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.
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