Tuna Salad with Summer Greens

The Summer is a great time for making light, cool, refreshing salads. Who feels like cooking in the heat !  I am always trying to come up with new ideas for salads and this is my most recent one... it's a good one.    I serve it on a bed of greens but just as god on its own or stuffed in a pita.

Ingredients :

2 cans of tuna in olive oil.  Get the ones in olive oil, it's part of the dressing. Get a good quality, It makes a difference.

1/2 can of chick peas

1/4 of red onion, thinly sliced

3 TB of fresh parsley, chopped

2 celery stalks, diced

2-3 TB of capers

zest of one lemon

juice of one lemon

4 radishes, sliced and then cut into matchsticks

fresh cracked pepper

1/2 cup of shaved parmesan cheese

Mix all ingredients together. 



Salad greens
Sliced tomatoes

Gnocchi with Mushroom Gorgonzola Cream Sauce

If you are a lover of stinky cheese, like Gorgonzola  you are going to love this dish !  The taste is not too intense  but you can definitely taste it.   Creamy, robust flavor and absolutely delicious. Just try it.  I serve this with sliced rib eye steaks.

1 package of gnocchi pasta, about 16oz or 1 lb.  You can make your own.. it is simple to do.  If you are short on time, packaged gnocchi is just as good.

1 shallot, about plum size or ½ of onion

2 TB butter,

2 Tb Olive oil

1 package of mushrooms, sliced. ( I used white button and baby bella mushrooms, you can use your favorite)

1 TB garlic, chopped

½ cup chicken stock,

½ cup cream

1/2 cup of fresh parmesan cheese ( or romano, asiago)

1 tsp crack black pepper

1 - 4 or 5oz container of crumbled gorgonzola cheese- Use it all.

HOW TO :

Bring a pot of salted water to a boil. Add package of gnocchi.  Cook according to directions.

In a pan, with butter and olive oil, add the shallots, sautee about 1 minute, then add the mushrooms. You made have to add a little more olive oil. Sautee about 3-4 minutes until the mushrooms start to slightly brown. Add the garlic

To the same pan, add chicken stock and the cream. Stir to blend.

Add the parmesan cheese to the pan... stir, the sauce will become thicker.

Add pepper, parsley and the Gorgonzola cheese. Blend until the Gorgonzola has melted.

 

Add the cooked gnocchi

 

 

** I added another generous tablespoon of butter at the end and stirred it in.  Everything is better with butter.  Please don't substitute low fat milk for the cream, or margarine for the butter or low fat cheese. Live a little.

Enjoy Every Bite !

Roasted Caulifower & Irish Cheddar Soup

This is a thick, hearty and tasty soup. I never thought that cauliflower could taste this good.  I am making this for St. Patrick's Day along with some other goodies.  I wanted to do another soup but it was hard to beat the Irish Onion Sup from last year but this one is a close runner up.

 

 

What you need :

 

1 head of Caulilflower, cut into florets

 olive oil

 

1 shallot bulb, fine diced

1 tsp garlic

1 tsp thyme

3 cups of chicken stock

3/4 cup of cream

1 1/2 cups of Irish white cheddar, shredded

1 TB onion powder

Gray sea salt

fresh cracked pepper

3 TB butter

good pinch of curry

 

 

In a pan, toss the cauliflower florets in about 2 TB of olive oil, sprinkle some dried thyme.  Roast in a 375 degree oven until the cauliflower becomes lightly brown.

 

In a pot, with some olive oil, add shallot and 1 tsp Thyme, sauteed for about 3-5 minutes until the shallots have become translucent and fragrant.

 

Add 3 cups of chicken stock to the pot. Loosen the bots from the bottom. Add the cauliflower.  Bring to a boil, then lower the temp to med-low and simmer for about 20 minutes.

 

Remove from heat.  With a hand blender wand, puree  cauliflower ( or use a blender)

Puree the cauliflower until creamy or the consistency you desire. I like mine creamy with a few chunkier bits left.

 

To the pot of cauliflower, add   3/4 cups of cream, the cheddar, onion powder, sea salt, crack pepper.

I like a thicker soup so I put a good heaping spoonful of flour in a bowl and mixed it with 1/4 cup of chicken stock to form a thick paste. 

 

 Add to the pot of soup , turn up heat to high and stir until thickens.  Stir continuously so the soup doesn't burn on bottom.  Like all sauces, cook long enough to remove the flour taste.  When sauces, soups etc. taste like flour, it's because you didn't cook it long enough.

Flour - chicken stock paste

 

 

 

Then Add the 3 TB butter and the curry. 

 

* The curry is not going to taste of curry it just gives the soup more depth.  I tried it before I added it and felt it needed something.  Added the curry and it's what it needed.

 

Adjust salt, pepper, onion powder butter to your taste. 

 

 Enjoy Every Bite !



Potato Cakes with Bacon & Cheese ! Oh my !

I always seem to make too much mashed potatoes and end up throwing the leftovers away. This time, I was determined to do something with them.  I am so glad I did and will definitely to continue to make extra mashed potatoes just because of this recipe.


Ingredients :

4 cups of cold, mashed potatoes
1 cup of shredded cheddar cheese
2 green onions, sliced - both white & green parts.
2-3 slices of cooked, crispy bacon, crumbled
2 tsp of onion powder
3-4 TB of melted butter
1/4 cup sour cream or plain Greek yogurt

1 cup of plain or Italian seasoned bread crumbs

Sour cream & green onions for toppings

* you don't need to add salt, there is enough in the bacon, add some pepper if you'd like.


How To :

In a large bowl, add all the ingredients ( first 7 ingredients) except the bread crumbs.
Form potato mixture into balls, about the size of a small apple and coat with bread crumbs.

In a pan with some oil and butter and cook on each side until golden and crispy - about 2-3 minutes per side.

Top with sour cream and green onions.

Enjoy !

St.Patrick's Day Feast

                       

                               " Laughter is brightest where food is best." - An old Irish proverb

                                 

 May the blessings and love of Saint Patrick fall on yourself, on your home, on your dear ones and all

When we think of Ireland, it is not difficult to imagine the  green rolling hills,  steep cliffs with the waves crashing below,  ghostly castles and the bittersweet medley of lamenting ballads. But on St. Patrick’s Day I have lively thoughts of what I can prepare for dinner.   I had a conversation with a nice gentleman living in Dublin who conveyed to me that St. Patrick’s Day in Ireland is the opening to the tourist season and is a significant day with a large celebratory parade in Dublin and also in other towns and villages across Ireland.  

The simplicity of Irish cooking remains the same on this day in Ireland : some nice boiled or mashed potatoes with butter, a loin of bacon and some green cabbage.  I overheard a conversation many years ago, that the North American  tradition of having corned beef is strictly an American one.  In the 16^th & 17^th century, beef and meat was generally was allotted for the rich while the poor made due with butter, milk, cheese and grains.  Cattle was kept, but it was for their milk and why slaughter a cow for a week of feasting when the cow can provide months of nourishment.  The potato, as we know, played an influential role in Irish cooking.  The first Great Famine in 1739  was the result of extreme cold temperature, however,  the second Great Irish Famine , from 1845-1849 was caused by potato blight, resulting in millions of souls lost and causing millions more to emigrate to the New World. Even through trials and tribulations, people still gathered around a table and share in the delights of food.  For this St. Patrick’s feast I have prepared an Irish Onion soup, a modern take on Shepherd’s Pie and my version of Colcannon and Corned Beef Brisket.  To finish off the dinner… a nice hot cup of Celtic Cream Coffee.

Irish Onion Soup 

1 sweet onion, cut in half, slice thinly

1 red onion, cut in half, slice thinly

4 TB Butter

3 Tb Olive Oil

1 TB brown sugar

1 TB flour

2 cup beef stock

1 cup of dark Irish ale - I used Smithwicks

1/4 tsp Thyme

1 Tsp Garlic

1 tsp Kosher salt, season according to taste

1tsp cracked black pepper

1-2 cups Kerry Gold Aged Cheddar

8 slices of baguette - two slices per soup bowl

How To:

In a pan, melt butter and add olive oil. Add the onion and cook over medium heat until onions become translucent.

Spinkle with Brown sugar, cook until onions become golden. Add thyme and garlic.

Sprinkle with flour and combine well, cook over medium-low heat.  You want to cook off the flour taste.

Pour in beef stock and beef, raise the heat and bring to a boil.  Boil for about 3-4 minutes.  

Cover with a lid and reduce heat to low let the liquid reduce and become slightly thickened.

Divide the soup among four  oven safe soup bowls, place two baguette slices on top of soup.   Place some of the shredded aged cheddar on top.  Place in broiler until cheese becomes melted and golden.

Irish Onion Soup with Ale and Aged Cheddar

Shepherd's Pie in Puff Pastry with Potato Crisps.

I wanted to do something a little different for the second course.   I didn't want the usual mashed potatoes in the shepherd's pie as I was using mashed potatoes for the main course.  I thought the potato crisp were a good idea and the crunch added another dimension the the dish.

1 lb ground beef ( or ground lamb)

1/2 cup frozen peas

1/2 cup, small diced carrots

1.2 white onion, fine diced

1 Tb butter

1 TB olive oil

1 cup beef stock

1/2 cup of dark ale - again I used Smithwicks, ( I have used Guinness before)

2 TB flour

1 peel potato, sliced very thin - use a peeler for crispy ones.

Two sheets of prepared puff pastry ie: Pepperidge Farms

In a pan, add the oil and butter melt, then add beef. Add carrots at this time so they can cook.  Cook until the meat is done, about 8-10 minutes.

To the meat, add the peas and onions.  Mix in the 2 TB of flour.  Cook 1-2 minutes.  Add the beef stock and beer. Reduce the heat med-low until the sauce thickens.  Set aside.

Prepare the puff pastry.  Cut 2-3" circles in the puff pastry.. cut out 3 circles per one individual serving.  With one of the circles, cut out a circle within that circle of pastry, place the outlining circles on top of one of the full circles - as pictured below.

Bake each pastry shell for about 10-12 minutes or until golden.  Push down center  of the pastry gently so you will be able to put in the beef mixture.

Before placing the beef mixture inside each shell, prepare the potato crisps.  In a deep pot, add canola oil, about 1-2 cups.  Heat oil, do not boil.  Add the sliced potatoes  in the oil and cook until gold and crispy.  Do not over crowd the oil with potatoes.

Place  a few of the potato crisps on top of the meat shells.

Colcannon with Braised Cabbage, Corned Beef Brisket with Mustard Ale Gravy 

3 lb corned beef brisket - prepared with pickling spices as instructed on package- takes about 2-3  hours to cook on stove top.

4 large russet potatoes

2 leek stalks, cleaned, cut in half and sliced, not the tough green part.

1  stick of butter,  ( or 1/2 cup)

about 3/4 cup of cream, depends on how creamy you like them

1 cup of shredded aged Irish Cheddar cheese

Boil the potatoes until done.

While the potatoes are cooking prepare the cabbage, the leeks and the gravy.

Savoy Cabbage

Cut cabbage in half, remove woody, thick center stalk.  Shred the cabbage.  To a  pan on medium heat, add 3-4 TB of butter.  Add the cabbage, sautee and turn over the cabbage continuously while cooking.

While the potatoes are cooking.. lightly saute the leeks in a pan with 1 TB of butter, for about 3-5 minutes.  Don't brown them.

When potatoes are done, mash them, add leeks, butter, room temperature cream, cheese and blend until creamy and smooth.  Add salt to season.

Gravy 

In a pan add :

1 cup of beef stock, 

1/2 cup of dark ale

1 tsp ground mustard

2-3 TB of butter

Mix 1 tsp of  Better Than Bouillon beef paste with TB of flour

Heat on med -high heat, until gravy becomes thicker.   You may have to adjust more broth if too thick.  Add 1 TB of butter to finish off the sauce.

To assemble, place a large dollop of mashed potatoes on a plate, then place the sauteed cabbage on top of the potatoes, place a thick slice of the corned beef on top... drizzle some gravy over top.

Celtic Cream Coffee

A nice way to end a meal or an evening.  A Celtic Cream Coffee..

This is for one serving, adjust accordingly for more.

1 cup fresh brewed coffee

1/2 shot of Jameson whiskey or more...

1/2 shot of Cognac of choice or more...

2 TB of Honey

2-3 TB of cream... I added a little more

Mix all in a glass.. enjoy 

Sláinte

Carnitas - My Favorite !

 I love Carnitas !   This is  what I usually order at my favorite Mexican restaurant.     Subconsciously, I was hoping this dish wouldn't turn out, then I could keep returning to the restaurant to order it... but it did turn out really well and the flavors are great !

Ingredients

about 3-4 lbs of pork shoulder

1 Tb  gray salt
1 TB ground ancho chile pepper
2 bay leaves
1 tsp cumin
1 tsp oregano, dried
4 garlic cloves
2-3 TB olive oil
gray sea salt salt and  cracked pepper

1 orange, cut into quarters
2 cups beef broth

bunch of cilantro, 1/4 cup
1 green pepper, sliced
3 tomatoes, quartered


Oven 350f 

How To:

Rub the pork with the olive oil, sprinkle the ancho chile, cumin, oregano, salt and cracked pepper over the meat, rub into the meat.

In a dutch oven, on stove top, heat some oil, add the pork and cook until each side is dark and crispy.

The to the dutch oven, add the orange pieces, beef broth.

Cook covered for 2 hours or until fork tender. Easy to pull apart.

For the last 30 minutes, I turned the oven up to 400f degrees.  Then added the cilantro, tomatoes, green pepper and onions.  I drizzled a little more olive oil over top.

*** I didn't let the juice on the bottle of totally evaporate- juicy pork is always better than dried pork

Serve with warm tortillas.. no salsa required !

Enjoy Every Bite !

Grilled Spicy Moroccan Lamb with Mint Cilantro Chutney

We have a friend, Graeme, visiting from Australia and I wanted to make one of my favorite recipes. This recipe is a bit time consuming but if you love food and cooking...time isn't gonna be an issue. This flavors of this lamb dish are outstanding. The BBQ sauce is bursting with the right amount of spices and not too sweet (for my palate anyway) and the mint chutney accents the sauce quite well.  Even ones who claim they don't like lamb will love this dish !  Proven :)

Ingredients for Mint Chutney Mariande :

 two racks of lamb ( my rack had 8 chops per rack)

1 cup of fresh mint leaves

1/2 cup fresh cilantro

3 green onions , white and green part
1 tsp cumin

1/4 cup of fresh parsley

2 Tb fresh lemon juice

1/2 cup olive oil

1 TB chopped garlic - Christopher Ranch garlic in oil - had a nice roasted garlic taste, * you can use fresh

1 tsp kosher salt

big pinch of red pepper  to add some heat

**Use fresh Herbs not dry.

BBQ Sauce :

1/2 cup lemon juice
3/4 cups honey

1 cup rice vinegar

1/4 cup ketchup

1/4 cup soy sauce

1/4 tsp cardamom powder

1 tsp curry powder

1 tsp cinnamon powder

1 tsp anise seed, crushed until powder like

1 tsp crushed garlic

crushed red pepper flakes, big pinch, adjust for your taste buds

1 tsp ancho chile powder

How To :
Cut the rack of lamb into individual chops.

In a blender, blend all the chutney ingredients  

Toss the lamb chops with 3/4 of the mint cilantro chutney, save the rest for plating/drizzling. Chill in refrigerator for about 2 hours.. or longer.

While the lamb is chillin' and hanging out in the refrigerator, in a pot add all the ingredients for the BBQ and heat over medium heat. Let the sauce cook long enough for it to reduce by half... it will thicken and the taste will be more concentrate.

Take out the lamb from the refrigerator and get the grill nice and hot. Cook the lamb about 4 minutes on each side...time will vary depending on thickness of the lamb and how you like your meat done. Medium is best and how I prefer it.

The Side :

3 yams  or sweet potatoes

3-4 TB butter
pinch of cinnamon

tsp kosher salt

Bake the yams in the oven until done(my oven was 355 convection for 40 minutes) Scoop out the pulp and mash with butter, cinnamon kosher salt.

Plate it :

In the middle of the plate, place a big dollop of the mashed yams, place chops standing up against the yam mash. Drizzle the BBQ sauce over each chop and some drizzle around the plate. Then take the left over chutney and drizzle around the plate.


Serve will Couscous.. your choice.  I usually make couscous with currants & herbs

Serve & Enjoy Every Bite !

Swedish Meatballs - Bork Bork Bork !

I know, I know....Bork! Bork ! Bork !... cliche and a stereotype but who doesn't love the Swedish Chef !? This was my first time making Swedish meatballs.  I haven't made them before because they are kind of like making, spaghetti & meatballs .. you'll get around to making them some day. The day has come and they were delish.  Don’t know why I waited. So simple too !

Prepare you favorite meatballs recipe or try this one :

Meatballs : 

1lb beef

1lb pork

½ cup melted butter

½ cup plain bread crumbs

1 large egg

½ fine minced, onion

2-3 tablespoon of parsley

1 tsp nutmeg

S & P

add flour to the pan, cook 1 minute

 that extra flavour !

cook until thick & creamy

How To :

For the Cream Sauce :

Saute 2 strips of bacon, minced

Then add 1 tsp minced garlic

To the same pan, add 2 TB of butter and 2 TB of flour, blend.

To the same pan, then  add :

1 cup half /half or cream

½ cup sour cream

Splash of Worcestershire sauce

1 cup of beef stock

¼ tsp of all spice

¼ tsp of nutmeg

** you don’t have to do this step but I did.  I added 1 tsp of  “ Better than Boullion”  beef paste.  Just a little amped the flavour up.

Add meatballs to sauce, toss lightly.

Chop some fresh parsley and sprinkle over meatballs.  Mashed potatoes or noodle go great with this.

ENJOY EVERY BITE !

Shrimp & Orzo with Pesto

 

One of my favorite go-to meals ! Quick, simple & delish

 

 

Ingredients :

Orzo – about a cup of dry, prepared according to directions.

 1/2 or more if you like, of Shrimp – seasoned with paprika, garlic, pepper, salt

 6-8 stems of Asparagus – cooked, slightly under,

1 - Zucchini – diced

1 -Red pepper – diced

Fresh basil, chopped

1 TB Garlic, chopped

2-3 TB Parsley, chopped

Zest of one lemon

about  1/4 cup, more if you want, of Sun dried tomatoes, in oil, chopped

Prepared pesto

Olive oil.

2 TB butter

How To :

Cooked the orzo, according to directions.  Set aside

Cook asparagus. Set aside.

Season the shrimp, add olive oil and butter to pan.  Cook until done , about 2-3 minutes, do not over cook.

In a pan, sauté zucchini, red pepper, garlic, about 3-4 minutes.

To the same  pan, add orzo, the cooked asparagus, the fresh basil, lemon zest, sun dried tomatoes and parsley. Toss all together.

Top with the cooked shrimp

Drizzle the whole dish with pesto sauce. ( you can buy this prepared in a jar, try not to omit)

ENJOY EVERY BITE !

40 Cloves of Garlic Chicken

The amount of garlic in this old classic, Provencal , French dish may seem a little excessive but the slow roasting mellows this garlicky dish into a buttery goodness that is pleasing to the palate. To make the sauce memorable, mash some of the piece of garlic into broth to make thicker or spread some pieces of the garlic on a nice rustic piece of bread.  With little fuss to this dish, the aroma  itself will warm you on chilly Winter evenings and will surely be a memorable dish.  

 

6 pieces of chicken ( breasts, thighs, drumsticks or wings) or one whole chicken cut up.

40 garlic cloves, skin removes, keep them whole

1 large shallot, rough chopped


1 cup chicken stock

1 cup white wine, dry

3 sprigs of thyme

2 bay leaves

2 TB Fresh chopped parsley

cracked pepper and grey sea salt

How To :

Season the chicken pieces with salt and pepper. In a dutch oven, add olive oil to coat the bottom,  add the pieces of chicken skin side down  unless golden brown, about 3-5 minutes.  Remove and set aside.  In the same dutch oven,  add half of the garlic and shallot, thyme, bay leaves and cook for about 2-3 minutes until the pieces are golden.  Add back the chicken pieces, top with the remaining garlic, add the wine, the chicken stock, parsley.

Cover and cook for about 2 hours in a 375 oven.  In the last 15 minutes, I turn the heat up to 400 with the lid off to crisp the skin and reduce the liquid some.

 

Enjoy !

 

Meat Pies - A Canadian Christmas Tradition

Meat pies have been part of my life for as long as I can remember.  Meat pies are a Acadian French tradition, a staple  from the east coast of Canada. The Quebec version, " tourtiere" , is a different version  of the French pie as  it uses ground pork , sometimes ground beef, along with other ingredients.  Some Acadian- French make it with rabbit as well, the French I knew did anyway,   I do not,  but, I have  tried it with rabbit and it is good.  Growing up in my Mother’s home, she used turkey ( or chicken) beef and pork and that is what I use today. Traditionally, Meat Pies are served around the holiday season.  In my house growing up, it was custom to have it for Christmas Eve or for breakfast on Christmas morning.  Some eat the pie cold or warmed, with gravy, cranberry sauce or even with  molasses over top.  When making meat pies, you don’t simple make one pie, you make several, 4-6 at a time and have them over the Winter months on chilly Winter evenings. The amount of pies depend on how much meat you cook.  It’s labor intensive but very much worth all the work.  I give them out for gifts at Christmas time , along with homemade jarred cranberry sauce, mustard pickles and harvest beets.  Friends who have not heard of them before are pleasantly surprised and enjoy them very much.

Here is my version of Meat Pie.  Nothing is measured, things are approximate.   Having a little more of one thing is not going to make a difference.  This time, I was able to get four fully stuffed pies.  For this recipe I used chickens.

2 -   3-5 lbs chickens or a turkey

1 -   5-6 lb beef,  chuck roast

1 -  5lb pork,  butt roast

 

In a large stock pot or pot, fill with water and submerge the chickens, you may need to do two separate pots if your pot is not large enough to hold the two chickens.  I keep the chickens whole., you can cut them up if you choose. In the same pot, chopped up two onions, add sea salt and cracked black pepper and 1 Tb of Summer Savory.  Summer Savory may be hard to come by  where you live but try to find it.  It's a unique herb, similar to savory, but better in taste. I order mine online from a Canadian food store.  Bring to a boil, reduce heat and simmer the chickens for about 2 hours.  To check if done, twist a chicken leg back, if it resists breaking, it's not done, or if you see blood running from bone.. not done.   The leg should break free from the rest of the chicken easily. this next step is important ***  DO NOT THROW OUT THE CHICKEN STOCK/BROTH.*** you will need it for the pies.

Cook the beef and pork at the same time, place the pork and beef in a roasting pan, season with grey sea salt and cracked black pepper.  I cover the bottom of the pan with beef stock.  Cook the pork and beef  on 375, for about 3 hours.

 

 

I put small chunks of potatoes in my meat pies, a chunky mash. Not a lot, maybe 3-4 potatoes for all the mixture.  So get the potatoes cooked, when done, set aside.

I have said this before, in my other recipes  - I DO NOT BAKE.  I have made homemade pie crusts before, but quite frankly, I don't have the patience for dough and buying a good pie crust is more practical for me.  But, have at it if you are inclined to make fresh pie crust.

When the meat is done. Let it cool before you start shredding and cutting up the meat. Any juices from the beef and pork pan,  add to the chicken stock pot. With the chickens, remove the skin and bones .  Do the same with the beef and pork.  On a flat surface.. put all the meat in front of you and chop up all the meat.  How big or small the pieces depends on how you like it.   When all the meat in combined,  place in a roasting pan or something big enough to hold all the meat, add about 2 tablespoons of Summer Savory ( I used dried).  Start off with less if you want and taste the mixture to get it where you want it.  Add sea salt and black pepper.  Again, after adding, taste the mixture to the right consistency of saltiness.  Start with a little, you can always add, but you can't take away.

Once you get the salt, pepper, summer savory mixed in.. add the potatoes.  This is where you add the meat stock.  There is no real way to measure this or to tell exactly how much to add.  This is the way I can tell when I have added enough.  With the meat all placed in pan/pot, start adding one cup of meat stock from the chicken pot.  After adding one cup, toss the meat in the stock to see if you need more. The way I can tell when there is enough stock/liquid is a put a handful of meat in my hand and squeeze ( not too tight)... the liquid should not drip from your hand but should be visible when you squeeze.  In the end... I think I used about 2 cups of broth.

 

In prepared pie start put the meat mixture into the trays.  I like my pies full.  Place the dough over top, seal edges.

The meat is fully cooked, so all you are doing is cooking the pie crust.  Cook pies until golden brown.  Approximately 30-45 minutes, in a 375 oven.  Ovens vary, so keep an eye on it.

Serve how you want.. start a tradition of your own.  Cranberry sauce is my favorite. I encourage you to try the molasses though :)

 

Enjoy ! Happy Holidays.

 

 

Asian Style Salmon with Sauteed Mushrooms & Spinach

This is one of my favorite meals.  It's really simple, light and takes very little time to make.

Ingredients :

2 salmon filets

1/4 cup  Sweet Soy sauce - this is a thicker soy sauce and touch of sweetness
1/4 cup pineapple juice ( you can use orange juice or just omit it)
1 tsp garlic
1 tsp minced ginger - I use the ginger in the tube you find in produce department
1 TB brown sugar
1 TB Sesame oil

Black and white sesame seeds to sprinkle on salmon when they goo in the oven.

How To :

In a baking dish, add all above ingredients, place salmon in dish, sprinkle with sesame seeds.

Bake 375 for approx. 13-15 minutes. Ovens vary, keep an eye on it.  That's it !

Prepare couscous. Only takes a few minutes. Simple !

While the salmon is cooking, slice mushrooms.  Add butter and oil to pan until heated, add mushrooms, sauté until golden.  At this point, I add a little more butter, turn off the stove and add the spinach and toss.  If you keep the heat on, the spinach becomes soggy, everything becomes too wet and unappealing.  So just a light toss in the butter. Serve

1 package of white buttons mushrooms
1 small package of fresh spinach leaves

2-3 TB butter
2-3 TB olive oil

Couscous or rice  - or the salmon is just fine with the spinach and mushrooms.

* Note.  Throughout the salmon cooking, I spoon some of the soy mixture of the salmon.

 

Grilled Halibut with Ginger Tamarind Sauce & Garlic Lemon Aioli

Halibut - one of the best  from the sea !

T 3 lb filet of Halibut, of enough for 2-3 people.

4 Tb Sweet Paprika
4 Tb Brown Sugar
1 Tsp Thyme
1 tsp  Onion Powder
1/2 tsp Kosher salt
1.2 tsp cracked black pepper

Cut fish into large chunks, place into a bowl.   Drizzle  enough olive oil to coat the fish.  Then sprinkle the fish with the paprika mixture.  Let sit in the refrigerator while you prepare the sauce.


Ginger Tamarind Sauce

2 TB Tamarind paste ( avaible in Asian section or Asian  stores)
1/4 cup lite soy sauce, use 'lite' , it will be too salty with regular soy.
1/2 cup of honey
1 tsp mince ginger, I use the ginger paste in the tube, available in the produce section

Whisk all ingredients together.  Set aside.

Garlic Lemon Aioli

1/2 cup mayonnaise - use your own recipe or store but if you must.
1 TB mince garlic
zest of small lemon
juice of lemon




Put all ingredients in a small blender and blend for 2-2 minutes until smooth.


Grill Halibut for about 2-3 minutes per side. Don't over cook.. take it off grill when you think it's still slightly raw.. it will continue to cook.




I served this on a bed of couscous, then placed the fish on top and drizzled with each sauce.

Enjoy Every Bite !

Asian Pork with Rice Noodle

Ingredients:

1 lb ground pork, turkey or chicken

3 Tb sweet soy sauce

2 tsp ginger, minced (I used ginger in a tube from produce section)

2 TB garlic, chopped

2 tsp fish sauce

2 tsp sesame oil

1 1/2 cup beef broth ( aka stock)

1 TB cornstarch

3 stem of green onions

Broad rice noodles.

How To :

In a pan with some canola oil, add ground turkey or chicken to pan, along with garlic.  Saute until  meat is cooked, breaking pieces up at you saute. 

Add remining ingerients except for cornstarch and about 3TB of beef broth.

In the meantime, cook noodles according to directions on package.

When all ingredients are blended with meat in pan, add the cornstarch mixture to meat and cook over medium heat until it thicken slightly.

Sliced green onions and sprinkle over top of noodles.

ENJOY EVERY BITE !

Tuscan Pork Loin

When you cook a pork loin, it  could possibly end up dry and tough, I think  a lot of people avoid a pork loin for this reason... not this one.  It turned out tender and moist.

Ingredients :

pork loin - approx 2 lbs
1/4 olive oil
6 garlic cloves, kept whole
fresh rosemary leaves
3 dried sage leaves
1 cup of dry white wine
1 cup chicken stock
cracked black peper
gray sea salt

How To :

In a dutch, on stove top, add oil to pot, over medium high heat, add  garlic cloves, sage and rosemary.    Saute for about 5 mintes until the cloves become golden brown.
Season the  pork loin with salt and pepper.  Sear on all sides for 4-5 minutes per side.

Remove the loin after all sides have been browned.
Add the cup of white wine to pot, this will loosen the bits browned on the bottom of the pan, cook
1-2 minutes.
Reduce heat to medium, return prok to pot, add chicken stock,  partially cover with lid and cook for about 1.5 hours or until pork is tender.

Turn the pork every 20-30 minutes
.

**** Don't let the sauce get too low, if it does, add more stock or more wine.. or both.

When the pork is ready, remove from pot. 

The sauce in the pot will be somewhat thin,  you can keep it this way or I added a little flour and thicken it to make a delicious sauce.  I also smashed the garlic cloves a little so it will swirl though the sauce

If you buy a pork loin with two sections, see  my diagram on how to keep it together.( at bottom)

ENJOY EVERY BITE !

Gnocchi, Zucchini and Mushroom pan roast

This is delsih !  Makes a great vegetarian dish or even a meal on it's own.

Ingredients:
Prepare your own gnocchi or buy packed imported gnocchi ( most are delish)
2 zucchini, cut down center, and cut into little half moons
about a cup of baby portobello mushrooms
about a cup of white button mushrooms
olive oil
fresh chopped garlic, or jarred Christopher Racnh minced garlic
a sprig of Rosemary, needles swiped off into pan
203 TB of fresh parsley
Cracked black pepper
gray sea salt
2-3 TB butter
Marsala wine

Prepare gnocchi until done, remove from boiling water. Set aside.
In a pan, add olive oil and add mushrooms, saute until almost golden and add zucchini.  Add garlic and herbs.
Add gnocchi to the pan and saute with the zucchini and mushrooms.
Add butter.

Add a big splash of marsala wine and salt and pepper.

Gnocchi with Butternut Squash in a Creamy Porcini Mushrooms Sauce



This is before it goes into oven

I started off thinking I was going to make a butternut squash sauce for this recipe but decided to keep chunks instead.  The sweet, creamy consistency of this dish is delightful.  I wanted to make to gnocchi from scratch but was missing flour at home so used a package of imported gnocchi from Italy, I buy from a massive international marketplace here that specialize in imported foods.  The gnocchi is quite good, very light and fluffy.  I served this with a  Mediterranean braised beef roast - recipe below.

Ingredients :
one butternut squash, cut into cubes, coated with olive oil, bake in 375 oven for about 30 minutes.

1 package of gnocchi, or about 2 cups of home made gnocchi

3 TB olive oil
1 shallot, diced fine

1-2 oz of dried porcini mushrooms, soaked in hot water to soften them
1 tsp of fresh thyme
1 cup heavy cream
juice of one lemon
fresh parsley
a good pinch of nutmeg
about 3 Tb of parmesan cheese
 2-3 Tb butter
salt and cracked black pepper

How To :
First prepare and bake the squash in the oven while you prepare the remainder of the recipe. This will take about 30 minutes.

After 15 minutes of cooking time for the squash,  cook the gnocchi, this takes about 10 minutes after the water has come to a boil.  The gnocchi are done when they start to float to the top of the pot.  Don't forget to add salt to the water.

In a pan, on medium heat, add olive oil and shallots.  Sautee for about 1 minute. Add cream to the pan, the porcini mushrooms, thyme, lemon juice and the nutmeg.  Let cook and reduce some for about 5 minutes. Then add the parmesan cheese, stir well, this will thicken the sauce.  Add fresh chopped parsley.  Add the cooked gnocchi, lightly toss in the cream sauce.  Add the butternut squash gently.
Then place the gnocchi  and cream sauce in a shallow baking dish, sprinkle with parmesan cheese, place in oven, turn on broil and cook until the cheese is golden.

Enjoy Every Bite !

Mediterranean Beef Roast

I made this beef roast to go along with the gnocchi and

butternut squash in creamy porcini sauce.  I love

roast beef and am always trying to come

up with different ways of making it.  I thought I

was taking a chance by adding oilves to

the roast but I was wrong - it turned out

quite tasty, hope you will like it

if you make it.

Ingredients:

1 - 2lb beef chuck roast

1-1/2 cup beef broth

1/2 cup red wine

1 large tomato, cut into chunks

1/4 of red onion, diced

two stems of rosemary, or one long one

about 20 pitted kalamata olives

kosher salt and cracked black pepper

How to :

Season the beef well with salt and pepper

  Add oilve oil to med-high heat pan, let oil get hot

sear beef on both side, about 2-3 minutes per side.

Transfer to a oven pot with a lid

add broth, wine, tomato, onion and lives and rosemary.

If there are any bits left in the pan

you sear the beef in, deglaze it with some beef broth

and add to the roasting pot.

Cook at 375 for about 2-3 hours, or until fork pull apart tender.

Enjoy Every Bite !