Feeds:
Posts
Comments

Posts Tagged ‘tasty’

Oh, yeah. I’ll been know for taking risks. And when I caught those fresh broad beans eyeing me from across the produce section I knew I must scoop them up even though I had absolutely no plan for these tasty morsels. See, told you – I’m wild.

I ended up making some bean fritters (ala Naked Chef style) with refreshing mint yogurt sauce. (Think falafel here). They were a delightful surprise to the usual (well, nothings really usual around here) weeks dishes.

Whack together some cilantro, mint, cumin, cayenne pepper, fresh broad beans, half a spicy chili, lemon zest, salt, and flour in your Cuisinart and you’re ready to dunk these mini footballs in hot oil for a couple minutes. Crunchy on the outside yet so moist on the inside. And who doesn’t love to dip?

Here’s the short Jamie Oliver video:

If the video doesn’t play: click here

Advertisements

Read Full Post »

My brother Joe and his lovely wife, Janet

I’ve had the pleasure of knowing Janet for over twenty years. She has an amazing smile that sparkles from across the room, finds humor in even the small things, competes in triathlons AND in addition to be an incredible mom to the sweetest niece and nephew an aunt could want, coach & mentor of young girls, den mother, PTA leader, (uh, yeah, I could keep going on here!) is ALSO a personal chef. So, I must say, I feel fortunate this talented lady is my sister-in-law. After our wedding in Spain last month, my brother and his family joined us in Sweden for a week of sight-seeing, golfing, and lounging out on the lake. Sadly, the latter two didn’t really make it on the agenda….but next time Joe, I promise!

One night hanging out in the Swedish midnight sun (Yes, it’s true. The sun sets at midnight in the height of the summer) Janet made us the most scrumptious salmon cakes. Her clients, including her own family, rave about these fish patties and I can see why. Simple, easy to prepare, and just plain delicious. You’ll love them.

Janet’s Salmon Cakes on Mixed Baby Greens

Makes four servings

You’ll need:

  • 1 lbs salmon
  • 1+ cup white wine
  • 1+ cup cracker meal
  • 2 large eggs
  • 2 round tsp Old Bay Seasoning or seafood seasoning (see below for recipe)
  • 1/2 red bell peppers, seeded and finely chopped
  • 20 blades chives
  • 1 tbs dill, fresh
  • 1 tsp cayenne pepper sauce
  • 2 lemons, juice and zest
  • Salad greens – mixed baby greens
  • Salt
  • Olive oil
  • 1/3 cup mayonnaise
  • 1+ tsp chili sauce, such as Siracha
  • 2 tbs dill pickle relish – or chopped dill pickles

Preparation:

1. In covered pan, poach salmon in wine and enough water to just come to the top of fish. Quarter a lemon lengthwise and add 1/4 piece to pan along with a few sprigs of dill and chives. Cover and simmer until cooked through, about 5 minutes. Drain and cool.
2. In medium bowl, flake the cooked salmon with a fork. Add about 1 cup cracker meal and work through with hands. Add the eggs, Old Bay, bell pepper, chives, dill, cayenne pepper sauce, and the zest and juice of 1 of the lemon and continue to blend well. If the mixture is wet, add more cracker meal. Let stand 5 minutes while pan is heating. Form into 4 patties about 1 inch thick.
3. Heat heavy skillet with just enough oil to coat the bottom.
4. Cook until golden brown, about 3 – 4 minutes on each side. Drain on paper towel-lined plate.
5. Combine mayo, and relish and chili sauce to taste in a small dish.
6. Toss salad greens with course salt and the juice of the remaining lemon. Drizzle with olive oil and toss to coat.
7. To serve, place salmon cake on a bed of baby greens, and top with chili mayo.

Old Bay Seasoning

The exact recipe is a secret, but this is a close approximation.

  • 2 tablespoons ground bay leaves
  • 2 tablespoons celery salt
  • 1 tablespoon dry mustard
  • 2 teaspoons ground black pepper
  • 2 teaspoons ground ginger
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground cardamom

Combine all ingredients and mix thoroughly. Store in an airtight container in a cool place. Makes about 1/4 cup.

July 2008 - Midnight Sun in Sweden

July 2008 - Midnight Sun in Sweden

Read Full Post »

Yeah, ok. So it seems (hearing the rumblings coming from the mouths of my close friends at least) the majority of my posts are centering around food in some form or fashion. But I can’t seem to help it. Every recipe I’ve tried lately has been a hit and I feel obliged to share.

This baked fish & saffron concoction I whipped up last week is no exception. It was absolutely D-I-V-I-N-E. Yes, I do agree, this dish has a helluva long title and it does take a little prep work, but I promise it’s totally worth it.

I’m making it Saturday night for 26 peeps….Wish me luck!

Halibut

Baked Halibut in a Saffron Broth over Mashed Potatoes with a Tomato and Black Olive Ragoût

Courtesy of Emeril Lagasse and The Food Network.

Tomato and black olive ragoût:

3 tablespoons extra-virgin olive oil
1/2 cup chopped onion
1 tablespoon chopped garlic
1 pound very ripe plum tomatoes, peeled, cored, seeded and diced
1 tablespoon tomato paste
1/2 cup Kalamata olives, pitted and halved
1/4 cup basil chiffonade
1 teaspoon finely chopped thyme leaves
Salt and freshly ground black pepper
1/4 teaspoon crushed red pepper
1/2 teaspoon sugar (optional)

In a saucepan heat olive oil and saute onions until translucent, about 4 minutes. Add garlic and cook another 1 to 2 minutes. Add tomatoes, tomato paste and olives and cook until sauce is thick and most liquid has evaporated. Season with herbs and salt and pepper to taste, adding sugar if necessary to correct acidity. Serve warm on top of baked halibut in a saffron broth with mashed potatoes.

Mashed potatoes and saffron broth:

2 quarts chicken stock
1 large pinch saffron (about 1/4-ounce)
Salt
5 large Idaho potatoes, peeled and cubed
1/3 cup unsalted butter, cut into pieces
1 1/4 cups warm milk
Freshly ground white pepper
3 large shallots, minced
1 tablespoon chopped garlic
2 tablespoons olive oil
1/2 cup finely chopped green onions

In a large saucepan combine chicken stock and saffron and bring to a boil. Add salt to taste, add potatoes and cook, covered, until fork-tender, about 15 to 20 minutes. Strain liquid into another large saucepan and reserve. Add butter to potatoes and stir and mash until completely melted. Add milk, stir well, and add salt and pepper to taste. Keep warm while making the halibut. In a saucepan saute shallots and garlic in olive oil until wilted, about 3 minutes. Add reserved saffron stock and simmer for 10 minutes. Add green onions and simmer 5 minutes. Keep warm until ready to serve.

Halibut:

8 (6-ounce) halibut fillets
Creole seasoning, recipe follows
1/4 cup olive oil
1/2 cup saffron broth from above

Preheat oven to 425 degrees F.

Season halibut fillets with Creole seasoning on both sides. Rub fillets with olive oil and place on a lightly oiled shallow casserole or baking sheet with sides and pour saffron broth around fillets. Cover filets loosely with parchment paper or aluminum foil and bake for 5 minutes, uncover and bake another 5 minutes, or until flesh flakes easily. Serve fillets in a large bowl on top of mashed potatoes, with saffron broth ladled over all and fish topped with a generous dollop of tomoato and black olive ragout.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly. Yield: 2/3 cup

Read Full Post »

If you like bread pudding, you will LOVE this recipe. It’s absolutely devoured every time I make it. The sauce is amazing….This is the ultimate comfort food.

Steve’s Killer Bread Pudding courtesy of the Foodnetwork

breadpudding

You’ll need:

1 cup raisins
1/4 cup dark rum (recommended: Myers’s)
1 1/2 loaves stale French or Italian bread, torn into pieces
3 cups milk
3 eggs, slightly beaten
1/2 cup butter, melted
2 teaspoons cinnamon
2 teaspoons vanilla extract
1 cup heavy cream or 1 cup evaporated milk
1 cup sugar
3/4 cup brown sugar
2 tablespoons molasses
2 teaspoons lemon zest
1/2 teaspoon salt

Rum Sauce:
1 1/2 cups sugar
5 ounces evaporated milk
4 tablespoons margarine
1 egg, beaten
2 egg yolks, beaten
3 tablespoons dark rum (recommended: Myers’s)

Preparation:

Place raisins in a small bowl with rum and soak for a couple of hours. Drain raisins and reserve soaking liquid.

Place bread pieces in a 9 by 12-inch baking dish. Add raisins to dish. In a large bowl, combine the milk, eggs, butter, cinnamon, vanilla, heavy cream, sugar, brown sugar, molasses, lemon zest, and salt, and mix well to ensure the sugar has been dissolved.

Add the reserved raisin soaking liquid to the milk mixture and pour over bread. Let sit until bread has soaked up all of the milk mixture for at least 1 to 2 hours.

Preheat oven to 350 degrees F.

Place baking dish in another large pan and add water about halfway up the sides of the baking dish. Bake for 1 hour or until bread pudding has set. Remove bread pudding from oven and let cool to just warm.

While bread pudding is cooling, make Rum Sauce:

Combine sugar, evaporated milk, margarine, egg and yolks in the top of a double boiler and cook, stirring well, until thick. Do not let sauce boil. Keep warm until serving time. Whisk in rum just before serving.

Serve bread pudding drizzled with sauce.

Read Full Post »

Can’t help it. I adore risotto.

Every gluttonous mouth watering bite is comforting to my soul. There is just something so remarkably satisfying and sensual about the creamy rice texture once it has lapped up all that glorious stock and Parmesan has been delicately melted and laced throughout.

Risotto

We have the Italians to thank for most gastronomic delights (yes, of course the French get loads of props too). If you’ve never indulged in risotto, I beg you to allow this sensational dish to pass your lips.

Last night was my lucky night.

(more…)

Read Full Post »

I have been craving this gorgeous yet simple dish since the last time we slipped it into our mouths. A few weeks ago we were getting tired of grubbing on all the same old Christmas time foods so I slipped in this pasta to mix things up. (Yes, I know I’m just wild like that!) Not your traditional holiday meal, but seriously, everyone adored it and there wasn’t a speck left. But since I’m continuing on the master cleanse for 4 more days, this tasty Italian delight will just have to wait. Find out more about my master cleanse journey here.

This recipe turns out the best if you stick to the instructions precisely. Adding the milk and cream mixture every 15/20 minutes and allowing the sauce to simmer for the full hour and a half is key.

Linguine Bolognese

Courtesy of Emeril Lagasse

bolognese

You’ll need:

  • 6 ounces bacon or pancetta, diced
  • 1 1/2 cups chopped yellow onion
  • 1 1/4 cups finely chopped carrots
  • 3/4 cup finely chopped celery
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds ground chuck
  • 4 teaspoons white wine vinegar
  • 1 1/2 tablespoons minced garlic
  • 1/3 cup tomato paste
  • 3 cups reduced-sodium beef broth
  • 1 1/4 cups whole milk
  • 1/4 cup heavy cream
  • 1/2 pound linguine pasta, prepared according to package directions
  • Finely grated Parmesan cheese (optional)

Preparation:

In a medium saucepan over medium-high heat, cook the bacon until it is crisp and has released almost all of its fat, about 6 minutes. This is called rendering.

Add the onion, carrots, celery, salt, and pepper and cook, stirring frequently, until the vegetables are very soft and lightly browned around the edges, about 6 minutes.

Add the ground chuck and cook, stirring to break up any clumps, until the meat is browned, about 5 minutes.

Add the vinegar, garlic, and tomato paste and cook for 2 minutes, stirring constantly.

Add the beef broth and bring to a boil. Lower the heat so that the sauce just simmers. Simmer, partially covered, for 15 minutes.

Combine the milk and cream in a small mixing bowl. After the sauce has simmered for 15 minutes, and at even intervals, start adding the milk-cream mixture little by little–1/4 cup or so at a time over 11/2 hours. By the end of the 11/2 hours, the milk mixture should be completely incorporated and the sauce should be very thick and creamy. This sauce is not supposed to be very “saucy”– it should be tender morsels of meat coated by a thick, creamy sauce.

Transfer the cooked pasta to a large heatproof bowl and add the sauce. Toss the pasta with the sauce and serve immediately, garnished with grated Parmesan cheese, if desired.

Let me know how you like it! Enjoy.

Read Full Post »