Monday, October 24, 2016

Roasted Salmon w/ Panko & Peas

I would say the most popular recipe on my blog is Roasted Cod w/ Peas from 2011.

People always say to me "Stacey, I made your cod w/ peas last night".
That's nice, good for you!

Recently, my long time readers/friends in town (Deirdre & Emi) stopped me on the street and said "Stacey, I made your cod w/ peas last night, but with salmon".
Hmmmm, now I'm intrigued.

Since my friend Stephanie brought me back an 18 lb. wild salmon from Pike's Market (I have nice friends), I knew what I had to do.

Do it the same way you would the cod recipe, but substitute salmon. Halibut would also be great here.

Make sure your peas are frozen, that is the whole idea here.

I liked this just as much the original recipe, if not more.

Here's how:

2 pieces of salmon (about 6 oz. each), skin removed
16 oz. bag of frozen peas
6 scallions, (green onions), sliced thin
2 tbsp fresh thyme leaves
kosher salt & pepper
1 cup of panko (Japanese) breadcrumbs
2 cloves garlic, minced
olive oil

Start by banging the bag of frozen peas on the counter to break them up.

In a bowl, mix the frozen peas w/ the scallions, fresh thyme leaves, salt & pepper.
Drizzle w/ about 3 tbsp of olive oil. Mix together and lay out on a rimmed baking sheet lined with foil.

Using the same bowl you just mixed the peas in, pour the panko crumbs and garlic in the bowl and mix with 3 more tablespoons of olive oil.

Place the fish on top of the frozen peas. Season the fish with some kosher salt & pepper.

Pat the panko garlic crumbs on top of the fish, pressing down to adhere to the salmon.

Roast in a preheated 475F oven for 12-14 minutes.

This is even better than the original recipe.

You can thank me later.

Thursday, October 20, 2016

Apple Cinnamon Streusel Loaf

Just the word "streusel" makes me happy.

I think any cake or muffin with a streusel topping is divine.

You just know what it is going to taste like....buttery cinnamon and brown sugar, crunchy and sweet.
Can you smell it?

You know how I love a loaf cake, well this is a 5 star loaf.

APPLE cinnamon brown sugar STREUSEL in the middle AND on the TOP.
Oh, did I mention the walnuts?

This could be the perfect loaf cake.

It's a basic cake batter, then layered in the center w/ the streusel, then more batter, then more steusel....finishing it off with some melted butter during baking.

Make it.
BTW, I picked all the apples used for this recipe.......

Apple Cinnamon Streusel Loaf Cake:

For the Streusel:
1/3 cup of brown sugar
1 tsp cinnamon
1/3 cup of chopped walnuts

Mix streusel in a small bowl and set aside.


1/3 brown sugar
1/3 granulated sugar
2 eggs
1 stick (1/2 cup) butter
1 tsp vanilla
1 1/2 cups flour
2 tsp baking powder
1/3 cup milk
1 large apple, peeled and diced
1 tbsp melted butter for the top

Cream all the batter ingredients except the apples, until nice and smooth.

Make sure your loaf pan is an 8" size....a 9" loaf pan will be too big.
Butter and flour your loaf pan and pour HALF the batter into the pan.

Dot the top of the batter w/ half of the diced apples and spoon half of the streusel on top.

Pour the rest of the batter over the streusel and apples.

Repeat with the rest of the streusel to cover the top and the rest of the apples.

Bake in a 350F oven for 40 minutes.

Pull the cake out and pour a tablespoon of melted butter on top.

Put the cake back in the oven for about another 10 minutes (50 minutes total). The cake might need another 5 minutes, depending on how your oven runs.

Let completely cool in the pan before inverting.

Slice and eat.


Wednesday, October 19, 2016

Leftovers: Hunter's Stew Revisited

So you have some leftover cooked brisket or chuck stew meat.
You've come to the right place.

You may remember back in 2009 I made this time consuming, wonderful "Hunter's Stew" from The Soup Peddler in Austin, Texas.

It took hours, braising the beef in Madeira, yielding wonderful results. I haven't made it since.
Too many recipes, too little time.

I was craving that wonderful soup/stew again but didn't want to be in the kitchen for the afternoon, so I recreated the recipe using leftover braised meat.

I made a big brisket over the Jewish holidays, and how many lunchbox brisket sandwiches can Henry eat?

So, with the leftover slices of slow roasted brisket, I made this wonderful soup, and perfect to freeze for the cold weather months ahead.

Hunter's Stew w/ Leftover Beef: (David Ansel's original recipe here)

1 large onion, chopped
1 large carrot, chopped
1 cup of wild rice
I used 6 slices of leftover cooked brisket or chuck, shredded (you can use more or less cooked beef)
1/2 cup Madeira wine (if you don't have Madeira, you can substitute Marsala)
6 cups of low sodium beef stock (I used Better than Bouillon in the jar)

In a large heavy Dutch oven, heat some olive oil and cook the onion with the carrots and wild rice, about 4 minutes on medium heat.

Once the onions are softening, add in the 1/2 cup of Madeira wine to deglaze the vegetables in the pan. Cook the wine about 1 minute, until dissolved.

Add in the 6 cups of beef broth and bring to a boil. Turn down the heat and simmer the rice for 50 minutes (it takes that long to cook wild rice).

Add in the leftover cooked, shredded meat with the juices to the pot.
Simmer another 5-10 minutes.

Now you are ready to dig in, or freeze it for the cold weather.

Ridiculous and delicious!

Tuesday, October 18, 2016

Easy Peasy Tortellini w/ Pancetta & Peas

This is a simple recipe when you need to go to your freezer for inspiration.

You will be amazed at how something so easy can taste so good.

I don't usually measure, but am writing out the recipe with approximate can add more cheese or bacon if you like,
and if the sauce is dry, add in more cream. I don't always add in the butter, but it makes it richer.

You get the idea. You can make this with any pasta, however, the tortellini captures the little peas in between their folds.
and I love frozen peas, just saying.

Tortellini w/ Pancetta & Peas:

1 bag of cheese tortellini
1/2 bag of frozen peas, defrosted (about a cup)
4 slices of pancetta or bacon, chopped
1 small onion, diced
1/2 cup of heavy cream
1/3 cup freshly grated Parmigiano Reggiano
lots of black pepper
2 tbsp of butter

In a large skillet, cook the pancetta until starting to crisp. Add in the chopped onion and cook in the bacon fat. Cook with the bacon until softened.
I drain the grease from the skillet, but leave in about a tablespoon.

Add in the peas and cream. Simmer a minute then add in the cheese. If the sauce looks dry, add in more liquid.

Drain the cooked tortellini and add to the skillet.
Add in the butter to finish and a few grinds of black pepper.

I still have opal ruffle basil in the garden, so added in some fresh herbs to garnish.

Delicious! and easy peasy!

Monday, October 17, 2016

Brussels Sprouts & Apple Frittata

I know this sounds like a strange combination, but it is anything but that.

The tart apple goes so nicely with the little sprouts, trust me.

Frittatas start out on the stovetop, then are finished in the oven, so it's sort of a baked omelet.
A great way to use up any roasted vegetable from the night before.

Brussels Sprouts & Apple Frittata:

1/2 lb. brussels sprouts trimmed and halved
1 Granny Smith apple, cut into dice
1/2 onion, sliced
4 eggs
1/4 cup milk
1/3 cup of cheddar or Swiss cheese, grated
salt & pepper
pinch of fresh thyme

Preheat oven to 350F.

In an oven safe skillet non-stick, heat some olive oil with a tbsp of butter and cook sliced Brussels sprouts w/ the half onion and apple chunks. Cook on medium heat for a few minutes until the vegetables are cooked.

Make sure you have enough oil in the pan so the frittata doesn't stick.

Mix the eggs, milk, cheese, salt & pepper and thyme and pour over the vegetables in the skillet.
Using a rubber spatula, keep tilting the pan so the eggs are cooking and setting. About 3 minutes. You don't want to cook the omelet all the way thru.

Once the eggs are set, then place in the preheated oven for about 8-10 minutes. If the center of the frittata is not done enough, then turn on the broiler for 1 minute.

Serve warm or at room temperature.

The combination is so good!


Thursday, October 13, 2016

Apple Date Muffins w/ Olive Oil

Think my delicious datenut bread baked in a muffin tin, add in an apple to make them super moist and you have the most delicious breakfast muffins ever (in my opinion!)!

I put these in Henry's lunchbox all week for a snack.......he's happy.

Apple Date Muffins: makes 10 muffins

1 cup pitted dates, chopped
3/4 cup chopped walnuts
1/4 cup olive oil
1 apple, peeled and diced
3/4 cup boiling water
1 cup sugar
2 eggs
1 1/4 cups flour
1 1/2 tsp baking powder
1 tsp vanilla

Pour the boiling water over the dates and nuts in a large bowl and add in the olive oil.
Let rest 15 minutes, then add in the sugar, eggs, vanilla, flour and baking powder.

I use an ice cream scoop for even sized muffins.

Scoop in the batter about 3/4 way full in paper liners.

Bake for 30 minutes at 350F. The tops will be nice and puffed and golden.

Let the muffins rest (if you can!) for an hour before diving in.

Stay fresh for days wrapped in foil.


Wednesday, October 12, 2016

Make it Yours: Sweet & Salty Bark

I had the opportunity to pair up with Shop Rite Supermarkets during the NYCWFF Blogger's Virtual Food Tour this month.

This is the sixth stop on the ShopRite #NYCWFF Virtual Food Tour!
All week long, different bloggers are recreating recipes that will be featured at the New York City Wine and Food Festival Grand Tasting Presented by ShopRite Food Stores.

As you might remember in the past years, I have attended the Yotam Ottolenghi dinners, as well as the April Bloomfield and Nancy Silverton events in Manhattan all to benefit NO KID HUNGRY and the NYC Food Banks.

Here, I created a recipe using Ghirardelli chocolate melting wafers, which were delicious and a great way to bake with chocolate.

You can choose any combination of toppings....I chose Marcona almonds, candied orange peel, flaked coconut & drizzled Ghiradelli white chocolate over it all.

Make sure you have all your toppings ready to go, since the chocolate hardens quickly, you have to work fast.

Make it Yours: Sweet & Salty Bark

1 (12 oz.) package Ghirardelli Dark Melting Wafers
1/2 cup sweet toppings, such as:

Ghirardelli Classic White Baking Chips
crystallized ginger
toasted flaked coconut
almond toffee bits
diced candied orange peel
chopped dried fruit
crushed peppermint candies

1/2 cup salty toppings, such as:

chopped toasted chopped nuts
marcona almonds
macadamia nuts
crushed pretzels
toasted pumpkin seeds*
crumbled crisp-cooked bacon (interesting)

Line a large baking sheet with heavy foil; set aside.

Place Ghirardelli Dark Melting Wafers in a microwave-safe container. Microwave at half power or defrost setting for 30 seconds and then remove and stir thoroughly. If not completely melted, continue to microwave at 15 second intervals and stir until smooth. Overheating will cause wafers to burn.

Spread melted wafers on prepared baking sheet in a 10x8 inch rectangle, about ¼ inch thick.

Immediately sprinkle chocolate with desired toppings; press toppings gently into chocolate.

Melt the Ghiradelli white chocolate melting wafers in a separate microwave safe bowl and drizzle over the toppings with a fork.

Chill for 30 minutes or until firm. Carefully break candy into pieces.

To store, layer candy between sheets of waxed paper in an airtight container; cover. Store in refrigerator for up to 2 weeks.

*To toast nuts or seeds, preheat oven to 350 degrees F. Spread nuts or seeds in a shallow baking pan. Baked for 5-10 minutes or until light brown, watching carefully not to burn, shaking pan once or twice.

Check out Non Perfect Parenting’s blog tomorrow for the next recipe on the ShopRite #NYCWFF Virtual Food Tour - Bruschetta with Roasted Red Peppers and Burrata. Celebrate the spirit of the festival at home, and find everything you need at your local ShopRite.

disclaimer: ShopRite provided me with all the products used for this recipe for my involvement in the NYCWFF Food Blogger Tour, but all opinions expressed are my own.

Tuesday, October 11, 2016

Pickled Rapini (Broccoli Rabe)

Here is another great recipe from Domenica Marchetti's PRESERVING ITALY cookbook.

I love broccoli rabe (also known as rapini). It can be mean and bitter, but sometimes I like that in a person (I mean vegetable!).

Here you blanch the broccoli rabe for 5 minutes in the vinegar solution just to make it tender but still crisp.

Domenica wants you to keep in the fridge for a week to mellow, but I dug in right away....I have zero patience.

This was FANTASTIC on roast chicken sandwiches and with her oven roasted tomatoes on pizza!

In her book, she suggests you serve it on ciabatta rolls with fresh mozzarella and prosciutto cotto.
I'm in.

Pickled Rapini: (adapted from Preserving Italy)

2 lbs. of broccoli rabe (rapini)
2 cups of white wine vinegar (I used regular white vinegar)
2 cups water
4 cloves garlic, sliced super thin
2 tbsp sea salt
olive oil
crushed red pepper flakes

You will need 2 sterilized 1 pint jars w/ lids

Trim the rapini and discard the tough stems.

In a heavy saucepan, bring the vinegar, water, garlic and salt to a boil over medium heat. Dissolve salt.
Add in the broccoli rabe pushing it down with a spoon or tongs to submerge in the brine.

Cook on a boil for 5 minutes.
Drain the broccoli rabe and discard the brine.

Spread out on a kitchen towel on a baking sheet to cool for about an hour.

Pour a little olive oil in the bottom of the jars and pack the broccoli rabe in the jars, sprinkling the red pepper flakes in as you go.

Slowly pour enough olive oil to cover.

Screw the lids on tightly and let stand at room temp for 24 hours.

Let the broccoli rabe "cure" in the fridge for about a week before using.

The pickled vegetable will keep about 2 months in the refrigerator.

This was a delicious way to preserve and pickle one of my favorite vegetables!

Monday, October 10, 2016

Going Retro: Chicken & Prosciutto Croquettes

Even though I grew up in the 70's, my mother never gave in to the tuna noodle casseroles or salmon croquettes phase (don't forget to add that can of cream of mushroom soup!). yuck.

Really, when you think about it, a "croquette" or "croqueta" in French or Spanish, is just a fried ball of breadcrumbs, protein and eggs to bind.

We love crab cakes, so why not make them with chicken? Everyone loves turkey burgers (except me). Same animal.

I am tired of making fried rice or quesadillas with my leftover bird, and wanted to come up with something different.

Here I used last night's roast chicken to make these fantastic chicken croquettes, or if you are Catalan, Pollo Croquetas.
I added in some speck (smoked prosciutto), and it was a great addition to the mix.

Instead of a 1970's retro sauce made w/ milk, butter and chicken stock (or canned soup!), I made a red pepper aioli that was 21st century.

Chicken Croquettes:

about 2 cups of MINCED cooked chicken (I used 2 thighs and a large breast)
3 slices of smoked prosciutto (speck) or cooked ham, chopped
1 cup of seasoned dried breadcrumbs
2 eggs
1/2 cup of fresh parsley chopped
1 small onion, minced
sea salt & pepper

Don't dice, but mince the cooked chicken to make it nice and small. Add it to a large bowl and mix in the ingredients.

Form into balls with your hands and place on a baking sheet and refrigerate at least 30 minutes.

Heat a large skillet w/ oil (I tried sunflower/coconut oil, which really worked nicely), and fry up the patties for about 3 minutes on each side, or until golden.

Drain on paper towels and serve with red pepper aioli.

For the Red Pepper Aioli:

1/2 cup roasted red bell peppers, drained, patted dry
1/3 cup mayonnaise
1 clove garlic
salt and freshly ground black pepper

Whiz up all 4 ingredients in food processor until smooth. Great to use on sandwiches or as a dip.

The 1970's never looked so good.

Thursday, October 6, 2016

Apple & Fig Custard Clafoutis

I love September and October's apple season here in New Jersey right now, but in my garden I still have a dozen figs ready to ripen and some straggly green beans hanging on for dear life.

Farmer's markets still have some cherry tomatoes if you are lucky, and my basil plants are doing GREAT (unless we have a cold snap, then they will be toast).

I came home from Paris to find 3 plump ripe figs waiting for me....perfect for this early fall recipe that I saw in Bon Appetit Magazine.

They are calling it a "custard", but to me, it's a clafoutis, and since I just came home from France, I am sticking with the French title.
My recipe has not much to do with their recipe, I was just inspired by the photograph.

Apple & Fig Clafoutis:

1 tbsp raw sugar to sprinkle in the pan
2 tbsp melted butter
1/4 cup flour
1/4 cup almond meal
1/3 cup granulated sugar
4 eggs
1 cup creme fraiche or heavy cream
zest of a lemon
pinch cinnamon
1/2 tsp vanilla
1 apple, peeled or not, cut into thick slices
4 fresh figs, sliced in half (dried figs would be good too)

Pour the melted butter on the bottom of a 2 quart shallow baking dish and sprinkle the bottom and sides w/ the turbinado (raw) sugar.

Whisk all ingredients (except the fruit) together or whiz in a blender to combine.

Pour into prepared baking dish and top w/ the figs and apple slices.

Bake 400F for 30 minutes until puffed and golden!

The clafoutis will deflate after you take the don't be sad.