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Friday Recipe Exchange: Mix and Match

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Just when I needed some inspiration, it arrived via email. Frequent guest recipe contributor, Joshua D. sent along a terrific idea this week, so it will be the featured recipe tonight.

Next week I think I have a real treat in store, with some very, shall we say, unique recipes.

Until then, JeffreyW made some awesome looking slaw (ingredients pictured above) this week, with a some great photos and a simple recipe, click here for the whole show.

He’s also been harvesting his tomatillos and making some good looking sauce, click here and here. I love tomatillos and can’t wait to grow them again myself, because JeffreyW is making my mouth water with these.

And finally in between a busy week of work and helping friends, I posted this week’s menu: Grilled Salmon with Orange Glaze and Grilled Tomato and Bell Pepper Soup.

I haven’t forgotten about the gluten free recipes everyone sent me, either. I’ll be using those in an upcoming recipe exchange. Since most of the recipes involve baking, I thought I’d wait until the weather was a bit cooler.

How about you? Is it still to hot to cook? What’s your go-to meal when it’s too hot to be in the kitchen? And what are you looking forward to making  when the weather cools down? For me, it’s always soups. Cool weather means soup in my house.

Okay, now for Joshua D (you may know him as Yutsano):

After months of teasing…here it is! This is great for when you have leftover chicken and biscuits or bread in the house and need to use it up. Since this is a French-inspired dish there are two ways to enjoy it: either over toasted croutons or biscuits. Both are equally delicious! Italian kale is available in most supermarkets, but if you can’t get it use adult spinach.

Chicken Provence

  • 1 lb cooked chicken
  • 2 shallots
  • 8-10 crimini mushrooms
  • 6-8 leaves Italian kale
  • 2-3 cloves garlic
  • 1 Roma tomato
  • 1/4 cup dry white wine (I use pinot grigio)
  • 1 tbsp herbes de Provence
  • 1/2 cup heavy cream
  • 2 tbsp parsley, divided
  • Salt & pepper to taste
  • 4-6 biscuits or 2 cups croutons from day old French bread

Shred chicken and set aside. In a large saucepan, heat 1 tbsp olive oil over medium heat. Slice shallots and mushrooms thinly and throw into the pan. Season with some salt and pepper and cook 2-3 minutes. While those are cooking, chop kale into 1/2 inch thick ribbons including stems, then add to pan. Cook another 2-3 minutes with another pinch of salt. While that happens, slice garlic very thin and chop tomato. Add garlic to pan and cook another minute, then add tomato and as much juice as you can that came out. Give one final pinch of salt. Sauté for another minute, then add wine, chicken, and herbs. Reduce until the wine is almost but not completely gone, then stir in heavy cream. Reduce for about 5 minutes, then test for final seasoning. You may need a bit more herb or salt at this point. Slice open biscuits and spoon sauce over the top. You can re-heat or toast your biscuits or croutons as you’re cooking everything else, it takes about the same amount of time!

Thank you Yuts! It sounds delicious.  If anyone else wants to share a recipe for the exchange, send me an email, I’d love to post them. See you next week.  Until then…

 

X-Posted at Balloon-Juice

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Dinner Menu: Grilled Salmon with Orange Glaze

This is one of my favorite menus. The salmon is based on a dish from a restaurant and my whole table raved about and the garden fresh soup can be served hot or cold. Substitute any garden fresh fruit for dessert.

  1. Grilled Salmon w/Orange Glaze
  2. Tomato & Bell Pepper Soup
  3. Hearty Bread
  4. Raspberries & Blackberries w/whipping cream

Grilled Salmon w/Orange Glaze:

  • ½ cup orange marmalade
  • 2 tsp toasted sesame oil (or olive oil)
  • ½ tsp ground ginger
  • ½ tsp crushed garlic
  • 3 tbsp white wine vinegar
  • 4-6 oz salmon fillets, boneless, skinless
  • ¼ cup sesame seeds (toasted, opt)

Combine marmalade, oil, ginger, garlic & vinegar. Brush glaze on each side of salmon, grill 5 minutes each side. Garnish with sesame seeds.

Tomato & Red Bell Pepper Soup:

  • 4 large, ripe tomatoes, halved
  • 1 red onion, peeled quartered
  • 1 large red bell pepper, halved & seeded
  • ¼ cup olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tsp crushed garlic
  • 2 cups chicken broth
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • ½ cup heavy cream
  • 2 tbsp finely chopped fresh basil leaves
  • 4 slices bacon, cooked & crumbled

grilling basket &  saucepan

Toss tomatoes, onions & bell pepper with oil, season with salt & pepper. Place vegetables in grilling basket, cut side down and grill for 6 to 8 minutes. Add vegetables, garlic, chicken broth, vinegar, sugar to blender and puree. Pour into saucepan, bring to a low boil, stirring constantly, add cream & basil, reduce heat and simmer for 15 minutes, stirring occasionally. Garnish with bacon when served.

Shopping List

  • 4 oz orange marmalade
  • 2 oz white wine vinegar
  • 4-6 oz salmon fillets, boneless, skinless
  • 2 oz  sesame seeds (toasted, opt)
  • 4 large, ripe tomatoes
  • 1 red onion
  • 1 large red bell pepper
  • 16 oz chicken broth
  • 8 oz heavy cream
  • fresh basil leaves
  • 4 slices bacon
  • 1 pint raspberries
  • 1 pint blackberries
  • hearty bread loaf

Also: toasted sesame oil (or olive oil),  ground ginger, crushed garlic, apple cider vinegar

Men Who Cook: Joshua D.’s Smoke Salmon Schmear

Sometimes blogging is as simple as opening my email.  From our friend Joshua (also known as Yutsano to some of you) a quick little nosh:

Ever have a last-minute gathering crop up? Sometimes you just have to have SOMETHING to serve folks. One quick trip to the grocery store and 10 minutes will put all this together. And folks will think you slaved over it! Best part is the ingredient list is very short! So it’s even fairly easy on the pocketbook!

Last-Minute Smoked Salmon Schmear

  • 1 large green onion
  • 8 oz. smoked salmon
  • 8 oz. container mascarpone cheese (spreadable cream cheese will also work)
  • 1 tbsp heavy cream
  • 1 tsp salt (or to taste)
  • 1/2 tsp pepper (or to taste)

Chop green onion finely. Place in small mixing bowl. Flake salmon over onions, mix well with fingers. Add in cheese and cream and stir until well combined. Season with salt and pepper. Depending on how loose you want spread you can add in more cream. Serve either immediately or chill in fridge for two hours to allow everything to marry together. Delicious on crackers, toast points, or bagels!

Joshua De Mers

Thursday Night Menu: Oranges, Raspberries, Blueberries – Oh, My!

Homer is Home

It’s been in the 90’s all week, but nights are cool enough for me to start thinking of fall menus. I’ve promised to fulfill some squash soups requests, which I’ll post over the next few weeks, but to get you started, there are a couple of Sweet Potato Soups here. If you have other fall menu requests, let me know. I’m happy to look for something new to try. One O/T note: Homer is now officially a member of the JeffW household. Yeah, I know, we’re all surprised by that now, aren’t we?  Tonight’s menu is a diverse group of flavors with no discernible theme that I can see.  Lots of light fall fruit notes, though, so it has that going for it.

On the board tonight:

  1. Roasted Salmon in Orange-Ginger Soy Sauce
  2. Fresh Spinach Salad
  3. Herbed Potatoes
  4. Blueberry Crisp

Roasted Salmon in Orange-Ginger Soy Sauce

  • 4 salmon fillets (approx 6 oz. ea.)
  • salt & pepper to taste
  • 2 tbsp olive oil

Sauce:

  • ½ cup orange juice
  • 4 oz ginger soy marinade
  • 2 tsp orange zest
  • 2 tsp lemon zest
  • ¼ cup chopped cilantro
  • 3 green onions chopped
  • 2 tsp. crushed garlic

Large oven-safe skillet and medium sauce pan

Preheat oven to 400°

Salt & pepper salmon. In large skillet heat oil, add salmon. Sear for 2 minutes, turn, sear for 2 minutes. Place pan in the oven and roast for 14-16 minutes. Sauce: Add all ingredients into saucepan and bring to a low boil for 2 minutes.  Serve over salmon.

Fresh Spinach Salad

  • 9 oz fresh spinach, washed and dried
  • 2 large tomatoes (or equivalent) ,
  • ½ cup chopped walnuts
  • raspberry dressing

Arrange vegetables and walnuts in a large salad bowl and toss with dressing.

Herbed Potatoes

  • 1 lb small new potatoes (or 4 red potatoes-quartered)
  • 2 tbsp butter, melted
  • ½ tsp crushed dried basil
  • ¼ tsp each, crushed oregano & rosemary

Saucepan, steamer

Steam potatoes until tender, mix butter and spices, then toss with potatoes.

Blueberry Crisp

  • 10 oz blueberries (fresh or frozen)
  • 2 tbsp. lemon juice
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • ½ cup butter, melted and cooled slightly
  • 1 cup rolled oats (not instant)
  • 1 cup flour

8×8 glass baking dish and small mixing bowl

Place blueberries, lemon juice and ¼ cup granulated sugar in baking dish, mix well. In mixing bowl, mix butter and sugar, add flour and oats, mix until crumbly. Crumble over the blueberry mixture.  Melting the butter creates a crisper, more even topping.

Bake at 375° for 15-20 minutes until top is golden brown. Let cool.

Shopping List:

  • 4 salmon fillets (approx 6 oz. ea.)
  • 4 oz orange juice
  • 4 oz ginger soy marinade
  • cilantro
  • 3 green onions
  • 9 oz fresh spinach, washed and dried
  • 2 large tomatoes (or equivalent)
  • ½ cup chopped walnuts
  • raspberry dressing
  • 1 lb new potatoes (or 4 large red potatoes)
  • 1 cup sugar
  • 1 ½ sticks of butter
  • 1 cup rolled oats (not instant)
  • 10 oz blueberries (fresh or frozen)

Also: salt, pepper, olive oil, orange zest, lemon zest, crushed garlic, lemon juice, basil, oregano, rosemary, flour

Thursday Night Menu: Caramelized Salmon and Citrus Salsa

It’s been a dizzying week, so I almost forgot is was Thursday.  I’m hoping for a much quieter Friday and relaxing weekend.  Anyone have any exciting plans?  I’ll be gardening, cycling and vegging out to DVDs and a good book.  Pretty typical for me, not much excitement here.  Some nice flavors tonight, a spicy sweet salmon with a tangy salsa served with rice.  If you’re lucky enough to have a crop of fresh peas, well it gets even better.

On the board tonight:

  1. Caramelized Salmon
  2. Citrus Salsa
  3. Rice
  4. Buttered Peas
  5. Pears

Caramelized Salmon

  • 4-6 oz Salmon fillets
  • 2 tbsp honey
  • 2 tsp orange zest
  • ½ tsp crushed red pepper flakes
  • ½ tsp salt
  • ¼ tsp pepper

large bowl

In bowl, warm honey until completely melted. Stir in zest, pepper flakes, salt & pepper. Dip the flesh side (not skin side) of each fillet in honey mixture, coating them. Broil (set rack at second level from the top) or grill (use a grilling pan or foil with vegetable spray – salmon tends to stick) flesh side up, for approximately 5 minutes, until fish flakes easily.

Citrus Salsa

  • 8 oz crushed pineapple
  • 2 tsp orange zest
  • 2 oranges, peeled, sectioned & chopped
  • 3 green onions, chopped
  • 1 jalapeno, finely chopped
  • 2 tbsp chopped fresh cilantro
  • 2 tsp limejuice

large bowl

Drain pineapple and reserve ¼ cup of juice for salsa. Combine pineapple, juice and remaining ingredients, toss well and refrigerate until served.

Menu serves 4

Shopping List:

  • 4 (6 oz) Salmon fillets
  • 8 oz crushed pineapple
  • 2 oranges
  • 3 green onions
  • 1 jalapeno
  • Fresh cilantro
  • 16 oz peas
  • 4 pears

Also: limejuice, honey, orange zest, crushed red pepper flakes, salt, pepper, butter

Chef Bobby Flay on Love

I’ve mentioned before I have several celebrity chef crushes.  Bobby Flay is one.  He did nothing to diminish my affections as he talks about food, romance and his love for his wife, along with how he won her over on their first date on  CBS Sunday Morning:

So here are a few food ideas that can make love bigger and better in your life.

Food shopping: It might sound mundane but it’s really fun, especially when you’re going to prepare a meal together. Let’s just say, collaboration on dinner makes for better collaboration after dinner.

Cooking together: It’s instant gratification. Who cares how it actually comes out?! In fact, a failed meal has longer legs as a story that you can share for years.

Ordering dinner in: A couple’s pastime that has a soothing ring to it because you know it also means a movie, some blankets on the couch, and probably your favorite Chinese dumpling or pizza. Yum!

My personal favorite, though, is cooking for my wife on Sunday. It could be anything from paella to spaghetti and meatballs, a steamed wild striped bass, to a juicy porterhouse steak.

You can read his whole essay and see the video at CBSNews Sunday Morning Page.  And he even has a special recipe for Slow Roasted Salmon with Herb Vinaigrette there.

Men Who Cook: Quick and Easy

So Kirk Spencer did my job for me today over on his blog.  And he stated what I’ve been thinking all week, but hadn’t gotten around to writing.  You don’t have to be fancy to eat well.   I guess if I could, what I would for anyone who relies on fast food or prepackaged food, I would come to your house and show how easy and how tasty simple foods are.  Fresh when possible, frozen next best thing, but control your own ingredients and you’ll be happier and healthier, and the food tastes so much better.  Kirk always says it better:

12 minutes after I walked in the door from a very frustrating “we’ll call you” interview, we ate.

And I think most folk would have been perfectly happy to join us.

The bottom line here is you don’t have to be fancy. A lot of foods taste great just heated. A simple steak. A quick chef’s salad. Some ears of corn previously frozen for times like this.

Just a point to keep in mind.

For his complete quick and easy Salmon dinner, head on over here.

Thursday Night Menu – Northwest

Thursday Night Menu and Recipes

I debated between fish and beef for a while. In the end, these flavors won out.  On the board tonight:

  1. Grilled Salmon w/Orange Glaze
  2. Tomato & Bell Pepper Soup
  3. Hearty Bread
  4. Raspberries & Blackberries w/whipping cream

Grilled Salmon w/Orange Glaze:

  • ½ cup orange marmalade
  • 2 tsp toasted sesame oil (or olive oil)
  • ½ tsp ground ginger
  • ½ tsp crushed garlic
  • 3 tbsp white wine vinegar
  • 4-6 oz salmon fillets, boneless, skinless
  • ¼ cup sesame seeds (toasted, opt)

Combine marmalade, oil, ginger, garlic & vinegar. Brush glaze on each side of salmon, grill 5 minutes each side. Garnish with sesame seeds.

Tomato & Red Bell Pepper Soup:

  • 4 large, ripe tomatoes, halved
  • 1 red onion, peeled quartered
  • 1 large red bell pepper, halved & seeded
  • ¼ cup olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tsp crushed garlic
  • 2 cups chicken broth
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • ½ cup heavy cream
  • 2 tbsp finely chopped fresh basil leaves
  • 4 slices bacon, cooked & crumbled

grilling basket &  saucepan

Toss tomatoes, onions & bell pepper with oil, season with salt & pepper. Place vegetables in grilling basket, cut side down and grill for 6 to 8 minutes. Add vegetables, garlic, chicken broth, vinegar, sugar to blender and puree. Pour into saucepan, bring to a low boil, stirring constantly, add cream & basil, reduce heat and simmer for 15 minutes, stirring occasionally. Garnish with bacon when served.

Shopping List

  • 4 oz orange marmalade
  • 2 oz white wine vinegar
  • 4-6 oz salmon fillets, boneless, skinless
  • 2 oz  sesame seeds (toasted, opt)
  • 4 large, ripe tomatoes
  • 1 red onion
  • 1 large red bell pepper
  • 16 oz chicken broth
  • 8 oz heavy cream
  • fresh basil leaves
  • 4 slices bacon
  • 1 pint raspberries
  • 1 pint blackberries
  • hearty bread loaf

Also: toasted sesame oil (or olive oil),  ground ginger, crushed garlic, apple cider vinegar

Grilled Lemon Salmon with Corn Pepper Relish

This is a great recipe and you can cook it on the grill or indoors in the oven.  Add baked potatoes or rice and fresh greens from the garden for a nice summer meal.  Serves 4.

 Grilled Lemon Salmon:

  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 4 – 6 oz skinless salmon fillets

zip-lock bag

Add ingredients to bag and refrigerate 1 hour or overnight.  Grill on a clean, oiled grill or use a well oiled grilling pan, or broil in oven in a heavy skillet or broiler.  Cook for 4 minutes on each side, or until fish flakes easily.  Serve with relish.

Corn Pepper Relish:

  • 1 cup cooked corn (or canned, drained)
  • 4 green onions, chopped
  • ½ green pepper chopped
  • ½ red pepper chopped
  • ½ yellow pepper chopped
  • 1 tbsp olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp chopped cilantro
  • 1 tbsp chopped jalapeno
  • salt & pepper to taste
  • ½ tsp crushed garlic

bowl

Combine all ingredients and let marinate while salmon cooks.  You can use the remaining peppers in a salad for your next dinner.

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