Steamed Salmon and Potatoes

We made this very simple recipe for Oven-Steamed Salmon from the New York Times. The key was having excellent Wild Salmon, which we purchased from McCall's Meat and Fish. We steamed Little Potatoes to go with the salmon. We made a Sauce Gribiche to top the salmon. You can get the recipe for Sauce Gribiche from our blog of: June 4, 2016. Click the date to get the recipe.

Oven-Steamed Salmon

New York Times

This simple way to roast salmon brings spectacular results with hardly any worry on the cook's part. The Mediterranean cookbook author Paula Wolfert learned it from the French chef Michel Bras, and it rises and falls on the thinness of the sheet pan. A pan of water delivers enough moisture to steam the fish briefly at a low temperature, producing a final product that is soft and deliciously juicy. It adapts easily to almost any salmon fillet. Emily Kaiser Thelin, who includes it in her biography of Ms. Wolfert, "Unforgettable," says a center-cut of wild-caught Alaska king works best and suggests pairing it with a salad or cracked green olive relish.

Ingredients

8      ounces cracked green olives, pitted, rinsed and coarsely chopped

2      tablespoons extra-virgin olive oil

¾     cup walnuts, finely chopped by hand

2      green onions, white and light green parts, minced

¼     cup chopped fresh flat-leaf parsley

⅛     teaspoon mild red pepper flakes, preferably Aleppo or Marash, or more to taste

2      teaspoons pomegranate concentrate or molasses

1      tablespoon fresh lemon juice

 Flaky sea salt and freshly ground black pepper

½     cup fresh or thawed frozen pomegranate seeds

Preparation

1.   Position an oven rack in the lower third of the oven and a second rack in the upper third. Heat the oven to between 225 and 275 degrees. Grease a thin sheet pan with olive oil.

2.   Carefully place a frying pan of just-boiled water on the lower oven rack. Arrange the salmon on the prepared sheet pan, season generously with salt and pepper, and place on the upper oven rack. Bake until an instant-read thermometer inserted into the thickest part registers 110 degrees for rare, 115 degrees for medium-rare, or 125 degrees for medium. This should take 10 to 12 minutes for 5-ounce fillets or 20 to 25 minutes for a 2 1/2-pound fillet. (The color of the salmon will not turn dull, and the texture will be very juicy.)

3.   Transfer the salmon to a platter or one or more individual plates and season with more salt and pepper, if desired. Sprinkle with chives, if using, and serve.

Copper River Salmon and Morells

Copper River Salmon is the best. It is extremely moist and tender. It is only available in the market for a very limited time. We buy ours at McCall’s Meat and Fish, and Nate only sells it for a short period, providing us with only the best.

We found this recipe in for Oven-Steamed Salmon with Chive Oil in Paula Wolfert’s World of Food cookbook. This is actually quite easy to make an is a delicious dish. I highly recommend that you try this. Nothing is complicated, it is just essential flavors at their peak.

When we were recently in San Francisco we ate twice at Cotogna in San Francisco. It is a wonderful restaurant adjacent to Quince and owned by them. It has a slightly more rustic feel with its wood burning oven. We sat at the bar in front of the oven and watched the chefs. One of the dishes that they made was a Baked Ricotta with Fava Beans and Onions. We asked them how to make it, and it was very easy. They make their own ricotta, we skipped that step and bought the cheese at The Cheese Store of Silverlake. We then whipped some Crema Fresca into it to make it creamier. Because morels were in the market we substituted morels for the Favas. We baked it for a few minutes and it turned into a custard like consistency. We then topped the ricotta with the Sauted Morel Mushrooms and Onions. It was delicious and easy.

Oven-Steamed Salmon with Chive Oil

Paula Wolfert’s World of Food

CHIVE OIL

2 1/2 tablespoons snipped chives

Pinch of salt

¼ cup French peanut oil or high-quality salad oil

1/2 small, firm, unblemished cauliflower, broken into 12 flowerets

1/2 pound turnip greens, collards, or mustard greens, washed and stemmed

1 1/4 pound, center-cut fresh salmon fillet, cut crosswise into four l-inch-thick portions, about 5 ounces each, preferably Atlantic or King salmon

4 tablespoons unsalted butter

1/2 teaspoon coarse sea salt

1 teaspoon snipped chives

1.             Make the chive oil by combining the chives, salt, and the oil in a blender jar and whirling until the mixture is smooth. Pour it into a clean jar, cover tightly, and refrigerate. It keeps up to two weeks. Return the oil to room temperature belore using.

2.             Bring a pot of salted water to a boil. Add the cauliflower and cook it until just tender, about 5 minutes. Remove it from the water, using a slotted spoon, and transfer it to a side dish. Add the greens to the boiling water and blanch for 2 minutes; drain and refresh under cold water. Cook the greens, covered, in a small saucepan with ¼ cup of lightly salted boiling water until they are almost tender, about 10 minutes (less for young leaves). Add the greens to the cauliflower, cover with plastic film, and set aside. (Up to this point the recipe can be prepared in advance.)

3.             Position one rack in the lower third of the oven and a second rack in the upper third. Preheat the oven to 225° F. Carefully place a skillet of boiling water on the lower oven shelf. Arrange the salmon pieces on a metal baking sheet, and place on the upper rack. Bake for 10 minutes. Turn the salmon over and cook 1 minute longer. (Note that the color of the salmon will not turn dull and the texture will be very juicy.) Sprinkle it with salt and pepper to taste.

4.             Meanwhile, in a large skillet, melt the butter over medium high heat, add the cauliflower and greens, and saute them, tossing, until hot. Correct the seasoning and arrange the vegetables in clumps on a large serving platter. Add 3 tablespoons of water to the skillet and boil quickly to combine it with the buttery juices. Pour them over the vegetables and drizzle about 2 tablespoons of the chive oil over the juices that fall onto the platter. Place the warm salmon in -the center, over the juices, and sprinkle with a mixture of coarse sea salt and chopped fresh chives.

Soy-Butter Basted Scallops With Wilted Greens and Sesame

Soy-Butter Basted Scallops With Wilted Greens and Sesame is one of those recipes that are so easy to make and always excellent. A riff on Asian ingredients makes for a great meal. We served it over Rice. I am always amazed of the variety of recipes made featuring Scallops. They  work so well with so many sauces and accompaniments. I don't think you will ever find this exact recipe in an Asian Restaurant, but it seems like you should be able to find it! I can't say for certain but I don't remember Asian recipes using Butter!

 

Soy-Butter Basted Scallops With Wilted Greens and Sesame

New York Times

 

This simple dish was inspired by a recipe for steamed scallop and butter rice found in “Donabe: Classic and Modern Japanese Clay Pot Cooking” (Ten Speed, 2015) by Naoko Takei Moore and Kyle Connaughton. Here, sweet sea scallops are seared in a hot pan and basted with melted butter and soy sauce to finish cooking. Tender greens are sautéed in garlic oil, then the scallops are placed on top and everything is drizzled with the remaining soy-butter and a bit of sesame oil. Finish the dish with a good squeeze of lime, thinly sliced scallions and a smattering of sesame seeds. It’s wonderful served over steamed white rice, so be sure to get that on the stove before you begin cooking the scallops, as the rest of the meal comes together in no time at all.

 

INGREDIENTS

Yield: 4 servings

 

1       pound large sea scallops, patted dry

Kosher salt and black pepper

3       tablespoons grapeseed or canola oil, plus more as needed

2       tablespoons unsalted butter

2       tablespoons soy sauce

3       garlic cloves, thinly sliced

½      teaspoon red-pepper flakes (optional)

1½    pounds baby spinach or other tender greens

1       teaspoon toasted sesame oil

Lime wedges, for serving

2       tablespoons thinly sliced scallion greens

Sesame seeds, for garnish (optional)

Steamed rice, for serving

 

PREPARATION

1.    Heat the oven to 200 degrees. Season the scallops well with salt and pepper. Heat a 12-inch cast-iron skillet over medium-high. Add 2 tablespoons grapeseed oil and, when it shimmers, add the scallops. Cook undisturbed for 2 to 3 minutes, until they begin to brown and form a crust on the bottom.

2.    Flip the scallops, add the butter and soy sauce to the pan and use a spoon to repeatedly drizzle the sauce over the tops of the scallops to finish cooking, 1 to 2 minutes more.

3.    Set the scallops on an oven-safe plate and pour the butter mixture on top. Place the plate in the oven to keep the scallops warm while you finish the rest of the dish.

4.    Add the remaining 1 tablespoon grapeseed oil to the skillet and heat over medium. Add the garlic and red-pepper flakes, if using, and cook until the garlic is pale golden, about 2 minutes, adding a teaspoon or so more of grapeseed oil if needed. Return the heat to medium-high and add the spinach, in batches, if needed, and season with salt. Toss until the spinach wilts, adding a few teaspoons of water to help it along, if needed, and scrape the browned bits from the bottom of the pan. Turn off the heat.

5.    Add the scallops back to the pan and pour any residual butter-sauce over top. Drizzle the dish with sesame oil and a good squeeze of lime. Top with scallions and sesame seeds, if using, and serve with rice.

Soy-Butter Basted Scallops With Wilted Greens and Sesame

I really liked Soy-Butter Basted Scallops With Wilted Greens and Sesame. Scallops are always good, and this dish has a kick to it. We will make it again. I highly recommend it. It isn't hard to make and will become a favorite of yours if you like Scalllops!
 

Soy-Butter Basted Scallops With Wilted Greens and Sesame

New York Times

 

This simple dish was inspired by a recipe for steamed scallop and butter rice found in “Donabe: Classic and Modern Japanese Clay Pot Cooking” (Ten Speed, 2015) by Naoko Takei Moore and Kyle Connaughton. Here, sweet sea scallops are seared in a hot pan and basted with melted butter and soy sauce to finish cooking. Tender greens are sautéed in garlic oil, then the scallops are placed on top and everything is drizzled with the remaining soy-butter and a bit of sesame oil. Finish the dish with a good squeeze of lime, thinly sliced scallions and a smattering of sesame seeds. It’s wonderful served over steamed white rice, so be sure to get that on the stove before you begin cooking the scallops, as the rest of the meal comes together in no time at all.

 

INGREDIENTS

Yield: 4 servings

 

1       pound large sea scallops, patted dry

Kosher salt and black pepper

3       tablespoons grapeseed or canola oil, plus more as needed

2       tablespoons unsalted butter

2       tablespoons soy sauce

3       garlic cloves, thinly sliced

½      teaspoon red-pepper flakes (optional)

1½    pounds baby spinach or other tender greens

1       teaspoon toasted sesame oil

Lime wedges, for serving

2       tablespoons thinly sliced scallion greens

Sesame seeds, for garnish (optional)

Steamed rice, for serving

 

PREPARATION

1.    Heat the oven to 200 degrees. Season the scallops well with salt and pepper. Heat a 12-inch cast-iron skillet over medium-high. Add 2 tablespoons grapeseed oil and, when it shimmers, add the scallops. Cook undisturbed for 2 to 3 minutes, until they begin to brown and form a crust on the bottom.

2.    Flip the scallops, add the butter and soy sauce to the pan and use a spoon to repeatedly drizzle the sauce over the tops of the scallops to finish cooking, 1 to 2 minutes more.

3.    Set the scallops on an oven-safe plate and pour the butter mixture on top. Place the plate in the oven to keep the scallops warm while you finish the rest of the dish.

4.    Add the remaining 1 tablespoon grapeseed oil to the skillet and heat over medium. Add the garlic and red-pepper flakes, if using, and cook until the garlic is pale golden, about 2 minutes, adding a teaspoon or so more of grapeseed oil if needed. Return the heat to medium-high and add the spinach, in batches, if needed, and season with salt. Toss until the spinach wilts, adding a few teaspoons of water to help it along, if needed, and scrape the browned bits from the bottom of the pan. Turn off the heat.

5.    Add the scallops back to the pan and pour any residual butter-sauce over top. Drizzle the dish with sesame oil and a good squeeze of lime. Top with scallions and sesame seeds, if using, and serve with rice.

Lamb, Gratin and a Stinky Cheese

Our Favorite Cabbage Salad

The Best Gratin Ever!

A Delicious Plate!

Stinky Epoisse Cheese: 5 Yes Votes, 1 No Vote

Darryl: The Baker

The Apple Cake

We decided to cook a big dinner for Barbara. There were many great wines drunk at this dinner, check the photo!

We started out with a our favorite Cabbage Salad it is from The Cuisine of California Cookbook and is a Sauteed Red Cabbage Salad With Pancetta And Broiled - Goat Cheese. I really like this salad. We purchased delicious goat cheese and the required pancetta at The Cheese Store of Silverlake.

For the main course we made a fantastic Smoked Leg of Lamb that we purchased at McCall’s Meat and Fish. This is a fun and dramatic recipe to make. First you need a lot of Rosemary. Luckily we have a backyard filled with it, so I went harvesting. After the lamb is browned and cooked in the oven the roasting pan is taken outside and the rosemary is ignited. It produces a LOT of smoke. The roasting pan is then covered and the Smokey flavor infuses the meat. It is quite dramatic to make! The recipe is from Mark Peel and Nancy Silverton at Home.

Be sure to watch the movie by clicking the clip below.

There is NO question in our mind that the Absolute Best Gratin ever is from a recipe from the Sunday Suppers at Lucques Cookbook called: Potato – Bacon Gratin. Bacon is my FAVORITE Seasoning. The recipe can be found in our blog of July, 8, 2008. Click the date to get the recipe.

I continued to experiment baking bread. I modified the recipe to contain 16% whole wheat. It was a good enhancement to the recipe and I will continue to play with the recipe. Robert and Darryl brought a very stinky Epoisse Cheese that went well with the bread.

Darryl brought an Olive Oil Cake that was delicious.

With all of the wine none of us suffered the next morning! We drank lots of water, which helps.

Sauteed Red Cabbage Salad With Pancetta And Broiled - Goat Cheese

The Cuisine of California

Diane Rossen Worthington

Serves 4

This is a delicious variation on warm spinach salad that uses year-round red cabbage to advantage with crispy pancetta and goat cheese. The goat cheese is lightly breaded and then broiled just enough to melt, and to lightly toast the breadcrumbs for added crunch. I like to serve it as a main course for lunch with warm sourdough bread or as a first course with Lemon-Herb Chicken and steamed zucchini and carrots.

RECOMMENDED CALIFORNIA WINES: This can be served equally well with white or red wine. A big Napa or Sonoma Chardonnay melds the goat cheese and sherry vinegar flavors; the goat cheese will reduce the seemingly exces­sive tannin of a full-bodied Cabernet Sauvignon.

½     pound pancetta, sliced 6 ounces Sonoma goat cheese or French goat cheese

½     cup olive oil

2     tablespoons French bread or whole wheat breadcrumbs

1     small red cabbage, cored and thinly sliced or shredded

2     large shallots, finely chopped

3     tablespoons sherry vinegar

¼     teaspoon salt

1/8     teaspoon coarsely cracked pepper

1.   In medium skillet cook pancetta over medium-low heat until crisp and lightly browned. Remove and place on paper towels to drain. Grumble into small pieces and reserve.

2.   Slice goat cheese into 4 equal portions. Place on broiler pan and brush each piece with 1 tablespoon olive oil. Sprinkle with breadcrumbs so that they adhere to the cheese. Refrigerate for 1 hour.

3.   Remove all but 1 tablespoon of pancetta drippings and add 3 tablespoons olive oil to skillet. Add cabbage and sauté until it begins to wilt. Remove to a bowl.

4.   Add remaining 1/4 cup olive-oil to pan. Add shallots and sauté until soft. Add sherry vinegar and boil about 3 minutes. Season with salt and pepper and pour over cabbage. Add pancetta and mix well.

5.   Preheat broiler if necessary. Broil coated goat cheese just until it is golden brown. Watch carefully, as it burns easily.

6.   Place cabbage mixture on 4 individual plates and set goat cheese in center. Serve immediately.

Advance Preparation: May be prepared up to 4 hours ahead through Step 4. Serve at room temperature. Cheese may be breaded up to 6 hours ahead and refrigerated.

Leg of Lamb, the Best (Rosemary)

Mark Peel and Nancy Silverton at Home

This recipe calk for a bundle, a heap, an enormous bouquet of that ever-traditional serve-with-lamb herb, rosemary. Even if the rosemary didn't impart a wonderful flavor to the meat, the intoxicating aroma coming from the oven would be reason enough to use it in this quantity.

Have the butcher remove the small bone from the leg of lamb to make slicing it easier.

One 4 1/2-pound leg of lamb

3 large garlic cloves, thinly sliced

Olive oil

Coarse salt

Coarsely ground black pepper

6 ounces rosemary sprigs (8 bunches)

Trim off any excess fat from the meat, leaving a thin layer. Make 1-inch slits all over the meat and insert the garlic slices. Rub the lamb well with olive oil and coat heavily with salt and pepper. Wrap securely with plastic wrap and set aside for several hours, or refrigerate over night.

Preheat the oven to 500° F.

Heat an ovenproof skillet or heavy pan large enough for the lamb to fit in comfortably and brown it on all sides. Remove the lamb to a platter and pour off all but 1 tablespoon of fat. Cover the bottom of pan with a bed of rosemary and place the lamb on top. Cover the lamb with more rosemary.

Place in the oven. After 20 minutes turn the heat down to 375° F. Roast for another 40 minutes. Remove the pan from the oven. Internal temperature of lamb should be between 125 and 130 degrees.

When ready to serve, take outside, carefully ignite the rosemary on top of the lamb, and allow to burn itself out. Make sure you have a tight-fitting lid handy to extinguish the flames. Brush off the woody stems. The charred rosemary imparts even more flavor to the lamb. Let it rest 10 to 15 minutes and transfer to a serving platter.

    

Serves 6 to 8     *

Note: If fresh rosemary is unavailable, soak 3 ounces of dried rosemary in water to cover for 30 minutes. Drain. Pat wet rosemary on the lamb before placing it in the oven. Do not attempt to flame it.