Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette

We modified and improved the recipe for Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette. Rather than roast the Salmon, we sautéed it skin side down in a covered pan for just a few minutes adding Garlic to the sauce. Corn has come into season and it is quite sweet this year. I husked the fresh Corn and we sprinkled the raw Corn over the plated Salmon. It added a crunchy sweet extra to the dish. It was quite good!

We started with a Tomato Salad with Burrata and Balsamic. This is the best time of year with Tomatoes, Corn and Asparagus available in the market and homegrown Tomatoes in our backyard.

Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette

New York Times
 
This simple weeknight meal makes great use of pantry staples to create complex flavors with minimal work. Miso is often used to flavor soups or sauces, and here, it is added to raw rice before cooking, which results in a delightfully sticky, savory steamed rice. Fragrant and nutty basmati is called for, but any long-grain rice will work. Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options. For a heftier meal, add some canned chickpeas, white beans or black beans. To finish, the vibrant tang of the bright ginger-scallion vinaigrette balances the richness of the roasted salmon.
 
INGREDIENTS
Yield:4 servings
 
¼      cup white or sweet miso
1½    cups basmati or other long-grain rice
4       (6-ounce) skin-on salmon fillets
2       tablespoons extra-virgin olive oil
Kosher salt and black pepper
¼      cup low-sodium soy sauce
¼c    up chopped scallions, plus more for garnish
1       tablespoon distilled white vinegar or unseasoned rice vinegar
1       tablespoon minced fresh ginger
4       cups finely shredded cabbage, such as green, Napa or savoy (about 8 ounces)
Roasted sesame oil, for serving
 
PREPARATION
 
1. Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2¼ cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).

2. On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.

3. In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.

4. Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.

Sheet-Pan Chicken Tikka Thighs

Sheet-Pan Chicken Tikka Thighs was an interesting presentation that had that great Indian Tikka flavor. We enjoyed the Chicken while remembering our many trips to India. Sheet-Pan cooking has become a staple of The New York Times. It will be interesting to see if they eventually run out of Sheet-Pan ideas! Meanwhile I like it as a one-pan preparation! We started with Melon and Prosciutto. I repeat myself but the Melons have been exceptional this year. Can we count the good Melons as a happy byproduct of global warming?

Sheet-Pan Chicken Tikka Thighs

New York Times

Commonly cooked in restaurants and street stalls across India and Pakistan, chicken tikka is typically prepared with marinated bone-in pieces and cooked on coals or in a tandoor. This preparation of chicken tikka uses boneless, skinless chicken thighs and a broiler for the same effect — layered, slightly smoky flavor from charred edges of otherwise juicy, tender chicken thighs. With minimal cleanup, this dish is delicately sweet, deeply spiced and has a confetti of textures. The chicken is marinated in ginger, garlic and a mix of heady South Asian spices — red chile powder, cumin, garam masala — and yogurt is used as a tenderizer. Thirty minutes of marination does the trick but overnight is better. Bell pepper and onions sweeten during broiling and their edges char and crisp up too. Plus, juices from the spiced chicken further flavor the vegetables. Eat any leftovers in a salad or sandwich. 

INGREDIENTS
Yield:        4 servings
 
2       tablespoons full-fat Greek or Indian yogurt
1       teaspoon ginger paste or freshly grated ginger
1       teaspoon garlic paste or freshly grated garlic
1½    teaspoons Kashmiri red chile powder
1½    teaspoons garam masala
1½    teaspoons ground cumin
½      teaspoon ground turmeric
Salt
2       tablespoons vegetable oil
1       pound boneless, skinless chicken thighs
2       large bell peppers, chopped into 1-inch pieces
1       red onion, chopped into 1-inch pieces
1       teaspoon cumin seeds
Cooked rice, for serving (optional)
PREPARATION
 
1. In a large bowl, stir together the yogurt, ginger, garlic, chile powder, garam masala, ground cumin, turmeric, 1 teaspoon salt and 1 tablespoon oil. Add the chicken and stir until the thighs are completely coated. Using a fork, thoroughly stab the chicken thighs so the marinade may penetrate the meat. Set aside for 30 minutes or cover and refrigerate overnight to marinate.

2. On a medium sheet pan, about 13- by 9-inches, toss the bell peppers and onion with the cumin seeds and the remaining 1 tablespoon oil and ½ teaspoon salt. Lay the ingredients out in a single layer. Using a fork, hold up a chicken thigh over the bowl and scrape the excess marinade off with another fork, and lay it on the vegetables. Repeat the process for the remaining thighs.

 
3.Turn the broiler on high. Place the sheet pan on a rack about 3 inches below the broiler. Broil for 7 to 10 minutes. Flip the thighs and broil for another 7 to 10 minutes, until parts of the chicken and vegetables are charred and crisp on the outside and chicken is cooked through (when a thermometer inserted into thickest part of a thigh reads 165 degrees). Serve with rice or as is, spooning the juices from the sheet pan over the chicken as sauce.

Pork and Beans: Garlicky Alfredo Beans

 

We decided to make Garlicky Alfredo Beans. I don't think we will make them again. It had a lot of potential but the recipe didn't do it for us. We added to Sausage to make Pork and Beans out of the recipe. The Beans and sauce were very thick almost like a very thick Bean Soup. Oh well we tried.
We started with Asparagus (now in peak season). We topped it with a Fried Egg and the brown Butter it was fried in, and Salt and Pepper. Always a great way to serve Asparagus.
Garlicky Alfredo Beans
New York Times
This five-ingredient recipe transforms canned beans into a no-fuss, comforting meal that’s easy to whip together at the end of a long day. The beans are doused in a creamy, garlic-infused sauce that’s inspired by Alfredo, and topped with crunchy garlic chips. Choosing the right beans for this recipe might feel intimidating, but the most important thing to remember is texture. Beans that hold their shape and won’t immediately disappear in the sauce are ideal: butter (or lima), Great Northern or garbanzo beans will make great contenders for this recipe. When pan-frying the sliced garlic into chips, you’ll want to mix attentively for the best results, since the delicate garlic chips can burn very easily. Crunchy and flavorful, they’re worth the effort.
 
INGREDIENTS
Yield:4 servings
 
¼      cup unsalted butter
8       garlic cloves, thinly sliced, plus 1 garlic clove, finely grated
Kosher salt
2       (15-ounce) cans white beans, rinsed
¾      cup heavy cream
½      cup/2 ounces finely grated Parmesan, plus more for serving
 
PREPARATION
 
1. Line a small plate with a paper towel.

2. In a medium pot over medium heat, combine the butter and sliced garlic. Cook, stirring frequently, for about 2 minutes. Once the butter starts to foam, start lifting the garlic to check its color and continue cooking and stirring until it starts to turn golden, another minute. (The garlic can burn very easily — and can continue to darken and cook after it’s been removed from the heat — so make sure to keep an eye on the pot and remove the garlic before it reaches a dark golden color.)

3. Using a slotted spoon, transfer the garlic chips to the paper towel-lined plate and season with salt.

4. Add the beans, heavy cream, Parmesan and a hefty pinch of salt to the pot; stir to combine.

5. Bring the mixture to a simmer over medium-high heat and cook, stirring gently but frequently, for about 5 minutes, until the sauce has thickened.

6. Stir in the grated garlic and continue simmering for 2 minutes, until fragrant.

7. Divide among bowls. Top with additional Parmesan and the garlic chips.

Roast Beef Tenderloin with Crimson Leaves, Buttermilk, Walnuts and Cashel Blue Cheese

 

We had an exceptional Prime Rib for Father's Day at Majordomo. It was humongous, tender and deliciously smokey. No way could we eat it all! We took home the uneaten portion and decided to make a Steak Salad. We tried this recipe for Roast Beef Tenderloin with Crimson Leaves, Buttermilk, Walnuts and Cashel Blue Cheese. It was a great choice. What a Salad! I don't think I could get a Steak Salad this good in a restaurant. This is a keeper!  The Melons this year have been fantastic. We like Speck better than Prosciutto but for some reason none of our favorite markets are carrying Speck right now. I finally found Speck at The Cheese Store of Beverly Hills. They hand carved it, however, I actually liked the prepackaged Speck from Gelson's better. Go figure.

Roast Beef Tenderloin with Crimson Leaves, Buttermilk, Walnuts & Cashel Blue Cheese
From the Oven to the Table
 
A very expensive dish, I know, but this is the kind of thing to serve on festive occasions such as Thanksgiving, Christmas, or New Year's. It's particularly good on those days that aren't weighed down by a traditional dish (basically, when you don't have to serve a turkey), but you want something luxurious and generous. I wouldn't serve a roasted vegetable as well, just some boiled little waxy potatoes or good bread.
 
SERVES 8
 
FOR THE BEEF
4       lb beef tenderloin
sea salt flakes and freshly ground black pepper
1       tablespoon peanut oil, olive oil, or beef fat
 
FOR THE SALAD
1       cup buttermilk
3       tablespoons sour cream
2       tablespoons extra virgin olive oil
2       tablespoons white balsamic vinegar
1       teaspoon Dijon mustard
1       small garlic clove, finely grated
1       lb red bitter greens, a mixture of Treviso (the one that looks like purple quills), radicchio and red Belgian endive is ideal
⅔      cup walnuts, lightly toasted
⅓      cup crumbled Cashel Blue cheese
 
Preheat the oven to 425°F.
Bring the meat to room temperature. Season the beef really well all over and heat the oil or beef fat in a large frying pan. When the fat is smoking, add the beef and brown it on all sides. Transfer the roas to a roasting pan and roast for 10 minutes, then reduce the oven temperature to 400°F) and cook for another
20 minutes. Cover the meat with foil, insulate it with kitchen towels or old towels, and leave it to rest for 15 minutes.
 
To make the dressing, put the buttermilk, sour cream, olive oil, white balsamic vinegar, mustard, garlic, and seasoning into a bowl and mix with a fork. Taste for seasoning.
 
Put the greens- tear the larger ones-into a broad, shallow bowl or onto a platter and throw on the walnuts and the cheese. Drizzle or spoon the dressing over the top (don't drown the leaves, just serve the extra dressing on the side).
 
Slice the beef and serve it with the greens, cheese, and dressing.

 

 

Spaghetti With Fresh Tomato and Basil Sauce

Many, many times we have made Scott Conant's Spaghetti With Fresh Tomato and Basil Sauce delicious Pasta. It is an absolutely favorite. The key is that the Pasta is only cooked half way through then finished by immersing in the sauce to complete the cooking. You can find the recipe for this great pasta on our blog of: September 16, 2919. Click the date to get the result. 

We started with a Tomato and Burrata Salad. Some (not all) of the Tomatoes were from our Garden!

Sesame Chicken with Cashews and Dates

Sesame Chicken with Cashews and Dates was an unusual and tasty. At first I thought it would be an Asian dish, but on reflection I think it really is more Mediterranean. I can't think of a Chinese or Indian dish with Dates. At any rate, Cashews are my favorite nut (followed closely by Pistachios). I liked them in the dish, although the Cashews were sautéed in the preparation, we added some uncooked Cashews when we served the dish. I liked the dish!

Sesame Chicken with Cashews and Dates

New York Times

 
Dates add a touch of sweetness to this savory chicken and scallion stir-fry. If you don’t have a wok or a 12-inch skillet, you might want to cook this in two batches in a smaller pan. That will ensure a nice, browned crust on the meat. And if you want to substitute chicken breasts, stir-fry them for only 2 minutes in Step 2 before adding the rice wine.
 
INGREDIENTS
Yield:4 to 6 servings
 
4           ablespoons toasted (Asian) sesame oil
1           2-inch   piece fresh ginger, peeled and cut into about 12 “coins”
6 to 8    garlic cloves, peeled and smashed
1           bunch scallions (white and green parts), cut into 2-inch lengths
3 to 4    dried red chiles, or ½ teaspoon chile flakes
2           pounds boneless chicken thighs (preferably skin on, but skinless is O.K.), cut into 2-inch chunks
½          cup toasted cashews
⅓          cup rice wine or dry sherry
3           tablespoons dark soy sauce or tamari
4           pitted dates, thinly sliced
3           cups fresh basil or cilantro leaves, or a combination
Rice vinegar or lime juice, to taste
Cooked rice, for serving
 
PREPARATION
 
1. Season the chicken with salt and pepper while you heat a 12-inch skillet or wok over high heat until it’s very hot, at least 2 minutes. Add 2 tablespoons of the sesame oil and swirl the pan; the oil should thin on contact. When the oil is hot, add the ginger, garlic, scallions and chile. Stir-fry until the garlic is golden at the edges, 2 to 3 minutes.

2. Add the 2 remaining tablespoon oil, chicken and cashews, and stir fry until it starts to brown, 4 to 5 minutes (turn down the heat if the cashews are browning too quickly). Add the rice wine, soy sauce and dates; simmer until the sauce reduces to a syrupy consistency and the chicken cooks through, 5 to 7 minutes.

3. Stir in the herbs, sprinkle with rice vinegar or lime juice, and serve over rice.

Caramelized Zucchini Pasta

We liked Caramelized Zucchini Pasta and have made it many times. The New York Times had a new recipe and we decided to make it. We actually decided we prefer our traditional recipe to the new one. You can find the recipe for this simple and delicious pasta in our blog of: June 19, 2009. Click the date to get the recipe. This is one of those dishes that makes me realize I could be a vegetarian (theoretically speaking - I will never give up my love a great steak!).

We had had dinner at Bacetti and had a wonderful Fruit Salad with Nectarines, fresh Cherries, Balsamic, Croutons and Burrata Cheese. It was fabulous! We recreated it at home and it worked. Highly recommend this combination for a different salad!

Asparagus with Chopped Egg

We love Asparagus as a first course. We topped the Asparagus with Chopped Egg made with Salt, Pepper, Mustard and Mayo. we then drizzled Olive Oil over the Asparagus. This is a great way to serve Asparagus. Highly recommend.

Spiced Salmon with Sugar Snap Peas and Red Onion

Spiced Salmon with Sugar Snap Peas and Red Onion is a great recipe for Salmon. You can find the recipe on our blog of: April 22, 2021. Click the date to get the recipe. When Snap Peas come into season in the spring this is a recipe you should consider. It is very good. We started with Roasted Asparagus. We roasted the Asparagus in a 400 degree oven for 10 minutes, seasoned with Salt, Pepper and Sherry Vinegar. It was perfect! It was a warm Spring Day and I started with a Margarita to celebrate Spring.

One-Pot Chicken Meatballs with Greens

The magic didn't work for us with the sort of Greek Flavored Dish. One-Pot Chicken Meatballs with Greens was OK but not fabulous. I doubt we will make it again. But if Greek food is your thing and you like Chicken Meatballs, go for it!

One-Pot Chicken Meatballs with Greens 
New York Times
 
An upside down take on typical skillet meatballs, these juicy garlic-and-herb filled ones are smothered in greens rather than being cooked on top or alongside them, an ingenious trick to streamline efforts for weeknight cooks. The meatballs first brown in the pot for both color and flavor, then are covered with a mound of greens, which achieves two feats: It gently finishes cooking the meatballs while the chard and lemon slices steam and collapse on top, draping themselves over these hidden delights. Scoop them up with a soup ladle, spooning the lemony pan sauce over everything.
 
INGREDIENTS
Yield:4 servings
 

½      cup panko bread crumbs
⅓      cup full-fat thick yogurt (preferably Greek or Icelandic)
2       garlic cloves, minced or grated
2       scallions, white and light green parts thinly sliced
2       teaspoons dried oregano
¼      teaspoon crushed red pepper
Salt
1       pound ground chicken
¼      cup olive oil, plus more as needed
1       pound rainbow or Swiss chard (1 large or 2 small bunches), tender stalks sliced and leaves cut into 1-inch ribbons
1       lemon, halved, ½ thinly sliced
1       teaspoon ground cumin
 
 
PREPARATION
 
1. In a large bowl, combine the bread crumbs, yogurt, garlic, scallions, oregano, crushed red pepper and 1 teaspoon salt. Add the chicken and gently mix until fully combined.

2. Coat your palms in olive oil, then shape the meat into 14 medium meatballs (about 2 inches each), making sure each is lightly coated with oil by refreshing the coating on your hands. Set the meatballs directly on a sheet pan or on parchment paper.

3. Heat a 12-inch Dutch oven (or other heavy pot with a tight-fitting lid) over medium heat for 2 minutes until hot. Pour in 2 tablespoons of olive oil, tilting the pot to coat the surface, then add the meatballs. Let cook until they are golden halfway up the sides, occasionally turning them when they easily release, adding extra oil if needed, about 7 minutes.

4. Meanwhile, to another large bowl, add the greens, lemon slices, cumin and remaining 2 tablespoons olive oil, and season with salt; toss to coat the leaves, scrunching them up as needed.

5. Smother the meatballs with the greens and lemon slices. Cover, reduce the heat to medium, and cook until the meatballs are cooked through and the greens tender, 12 to 13 minutes.

6. Use a soup ladle to scoop up the meatballs, resting them on the greens, browned-side up and ladling any juices on top of the meatballs and greens. Cut the remaining lemon into wedges for serving, if desired.