Baked Salmon

                             The Best Baked Salmon
This is the salmon recipe you will turn to again and again. It's easy enough for a weeknight, but boasts smartly seasoned layers of flavor.  This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve 

to guests.

Ingredients:

2 tablespoons light brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/2 cup parsley leaves, chopped
2 tablespoons unsalted butter, melted
1 1/2 pounds skin-on salmon fillet, preferably center-cut
1 tablespoon Dijon Mustard

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.

Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

Raspberry Crumble Pie

 

Raspberry Crumble Pie

This lightly sweetened pie is all about the floral flavour of fresh raspberries with a little help from oats, hazelnuts and cardamom in the crumble topping. Use firm-ripe berries for the best set, and though it’s hard to resist eating warm from the oven, the pie will cut cleanest if you make it the day before you serve it.

Ingredients:

Pastry

1/4 cup (60 mL) ice water
1 tbsp (15 mL) apple cider vinegar
1 1/4 cups (310 mL) all-purpose flour, 165 g
1/2 tsp (2 mL) sugar
1/4 tsp (1 mL) fine sea salt
1/2 cup (125 mL) unsalted butter, cold, cut into cubes
1 egg white, lightly beaten

Topping
2/3 cup (150 mL) all-purpose flour
1/3 cup (80 mL) skinned hazelnuts, coarsely chopped
1/4 cup (60 mL) old-fashioned rolled oats
1/4 cup (60 mL) packed light brown sugar
2 tbsp (30 mL) sugar
1/4 tsp (1 mL) fine sea salt
1 1/2 tsp (7 mL) ground cardamom
1/3 cup (80 mL) unsalted butter, melted, cooled

Filling
7 cups (1.75 L) raspberries, about 840 g
1 tbsp (15 mL) fresh lemon juice
1/4 cup (60 mL) sugar
Pinch salt
1/4 cup (60 mL) tapioca starch

Directions                                                                                         For the pastry, combine water and vinegar in a liquid measuring cup and add a few ice cubes. Keep in the fridge until ready to use.

Combine flour, sugar and salt in a medium bowl. Add butter and work with your fingers, pressing all the butter cubes flat until they are incorporated into the flour as large and small pieces. Drizzle in enough ice water mixture, stirring with a fork to start then with your fingers, to just bring dough together into a ball—do not overwork! Wrap dough in plastic and flatten into a disc. Refrigerate at least 30 minutes and up to 3 days.

For the topping, combine flour, hazelnuts, oats, sugars, salt and cardamom in a medium bowl. Drizzle in butter and stir with a fork until absorbed into dry ingredients. Cover and refrigerate until you can easily break crumble up into small and large clumps, at least 30 minutes.

Place rack in lower third of oven. Preheat to 425°F (218°C).

Remove pastry from fridge and allow it to warm up enough to be pliable (up to 10 minutes). Roll out on a floured surface until it’s large enough to fit into a 9-inch (23-cm) pie plate with a 1-inch (2.5‑cm) overhang. Trim pastry as needed, roll edge under and crimp as desired. Place in freezer until solid (about 15 minutes).

Dock pastry all over with a fork. Line with parchment and weigh down with pastry weights or dried beans. Bake in lower third of oven until edges are lightly golden, about 18 minutes. Remove parchment and weights. Bake until bottom is set, 3 to 5 minutes more. Use a fork to compress any bubbles that may have formed. Remove from oven, wait 3 minutes then brush warm crust with egg white to seal. Cool completely before filling.

Reduce oven to 375°F (191°C) and place a rimmed baking sheet lined with foil in bottom third of oven.

For the filling, combine raspberries, lemon juice, sugar and salt in a large mixing bowl. Toss gently to combine. Let stand until sugar has dissolved and berries are evenly juicy, about 30 minutes. Strain juices into a small saucepan and bring to a boil over medium-low heat. Simmer until thickened and reduced to no more than 1/4 cup (60 mL). Set aside. Add tapioca to raspberries and gently toss to combine. Set aside.

Transfer raspberries to crust and drizzle reduced juices overtop. Sprinkle with topping. Place on preheated baking sheet and bake until crumble is deeply golden, about 45 minutes. Cover loosely with foil and continue baking until raspberry juices are bubbling, 20 to 30 minutes more. Remove from oven and transfer to a cooling rack. Cool completely, ideally overnight, to set before serving.  Serves 8

Caribbean Rum Cake

 

Caribbean Rum Bundt Cake

You may remember a similar recipe posted by Myers Rum. The cake is so moist and delicious. One slice will lead to seconds.  There are 16 servings!  Total time is 1 hour 30 minutes.

Ingredients
Cake
4 large eggs
3 large egg yolks
½ cup dark rum
2 teaspoons vanilla extract
1 teaspoon almond extract
2½ cups cake flour, spooned into measuring cup and leveled-off 
1 cup packed light brown sugar
1 cup granulated sugar
2 teaspoons baking powder
¾ teaspoon salt
2 sticks (1 cup) unsalted butter, softened
Glaze
1 stick (½ cup) unsalted butter
¼ cup water
1 cup granulated sugar
¼ cup plus 2 tablespoons dark rum
Generous pinch of salt

Directions:

Begin by combining the eggs, egg yolks, rum, vanilla extract, and almond extract.  Whisk and set aside.

Combine the flour, sugars, and baking powder in the bowl of a mixer with the paddle attachment.  Beat on low speed to combine.  

Add the two sticks (or 1 cup) softened butter and mix.  Beat for a couple minutes until well combined.

Add liquid mixture in three additions, mixing on low while adding liquids and then mix well on medium speed for two minutes with each additional third.

Pour in a prepared Bundt pan and Bake at 350*F 60 to 75 minutes.

Glaze

While cake is baking, melt the butter in a small saucepan.  Add the sugar and water and bring to a boil; then turn the heat down and simmer for 5 minutes until thickened.

Add the sugar and water and bring to a boil; then turn the heat down and simmer for 5 minutes until thickened.

Remove from the heat and stir in the rum.  It will thicken as it sets.

Corn On The Cob In Curry Leaf Coconut Broth

 Corn On The Cob In Curry Leaf Broth

If you haven't been able to get away, this Kerilan-inspired coconut and corn broth with transport you to somewhere far flung. 

Ingredients:

1 tablespoon coconut oil

1 teaspoon black mustard seeds 

Pinch of asafetida (optional)

12 fresh curry leaves

1/4 teaspoon ground cloves

1 star anise

1/2 teaspoon ground turmeric 

1 red chili split down the middle

3 tablespoons ginger cut into fine sticks

2 tablespoon tamarind paste

1 tablespoon light brown sugar

13 1/3 ounce or 400 ml canned coconut milk

4 sweetcorn on the cob cut into 4 rounds

1/4 x 25 g pack coriander leaves

1 lime juice

Steamed basmati rice, to serve

Directions:

In a large saucepan, heat the oil over a medium-high heat.  Once it is  very hot, add the mustard seeds.  As soon as they start to pop, add the asafetida if using and the curry leaves.  Let it all crackle briefly, then add the cloves, star anise, and the turmeric, fry briefly and then add the  chili and ginger.

Cook until the ginger has softened, then add the tamarind paste and sugar.  Stir for 2 minutes then stir in the coconut milk and about 7/8 cup water.  Season with salt and bring to a boil and simmer for a few minutes until slightly thickened.

Add the corn on the cob and cover and simmer over low heat for about 20 minutes or until the corn is tender.  Carefully fish out the star anise.  Scatter the coriander and add the lime juice and the serve with freshly steamed basmati rice.  Serves 4  

 

Best Sweet And Sour Sauce

 Ingredients:
1 cup canned pineapple juice ,see note
3/4 cup packed light brown sugar
OR brown sugar alternative (for low sugar option)
1/3 cup rice vinegar, found in the Asian or general vinegar section of any grocery store, or you can substitute apple cider vinegar
3 tablespoons ketchup
2 tablespoons soy sauce or tamari (GF)

For the Cornstarch Slurry:
1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water
Optional: 2-3 drops all-natural red food coloring (the one I've linked to is natural, colored with beets. It's in powdered form, simply stir some in to a couple of teaspoons of water and add it to the sauce)

 Directions:

Place all of the ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil. 

Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly. If using red food coloring, stir it in.

Let the sauce cool completely and store in an airtight container in the refrigerator for 2-3 weeks.

NOTES  * Freshly squeezed pineapple juice contains enzymes that will break down the cornstarch and prevent the sauce from remaining thick, so either use canned or bottled.

Pumpkin Streusel Muffins

  

Pumpkin Streusel Muffins

Ingredients:
For the Streusel:
1 1/2 ounces old-fashioned rolled oats (1/3 cup; 40g), not quick-cooking or instant
1 ounce light brown sugar (2 tablespoons; 30g)
1/2 ounce all-purpose flour (2 tablespoons; 14g) 
1/4 ounce ground cinnamon (1 tablespoon; 7g)
1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much
1 ounce unsalted butter (2 tablespoons; 30g)
1 1/2 ounces green pumpkin seeds, raw (heaping 1/4 cup; 40g)
For the Muffins:
6 1/2 ounces whole wheat flour (1 1/3 cups; 185g)
5 1/2 ounces all-purpose flour (1 cup; 155g)
5 1/4 ounces sugar (3/4 cup; 150g)
1 tablespoon ground cinnamon (1/4 ounce; 7g)
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt; for table salt, use half as
much
1/2 teaspoon ground cloves
1/4 teaspoon ground or grated nutmeg
6 ounces unsalted butter (1 1/2 sticks; 170g), soft but cool, about 68°F
8 ounces pumpkin purée, fresh or canned (1 cup; 225g)
4 ounces plain, nonfat Greek yogurt (1/2 cup; 110g)
2 large eggs, cold
1 tablespoon vanilla extract (1/2 ounce; 14g)

Directions:

For the Streusel: Combine rolled oats, brown sugar, flour, cinnamon, salt, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to form a crumbly meal, then fold in pumpkin seeds by hand. Transfer to a small bowl, cover with plastic, and freeze until needed, up to 1 month.

For the Muffins: Adjust oven rack to middle position and preheat to 350°F (175°C). Combine whole wheat flour, all-purpose flour, sugar, cinnamon, ginger, baking powder, baking soda, salt, cloves, nutmeg, and butter in the bowl of a stand mixer fitted with a paddle attachment (no need to wash after making streusel). 

Mix on low to form a mealy powder, about 2 minutes. Add pumpkin purée, Greek yogurt, eggs, and vanilla, mixing only until dry ingredients disappear. With a flexible spatula, fold batter once or twice to make sure it's well mixed from the bottom up.

Lightly grease a standard muffin pan. (You can line with muffin papers if desired, but you'll still need to grease the flat part of the pan.) Divide batter evenly between cups, filling each to the brim. Sprinkle generously with streusel, then bake until puffed and firm, about 25 minutes. Cool at least 5 minutes before serving. Store leftovers in an airtight container for about 2 days.

Important Note:  

Avoid Greek Yogurt thickened with gum, gelatin, or pectin.  Look for brands that contain only milk and active cultures;  this recipe was tested with both that contain only milk and active cultures; both Fage and Chobani.

Christmas Sticky Toffee Pudding

 Christmas Toffee Sticky Pudding 

This is a Christmas pudding for Christmas pudding sceptics.  A twist on a classic style classic sticky toffee sponge, it's flavored with the heady combination of tangy clementines and rich brandy.  Serves 8

75g (1/3 cup) unsalted butter, softened, plus extra for greasing

150g (2/3 cup) stoned (pitted) dates, roughly chopped

55ml (3 Tablespoons) brandy

100g ( 1/2 cup) light brown soft sugar

1/2 teaspoon vanilla extract

11/2 tablespoon clear honey

2 clementines, zest and juice

2 eggs

130g (1 cup) self-raising flour

1 teaspoon baking soda

1 teaspoon mixed baking spice

1/4 teaspoon freshly grated nutmeg

1 dessert apple, peeled, cored, and grated

Double cream or ice cream to serve.

Sauce:

175g (2 cups) golden caster sugar

2 clementines, segmented

100g (1 cup) unsalted butter

50ml (1/4 cup) double cream

1/4 teaspoon sea salt

1 tablespoon brandy

Directions:

Preheat oven to 160C (325* F).  Grease a 1 1/2 liter (6 cup) oven proof pudding basin (bowl or mold) and line the base with a circle of parchment paper.  Place the dates, brandy and 175 ml water in a pan and bring to a simmer and cook for about 5 minutes, stirring little, until a thick paste has formed; set aside.

Place the butter, sugar, vanilla, honey, and clementine zest, (reserve the juice for the sauce) in a large mixing bowl and beat until pale and fluffy.  Add the eggs one at a time beating well with each addition until combined.

In another bowl add the flour, baking soda, spices, and a pinch of salt.  Add the dry ingredients to the butter mixture and fold in.  Gently fold in the date puree and grated apple until combined.  Spoon the mixture into the prepared pudding basin, smooth the top and bake for 50 minutes-1 hour or until a skewer inserted into the pudding comes out almost clean, covering with foil after 30 minutes browning to quickly.  Leave in the basin, on a cooling rack, while you prepare the sauce.

Line a baking sheet tray with parchment paper.  Put the sugar in a frying pan over medium heat.  Heat to dissolve and then bubbling and golden; do not stir.  Take off the heat, swirl in the clementine segments and when completely coated, use a slotted wooden spoon to lift them out onto the prepared baking tray; set aside.  Carefully add the butter, cream, and the reserved clementine juice to the caramel residue in the pan, return to the heat, bring to a simmer and stir together to make a toffee sauce.  Add the salt, and brandy, then take off the heat.

To serve, turn the pudding onto a serving plate.  Spoon over some of the sauce and decorate the top with the caramelized clementine segments.Serve with the remaining sauce and cream or ice cream.

TIP

To top with spun sugar, first lay 2 greased wooden spoons on a sheet of baking parchment.  Make more  caramel by melting 200g caster sugar in a frying pan.  When deep gold, take off the heat, dip in a fork, then take the thread of caramel slowly back and forth over the spoon handles.  When cool, place the spun sugar on top of the pudding. 

Chili-Lime Sauce

This condiment, called nam pla prik (nam pla is fish sauce, prik is chile), is found on virtually every home and restaurant table in Thailand. It’s considered a flavor enhancer, similar to our salt and pepper, and is fantastic on Thai Beef Salad, spooned onto plain or fried rice and grilled meats or fish, or as a dipping sauce for raw vegetables, spring rolls, and summer rolls. The sauce is traditionally made with bird's eye chiles, but as they're not readily available in the States, we usually substitute jalapeño and/or crushed red pepper flakes.

Ingredients:

1/4 cup fresh lime juice

2 tablespoons fish sauce

1 large garlic clove, minced

1/3 red or green jalapeno, seeds removed and sliced  

    crosswise or more to taste

1 packed Tablespoon light brown sugar

Directions:

1. 1. In a small bowl, whisk together the lime juice, fish sauce, garlic, jalapeños, and brown sugar. (Or, in a 12-ounce/180-ml or larger jar with a lid, combine the ingredients, cover, then shake vigorously.) 

Dip a piece of lettuce in the dressing and check the seasonings; add more jalapeños, if you like. The sauce should have a balance of hot, sweet, sour, and salty, which is typical of Thai foods.  Keep covered in the refrigerator for up to 2 weeks.