Always looking for things to do with leftovers! This was very quick and really tasty, not at all bland.
1 tblsp unsalted butter
1 small onion, minced
1 stalk of celery, minced
Heaping 1/2 tsp curry powder
Heaping 1/4 tsp cayenne
1/2 cup cream
2 large eggs, lightly beaten
Scant 1/2 c breadcrumbs or panko
Scant 1/2 c cubes of bread, dry the best
1/4 c parmesan cheese
2 tblsp minced fresh parsley
2 tblsp minced scallions or chives
2 tblsp minced fresh tarragon or 1 tsp dried
1/2 tsp salt
1/2 tsp ground pepper
3/4 cup diced fresh mushrooms
2 cups cooked salmon
Preheat oven to 375, butter a loaf pan.
In a large bowl, whisk cream and eggs together.
Heat 1 tblsp of the butter in a small skillet at medium-low. Cook celery and onion in the butter until soft. Add curry and cayenne and stir, transfer to the bowl with the eggs and cream.
Put the other tblsp of butter in the skillet and saute the mushrooms in it until soft, add to celery mixture.
Stir in crumbs, cubed bread, cheese, parsley, chives/scallions, tarragon, salt and pepper. Stir in salmon, being careful to remove bones.
Mix everything together, spoon into loaf pan. Bake for 45 minutes or until slightly brown on top and bubbling. Serves 4 people with other dishes.
Note: Serve hot. Would be good with a cheese sauce or hollandaise. And a bitter green, like broccoli rabe or braised escarole.
Monday, April 28, 2008
Monday, April 14, 2008
Flourless chocolate cake for Pesach
From Alan -- Joel Cohen's mom's recipe
12 eggs, separated
12 ounces of chocolate
12 ounces of butter
12 ounces of sugar
Melt chocolate and butter in a double boiler, add sugar. When cool, add egg yolks.
Whip egg whites until stiff peaks. fold in to chocolate mixture. Pour 2/3 of the mixture into a springform pan and bake at 350 degrees for about 20 minutes or until a toothpick comesout clean. (refrigerate the remaining 1/3)
Let the cake cool -- it will collapse. Spoon the remaining mousse into the cavity in the cake and refrigerate.
12 eggs, separated
12 ounces of chocolate
12 ounces of butter
12 ounces of sugar
Melt chocolate and butter in a double boiler, add sugar. When cool, add egg yolks.
Whip egg whites until stiff peaks. fold in to chocolate mixture. Pour 2/3 of the mixture into a springform pan and bake at 350 degrees for about 20 minutes or until a toothpick comesout clean. (refrigerate the remaining 1/3)
Let the cake cool -- it will collapse. Spoon the remaining mousse into the cavity in the cake and refrigerate.
Sunday, April 13, 2008
Spicy Pickled Okra
I finally pickled something for the first time in my life! Wow! And it tastes really good!
1 quart jar
About a pound of fresh okra
2 cloves of garlic, minced
1 tsp green peppercorns
1/2 tsp celery seed
1 tsp kosher salt
1/2 tsp sugar
2 small hot fresh chilis, deseeded and minced very fine
2 cups water
1/2 c white vinegar
Pack as much okra into the jar as you can, to within an inch of the top. Put all the garlic, peppers, and spices in too except the salt and sugar. Heat the water and vinegar and salt and sugar in a saucepan until boiling, pour over okra in the jar until it's all covered and liquid is about 1/2 inch from the top of the jar. Screw lid on tight and refrigerate for about 10 days before eating.
Note: this is not canning, it's more marinating, so you need to keep it refrigerated and eat it within a couple of weeks. Very nice hors d'oeuvre or as a garnish to bloody marys. Feel free to play with the seasonings -- the flavors are pretty intense with very little of any spice. I'm going to try green beans next!
1 quart jar
About a pound of fresh okra
2 cloves of garlic, minced
1 tsp green peppercorns
1/2 tsp celery seed
1 tsp kosher salt
1/2 tsp sugar
2 small hot fresh chilis, deseeded and minced very fine
2 cups water
1/2 c white vinegar
Pack as much okra into the jar as you can, to within an inch of the top. Put all the garlic, peppers, and spices in too except the salt and sugar. Heat the water and vinegar and salt and sugar in a saucepan until boiling, pour over okra in the jar until it's all covered and liquid is about 1/2 inch from the top of the jar. Screw lid on tight and refrigerate for about 10 days before eating.
Note: this is not canning, it's more marinating, so you need to keep it refrigerated and eat it within a couple of weeks. Very nice hors d'oeuvre or as a garnish to bloody marys. Feel free to play with the seasonings -- the flavors are pretty intense with very little of any spice. I'm going to try green beans next!
Wednesday, March 26, 2008
Hashed Brussels Sprouts with Poppy Seeds and Lemon
1 ¼ lbs Brussels sprouts
1 ½ Tbs fresh lemon juice
2 Tbs olive oil
1 medium garlic clove, minced
1 Tbs poppy seeds
¼ cup white wine
¼ tsp salt
Cut the stems from the Brussels sprouts and remove any blemished leaves. When all the sprouts are trimmed, you should be left with about 1 pound total. Halve each sprout lengthwise, and slice each half into thin slices, about 1/8 inch thick.
In a large bowl, toss the hashed Brussels sprouts with the lemon juice. In a large skillet or sauté pan, warm the olive oil over high heat, almost to the smoking point. Stir in the hashed sprouts, garlic, and poppy seeds. Add the wine, and cook for about 3-4 minutes, stirring constantly, until the sprouts are bright green and lightly softened but still barely crunchy. Reduce the heat to low, season with salt, and cook for 1 minute more. Remove the pan from the heat, and serve.
Yield: About 4-6 servings.
1 ½ Tbs fresh lemon juice
2 Tbs olive oil
1 medium garlic clove, minced
1 Tbs poppy seeds
¼ cup white wine
¼ tsp salt
Cut the stems from the Brussels sprouts and remove any blemished leaves. When all the sprouts are trimmed, you should be left with about 1 pound total. Halve each sprout lengthwise, and slice each half into thin slices, about 1/8 inch thick.
In a large bowl, toss the hashed Brussels sprouts with the lemon juice. In a large skillet or sauté pan, warm the olive oil over high heat, almost to the smoking point. Stir in the hashed sprouts, garlic, and poppy seeds. Add the wine, and cook for about 3-4 minutes, stirring constantly, until the sprouts are bright green and lightly softened but still barely crunchy. Reduce the heat to low, season with salt, and cook for 1 minute more. Remove the pan from the heat, and serve.
Yield: About 4-6 servings.
Mediterranean Eggplant and Barley Salad
We had this with lamb chops for Easter dinner -- it makes a nice Sunday after-church meal because you can make everything ahead of time. You can make it #vegan by swapping the chicken broth for vegetable broth. The salad is twice as good the next day.
1 1/2 lb eggplant, cut into 1/2-inch cubes
3/4 lb zucchini, cut into 1/2-inch cubes
10 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion (from 1 bunch)
1 1/2 teaspoons ground cumin1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1 1/4 cups pearl barley (8 oz)
1 3/4 cups chicken broth (14 oz)
3/4 cup water
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon sugar
1/2 lb cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
Roast eggplant and zucchini: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total.
Cook barley: Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Cool, uncovered, to room temperature, about 20 minutes.
Make dressing and assemble salad: Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well.
1 1/2 lb eggplant, cut into 1/2-inch cubes
3/4 lb zucchini, cut into 1/2-inch cubes
10 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion (from 1 bunch)
1 1/2 teaspoons ground cumin1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1 1/4 cups pearl barley (8 oz)
1 3/4 cups chicken broth (14 oz)
3/4 cup water
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon sugar
1/2 lb cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
Roast eggplant and zucchini: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total.
Cook barley: Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Cool, uncovered, to room temperature, about 20 minutes.
Make dressing and assemble salad: Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well.
Butterscotch Ice Cream
Makes one quart
1 cup firmly packed brown sugar
2 tablespoons butter
1 tablespoon vanilla
2 teaspoons bourbon (optional)
1 1/2 cups whipping cream
2 cups half-and-half (light cream)
6 large egg yolks
In a 1- to 2-quart pan over medium heat, stir brown sugar and butter until butter is melted, sugar is dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in 1/2 cup whipping cream until smooth; remove butterscotch mixture from heat. Add vanilla and bourbon, if using.
In a 3- to 4-quart pan over medium-high heat, combine remaining 1 cup whipping cream and the half-and-half; bring to a simmer.
Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm cream mixture into egg yolks, then pour egg yolk mixture into pan with cream. Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes. Immediately remove from heat.
Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day.
Freeze mixture in an ice cream maker according to manufacturer’s instructions. Serve softly frozen, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.
1 cup firmly packed brown sugar
2 tablespoons butter
1 tablespoon vanilla
2 teaspoons bourbon (optional)
1 1/2 cups whipping cream
2 cups half-and-half (light cream)
6 large egg yolks
In a 1- to 2-quart pan over medium heat, stir brown sugar and butter until butter is melted, sugar is dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in 1/2 cup whipping cream until smooth; remove butterscotch mixture from heat. Add vanilla and bourbon, if using.
In a 3- to 4-quart pan over medium-high heat, combine remaining 1 cup whipping cream and the half-and-half; bring to a simmer.
Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm cream mixture into egg yolks, then pour egg yolk mixture into pan with cream. Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes. Immediately remove from heat.
Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day.
Freeze mixture in an ice cream maker according to manufacturer’s instructions. Serve softly frozen, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.
Tuesday, March 25, 2008
Jamaican Curry Goat
Note: This recipe is a work in progress, I still need to fuss with it a little but it makes good goat! In the Boston area I get my goat at the Market Basket in Somerville -- great store! This is a pressure-cooker version -- if you don't have a pressure cooker, you're going to need to simmer this for at least 2 hours, maybe longer.
2 tablespoons Cooking Oil
1 Large Onion (chopped)
2 tablespoons Jamaican Curry Powder
3 lb. Goat Meat (cut up in bite sized pieces)
2 cloves Garlic (minced)
1 Scotch Bonnet Pepper (chopped and seeded)
1 tsp Ground Black Pepper
2 tbsp. Salt
1 tsp Thyme
6 whole allspice seeds
1/4 cup Vinegar
Water to almost cover
Note: I substituted 2 tsp of Walkerswood dried jerk seasoning for the hot pepper, black pepper, allspice and thyme -- it is excellent and saves you the dangerous process of seeding and chopping a scotch bonnet pepper!
In the pressure cooker, heat the oil on high. Add curry powder and onion to the hot oil and stir for 1 minute. Add the goat meat and stir for two or three minutes, until nicely browned; be careful not to burn the meat.
Add the rest of the ingredients and enough water to just about cover the goat meat.
Cover the pot and follow the pressure cooker instructions for cooking on high (15 psi) for about 40 minutes. Take the pot off the heat and let the pressure decrease naturally.
(Optional) A lot of people add potatoes to this dish, or breadcrumbs to thicken the sauce. I haven't tried either. I like to serve it over rice.
2 tablespoons Cooking Oil
1 Large Onion (chopped)
2 tablespoons Jamaican Curry Powder
3 lb. Goat Meat (cut up in bite sized pieces)
2 cloves Garlic (minced)
1 Scotch Bonnet Pepper (chopped and seeded)
1 tsp Ground Black Pepper
2 tbsp. Salt
1 tsp Thyme
6 whole allspice seeds
1/4 cup Vinegar
Water to almost cover
Note: I substituted 2 tsp of Walkerswood dried jerk seasoning for the hot pepper, black pepper, allspice and thyme -- it is excellent and saves you the dangerous process of seeding and chopping a scotch bonnet pepper!
In the pressure cooker, heat the oil on high. Add curry powder and onion to the hot oil and stir for 1 minute. Add the goat meat and stir for two or three minutes, until nicely browned; be careful not to burn the meat.
Add the rest of the ingredients and enough water to just about cover the goat meat.
Cover the pot and follow the pressure cooker instructions for cooking on high (15 psi) for about 40 minutes. Take the pot off the heat and let the pressure decrease naturally.
(Optional) A lot of people add potatoes to this dish, or breadcrumbs to thicken the sauce. I haven't tried either. I like to serve it over rice.
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