Tuesday, January 16, 2024

Horseradish Roasted Salmon with Mustard Potatoes

 







Salmon is in season and we tried a new recipe: Horseradish Roasted Salmon with Mustard Potatoes. How could anything with Horseradish and Mustard be bad? The Salmon
was wonderful and I loved the kick that Horseradish and
Mustard give to mild flavor of Salmon.

Winter brings Pears and we made a Salad with Walnuts and St. Agur cheese. We both loved it. The St. Agur goes perfectly with the Pears. Delightful dinner.


Horseradish Roasted Salmon with Mustard Potatoes

New York Times

 

Slathered in a creamy horseradish mayonnaise, salmon fillet is a weeknight winner. (You can cook smaller fillets or one larger center-cut piece, whichever you prefer.) The key to moist, flavorful salmon is to roast it at a high temperature for a short length of time. Here it’s baked alongside tangy mustard potatoes, but asparagus, broccoli or even green beans would be nice, too. If using less hearty vegetables, just cut the initial bake time down to 5 to 10 minutes.

 

INGREDIENTS

Yield:4 servings

 

1       pound baby Yukon Gold potatoes, halved if large

3       tablespoons olive oil

2       tablespoons whole-grain mustard

Kosher salt and coarsely ground black pepper

3       tablespoons mayonnaise

2       tablespoons drained prepared horseradish

2       limes

1½    pounds skinless salmon fillet (preferably 1 single center-cut piece)

 

PREPARATION

 

1.            Heat oven to 400 degrees.

2.            On a rimmed sheet pan, toss together the potatoes, olive oil and mustard. Season with salt and pepper. Roast for 20 minutes, tossing once halfway through.

3.            Meanwhile, combine the mayonnaise and horseradish in a small bowl. Finely grate 2 teaspoons lime zest and then cut the remaining lime into wedges. Add the lime zest to the mayonnaise mixture and season to taste with salt and pepper. Season the salmon with salt and pepper and then slather the sauce all over the top and sides.

4.            Remove the potatoes from the oven and use a spatula to make space in the center of the pan. Add the salmon, skinned side down. Return the pan to the oven and cook until the potatoes are browned and tender and the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.

5.            Serve the salmon and potatoes with lime wedges.

 

 

Monday, January 15, 2024

Fuyu Persimmon Rice Pilaf, Oven-Roasted Chicken Shawarma








This was a double header dinner. Two new recipes:  Fuyu Persimmon Rice Pilaf and Oven-Roasted Chicken Shawarma. Persimmons were in season and we wanted to eat this Japanese delicacy. The Fuyu are the softer Persimmons not hard like an Apple. Both recipes worked out. We will make again, when Fuyu are back in season.

We started with Chicken Soup from Friends and Family! Their Chicken Soup is the best!



Fuyu Persimmon Rice Pilaf

Epicurious

 

INGREDIENTS

Makes 4 servings

 

¼      cup finely chopped shallot

1       tablespoon olive oil

1       cup long-grain white rice

1       tablespoon finely chopped peeled fresh ginger

¼      teaspoon cinnamon

1       cup chicken broth

¾      cup water

½      lb firm-ripe Fuyu persimmons, peeled, seeded if necessary, and chopped

½      cup finely chopped fresh cilantro

Fresh lemon juice to taste

 

PREPARATION

 

1.    Cook shallot in oil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 2 to 5 minutes. Reduce heat to low, then add rice, ginger, and cinnamon and cook, stirring, 1 minute. Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until rice is tender, about 20 minutes. Remove pan from heat and let stand, covered, 5 minutes.

 

2.    Fluff rice with a fork and stir in persimmons, cilantro, lemon juice, and salt and pepper to taste. Serve warm.

 

Oven-Roasted Chicken Shawarma

New York Times

 

Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.

 

INGREDIENTS

Yield:4 to 6 servings

 

2       lemons, juiced

½      cup plus 1 tablespoon olive oil

6       cloves garlic, peeled, smashed and minced

1       teaspoon kosher salt

2       teaspoons freshly ground black pepper

2       teaspoons ground cumin

2       teaspoons paprika

½      teaspoon turmeric

A pinch ground cinnamon

Red pepper flakes, to taste

2       pounds boneless, skinless chicken thighs

1       large red onion, peeled and quartered

2       tablespoons chopped fresh parsley


 

 

PREPARATION

 

1.    Prepare a marinade for the chicken. Combine the lemon juice, ½ cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.

2.    When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.

3.    Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.)

4.    Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

 

 

Wednesday, January 10, 2024

Pasta With Cauliflower, Bacon and Sage






Pasta With Cauliflower, Bacon and Sage is a fantastic pasta dish. We love Cauliflower and Bacon is my favorite seasoning. We highly recommend this hearty dish. We used a whole pound of Bacon. More is better! You can find the recipe on our blog of: December 16, 2021. Click the date to get the recipe.

Tuesday, January 09, 2024

Oven-Baked Polenta with Pork




We had left over Bacon-Roasted Pork Tenderloin and decided to try a new recipe: Oven-Baked Polenta. It was easy to make and delicious. This an interesting and good alternative to making Polenta on the stove top, with all of its required stirring. The Pork, of course was delicious!

Oven-Baked Polenta

The Slow Mediterranean Cookbook

 

This is hands down the best polena recipe I know, especial since it doesn’t require string I first presented this recipe in my Mediterranean Grains & Greens: I repeat it here for new readers. This no-stir method - combining cornmeal, water, and a little salt in an oiled casserole and roasting it in the oven, as opposed to frequent stirring in a pot on the store producers wondrous, creamy and seductive polenta. Cooking it this way takes longer than on top of the stove, but it will are you free to take care of whatever else you'll be serving

Varying the proportion of water to cornmeal enables you to adjust the consistency of the polenta from runny to firm and enables the polenta to take on many guises from a simple steaming bowl of cornmeal mush served with a little grated cheese to a delicious bed for stews and ragouts.

 

FOR SOFT POLENTA 5 parts liquid to 1 part cornmeal

 

FOR MEDIUM POLENTA 4 parts liquid to 1 part cornmeal

SERVES 6

 

2             cups medium-coarse or coarse-grind corn-meal, preferably organic stone-ground cornmeal

8 to 10   cups cool water (see proportions above)

2             tablespoons butter or extra virgin olive oil

2             teaspoons salt



1.            Preheat the oven to 350°F. Grease a 12-inch cazuela or ovenproof casserole. Add the cornmeal, water, butter or oil, and salt and stir with a fork until blended. (It will separate, but don't worry-it won't come together for more than half the cooking time.) Bake uncovered for I hour and 20 minutes.

2.            Stir the polenta with a long-pronged fork, season with additional salt to taste, and bake for 10 minutes more. Remove from the oven and let it rest for 5 minutes before pouring onto a wooden pizza shovel or into a buttered bowl.

Thursday, January 04, 2024

Bacon-Roasted Pork Tenderloin with Caraway Cabbage and Apples






Bacon-Roasted Pork Tenderloin with Caraway Cabbage and Apples is a perfect winter dish. Pork Loin, Bacon, Cabbage - what could be better on a cold winter evening? It transports me back to dinners we had in Berlin (at least in my imagination). The dish requires a lot of Toothpicks to attach the bacon to the loin, be sure to remove them all before serving. It makes a lot and gives great leftovers. As I write this I can actually recreate the aroma of the dish in mind! You can get the recipe for the hearty dish in our blog of: October 29, 2018. Click the date to get the recipe.

Tuesday, January 02, 2024

Baked Ziti with Vegetable Sauce





We made Baked Ziti with Vegetable Sauce. This baked Ziti could make one a vegetarian. It is delicious and because of the pepper has enough heat to really shine through. I love its Indian influence. You can find the recipe on our blog of: Oct. 21, 2014. Click the date to get the recipe. This is a definitely a favorite of ours.

We started with a Persimmon Salad with Labni and Prosciutto. The Baked Ziti freeze well and we store away a future mea! 

Thursday, December 28, 2023

Ginger Scallion Shrimp with Crispy Coconut Rice






We love the Crispy Rice at Majordomo. We attempted to make it and it was close but not quite as good as the original at the restaurant. We used frozen Shrimp from Cookbook, they were still in the shell and messy to clean but they were excellent. Have to decide if it is worth the hassle to put un-peeled Shrimp. This is a good recipe!
We started with a Caesar Salad.
Ginger Scallion Shrimp with Crispy Coconut Rice
Momofuku
 
INGREDIENTS
 
¼      cup + 2 tablespoons olive oil
1       onion, thinly sliced
1       teaspoon Momofuku Savory Seasoned Salt
5       cloves garlic, sliced
1       lemon, zested and juiced
1       tablespoon Momofuku Chili Crunch
2       cups short grain rice, rinsed
1       14 oz can coconut milk
1½    cups chicken broth
¼      cup + 2 tablespoons Momofuku Soy Sauce
1       bunch scallions, sliced
1       tablespoon ginger, chopped (from about 1 inch ginger root)
Momofuku Rice Vinegar
1       pound shrimp, peeled
 
 
This dish is impressive enough for a crowd, but easy enough if you’re attempting it on a weeknight. It’s an homage to a lot of different rice dishes, but it’s also inspired by the fan–favorite crispy rice on the menu at our restaurant in Los Angeles.
Serves 4 
           
1. Heat oven to 400°F. Position one rack in the center of the oven and another in the second spot from the top, about 4 inches away from the broiler. 
 
2. Heat ¼ cup olive oil in a large braiser or oven-safe pot over medium high heat. Add onions and cook for 2 minutes. Season with 1 teaspoon of Momofuku Savory Seasoned Salt, then lower heat to medium low and cook an additional 8 minutes until they are very soft but not charred. (If onions are charring, lower heat.) 
 
3. Zest lemon and add zest along with garlic and 1 tablespoon Momofuku Chili Crunch to the pot. Cook for 2 minutes, until the garlic softens. Add rice and cook for 1 minute. Add juice from the lemon, coconut milk, chicken broth, and ¼ cup of Momofuku Soy Sauce. Bring to a boil, then cover and reduce to low. Cook covered for 10 minutes. 
 
4. Meanwhile, toss sliced scallions with 1 tablespoon ginger, 2 tablespoons of Momofuku Soy Sauce, 2 tablespoons of olive oil, and 3 shakes of Momofuku Rice Vinegar (about 1 teaspoon). Add shrimp and set aside for later. 
 
5. After 10 minutes, uncover rice, stir gently to re-distribute the liquids, then place in the oven and bake for 15 minutes. 
 
6. Quickly remove the pan from the oven and turn the broiler on high. Arrange the marinated shrimp on top. Spoon over the remaining ginger scallion sauce and broil for 5–8 minutes, watching closely, until the shrimp is cooked through and rice has begun to crisp.
 
 

 

Sunday, December 24, 2023

Christmas Eve Dinner








It was Christmas Eve and we invited some of our friends over for dinner. We started with a HUGE 3 bone Prime Rib. Unfortunately Huge in this case didn't mean Wonderful. We found it had way too much fat and gristle for our taste. Oh well, that's the butchers fault not ours! We started with a Persimmon Salad dressed with Lebni and Maple Syrup.

Dessert was an annual tradition for us. We make Mary Ann’s Fruitcake every year. You can get the recipe on our blog of January 1, 2011. Click the date to get the recipe. It is always a hit. The holiday season wouldn't be the same without it. Not only is a good for dessert but it makes for a wonderful breakfast. We will definitely make it again next year. It is so good I wonder why we only make it for Xmas but it does make for a special treat that way. We purchased a Yule Log as second dessert. It was nice to spend the night with our friends.

Thursday, December 21, 2023

Skillet Chicken with Mushrooms and Caramelized Onions






Skillet Chicken with Mushrooms and Caramelized Onions is a great way to cook Chicken especially on a cold rainy winter day. It has the feel of Beef Stroganoff when it is served over Egg Noodles. You can find the recipe for the Skillet Chicken on our blog of: September 14, 2022. Click the date to get the recipe.

Persimmons are in season and we started with a Persimmon and Prosciutto Salad fresh Walnuts


Monday, December 18, 2023

Tomato Risotto with Scallops







We really like Tomato Risotto with Scallops. It is an excellent recipe. You can find the recipe for the Risotto on our blog of August 28, 2019.  Click the date to get the recipe. It requires nice plump Scallops that can be sautéed to a golden brown. We are lucky that our local grocery store Gelson's has such good fish and shellfish.

We started with a Persimmon Salad that we topped with a dressing made from Lebni and Maple Syrup. With have many middle eastern grocery stores near us so it was easy to get excellent Lebni. The Maple Syrup evens out the sharpness of the Lebni. 

Thursday, December 14, 2023

Charred Cabbage and Lentil Soup and Pork Loin






We absolutely loved Charred Cabbage and Lentil Soup. It is extremely hearty! If it was snowing outside it would be perfect. Highly recommend this Soup. We will be making several times this winter, I am sure.

Mixed opinion on Twice-Cooked Pork Tenderloin. It is reminiscent of Beef Stroganoff. Cathy doesn't particularly like Cream in meat dishes. I do. It is a rich tasty dish. If idea of Pork Stroganoff appeals to you by all means make it. We added sautéed Mushrooms and Shallots to the recipe!

Charred Cabbage and Lentil Soup

New York Times

 

To make a soup that is different and perhaps more interesting than the last, play with how your usual soup ingredients are put to work. Instead of layering ingredients in the pot, build the foundational flavor in the oven. Here, cabbage is roasted until mostly charred and chip-like, while lentils, cubed carrots and onions simmer on the stove. When the smoky cabbage, sweet vegetables and earthy lentils meet in the bowl, they offer a range of textures you’d never achieve if everything boiled away together. (And once you roast cabbage, it’ll be hard to think of it as drab again.) As with most soups, this one’s adaptable: Roast sausage with the cabbage, use cauliflower instead of cabbage, or finish with lemon and so on.

 

INGREDIENTS

Yield:4 servings

 

1 to 1½  pounds green cabbage, sliced 1-inch thick (from 1 medium cabbage)

2            tablespoons extra-virgin olive oil, plus more for serving

Salt and pepper

6            cups water, or vegetable or chicken stock

1            cup green or brown lentils

1            medium yellow onion, coarsely chopped

1            medium carrot, coarsely chopped

3            garlic cloves, finely chopped

2            tablespoons soy sauce

½           teaspoon red-pepper flakes, plus more for serving

2            thyme sprigs (or 1 small bay leaf or rosemary sprig, or 1 teaspoon dried thyme)

1            Parmesan rind, plus grated Parmesan for serving

 

 

PREPARATION

 

1.     Heat the oven to 450 degrees. On a sheet pan, toss the cabbage with the olive oil, salt and pepper. Spread in a single layer and roast, stirring halfway through, until various shades of browned, from golden in parts to nearly burnt in others, 25 to 30 minutes.

2.    Meanwhile, in a large pot, combine the water, lentils, onion, carrot, garlic, soy sauce, red-pepper flakes, thyme and Parmesan rind. Partially cover and bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the lentils and vegetables are tender, 15 to 20 minutes; season to taste with salt.

3.    Divide the cabbage among bowls, then pour over the lentils and broth. Top with grated Parmesan, more red-pepper flakes and a drizzle of olive oil. (Leftovers will keep for a few days, but the cabbage will lose its crispness.)

Twice-Cooked Pork Tenderloin

New York Times

 

Here's a surprising and flavorful way to prepare tenderloin, one of the leanest and most economical cuts of pork. Brown the whole tenderloin. Let it rest for a few minutes, so the meat firms up a bit. Then slice the tenderloin into medallions, about an inch thick. Brown the slices on both sides and top with a quick French-style sauce made of heavy cream and Dijon mustard, lemon juice or Calvados.

 

INGREDIENTS

Yield:4 servings

 

1       boneless pork tenderloin, about 1 pound

Salt and freshly ground black pepper

4       tablespoons butter, extra virgin olive oil, or a combination

¼      cup cream

1       tablespoon Dijon mustard, lemon juice or Calvados, optional

Chopped fresh parsley leaves for garnish, optional

 

PREPARATION

 

1.    Sprinkle meat with salt and pepper. Put a large skillet over medium-high heat; a minute later add 2 tablespoons butter and/or oil. When butter foam subsides or oil dimples, add meat (curve it into skillet if necessary). Brown it well on all sides, for a total of 4 to 6 minutes. Turn off heat, remove meat from pan, and let it sit on a board. When skillet has cooled a bit, proceed.

2.    Cut meat into inch-thick slices. Once again turn heat to medium-high, add remaining butter and/or oil and, when it's hot, add pork slices to pan. Brown on each side, about 2 or 3 minutes each. Turn heat to low and remove meat to a warm platter.

3.    Add ½ cup water to pan, turn heat to high, and cook, stirring and scraping, for a minute. Lower heat slightly, add cream and cook until slightly thickened. Stir in mustard, lemon juice or Calvados, if you're using them, then taste and adjust seasoning. Serve meat with sauce spooned on top, garnished, if you like, with parsley.