Alright. We all know how to do this (for the most part). There is, of course, the debate as to whether you should grill with the husks on or off. Or, if it is just better boiled. I like it all ways. But, I made this last week (and again tonight) and it was really spectacular. This recipe was inspired by Steve Reichman's technique for grilling corn. I used the fresh herbs I had in the garden. And, because I served it with meat, I used Earth Balance margarine instead of butter. However, it is amazing with butter.
4 ears of corn - husked
1/4 cup margarine (I like Earth Balance)
1 tsp salt
1 tsp pepper
2 tbsp chopped herbs (I used parsley and basil)
1 clove garlic, minced
1. Heat the grill.
2. Mash together the margarine, salt, pepper, herbs and garlic.
3. When the grill is hot, put the corn on the grill and brush with the margarine mixture. Turn occasionally and brush with more of the margarine mixture. Keep doing this until the corn is browned well. This will take about 15-20 minutes. (You may hear some popping from the corn kernels.)
4. Eat. Spread more herbs on it. Sprinkle paprika. Whatever you like!
YUM!
Monday, August 16, 2010
Tuesday, August 3, 2010
Watermelon, Mint, Chive and Feta Salad
My daughter came home last week very excited. They had made salad with "sheep cheese" at pre-school. Yes, you heard me - salad at pre-school. Anyway, apparently this salad had watermelon and sheep's cheese and some things they mixed together (according to my 4 year old). They chopped things and mixed them, then tried them. I was able to coax most of the ingredients out of her (she told me she didn't like tomatoes) - and every day she bugged me to make this salad with her. So we did! Both kids tried it - I loved it. Here is my interpretation of a classic Greek watermelon salad (is watermelon Greek?)
Watermelon, Chive, Mint and Feta Salad
1 small seedless watermelon - cut up in chunks
3 oz good sheep milk feta cheese - crumbled
2 Tbsp chopped chives
2 Tbsp chopped mint leaves
2 Tbsp olive oil
2 Tbsp apple cider vinegar
1 Tsp Kosher Salt
1 Tsp Fresh Ground Pepper
1. Whisk together olive oil, vinegar, salt and pepper.
2. Gently mix everything together with the vinagrette.
YUM! This will keep for a day or so in the fridge - but is best served right away. Also, you could substitute balsamic for the apple cider vinegar and add in some chopped tomatoes.
Enjoy!!
Watermelon, Chive, Mint and Feta Salad
1 small seedless watermelon - cut up in chunks
3 oz good sheep milk feta cheese - crumbled
2 Tbsp chopped chives
2 Tbsp chopped mint leaves
2 Tbsp olive oil
2 Tbsp apple cider vinegar
1 Tsp Kosher Salt
1 Tsp Fresh Ground Pepper
1. Whisk together olive oil, vinegar, salt and pepper.
2. Gently mix everything together with the vinagrette.
YUM! This will keep for a day or so in the fridge - but is best served right away. Also, you could substitute balsamic for the apple cider vinegar and add in some chopped tomatoes.
Enjoy!!
Tuesday, July 27, 2010
Olive Oil Poached Halibut
I made this on Sunday evening - and it was AMAZING. I had never tried poaching fish in olive oil, but had bought a couple of beautiful halibut fillets from the fish market and figured - why not? I had been looking at various recipes for years - and they all seem about the same - season the fish, place in baking dish - cover with about 2 cups of olive oil (sometimes a bit more - sometimes a bit less) - bake on 250 for approximately 1 to 1 1/4 hours until fish flakes easily. Note: I was looking at the recipe in Gourmet Cookbook when I was making this for temperatures/technique - my recipe is modified slightly to accommodate family's tastes, what I had on hand, etc.
Truth be told, the children didn't like it that much (they were also tired) - but I loved it. I flaked the leftovers with some of the olive oil and have been using it this week for sandwiches for work - much like tuna.
2 lbs Halibut Fillet
2 lemons sliced thinly
2 cups fresh basil and parsley (you can use other fragrant fresh herbs - I like these 2 together - also the 2 cups is an estimate - I just grabbed big handfuls from the garden) - chopped coarsely
salt and pepper to taste (if you are using something like halibut, be somewhat generous since this is a relatively mild fish
2 cups olive oil
1. Preheat oven to 250.
2. Season the fish with salt and pepper.
3. Place 1 layer of lemon slices in the bottom of a baking dish (I used a 9 inch square brownie pan. You want to use something between 8 and 9 inch square so the olive oil covers the fish)
4. Place seasoned fish on top of lemon. Cover with rest of lemon slices and chopped fresh basil and parsley.
5. Cover pan with tin foil.
6. Bake in center of oven for between 1 and 1 1/4 hours or until it starts to flake easily. (Don't forget that the fish will continue to cook once it is removed - so even if it is still slightly underdone, it should be finished by the time you get to the table.)
7. Remove fish from olive oil and serve with some of the oil spooned over the top.
I served it with paparadelle and green beans/green salad.
Enjoy!
Truth be told, the children didn't like it that much (they were also tired) - but I loved it. I flaked the leftovers with some of the olive oil and have been using it this week for sandwiches for work - much like tuna.
2 lbs Halibut Fillet
2 lemons sliced thinly
2 cups fresh basil and parsley (you can use other fragrant fresh herbs - I like these 2 together - also the 2 cups is an estimate - I just grabbed big handfuls from the garden) - chopped coarsely
salt and pepper to taste (if you are using something like halibut, be somewhat generous since this is a relatively mild fish
2 cups olive oil
1. Preheat oven to 250.
2. Season the fish with salt and pepper.
3. Place 1 layer of lemon slices in the bottom of a baking dish (I used a 9 inch square brownie pan. You want to use something between 8 and 9 inch square so the olive oil covers the fish)
4. Place seasoned fish on top of lemon. Cover with rest of lemon slices and chopped fresh basil and parsley.
5. Cover pan with tin foil.
6. Bake in center of oven for between 1 and 1 1/4 hours or until it starts to flake easily. (Don't forget that the fish will continue to cook once it is removed - so even if it is still slightly underdone, it should be finished by the time you get to the table.)
7. Remove fish from olive oil and serve with some of the oil spooned over the top.
I served it with paparadelle and green beans/green salad.
Enjoy!
Thursday, March 11, 2010
Pan Sauteed Fluke
We are really fortunate to have terrific access to the wholesale fruit and food markets as well as plenty of farmer's markets here in Chicago.
One such place is Isaacson and Stein Fish Company - located on the corner of Fulton and Halsted. They supply fish to many restaurants in the city and have a retail store open to the public. The prices are terrific - the fish is beautiful - and for me, at least, it is on the way from my office to my car - so I pass by it every day!
So yesterday I went in, got my plastic gloves and a bag, and started looking to see what they had for dinner that evening. And what did I find? Fluke. Fresh. Wild Caught in the Atlantic. Whole and/or Filleted (their staff does an amazing job cleaning the fish - so for me, it is worth the extra money). I bought 3 lovely fillets (a little over 1 lb.) for $8.00. Enough to feed the family, plus maybe a little left over depending if the kids and Jay liked it.
Fluke (aka Flounder) is something we used to eat a lot when we lived in New York - it is mostly found in the Northern Atlantic and Pacific Oceans and is a "flat" fish - so the fillets are relatively thin, but still meaty enough to not fall apart when cooking.
Fish like this just needs to be simply prepared, so I just sprinkled it on both sides with salt and pepper, then took about 1 tablespoon of butter, melted that in a saute pan and quickly browned the fish on either side (about 2 minutes on the first then 1 minute on the other side). So easy to do. You know the fish is done when it is just opaque and flakes a bit.
Just wonderful! Buttery, flakey - even Jay (husband) loved it - and he doesn't like fish!
I served this with a crisp salad of bok choy, napa cabbage, sliced carrots, sliced scallions, watercress, sliced cucumbers and fresh parsley, mint and basil. The dressing was asian inspired (see previous posts) but you could do anything.
Here is the link to Isaacson and Stein Fish Company - check it out if you haven't gone!
http://www.isaacsonandsteinfishcompany.com/
Enjoy!
One such place is Isaacson and Stein Fish Company - located on the corner of Fulton and Halsted. They supply fish to many restaurants in the city and have a retail store open to the public. The prices are terrific - the fish is beautiful - and for me, at least, it is on the way from my office to my car - so I pass by it every day!
So yesterday I went in, got my plastic gloves and a bag, and started looking to see what they had for dinner that evening. And what did I find? Fluke. Fresh. Wild Caught in the Atlantic. Whole and/or Filleted (their staff does an amazing job cleaning the fish - so for me, it is worth the extra money). I bought 3 lovely fillets (a little over 1 lb.) for $8.00. Enough to feed the family, plus maybe a little left over depending if the kids and Jay liked it.
Fluke (aka Flounder) is something we used to eat a lot when we lived in New York - it is mostly found in the Northern Atlantic and Pacific Oceans and is a "flat" fish - so the fillets are relatively thin, but still meaty enough to not fall apart when cooking.
Fish like this just needs to be simply prepared, so I just sprinkled it on both sides with salt and pepper, then took about 1 tablespoon of butter, melted that in a saute pan and quickly browned the fish on either side (about 2 minutes on the first then 1 minute on the other side). So easy to do. You know the fish is done when it is just opaque and flakes a bit.
Just wonderful! Buttery, flakey - even Jay (husband) loved it - and he doesn't like fish!
I served this with a crisp salad of bok choy, napa cabbage, sliced carrots, sliced scallions, watercress, sliced cucumbers and fresh parsley, mint and basil. The dressing was asian inspired (see previous posts) but you could do anything.
Here is the link to Isaacson and Stein Fish Company - check it out if you haven't gone!
http://www.isaacsonandsteinfishcompany.com/
Enjoy!
Friday, February 26, 2010
Pan Roasted Chicken with Fresh Parsley and Lemon
I used to spend lots of time creating very elaborate meals. They were wonderful - and are wonderful (when I have the time.)
But for daily cooking, I still think simple is best. With a few techniques it is easy to create a wonderful meal. Pan roasting is a good example of this.
Here is a basic recipe for pan-roasted chicken. You can vary the flavorings, use the juices from the pan and add a few fresh herbs and some lemon zest to liven things up. But, for terrific chicken flavor - easy - this one can't be beat.
1 chicken cut up into 6 or 8 pieces (you can also split a small chicken in half and "flatten it").
Salt
Pepper
Paprika
Olive Oil (enough to coat bottom of heavy oven-safe frying pan)
Chopped fresh parsley and lemon slices for serving
1. Preheat oven to 450 degrees. Dry off chicken parts and sprinkle with salt, pepper and paprika. Let stand for about 15 minutes to "marinate."
2. Heat olive oil in heavy bottomed frying pan that is large enough to fit all the pieces of chicken without crowding. Make sure the oil and pan are REALLY hot so the chicken doesn't stick and you get a good sear on the skin. (Note: If the chicken is really close together, it will steam instead of crisping.)
3. Place chicken skin side down into hot oil. Be careful!!
4. Let brown in frying pan for about 5-7 minutes or until really golden brown (take the time to make sure it really crisps and looks browned!)
5. Flip chicken over and put pan into oven.
6. Roast chicken for another 10-11 minutes until juices run clear and chicken is done.
7. Transfer to platter and sprinkle with fresh parsley and lemon!
Enjoy!!
But for daily cooking, I still think simple is best. With a few techniques it is easy to create a wonderful meal. Pan roasting is a good example of this.
Here is a basic recipe for pan-roasted chicken. You can vary the flavorings, use the juices from the pan and add a few fresh herbs and some lemon zest to liven things up. But, for terrific chicken flavor - easy - this one can't be beat.
1 chicken cut up into 6 or 8 pieces (you can also split a small chicken in half and "flatten it").
Salt
Pepper
Paprika
Olive Oil (enough to coat bottom of heavy oven-safe frying pan)
Chopped fresh parsley and lemon slices for serving
1. Preheat oven to 450 degrees. Dry off chicken parts and sprinkle with salt, pepper and paprika. Let stand for about 15 minutes to "marinate."
2. Heat olive oil in heavy bottomed frying pan that is large enough to fit all the pieces of chicken without crowding. Make sure the oil and pan are REALLY hot so the chicken doesn't stick and you get a good sear on the skin. (Note: If the chicken is really close together, it will steam instead of crisping.)
3. Place chicken skin side down into hot oil. Be careful!!
4. Let brown in frying pan for about 5-7 minutes or until really golden brown (take the time to make sure it really crisps and looks browned!)
5. Flip chicken over and put pan into oven.
6. Roast chicken for another 10-11 minutes until juices run clear and chicken is done.
7. Transfer to platter and sprinkle with fresh parsley and lemon!
Enjoy!!
Thursday, February 4, 2010
My first pressure cooker brisket
The pressure cooker was an absolute revelation to me (thanks DAD!)
I cooked a brisket in under 1 hour in the cooker - and it was delicious! Tender, flavorful - and on a weeknight - unbelievable! The kids loved it, and I look forward to many happy meals together!
So - here is the recipe.
4-5 lb. brisket
2 tbsp olive oil
2 onions chopped
3 carrots chopped
3 stalks celery chopped
4-5 whole garlic cloves
1 bay leaf
2 cups chicken stock
1 cup red wine
2 tbsp balsamic vinegar
salt and pepper
1. In the pressure cooker, heat the olive oil and brown the brisket on all sides. Remove brisket.
2. Put carrots, onions, celery, garlic and bay leaf in the oil/fat and saute quickly until starting to brown a bit. Season with salt and pepper
3. Put brisket back in the cooker. Cover with liquid. Bring to a boil. Put cover on the cooker and lock it. Cook at 15 lbs of pressure (setting 2 on my Fagor) for 50 minutes. Cool down the cooker under cool water.
4. Slice and enjoy!!
For those that don't have a pressure cooker - this can be made (of course) the same way - set oven to 300 degrees - brown brisket/saute veggies/cover with liquid and braise in oven (covered) for about 3 1/2 hours or until tender.
Serve over noodles, with a salad, etc.
I cooked a brisket in under 1 hour in the cooker - and it was delicious! Tender, flavorful - and on a weeknight - unbelievable! The kids loved it, and I look forward to many happy meals together!
So - here is the recipe.
4-5 lb. brisket
2 tbsp olive oil
2 onions chopped
3 carrots chopped
3 stalks celery chopped
4-5 whole garlic cloves
1 bay leaf
2 cups chicken stock
1 cup red wine
2 tbsp balsamic vinegar
salt and pepper
1. In the pressure cooker, heat the olive oil and brown the brisket on all sides. Remove brisket.
2. Put carrots, onions, celery, garlic and bay leaf in the oil/fat and saute quickly until starting to brown a bit. Season with salt and pepper
3. Put brisket back in the cooker. Cover with liquid. Bring to a boil. Put cover on the cooker and lock it. Cook at 15 lbs of pressure (setting 2 on my Fagor) for 50 minutes. Cool down the cooker under cool water.
4. Slice and enjoy!!
For those that don't have a pressure cooker - this can be made (of course) the same way - set oven to 300 degrees - brown brisket/saute veggies/cover with liquid and braise in oven (covered) for about 3 1/2 hours or until tender.
Serve over noodles, with a salad, etc.
Wednesday, February 3, 2010
Pressure Cooker
I did it.
I bought one.
6 quart Fagor Pressure Cooker.
I will be making brisket in it tonight.
I will let you know how it goes.
If you hear a really large explosion coming from a house near Bell School on Chicago's North Side - and the smell of brisket fills the air - you know what happened.
I bought one.
6 quart Fagor Pressure Cooker.
I will be making brisket in it tonight.
I will let you know how it goes.
If you hear a really large explosion coming from a house near Bell School on Chicago's North Side - and the smell of brisket fills the air - you know what happened.
Tuesday, February 2, 2010
Carmelized Apples, Onions and Leeks
Last night I had bigger plans for dinner than I was able to pull off. I had originally thought I would have time to make a brisket, etc. etc... As it turns out, the kids had bagels and cream cheese, yogurt, bananas, etc.
But! I did have time to make a quick salad for me and Jay. I roasted some cored and quartered apples with quartered onions and leeks (cut into about 1/2 inch coins) for 40 minutes at 400 degrees. They were tossed with a couple of tablespoons of olive oil, salt and pepper. Then I scraped all the carmelized onions and apples and put it on top of a salad of frisee, baby greens and chopped romaine for some crunch. A bit of vinagrette - and sliced baguette and voila! Light dinner.
This would also be terrific with some crumbled goat cheese for a more substantial salad - or as a side dish.
Have fun!
But! I did have time to make a quick salad for me and Jay. I roasted some cored and quartered apples with quartered onions and leeks (cut into about 1/2 inch coins) for 40 minutes at 400 degrees. They were tossed with a couple of tablespoons of olive oil, salt and pepper. Then I scraped all the carmelized onions and apples and put it on top of a salad of frisee, baby greens and chopped romaine for some crunch. A bit of vinagrette - and sliced baguette and voila! Light dinner.
This would also be terrific with some crumbled goat cheese for a more substantial salad - or as a side dish.
Have fun!
Thursday, January 28, 2010
Crunchy Asian Salad
We eat lots of salad. But sometimes you get into a salad rut. Yes. Even if you use "fancy" lettuces - and make your own salad dressing. So - here is a great crunchy salad that has boatloads of flavor (I adapted from a recipe by Lee Goss.) You can adapt this in a number of ways because it holds up really well. The first night I served this, I did an Asian theme - dressing, marinated some red snapper fillets in ginger, lime and olive oil, etc... The second night I added romaine lettuce to whatever was left (I typically do not dress the salad - the kids prefer to dress it themselves) and made a basic balsamic vinagrette.
So here you go- adapt/add/modify as you will!
1 cup arugula or other spicy type of lettuce
1 head of bok choy - chop into pieces including the green leafy part
1/2 savoy cabbage, shredded
1 cup of julienned carrots (I just use a cup from a bag of shredded carrots)
1 bunch arugula
1 bunch of basil leaves chopped
1 bunch of mint leaves chopped
1 bunch of italian parley chopped
1 English cucumber (seedless), sliced thinly into rounds (do not peel)
3/4 cup chopped roasted peanuts (you can omit these if you want)
Some things to consider adding: thin sliced chili, 1-2 scallions cut on a diagonal, chopped watercress, chopped cilantro
Toss everything together with the Asian dressing below or your favorite dressing!
Asian Dressing
1 whole shallot - minced
1 clove of garlic - chopped finely
1 teaspoon of minced fresh ginger
Zest and juice of 2 limes
Zest and juice of 1 lemon or orange
1 tablespoon of rice vinegar
3 teaspoons tamari or soy sauce
2 tablespoons of fish sauce
1/4 teaspoon of hot pepper sesame oil
2-3 tablespoons of honey (check for balance of sweet and sour at the end - add more honey if you like)
Mix everything together.
By the way - the kids loved the crunchiness of the salad (I served the peanuts on the side for them to sprinkle over) and they also tried the dressing - which they then proceeded to dip their veggies in!
Have fun and enjoy!!
So here you go- adapt/add/modify as you will!
1 cup arugula or other spicy type of lettuce
1 head of bok choy - chop into pieces including the green leafy part
1/2 savoy cabbage, shredded
1 cup of julienned carrots (I just use a cup from a bag of shredded carrots)
1 bunch arugula
1 bunch of basil leaves chopped
1 bunch of mint leaves chopped
1 bunch of italian parley chopped
1 English cucumber (seedless), sliced thinly into rounds (do not peel)
3/4 cup chopped roasted peanuts (you can omit these if you want)
Some things to consider adding: thin sliced chili, 1-2 scallions cut on a diagonal, chopped watercress, chopped cilantro
Toss everything together with the Asian dressing below or your favorite dressing!
Asian Dressing
1 whole shallot - minced
1 clove of garlic - chopped finely
1 teaspoon of minced fresh ginger
Zest and juice of 2 limes
Zest and juice of 1 lemon or orange
1 tablespoon of rice vinegar
3 teaspoons tamari or soy sauce
2 tablespoons of fish sauce
1/4 teaspoon of hot pepper sesame oil
2-3 tablespoons of honey (check for balance of sweet and sour at the end - add more honey if you like)
Mix everything together.
By the way - the kids loved the crunchiness of the salad (I served the peanuts on the side for them to sprinkle over) and they also tried the dressing - which they then proceeded to dip their veggies in!
Have fun and enjoy!!
Sunday, January 3, 2010
Easy peanut butter cookies
So a couple of things.
First of all - Happy New Year! I hope that everyone's year is filled with health, happiness, peace and good eating!
Second - I apologize for not keeping up with the blog. I have been doing lots of cooking, but life has interfered with my writing stuff down. My goal for this year is to put a new recipe/post up at least once a week.
Third - for those that have been reading and commenting on my blog - Thank You! I am supposed to receive notification when someone e-mails and for some reason have not been notified. I realized just the other day as I was going through past posts that people other than my dad are reading this blog!
So - welcome to all!
Back to the post at hand. I am not much of a baker, as many of you are aware. However, I was recently provided with a wonderful peanut butter cookie recipe that is so easy I had to share. The kids helped make the cookies and decorated them with sprinkles. You can certainly add a cup of chocolate chips/chopped nuts/ etc. The recipe will hold up.
Are you ready?
Easy Peanut Butter Cookies
1 cup of peanut butter
1 cup of sugar
1 egg
1. Preheat oven to 325 degrees.
2. Mix everything together until blended well (if you are adding chocolate chips/etc. do it now)
3. Drop in one teaspoon balls onto cookie/baking sheet (you do not need to butter the sheet)
2. Bake for 30 minutes.
Yes. That easy - and they are pretty tasty too. Very peanuty! Enjoy!
First of all - Happy New Year! I hope that everyone's year is filled with health, happiness, peace and good eating!
Second - I apologize for not keeping up with the blog. I have been doing lots of cooking, but life has interfered with my writing stuff down. My goal for this year is to put a new recipe/post up at least once a week.
Third - for those that have been reading and commenting on my blog - Thank You! I am supposed to receive notification when someone e-mails and for some reason have not been notified. I realized just the other day as I was going through past posts that people other than my dad are reading this blog!
So - welcome to all!
Back to the post at hand. I am not much of a baker, as many of you are aware. However, I was recently provided with a wonderful peanut butter cookie recipe that is so easy I had to share. The kids helped make the cookies and decorated them with sprinkles. You can certainly add a cup of chocolate chips/chopped nuts/ etc. The recipe will hold up.
Are you ready?
Easy Peanut Butter Cookies
1 cup of peanut butter
1 cup of sugar
1 egg
1. Preheat oven to 325 degrees.
2. Mix everything together until blended well (if you are adding chocolate chips/etc. do it now)
3. Drop in one teaspoon balls onto cookie/baking sheet (you do not need to butter the sheet)
2. Bake for 30 minutes.
Yes. That easy - and they are pretty tasty too. Very peanuty! Enjoy!
Sunday, October 18, 2009
Easy "en Papillotte" for the Working Set
As I have written about before, my kids - especially my son - love fish. Salmon is a particular favorite, and I think it is a hoot that the fish monger at our local store recognizes my 6 year old. It is his job to select the fish each week.
But, as much as I love roasted fish - it can get a bit boring. So I thought it would be fun to try a riff on fish en papillote. What is this (for those that don't know) - basically fish and cut up veggies with some sort of scant liquid then wrapped in a parchment paper package that is then baked. You open the package at the table and voila! dinner.
Of course I have parchment paper - but what could I do that would be easier than individual packages?
Lunch Bag.
Yes. The plain brown lunch bag makes a great substitute for traditional parchment paper.
Here is the recipe. Feel free to substitute fish/veggies/etc. This is just what I used because I had it on hand - the technique remains the same. Also, I used one bag with a larger piece - you could make "mini" bags with individual portions.
Salmon in a Paper Bag
Brown Paper Bag
Olive Oil
1 lb. center cut salmon - bones removed
4 slices lemon
1 brussel sprout - shredded
1 carrot - thinly sliced
1 zucchini - thinly sliced
salt and pepper
1 tsp dried herbs (I used herbs de provence)
1. Preheat oven to 375 degrees.
2. Brush olive oil all over the brown paper bag (on the outside only).
3. Season fish with salt and pepper and herbs.
4. Toss veggies in bag. Place salmon and lemon slices on top of veggies.
5. Close the paper bag and place on baking sheet.
6. Bake for 8-10 minutes depending on thickness of salmon or fish.
7. Bring to the table and slice open the bag!
Enjoy!
But, as much as I love roasted fish - it can get a bit boring. So I thought it would be fun to try a riff on fish en papillote. What is this (for those that don't know) - basically fish and cut up veggies with some sort of scant liquid then wrapped in a parchment paper package that is then baked. You open the package at the table and voila! dinner.
Of course I have parchment paper - but what could I do that would be easier than individual packages?
Lunch Bag.
Yes. The plain brown lunch bag makes a great substitute for traditional parchment paper.
Here is the recipe. Feel free to substitute fish/veggies/etc. This is just what I used because I had it on hand - the technique remains the same. Also, I used one bag with a larger piece - you could make "mini" bags with individual portions.
Salmon in a Paper Bag
Brown Paper Bag
Olive Oil
1 lb. center cut salmon - bones removed
4 slices lemon
1 brussel sprout - shredded
1 carrot - thinly sliced
1 zucchini - thinly sliced
salt and pepper
1 tsp dried herbs (I used herbs de provence)
1. Preheat oven to 375 degrees.
2. Brush olive oil all over the brown paper bag (on the outside only).
3. Season fish with salt and pepper and herbs.
4. Toss veggies in bag. Place salmon and lemon slices on top of veggies.
5. Close the paper bag and place on baking sheet.
6. Bake for 8-10 minutes depending on thickness of salmon or fish.
7. Bring to the table and slice open the bag!
Enjoy!
Monday, October 12, 2009
Sauteed Shredded Brussel Sprouts and Apples
I know.
You are thinking - brussel sprouts? Really? But, when you either take the leaves apart or thinly "shred" the brussel sprouts and then saute them in some olive oil and a bit of salt and pepper - they take on a whole different texture and flavor.
Tonight I got back later than expected from the office. The kids had been home all day with Dad because it is Columbus Day and of course they had off (health care does not close on CD). So as I was driving home I stopped at the local grocer to see what kind of veggies looked good. And honestly, the brussel sprouts were beautiful! Small bright green heads of mini cabbage goodness. So - with a few of those and some apples the kids picked earlier in the Fall, I concocted my plan. Pasta. Easy. Apples and parmesan - always a good combo. And cabbage (I like to think of the brussel sprout as a baby cabbage) and something sweet like an apple - classic.
So - here it is:
Shredded Brussel Sprouts and Apples
I tossed this with enough spaghetti for 2 adults - kids "tried" some (there was plain spaghetti on the side) you can increase the amounts of veggies/etc. to toss with a lot of pasta - or you can serve this as a side dish (if you do this, I would not add in the parmesan - that was more for the spaghetti mix...)
Spaghetti - Cooked/Warm
4-5 brussel sprouts - cut in half through the core and thinly sliced or "shredded"
1 apple, cored and sliced thinly
2 tbsp olive oil
salt and pepper
1/4 cup grated parmesan
1. Heat olive oil in pan.
2. Saute brussel sprouts and apples until wilted and slightly browned/carmelized.
3. Add pinch of salt and pepper
4. Toss with spaghetti
5. Add in parmesan cheese and mix together.
Serve it up!!
You are thinking - brussel sprouts? Really? But, when you either take the leaves apart or thinly "shred" the brussel sprouts and then saute them in some olive oil and a bit of salt and pepper - they take on a whole different texture and flavor.
Tonight I got back later than expected from the office. The kids had been home all day with Dad because it is Columbus Day and of course they had off (health care does not close on CD). So as I was driving home I stopped at the local grocer to see what kind of veggies looked good. And honestly, the brussel sprouts were beautiful! Small bright green heads of mini cabbage goodness. So - with a few of those and some apples the kids picked earlier in the Fall, I concocted my plan. Pasta. Easy. Apples and parmesan - always a good combo. And cabbage (I like to think of the brussel sprout as a baby cabbage) and something sweet like an apple - classic.
So - here it is:
Shredded Brussel Sprouts and Apples
I tossed this with enough spaghetti for 2 adults - kids "tried" some (there was plain spaghetti on the side) you can increase the amounts of veggies/etc. to toss with a lot of pasta - or you can serve this as a side dish (if you do this, I would not add in the parmesan - that was more for the spaghetti mix...)
Spaghetti - Cooked/Warm
4-5 brussel sprouts - cut in half through the core and thinly sliced or "shredded"
1 apple, cored and sliced thinly
2 tbsp olive oil
salt and pepper
1/4 cup grated parmesan
1. Heat olive oil in pan.
2. Saute brussel sprouts and apples until wilted and slightly browned/carmelized.
3. Add pinch of salt and pepper
4. Toss with spaghetti
5. Add in parmesan cheese and mix together.
Serve it up!!
Friday, October 2, 2009
The best noodle kugel
So my favorite food magazine is closing: Gourmet. I can't believe it. Over the years I have collected, clipped, poured over, re-read, etc. etc. so many issues. I have to say that I thought some of the more recent changes to the magazine were not the best. However, the writing was stellar, the photography always beautiful, and so many of the recipes really were adaptable for "real life" - at least in my house.
At least the recipes are on-line at epicurious.
Sigh.
Anyway - as were are well into Sukkot, I thought I would pass along a great recipe I played with a bit over the holidays. I was never a fan of "savory" kugels nor do I particularly like ones with cheese. So, I always make mine "sweet" with more of an egg custard than anything else. It usually includes apples and "plumped" raisins - which are raisins soaked for about 20-30 minutes in either wine or grape juice. This year, I added some extra egg, used butter (the meal I was taking it to was dairy - you could use margarine to make it pareve if you need to) and also added in dried cranberries.
This one - a definite keeper.
Cranberry, Apple and Raisin Kugel
1 bag wide egg noodles
6 eggs
2 peeled, diced and cored apples
1/2 cup "plumped" golden raisins
1/4 cup dried cranberries
pinch of salt and pepper
1 stick butter (or margarine) cut into pieces
1 tbsp cinnamon
2 tbsp (or a bit more) sugar
1. Preheat oven to 350 and grease a 9x13 baking pan. (size doesn't really matter - this is what I had on hand).
2. Prepare egg noodles as directed on package and drain (I usually cook mine slightly under since they are cooked again in the oven).
3. While the noodles are cooking, in a large bowl, beat six eggs. Mix together with apples, raisins, cranberries, salt and pepper.
4. When noodles are drained and still warm, toss with egg and fruit mixture. Toss in pieces of butter (or margarine) until they are melted.
5. Place noodle mixture in prepared pan. Sprinkle sugar and cinnamon all over the top.
6. Bake for 35-45 minutes until set and golden brown.
YUM! (By the way - this can be served hot, warm, room temperature. I also like it cold. It will keep in the fridge for about 1 week.)
At least the recipes are on-line at epicurious.
Sigh.
Anyway - as were are well into Sukkot, I thought I would pass along a great recipe I played with a bit over the holidays. I was never a fan of "savory" kugels nor do I particularly like ones with cheese. So, I always make mine "sweet" with more of an egg custard than anything else. It usually includes apples and "plumped" raisins - which are raisins soaked for about 20-30 minutes in either wine or grape juice. This year, I added some extra egg, used butter (the meal I was taking it to was dairy - you could use margarine to make it pareve if you need to) and also added in dried cranberries.
This one - a definite keeper.
Cranberry, Apple and Raisin Kugel
1 bag wide egg noodles
6 eggs
2 peeled, diced and cored apples
1/2 cup "plumped" golden raisins
1/4 cup dried cranberries
pinch of salt and pepper
1 stick butter (or margarine) cut into pieces
1 tbsp cinnamon
2 tbsp (or a bit more) sugar
1. Preheat oven to 350 and grease a 9x13 baking pan. (size doesn't really matter - this is what I had on hand).
2. Prepare egg noodles as directed on package and drain (I usually cook mine slightly under since they are cooked again in the oven).
3. While the noodles are cooking, in a large bowl, beat six eggs. Mix together with apples, raisins, cranberries, salt and pepper.
4. When noodles are drained and still warm, toss with egg and fruit mixture. Toss in pieces of butter (or margarine) until they are melted.
5. Place noodle mixture in prepared pan. Sprinkle sugar and cinnamon all over the top.
6. Bake for 35-45 minutes until set and golden brown.
YUM! (By the way - this can be served hot, warm, room temperature. I also like it cold. It will keep in the fridge for about 1 week.)
Wednesday, May 27, 2009
Roasted Mustard Salmon
Despite being really crazy at work, I have had time to cook for the family. What I have been relying on are old standbys that the husband and kids love - they come out great every time and are quick and easy.
As I have written about before, my husband does not love fish (his love for tuna from the can boggles my mind). However, he does love salmon and this way in particular.
Some things to note.
1. When I buy fish, I buy fresh not frozen, and I usually buy on the same day I am making the fish. I usually go to Whole Foods (or some other store that is very clean - I am a bit obsessive about this point) and look for what is on sale, then talk to the fish guy about when it came in, quality, etc. This way, I get the freshest, best fish I can.
2. Fish should not smell fishy. Really. This is how you know it is fresh. It should have a slightly oceany smell but not very strong (like tuna from a can for instance).
3. I usually ask for a center cut and ask that the pieces be of the same size and thickness. This way, they all cook about the same time. Also, I ask them to remove any pin bones and depending on the fish, the skin. Some people like the skin - so up to you.
Roasted Mustard Salmon
1 side salmon
1 tsp olive oil
2-3 tsp dijon mustard - enough to put a thin layer on top of the salmon
salt and pepper
1 tsp herbs de provence or thyme
1. Preheat oven to 425. Or preheat broiler.
2. Place salmon in roasting pan or on tray rubbed with olive oil. Smear mustard on top of salmon so it is all over the top. Sprinkle with herbs and salt and pepper.
3. Put in oven for 10-12 minutes or until it is pink through and flakes. (Fish will continue cooking after you remove it from the oven - so best way to check is simply to stick a knife in and see if it is almost evenly pink throughout. If it is, pull it out. If you like it more rare, cook for less time.)
That's it!!! There are lots of variations on this. Sometimes I mix some breadcrumbs or panko with the mustard and put that on top. Sometimes I stick some slices of lemon underneath. Sometimes I put parmesan cheese on top of the mustard. They all work.
As I have written about before, my husband does not love fish (his love for tuna from the can boggles my mind). However, he does love salmon and this way in particular.
Some things to note.
1. When I buy fish, I buy fresh not frozen, and I usually buy on the same day I am making the fish. I usually go to Whole Foods (or some other store that is very clean - I am a bit obsessive about this point) and look for what is on sale, then talk to the fish guy about when it came in, quality, etc. This way, I get the freshest, best fish I can.
2. Fish should not smell fishy. Really. This is how you know it is fresh. It should have a slightly oceany smell but not very strong (like tuna from a can for instance).
3. I usually ask for a center cut and ask that the pieces be of the same size and thickness. This way, they all cook about the same time. Also, I ask them to remove any pin bones and depending on the fish, the skin. Some people like the skin - so up to you.
Roasted Mustard Salmon
1 side salmon
1 tsp olive oil
2-3 tsp dijon mustard - enough to put a thin layer on top of the salmon
salt and pepper
1 tsp herbs de provence or thyme
1. Preheat oven to 425. Or preheat broiler.
2. Place salmon in roasting pan or on tray rubbed with olive oil. Smear mustard on top of salmon so it is all over the top. Sprinkle with herbs and salt and pepper.
3. Put in oven for 10-12 minutes or until it is pink through and flakes. (Fish will continue cooking after you remove it from the oven - so best way to check is simply to stick a knife in and see if it is almost evenly pink throughout. If it is, pull it out. If you like it more rare, cook for less time.)
That's it!!! There are lots of variations on this. Sometimes I mix some breadcrumbs or panko with the mustard and put that on top. Sometimes I stick some slices of lemon underneath. Sometimes I put parmesan cheese on top of the mustard. They all work.
Friday, May 8, 2009
Grilled Whole Chicken
Yesterday was probably one of the most beautiful days in Chicago this year. The sun was out, it was in the low 70's and the sky was blue. Really a perfect day for grilling.
I often have used our grill (gas one I should mention) as a second oven. On holidays and other times when I simply run out of room, I have used it to roast vegetables in a pan, keep side dishes warm, make sauces or grill main courses.
And while I have rotisseried whole chickens and flattened them and grilled them, I never have used the grill to "grill/roast" a whole one.
Until yesterday.
Let me tell you something. This is a great way to make whole chicken. Easy, no fuss and the taste was terrific. It had some of the smokiness of the grill and the meat was incredibly juicy, with crisp lightly browned skin. Delicious.
Grilled Whole Chicken
Whole Chicken - About 3 1/2 lbs. Washed and Trimmed
1 lemon cut in half
10 sprigs of fresh thyme/rosemary or other fresh herbs
Salt and Pepper
Olive Oil (about 1 tsp)
1. Heat the grill - both sides.
2. Prepare the chicken. Stuff the cavity with the lemon and herbs. Rub with salt and pepper and a bit of olive oil.
3. When the grill is heated, turn off one side. Put the chicken on that side. Close the cover.
4. Cook the chicken for between 1 hour 15 minutes to 1 1/2 hours or until temp in thickest part is 175-180 or juices run clear. If one side cooks quicker than the other, turn the chicken so the less cooked part is closer to the heated side. Be careful not to spill out the juices.
5. Let rest for about 10 minutes and serve!
Happy Spring!!
I often have used our grill (gas one I should mention) as a second oven. On holidays and other times when I simply run out of room, I have used it to roast vegetables in a pan, keep side dishes warm, make sauces or grill main courses.
And while I have rotisseried whole chickens and flattened them and grilled them, I never have used the grill to "grill/roast" a whole one.
Until yesterday.
Let me tell you something. This is a great way to make whole chicken. Easy, no fuss and the taste was terrific. It had some of the smokiness of the grill and the meat was incredibly juicy, with crisp lightly browned skin. Delicious.
Grilled Whole Chicken
Whole Chicken - About 3 1/2 lbs. Washed and Trimmed
1 lemon cut in half
10 sprigs of fresh thyme/rosemary or other fresh herbs
Salt and Pepper
Olive Oil (about 1 tsp)
1. Heat the grill - both sides.
2. Prepare the chicken. Stuff the cavity with the lemon and herbs. Rub with salt and pepper and a bit of olive oil.
3. When the grill is heated, turn off one side. Put the chicken on that side. Close the cover.
4. Cook the chicken for between 1 hour 15 minutes to 1 1/2 hours or until temp in thickest part is 175-180 or juices run clear. If one side cooks quicker than the other, turn the chicken so the less cooked part is closer to the heated side. Be careful not to spill out the juices.
5. Let rest for about 10 minutes and serve!
Happy Spring!!
Thursday, May 7, 2009
Pasta Balloon Tie
So the kids named this pasta dish - I think it was because of the shape of the pasta I used - gemelli - which sort of looks like two pieces of string twisted together. Like a balloon tie!
But more to the point, this is a non-meat take on Pasta Carbonara! Creamy, delicious - (no smokiness because of lack of bacon/smoked meat, but really good nonetheless. I could have experimented with some liquid smoke or smoked salt/pepper - may try that next time).
I find that when I use fun shapes the kids tend to be more adventurous in what the eat so...
Pasta Balloon Tie
Some sort of pasta (I used 1/2 box of Gemelli)
2 egg yolks
1 cup finely diced fontina or monterey jack cheese
pinch of salt and pepper
dash of hot red pepper flakes (to taste - don't use too much!)
1/4 cup chopped fresh parsley
Grated Parmesan cheese for serving
1. Start making pasta as usual.
2. In a large bowl that you can mix the pasta in later, mix together all ingredients except the grated parmesan.
3. Drain pasta.
4. As soon as it is drained, pour pasta over mixture in the bowl. Continue tossing with sauce until the cheese is a bit melted and all pasta is covered with sauce.
5. Serve with grated parmesan.
A couple of things you can add...
1. Saute some onions in olive oil - carmelized would be delicious - toss with the pasta and sauce AFTER so the hot onions don't cook the egg.
2. Spinach. Once the pasta is tossed with the sauce, add some chopped spinach. The heat will wilt it some.
3. Other fresh herbs. In addition to parsley - try some chopped fresh basil!
4. Lemon zest. Add some freshly grated lemon zest to the sauce.
YUM!!!
But more to the point, this is a non-meat take on Pasta Carbonara! Creamy, delicious - (no smokiness because of lack of bacon/smoked meat, but really good nonetheless. I could have experimented with some liquid smoke or smoked salt/pepper - may try that next time).
I find that when I use fun shapes the kids tend to be more adventurous in what the eat so...
Pasta Balloon Tie
Some sort of pasta (I used 1/2 box of Gemelli)
2 egg yolks
1 cup finely diced fontina or monterey jack cheese
pinch of salt and pepper
dash of hot red pepper flakes (to taste - don't use too much!)
1/4 cup chopped fresh parsley
Grated Parmesan cheese for serving
1. Start making pasta as usual.
2. In a large bowl that you can mix the pasta in later, mix together all ingredients except the grated parmesan.
3. Drain pasta.
4. As soon as it is drained, pour pasta over mixture in the bowl. Continue tossing with sauce until the cheese is a bit melted and all pasta is covered with sauce.
5. Serve with grated parmesan.
A couple of things you can add...
1. Saute some onions in olive oil - carmelized would be delicious - toss with the pasta and sauce AFTER so the hot onions don't cook the egg.
2. Spinach. Once the pasta is tossed with the sauce, add some chopped spinach. The heat will wilt it some.
3. Other fresh herbs. In addition to parsley - try some chopped fresh basil!
4. Lemon zest. Add some freshly grated lemon zest to the sauce.
YUM!!!
Monday, April 27, 2009
Flatbread - Socca - Whatever.
This is another one of those... really? it works? it tastes good? kind of recipes. It is an adaptation of socca - a basic flatbread recipe - and works great with all kinds of flavoring/etc. The idea of course is from Mark Bittman of the NY Times - forwarded by my dad.
The kids especially liked it - using it to scoop up hummus and the like.
Give it a try. FYI - the only problem is it takes between 45 minutes and an hour depending on the type of flour you use - but other than the mixing - it pretty much "bakes" itself!
Basic Flatbread
1 1/2 cups flour (I used white flour because that is what I had. You can use whole wheat/chickpea/combination/etc.)
1 1/2 cups water
1 tbsp olive oil
1 green onion chopped
1 tsp cumin
pinch of kosher salt (about 1 tsp)
1. Preheat oven to 450.
2. In a 10 inch non-stick skillet, place olive oil.
3. In a bowl, mix together flour, water, green onion, cumin and salt.
4. When oven is hot, put skillet with olive oil in for 2 minutes to heat oil.
5. Remove heated skillet and oil from oven (don't forget to wear a mitt before handling the handle! Ouch!!)
6. Pour batter into skillet. Put back in oven.
7. Bake for 45 minutes to 1 hour - or until golden brown on edges. You can flip it and cook a bit more if you want something crispier.
8. Cut into wedges and serve!
The texture is not completely crisp - but a bit chewy and crispy at the same time. If you want something less crisp, add a bit more water - or cook for less time. For more crisp, a bit less water and more time. Just watch it so it doesn't burn.
The kids especially liked it - using it to scoop up hummus and the like.
Give it a try. FYI - the only problem is it takes between 45 minutes and an hour depending on the type of flour you use - but other than the mixing - it pretty much "bakes" itself!
Basic Flatbread
1 1/2 cups flour (I used white flour because that is what I had. You can use whole wheat/chickpea/combination/etc.)
1 1/2 cups water
1 tbsp olive oil
1 green onion chopped
1 tsp cumin
pinch of kosher salt (about 1 tsp)
1. Preheat oven to 450.
2. In a 10 inch non-stick skillet, place olive oil.
3. In a bowl, mix together flour, water, green onion, cumin and salt.
4. When oven is hot, put skillet with olive oil in for 2 minutes to heat oil.
5. Remove heated skillet and oil from oven (don't forget to wear a mitt before handling the handle! Ouch!!)
6. Pour batter into skillet. Put back in oven.
7. Bake for 45 minutes to 1 hour - or until golden brown on edges. You can flip it and cook a bit more if you want something crispier.
8. Cut into wedges and serve!
The texture is not completely crisp - but a bit chewy and crispy at the same time. If you want something less crisp, add a bit more water - or cook for less time. For more crisp, a bit less water and more time. Just watch it so it doesn't burn.
Saturday, April 25, 2009
Cheese.
During Passover I had the thought to make spinach ricotta gnocchi. Also, since my dad was around, and we love to cook together, I thought we would do something we had always talked about. Making cheese.
Yes. Cheese.
Now don't go - Dani, you are out of your mind!
This was so simple I am getting ready to make my next batch. The recipe is also very forgiving - no measuring temperature or anything.
Here is the recipe - next time I will take pictures and post. (Adapted from Mark Bittman)
1/2 gallon milk (I used whole milk)
2 cups buttermilk
salt (optional - the first time we didn't use it)
cheesecloth
strainer
1. Place 3 layers of cheesecloth on top of one another - wet them, wring them out, put in the strainer over a bowl.
2. Place milk in heavy bottomed pot. Heat milk until it is bubbling up the sides a bit. Every once and a while stir it and "scrape" the bottom so the milk doesn't burn. This takes about 10 minutes or so... maybe a bit more.
3. When milk is bubbling, pour in the buttermilk and start to stir constantly. Remove from heat.
4. Keep stirring. What will happen is the curds will separate from the whey. It will look like egg whites floating in yellow liquid. Seriously cool.
5. You can add salt at this point or not. You can also add salt later.
6. Pour curds and whey through cheesecloth and strainer.
7. Since we made ricotta style cheese, we left it for about 15 minutes, then put it in a container. If you want more "compacted" cheese, use 4 cups of buttermilk instead of 2, simply take the ends of the cheesecloth, twist together and tie, let whey continue to drip through strainer for a bit, (you can hang it and let it "drip out") then refrigerate.
This was not only easy, but tasted delicious.
We incorporate the ricotta into what eventually became a spinach/ricotta casserole/lasagna.
Delicious. You need to try it and see it to believe it!
Yes. Cheese.
Now don't go - Dani, you are out of your mind!
This was so simple I am getting ready to make my next batch. The recipe is also very forgiving - no measuring temperature or anything.
Here is the recipe - next time I will take pictures and post. (Adapted from Mark Bittman)
1/2 gallon milk (I used whole milk)
2 cups buttermilk
salt (optional - the first time we didn't use it)
cheesecloth
strainer
1. Place 3 layers of cheesecloth on top of one another - wet them, wring them out, put in the strainer over a bowl.
2. Place milk in heavy bottomed pot. Heat milk until it is bubbling up the sides a bit. Every once and a while stir it and "scrape" the bottom so the milk doesn't burn. This takes about 10 minutes or so... maybe a bit more.
3. When milk is bubbling, pour in the buttermilk and start to stir constantly. Remove from heat.
4. Keep stirring. What will happen is the curds will separate from the whey. It will look like egg whites floating in yellow liquid. Seriously cool.
5. You can add salt at this point or not. You can also add salt later.
6. Pour curds and whey through cheesecloth and strainer.
7. Since we made ricotta style cheese, we left it for about 15 minutes, then put it in a container. If you want more "compacted" cheese, use 4 cups of buttermilk instead of 2, simply take the ends of the cheesecloth, twist together and tie, let whey continue to drip through strainer for a bit, (you can hang it and let it "drip out") then refrigerate.
This was not only easy, but tasted delicious.
We incorporate the ricotta into what eventually became a spinach/ricotta casserole/lasagna.
Delicious. You need to try it and see it to believe it!
Friday, March 13, 2009
Easy Salmon with Butter and Olive Oil
I know lots of people are afraid of making fish - but there are some simple techniques that make it a snap.
The best one I know - roasting. Easy, no fuss, and usually - no mess.
Simple Roasted Salmon with Butter and Olive Oil
3 4 oz pieces of salmon fillets (make sure they are about the same size)
2-3 tbsp olive oil
1 tbsp butter cut into thirds (or the number of fillets you have)
salt and pepper
Note: You will want to use a small frying pan or other small pan that has sides - just big enough to fit the salmon without crowding, so the olive oil is about 1/8 inch deep and coats the pan. You are not looking to "fry" the salmon - but place it in enough olive oil so it doesn't stick and there starts to be a sauce in the pan.
1. Preheat oven to 425.
2. Put olive oil in bottom of small heat resistant frying pan so there is a nice layer of olive oil on the bottom of the pan.
3. Place salmon in the pan, sprinkle with salt and pepper.
4. Roast in the oven for 10 minutes.
5. After 10 minutes, place one tab of butter on each fillet. Return to oven for another 5 minutes of cooking - or until just done (salmon should 'flake' - the salmon will continue cooking once it is removed from the oven)
6. Remove from oven and with a spoon, gently spoon olive oil and butter over fillets.
7. Serve and enjoy!
I served this salmon tonight with some quinoa mixed with diced carrots and peas for a quick quinoa pilaf and a salad. Simply follow the directions to make the quinoa (1 cup of quinoa + 2 cups of water bring to a boil and simmer for about 15 minutes until all water absorbed) and add some diced veggies at the beginning to the pot (essentially throw everything in together - simmer for 15 minutes and voila!)
The best one I know - roasting. Easy, no fuss, and usually - no mess.
Simple Roasted Salmon with Butter and Olive Oil
3 4 oz pieces of salmon fillets (make sure they are about the same size)
2-3 tbsp olive oil
1 tbsp butter cut into thirds (or the number of fillets you have)
salt and pepper
Note: You will want to use a small frying pan or other small pan that has sides - just big enough to fit the salmon without crowding, so the olive oil is about 1/8 inch deep and coats the pan. You are not looking to "fry" the salmon - but place it in enough olive oil so it doesn't stick and there starts to be a sauce in the pan.
1. Preheat oven to 425.
2. Put olive oil in bottom of small heat resistant frying pan so there is a nice layer of olive oil on the bottom of the pan.
3. Place salmon in the pan, sprinkle with salt and pepper.
4. Roast in the oven for 10 minutes.
5. After 10 minutes, place one tab of butter on each fillet. Return to oven for another 5 minutes of cooking - or until just done (salmon should 'flake' - the salmon will continue cooking once it is removed from the oven)
6. Remove from oven and with a spoon, gently spoon olive oil and butter over fillets.
7. Serve and enjoy!
I served this salmon tonight with some quinoa mixed with diced carrots and peas for a quick quinoa pilaf and a salad. Simply follow the directions to make the quinoa (1 cup of quinoa + 2 cups of water bring to a boil and simmer for about 15 minutes until all water absorbed) and add some diced veggies at the beginning to the pot (essentially throw everything in together - simmer for 15 minutes and voila!)
Monday, March 9, 2009
Spring Peas, Asparagus and Pasta
It's almost Spring. I can taste it. Last week we had a couple of warmer days - even though it rained. And, you can just begin to see the buds coming out on the trees. Oh, it's there. Believe me! Personally, I cannot wait! Chicago has had a terribly long and snowy winter and the thought of walking around a farmer's market and starting to plan out our veggie garden makes me giddy (and thank you Target for putting out your garden stuff early... SO tempting!!)
Anyway, I digress.
Question, as always - what's for dinner? As we look toward spring, I want green. Lots of it. And I want peas. The best days are when early in the spring season you go to the farmer's market and there are FRESH peas - in the pod - so sweet. Unadorned, they are a great snack. Slightly steamed works too. In addition to peas, Spring makes me think of tender asparagus. Thin stemmed. Slightly steamed - delicious.
However, there are certain (ahem) wonderful significant others who really don't like asparagus. However, if you saute it (or roast it) - it loses a lot of the bitter taste and sweetens up. Pair asparagus with some fresh (or frozen) petite green peas - mix with pasta and you have a winner! If the kids don't go do sauteed veggies in their pasta, make everything separate (I always have a bowl of plain steamed carrots or peas just in case) and they can put it together as they like.
Spring Pasta with Asparagus and Peas
(serves 4)
1/2 box favorite pasta (rotini, etc... something that will hold up to the veggies)
1 bunch asparagus
2 cups fresh peas (or frozen)
1 clove garlic, minced
1 tbsp olive oil
1 tbsp fresh minced sage
kosher salt
pepper
1. Start making pasta (boil water, add salt, add pasta, etc...)
2. As pasta is cooking, prepare vegetables. For asparagus, snap off the ends (there will be a natural break where the stem is tough), and cut into 2 inch pieces (thirds).
3. Heat oil in pan. Toss in garlic and swirl gently so it doesn't burn. After about 30-45 seconds (before garlic turns brown), throw in asparagus. Cook for about 5 minutes, tossing gently so it is coated with olive oil and garlic.
4. When the asparagus turns bright green, sprinkle with a small amount of salt and pepper (layer the flavors people!!)
5. Toss in rest of ingredients (peas, sage) and saute gently until the peas are just bright green and warmed through.
6. By this time, the pasta should be done.
7. Drain the pasta, toss with the veggie mixture and serve with grated parmesan.
By the way, if you like a bit more of a "sauce," you can always add a bit of vegetable stock to the veggie mixture as it is cooking - about 1/2 cup should do - a tbsp or two of cream at the end (my family doesn't really do "cream sauce")
That's all folks! Enjoy!!
Anyway, I digress.
Question, as always - what's for dinner? As we look toward spring, I want green. Lots of it. And I want peas. The best days are when early in the spring season you go to the farmer's market and there are FRESH peas - in the pod - so sweet. Unadorned, they are a great snack. Slightly steamed works too. In addition to peas, Spring makes me think of tender asparagus. Thin stemmed. Slightly steamed - delicious.
However, there are certain (ahem) wonderful significant others who really don't like asparagus. However, if you saute it (or roast it) - it loses a lot of the bitter taste and sweetens up. Pair asparagus with some fresh (or frozen) petite green peas - mix with pasta and you have a winner! If the kids don't go do sauteed veggies in their pasta, make everything separate (I always have a bowl of plain steamed carrots or peas just in case) and they can put it together as they like.
Spring Pasta with Asparagus and Peas
(serves 4)
1/2 box favorite pasta (rotini, etc... something that will hold up to the veggies)
1 bunch asparagus
2 cups fresh peas (or frozen)
1 clove garlic, minced
1 tbsp olive oil
1 tbsp fresh minced sage
kosher salt
pepper
1. Start making pasta (boil water, add salt, add pasta, etc...)
2. As pasta is cooking, prepare vegetables. For asparagus, snap off the ends (there will be a natural break where the stem is tough), and cut into 2 inch pieces (thirds).
3. Heat oil in pan. Toss in garlic and swirl gently so it doesn't burn. After about 30-45 seconds (before garlic turns brown), throw in asparagus. Cook for about 5 minutes, tossing gently so it is coated with olive oil and garlic.
4. When the asparagus turns bright green, sprinkle with a small amount of salt and pepper (layer the flavors people!!)
5. Toss in rest of ingredients (peas, sage) and saute gently until the peas are just bright green and warmed through.
6. By this time, the pasta should be done.
7. Drain the pasta, toss with the veggie mixture and serve with grated parmesan.
By the way, if you like a bit more of a "sauce," you can always add a bit of vegetable stock to the veggie mixture as it is cooking - about 1/2 cup should do - a tbsp or two of cream at the end (my family doesn't really do "cream sauce")
That's all folks! Enjoy!!
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