Weekend Fun

Salmon & Asparagus Chowder

January 18, 2013

Salmon & Asparagus Chowder

Chowder is centuries old and was considered to be poor man’s food.  Fish chowders were the forerunner of clam chowders.  Chowders that the early settlers made were very different from other fish soups because they used salt pork and ship’s biscuits for their chowders.  I love a good chowder and am sure happy that I am not eating hockey puck-like ship’s biscuits in my chowder. Try my Salmon & Asparagus Chowder tonight or this weekend for real New England comfort food.

INGREDIENTS

1 Pound Fresh Skinless Salmon Fillets

3 1/2 Cups Vegetable Stock

1 Cup Chopped Onions

3 Medium Red Potatoes

2 Tablespoons Chopped Fresh Dill

1 Teaspoon Shredded Lemon Peel

2 1/2 Cups Whole Milk or Half & Half

2 Tablespoons Cornstarch

2 Cups Diced Asparagus

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Rinse the salmon and pat dry with paper towels.  You will now need to poach the salmon.  In a large skillet bring 1 1/2 cups of water to a boil.  Add the salmon and return to a boil.  Turn the heat down to a simmer and cover with a lid.  Cook 8 minutes and then remove the salmon from the skillet.  Throw away the parching water. Flake the salmon into 1/2 inch pieces and set aside.  In a large soup pot combine the vegetable broth, onions, potatoes, dill, lemon peel, kosher salt and pepper.  Bring to a boil and then turn the heat down to a simmer.  Cover with a lid and let simmer for 20 minutes.  Stir occasionally.  In a large jar, with a screw on lid, combine the milk (or half & half) with the cornstarch.  Cover the jar and shake like crazy.  Add the milk to the soup.  Stir in the asparagus and cook until the mixture is slightly thickened and bubbly.  Cook and stir for 3 minutes more.  Gently stir in the poached salmon and cook for 4 minutes until the salmon is heated through.  Transfer to soup bowls and serve hot.  Serves 6

Hot Hot Wings

January 16, 2013

Hot Hot Wings

Why go to Hooters for hot wings when you can make them at home.  Never mind…I just realized that’s not why someone would go to Hooters.  Make my Hot Hot Wings at home and you’ll be a happy camper. 

INGREDIENTS

3 Pounds Chicken Wings

2 Tablespoons Chili Powder

1 Tablespoon Dried Oregano

3 Tablespoons Olive Oil

1 Teaspoon Ground Cayenne  

3 Minced Garlic Cloves

1 Cup Chili Sauce (I Use Sriracha Chili Sauce)

1/4 Cup Honey

3 Tablespoons Malt Vinegar

3 Tablespoons Soy Sauce

2 Tablespoons Brandy

Dried Parsley For Garnish

Split the chicken wings at the joints and remove the tips.  Place the wings in a large zip lock bag.  Sprinkle the chili powder, oregano and kosher salt into the zip lock bag, zip up the bag and give a good shake.  Place in the fridge for 2 hours. If you need to use two bags then use two bags.  Remove from the fridge when you are ready to prepare. Preheat your oven to 375º F. Spread the chicken wings on 2 baking sheets covered with parchment paper.  Drizzle with the 2 tablespoons olive oil. Bake for 40 to 50 minutes until they are pretty crisp.  While the wings are baking prepare the wing sauce in a medium size pan.  Add the remaining olive oil and the minced garlic and cook for 1 minute over a medium heat.  Add the chili sauce, cayenne, malt vinegar, honey, soy sauce and brandy.  Bring the sauce to a boil and then turn the heat down to a simmer.  Simmer for 20 minutes while stirring occasionally.  Turn the heat off and put a lid on the pan and let sit until ready to use.  When the wings are done remove from the oven and place into a large bowl.  Pour the chili sauce over the wings and dredge until all wings are completely coated.  Transfer to a serving platter.  Serves 6

 

 

Rum Waffles

January 13, 2013

Rum Waffles

The rum gives these waffles slightly a unique taste.  You can serve these delicious waffles for either breakfast or dessert.  Serve simply dusted with powdered sugar or spread with homemade preserves and topped with whipped cream. 

INGREDIENTS

2 Cups Unbleached Flour

1 Teaspoon Baking Powder

2 Tablespoons Sugar

1 Cup Milk

3 Cups Whipping Cream

8 Egg Yolks

1/3 Cup Rum

1 1/4 Cups Melted Butter

4 Egg Whites

1/2 Teaspoon Kosher Salt

Butter To Grease The Waffle Iron

Preheat your waffle iron. In a large mixing bowl, combine the flour, baking powder, sugar and salt.  In a medium size bowl whip the egg whites until they form firm peaks. Set aside.  Add the milk to the flour mixture and stir slightly.  Add the cream, egg yolks and the rum.  Stir thoroughly after each addition.  Add the melted butter and stir.  Fold the egg whites into the batter.  Grease both sides of the waffle iron plates with butter.  Pour batter into the waffle iron making sure all of the holes are filled.  Close the waffle iron and cook until the waffles are nice and crisp.  Serve immediately with either powdered sugar or homemade preserves topped with whipped cream.  Makes 20 waffles. 

Petite Madeleines

January 11, 2013

Petite Madeleines

Petite Madeleines are traditional small cakes from northeastern France.  They are very small sponge cakes that are baked in special shell shaped pans.  Even if you are on the customary “January diet” Petite Madeleines are a light and refreshing little treat. 

INGREDIENTS

2 Cups Unbleached Flour

1 Tablespoon Baking Powder

1 Teaspoon Kosher Salt

1/2 Cup Softened Butter

1 1/4 Cups Sugar

2 Eggs

3/4 Cup Milk

1 Teaspoon Vanilla Extract

2 Tablespoons Lemon Extract

2 Tablespoons Grated Lemon Peel

Preheat your oven to 350º F.  In a large size bowl beat together the eggs and sugar.  Add the softened butter, vanilla and lemon extracts to the egg mixture.  Beat for 2 minutes.  Add the grated lemon peel and beat another minute. In a medium size bowl combine the flour, baking powder and salt.  Alternate adding the flour mixture and the milk to the egg mixture.  Continue to beat on low while add the ingredients.  Grease the madeleine pans and spoon the batter into the pans.  Place into the oven and bake for 15 minutes.  Remember that every oven is different so check at 10 minutes.  The madeleines should be golden brown, but not too dark.  Remove from the oven and let cool for 5 minutes before removing from the pan.  Makes approximately 36 madeleines.

 

Vegetarian Chili

January 10, 2013

Vegetarian Chili

We all need to eat less red meat so here is a great vegetarian chili recipe that will help you achieve that goal. Remember that it’s important to eat fish three times per week and vegetable dishes the other four days per week.  You won’t miss the meat in this recipe and I love how hearty it is. 

INGREDIENTS

2 Cups Cooked Kidney Beans

2 Cups Cooked Pinto Beans

1 Tablespoon Kosher Salt

1/4 Cup Olive Oil

14 Minced Garlic Cloves

1 Chopped Jalapeño Chile

2 Chopped Yellow Onions

6 Chopped Medium Tomatoes

1/2 Cup Tomato Paste

3 Tablespoons Fresh Thyme Leaves

2 Teaspoons Dried Oregano

1 Teaspoon Ground Cumin

10 Chopped Sun Dried Tomatoes

1 Teaspoon Freshly Ground Pepper

1/4 Cup Chopped Fresh Cilantro

If you are not using canned beans then soak overnight and boil for 1 1/2 hours until tender. In a large soup pot heat the olive oil and sauté the garlic and onions over a medium heat. Cook for 15 minutes until golden brown.  Add the chopped tomatoes and jalapeño.  Cook for another 5 minutes. Stir in the beans and any of their cooking liquid.  Stir in the tomato paste, thyme, cumin, oregano, sun dried tomatoes, kosher salt and pepper.  Reduce the heat to medium low and simmer for 1 1/2 hours making sure to stir occasionally.  Serve topped with chopped cilantro.  Serves 4

Oven Roasted Green Beans & Cipollini Onions

January 9, 2013

Oven Roasted Green Beans & Cipollini Onions

After the holidays eating healthy is on the top of everyone’s list.  Here is an easy and delicious way to cook green beans.

INGREDIENTS

1 Pound Trimmed French Green Beans

1 Cup Sliced Cipollini Onions

3 Tablespoons Olive Oil

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Preheat your oven to 375º F.  Adjust the oven rack to the middle position. Wash and trim the green beans.  Peel the cipollini onions and slice horizontally.  Line a rimmed baking sheet with parchment paper.  Spread the green beans and cipollini onions on the parchment paper.  Drizzle the olive over the mixture.  Sprinkle with the salt & pepper.  Roast for 8 minutes.  Remove from the oven and using tongs toss the green beans and onions.  Place back in the oven and roast for another 4 to 8 minutes.  Remember that every oven cooks differently.  Remove from the oven and transfer to a serving bowl.  Serves 4

Classic Granola

January 8, 2013

Classic Granola

Both adults and kids alike will like this classic granola.  It’s great for breakfast or a snack and the good thing is that you’ll know what the ingredients are that you and your family are eating.  If you want to make this granola more wholesome then cut the honey and brown sugar in half. 

INGREDIENTS

5 Cups Old Fashioned Rolled Oats

1/2 Cup Rolled Wheat

1/2 Cup Rolled Rye

1/2 Cup Brown Sugar

1/2 Cup Sliced Almonds

1/2 Cup Chopped Pecans

1/2 Cup Wheat Germ

1/4 Cup Bran Flakes

1/2 Cup Shredded Unsweetened Coconut

3 Tablespoons Sesame Seeds

1/2 Cup Powdered Milk or Soy Powder

3/4 Cup Honey

1/2 Cup Vegetable Oil

4 Tablespoons Water

2 Teaspoons Vanilla Extract

1/2 Cup Raisins (Optional)

Preheat your oven to 325º F.  In a large size bowl combine the oats, wheat, rye, brown sugar almonds, pecans, wheat germ, bran flakes, coconut, sesame seeds, raisins and powdered milk.  Set aside.  In a small saucepan heat combine the vegetable oil, water and vanilla.  Cook over a medium heat for 5 minutes.  Remove from the heat and pour over the dry ingredients and mix well.  Line two baking sheets with parchment paper.  Spread the mixture evenly over the baking sheets and bake for 40 minutes or until evenly golden brown.  Turn frequently.  Remove from the oven and allow the granola to cool completely at room temperature.  Store in airtight containers.  Makes 8 cups.

Okra Saute´

January 7, 2013

Okra Saute´

I often forget about eating okra.  Last week I was at the new Fairway on 2nd Avenue and walked past a package of beautiful okra.  I wasn’t sure what I was going to do with it, but it looked so inviting that I bought the okra anyway.  When I got home and decided on making my Indian Spiced Chicken Breast recipe I thought of making an okra sauté to go with it.  It’s easy to make and tastes delicious.  You can serve it as a side dish or serve it as a main course. 

INGREDIENTS

1 Pound Fresh Okra

2 Large Sliced Shallots

1 Sliced Red Bell Pepper

4 Minced Garlic Cloves

1 Cup Shredded Red Cabbage

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

2 Diced Serrano Peppers

4 Tablespoons Grapeseed Oil

 

Wash and trim both ends of the okra and set aside.   In a large size sauté pan or wok heat the oil over a medium heat for 1 minute.  Add the okra and stir.  Place a lid over the okra for 4 minutes lifting the lid occasionally to stir.  This will help steam the okra.  Remove the lid and add the shallots, garlic, red pepper, red cabbage and Serrano peppers.  Stir in the kosher salt and pepper.  Cook for 4 minutes.  You want the vegetables to still have some life in them.  Remove from the heat and transfer to a serving bowl.  Serves 4

Za’atar

January 5, 2013

Za’atar

Za’atar is a Middle Eastern spice mixture of herbs, sesame seeds, sumac and salt.  It is a spice blend that dates back to the 13th century.  Za’atar is used many ways, but most frequently used as a table condiment.  Dip warm flatbread into some olive oil and then dip into the Za’atar.  Trust me it’s delicious.  Za’atar also makes a great dry rub for both meats and vegetables.  Sumac is a bit difficult to find.  Go to a specialty spice store like, Kalustyans, or order online from Amazon.

INGREDIENTS

1/4 Cup Sumac

2 Tablespoons Thyme

2 Tablespoons Toasted Sesame Seeds

2 Tablespoons Marjoram

2 Tablespoons Oregano

1 Tablespoon Kosher Salt

In a dry sauté pan, toast the sesame seeds on a high heat for two minutes.  Remove from the heat and let cool.  In a small size bowl combine the sumac, thyme, toasted sesame seeds, marjoram, oregano and kosher salt.  Store in an airtight container for up to a week.  Makes approximately 1/2 cup.

Indian Spiced Chicken Breasts

January 4, 2013

Indian Spiced Chicken Breasts

My Indian Spiced Chicken Breasts are golden and fragrant.  This dish should be served with either steamed basmati rice or warm naan. 

INGREDIENTS

4 Tablespoons Olive Oil

4 Large Chicken Breasts (Bone In & Skin On)

2 Tablespoons Kosher Salt

2 Tablespoons Unsalted Butter

1 Sliced Large Onion

6 Chopped Garlic Cloves

2 Tablespoons Grated Peeled Ginger

2 Teaspoons Ground Coriander

2 Teaspoons Ground Cumin

2 Teaspoons Ground Turmeric

1/2 Teaspoon Cayenne Pepper

2 Cups White Wine

1/2 Cup Plain Greek Yogurt

Preheat your oven to 300º F.  Heat the olive oil in a large Dutch oven over a medium-high heat.  Season the chicken with the kosher salt and then place the chicken breasts into the heated pot.  Cook the chicken breasts for 5 minutes per side.  Remove the chicken breasts and transfer to a plate. Do not remove the drippings.  Add the butter, onions and garlic to the pot.  Cook for 10 minutes until the onions are soft and golden brown.  Stir in the ginger, coriander, cumin, turmeric and cayenne.  Cook for 1 minute.  Stir in the white wine and cook for 2 minutes.  Turn the heat down to low and stir in the Greek yogurt. You don’t want the yogurt to boil as it may curdle.  Return the chicken breasts to the pot.  Turn off the heat and transfer the Dutch oven to the oven.  Cook for 1 1/2 to 2 hours.  Remove from the oven and transfer the chicken breasts and sauce to a large deep platter.  Serve with basmati rice or warm naan.  Serves 4

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