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Potato and Salmon Cakes with Ginger and Scallions

I found this recipe in the March 2012 issue of Food and Wine magazine and adapted it to my own liking.  I don’t care for crab or salmon cakes with too much filler where you lose the taste of what I believe should be the main ingredient…the seafood!  I also used leftover salmon that I had baked the night before for dinner.  If you’re using raw salmon from scratch, the directions are below otherwise skip to step 2.

MAKES 12 SMALL CAKES

Ingredients

  • 1 pounds medium red-skinned potatoes, scrubbed
  • Sea salt
  • 1 pound skinless wild salmon fillet
  • Safflower or sunflower oil, for greasing and frying
  • Freshly ground pepper
  • 1 bunch scallions (about 6 scallions), coarsely chopped
  • 3 large eggs, lightly beaten
  • 3 garlic cloves, minced
  • 2 1/2 tablespoons minced fresh ginger
  • 1/2 medium red onion, finely chopped
  • 1 1/2 tablespoon tamari
  • 1 tablespoon toasted sesame oil
  • Dill Sauce, for serving

Directions

Preheat the oven to 350°. In a large saucepan, cover the potatoes with water. Add a large pinch of sea salt and bring to a boil. Simmer over moderately high heat until the potatoes are tender, about 20 minutes. Drain and let cool slightly, then peel. Transfer the potatoes to a large bowl and mash.

Meanwhile, put the salmon on a lightly oiled rimmed baking sheet and season with salt and pepper. Bake for about 15 minutes, until the salmon is medium-rare inside.

Gently flake the salmon and add it to the potatoes along with the scallions, eggs, garlic, ginger, onion, tamari and sesame oil. Mix well, then season with salt.

Form the potato mixture into fourteen 1/2-cup patties.

In a large nonstick skillet, heat 1/4 inch of safflower or sunflower oil until shimmering. Working in batches, fry the potato cakes over moderately high heat until browned and crisp, about 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining potato cakes, adding more oil and adjusting the heat as necessary.

Bake the salmon cakes for about 15 minutes, until heated through.

Serve with the Dill Sauce and enjoy!

Pasta with Robiola and Truffles

Oh lordy was this divine!  Rich?  Yes!  Indulgent?  Yes!  Worth the calories?  Heck yes!!!  I was lucky enough to receive 6oz of fresh Oregon black truffles from my sister-in-law and her husband for Christmas this year and wanted to find a worthy recipe to use them in.  We were hosting some people for dinner and the Seahawks game (GO HAWKS!!!) and this seemed like the perfect comfort food meal for the occasion.  I wasn’t able to find Robiola but the cheesemonger recommended Double Cream Cremont which was a great substitution.

4 FIRST COURSE SERVINGS

Ingredients

  • 4 tablespoons salted butter
  • 8 ounces dried egg fettuccine or tagliatelle
  • 8 ounces Robiola Rocchetta cheese, at room temperature, cut into 1-inch pieces
  • Salt and freshly ground pepper
  • 1 medium fresh white or black truffle, peeled and sliced, or one 2-ounce jar sliced truffles

Preparation

Bring a large pot of salted water to a boil. In a small saucepan, melt the butter. Cook over moderate heat until the milk solids turn a rich brown and the butter smells nutty, about 6 minutes. Pour the butter into a bowl.

Cook the pasta in the boiling water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add the reserved water and the browned butter and toss with 2 forks. Add the cheese and toss until it begins to melt; season with salt and pepper. Transfer the pasta to warmed bowls, shave the truffle on top and serve right away.

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Dream Bowl

I found this recipe in the February 2015 issue of Bon Appetit and couldn’t wait to make my own Dream Bowl creation.  Rather than a traditional recipe, this is more of a guideline to help you create the concoction that best suites you and your flavor profile.  Below is the breakdown with suggestions and ingredients to consider.  I roasted my sweet potato and butternut squash in harissa and loved the flavor it added.  A little spicy but not too much.  Enjoy!

The Base
What’s even better than a bed of delicious cooked grains? A duo! We like black rice with red quinoa, farro with red rice, bulgur with freekeh, or spelt with lentils (okay, so that’s a legume—see how crazy this can get?).

The Greens
Before you prep the other toppings, thinly slice heartier greens—e.g., kale, collards, savoy cabbage—then toss with apple cider vinegar to moisten and give them a few squeezes. They’ll be tenderized by the time you’re ready to assemble the bowl.

The Crunch
For an alt-crouton experience, toast a mix of nuts and seeds, such as sunflower and hemp with some fennel, in olive oil until golden and crisp, then season with salt and pepper. Bonus: Now you’ve got flavorful oil to work with, too. (Read on.)

The Upgrades
1. Use the leftover seed-toasting oil to griddle some sliced Halloumi cheese (our new favorite—don’t tell feta). 2. Dress up your grains with a generous handful of tender chopped herbs, such as mint, parsley, chives, and fennel fronds.

The Roast
For the ideal crispy-creamy balance, cut winter squash, carrots, or sweet potatoes into bite-size pieces, then toss with olive oil, salt and pepper, and a dab or two of harissa or a shake of curry powder. Roast at 425° until tender.

The Dressing
Bold is better. For our Turmeric-Tahini Sauce, whisk together 1/4 cup tahini, 3 T fresh lemon juice, 2 T olive oil, 1/2 tsp ground turmeric, 1/4 tsp cayenne pepper, and 1/4 cup water until smooth.  Add salt and pepper to taste of course.   Pour liberally on pretty much everything.

Bonus Tip
Don’t toss—at least not before admiring your work. Separating the components lets you design perfect bite after perfect bite.

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Squid Ink Pasta with Shrimp, Nduja and Tomato

Recipe courtesy of Bon Appetit • March 2015

If you get Bon Appetit or happened to see the most recent issue on the newsstand you saw the same food porn I did.  It was enough for me to race to the store in search of nduja this past weekend in hopes that I could make this gorgeous dish.  Lucky for me, my local grocery store just happened to get some in last week!  This dish is absolutely stunning presentation wise and flavor wise.  The black squid ink pasta is so sexy nestled in a white dish and the chopped up shrimp make each bite complete.  The fresh lemon juice is the perfect compliment to the otherwise hearty and meaty pasta and really does a great job brightening the dish as a whole.  I am dying to make this again and will be sure to call my grocery store to ensure they have nduja ahead of time to avoid disappointment.

4 SERVINGS

Ingredients

  • 1 pound large head-on or shell-on shrimp
  • 3 tablespoons olive oil, divided
  • 6 garlic cloves, divided, 2 smashed, 4 thinly sliced
  • 1 bay leaf
  • 1 cup tomato passata or puréed whole peeled tomatoes
  • 4 ounces nduja*
  • Kosher salt
  • 12 ounces squid ink linguine
  • ¼ cup fresh lemon juice
  • ¼ cup chopped fresh parsley, plus more for serving
  • Freshly ground black pepper

Preparation

Peel and devein shrimp, saving heads and/or shells. Finely chop shrimp; set aside. Heat 1 Tbsp. oil in a medium saucepan over medium-high and cook smashed garlic, stirring, until golden, about 1 minute. Add reserved shrimp heads and/or shells and cook, stirring, until bright pink, about 2 minutes. Add bay leaf and 2 cups water and bring to a boil. Reduce heat and simmer until stock is slightly reduced and flavorful, 8–10 minutes. Strain through a fine-mesh sieve into a large bowl; discard solids.

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Heat remaining 2 Tbsp. oil in a large skillet over medium-high. Add sliced garlic and cook, stirring, until fragrant, about 1 minute. Remove skillet from heat and carefully add tomatoes and 1 cup stock (mixture may sputter). Return to heat and cook, stirring occasionally, until sauce is beginning to thicken, about 3 minutes. Add nduja, using a wooden spoon to work it into the sauce. Reduce heat and simmer, stirring occasionally, until flavors have melded, about 3 minutes. Stir in reserved shrimp and cook, stirring occasionally, until opaque, about 2 minutes.
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Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1½ cups pasta cooking liquid.

Add pasta and 1 cup pasta cooking liquid to sauce and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened (but still saucy) and coats pasta, about 5 minutes. Add lemon juice and ¼ cup parsley; toss. Taste and season with salt and pepper. Serve pasta topped with more parsley.

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Do Ahead: Stock can be made 1 day ahead. Let cool; cover and chill. Wrap tightly and chill shrimp separately.

*The recipe says you can substitute an extra glug of olive oil and some red pepper flakes if you can’t find nduja but I wouldn’t recommend that.  I think the nduja is the key ingredient to this dish and without it, the end result would be extremely different.

**Places to buy nduja online – Zingerman’s and Boccalone

Joe Jack’s Red Snapper

I blogged about Joe Jack’s Fish Shack in Puerto Vallarta because of this dish.  Every time I go down there this is #1 on my list of things to eat.  It’s so fresh, full of flavor and light at the same time.  Hands down one of my favorite dishes and now I have the recipe for myself thanks to the oh-so-friendly owner who had no hesitation in giving it to me the last time I was down there (thank you!).  And now I’m sharing it with you!

Each fish serves about 2

Ingredients

  • 1.5 -2 lb red snapper or other whole fish (scaled and gutted, very important)
  • 1-2 teaspoons of “huacho salt”
  • 4 Tablespoons of slivered garlic olive oil
  • 5-8 cloves of garlic poached in butter
  • 5-7 whole dry chile de arbol
  • 2 Tablespoons fresh squeezed lime juice

Huacho salt

  • 2 Tablespoons fennel seeds
  • 1 Tablespoon coriander seeds
  • 1 Tablespoon cumin seeds
  • 2 Tablespoons whole black pepper
  • 5 ea. Clove
  • 1 stick cinnamon (broken)
  • 4 chile de arbol (seeds o.k.)
  • 12 Tablespoons kosher or sea salt

yields about 1 ½ cups

Directions

Huacho Salt:

Toast all spices except salt and black peppercorns in a sauté pan on very low heat until smoking. Let cool and add black peppercorns. Grind in a spice grinder (coffee grinder) or blender or morder and pestle. Combine with the salt.

You can save and use this on anything. It will add a great interesting flavor to anything you can imagine.

Poached garlic:

IMG_6782To poach the garlic, slowly heat butter (enough to cover) and garlic cloves until cloves  just give to the touch. You can do more of this as well and just keep it in the fridge to use later in the week, but not too long as it will get rancid.

Whole Red Snapper:

IMG_6787Score the fish three or four times (or more if its bigger fish) on each side and liberally season with the salt mixture. Liberally douse the fish with the slivered garlic oil on one side and place on a medium temperature griddle or grill or large sauté pan or even a baking dish (preheat oven to 425˚F if using oven method), again liberally slather the top side with the same.  (feel free to stuff the fish with garden herbs and lemon or lime and if it’s a bigger fish also liberally salt the inside of cavity as well)

Place on griddle or grill or sauté pan on one side and cover. If its in an oven do not cover (cook for approx. 30 mins, 15 mins on each side or when done).

When fish is about half done on topside, flip the fish to the other side and cover again.

When the “new” topside is just cooked or rather almost cooked to the bone (the scores let you peek). You are pretty assured that the downside is also done.

Note:  an important thing to remember is that over cooked fish is way worse than under cooked fish. Most likely the residual heat from the cooking, will continue cooking the fish at the bone.

Place the fish on a serving platter.

IMG_6794In a separate hot sauté pan, put in the butter and poached garlic, a pinch of salt, and four or five more whole chilies. When the butter starts to brown, add the lime juice, and pour it all over the fish.  Garnish with fresh cilantro leaves, lime halves, and serve with fresh tortillas and beans and rice.

Stuffed Acorn Squash with Quinoa and Pistachios

I was given this recipe by my trainer and nutritionist – Breanne Curran at the Magnuson Athletic Club – and served it the other night to my girlfriends as a healthy dinner option for the night after Thanksgiving.  It’s hearty and filling while at the same time “light”.  She recommends subbing the feta with nutritional yeast (mild, nutty flavor) for those that are vegans.

Serves 8

Ingredients

  • 4 small acorn squash, halved and seeds removed
  • 4 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 cup quinoa, rinsed
  • 1/2 cup chopped fresh parsley
  • 1/2 cup feta, crumbled
  • 1/2 cup roasted, salted pistachios, chopped
  • 2 teaspoons red-wine vinegar
  • Pinch red-pepper flakes

Directions

Heat oven to 425ª F.  Brush squash with 2 tablespoons oil and season with salt and pepper.  Roast cut side down on two baking sheets until tender and caramelized, 20 to 25 minutes.

Meanwhile, bring quinoa and 2 cups water to boil in a small pot.  Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes.  OR – cook quinoa in a rice cooker according to directions.  Let cool, then fluff with a fork.  In a large bowl, combine quinoa, parsley, feta, pistachios, remaining 2 tablespoons oil, and vinegar.  Season with salt and red-pepper flakes.  Divide filling among squash and serve.

 

Pancetta, White Bean and Swiss Chard Pot Pies


From The Smitten Kitchen Cookbook

One of the food blogs I love to follow is the Smitten Kitchen.  If you’re not familiar with it be sure to check it out.  Written by Deb Perelman, a wife and mother of one, she manages to make incredible food out of her teenie NYC apt which is even more inspiring!   I recently came across this incredibly delicious comforting winter recipe and couldn’t wait to make it.  It was unanimously a hit and I’m looking forward to making it again…possibly with some sausage added to make it even more hearty.  You can easily omit the pancetta to make it vegetarian.

Serves 4

Lid

  • 2 cups (250 grams) all- purpose flour
  • 1/2 teaspoon table salt
  • 13 tablespoons (185 grams or 1 stick plus 5 tablespoons) cold unsalted butter, diced
  • 6 tablespoons (90 grams) sour cream or whole Greek yogurt (i.e., a strained 
yogurt)
  • 1 tablespoon (15 ml) white wine vinegar
  • 1/4 cup (60 ml) ice water
  • 1 egg, beaten with 1 tablespoon water, for egg wash

Filling

  • 2 tablespoons (30 ml) olive oil
  • 4 ounces (115 grams or 3/4 to 1 cup) 1/4-inch-diced pancetta
  • 1 large or 2 small onions, finely chopped
  • 1 large carrot, finely chopped
  • 1 large stalk celery, finely chopped
  • Pinch of red pepper flakes
  • Salt and freshly ground black pepper
  • 2 garlic cloves, minced
  • Thinly sliced Swiss chard leaves from an 8- to 10-ounce (225- to 285-gram)
 bundle (4 cups); if leaves are very wide, you can halve them lengthwise
  • 3 1/2 tablespoons (50 grams) butter
  • 3 1/2 tablespoons (25 grams) all- purpose flour
  • 3 1/2 cups (765 ml) sodium- free or low- sodium chicken or vegetable broth
  • 2 cups white beans, cooked and drained, or from one and a third 15.5- ounce 
(440-gram) cans

Make lids:

In a large, wide bowl (preferably one that you can get your hands into), combine the flour and salt. Add the butter and, using a pastry blender or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is like uncooked couscous.

In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a flexible spatula, stir the wet and the dry together until a craggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat it into a flattish ball, wrap it in plastic wrap, and chill it in the fridge for 1 hour or up to 2 days.

Make filling:

Heat 1 tablespoon olive oil over medium- high heat in a large, wide saucepan, and then add the pancetta. Brown the pancetta, turning it frequently, so that it colors and crisps on all sides; this takes about 10 minutes. Remove it with a slotted spoon, and drain it on paper towels before transferring to a medium bowl. Leave the heat on and the renderings in the pan. Add an additional tablespoon of olive oil if needed and heat it until it is shimmering. Add onions, carrot, celery, red pepper flakes, and a few pinches of salt, and cook over medium heat until the vegetables are softened and begin to take on color, about 7 to 8 minutes.

Add the garlic, and cook for 1 minute more. Add the greens and cook until wilted, about 2 to 3 minutes. Season with the additional salt and freshly ground black pepper to taste. Transfer all of the cooked vegetables to the bowl with the pancetta, and set aside.

Make sauce:

Wipe out the large saucepan; don’t worry if any bits remain stuck to the bottom. Then melt the butter in the saucepan over medium- low heat. Add the flour, and stir with a whisk until combined. Continue cooking for 2 minutes, stirring the whole time, until it begins to take on a little color. Whisk in the broth, one ladleful at a time, mixing completely between additions. Once you’ve added one- third of the broth, you can begin to add the rest more quickly, two to three ladlefuls at a time; at this point you can scrape up any bits that were stuck to the bottom — they’ll add great flavor.

Once all of the broth is added, stirring the whole time, bring the mixture to a boil and reduce it to a simmer. Cook the sauce until it is thickened and gravylike, about 10 minutes. Season with salt and pepper. Stir the white beans and reserved vegetables into the sauce.

Preheat your oven to 375 degrees.

Assemble and cook pot pies:

Divide the filling between four ovenproof 2-cup bowls. (You’ll have about 1 1/2 cups filling in each.) Set the bowls on a baking pan.

Divide the dough into four pieces, and roll it out into rounds that will cover your bowls with an overhang, or about 1 inch wider in diameter than your bowls. Whisk the egg wash and brush it lightly around the top rim of your bowls (to keep the lid glued on; nobody likes losing their lid!) and drape the pastry over each, pressing gently to adhere it. Brush the lids with egg wash, then cut decorative vents (small as they led to lots of draping) in each to help steam escape.

Bake until crust is lightly bronzed and filling is bubbling, about 30 to 35 minutes.

Do ahead:

The dough, wrapped twice in plastic wrap and slipped into a freezer bag, will keep for up to 2 days in the fridge, and for a couple months in the freezer. The filling can be made up to a day in advance and stored in a covered container in the fridge.

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