I got a large box of mushrooms from Hay Market in South Boston and looking for ways to use it. This recipe for tart was pulled from Everyday Food and modified to add some edge to it. I served it with baby spinach salad for brunch. According to the recipe, it has 219 calories per serving with total of 4 servings per tart.
Ingredients:
1 sheet thawed puff pastry
1 medium red onion, sliced thinly
2 garlic cloves, peeled and crushed
6 cups of white mushrooms (about 18 oz), halved and thinly sliced
4 cups fresh baby spinach (6-8 oz)
4 tablespoon soft goat cheese (about 2 oz)
Olive oil
Sea salt and freshly ground pepper
1 tablespoon Garam Masala
Preheat oven to 400 degree.
Roll out the puff pastry on a floured surface to 16x10 inch rectangle. Place it on a baking tray. Lightly scour the dough around the perimeter about 1 inch from the edge. Using a fork, prick dough through to the bottom all over. Bake for 15 minutes or so, rotating half way through.
In a pan, heat about a tsp of olive oil and cook garlic till golden. Add onion, sprinkle salt, cover and cook for about 15-20 minutes, stirring every 5 minutes. Onions should get caramelized.
Scrape onions into a bowl and reheat another teaspoon of olive oil in the same pan. Add mushroom, cover and cook till all liquid has evaporated. Fold in spinach; season with salt and pepper. Cover and cook until wilted. Drain any liquid.
Top dough with cooked mushrooms and spinach. Scatter onion and goat cheese. Sprinkle garam masala all over the tart. Bake for about 15 minutes.
Monday, December 31, 2012
Friday, December 28, 2012
Salmon Cakes
Salmon fillets can be served simply baked with a light seasoning of salt, pepper, extra virgin olive oil & lemon juice. However, if you are in a mood for something elaborate, then salmon cake is the thing to try. Since it gets quite rich with all the additional condiments, I prefer this in winter time, with a side of quinoa salad or a fresh garden salad. I came across this recipe in Everyday Food a few years ago and have used it a few times. This recipe will make four salmon cakes. Calories per serving is 291 calories
Ingredients:
For Salmon Patties:
1 lb. skinless salmon fillet
Coarse salt and freshly crushed pepper
4 scallions, thinly sliced
2 tablespoon dried parsley flakes
4 tablespoon spicy brown mustard
2 tablespoon prepared horseradish
1 tablespoon minced capers
1/4 cup dried breadcrumbs
1 egg
Lemon juice from 1/2 a lemon
For Lemon Herb sauce:
4 tablespoon Fromage Blanc
Juice from half a lemon
1 tablespoon dried parsley flakes
Coarse salt to taste
Preheat oven to 400 degrees. Place salmon on a greased rimmed baking sheet, sprinkle with salt and pepper and bake for 18 minutes. Move it to a plate to allow it to cool down. Meanwhile, mix scallions, parsley flakes, mustard, horseradish, capers, breadcrumbs, egg and lemon juice in a bowl.
Flake salmon with a fork and mix with the other ingredients in the bowl. Shape them into 4 patties and place them in the refrigerator for 15 minutes allowing them to firm up.
Turn the broiler on high. Place the salmon patties on aluminum foil covered rammer baking sheet. Broil for 5-8 minutes till the top is golden brown.
Prepare the Lemon Herb sauce while the patties are cooking. Mix the ingredients of the sauce together and serve on side.
Ingredients:
For Salmon Patties:
1 lb. skinless salmon fillet
Coarse salt and freshly crushed pepper
4 scallions, thinly sliced
2 tablespoon dried parsley flakes
4 tablespoon spicy brown mustard
2 tablespoon prepared horseradish
1 tablespoon minced capers
1/4 cup dried breadcrumbs
1 egg
Lemon juice from 1/2 a lemon
For Lemon Herb sauce:
4 tablespoon Fromage Blanc
Juice from half a lemon
1 tablespoon dried parsley flakes
Coarse salt to taste
Preheat oven to 400 degrees. Place salmon on a greased rimmed baking sheet, sprinkle with salt and pepper and bake for 18 minutes. Move it to a plate to allow it to cool down. Meanwhile, mix scallions, parsley flakes, mustard, horseradish, capers, breadcrumbs, egg and lemon juice in a bowl.
Flake salmon with a fork and mix with the other ingredients in the bowl. Shape them into 4 patties and place them in the refrigerator for 15 minutes allowing them to firm up.
Turn the broiler on high. Place the salmon patties on aluminum foil covered rammer baking sheet. Broil for 5-8 minutes till the top is golden brown.
Prepare the Lemon Herb sauce while the patties are cooking. Mix the ingredients of the sauce together and serve on side.
Kheer - South Asian Rice Pudding
After a few culinary disasters in the area of Indian desserts, I had given up on this delicious area. However, after watching my Mom spin out this delicate pudding with no effort, I decided to give her recipe a try. Turned out to be quite simple.
Ingredients:
1 cup rice, cooked with 2 cups of water (for how to see Simple microwave rice)
4 cups 2% milk
2 pinches of saffron, crushed lightly
1/2 cup sugar
1/4 each of almonds, cashews, unsalted pistachios and raisins
Couple pinches of crushed cardamom
A small pinch of salt
Cook rice. While it's cooking, soak almonds, pistachios and raisins separately in boiling water. Chop cashews into small pieces. Pistachios take no more than 5 minutes of soaking to release their skins. Drain them, Peel them and chop them into small pieces. Do the same to almonds. Drain raisins and reserve all these dry fruits. Rice should be ready by now. Fluff it with fork and reserve.
Heat up milk in a heavy bottom pan or pot on a medium high heat, stirring constantly. Add crushed saffron and continue stirring. Milk should start to boil in 6-7 minutes. Add the rice and continue cooking for another 8-12 minutes. Rice will release starch and the Kheer will get thicker. When there is a thin layer of milk remaining at top and rice is visible, then the Kheer is ready. Couple lessons I learned from my earlier tries - Kheer continues to thicken as it cools, so cooking longer will yield a lumpy pudding, and remember to stir constantly or the milk will burn at the bottom. Reduce the heat, add sugar, cardamom, chopped almonds, cashews, pistachios and raisins. I usually reserve some of these chopped dry fruits to use as garnish while serving. Increase heat, stir and cook for another couple minutes and the Kheer is ready to serve. You can serve it hot or cold.
Ingredients:
1 cup rice, cooked with 2 cups of water (for how to see Simple microwave rice)
4 cups 2% milk
2 pinches of saffron, crushed lightly
1/2 cup sugar
1/4 each of almonds, cashews, unsalted pistachios and raisins
Couple pinches of crushed cardamom
A small pinch of salt
Cook rice. While it's cooking, soak almonds, pistachios and raisins separately in boiling water. Chop cashews into small pieces. Pistachios take no more than 5 minutes of soaking to release their skins. Drain them, Peel them and chop them into small pieces. Do the same to almonds. Drain raisins and reserve all these dry fruits. Rice should be ready by now. Fluff it with fork and reserve.
Heat up milk in a heavy bottom pan or pot on a medium high heat, stirring constantly. Add crushed saffron and continue stirring. Milk should start to boil in 6-7 minutes. Add the rice and continue cooking for another 8-12 minutes. Rice will release starch and the Kheer will get thicker. When there is a thin layer of milk remaining at top and rice is visible, then the Kheer is ready. Couple lessons I learned from my earlier tries - Kheer continues to thicken as it cools, so cooking longer will yield a lumpy pudding, and remember to stir constantly or the milk will burn at the bottom. Reduce the heat, add sugar, cardamom, chopped almonds, cashews, pistachios and raisins. I usually reserve some of these chopped dry fruits to use as garnish while serving. Increase heat, stir and cook for another couple minutes and the Kheer is ready to serve. You can serve it hot or cold.
Friday, February 24, 2012
Crème Brûlée
Make 6 ramekins
1 cup heavy cream
1 cup half and half
1 vanilla bean
2 tbsp sugar
3 egg yolks
1 egg
1/4 cup sugar
pinch of salt
Preheat oven to 325 degrees.
Warm cream, half and half, vanilla bean and 2 tbsp sugar over medium heat just until steam rises. Let sit for 5 minutes. Remove the bean and scrape the contents of bean into the mixture.
Whisk yolks, egg, 1/4 cup sugar and salt in a mixing bowl.
Slowly add hot cream mixture into the egg mixture. Strain into a cup with spout.
Put water to heat.
Divide into the six ramekins. Arrange ramekins into a baking tray and put the tray in the oven. Add hot water to the tray and hake for 35-45 minutes.
Remove ramekins from the water, cool, cover with plastic wrap and chill - preferably overnight.
Top with a mixture of brown sugar & plain sugar (2:1 ratio). Tap out excess sugar. Burn until the surface is caramelized. Let stand 3-5 minutes so the topping hardens.
Variation - Instead of vanilla, add 1/4 cup fresh ginger - chopped and blanched in boiling water for 1 minute and then drained.
1 cup heavy cream
1 cup half and half
1 vanilla bean
2 tbsp sugar
3 egg yolks
1 egg
1/4 cup sugar
pinch of salt
Preheat oven to 325 degrees.
Warm cream, half and half, vanilla bean and 2 tbsp sugar over medium heat just until steam rises. Let sit for 5 minutes. Remove the bean and scrape the contents of bean into the mixture.
Whisk yolks, egg, 1/4 cup sugar and salt in a mixing bowl.
Slowly add hot cream mixture into the egg mixture. Strain into a cup with spout.
Put water to heat.
Divide into the six ramekins. Arrange ramekins into a baking tray and put the tray in the oven. Add hot water to the tray and hake for 35-45 minutes.
Remove ramekins from the water, cool, cover with plastic wrap and chill - preferably overnight.
Top with a mixture of brown sugar & plain sugar (2:1 ratio). Tap out excess sugar. Burn until the surface is caramelized. Let stand 3-5 minutes so the topping hardens.
Variation - Instead of vanilla, add 1/4 cup fresh ginger - chopped and blanched in boiling water for 1 minute and then drained.
Chicken Tagine
Flavorful chicken, chick peas and olives add a lot of character to the dish.
Serves 4.
Moroccan Spice rub
4 chicken thighs, rub moroccan spice and let stand for an hour or 2 in refrigerator
1 small onion, diced
1 inch piece of ginger, grated
4 cloves garlic, minced
pepper flakes to taste
1 cinnamon stick
1 bay leaf
1/4 white wine
1 tsp tomato paste
1 cup tomatoes, chopped
1/2 cup chicken broth
1/2 cup canned chickpeas, drained and rinsed
1/2 cup kalamata olives, pitted and halved
1 tbsp honey
1 lemon cut into 8 wedges
Salt to taste
Chopped fresh parsley
Toasted Pita bread
Heat 1 tbsp olive oil in a skillet over medium, add chicken, skin side down. Saute until brown on both sides, about 10 minutes total. Remove chicken.
Add onion and saute for 3 minutes. Add ginger, garlic, pepper flakes, cinnamon sticks and bay leaf and cook until fragrant, about 1 minute.
Deglaze with wine and tomato paste and simmer till liquid evaporate.
Add tomato, chicken broth, chickpeas, olives, honey, lemon & chicken. Cover & reduce heat to medium-low. Cook until chicken is cooked - 20-25 minutes.
Add salt to taste and garnish with parsley.
Serve with toasted Pita bread.
Serves 4.
Moroccan Spice rub
4 chicken thighs, rub moroccan spice and let stand for an hour or 2 in refrigerator
1 small onion, diced
1 inch piece of ginger, grated
4 cloves garlic, minced
pepper flakes to taste
1 cinnamon stick
1 bay leaf
1/4 white wine
1 tsp tomato paste
1 cup tomatoes, chopped
1/2 cup chicken broth
1/2 cup canned chickpeas, drained and rinsed
1/2 cup kalamata olives, pitted and halved
1 tbsp honey
1 lemon cut into 8 wedges
Salt to taste
Chopped fresh parsley
Toasted Pita bread
Heat 1 tbsp olive oil in a skillet over medium, add chicken, skin side down. Saute until brown on both sides, about 10 minutes total. Remove chicken.
Add onion and saute for 3 minutes. Add ginger, garlic, pepper flakes, cinnamon sticks and bay leaf and cook until fragrant, about 1 minute.
Deglaze with wine and tomato paste and simmer till liquid evaporate.
Add tomato, chicken broth, chickpeas, olives, honey, lemon & chicken. Cover & reduce heat to medium-low. Cook until chicken is cooked - 20-25 minutes.
Add salt to taste and garnish with parsley.
Serve with toasted Pita bread.
Morroccan Spice rub
Makes enough for 4 servings of meat
1 tsp paprika
1/2 tsp cayenne (less if you prefer low spice)
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp cinnamon
1/2 tsp ground pepper
1/4 tsp garam masala (optional)
Salt to taste
Mix and use it as run on chicken or lamb.
1 tsp paprika
1/2 tsp cayenne (less if you prefer low spice)
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp cinnamon
1/2 tsp ground pepper
1/4 tsp garam masala (optional)
Salt to taste
Mix and use it as run on chicken or lamb.
Lemon Snap Peas
Great side dish, goes great with Fish.
Makes 4 servings
2 cups sugar snap peas
1 tbsp unsalted butter
1 tsp lemon zest
Salt & pepper to taste
Melt butter in a skillet, on medium-high heat. Add peas, cook for 2-3 minutes, stirring constantly.
Add lemon zest, salt & pepper. Cook for another minute or so - peas should be just slightly tender.
Serve warm.
Makes 4 servings
2 cups sugar snap peas
1 tbsp unsalted butter
1 tsp lemon zest
Salt & pepper to taste
Melt butter in a skillet, on medium-high heat. Add peas, cook for 2-3 minutes, stirring constantly.
Add lemon zest, salt & pepper. Cook for another minute or so - peas should be just slightly tender.
Serve warm.
Chips "on" Fish with vegetables
Taken from Cuisine at home magazine, this is a more elaborate version of baked fish that I normally make.
Vegetables:
1 large tomato, seeded & chopped
2 leeks, white part only, thinly sliced
1 small green pepper, chopped
1 tbsp garlic, chopped
Fish:
4 red snapper fillets, boned & skinned (flounder or tilapia will work equally well)
1/2 cup coarse bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup crushed potato chips
1/2 tsp paprika
1/2 tsp cayenne pepper
2 tbsp unsalted butter, melted
Lemon wedges & chopped scallion for garnish
Preheat oven to 450 degrees.
Combine the vegetables together, season with salt & pepper & spread on a baking tray coated with cooking spray.
Arrange fillets on top of vegetables, season with salt & pepper.
Combine crumbs, cheese, chips, paprika & pepper, toss with melted butter. Divide the mix over the fillets, pressing gently on the fish.
Bake 20 minutes or so until fillet flakes easily with a fork.
Serve topped with scallion with lemon wedge on side.
Serve with side of asparagus or snap peas.
Vegetables:
1 large tomato, seeded & chopped
2 leeks, white part only, thinly sliced
1 small green pepper, chopped
1 tbsp garlic, chopped
Fish:
4 red snapper fillets, boned & skinned (flounder or tilapia will work equally well)
1/2 cup coarse bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup crushed potato chips
1/2 tsp paprika
1/2 tsp cayenne pepper
2 tbsp unsalted butter, melted
Lemon wedges & chopped scallion for garnish
Preheat oven to 450 degrees.
Combine the vegetables together, season with salt & pepper & spread on a baking tray coated with cooking spray.
Arrange fillets on top of vegetables, season with salt & pepper.
Combine crumbs, cheese, chips, paprika & pepper, toss with melted butter. Divide the mix over the fillets, pressing gently on the fish.
Bake 20 minutes or so until fillet flakes easily with a fork.
Serve topped with scallion with lemon wedge on side.
Serve with side of asparagus or snap peas.
Mixed Greens Salad with Honey Mustard dressing
To turn this into a complete meal, I serve crusted chicken breast on this salad.
Honey Mustard Dressing:
1/4 cup Honey (or Agave Nectar)
2-3 tbsp Dijon mustard (based on the sharpness of the mustard)
1 shallot, minced
1 tbsp vinegar, apple cider or red wine.
Juice of 1/2 a lemon
salt and pepper to taste
Whisk the ingredients together.
Salad:
8 cups mixed greens
small red onion, thinly sliced
4 oz (1/2 cup) of goat cheese, crumbled
Mix the greens, onion and goat cheese. Just before serving, add dressing as needed. Top with crusted chicken (if using).
Honey Mustard Dressing:
1/4 cup Honey (or Agave Nectar)
2-3 tbsp Dijon mustard (based on the sharpness of the mustard)
1 shallot, minced
1 tbsp vinegar, apple cider or red wine.
Juice of 1/2 a lemon
salt and pepper to taste
Whisk the ingredients together.
Salad:
8 cups mixed greens
small red onion, thinly sliced
4 oz (1/2 cup) of goat cheese, crumbled
Mix the greens, onion and goat cheese. Just before serving, add dressing as needed. Top with crusted chicken (if using).
Fresh Garden Salad
Good for anytime you're looking for a light, crispy taste of fresh salad. Makes about 8 cups of salad.
Vinaigrette:
1 shallot, minced
2 tbsp white wine vinegar
1 tbsp olive oil
1 tbsp Dijon mustard
1 tsp honey
Juice of 1/2 a lemon
Salt and pepper to taste
Whisk the ingredients together.
Salad:
2 romaine lettuce hearts chopped
1 English cucumber, thinly sliced
5 red radishes, thinly sliced
handful of dried cranberries
Toss vinaigrette with vegetables just before serving.
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