Monday, June 22, 2009

Salmon with Agrodolce Sauce

from Melissa Roberts at Gourmet Magazine

Makes 4 servings
active time:
15 min
total time: 35 min

"This classic Italian sauce, with its combination of balsamic vinegar and a touch of sugar, lends deep sweetness and a hit of acidity to the meaty sautéed fish." It is super crazy easy and quick to boot. I served it on Father's Day after coming home from camping. Put the salmon and the red onions on the grocery list and you should be good to go.


  • 3 tablespoons olive oil, divided
  • 4 (6-ounce) salmon fillets (1 inch thick) with skin
  • 2 medium red onions (about 1 pound total), each cut into 8 wedges
  • 2/3 cup balsamic vinegar (use the cheap stuff here)
  • 1 teaspoon sugar
  • 1 tablespoon unsalted butter


Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat until hot. Pat salmon dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, then cook, skin side up, until undersides form a golden crust, 12 to 15 minutes. Turn fish over and cook until just cooked through, about 3 minutes more.

Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then sauté onions until golden brown and crisp-tender, 6 to 8 minutes. Stir in vinegar, sugar, and 1/2 teaspoon salt and cook until sauce is syrupy, about 2 minutes. Remove from heat and stir in butter.

Spoon onions with sauce onto plates and top with salmon, skin side down.

Monday, June 15, 2009

Poached Eggs with Mushrooms 2 Ways from Gourmet Mag

This is a very simple but delicious light can serve it with a simple salad and some bread.

* 3 pounds white mushrooms, divided (I used one pack TJ's sliced mushrooms and 1 pk whole mushrooms)
* 5 tablespoons extra-virgin olive oil, divided, plus more for drizzling
* 1/2 cup packed flat-leaf parsley sprigs
* 4 garlic cloves
* 1 tablespoon red-wine vinegar
* 1 tablespoon unsalted butter
* 1 tablespoon distilled white vinegar
* 8 large eggs (I just did 4 eggs for me and Jeff)
* 3/4 teaspoon cumin seeds, toasted and lightly crushed
* Flaky sea salt such as Maldon or Fleur de Sel


Prepare mushrooms:
Preheat oven to 450°F with racks in upper and lower thirds.

Thinly slice two thirds of mushrooms 1/8 inch thick (or use the TJ's sliced ones.) Toss with 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper, then spread evenly in 2 large 4-sided sheet pans (I line them with nonstick aluminum foil to help with cleanup.) Roast, switching position of pans and stirring mushrooms occasionally, until all of liquid has evaporated and mushrooms are golden and crisp, 10-15 min.

Meanwhile, cut remaining mushrooms into 1/2-inch wedges. Finely chop parsley with garlic. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sautémushroom wedges with 1/4 teaspoon each of salt and pepper 1 minute. Add red-wine vinegar and sauté 1 minute. Stir in parsley mixture and butter and sauté until butter has melted. Season with salt. Remove from heat and keep warm, covered.

Poach eggs while mushrooms roast:
Bring 1 1/4 inches water to a boil in a deep large skillet or saucepan with distilled vinegar. Break each egg into a cup and slide egg into water, spacing eggs apart. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.

To serve:
Stir together mushrooms and 1/4 teaspoon toasted cumin in a large bowl, then divide among plates. Lift eggs out of poaching liquid 1 at a time with a slotted spoon and drain briefly in spoon on paper towels before transferring to mushrooms. Drizzle with oil and sprinkle with sea salt and remaining toasted cumin to taste.

Thursday, June 11, 2009

Lasagna w/ Chard

Lasagna w/ Chard from "Simply Organic" by Jesse Cool

12 oz lasagna noodles
2 T olive oil
4 c. very thinly sliced red or green chard
2 shallots, minced
2 T flour
4 c milk
1/4 t freshly grated nutmeg
1/2 c parm cheese
1 lb ricotta cheese
8 oz mozzarella cheese, cut into chunks
1/2 c grated jack cheese
1 large egg, beaten
2 T fresh oregano, chopped
3 T fresh italian parsley, chopped
1/2 t salt
1/4 t pepper

Preheat oven to 375. Coat 13 x 9 pan with oil

Cook lasagna noodles according to package directions, drain and rinse in cold water.

While pasta is cooking, heat oil over med heat in med saucepan. Add chard and shallots and cook 4 min or so. Remove to a large bowl. Whisk flour into remaining liquid * and cook, stirring frequently for 3 min. Gradually whisk in milk and cook, stirring often, for 15 min or so until sauce reaches a simmer and thickens. Stir in the chard, shallots, nutmeg and parm. Simmer 1 min.

In med bowl, combine ricotta, mozzarella, jack, egg, oregano, parsley, salt and pepper.

Spread 1/4 of the chard sauce on the bottom of the pan. Layer 1/3 of the noodles on the sauce. Spread 1/3 of the ricotta mixture on the lasagna. Spread another 1/4 of the sauce over the cheese mixture. Repeat with the remaining lasagna, ricotta and sauce.

Bake for 45 min, or until golden brown on top. Let stand 10 min before serving.

* When I made this, there was no remaining liquid and so I just mixed some cornstarch with some water and mixed it into the milk mixture instead.

Scallops a la Plancha

1 1/2 lbs scallops (I like the frozen Japanese ones from TJ's)
1 garlic clove, lightly crushed
2 T olive oil
1 T sherry vinegar
salt and pepper

1. Toss scallops on a plate with garlic, oil and vinegar. Sprinkle with salt and pepper and let sit for 10 min.

2. Preheat large nonstick pan over high heat and add oil. When really hot, add scallops (leave liquid behind.) When bottom is seared, flip over. Take care not to overcook...middle should still be rare.

3. Serve with happiness.

Spicy and Savory Shrimp

Serve with Rice

Serves: 2 but you can increase the shrimp to feed more

1 tablespoon butter
1 tablespoon olive oil
1/4 teaspoon hot pepper flakes (or more if you can take it)
1/4 onion, finely chopped
1 teaspoon lemon zest
2 cloves garlic, roughly chopped
1 plum tomato, seeded, finely chopped
2 tablespoons dry white wine (I actually forgot to add this and it was still delish)
20 medium shrimp
Salt & pepper
A splash of lemon juice
2 basil leaves, chiffonade
Lemon slices to garnish

1. In a sauté pan over medium/high heat, combine the butter and olive oil. When the butter is melted, add the hot pepper flakes and onion. Sauté for 1 minute.

2. Add the lemon zest, tomatoes, garlic and white wine. Sauté for another 2 minutes.

3. Add the shrimp and cook for 2 minutes on each side. Season the shrimp with salt and pepper to taste.

4. Remove the shrimp to the serving plate and top with a splash of lemon and basil leaves.

5. Serve shrimp with lemon slices.

Tuesday, June 9, 2009

Israeli Couscous Salad with Feta

Israeli Couscous Salad w/ Feta (from either Bon App or Gourmet...I forgot.)

1 garlic clove
3 T lemon juice
1 t dijon mustard
1/2 c olive oil (I used less.)

2 1/2 c chicken broth
2 c israeli couscous

2 c 1/2 inch pieces asparagus, blanched 2 min, or roasted whole and cut into smaller pieces
2 c 1/2 inch pieces cuke
1/2 c chopped olives (optional)
2 large scallions, chopped
1/4 c mint, chopped
1 1/2 c crumbled feta

press garlic into a mall bowl and add lemon juice/mustard. whisk in oil. season w/ salt and pepper.

bring broth to boil, add couscous, cover and simmer for 10 min. transfer couscous to a bowl and sprinkle w/salt and pepper. let sit until it comes to room temp., tossing occasionally.

mix asparagus, cuke, olives, scallions, green onions and mint into couscous. add dressing, toss. mix in feta.