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July 05, 2005
Samosa
Ingredients:
1 1/2 cups all-purpose flour
3/4 tsp. salt
1 tbl. ghee, clarified butter or vegetable oil, plus 1/4 cup extra for frying
6 to 8 tbl ice water
1 tsp. ground coriander seeds
1/2 cup chopped yellow onions
2 tsp. minced fresh ginger
2 tsp. minced garlic
2 hot green chile peppers, minced
1 tsp. garam masala
1 tsp. salt
1/2 tsp. turmeric
1/8 tsp. cayenne
2 large baking potatoes, about 1.5 lbs, peeled and cut into 1/2" dice, and boiled until just tender
1/2 cup par-cooked and drained green peas
2 tbl chopped fresh cilantro leaves
2 tsp. fresh lemon juice
Directions:
To make the dough, sift the flour and salt into medium bowl. Add 1 tablespoon of the clarified butter and rub the mixture between the palms of your hands to evenly distribute, letting the fat-coated flour fall back into the bowl. Continue until the flour is evenly coated. Add 6 tablespoons of the water, mix, and work until the dough comes together. Turn onto a lightly floured surface and knead for 4 minutes into a firm dough. Cover with a kitchen towel and let rest for 30 minutes.
To make the filling, in a large saute pan or skillet, heat the remaining 1/4 cup of clarified butter over medium-high heat. Add the coriander seeds and cook, stirring, for 10 seconds. Add the onions and ginger, and cook, stirring, until starting to caramelize, about 5 minutes. Add the garlic, chile peppers, garam masala, salt, turmeric, and cayenne, and cook, stirring, until fragrant (30-45 seconds.) Add the potatoes and cook, stirring until the potatoes start to color and become dry, about 3 minutes. Add the peas and cook, stirring, for 1 minute. Remove from the heat and add the cilantro and lemon juice. Stir to combine, then adjust the seasoning, to taste. Let sit until cook enough to handle.
On a lightly floured surface, knead the dough for 1 minute. Divide into 2 equal portions and roll each into a 1/2" thick rope. Cut each into 8 equal parts and roll into smooth balls. Place each ball on the floured surface and roll into a thin circle, about 6" in diameter. Cut each circle in half (2 semi-circles). Spoon about 2 tsp. of filling int he center of each semi-circle. Brush the edges with water and fold the dough over the filling. Press the edges together to seal. Place on a baking sheet and repeat with the remaining ingredients.
Preheat the oil in a large pot to 350 degrees F. Add the pastries in batches and cook at 300 degrees F, turning, until golden grown, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot.
Posted by Kelli Little at 11:20 AM
Tuscan Roasted Potatoes
Ingredients:
4 med. russet potatoes, peeled & cut into 4-6 pieces each, kept in a bowl of cold water
6 - 12 unpeeled cloves garlic
4 - 6 sprigs fresh Rosemary, leaves only
Extra-Virgin Olive Oil
Salt & freshly ground black pepper
Directions:
Preheat the oven to 375 f. Remove the potatoes from the water and dry in a kitchen towel. Combinethe potatoes and garlic in a bowl and add one or two tablespoons (possibly more) of olive oil. Toss with spoon or with your hands to coat all the potatoes and garlic cloves with the oil.
Spread the potatoes and garlic evenly over the bottom of a baking dish and sprinkle the rosemary leavesall over. Add salt and freshly ground black pepper and place in the oven.
Toss the potatoes at fifteen minute intervals so they'll brown all over. Check for doneness after about forty five minutes. This will vary by as much as fifteen minutes depending on the actual temperature of your oven, and the moisture content of the potatoes, but you're seeking a rich, brown color, and a good crust.
Posted by Kelli Little at 11:18 AM
Roasted Potatoes
Ingredients:
12 peeled and chopped potatoes
4-5 lemons
2-3 cups chicken broth (or vegetable broth)
1/4 cup shortening
Olive oil
Garlic (fresh or powdered)
Oregano
Salt
Pepper
Directions:
Wash the potatoes. Cut into quarters lengthwise, and place in a large and deep enough baking pan. Sprinkle or lightly brush the potatoes with olive oil. Put the chicken broth in the pan, add the juice from 3 lemons and top off to about 1cm deep with water if needed. Season the potatoes with salt, pepper, orgenano, and finely chopped garlic or garlic powder. Turn the potatoes over and repeat the seasoning. Cut 1/4 cup of shortening (or lard) into 1/2 in. by 1/2 in. cubes and distribute evenly amongst the potatoes. Cover the pan and place in the oven at 375 degrees for about 30-40 minutes or until the potatoes are tender inside. Uncover the potatoes and broil for a short while to brown and crips them as desired. Squeeze a lemon or two over them.
Posted by Kelli Little at 11:18 AM
Ginger Glazed Carrots
Ingredients:
8 - 10 medium sized carrots
1 tbl sugar
1 cinnamon stick
1 ½ tbl butter, melted
½ tsp ground ginger
2 tbl brown sugar
1 tsp. chopped fresh parsley
water
Directions:
Place sugar, cinnamon sticks, and carrots into a saucepan. Pour enough water into the saucepan to cover the carrots. Simmer for 20-25 minutes. Drain. Combine butter, brown sugar, ginger, and parsley into a saucepan. Toss lightly with drained carrots.
Posted by Kelli Little at 11:16 AM | Comments (2)
Crisp Potato Cakes w/ Gruyere Cheese
Ingredients:
1 1/3 cups cold mashed potatoes
¼ pound Gruyere or Cantal cheese, cut into four 1/3" thick slices
2 tbl unsalted butter
2 tbl canola oil
1 lb Idaho or Yukon Gold potatoes, peeled and coarsely shredded (4 cups)
Salt and freshly ground pepper
2 tsp thyme leaves
Directions:
1. Preheat the oven to 350 degrees. Scoop up 1/3 cup of the mashed potatoes, press a slice of the cheese in the center and pat the mashed potatoes around the cheese to enclose it. Flatten the potato cake slightly. Repeat with the remaining mashed potatoes and cheese.
2. In a medium cast-iron skillet, melt the butter in the oil over high heat. When the fat begins to brown, carefully scoop two ½ cup mounds of shredded potato into the skillet; flatten them with a spatula and season with salt and pepper. Top each with a mashed potato round and then cover with another ½ cup of the shredded potatoes. Season with salt and pepper, reduce the heat to low and cook, turning once, until the cakes are crisp and golden, about 8 minutes per side. Transfer the potato cakes to a baking sheet and keep warm in the oven. Repeat to make the remaining 2 potato cakes. Sprinkle the potato cakes with the thyme and serve hot.
This recipe serves 4.
Posted by Kelli Little at 11:16 AM
Wild Mushroom w/ Asiago Toasts
Ingredients:
6 tablespoons unsalted butter
1 pound white mushrooms, thinly sliced
1 medium Vidalia onion, chopped
2 shallots, minced
1 ¼ pounds mixed wild mushrooms, trimmed and thickly sliced
2 tablespoons Cognac
2 ½ quarts chicken stock or canned low-sodium broth
10 thyme sprigs
2 bay leaves
¾ cup heavy cream
Salt and freshly ground pepper
1 cup freshly grated Asiago cheese (4 ounces)
¼ cup cream cheese (2 ounces)
1 large egg yolk
1 baguette, sliced ¼ inch thick and toasted
¼ cup snipped chives
Directions:
1. Melt 2 tbl of the butter in a large, heavy saucepan. Add the white mushrooms and cook over high heat, stirring occasionally, until golden, about 8 minutes. Transfer to a plate.
2. Melt the remaining 4 tbl of butter in the saucepan. Add the onion and shallots and cook over moderate heat until softened. Add the wild mushrooms and cook, stirring occasionally, until tender, about 20 minutes. Add the Cognac and cook until evaporated. Stir in the stock, thyme sprigs, bay leaves, and cooked white mushrooms and bring to a simmer. Reduce the heat to moderately low and cook for 45 minutes. Discard the thyme sprigs and bay leaves.
3. Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan, stir in the cream and season with salt and pepper.
4. In a mini food processor, combine the Asiago, cream cheese and egg yold and pulse until creamy. Spread the Asiago cream on the baguette toasts and arrange on a rimmed baking sheet.
5. Preheat the broiler. Broil the toasts 8 inches from the heat for about 2 minutes, or until golden and bubbling.
6. Ladle the soup into shallow bowls and float the asiago toasts on top. Garnish with the chives and serve.
Make Ahead: The soup can be prepared through Step 3 and refrigerated for up to 2 days. The toasts and the Asiago cream can also be made ahead, but spread the cream on the toasts and broil them shortly before serving. Serves 10.
Posted by Kelli Little at 11:14 AM
Julie's Potato Dill Soup
Ingredients:
7-8 Russet potatoes, big
1 cup butter
4-10 cloves garlic
1/4-1/3 Jar of Dill weed
Crushed Basil
Olive Oil
Garlic Salt
Sourdough Bread Bowls
Pepper & Salt
Directions:
Peel and cube potatoes as if you were making mashed potatoes. Boil the potatoes in a big stock pot. They are done when they are easy to mash, but don't let them dissolve.
While the potatoes are boiling, heat one cup of butter in a med. frying pan or shallow sauce pan. If you are a health nut, use oilive oil for some of the butter, but use at least one whole stick of butter. Don't let it burn.
Finely dice two medium-large yellow or white onions. When the butter is melted and warm, add the onion and saute. Also ad minced garlic, dill weed, black pepper, and basil. If there isn't enough liquid, add some olive oil. The mixture is done when the onions are soft and clear.
Drain potatoes in a colander. Separate approx. 1/4 of the potatoes and cut them into bite-sized pieces. Set aside.
In a blender, put 1/3 of the remaining potatoes, 1/3 of the onion/butter stuff, and about 3 cupes of broth. (Homemade chicken broth or vegetable broth works.) Puree in the blender until it is a thick liquid. Pour into a stock pot. You can use the one you used for the potatoes, as long as you wipe it out first. Do this three times, until you have used all the potatoes and onion/butter stuff. If you have a small blender, it make take more than three times.
Add bite-sized potato pieces to the soup and heat it to the desired temperature. Season to taste. It could probably use some salt or, better yet, garlic salt. If you want the soup thinner, add broth or cream.
Makes 12-18 servings
Posted by Kelli Little at 11:14 AM
German Lentil Soup
Ingredients:
2 tbl pure olive oil
1 ½ pounds shoulder lamb chops
1 pound russet potatoes, peeled and cut into ¼-inch dice
4 garlic cloves, coarsely chopped
2 red bell peppers, cut into ¼ inch dice
2 carrots, cut into ¼-inch dice
1 large onion, coarsely chopped
1 celery rib, cut into ¼-inch dice
One 28-ounce can Italian tomatoes, crushed, with their liquid
1 pound brown lentils, rinsed
10 cups chicken stock or canned low-sodium broth
1 bunch flat-leaf parsley, stems discarded, leaves chopped
Kosher salt and freshly ground pepper
Directions:
1. Heat the oil in a large enameled cast-iron casserole. Add the lamb chops and cook over moderately high heat until browned, about 4 minutes per side. Transfer the chops to a plate
2. Add the potatoes, garlic, peppers, carrots, onion, and celery to the casserole and cook over moderate heat, stirring, for 5 minutes. Add the lamb chops, tomatoes, lentils, chicken stock and parsley and bring to a boil. Add 1 tbl of salt and a few grindings of pepper. Cover and simmer over low heat until lentils are tender, 50 minutes to 1 hour. Remove the lamb chops and discard the bones. Cut the meat into large pieces and return to the soup. Season with salt and pepper and serve hot.
(This soup can be refrigerated for up to 3 days.)
Posted by Kelli Little at 11:12 AM
Double Onion Soup w/Cheese (Light)
Ingredients:
Vegetable oil spray
1 tsp margerine
2 cups thinly sliced yellow onions (about 2 medium)
1 cup thinly sliced red onion (about 1 medium)
5-8 cloves of garlic, crushed or minced
1/2 tsp sugar
4 cups low sodium chicken broth
2 tbl dry sherry or white wine vinegar
1 tbl Worchestershire sauce
1/2 tsp salt
2 tbl shredded part-skim mozzerella cheese
2 tbl grated or shredded Parmesan cheese
1 tsp chopped fresh oregano or 1/4 tsp dried oregano
Black pepper to taste
Baked Garlic bread cut in 1" - 2" squares
Directions:
Spray a large saucepan with vegetable oil spray. Add margerine and melt over medium-low heat. Add yellow and red onions. Cook for 20-30 minutes, or until yellow onions are tender and light brown, stirring occasionally. Add garlic and sugar. Increase heat to medium and cook for 5 minutes, stirring occasionally.
Stir in chicken broth, sherry, Worchestershire sauce, and salt. Bring to a boil, reduce heat, and simmer covered for 20 minutes. Place bread pieces in soup bowl or pot, pour in soup, and then sprinkle cheese on top. You may choose to brown the top of the cheese in the oven in an oven-safe bowl if you prefer.
Posted by Kelli Little at 11:12 AM
Garlic Soup
Ingredients:
6 unpeeled garlic heads
1/4 cup olive oil
7 tbl butter
3 1/4 large yellow onions
1/3 cup flour
4-5 cups chicken stock
1 cup heavy cream
salt and pepper
Freshly chopped chives for garnish
Directions:
Preheat oven to 350F. Cut off top 1/4" of each garlic head. Place the garlic heads in a small shallow baking dish. (Terra Cotta baking dishes rock for this, btw.) Drizzle oil over them and bake until golden, about 50 - 60 minutes. Cool slightly. (You can do the same thing but wrap the heads with oil on top of them in aluminum foil so they won't brown so quickly.) Press individual garlic cloves between thumb and finger and release the garlic oils. Chop the garlic.
Melt the butter in a medium saucepan over low heat. Add the onion and saute until the onion is carmelized - approximately 8 minutes. Dust with flour and cook a minute, stirring. Stir in chicken stock and simmer one hour, stirring occasionally. Add roasted garlic and cream. Season to taste with salt and pepper.
Ladle into bowls and garnish with chives. Serve with chunks of sourdough bread or in a bread bowl. Garnish with Gruyere cheese, if desired.
Posted by Kelli Little at 11:04 AM
Creamy Garlic Sauce/Dip
Ingredients:
6 unpeeled garlic heads
1/4 cup olive oil
7 tbl butter
3 1/4 large yellow onions
1/3 cup flour
3-4 cups chicken stock
1/2-1 cup heavy cream
salt and pepper
Freshly chopped chives for garnish
Directions:
Preheat oven to 350F. Cut off top 1/4" of each garlic head. Place the garlic heads in a small shallow baking dish. (Terra Cotta baking dishes rock for this, btw.) Drizzle oil over them and bake until golden, about 50 - 60 minutes. Cool slightly. (You can do the same thing but wrap the heads with oil on top of them in aluminum foil so they won't brown so quickly.) Press individual garlic cloves between thumb and finger and release the garlic oils. Chop the garlic.
Melt the butter in a medium saucepan over low heat. Add the onion and saute until the onion is carmelized - approximately 8 to 10 minutes. Dust with flour and cook a minute, stirring.
In batches, puree garlic, onion, and small cups of chicken stock (just enough to liquify it.) Return each batch to pot, simmering on low. Stir in the remaining chicken stock and simmer one hour, stirring occasionally. Add cream. Season to taste with salt and pepper.
Use less chicken stock for a dip, more chicken stock for a sauce. Dip is great served warm with chunks of sourdough, dill, or french bread as an appetizer. Sauce is great for chicken and fish.
Posted by Kelli Little at 11:04 AM
Crab Carolina Rice
Ingredients:
1 1/2 cups Carolina or other long-grain white rice
1 tablespoon Old Bay Seasoning
2 1/2 tablespoons unsalted butter
14 ounces crabmeat
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 cup chopped canned tomatoes, drained
1 teaspoon fresh lemon juice
Salt
2 scallions, thinly sliced (optional)
Directions:
In a large saucepan of boiling water, cook the rice over moderaly high heat, stirring occasionally, until tender, about 12 minutes. (This can be done in a rice cooker as well.) Drain and spread on a baking sheet to cool.
In a large skillet, toast the Old Bay Seasoning over low heat until fragrant, about 40 seconds. Scrape the spice mixture into a small bowl and let cool. Melt the butter in the skillet. Add the crabmeat and 1 teaspoon of the Old Bay Seasoning and cook over moderately high heat for 1 1/2 minutes, tossing gently with a spatula. Transfer to a plate.
Heat the oil in the skillet. Add the onion and cook over moderately low heat until softened, about 4 minutes. Add the garlic and the remaining 2 teaspoons of Old Bay and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and cook until dry, about 4 minutes. Add the rice and cook over moderate heat, stirring, until heated through, about 3 minutes. Add the crabmeat and lemon juice and cook, stirring, until hot. Season with salt and transfer to warmed bowls. Sprinkle the scallions over the rice and serve.
(This recipe can be prepared through Step 1 and refrigerated overnight.)
Posted by Kelli Little at 11:03 AM
Stuffed Mahi Mahi
Ingredients:
Sheet pan liners (can be purchased at a bakery or delicatessen)
1/2 leek, julienned
Salt
1/2 tsp. olive oil
Thai basil
3-4 cloves garlic
1/4 yellow bell pepper, julienned
1/4 red bell pepper, julienned
1 tomato, peeled and diced
3/4 lb. fresh crabmeat
4 cloves crushed garlic
1/4 tsp. zest of orange
1 squeeze of fresh lemon juice
1/4 tsp. cumin
1/4 tsp. ginger
1 tsp. olive oil
Three 8-oz. mahi mahi fillets
Lemon zest
Salt and pepper to taste
Paprika
Directions:
Fold sheet pan liner in half and then in half again. With scissors, cut around the outside in the shape of a heart. Spray the liner with nonstick spray.
Place julienned leek in a bowl of cold water; gently remove and place in another bowl. Sprinkle salt on the leeks and add olive oil, Thai basil to taste and 3-4 cloves of fresh garlic. Add a teaspoon each of yellow and red bell pepper. Mix all together.
For the stuffing, peel and dice tomato; combine in a bowl with 3/4 pound fresh crabmeat. Add crushed garlic, lemon zest, and 1 squeeze of a fresh lemon. Combine; add ginger, cumin and 1 teaspoon olive oil and stir well. Bone and clean the 3 mahi mahi fillets. Slit each fillet about two-thirds of the way in the center and stuff. Lay the leek in the center of the parchment paper, placing the fillets on top of the leeks.
Season the fillet with lemon zest, paprika, and salt and pepper to taste. Tuck the parchment paper in and over all the way around. Seal it by twisting the end and tucking it in underneath. Cook at 400 degrees for 18 minutes. Slit the bag and place on a plate. Note: Be careful when slitting the bag -- it's very easy to get burned by steam.
Posted by Kelli Little at 11:03 AM
Kung Pao Shrimp with Cashews
Ingredients:
1/4 cup fresh orange juice
3 tbl red wine vinegar
1 1/2 tbl soy sauce
1 tbl sugar
1 1/2 tsp cornstarch
2 tbl vegetable oil
8 small dried red chiles, 4 halved
1/2 tsp salt
1 small onion, cut into 1" pieces
1 1/2 tsp minced fresh ginger
2 large garlic cloves, minced
1/2 red bell pepper, cut into 1" pieces
1/2 green bell pepper, cut into 1" pieces
1 lb shelled and deveined large shrimp
1 cup roasted cashews
1/2 tsp Asian sesame oil
Directions:
In a boowl, mix the orange juice, vinegar, soy sauce, sugar, and cornstarch.
In a wok, heat the oil over high heat until smoking. Add the chiles and salt; stir-fry until browned, 45 seconds. Add the onion, finger and garlic; stir-fry until fragrant, 15 seconds. Add the peppers and cook until crisp-tender, 30 seconds. Add the shrimp and stir-fry until nearly cooked through, about 5 minutes. Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds. Stir in the cashews and sesame oil; serve.
Posted by Kelli Little at 11:02 AM
Salmon Pot Pies
Ingredients:
14 ounces chilled all-butter puff pastry
1 1/2 cups plus 2 tablespoons heavy cream
Two 8-ounce bottles of clam juice
2 cups water
1/2 pound tiny new potatoes, scrubbed
1 1/2 pounds skinless salmon filet, cut into 1" dice
3 tablespoons all-purpose flour
2 tablespoons butter, softened
1/4 pound thickly sliced bacon, cut into 1/4" dice
1 medium onion, finely chopped
1 pound celery root, peeled and cut into 1/4" dice
3 tablespoons chopped dill
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest
Salt and freshly ground pepper
Directions:
Preheat the oven to 375 degrees f. Line a baking shet with parchment. On a floured surface, roll out the puff pastry to a 13-by-16" rectangle. Using a 5: plate, cut out 6 rounds. Transfer to the baking sheet and brush with 2 tablespoons of the cream. Bake for 15 minutes.
In a large saucepan, boil the clam juice and water. Add the potatoes and cook until tender; transfer to a plate. Add the salmon and simmer gently for 4 minutes; transfer to a plate. Add the remaining 1 1/2 cups of cream and simmer over low heat, stirring occasionally, until reduced to 3 cups, about 20 minutes.
Blend the flour and butter; gradually whisk into the simmering sauce until smooth. Cook, stirring, for 3 minutes.
In a large skillet, cook the bacon over low heat until crisp; transfer to a plate. Pour off all but 3 tablespoons of the fat. Add the onion and cook until softened. Add the celery root, cover and cook, stirring occasionally, for 15 minutes.
Stir the celery root, potatoes, bacon, dill, parsley, lemon juice and zest into the sauce; season with salt and pepper. Fold in the salmon and heat through. Spoon the stew into bowls, top with the pastry puffs, and serve.
Posted by Kelli Little at 11:02 AM
Salmon Steaks in Panang Sauce
Ingredients:
2 eight-oz salmon steaks
2 tsp panang curry base
1/2 cup chicken broth
4 tsp white wine
1/2 cup coconut milk (light if preferred)
Directions:
In a saucepan dissolve the curry base in the chicken broth. Bring to a boil. Add white wine and simmer for several minutes. Stir in coconut milk; return to a boil. Simmer for several minutes. Sauce will thicken slightly. Serve sauce over broiled or grilled salmon steaks.
Posted by Kelli Little at 11:00 AM
Seafood in Creole Sauce
Ingredients:
8oz fresh shrimp - shelled, deveined, and rinsed
6oz crap, 1/2" pieces
1 tbl fresh lime juice
1 tbl margerine
1 medium onion, chopped
1 green bell pepper, chopped
1 stalk celery, chopped
14.5oz can of tomatoes
2 green onions, chopped
1 jalapeno, seeded and chopped
2 tbl chopped fresh parsley
2 tbl dry white wine
1/8 tsp black pepper
(Add fresh herbs and chili peppers to your taste)
Directions:
Place shrimp in a non-metal bowl with crab and lime juice and toss well. Marinate, covered, for 20 minutes in the refrigerator. In a medium skillet melt the margerine over medium heat. Add the onion, bell pepper, and celery and cook. Stir occasionally for 2-3 minutes or until tender. Add the remaining ingredients and bring to a simmer over medium-high heat. Reduce to medium-low and cover for 15 minutes.
Drain the lime juice from the shrimp and crab and add the meat to the tomato mixture. Cook, covered, for 5 minutes, or until the shrimp is pink and cooked through.
Posted by Kelli Little at 11:00 AM
Roasted Halibut w/Fresh Herb Sauce
Ingredients:
1 cup coarse fresh bread crumbs
½ cup plus 1 tbl extra-virgin olive oil
2 tsp minced garlic
1 tbl dry white wine
¼ cup finely chopped flat-leaf parsley
¼ cup finely chopped arugula leaves
1 tbl finely chopped marjoram
1 tbl finely chopped oregano
2 tsp red wine vinegar
Kosher salt and freshly ground pepper
Six 6-ounce skinless halibut or cod fillets
Directions:
1. Preheat the oven to 400 degrees. In a medium bowl, toss the bread crumbs with 1 tbl of the olive oil, 1 tsp of the minced garlic and wine. Spread the crumbs on a pie plate and toast for 8 minutes, or until lightly browned.
2. Meanwhile, in a bowl, combine the ½ cup of oil with the parsley, arugula, marjoram, oregano, vinegar, and the remaining 1 tsp of garlic. Season the herb sauce with salt and pepper.
3. Lightly oil a large baking dish. Arrange the halibut fillets in a dish, season with salt and pepper and roast for 8 minutes. Sprinkle the fish with the toasted bread crumbs and bake for about 8 minutes longer, or until the fish is cooked through. Transfer the fish to plates, drizzle with the herb sauce and serve.
(The sauce can be refrigerated for several hours. This recipe serves 6.)
Posted by Kelli Little at 10:50 AM
Pan-Seared Salmon Filets
Ingredients:
Six 6-ounce center-cut salmon fillets with skin
2 tbl pure olive oil
Salt and freshly ground pepper
Lemon wedges, for serving
Directions:
Set 2 large, heavy skillets over moderate heat for 3 to 4 minutes. Put the salmon fillets on a platter and coat with the olive oil. Season with salt and pepper. Add 3 fillets to each skillet, flesh side down. Cook over high heat until deeply browned about 3 minutes. Turn the fillets and cook until the skin is deeply browned and crisp, about 5 minutes. Transfer the fillets to plates and serve with lemon wedges.
(The sauce can be refrigerated for several hours.)
Dress it up: Make lemon-herb butter and spread the butter over the salmon.
Posted by Kelli Little at 10:50 AM
Punjabi Shrimp
Ingredients:
1 pound medium shrimp, shelled and deveined
Salt
3 tbl vegetable oil
1/8 tsp turmeric
2 tsp ground cumin
2 tsp ground coriander
4 fresh curry leaves
1 small onion, thinly sliced
1 tsp finely grated fresh ginger
½ jalapeno, seeded and minced
1 garlic clove, minced
2 medium tomatoes, coarsely chopped
1 tbl tomato paste
1 tbl coarsely chopped cilantro
Directions:
The tomato-based sauces of northern India inspire this spicy, richly flavored dish. For a vegetarian version, substitute eggplant or tofu for the shrimp.
1. Season the shrimp with salt. In a large skillet, heat 2 tablespoons of the oil until shimmering. Add the shrimp and cook over moderately high heat until golden brown, about 1 minute per side. Transfer the shrimp to a plate.
2. Add the remaining 1 tablespoon of oil to the skillet and reduce the heat to moderate. Add the turmeric, cumin and coriander and cook, stirring frequently, until fragrant, about 1 minute. Stir in the curry leaves and cook for 30 seconds longer. Add the onion, ginger, jalapeno and garlic and cook until the onion softens, about 5 minutes; if the mixture seems dry, add up to ¼ cup of water to prevent sticking. Add the tomatoes and tomato paste and cook until the sauce thickens; about 3 minutes.
3. Return the shrimp to the skillet and cook, stirring, until they are opaque throughout, about 2 minutes. Season with salt. Transfer the shrimp to a bowl, sprinkle with the cilantro and serve.
(The shrimp can be refrigerated overnight. Serve with Plain rice, rice pilaf, or Indian-style breads. This recipe serves 4.)
Posted by Kelli Little at 10:46 AM
Red Snapper in Spicy Tomato Sauce
Ingredients:
1 tsp. vegetable oil
1 medium onion, chopped
2-4 cloves of garlic, minced
14.5 oz can of tomatoes, diced, with juices reserved
1 jalepeno pepper, seeded and chopped
1/4 tsp sugar
1/4 tsp ground cumin
1/8 tsp black pepper
1 lb. red snapper filets (about four small)
1 tsp. grated lime zest
2 tbl. fresh lime juice
1/4 cup sliced black olives
2 tbl chopped fresh cilantro
Directions:
In a large skillet, heat oil over medium-low heat and saute onion and garlic until tender (2-3 minutes). Add the tomatoes with juice. Add the jalepeno, sugar, cumin, and black pepper and simmer, partially covered, for 10 minutes. Add a few tablespoons of water if the mixture gets dry.
Rinse snapper filets and pat dry. Add the snapper filets and the remaining ingredients except for the cilantro and simmer, covered, over medium-low heat for 10-13 minutes, or until the fish flakes when prodded with a fork.
Remove the filets from the pan and place on a serving platter. Stir cilantro into the sauce, then pour the sauce over the filets and serve.
Posted by Kelli Little at 10:46 AM
Lobster Parisienne
Ingredients:
6 lobster tails, cooked and chilled
6 tbl mayonnaise
1 tsp mustard, prepared
1 tsp tarragon wine vinegar
1 tbl chives, finely minced
1 tbl parsley, finely minced
salt and pepper to taste
Directions:
Remove lobster meat from tails. Reserve the tails. Chop the meat into bite-sized pieces. Combine remaining ingredients and blend well. Add chopped lobster, blend with a fork, and refrigerate until chilled.
Drain the lime juice from the shrimp and crab and add the meat to the tomato mixture. Cook, covered, for 5 minutes, or until the shrimp is pink and cooked through.
To serve, stuff lobster tails with the chilled lobster mixture. Serve as a first course on leaf- or lettuce-lined plates.
Posted by Kelli Little at 10:44 AM
Prawns New Orleans' Style
Ingredients:
1 lb large prawns, raw or cooked
2 tbl vegetable oil
1 clove garlic, chopped
1 Spanish onion, peeled and chopped
1 red and 1 green pepper, de-seeded and chopped
8 oz okra, chopped
8 oz Italian-style tomatoes, fresh or tinned, chopped
1/2 tsp allspice
1/2 tsp cayenne pepper
salt and pepper to taste
Directions:
Clean, peel, and chop into quarter-inched cubes the peppers, onion, and okra. Heat the oil in a large pan and fry the garlic with the onion, peppers, and okra for approximately 5 minutes. Add the tomatoes and cook it gently for about 25 minutes, stirring occasionally until there is a nice, bright sauce. Season generously with allspice, cayenne pepper, salt, and black pepper.
Add the prawns. If they are raw, cook for 7 minutes. If they are already cooked and pink, heat through for 3 minutes. Stir so the prawns are covered in the sauce. Serve immediately with boiled rice.
Posted by Kelli Little at 10:44 AM
Creamy Pesto Over Salmon Pasta
Ingredients:
1 tbl vegetable oil
3-6 cloves of garlic, thinly sliced
3/4 lb salmon filet
1 lb of bowtie pasta
3 tbl chopped walnuts
2 cups firmly packed fresh basil leaves
1/2 cup grated parmesan cheese
2 tbl fresh lemon juice
1/2 tsp ground black pepper
2/3 cup plain, low-fat yogurt
Directions:
In a medium skillet heat oil over medium-high heat. Add garlic; saute until the garlic starts to brown. With a slotted spoon, remove the garlic to a food processor fitted with a chopping blade and set aside. In the same skillet, saute salmon for 4-5 minutes on each side or until just cooked through. Remove from the heat, cover, and keep warm. Cook bow-tie pasta following package directions.
Add walnuts to the food processor and process until finely chopped. Add basil, cheese, lemon juice, and pepper until it is the same consistancy. Add yogurt and process pesto until smooth, stopping once to scrape the sides with a spatula. Drain the pasta, add the sauce, and mix until it is all coated evenly throughout. Overtop place the salmon, either as strips, filets, or chunks.
This recipe serves 6.
Posted by Kelli Little at 10:43 AM
Crispy Coconut Shrimp
Ingredients:
24 medium shrimp
1/2 tsp garlic and herb seasoning
1/4 tsp black pepper
3/4 cups of flour
1 lg egg, well beaten
1/4 cup shredded coconut
Directions:
Preheat oven to 425F. Spray large baking sheet with nonstick spray. Sprinkle shrimp evenly with the seasoning blend and pepper. Place flour, egg, and coconut in three seperate bowls. Dip shrimp first in the egg, then flour, then in the egg, then in the coconut. Arrange the shrimp on the baking sheet. Bake 12-15 minutes or until golden and crisp.
Mix crab meat, eggs, cooked peppers, and 2 tbl of bread crumbs in a large bowl. Season with salt and pepper. Shape into 8 cakes. Place on a wax-paper lined plate and chill up to several hours.
Posted by Kelli Little at 10:42 AM
Crab Cakes
Ingredients:
1/2 cup olive oil
1/2 cup red pepper, finely diced
1/2 cup green pepper, finely diced
1 lb crab meat
2 lg eggs, beaten
1 1/2 cup coarse ground bread crumbs
salt and pepper
Directions:
Heat 1/4 cup of oil in a large skillet and cook red and green peppers until they are tender, approximately 3-4 minutes. Remove from the skillet with a slotted spoon and cool.
Mix crab meat, eggs, cooked peppers, and 2 tbl of bread crumbs in a large bowl. Season with salt and pepper. Shape into 8 cakes. Place on a wax-paper lined plate and chill up to several hours.
Heat oven to 375F. Coat crab cakes in bread crumbs on all sides. Heat 1/4 cup of oil in a large, ovenproof skillet. Add crab cakes in a single layer. Cook over stovetop until nicely brown on the bottom, about two minutes. Carefully turn the cakes over and then place in oven. Bake until they are golden on all sides, approximately 10-12 minutes.
Add your choice of sauce overtop and serve.
Posted by Kelli Little at 10:42 AM
Hot Salsa
Ingredients:
1.5 - 2 cans whole peeled tomatoes (28 oz)
1/4 cup canned sliced green chilies (to taste)
1 onion, finely diced
5 cloves minced garlic
1/2 lime, juiced
4 jalapeno chili peppers
1 tbl. white sugar
1 tsp. salt
1/4 tsp. ground cumin
3 tbl. chopped fresh cilantro
(1 habenero pepper for heat)
Directions:
Preheat oven to 400 degrees F. Place jalapeno chili peppers on a medium baking sheet. Bake in a preheated oven 15 minutes, or until roasted. Remove from heat and chop of stems.
Place peppers, garlic, onion, white sugar, salt, ground cumin, and diced tomatoes in a blender or food processor. Chop using the pulse setting for a few seconds or until desired consistency is found. Transfer to a medium bowl. Cover and chill in the fridge until serving.
Posted by Kelli Little at 10:41 AM
Basic Stir Fry Marinade
Ingredients:
3 tbl soy sauce
2 tbl sherry, orange juice, brandy or vinegar
1 to 2 tbl Chinese five spice powder
1 to 2 tsp honey
1/2 tsp granulated garlic or 2 cloves fresh
White and or cayenne pepper, to taste
Directions:
Whisk ingredients together. Use to coat 1 lb thinly sliced meat or poultry. Cover and refrigerate to allow the spicy flavor to penetrate the meat. Stir fry with 4 cups assorted raw vegetables, chopped into bite-sized pieces.
Posted by Kelli Little at 10:40 AM
Spiced Cherry Tomato Chutney
Ingredients:
1 onion, finely chopped
2 cloves garlic, chopped
2 to 4 small red chilies, crumbled
Large pinch coriander seeds, pounded
2 cloves, pounded
1/2 tsp. nutmeg, pounded
Small pinch cumin, pounded
Olive oil
3 ounces ripe red cherry tomatoes, washed & whole
1 pound 4 ounces brown sugar
8 good lugs red wine vinegar
Salt and pepper
Directions:
Slowly fry the onions, garlic and spices in a little olive oil until soft and translucent. Add the cherry tomatoes. Shake around and add the sugar, vinegar, salt, and pepper. Bring to a boil, stir and simmer gently for 30 minutes before seasoning well to taste. Transfer to a few small, sterilized airtight jars, rather than a large one, and seal. If unopened, the chutney will improve in flavor and last up to a year in your cupboard. Once opened, keep in your refrigerator for 1 to 2 months.
Posted by Kelli Little at 10:40 AM
Artichoke and Spinach Dip
Ingredients:
1/4 cup butter
1 (10 ounce) package frozen chopped spinach, partially thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2 (8 ounce) packages cream cheese, softened
2 (16 ounce) packages sour cream
1 cup grated Parmesan cheese
garlic salt to taste
Directions:
Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.
Posted by Kelli Little at 10:38 AM
Spinach Dip
Ingredients:
1 package Spicy/Southern Ranch Dip
1 package Ranch Dip
1 package of frozen, chopped spinach (thawed and drained)
One 16oz container sour cream
1 - 2 cups mayonnaise
1 loaf round sourdough bread
Directions:
Thoroughly mix together the mayo, sour cream, and two packets of ranch mix. Add the spinach and mix thoroughly. Cut out the middle of the bowl and dump the mixture in. Serve with extra sourdough bread pieces and or tortilla chips. Use mayo to taste.
Posted by Kelli Little at 10:38 AM
Mom's Salmon Dip
Ingredients:
1 can of salmon, red or king preferred
1 eight-oz package of cream cheese
1 tbl spoon chunky horse radish
2 tbl lemon juice
3 tbl parsley flakes
1 or 2 tbl grated onion
a few drops of liquid smoke
a package of pecans or walnuts, crushed
Directions:
Squish all ingredients together evenly, then make into a ball. Roll in crushed pecans and serve with butter crackers.
Posted by Kelli Little at 10:36 AM
Simple Salsa
Ingredients:
1 medium tomato, seeded, chopped
1 tbsp. red onion, diced
1½ tsp. jalapeno peppers, seeded, minced
2 tbsp. balsamic vinegar
¼ cup fresh basil, finely chopped
1½ tsp. olive oil
Salt and fresh ground pepper, to taste
Directions:
Combine all ingredients in a small bowl, cover and refrigerate for 12 to 24 hours. Makes 1 1/2 cups.
Posted by Kelli Little at 10:36 AM
Pesto Sauce
Ingredients:
36 basil leaves
3 cloves garlic
½ cup blanched almonds or pine nuts
1 ¼ cup freshly grated romano and parmesan cheeses
7 oz. extra-virgin Olive oil
Salt and pepper
Directions:
Place clean, dried basil leaves and garlic in a food processor. While processing, gradually add the nuts, then cheese and olive oil. Add salt and black pepper. Add 3 tablespoons of the boiling pasta water to the pesto sauce and mix. Add sauce to drained pasta and make sure every pasta strand is coated. Serve at once.
Posted by Kelli Little at 10:35 AM
Praline Sauce
Ingredients:
2 cups pecans (7 ounces)
1 ½ cups sugar
1 cup water
1 cup heavy cream
¼ cup bourbon
Directions:
1. Preheat the oven to 350 degrees. Spread the pecans on a rimmed baking sheet and bake for 12 minutes, or until browned and fragrant. Let cool, then coarsely chop the pecans.
2. In a medium saucepan, combine the sugar and water and cook over moderate heat without stirring, until a deep amber caramel forms, about 20 minutes. Gradually stir in the heavy cream and continue stirring to dissolve any lumps of caramel, about 2 minutes. Remove from the heat and stir in the bourbon and the pecans. Serve the sauce warm or at room temperature.
(This recipe makes 2 cups, and can be refrigerated for up to 3 days.)
Posted by Kelli Little at 10:35 AM
Mustard Cream Sauce
Ingredients:
2 tsp shallots, minced
2 cups dry white wine
2 cups heavy cream
4 tbl dijon
Directions:
Boil shallots wine until the mixture is reduced by 3/4. Stir in the mustard, then the cream. Reduced to desired consistancy, strain, and then serve.
Posted by Kelli Little at 10:34 AM
Lemon Herb Butter
Ingredients:
6 tbl softened, unsalted butter
2 tbl basil, minced
1 garlic clove, minced
1 shallot, minced
1/2 tsp finely grated lemon zest
Salt and pepper
Directions:
In a small bowl, blend softened, unsalted butter with basil, garlic, minced shallot, and lemon zest. Season with salt and pepper. You can shape it into a log, wrap it in plastic, and freeze for up to 2 weeks.
Posted by Kelli Little at 10:32 AM
Mint Sauce
Ingredients:
3 lg handfulls of mint leaves (stems removed)
3 tsp. granulated sugar
4 tbl. wine vinegar
Directions:
Wash and shake mint leaves, sprinkle with sugar and chop very fine. Put in a bowl. Heat the vinegar and pour it over the mint. Add more sugar if you believe the sauce is too sharp. Serve hot or cold with roasted lamb or other meat.
Alternative: Use lemon juice instead of vinegar and a touch of olive oil to make sauce less sharp. It is not traditional, but is nonetheless delicious.
Posted by Kelli Little at 10:32 AM
Cilantro Butter Sauce
Ingredients:
1 cup dry white wine
1 shallot, minced
1 cup whipping cream
8oz unsalted butter, softened
1/2 cup chopped fresh cilantro
Directions:
Boil wine with shallot in a medium, no reactive saucepan until reduced to 1/3 cup. Stir in cream and boil until reduced by about half. Working over very low heat, whisk in the butter, one tablespoon at a time, until the sauce is light and thick. Do not allow the sauce to boil at any time or it will seperate. Strain sauce through a fine wire mesh strainer into a warm bowl. Stir in cilantro, salt, and pepper.
This sauce is great for topping crab cakes and chicken.
Posted by Kelli Little at 10:30 AM
Cream, Porcini, and Sherry Sauce
Ingredients:
¼ oz. dried porcini
6 tbl. sherry wine
6 tbl. madeira wine
3 tbl. butter
2 cloves garlic
2 shallots, minced
1 ½ cups heavy cream
Salt and freshly ground black pepper
1 ½ tbl. Freshly chopped chives
Directions:
Soak the porcini in sherry and mediera wines for 20 minutes, then drain, taking care to leave any grit at the bottom of the bowl, and reserve the liquid. Melt the butter in a heavy based pan over medium heat and gently fry the garlic and shallots for 3 minutes. Add the porcini and cook for 1 minute. Turn up the heat and stir in the cream and reserved cooking liquid. Cook until the sauce is creamy and thick, about 5 minutes. Season, toss with hot pasta, and sprinkle with chives.
Serve with flat pasta.
Posted by Kelli Little at 10:30 AM
Black Current Sauce
Ingredients:
12 oz. Frozen black currants
1 lemon - juiced
¾ cup sugar
½ cup water
Directions:
Thaw the currants. Place in a blender with lemon juice, sugar, and water. Blend until smooth.
Posted by Kelli Little at 10:29 AM
Avocado Butter
Ingredients:
2 tbl minced chives
2 tbl minced capers
2 tbl fresh lemon juice
1 tbl finely chopped tarragon
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1 large avacado, coarsely chopped
Directions:
In a miny processor, combine the chives, capers, lemon juice, tarragon, salt and pepper and pulse until finely chopped. Add the avocado and process until smooth. Transfer into a bowl, press a piece of plastic directly on the butter, and refrigerate up to two days before serving.
Serve with grilled fish or chicken, or on bread. Makes one cup.
Posted by Kelli Little at 10:28 AM
Almond Pesto
Ingredients:
¾ cup fresh basil leaves, finely chopped
1 small clove garlic, peeled and finely chopped
4 toasted, skinless almonds, finely chopped
3 tbl extra-virgin olive oil
Salt and freshly ground black pepper
Directions:
Put basil, garlic, and almonds in a medium bowl. Mix well with a wooden spoon while drizzling in oil. Season to taste with salt and pepper.
Posted by Kelli Little at 10:26 AM
Bistro Tomato & Basil Pasta
Ingredients:
2 cups rotini pasta, uncooked
3 med. ripe tomatoes, chopped
1/3 cup thinly sliced fresh basil, or 1 tsp. dried basil leaves
1/4 cup olive oil
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup grated parmesan cheese
Directions:
Cook pasta as directed on package; drain.
Meanwhile, mix tomatoes, gasil, oil, garlic, salt, and pepper in a large bowl. Add pasta and cheese; mix lightly.
Posted by Kelli Little at 10:25 AM