but what is up with all the blurry pictures  I have been taking?!)


Dumplings
  • 2 c  of flour
  • 1 T  baking powder
  • 1 t  Salt
  • 2    eggs
  • 3/4    to 1 Cup Butter milk
  • Supreme Sauce
  • 2 T  butter
  • 1 T  oil
  • 1/2 c  diced carrot
  • 1/2 c  diced celery
  • 3 ea garlic minced
  • 2    bay leaves
  • 1/4 c  flour
  • 6 c  Chicken Stock
  • 1/4 c  heavy cream
  • Chicken
       2 lb Chicken,Cooked And Shredded
     
1.Sift dry ingredients into a large bowl. Lightly beat the eggs and
milk and pour into the dry ingredients and gently fold
 
1.Melt butter and heat oil over medium heat.  Add carrot, celery,
garlic and bay leaves. Saute until veggies are soft, about 5 minutes.
Stir in flour and make a roux and cook for at least 2 minutes to get
out the starchy taste
2.Add the stock slowly a cup at a time and make sure it is mixed in
before adding more
3.Let sauce simmer until thick enough to coat the back of a spoon about
15 minutes, stir in heavy cream
4.Fold in shredded chicken and bring up to a simmer
5.Using 2 spoons carefully drop heaping TBSP of the dumpling dough into
the sauce. The top should be covered with dumplings but don't crowd
6.Poach for 10 to 15 minutes until dumplings are firm and fluffy

Monday, December 16, 2013

Pizza with Charred Tomatoes and Pesto

  • This pizza is one of my family's favorites.   Pizza is always easy, and fast, and popular with the kiddies. The pesto is nice and my son likes it on just regular cheese pizza too.  I use a potato masher to smush up the tomatoes a bit, that way there aren't the possibility of  little tomato explosions waiting to happen on your pizza.   It looks like I am giving another gift to the family, a lot of repeats :).  Maybe in the new year, we will have more that one a week.  Oh one more thing, I make this as one large pizza not a bunch of  small ones.

  • 3/4 lb cherry tomatoes
  • 1/4 c  panko (Japanese bread crumbs)
  • 2    garlic cloves,thinly sliced
  • 1    shallot,thinly sliced
  • 5    basil leaves,torn
  • 2 T  extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 lb Pizza Dough
  • 3/4 c  coarsely grated aged Gouda (3 ounces)
  • 6 T  freshly grated Parmigiano-Reggiano cheese
  • Basil Pesto
Directions
1. Preheat the broiler. In a medium baking dish, toss the cherry
tomatoes with the panko, garlic, shallot, basil and olive oil and
season with salt and pepper. Broil 6 inches from the heat for about 5
minutes, or until the tomatoes pop and brown lightly.
2. Preheat the oven to 500. Set a pizza stone on the bottom of the
oven and heat for at least 30 minutes.
3. On a lightly floured work surface, roll out each ball of Pizza
Dough to a 7-inch round. Transfer two rounds to a lightly floured pizza
peel. Spoon one-sixth of the cherry tomato topping on each round. Slide
the pizzas onto the heated stone and bake for about 5 minutes, or until
sizzling and just set. Remove from the oven and sprinkle each with 2
tablespoons of the aged Gouda and 1 tablespoon of the Parmigiano.
Return the pizzas to the oven and bake for about 5 minutes longer,
until the cheeses are melted and the crust is lightly browned. Drizzle
with a little Basil Pesto and serve. Repeat with the remaining dough,
tomato topping, cheeses and pesto.
Make Ahead The cherry tomato topping can be refrigerated overnight; let
return to room temperature before using
Basil Pesto
1 T pine nuts
2 c basil leaves (1 bunch)
2 garlic cloves,smashed
6 T freshly grated Parmigiano-Reggiano cheese
6 T extra-virgin olive oil
Salt
1. In a small skillet, toast the pine nuts over moderate heat,
stirring, until golden, 5 minutes. Transfer to a plate to cool.
2. In a blender or food processor, pulse the pine nuts with the basil,
garlic and cheese until finely chopped. While the machine is on,
drizzle in the olive oil and puree until smooth. Season with salt



Saturday, December 14, 2013

Progressive Dinner #5

The cul de sac was at it again!  We finally got together for another progressive dinner. Here it is two weeks later and I am finally writing the post.  Forgive me the brevity and just know that the evening was full of great food and friends!   In honor of one neighbors recent trip to Spain & France, we had a loose "Tour of Europe"  theme.

 We started off in England with cheese, crackers, chutney, cider, ale and the most interesting cocktail, Pimm's Cup.  It was amazing!

Add caption
Cheese and Chutney



Cider and Ale

Pimm's Cup



Next we went to Spain with a shrimp tapa, with rice and bread






Next we went to Venesuela for a papusa with a slaw and beans

Cheese and crackers too!

and beer!


Then we went to France with my dish, the roast pork with mustard sauce.


Then we went to Germany for Sausage and Apples.  I have to say, I don't dig fruit much, (or sausage for that matter) but I really liked this dish!

We ended up in Italy with a Lemon Raqspberry Taramisu

Thursday, December 12, 2013

Roast Pork with Mustard Sauce

We decided to make this for our European tour themed progressive dinner on Saturday. So I wanted a practice run  just to prepare for the big day and it is Thursday.   It is really an outstanding dinner and not too hard to make, but is really decadent, so it can't be an every day dinner.  We had it with mashed potatoes this time; we thought it would be a good side for the upcoming dinner, and this was the test run.  It worked really well.  Sorry for all the short posts, I am a month behind.


Roast Pork with Mustard Sauce
3 lb pork roast
4 T  pork fat
2 T  butter optional 1
  onion sliced
1    carrot sliced
2 ea garlic
I bouquet garni
1/3 c  cider vinegar
10    peppercorns crushed
1 1/2 c  whipping cream
2 t  mustard dry mixed with an equal amount of water
1  -2 tablespoons butter unsalted and softened
Preheat oven to 325.  Dry meat thoroughly on paper towels.  Place the fat in the casserole and set over moderately high heat. When fat is
almost smoking, brown meat on all sides. (About 10 minutes) Remove
pork to side dish. Pour out all but 2 tablespoons of fat out, or if it
is burnt, toss all and add the butter. Stir in the veggies and the
bouquet, cover and simmer 5 minutes. Place the meat in the casserole,
fattiest side up, and if it wasn't marinated season with salt and
pepper and 1/2 tsp sage or thyme. Cover the casserole and heat it on
the stove until the meat is sizzling. Place the covered casserole in
the lower third of the pre heated oven and cook about 2 hours or until
a meat thermometer reads 180. Baste the meat 2-3 times during cooking
Strain the meat juices into a bowl and degrease them. Pour the vinegar
and peppercorns into the casserole and boil until the vinegar has
reduced to about a tablespoon. Pour in the meat juices and boil them
down rapidly until they have reduced to about 2/3 of a cup. Add the
cream and simmer for 5 minutes, adding salt to taste. Beat in the
mustard mixture and simmer 2-3 minutes more. Sauce should be thick
enough to coat a spoon lightly. Correct seasoning. Off the heat swirl
in the butter in bits and serve in a warm gravy boat.



Wednesday, December 11, 2013

Steak Salad

This is one of those easy, yummy meals we all need to have. It used to be the after soccer meal and we had it once a week.  The only thing that requires any time is the time you have let the meat come to room temp.  (and that is a must!)  If you aren't a fan of blue cheese, use some fresh mozzarella. 

Steak Salad
  • 1 One inch thick steak (NY strip is my choice) 1/2 to 1 pound (aged a few days if you can*)
  • 6-8 cups of mixed salad greens (arugula is a must and should be well represented)
  • 1/2 cucumber:  peeled and seeded. Diced in to 1/4" cubes
  • 1/2 green pepper: seeded and diced in to 1/4" cubes
  • 1 extra large scallion: thinly sliced
  • 2 small tomatoes: sliced and cut in quarters
  • 1/4 cup bleu cheese: crumbled
  • Radishes thinly sliced (optional)
  • Extra virgin olive oil
  • Balsamic reduction*
Directions
Put steak out to come to room temperature (if it's not at room temp the inside will be underdone)
Preheat you oven to 500
Salt both sides of the steak with kosher salt
Put the steak on a pan on top of a wire rack 3-4" from the heating element and broil for about 4
minutes a side for medium rare.  To keep the broiler on, I prop it open an inch with a wooden utensil.  Metal utensils will get HOT and burn you!!!
When the steak is done, take it out and let it rest while you assemble the rest of the ingredients in a      large bowl.
Toss the salad with enough extra virgin olive oil to lightly coat and salt and pepper to taste.
Place salad mixture on plate, top with bleu cheese, sliced steak and balsamic reduction.
Serves, 4


Aging your steaks at home:
I got this from food guru Alton Brown off his great show Good Eats.  You take your steaks and wrap them in paper towels. Place them in the fridge on a wire wrack set on a baking pan that will prevent drippings to escape.  Change the paper towels after 24 hours and continue to do so over the next three days, changing the paper towels when they get bloody.  It isn't strictly necessary, but we did notice an intensifying of the beef flavor. (do I dare say umami? lol)



Balsamic Reduction:
1 bottle of inexpensive balsamic vinegar (I use Publix brand)
1 Tbsp of brown sugar
Pour the vinegar into a small saucepan over medium low heat.  Add the sugar. Simmer until reduced by 2/3 stirring frequently.  I measure this by putting my wooden spoon's handle in the vinegar when I first put it into the pan.  It makes a stain on the wood that I can judge how much the liquid has reduced.

Tuesday, December 10, 2013

Bulgogi Burger

Talk about a first world problem!  We are just jaded enough to crave new favors but have had enough tasty food (burgers particularly)  that it takes a bit to wow us as well. This burger is good. It's probably great but we just have a hard time feeling like giving an accurate opinion to anyone outside the family. Ok ramble over. It's good. Enough said. The sesame seeds in the burger were interesting. It's also a great way to be introduced to Kim chi.  Worth a try for sure.  I

  • 1 1/2 pounds ground beef
  • 1/4 cup sesame seeds
  • 3 tablespoons soy sauce
  • 2 tablespoons gochujang
  • 2 tablespoons sesame oil
  • 5 scallions, chopped
  • 5 cloves garlic, grated
  • 2 tablespoons ginger, grated
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon brown sugar
  • 6 burger buns
  • 14 ounces kimchi. roughly chopped

Mix all of the marinade ingredients together (everything except the beef, buns, and kimchi) and it will be a paste like consistency. Mix the paste with the beef. This mixture can be used immediately or left to marinade in the fridge for up to a few days.
Form the meat into thin burger patties and grill for about 7 minutes per side to medium-well
Serve patties on the burger buns, and top with kimchi.








Monday, December 9, 2013

4 Cheese Mac N Cheese

My daughter asked for Mac n Cheese tonight. Please don't hate me but it's not a favorite of mine.  I thought this one might be just different enough that I may really like it. And I did.  (A bit). Everyone else really liked it. Now bigger confession time, I'm writing this post weeks after the fact. It's the season to be extra busy and therefore it's the season for extra slacking opportunities. Sorry. I'm always torn between anecdotal posts and a short and sweet rundown on the good, the bad and the ugly aspects of the making of the recipe. We'll fate (and laziness) has decreed the latter until I get caught up;). 




7 tablespoons unsalted butter, divided
1 clove garlic, minced or grated
1 1/2 cups crushed Ritz crackers
1 pound elbow pasta
1/4 cup flour
3 cups warm milk
1 1/4 cups sharp white cheddar cheese, shredded
1 cup fontina cheese, shredded
1 1/4 cups havarti cheese, shredded
4-6 ounces Brie, rind removed and chopped
1/4 teaspoon mustard powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 teaspoon pepper






in the pan


on a white plate ;)

Thursday, December 5, 2013

Salmon In Lemon Brodetto With Pea Puree (TBT)

This throwback Thursday was picked by  husband, but my son's favorite fish is salmon.  (maybe even favorite protein)  Just be careful, it's easy to put too much of the brodetto and this isn't soup;).  This time the dinner wasn't as picture worthy as the last time I made it, but just as tasty.  I can't get over the pea puree.  It is amazing!   This time the picture looked bad too. It is also because of my over ladling of the brodello.  Oops!  In the end, this dish is good ( good enough to be one of the first to be repeated), looks pretty, easy to make, and is a little different.


Salmon In Lemon Brodetto With Pea Puree


Lemon Brodetto
2 Tbl olive oil
1 shallot diced
2 lemons juiced
1 lemon zested
2 Cup chicken broth
1 Tbl chopped fresh mint leaves
Pea Puree
2 Cup frozen peas thawed (about 10 ounces)
1/4 Cup fresh mint leaves
1 Clove garlic
1/2 Tsp kosher salt
1/2 Tsp freshly ground black pepper
1/2 Cup extra-virgin olive oil
1/2 Cup grated Parmesan
Salmon
1/4 Cup olive oil
4 (4 to 6-ounce) pieces salmon
Kosher salt
Freshly ground black pepper

1.To make the Lemon Brodetto, warm the olive oil in a medium saucepan
over medium heat. Add the shallots and saute until tender, about 7
minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and
keep warm, covered, over low heat.
2.To make the Pea Puree, combine the peas, mint, garlic, salt, and
pepper in a food processor and puree. With the machine running, add the
olive oil in a steady drizzle. Transfer the pea puree to a small bowl
and stir in the Parmesan. Set aside.
3.To make the Salmon, warm the olive oil in a large, heavy skillet over
high heat. Season the salmon pieces with salt and pepper. Sear the
salmon until a golden crust forms, about 4 to 5 minutes on the first
side. Flip the fish and continue cooking until medium-rare, about 2
minutes more depending on the thickness of the fish.
4.To assemble the dish, add the tablespoon chopped mint to the Lemon
Brodetto and divide between 4 shallow dishes. Place a large spoonful of
Pea Puree into the center of each bowl. Place a salmon piece atop each
mound of Pea Puree. Serve immediately.


The first time I made it, the picture was much better!

Wednesday, December 4, 2013

Sriracha-Buttered Shrimp

It was like eating the fires of hell!  And, I only used half the amount of sriracha (that would be 3 tablespoons!) called for here.  I halved the recipe because it just made good sense and because some of the reviews said it was spicy.  One reviewer said she thought it was a typo, but BON APPÉTIT responded it was correct.  I can't see how.  I like spice, we all like spice, but we all were unhappy with the heat level.  I think the reviewer's suggestion to switch the amounts (or at least the proportions) would result in a superior dish.  I didn't have head on shrimp, but unless those shrimp heads had the magical ability to remove capsasin from the dish, I don't see how that significantly altered the dish.  At least it was easy :/.  So this is "fixable" but I doubt I will try.



Sriracha-Buttered Shrimp

2 Tbl butter
6 Tbl Sriracha
3 Cloves minced garlic
1 Lb head-on shrimp
1 Tbl lemon zest
2 Tbl minced fresh mint
2 Tbl minced fresh basil

Whip butter with Sriracha and melt in skillet.

Saut minced garlic in it and toss in shrimp. Just before they're done,
add lemon zest and mint and basil and let them wilt.