Slow Roasted Salmon, Miso Vinaigrette

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Ingredients

Vinaigrette

  • 2 tablespoons white (or light yellow) miso
  • 1 teaspoon prepared wasabi
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon olive oil
  • ½ cup finely chopped European cucumber

Slow Roasted Salmon

  • 2 pounds salmon filets, skin removed, cut into 4 to 6 equal serving pieces
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper

Instructions

  1. In a small bowl whisk all the vinaigrette ingredients together. You can add more oil if the sauce is too thick. Set aside.
  2. Preheat the oven to 275˚.
  3. Rub both sides of each piece of the salmon with olive oil and season with salt and pepper.
  4. Place skin side down on a nonstick or foil lined baking sheet.
  5. Roast in the oven at 275º for 18 to 22 minutes, depending upon the thickness or until flaky and just cooked through. Thicker pieces will require longer roasting. The salmon will appear very moist.
  6. Place the salmon on serving plates and spoon the vinaigrette over the salmon and serve immediately

Advance Preparation

This may be served as a chilled entrée. After the fish is cooked, let it come to room temperature. Loosely cover and refrigerate until serving. The sauce can be covered up to 4 hours ahead of serving and kept at room temperature.

Tips

When selecting your salmon, check for a slightly sweet odor and firm flesh. Salmon filets may have “pin” bones (tiny bones). These bones are often buried vertically in the thickest part of the flesh. To remove them press the meat with your fingers and remove any bones that appear. Tweezers come in handy for this job.

Serve this with a simple rice pilaf flavored with peas or zucchini and chopped cilantro for a satisfying quick dinner. To drink, why not try a New Zealand Sauvignon Blanc, a California Viogner or a fruity slightly sweet Riesling?

Serves 4 to 6 people.

Glazed Lemon Sour Cream Cake

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup unsalted butter at room temperature
  • 1 cup sugar
  • 3 large eggs at room temperature
  • 1 tablespoon minced lemon zest
  • 2 teaspoons lemon extract
  • 1 cup sour cream Glaze
  • 1 1/2 cups powdered sugar
  • 1/2 cup strained fresh lemon juice
  • 2 teaspoons finely chopped lemon zest

Instructions

  1. Grease and flour a 9-inch lightweight Bundt pan. Preheat the oven to 350°F. Sift the flour, baking soda, and baking powder together in a medium mixing bowl. Set aside.
  2. In a medium bowl with an electric mixer on medium speed or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest and lemon extract and mix for 2 more minutes.
  3. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream.
  4. Pour the mixture into the prepared Bundt pan and bake for about 35 to 40 minutes or until a cake tester inserted in the center comes out clean. Cool in the pan for 30 minutes, then invert onto a cake rack.
  5. Make the glaze: Using a wire strainer, sift the powdered sugar into a small nonaluminum bowl. Add the juice and lemon zest and whisk to break up any lumps.
  6. Place the cake and the rack on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure that it’s absorbed as you pour. Let the cake come to room temperature. This can be prepared up to 3 days ahead and kept at room temperature, tightly covered. The cake can also be tightly wrapped and frozen in aluminum foil up to 2 months.

Tips

Check out Quick Bundt Cake Tips here.

Serves 8 to 10 people.

Quick Bundt Cake Tips
  • Use a lightweight nonstick Bundt pan for even cooking. If you use a heavyweight dark pan make sure to reduce the oven temperature by 25 degrees for even cooking and a moist result.
  • Use a baker’s spray which contains both oil and flour. There are a number of brands available in the baking section of your market. This will help in releasing the cake after baking.
  • Fill the pan about 3/4 full to avoid overflow.
  • Cool the cake for at least 30 minute and then gently shake the pan from side to side listening for thumping. This indicates that the cake is loose and ready to invert. Carefully loosen the cake with a flexible knife( plastic or rubber) around the center tube and sides if sticking persists.
  • Invert on a cooling rack; continue to cool. Dust with powdered sugar using a sifter or drizzle your favorite glaze on top.

Creme Brûlée

Ingredients

  • 3 cups heavy (double) cream
  • 1 tablespoon pure vanilla extract
  • 6 large egg yolks
  • ⅔ cup sugar

Instructions

  1. Preheat the oven to 300°F). Place six 3⁄4-cup (6–fl oz ramekins) in a shallow roasting pan.
  2. In a saucepan over medium-high heat, combine the cream and vanilla. Cook until small bubbles appear around the edges of the pan, about 5 minutes. Remove from the heat, cover, and let stand for about 15 minutes to infuse the cream with the vanilla.
  3. In a bowl, whisk the egg yolks with 1⁄3 cup of the sugar until pale yellow, 2–3 minutes. Slowly whisk the warm cream mixture into the egg yolk mixture.
  4. Pour the egg yolk–cream mixture through a fine-mesh sieve into the ramekins, dividing it evenly. Pour simmering water into the roasting pan to come one-third of the way up the sides of the ramekins. Cover the pan with aluminum foil.
  5. Bake until the custards are set but the centers jiggle slightly when the ramekins are gently shaken, about 40 minutes. Remove from the oven and let cool in the water bath, then lift out the ramekins. Cover and refrigerate for at least 4 hours or for up to overnight.
  6. Just before serving, remove the custards from the refrigerator and transfer to a baking sheet. Using a fine-mesh sieve, sift the remaining 1⁄3 cup sugar over the tops of the custards to form a thin, even layer. Using a kitchen torch, and holding it about 2–3 inches) from the surface, caramelize the sugar by constantly moving the flame over the top until the sugar bubbles, about 30 seconds. Alternatively, preheat the broiler (grill). Slide the baking sheet under the broiler 3 inches from the heat source and broil (grill), turning the ramekins to cook the sugar evenly, until the tops are caramelized, about 1 minute. Serve immediately.

Autumn Noodles and Rice

noodles

Ingredients

  • ¼ cup slivered almonds
  • 3 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1¼ cups long-grain white rice
  • 1¼ cups fine egg noodles
  • 3 cups chicken or vegetable broth
  • Salt and freshly ground black pepper
  • 1 medium leek, finely chopped
  • 1 medium diced yellow or red bell pepper, cut into ½-inch dice
  • 2 tablespoons finely chopped parsley

Instructions

  1. Preheat oven to 3500F. Toast almonds in oven for 5 minutes or until lightly browned. Reserve.
  2. In a medium saucepan heat 2 tablespoons of the oil on medium heat. Saute the rice and egg noodles for about 3 minutes or until evenly coated and very lightly browned. Add the broth, salt and pepper and increase heat to medium-high heat. Stir with a fork. Lower heat, cover, and simmer 15-18 minutes, or until cooked through and the liquid has evaporated.
  3. Meanwhile, in a medium skillet heat the butter and remaining oil over medium heat. Add the leeks and saute, stirring occasionally, about 3 minutes or until soft. Add peppers and continue sauteing for about 3-4 minutes or until cooked but slightly crisp.
  4. When rice and noodles are cooked, add vegetables, almonds, and parsley. Toss with a fork, taste for seasoning, and serve immediately.

Advance Preparation

This may be prepared up to 2 hours ahead and kept at room temperature. Reheat carefully in top part of double boiler above hot water over medium heat for 10 minutes.

Tips

  • To make this a vegetarian main course add sautéed tofu pieces and use vegetable stock.
  • Make this into a cold salad the next day by adding some vinaigrette to the leftover portion. Cold shrimp or chicken pieces would be a nice addition.
  • Try Autumn Noodles and Rice with grilled or roasted lamb, chicken, beef or fish.

Serves 6 people.

Cabbage Beef Borscht

cabbage

Ingredients

  • 6 medium beets, cleaned and trimmed
  • 3 tablespoons olive oil
  • 3 pounds stewing beef, cut into bite-size pieces, about 1½-inches
  • 2 medium leeks, finely chopped
  • 2 medium carrots, peeled and coarsely chopped
  • 1 16 ounce can diced tomatoes, well drained
  • 1 medium head green cabbage, coarsely shredded
  • 10 cups water
  • 2 tablespoons tomato paste
  • 6 sprigs fresh dill weed
  • 5 tablespoons good quality red wine vinegar
  • ⅓ cup brown sugar +1 tablespoon
  • salt and freshly ground black pepper
  • ½ cup sour cream, for garnish
  • 2 tablespoons finely chopped fresh dill weed, for garnish

Instructions

  1. Place the beets in a large saucepan and cover with an inch of water. Place over medium heat and simmer for 45 minutes to 1 hour, or until fork tender. Remove the beets from the pan, reserving 2 cups of the beet juice and place them in a colander. Run under cold running water and peel. Cut the beets into ¾ inch pieces and reserve.
  2. In a large soup pot heat 2 tablespoons of the oil on medium-high heat. Brown the meat in batches, making sure not to crowd the meat, for about 5-7 minutes for each batch. Reserve the beef.
  3. Add the remaining oil and saute the leeks and carrots for about 5-7 minutes or until nicely softened and lightly browned.
  4. Add the 2 cups of the beet juice, reserved beef, tomatoes, cabbage, water, tomato paste and dill weed to the vegetables making sure to scrape up all the browned bits from the bottom of the pan. Bring to a simmer, partially covered, over medium heat and cook for 1½ hours or until the meat is tender when pierced with a fork.
  5. Add the reserved beets, vinegar, brown sugar, salt, and pepper and simmer 5 more minutes. Taste for seasoning. You may need to adjust the sweet and sour flavoring to your taste.
  6. To serve: Ladle borscht into deep soup bowls and garnish with sour cream and a sprig of dill weed.

Tips

To avoid red hands and stained cutting boards, use kitchen gloves and place a piece of plastic wrap or foil on the cutting  board. If you find beet stains on your cutting board, use a little bleach cleanser and the stains will come out.

Serve it with big chunks of warm country bread and soft butter.  You can also steam little potatoes and add them to the soup at the last minute.

Serves 8 to 10 people.

Veal Ragu on Papparadelle

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Ingredients

  • ¼ cup olive oil
  • 2 carrots, peeled and finely chopped
  • 1 large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 red bell pepper, seeded, finely chopped
  • 4 garlic cloves, minced
  • ¼ pound pancetta, thickly sliced and cut into ½-inch pieces
  • 2 pounds veal shoulder, cut into ½-inch dice
  • 1 cup dry red wine
  • 1 (28 ) ounce can diced tomatoes
  • 1 cup chicken broth
  • rosemary leaf
  • ½ teaspoon crushed red pepper
  • 1 teaspoon Balsamic Syrup
  • salt and freshly ground black pepper
  • 1 pound papparadelle
  • Freshly grated Parmesan or Pecornio Romano cheese

Instructions

  1. In a large, heavy Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the carrots, onion, celery and red pepper and cook until softened, about 10 to12 minutes. Add the garlic and sauté another minute. Add salt and pepper. Remove to a side bowl and reserve.
  2. Add the remaining 2 tablespoons of olive oil to the Dutch oven and increase the heat to medium-high. Add the pancetta pieces and brown for about 3 minutes. Add the veal pieces and brown the meat evenly by turning it, about 10 minutes.
  3. Add the wine and deglaze the bottom of the pan by scraping up any browned bits. Add the reserved cooked vegetables, tomatoes, broth, rosemary and red pepper. Season with salt and pepper. Bring the mixture to a boil and then reduce the heat to low and simmer, stirring occasionally, for about 1¼ hours or until the meat is very tender. Add the Balsamic Syrup and taste for seasoning.
  4. Cook the papparaelle according to the directions on the package. Drain the papparadelle, reserving ½ cup of the pasta liquid. Place the pasta in a large deep skillet. Add half of the meat sauce and some of the pasta liquid and toss with tongs to evenly coat. Cook another minute. Transfer the pasta to a serving bowl and then spoon on the remaining sauce. Grate the cheese on top and serve.

Advance Preparation

The sauce may be made 3 days ahead, covered and refrigerated. Reheat gently. The sauce can also be frozen for up to 2 months.

Serves 4 to 6 people.

Parsnip and Turnip Puree

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 1 pound white turnips, peeled and cut into 1-inch cubes
  • 2 pounds parsnips, peeled and cut into 1-inch cubes
  • 2 garlic cloves, minced
  • 2 cups vegetable or chicken stock
  • Salt
  • White pepper
  • 2 tablespoons whipping cream, optional
  • 2 tablespoons finely chopped parsley, for garnish

Instructions

  1. In a large sauté pan or shallow casserole heat the oil and the butter on medium high heat, Sauté the onion for 3 to 5 minutes or until softened. Add the turnips and parsnips and sauté the vegetables, stirring to coat them, about 3 minutes. Add the garlic and cook another minute. Add the stock and place over medium-high heat. Bring to a simmer, cover and simmer until the vegetables are tender, about 15 to17 minutes.
  2. In a food processor fitted with the metal blade, process the vegetables and stock until smooth. Add salt and pepper and cream if desired and process to mix well. Taste and adjust the seasonings.
  3. To serve transfer puree to a serving bowl and garnish with parsley. Or Serve in a shallow casserole dotted with breadcrumbs and butter and baked until brown and crispy.

Advance Preparation

May be prepared up to 1 day ahead, covered and refrigerated. Gently reheat in a saucepan just before serving.

Serves 6 to 8 people.

Tomato Cucumber Gazpacho

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Ingredients

  • 5 cups coarsely chopped tomatoes (about 6 medium)
  • 3 cups tomato-based vegetable juice
  • 2¼ cups chopped English hothouse cucumber (from 1 large), divided
  • 1 cup chopped red onion (about 1 small), divided
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons finely chopped fresh basil plus additional for garnish
  • 2 tablespoons plus 1 teaspoon red wine vinegar
  • 2 tablespoons mayonnaise
  • 3 small garlic cloves, peeled
  • 1 to 2 teaspoons anchovy paste, or to taste
  • Purchased croutons (optional; for garnish)

Instructions

  1. Working in 2 batches, puree chopped tomatoes, vegetable juice, 1¼ cups chopped cucumber, ½ cup chopped red onion, extra-virgin olive oil, 2 tablespoons chopped basil, red wine vinegar, mayonnaise, garlic, and anchovy paste in blender until smooth. Transfer to bowl. Season gazpacho to taste with salt and pepper. Cover and refrigerate at least 4 hours and up to 1 day.
  2. Stir remaining 1 cup chopped cucumber and ½ cup chopped red onion into gazpacho. Refrigerate 2 hours.
  3. Divide gazpacho evenly among bowls. Garnish with chopped basil and Parmesan croutons, if desired.

Serves 4 to 6 people.

Rosemary Orange Glazed Chicken

chicken or

Ingredients

Marinade

  • 1 orange, zest and juice
  • 4 cloves garlic, minced
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoons fresh finely chopped rosemary
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper

Chicken

  • 1 4-pound chicken, cut-up
  • 2 yams (about 1 pound), peeled and cut into 1 -inch dice
  • 1 leek, light green and white part only, cleaned and finely chopped

Finishing

  • 1 orange, juice and zest
  • 1 tablespoon finely chopped fresh rosemary, for garnish
  • Rosemary sprigs, for garnish

Instructions

  1. Combine the marinade ingredients in a small mixing bowl and mix until blended. Add the garlic cloves. Taste for seasoning. Place the chicken in a lock-top plastic bag and pour in the marinade. Make sure the marinade is evenly distributed. Seal the bag and refrigerate for ½ to 4 hours
  2. Preheat the oven to 425F.
  3. Place the chicken with the marinade in a large shallow roasting pan. Place the diced yam and leeks around the chicken, making sure to coat them with the marinade.
  4. Roast the chicken for 1 hour to 1 hour and 10 minutes or until the chicken is cooked through and no pinkness remains and the skin is brown and crispy and the yams are tender. (You may need to remove the breasts earlier since they cook faster than other parts of the chicken. Place on a platter, cover with foil.) When the remaining chicken is cooked remove the chicken to the serving platter.
  5. To finish the sauce: place the pan with the yams on the heat, add the orange juice, zest and chopped rosemary and reduce the sauce, stirring it, until slightly thickened, about 2 more minutes. Taste for seasoning. Pour over the chicken pieces and serve immediately. Garnish with more rosemary leaves.

Tips

The yams add another note of flavor and complete it. If you prefer to serve another starch, omit the yams and cook as directed.

Green Beans with Glazed Shallots and Lemon make a fine accompaniment.

Serves 4 to 6 people.