Tuesday, March 19, 2024

Vegetarian Black Bean Sweet Potato Enchilidias

                                                          
Vegetarian Black Bean Sweet Potato Enchiladas
Amazing black bean and sweet potato enchiladas, smothered in salsa verde. A delicious, hearty vegetarian entrée. Recipe yields 10 enchiladas, enough for about 5 servings.
Ingredients:
Filling
1 ¼ pounds sweet potatoes (2 small-to-medium)
1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
4 ounces (1 cup) grated Monterey Jack cheese
2 ounces (½ cup) crumbled feta cheese
2 small cans (4 ounces each) diced green chiles
1 medium jalapeño, seeded and minced
2 cloves garlic, pressed or minced
2 tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon cayenne pepper (optional)
¼ teaspoon salt, more to taste
Freshly ground black pepper

Remaining Ingredients
2 cups (16 ounces) mild salsa verde, either homemade or store-bought
10 corn tortillas
4 ounces (1 cup) grated Monterey Jack cheese
2 tablespoons sour cream
1 tablespoon water
¼ cup chopped red onion
¼ cup chopped fresh cilantro

Directions:
Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup.

Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake until they’re tender and cooked through, about 30 to 35 minutes. Leave the oven on, since we’ll bake the assembled enchiladas soon (no temperature adjustments necessary).

Meanwhile, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about ½ cup). In a medium mixing bowl, combine all of the remaining filling ingredients.

Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins, and lightly mash the sweet potatoes with a fork or the back of a spoon.
Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added ¼ teaspoon) and pepper.

Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them. Wrap them in a clean tea towel so they stay warm.

Working with one tortilla at a time, spread about ½ cup filling down the center each tortilla, then wrap both sides over the filling and place it in your baking dish. Repeat for all of the tortillas.

Top with the remaining salsa verde and cheese. Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden.

Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top them with cilantro and red onion. Serve.

Monday, March 18, 2024

Egg Bites

Egg Bites
This recipe was inspired by Starbucks. 
Equipment:  Nonstick Muffin Pan,  Blender,  Steamer Basket
Ingredients

Extra-virgin olive oil, for the pan
6 large eggs
¾ cup whole milk cottage cheese
¼ teaspoon sea salt
Freshly ground black pepper
3 cups fresh spinach, 3 ounces
½ cup diced roasted red bell pepper, about 1 pepper
½ cup chopped green onion, about 2 green onions

Directions:
Preheat the oven to 350°F and grease a nonstick muffin tin with olive oil.

In a blender, place the eggs, cottage cheese, salt, and several grinds of pepper. Blend until smooth.

Place the spinach in a steamer basket and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 1 minute, or until the spinach is wilted. Transfer to a strainer and squeeze out the excess water. Roughly chop.

Place the spinach in a medium bowl and add the peppers and scallions. Toss to combine and measure ¼ cup of the mixed vegetables. Set aside.

Evenly divide the remaining veggies among the muffin cups. Pour a scant ¼ cup of the egg mixture over the vegetables in each well. Divide any remaining egg mixture evenly among the wells. Evenly sprinkle the reserved ¼ cup vegetables on top.

Bake for 18 to 22 minutes, or until the eggs are set. Let cool for 5 minutes before removing from the pan.

Saturday, March 16, 2024

Roast Asparagus Soup With Potatoes.

 
Roasted Asparagus Soup With Potato

Serves 6 to 8

1 lb. fresh asparagus, tough ends snapped off 

1 1/2 T. olive oil 

1/2 tsp. salt 

1/2 tsp. pepper 

4 T. butter, divided use 

1 cup diced onion 

 2 medium-size Yukon gold potatoes, peeled and diced 

4 cups chicken broth 

Salt and pepper to taste 

6 T. crème fraiche 

12 pieces (cut in 1-inch lengths) chives 

Directions:

Preheat oven to 400 degrees. Coat asparagus lightly with olive oil and arrange on a baking sheet in a single layer; season with salt and pepper. Roast for 16 minutes or until tender and slightly browned, turning over after 8 minutes. Remove from oven and let cool. 

 

Meanwhile, melt 2 tablespoons butter in a large Dutch oven over medium-high heat; add onion, and cook, stirring frequently, 3 minutes or until tender. Add remaining butter and stir until melted. Add potatoes, and cook, stirring occasionally, 3 minutes. Stir in chicken broth. Bring to boil; reduce heat to medium, and simmer 8 to 10 minutes or until potatoes are tender. 

 

Chop asparagus into 1/4-inch pieces. Add chopped asparagus to soup; cook, stirring occasionally, 4 minutes. Remove from heat and let cool 10 minutes. 

 

Process asparagus soup mixture in batches in a blender 8 to 10 seconds or until smooth, stopping to scrape down sides (or use an emersion blender right in the pot). Return asparagus mixture to Dutch oven. Cook over medium heat, stirring occasionally, for 5 minutes or until thoroughly heated. Season with salt and pepper to taste. 

 

5. To serve, spoon hot soup into bowls and drizzle with crème fraiche and cross 2 chive pieces in the center of each bowl.

Friday, March 15, 2024

Irish Soda Bread With Golden Raisins

At this time of year I like to share a couple of my favorites for St. Patrick's Day. You may have already tried this Soda Bread recipe but it's worth finding it again this year. It's moist and delicious slathered with butter and even toasted after it's been around a couple of days. It's a hit!

if you want something Green but not traditional this year, try my Roasted Asparagus Soup. The recipe posts tomorrow. It's so good and so green! It makes a great beginning to any meal but I love it with ham and even lamb for Easter too.



IRISH SODA BREAD WITH CARAWAY SEEDS 

AND GOLDEN RAISINS


I love this soda bread! Do make both loaves--the second one freezes beautifully!

Ingredients:  

Makes 2 loaves.

3 1/2 cups flour

1 tsp. baking powder

1 tsp. salt

2 T. caraway seeds

1/4 cup unsalted butter, cut in cubes

 2 cups golden raisins

1 1/2 cups buttermilk

1 large egg

1 1/2 tsp. baking soda

3 T. melted butter

Directions

Preheat oven to 375 degrees. In a food processor combine flour, baking powder, salt and caraway seeds; pulse until combined. Add butter and pulse until dispersed evenly throughout flour mixture. Transfer mixture to a large bowl and stir in the golden raisins.

 

In 2 cup liquid measuring cup, combine the buttermilk, egg and baking soda; whisk until combined. Add liquid mixture to flour/raisin mixture. Dough will be very sticky.

 

Flour a board liberally. Divide dough in half and form into two rounded mound-type loaves, adding just enough flour to prevent sticking. Place bread mounds on parchment-lined baking sheet. Bake for 30 to 40 minutes or until lightly golden. Remove bread to a cooling rack and brush with melted butter. Serve warm or at room temperature.

Thursday, March 14, 2024

Chicken Thighs In Galic Sauce

 

Chicken Thighs In Garlic Sauce
Ingredients:
5 lbs. chicken thighs
1/2 cup all purpose flour
2 shallots, chopped
3/4 garlic cloves
3 teaspoons salt or to taste
1 teaspoon black pepper
1 teaspoon oregano
2 tablespoons fresh parsley
1/4 tablespoon butter
12 cherry tomatoes, cut in half
1/2 cup white wine
1/4 cup EVOO
Directions:
Place thighs in a large bowl and season with S&P and oregano.  Mix well together.  Remove and coat with flour.  In a deep pan heat on medium high,  then add  EVOO.  Add chicken thighs and brown on both sides.  Remove thighs and set aside.  

Bring heat down to medium and add butter, garlic, and shallots: Sauté until translucent.  Add wine and let sauce reduce for 5 minutes.  Add the thighs back to the pan with the tomatoes and parsley and let simmer on medium-low for 5 more minutes.

Serve over rice or your choice of vegetable or polenta. 


Wednesday, March 13, 2024

Frikadellen

 

Frikadellen translated in German means "in between".
For centuries people in Germany and beyond have been enjoying frikadellen. Something between meatballs and hamburgers, this delicacy first rose to prominence in Germany during the 1700s. They are not only eaten in Germany, but also in Poland and throughout Scandinavia.

These meat patties can be eaten like burgers on rolls or like meatballs, usually served with potato salad or a cabbage dish. The flavorful and versatile frikadellen is traditionally also eaten cold on picnics, owing 
to their convenient shape and size for sandwiches.
Ingredients:
1 medium yellow onion, finely chopped
3 slices stale bread
1/4 cup milk
1 clove garlic, minced
1/2 pound ground beef (80% lean recommended)
1/2 pound ground pork
1 egg
1/4 cup fresh parsley, chopped
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 teaspoon prepared dijon mustard
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon ground ginger
1/4 teaspoon ground mace
1/4 teaspoon ground coriander
4 tablespoons olive oil, divided
1 tablespoon butter

Directions:
Warm milk for 30 seconds in the microwave. Tear bread into small pieces and then pour the warm milk over them. Allow bread to absorb the milk for 10 minutes and then squeeze out as much of the excess liquid as possible. Discard the milk from this process.

Heat 1 tablespoon of oil in a pan and sauté onion pieces until they become translucent. Add garlic and cook one minute more. Remove from heat.

Place onions and garlic in a bowl along with bread, beef, pork, egg, parsley, salt, pepper, yellow mustard, oregano, paprika, ginger, mace, and coriander and stir.
    Place onions and garlic in a bowl along with bread, beef, pork, egg, parsley, salt, pepper, yellow mustard, oregano, paprika, ginger, mace, and coriander and stir.
  1. Knead mixture until completely blended. Divide into 4 equal parts and shape into balls. Then slightly flatten the frikadellen into patties. Chill patties for 30 minutes.
  2. Knead mixture until completely blended. Divide into 4 equal parts and shape into balls. Then slightly flatten the frikadellen into patties. Chill patties for 30 minutes.
  3. Heat remaining oil and butter in pan over medium-high heat. Fry frikadellen until brown on each side, then reduce heat and cook until internal temperature of at least 160˚ is reached. Total cook time should be about 10 minutes for each side.

Tuesday, March 12, 2024

Pickled Raw Beets

 
Pickled Raw Beets
Slicing beets super thin and letting them soften in salt before packing in a spiced brine is a quick way to create a condiment that’s great for amping up a cheese plate, salad or sandwich.

TIP
Use those beautiful beet greens! Wash well, chop the stems and sauté in a little olive oil, garlic and spice (if desired) until tender. Add chopped leaves and cook until wilted. Or use the raw chopped leaves in a hearty salad.

Monday, March 11, 2024

Old Fashioned Soft Molasses Cookies!

 

Old Fashioned Soft Molasses Cookies!!!
Can you smell them?  Can you taste them?  OH Yes!

Ingredients:
1 Cup Packed Brown Sugar
1 Cup Butter, Softened
¼ Cup Dark Molasses
1 Large Egg
1 Teaspoon Vanilla Extract
2 ½ Cups All Purpose Flour
2 Teaspoons Baking Soda
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Ginger
½ Teaspoon Salt
¼ Cup Granulated Sugar, For Rolling
Directions:
Preheat oven to 325 degrees. 
Prepare a large baking sheet with parchment paper or non stick cooking spray, set aside.

In a large bowl using a hand mixer, or in the bowl of your stand mixer fitted with the paddle attachment beat together the brown sugar, butter, molasses, egg, and vanilla until well combined.

Mix in the flour, baking soda, cinnamon, ginger, and salt.

Shape the dough by rounded tablespoon fulls into 1 ½ inch balls. Dip the cookies into the granulated sugar and place 2 inches apart on the prepared baking sheet.

Bake in preheated oven for 13-15 minutes just until set. Remove cookies to a wire rack to cool immediately.

Saturday, March 9, 2024

Cedar Plank Burgers

 
Cedar Plank Burgers by Bobby Flay

Level: Intermediate
Total: 3 hr 35 min. Inactive: 2 hr Cook time 55 min Yield: 4 servings


Bobby Flay says, "This recipe proves that cedar plank cooking is not just for salmon anymore. Cooking burgers over cedar planks creates amazing flavor, infusing every bite with smoky complexity. This is a fun and creative way to serve hamburgers at your next outdoor barbecue."
Ingredients
Grilled Mushrooms and Onions:
4 portobello mushrooms, stems removed
4 shiitake mushrooms, stems removed
2 Walla Walla onions, peeled and cut into 1/4-inch slices
Canola oil
Salt and freshly ground black pepper
Burgers:
2 untreated cedar planks, each about 5 by 12 inches, soaked in water to cover for at least 2 hours (available at hardware stores)
1 1/2 pounds ground chuck (80-percent lean)
1 cup Red Wine Barbeque Sauce, recipe follows
8 slices good-quality aged white Cheddar
4 hamburger buns, split and lightly toasted on the grill

Red Wine Barbecue Sauce:
1 1/4 cups ketchup
2 tablespoons ancho chile powder
2 tablespoons honey
2 tablespoons molasses
2 tablespoons dark brown sugar
1 heaping tablespoon Dijon mustard
1 tablespoon paprika
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon chile de arbol or cayenne powder
1 canned chipotle chile in adobo, chopped
2 cups dry red wine, such as pinot noir

Directions:
For the grilled mushrooms and onions: 
Prepare a charcoal grill for direct and indirect heat. Brush the portobello mushrooms, shiitake mushrooms and onions with oil on both sides and season with salt and pepper. Grill over direct heat on both sides until slightly charred and just cooked through, 4 to 5 minutes per side. Reserve for the burgers.

For the burgers: 
Remove the planks from the water and place them over direct heat for about 2 minutes per side. Remove the planks from the grill and brush the top side with oil.

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Brush with canola oil and sprinkle with salt and pepper. Put the burgers on the grill over direct heat and cook until nicely charred, about 3 minutes. Flip and cook until the second side is charred, about 3 minutes. Place 2 burgers on each cedar plank. Put the planks over indirect heat, brush each burger with 1 tablespoon Red Wine Barbeque Sauce and top each with 2 slices of cheese. Cover the grill to melt the cheese and finish cooking,
about 5 minutes.

Put the burgers on the bottom buns and top each with more barbeque sauce, some mushroom caps, some grilled onions and the top bun. Serve immediately.

Red Wine Barbecue Sauce:
Combine the ketchup, 1 cup water, ancho chile powder, honey, molasses, sugar, mustard, paprika, vinegar, Worcestershire sauce, chile de arbol, and chipotle chile in a medium saucepan over medium heat. Bring to a simmer and cook until thickened, about 30 minutes, stirring occasionally.

Meanwhile, bring the wine to a simmer in a small saucepan over medium heat. Simmer until reduced to 1 cup, about 20 minutes. Stir the reduced wine into the sauce. Season with salt and pepper. Pour into a bowl and allow to cool at room temperature. (The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.)

Friday, March 8, 2024

How To Cook Potatoes, Step By Step.

 
How To Cook Potatoes, Step By Step
For Potato Salad
Directions:
Peel the potatoes if using russets or Yukon gold. Cut out any blemishes.  Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller).

Place the potatoes in a sauce pan and cover by about an inch with COLD water. Always start with cold water. If you boil the water first, the potatoes won’t cook as evenly (the exterior will cook too fast). I also salt my water with about a teaspoon of kosher salt.

Cover the pan and bring the water to a boil. Then reduce the heat to medium and remove the lid so the water doesn’t boil over, and so you can keep a close eye on the potatoes.

Pierce the potatoes with the tip of a paring knife every minute or so at this stage. Look for a little resistance. If the potato cracks apart or the knife slides right through rapidly, the potato is overcooked.

Taste the potatoes each time you check them with the knife. Your sample should have some body to it, an al dente quality. It should seem slightly undercooked and should fully retain its shape still. Remember that the potatoes will keep cooking a bit from the residual heat even after the water is poured off of them.

Pour into a colander immediately when you discover the potatoes are done.


My russets cooked in 13 minutes. Yukon gold: 15 minutes. Red potatoes: 16 minutes.

Will perfectly cooked russets still get a little crumbly around the edges? Yes. Is this a problem? Not at all! In fact, the bit of crumble mixes with the dressing and makes for a kind of coating on the potatoes.

How Do You Not Overcook Potatoes For Potato Salad?

The key here is to stay on it. Start testing the potatoes every minute or so once they come to a boil in the cooking water. Pierce with the tip of a sharp knife, watching for an al dente potato because they continue to cook from residual heat even after removing from the water. Also: don’t cut the potato dice too small (1/2-inch at the smallest).


How Do You Cut Potatoes For Potato Salad?

Peel the potatoes if using Russet or Yukon Gold. Cut across the middle lengthwise once (like making a sandwich cut) and then across a few times to make potato sticks. Then dice by cutting crosswise in 1/2-inch dice.


Is it Better To Boil Potatoes Whole Or Cut Up For Potato Salad?Always cut up the potatoes into a dice before boiling them. If you boil the potatoes whole, the exterior of the potato will get too soft and crumbly before the interior has a chance to cook through.

Best Potatoes For Potato Salad?

Russet, Yukon Gold, or red potatoes (new potatoes) are all excellent for potato salad. They do cook at different rates so be sure to adjust cook time depending on which type of potato you select.

 How Long To Boil Potatoes for Potato Salad?

The cooking time for potatoes for potato salad depends on the type of potato used. Start with cold water and add the diced potatoes. From there, cook Russet Potatoes for 13 minutes, Yukon Gold potatoes for 15 minutes, and Red Potatoes for 16 minutes.

Do you Put The Potatoes In Before Or After Boiling?

Add diced potatoes to cold, salted water before boiling, for potato salad.


Should You Let Potatoes Cool Before Making Potato Salad?

Yes, if your potato salad is a cold salad, as most are, allow the cooked potatoes to cool to room temperature before adding the dressing and other ingredients.

Thursday, March 7, 2024

Ten Most Popular Recipe Posts 3/'24

Ten Most Popular Recipe Posts  3/7/'24
I consider myself an experienced cook. I enjoy a challenge with new recipes and delight in entertaining. My mother was an excellent cook with a talent in yeast breads and pies served on the flakiest crusts. At family pot-luck meals, everyone waited for what "Aunt Bernie" had prepared.  I will share what others who come to the blog have used most frequently.  My hope is you sharpen your skills or just enjoy the recipes I post!

Tony Roma Coleslaw                                   6115 views
Kale Salad                                                    3781 views
Lazarus Chicken Salad                                3725 views
White Chocolate Cranberry Pistachio Tart  3101 views
Raclette Party                                               2235 views
Lazarus Bread Pudding                                1874 views
Tuscan Soup                                                 1435 views
Martha Stewart Lemon Meringue Pie          1371 views
Stracciatella Semifreddo                              1308 views
Boursin Polenta                                            1274 views


Wednesday, March 6, 2024

Banana Rum Souffle

Banana-Rum Soufflé
Ripe bananas and spicy dark rum are a match made in heaven, and they make two appearances, both in the soufflé and as a decadent topping. A melting scoop of vanilla ice cream is the proverbial cherry on top. Any leftover caramel bananas are an excellent topping for French toast or pancakes the next day.  Serves 4
Ingredients:
1/4 cup (60 mL) salted butter, divided
2 tbsp (30 mL) granulated sugar
4 firm ripe bananas, divided
1 1/3 cups (330 mL) packed dark brown sugar, divided
6 tbsp (90 mL) dark rum, divided
2 tbsp (30 mL) cornstarch
3 large egg whites
Pinch cream of tartar
Vanilla ice cream to serve 

Directions:
Preheat oven to 350°F (177°C).

Using 1 tbsp (15 mL) butter, grease four 10-oz (285-mL) ovenproof ramekins, then coat with granulated sugar. Place on a baking tray.

Cut 2 bananas into 1/3-inch (8-mm) thick rounds. Set aside.

In a medium saucepan, heat remaining butter and 2/3 cup (150 mL) brown sugar over medium heat until bubbling and beginning to caramelize, about 2 minutes. Remove from heat and reduce heat to low. Carefully add 1/4 cup (60 mL) rum. When bubbling subsides, stir in sliced bananas. Return to low heat and cook to soften, about 1 minute. Remove from heat and cool.

In a food processor, blend remaining 2 bananas, 2 tbsp (30 mL) rum and cornstarch. Transfer to a large mixing bowl and set aside.

In bowl of a stand mixer fitted with whisk, beat egg whites and cream of tartar on medium speed until doubled in volume, about 3 minutes. Gradually add remaining brown sugar. Continue beating until firm glossy peaks form, scraping down bowl halfway through, about 3 minutes.

Fold a third of egg whites into puréed bananas then gently fold in rest. Divide between prepared ramekins. Bake until risen, firm and nicely browned, 22 to 25 minutes.

Serve immediately, topped with caramel bananas and scoop of ice cream.  Serves 4






Tuesday, March 5, 2024

Salmon On Fennel Salad With Citrus Dressing.

        
                  Salmon on Fennel Salad with Citrus Dressing                              
This zesty salad complements salmon’s richness while almonds add crunch. The fish can be served hot or cold as a light main course. To serve it as a hearty starter for a meal, cut fish fillets in half lengthwise before grilling. If serving salmon cold, grill right away. If serving hot, make salad first. Serves 8 as a starter or 4 as a main course.
Ingredients:
Salmon
½ lime
½ lemon
½ orange
4 skinless salmon fillets, each about 6 to 7 oz (175 to 200 g)
1 tbsp (15 mL) butter, melted
Salad
1 ½ tsp (7 mL) granulated sugar
1 small clove garlic, minced
¼ tsp (1 mL) salt
Several grindings of black peppercorns
¼ cup (50 mL) olive oil
2 oranges
1 large bulb fresh fennel
4 cups (1 L) baby salad greens or romaine
½ cup (125 mL) slivered almonds, toasted
Directions:
Using microplane or other grater, zest lime, lemon and orange. Combine zests; set aside. Juice lime, lemon and orange; combine juices and set aside.

To grill salmon, preheat barbecue to medium-hot. Brush bright pink tops of salmon with butter; place buttered-side-down on grill for 4 to 5 minutes or until brown grill marks are evident. Turn salmon; continue grilling for another 4 to 5 minutes or until a fork used to separate the flakes of flesh show a slightly undercooked centre for medium or opaque for well-done. Sprinkle each fillet with a pinch or 2 of zest (all zest will not be used). If serving cold, cover and refrigerate immediately for up to a day.

To make salad, stir reserved juices with sugar, garlic, salt and pepper. Whisk in olive oil; set aside. Cut rind off oranges; section. Cut off green fronds from fennel; finely chop some of feather part for garnish. Cut bulb in half; core. Using a mandoline or fine blade of food processor, finely slice crosswise into slaw-like pieces. There should be 4 to 5 cups (1 to 1.25 L). Toss fennel and orange sections with dressing. (If making earlier in day, cover and refrigerate fennel mixture and dressing separately until ready to serve.)

.Line serving plates with salad greens; top with fennel orange mixture. Lay salmon, hot or cold, over salad and strew with almonds and reserved fennel tops.  Serves 4 as main course, 8 as starter

Monday, March 4, 2024

Grilled Fennel and Salmon Arugula Salad

Grilled Fennel And Salmon Arugula Salad
Recipe and photo courtesy of Dennis Sydnor, Renegade Dining and Cafe Federico in Sacramento CA
Ingredients:
Salad
8 cups water
Juice of 1 lemon
½ pound bacon
12 asparagus spears
1 cup arugula
1 cup strawberries
2 fennel bulbs
1 pound wild-caught salmon
2 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
4 eggs
Herb Mustard Vinaigrette:
3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon shallots, minced
1 teaspoon garlic, minced
1 teaspoon fresh thyme, minced
1 teaspoon fresh chives, minced
1 teaspoon freshly ground black pepper
½ teaspoon fresh dill, minced
½ cup extra virgin olive oil

Directions:
Preheat grill to 450 degrees F. Add water and lemon juice to medium-size sauce pot over medium heat. Heat to 180 to 190 degrees F. 

For salad dressing, combine all ingredients in a lidded jar, secure lid, then shake vigorously. Taste and adjust seasoning if desired. If dressing separates, shake again just before dressing salad. Store in the refrigerator.

For the bacon, preheat oven to 425 degrees F. Lay bacon on parchment-lined baking sheet and place in oven. Cook for 15 minutes or until crispy. Allow to cool, then crumble. 

Adjust oven temperature to lowest setting for warming. Rinse all produce and pat dry. Snap off and dispose of hard, stringy bottoms of asparagus. Cut off about 1 inch of tips. Using potato peeler, shave down exterior of asparagus, then cut the centers into 1-inch pieces.

In bowl, mix asparagus shavings, centers, and tops with arugula. Cut strawberries into quarters and set aside. Keep chilled. 

Cut fennel bulbs in half lengthwise, remove any hard or badly blemished portions. Pat dry salmon, then cut into 4 portions. Drizzle fennel and salmon with olive oil, then season with kosher salt and freshly ground pepper.

Grill salmon for 4 to 5 minutes per side or until it reaches an internal temperature of 137 degrees F. Tip: Cook salmon about 8 minutes for every 1 inch of thickness. Place salmon in oven using oven-safe dish or tent with foil to keep warm. 

Grill fennel for 3 to 5 minutes per side or until tender. Remove from grill, cut halves into quarters. Set aside and keep warm with salmon. Note: Some charring on the fennel and salmon is ideal to add flavor.

Toss arugula and asparagus with preferred amount of dressing. Plate onto serving platter or 4 individual serving dishes. Evenly top with strawberries, bacon, grilled fennel, and salmon.

For poached egg, crack eggs into individual bowls. Using a slotted spoon, gently swirl the simmering water-lemon juice on stove. Immediately lower the eggs, 1 at a time, into the water. Cook for 3 to 4 minutes for a soft yolk, longer for preferred doneness. Remove each egg with slotted spoon and place on top of plated ingredients. Season with salt and freshly ground cracked pepper. Serve salad immediately.

Saturday, March 2, 2024

Icewine-Braised Pears With Marmalade Creme Patissierie

Icewine-Braised Pears With Marmalade Creme Patisserie
Cooked in parchment and tied with string, these braised pears can be unwrapped at the table to reveal warm soft fruit and a decadent icewine sauce. A spoonful of marmalade-flavored custard alongside practically guarantees appreciation.  Serves 2 

Ingredients:

Marmalade Creme Patissierie
2 egg yolks 
2 tbsp (30 mL) sugar 
1 tbsp (15 mL) flour 
1 tbsp (15 mL) plus 1 tsp (5 mL) cornstarch 
¾ cup (175 mL) half & half cream 
¼ cup (60 mL) marmalade 
1 tbsp (15 mL) Grand Marnier or brandy 
Icewine-Braised Pears
2 firm but ripe Bosc pears
½ lemon
1 vanilla bean, sliced in half lengthwise
2 pieces parchment, cut into circles 13 inches (32 cm) in diameter
¼ cup (60 mL) icewine
2 tsp (10 mL) unsalted butter, melted

Directions:
In a medium-size heatproof bowl, whisk together egg yolks, sugar, flour and cornstarch until smooth.    

In a small saucepan over medium heat, combine half & half cream, marmalade and Grand Marnier. Bring to a boil. Whisk to break up and dissolve marmalade; remove from heat. Pour into egg mixture in a slow and steady stream down the side of the bowl, whisking constantly. Scrape mixture back into saucepan and return to low heat, continuing to whisk until mixture comes to a gentle boil. Cook for an additional minute; remove from heat. Pour into a small bowl, cover with cling wrap and refrigerate until completely chilled, about 3 hours. (Crème patissière can be made up to 2 days in advance.) 

Preheat oven to 325°F (160°C).

Peel pears, but leave stems intact. Rub cut side of the lemon over pears, squeezing lemon to release juice. Working from the bottom of each, cut out cores with a sharp knife, scraping to remove seeds if necessary. Tuck one half vanilla bean into each pear, folding to fit.

Using two 1-cup (250-mL) ramekins (or 2 small cereal bowls), centre 1 piece of parchment over each. Gently lower pears into ramekins, causing parchment to cup pears. Divide icewine and butter between pears. Gather parchment around stems and tie each snugly with kitchen twine into a shoelace-style knot.6 Bake in ramekins (if using cereal bowls to shape, remove from bowls and place packages directly on a cookie sheet) for 60 to 75 minutes, or until soft and tender when gently squeezed through parchment. Remove packages from ramekins (if using) and serve warm on individual dessert plates with a spoonful ofMarmalade Crème Patissière.