Salmon au poivre

I was dubious about how much pepper is used in this recipe, but the recipe comes from a cookbook that I have used a lot, and find very reliable.  No need to be shy with the pepper--this turns out great!  There's something about the pepper that brings out the taste of the salmon, and it also provides a nice crust on the fish.

The recipe is super simple.  The only small effort involved is grinding the pepper.  I use a coffee grinder for this, which makes it easy--you just have to clean out the grinder well before putting it back into coffee service.

SALMON AU POIVRE

adapted from Simply Delicious (a WeightWatchers cookbook)

serves 4

1 lb. salmon fillets

2 T. fresh or bottled lemon juice

1 large clove of garlic, minced (minced garlic from a jar is also fine)

1/2 t. salt

3 T. coarsely ground black pepper 

Place the salmon in a shallow ceramic or glass dish (not metal).  Add the lemon juice, garlic, and salt, turning the salmon to coat both sides.  Let stand about 5 minutes.

On a plate about the size of a salmon fillet, spread out the pepper.  Lightly press the salmon into the pepper, coating both sides.

Spray a non-stick skillet with olive oil spray and set over medium heat.  Add salmon and cook about 4-5 minutes each side, or until done the way you like it.  (I used a George Foreman grill, cooking for a little under 4 minutes.)

I served this with oven-roasted potatoes and corn salad--great meal!  I'll post recipes for those later.

Apples with ice cream and dulce de leche

David and I never have dessert with our everyday dinners, but I enjoy making dessert when we're having guests.  Here's a recipe I've made a couple of times that I really like.  It's easy to make, and easy to fit into a multi-course dinner prep.  Making the dulce de leche is especially fun.  After the first time I made it, I wrote a note in the book, "Yes, it's really this easy!"  I just looked online, and there certainly are more complicated ways to make it from scratch, but I see no reason to try them.  Just simmering an unopened can of condensed milk for 90 minutes produces great results! 

APPLES WITH ICE CREAM AND DULCE DE LECHE

adapted from Diane Rossen Worthington, Seriously Simple: Easy Recipes for Creative Cooks

serves 4

3 T. unsalted butter

4 baking apples (Golden Delicious are good), peeled, cored, and cut into 1/4" slices

2 t. sugar

good vanilla ice cream

1/2 cup dulce de leche (recipe below); can also use purchased caramel sauce, warmed

Prepare the dulce de leche sauce ahead of time—can be done as much as 2 weeks ahead.

Melt the butter in a large skillet, over medium heat.  Add and apply slices, stir to evenly coat with butter and cook for about 10 minutes, stirring occasionally.  Add the sugar and cook for another 5-6 minutes, or until the apples are somewhat browned and soft, but not mushy.

The apples can be prepared as much as 4 hours ahead of serving.  When ready to serve, add a tablespoon or two of water and re-heat.

To serve:  Put a scoop of ice cream in a bowl or small plate.  Add apple slices.  Top with dulce de leche.

dulche de leche

1 recipe of this makes enough for double the apple recipe above

1 14-oz can sweetened condensed milk

1 t. vanilla extract

Choose a large, heavy sauce pan into which you can fit the can of condensed milk and also put a lid on the pan.  Take the wrapper off the can (or leave it on and pull out when it falls off during boiling).  Put the unopened can in the pan and add water to come up about 3/4 of the way up the sides of the can.  Bring to a simmer over medium  heat and then reduce the heat, partially cover, and cook for 45 minutes.  Turn the can over and simmer for another 45 minutes, for a total of 90 minutes cooking time.

Let the can cool in the pan of water until it reaches room temperature.  Open the can and pour out the contents into a small bowl.  Add the vanilla and stir in.  Can be stored in the refrigerator up to two weeks.  Bring to room temperature before serving.

Classy Comfort Food

My go-to comfort food is a simple chicken-rice casserole.  Yesterday I tried out a recipe from Deb Perelman's Smitten Kitchen blog.  Recipes on this blog are tend to be a little more time-consuming than I generally cook, but I was seduced by this recent recipe.  I love chicken marsala, so this was a chance for the same kind of tastes, but in a casserole.  You can also make this without the chicken if you prefer vegetarian.  It turned out really, really good.  I will definitely be rotating it into my cooking.  Next time, I may try it with a little less cheese.

MUSHROOM MARSALA PASTA BAKE

http://smittenkitchen.com/blog/2015/01/mushroom-marsala-pasta-bake/

serves 4 (can be doubled for a crowd)

8 ounces chunky pasta (e.g., penne, ziti)

1 T. olive oil

12 ounces fresh mushrooms, sliced (regular, cremini, or a mixture)

1 medium onion, halved and sliced thin

salt and freshly ground pepper to taste

1/4 c. marsala wine

3 T. unsalted butter

3 T. flour

1-1/2 c. broth (chicken, vegetable, or mushroom)

1/2 c. finely grated parmesan cheese (divided in half)

4 ounces mozzarella (either shredded or cut into small cubes)

2 c. cooked chicken, diced (optional)

3 T. chopped flat leaf parsley (divided 2 T and 1 T)

·      Preheat oven to 400 degrees.  To save on how many pots get dirtied, cook the pasta in a 3-4 quart pot that can also go in the oven.  Directions below assume you're doing that.  If not, you'll be using a total of 3 pots instead of 2.

·      Cook the pasta to the firm side of al dente, about 1-2 minutes before fully done.  Drain the pasta and set it aside.  Set aside the pot without washing.

·      While the pasta is being prepared, start the sauce.  Heat a large pan over high heat.  Add oil and heat it up.  Add mushrooms and cook until they've begun to get shiny, but have not yet released their liquid.

·      Reduce heat to medium-high, add onions, salt, and pepper and sauté until the liquid the mushrooms give off is evaporated.  (It's OK if there's still a little liquid left in the pan.)

·      Add the marsala and cook the mixture, stirring, until it is almost all evaporated.

·      Add butter and stir until melted.

·      Add the flour, stirring until it is all absorbed.

·      Add the broth, a small amount at a time, stirring continuously, and scraping the bottom of the pan as you stir.  Continue adding broth until all has been added.

·      Simmer the mixture for 2 minutes, stirring frequently.  If using the cooked chicken, stir it in now.  Then add 1/4 c. parmesan cheese, all the mozzarella, and 2 T. of the parsley and stir all in together.

·      Spray with olive oil the pasta pot.

·      Transfer the sauce and the drained pasta to the pot.  Sprinkle the remaining parmesan cheese on top.  Bake for about 30 minutes, until the edges of the pasta are golden brown.  Sprinkle with 1 T. parsley and serve.

By the way, this is a good example of how I change up the recipe some if I'm sharing a recipe from someone else.  Some bloggers make explicit what they expect if someone re-posts a recipe:  1) Re-write the instructions in your own words.  (Doesn't have to be entirely new.)  2) Provide a link back to the original recipe.  If I haven't changed anything in the ingredients or process, or if I think the wording is perfect as is, I would just give you a link to the recipe online.

Excellent Recipe Source

You may or may not have noticed that a number of the recipes I've posted have their origin in Elise Bauer's blog, Simply Recipes:  http://www.simplyrecipes.com/  Elise posts a recipe every 2-3 days, and almost all of them look interesting enough that I read through them, and I print out a good many of them as well.  The recipes run the gamut of all types of food, and they tend to be fairly simple, and usually healthy, recipes.  The website has an extensive collection of recipes by category, as well as an index.  You can also subscribe to the blog to see the regular postings.  If she had a cookbook, I would buy it!

Simple Poached Salmon

SIMPLE POACHED SALMON

http://www.simplyrecipes.com/recipes/poached_salmon/

This is about as simple as you can get for preparing salmon.  I purchase very high quality wild-caught Alaskan salmon from Sitka Salmon Shares, and this recipe showcases the flavor of the salmon, pure and simple.  It also takes just a few minutes to prepare and cook.  The other day I felt like making a somewhat elaborate side dish (stuffed peppers), so I decided to try this recipe, to save some time on the salmon.  I will be making it again soon!

Amount of salmon:  figure on something between 4-7 ounces per person.  Up to about 1-1/2 lbs should fit in a standard pan.  When I cooked an 8 oz. fillet, I used the same amount of liquid as indicated for a larger amount, and it turned out fine.

• salmon steaks or fillets, up to about 1-1/2 lbs (or as much as will fit in one layer in your pan
• salt
• 1/2 c. dry white wine (I used Sauvignon Blanc)
• 1/2 c. water
• 1 shallot, sliced, or a few thin onion slices
• a sprinkle of dried dill (or a few sprigs of fresh dill if you have it)
• a few sprigs of parsley
• freshly ground black pepper
• a wedge of lemon—one per serving.

Into a sauté pan, put the wine, water, dill, parsley, and shallots/onions.  Turn up heat to medium and bring to a simmer.

Sprinkle a little salt on the salmon.  Place salmon in the pan, skin-side down.  Cover the pan and cook 5-10 minutes, depending on how thick the fillet is.  (The sockeye fillet I cooked was done in 6 minutes one night, and 7 minutes the next.)  Serve with freshly ground pepper and lemon slices.

Beet, Orange, and Almond Salad

Sometimes I like a vegetable salad on the side, instead of a green salad.  This beet salad is not as dramatic as one with nuts and blue cheese or goat cheese--which I like very much--but I also like the fresh taste of this one.  Nice colors too, though by the second day everything will turn red.

BEET, ORANGE, AND ALMOND SALAD

adapted from Simply Light Cooking: 250 Recipes from the Kitchens of Weight Watchers

makes 4 servings

2 small navel oranges

3 cups drained, canned whole beets, cut into largish bite-size pieces (or use freshly roasted beets, below).  If using fresh beets, you'll need about a bunch and a half.

1/4 cup sliced scallions (about three scallions)

2 t. seasoned rice vinegar

1 t. sesame oil

1 t. olive oil

1 ounce slivered almonds, toasted

1.       Toast the almonds. (Or skip—fine with the nuts not toasted.)

2.       Put cut-up beets into a medium-sized bowl.  Add scallions. Peel the oranges and cut sections into the beets.  Squeeze the juice from the rest of the orange into a small bowl. 

3.       Add vinegar and oils to the reserved orange juice and whisk to combine.  Add dressing to beet mixture and toss to coat.

4.       To serve, sprinkle with almonds

Roasting Beets:

Heat oven to 425.  Wash beets and trim off ends, but don't bother to peel them.  Put large piece of foil on a roasting tray or jelly roll pan.  Put beets on top of foil and then pull up foil around beets to make a closed package.  Bake for about an hour, or until beets can be pierced easily with a knife.  Let beets cool a bit and then rub off the skin.

Cranberry Pie with Pecan Crumble

For Thanksgiving this year, David requested my mother's Pumpkin-Coconut Chiffon Pie, and I'm fond of the recipe also, so that's what I made.  But I was very intrigued by a recipe for Cranberry Pie posted earlier in November by Deb Perelman of Smitten Kitchen blog.  Happily, I had an occasion the week after Thanksgiving for which I needed to contribute a dessert, which gave me a chance to try out this pie.  It is wonderful!  I like all pies, but do prefer fruit to creamy ones.  This one is on the tart side, but very pleasing.  (It's also quite a bit easier to make than the pumpkin chiffon.)  Said one taster, "I don't usually try new things, but I really like this!"

I've included the recipe for the pie crust, but you can definitely make this pie with a purchased pie crust.  I think the Pillsbury ones are very good, and used them for years, as the few pie crusts that I had tried to make on my own over the years invariably stuck to the counter and ended up not flaky in any case.  I also disliked cleaning up the mess of all the flour on the counter.  Then my friend Louise mentioned how easy the cleanup was with a silicone mat (just bring it to the sink and rinse off), as well as how easy it is to roll out the dough on the mat, without sticking, so I indulged in one.  Definitely a big improvement!  Now I enjoy making my own crusts.  I have this one, and like it very much.  Yes, expensive (even more now than when I purchased it), but I'm glad to have it.

Cranberry Pie with Thick Pecan Crumble

adapted from http://smittenkitchen.com/blog/2014/11/cranberry-pie-with-thick-pecan-crumble/

Yield: 1 standard 9-inch pie (not deep-dish)

Crust (can be made a day or two in advance )
1 1/4 cups all-purpose flour
1 1/2 teaspoons granulated sugar
1/2 teaspoon salt
1 stick cold unsalted butter, cut into chunks
1/4 cup very cold water, plus an additional tablespoon if needed

In the work bowl of a food processor, combine flour, salt and sugar. Add butter and pulse machine until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Turn mixture out into mixing bowl. Add 1/4 cup cold water and stir with a wooden spoon until large clumps form. Knead the dough together with your hands, right in the bottom of the bowl. If the dough is too dry to stick together, add the additional tablespoon of water.

Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm it in the freezer for 15 minutes.

On a floured counter or silicone mat, roll the dough out into a 12 to 13-inch circle.  Fold dough gently in quarters without creasing and transfer to a 9-inch standard (not deep-dish) pie plate. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp around the edge. Return to fridge until ready to fill.

Filling
4-1/2 cups fresh or frozen cranberries (about 1-1/2 12-ounce bags)
1 cup granulated sugar, plus 1 to 2 more tablespoons, if desired, to taste
a few gratings of orange zest (clementine zest also fine)
pinch of salt
1 tablespoon cornstarch

Preheat oven to 375°F.

Combine all filling ingredients in a medium saucepan over medium heat. (No need to defrost frozen cranberries—just cook a couple of extra minutes.)  After about 5 minutes, berries will begin to leak juices. Cook, stirring for 5 minutes more until filling is loose. Transfer filling to a bowl to let it cool slightly for 5 to 10 minutes while you make the crumble topping.

Streusel
6 tablespoons unsalted butter, melted and cooled

2/3 cup rolled oats ("old-fashioned," not "quick")
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup light or dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon coarse or sea salt
3/4 cup pecans, toasted if you have the time

Melt the butter and put it aside to cool.  Toast the pecans.  Grind the oats to a powder in a food processor (close to flour in grain). Add pecans and coarsely grind them with the oats. Add remaining ingredients except the butter, pulsing a few times to combine. Add butter, pulsing until crumbles form. Sprinkle topping over cranberry filling.

Bake pie 

Bake pie for or 45 to 50 minutes, until juices are bubbling enough that come up a bit onto the crumb topping. If pie browns too quickly, cover top with a piece of foil for remaining baking time. Transfer to a wire rack to cool a bit before serving.

To serve
I served the pie just as is, and it was wonderful.  You could also top it with powdered sugar, sweetened whipped cream with a little vanilla extract added, or vanilla ice cream.