9 August 2013 Grilled Salmon Caprese Salad

Grilled Salmon Caprese Salad

August 9, 2013 By

Salmon Caprese SaladThis week, I posted a picture of a light lunch I’d made for myself and I received so many requests for the recipe that I thought I’d do a quick recap.

Seared Salmon

Seared Salmon

First of all, this isn’t really a “recipe”, it’s more of a tasty idea for a quick and easy summer salad. I like to grill a few salmon filets and used them in salads to help me have something of sustenance while on my silly low-carb diet. It’s also a great way to use up all those tomatoes in your gardens come late summer.

Ingredients:

  • 6-ounce salmon filet, skin on one side
  • 1 Tbsp vegetable oil
  • Big pinch of salt and pepper for the salmon
  • ¼ cup olive oil
  • 4 Tbsp. red wine vinegar
  • ½ Tbsp. Dijon mustard
  • ½ tsp. each salt, pepper and Oregano
  • 20 pear or cherry tomatoes, halved or 2 medium-sized tomatoes, cut into bite-size chuncks
  • 10 Bonconcini fresh Mozzarella balls halved or a couple slices of fresh Mozzarella, cubed

 

Grape Tomatoes

Grape Tomatoes

Directions:

  1. Coat the salmon with oil then rub the salt and pepper over it.
  2. Heat a medium skillet over medium-high heat and place the salmon, flesh-side down, in it. Cook without disturbing for 3 minutes. Carefully flip the fish with a thin spatula and cook skin-side down for 4 minutes. Set aside to cool for 15 minutes and refrigerate wrapped in foil for up to a day if not using right away.
  3. In a glass jar with a tight-fitted lid, add the ¼ cup of oil, the vinegar, the mustard and the remaining salt, pepper and the Oregano. Close the lid and shake vigorously. Alternatively, whisk all the ingredients in a small bowl. Refrigerate for up to 3 days if not using right away.
  4. In a serving bowl, add the tomatoes, cheese and the vinaigrette. Combine gently. Using your fingers, break off bite-size pieces of salmon into the bowl. Toss the salmon with the other ingredients gently. Serve at once.

Makes one serving.

Filed Under: American, Cheese, Entrees, Fish, Fruits, Sides, Starters, Vegetables Tagged With: , ,
7 June 2013 Ingredient Spotlight – Spaghetti Squash

Ingredient Spotlight – Spaghetti Squash

June 7, 2013 By
Spaghetti Squash

Spaghetti Squash

I’ve been on a low carbohydrate diet for a few weeks and one of the things I miss most is a big bowl of spaghetti Bolognese. I’ve been reluctant to try making this dish with spaghetti squash instead, but was pleasantly surprised when I finally caved and did just that over the weekend.

Remove Seeds

Remove Seeds

About Spaghetti Squash (Cucurbita Pepo):

  • Although it’s harvested in the fall, spaghetti squash can keep for up to 6 months in a cool place. That’s how we find it at the market year-around.
  • When cooked, the spaghetti squash’s flesh becomes strand-like much like spaghetti, hence its name.
  • Spaghetti squash seeds can be roasted just like pumpkin seeds.
  • Spaghetti squash is full of folic acid, vitamin A, potassium and beta carotene (especially in orange varieties).
  • It’s low in calories at about 40 calories per cup.
Pull Strings with Fork

Pull Strings with Fork

Here’s a fail-proof way of cooking spaghetti squash:

  1. Pierce through the flesh of the squash in about 10 places with a sharp, thin blade knife.
  2. Place a double layer of paper towel in the microwave and place the squash on them.
  3. Microwave for 12 minutes (for medium-sized squash), rotating every few minutes if your oven doesn’t have a rotating plate. Allow to cool for 5 minutes before attempting to handle.
  4. Cut the squash long ways.
  5. Using a spoon, remove the seeds and save them for roasting.
  6. Using a fork, pull strings of squash flesh away from the outer skin. Place the “spaghetti” in a bowl for intended use.
Spaghetti Squash with Meat Sauce

Spaghetti Squash with Meat Sauce

Since I had a major craving for meat sauce, I topped my squash spaghetti with traditional Quebec Meat Sauce I’d defrosted. YUM!!!!!!!

Have you had this fruit and if so, what’s your favorite way to enjoy it?

Veronique

Filed Under: American, Canadian, Cuisine Type, Entrees, Fruits, Sides, Vegetables, Vegetarian Tagged With: , , , ,
21 May 2013 Family, Friends and Food in Quebec

Family, Friends and Food in Quebec

May 21, 2013 By
Beet Salad

Beet Salad

Last weekend, I flew up to Quebec to surprise my dad for his birthday. As always, the weekend was filled with an abundance of food and adult libations.

Lobster Dinner

Lobster Dinner

Friday, the weather was nice and we opted to grill pork tenderloin kebabs that my brother-in-law, Etienne, had marinated in his special concoction a good part of the afternoon. Since it was also my mom’s birthday a couple days prior to my arrival, my nieces and me made my Chocolate Éclair Squares, an easy-to-fix, tasty and light dessert (perfect for Memorial Day celebrations).

Wines for Lobster Dinner

Wines for Lobster Dinner

Saturday, my sister Josée, her daughters and me decorated her home for dad’s party and began cooking for the memorable dinner party. On the menu was a springtime salad of roasted beets, heirloom tomatoes, red onions, Mozzarella and basil. My brother-in-law boiled some lobsters and made his now-famous Lemon Butter Cream for dipping – fantastic. Dessert was a plate of vanilla bean cupcakes and my Zesty Key Lime Tart (minus the meringue and topped with whipped cream instead). The wine lineup wasn’t half bad either.

Poutine

Poutine

Sunday morning, mom fixed us a big breakfast of eggs benedict with homefries and after spending the morning at our horse ranch, I headed back to the airport to catch my flight back to New Jersey. As I’ve grown accustomed to doing when I fly out of Quebec, I had a poutine to mark the end of my wonderful weekend.

Hope your weekend adventures were as delicious as mine were.

Cheers,

Veronique

Filed Under: American, Canadian, Chocolate, Cuisine Type, Culinary Travel Tales, Desserts, Entrees, Seafood, Sides, Vegetables Tagged With: , , , ,
13 May 2013 Cremini and Spinach Crustless Mini Quiches

Cremini and Spinach Crustless Mini Quiches

May 13, 2013 By

Crustless QuichesI’ve been doing the South Beach Diet for a few weeks and found that making breakfast from scratch each morning wasn’t very convenient so I started making crustless quiches for the whole week on Sunday afternoons and it’s been great.

While you can vary what vegetables and cheeses you add to the egg cups, this is one of the versions I enjoy the most. Feel free to serve with a little salsa – it’s delicious.

Ingredients:

  • 2 Tbsp. butter, divided
  • 1 8-ounce package Cremini mushrooms, sliced
  • 1 10-ounce bag fresh baby spinach
  • 12 large eggs (sounds like a lot, but it’s really one egg per quiche)
  • ¼ cup water
  • ½ tsp. each salt and pepper
  • 1 cup shredded sharp cheddar cheese

Directions:

  1. Preheat the oven to 350 degrees.
  2. Coat a 12 muffin pan with cooking spray, be generous.
  3. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the mushrooms and cook for about 5 minutes, until lightly golden, stirring frequently. Set aside.
  4. In the same skillet, melt the remaining butter and cook the spinach for 3 minutes, or until fully wilted. Set aside.
  5. In a large mixing bowl (I use an 8-cup measuring cup for easy pouring), whisk the eggs with the water, salt and pepper until fully blended, about 1 minute.
  6. Divide the mushrooms among the 12 muffin cups. Divide the spinach between the 12 muffin cups. Pour an equal amount of the egg mixture into the muffin cups over the vegetables. Sprinkle the cheese equally over the egg mixture.
  7. Place the muffin pan on a sheet tray to catch any drips and bake for about 25 minutes, or until the egg is no longer runny.
  8. Allow the quiches to cool in the pan for about 5 minutes then unmold and let cool completely.
  9. Store in an airtight container. To reheat, place two quiches on a plate, cover with a paper towel and microwave for 60-90 seconds.

Makes 6 servings (2 quiches each).

Filed Under: American, Breakfast, Cheese, Eggs, Vegetables Tagged With: , , , , ,
11 February 2013 Beet and Herbed Goat Cheese Salad

Beet and Herbed Goat Cheese Salad

February 11, 2013 By
Beet and Goat Cheese Salad

Beet and Goat Cheese Salad

Simply roasted beets, tangy goat cheese sweet and tart dressing. What could be better and tastier as a starter to a rich winter meal?

While stacking the beets and goat cheese looks fancy, there’s really no need for fussiness with these comforting ingredients – just get them on a plate!

Ingredients

  • 1 – 2 pounds large beets (golden or red), washed and stems trimmed
  • ½ cup olive oil
  • 1 tsp. each salt and pepper
  • 1 cup balsamic vinegar
  • ½ cup granulated sugar
  • 3 tsp. each chopped fresh flat-leaf parsley and chive
  • 9-ounce log of fresh goat cheese
  • 1 cup raspberry vinaigrette
  • 6 Tbsp. extra-virgin olive oil
  • 1 tsp. each salt and pepper
  • ½ cup pomegranate seeds
Beets Roasting

Beets Roasting

Beet Roasting Directions

  1. Preheat oven to 350 degrees.
  2. Place the beets on a baking sheet lined with aluminum foil. Drizzle with olive oil, salt and pepper. Roast in the oven for 45 minutes.
  3. Allow the beets to cool for about 5 minutes, then, using paper towels, rub the skins off the beets. Cool completely. Cut the beets into ¾ inch slices. Can be roasted 3 days before using if stored in the refrigerator, wrapped in foil.

Balsamic Glaze Directions:

  1. In a small sauce pan over high heat, bring the vinegar and sugar to a boil. Stir to combine then lower heat to low and simmer for 15 minutes, until syrupy. Let the balsamic glaze cool then store in the refrigerator. Can be made up to a week prior to using.

Herbed Goat Cheese Directions:

  1. Place the chopped herbs in a small, shallow dish. Cut the goat cheese so you end up for 12 slices. I use dental floss instead of a knife to get even slices. Run the circumference of the goat cheese slices through the herbs. Refrigerate covered in plastic wrap until ready to use, up to a day before serving.

Assembly Directions:

  1. Create a 5” circle with the balsamic glaze. Spoon 3 tablespoons of raspberry vinaigrette in the balsamic glaze circle in the center of a plate. Place a beet slice over the vinaigrette, top with a slice of herbed goat cheese then another beet slice.
  2. Drizzle a tablespoon of olive oil over each beet stack. Sprinkle with salt and pepper and decorate the plate with pomegranate seeds.

Makes 6 servings.

Filed Under: American, Cheese, Starters, Vegetables Tagged With: , , , ,
11 December 2012 Tourtiere du Lac St Jean (Meat Pie from Quebec)

Tourtiere du Lac St Jean (Meat Pie from Quebec)

December 11, 2012 By
tourtiere

Photo by Eat with Dan

RECETTE EN FRANCAIS

A tourtiere is a traditional dish from Quebec. Although this giant meat pie isn’t from the region of Quebec I’m from, it’s actually from a place called Lac St Jean, it’s very popular around the holidays everywhere in Quebec.

Last weekend I hosted a small dinner party where I wanted to feature some traditional dishes from Quebec. Tourtiere just had to be on the menu! 

This dish is a labor of love with the time-consuming part being the small dicing of the meats and potatoes and the tricky part the rolling of a sheet of pastry big enough to cover the bottom of my huge cast iron Dutch oven. Don’t forget to start the process the day BEFORE you’re going to bake this dish. The result – homey deliciousness.

This dish could easily feed ten guests as a main entrée. I served it in a buffet for 15 people and we ate half of it. The good part is that the leftovers are super tasty.

 

Ingredients:

  • 1 ½ pounds beef top round, cut into ½ inch cubes
  • 1 ½ pounds veal shoulder, cut into ½ inch cubes
  • 1 ½ pounds pork shoulder (pork butt), cut into ½ inch cubes
  • 1 chicken breast, cut into ½ inch cubes
  • ½ pound salt pork, cut into ½ inch cubes
  • 3 large onions, diced
  • 3 bay leaves
  • 1 Tbsp. each dried Summer Savory and salt
  • 1 tsp. pepper
  • 4 pounds, Yukon Gold (or similar) potatoes
  • 2 batches of Fail Proof Pie Crust, enough for four 9” crusts
  • 1 large egg combined with 2 Tbsp. water
  • 28 ounces chicken broth

Directions:

24 hours before baking the Tourtiere:

  1. Combine the meats, onions, bay leaves and spices in a large, non-reactive bowl. Stir the mixture and cover the bowl with plastic wrap. Refrigerate for 24 hours.

The day you’re baking the Tourtiere:

  1. Preheat oven to 425 degrees.
  2. Peel the potatoes and cut into ½ inch dice.
  3. From the 4 portions of pie dough, divide the dough into two balls – one that’s ¾ of the whole recipe and one that’s ¼ of the whole recipe. Roll out the bigger ball and cover the bottom of a 9-quart Dutch oven, ensuring there’s a 1” overhang.
  4. Add about 1/3 of the meat mixture to the Dutch oven then cover the meat with 1/3 of the potatoes. Repeat the process until all the meat and potatoes have been used.
  5. Roll out the small pie dough ball and cover the meats/potatoes in the Dutch oven. Seal the bottom and top crusts by pinching them then rolling them over themselves to create a rope around the perimeter of the Dutch oven.
  6. Cut a 2’ round vent hole in the center of the Tourtiere. Decorate the surface of the Tourtiere with scraps of pie dough (optional) then brush the egg wash over the entire surface.
  7. Using a small funnel, add the broth to the Tourtiere by inserting the funnel into the vent hole. You may need to shake the pot in order for the broth to get distributed thoroughly throughout the Tourtiere. Don’t overfill the Tourtiere with broth to the point where broth overflows – use less if need be.
  8. Place the Tourtiere, uncovered, in the oven for 15 minutes. A baking sheet directly under the Tourtiere is a good idea to prevent spills.
  9. Turn the heat down to 250 degrees, cover the pot and bake for 6 hours.
  10. Turn the heat up to 400 degrees, uncover the pot and allow the Tourtiere to brown for about 30 minutes.

Makes 15 hearty portions.

Filed Under: Beef, Canadian, Chicken, Entrees, Pork, Potatoes, Veal, Vegetables Tagged With: , , ,
9 December 2012 Green Goddess Dip

Green Goddess Dip

December 9, 2012 By

Green Goddess Dressing’s been around since the 1920s and it seems has made a return on many restaurant menus. I made this thicker version of the dressing and served it with crudités at a recent dinner party to the delight of my guests. Sour cream could be a substitute for the crème fraiche and herbs can be changed based on what you have at home.

Ingredients:

  • 1/2 cup crème fraiche
  • 1/2 cup mayonnaise
  • 1/4 cup chopped scallions
  • 2 Tbsp. chopped fresh chives
  • 2 Tbsp. chopped Italian parsley
  • 3 anchovy filets (packed in oil)
  • 1 Tbsp. lemon juice
  • 1/4 tsp. each salt and pepper

Directions:

  1. Add all the ingredients to a food processor and blend for about 60 seconds, until the dip is creamy and green.

Makes just over a cup of dressing.

Filed Under: American, French, Sides, Vegetables, Vegetarian Tagged With: , ,
16 November 2012 Butternut Squash and Wild Mushroom Bread Pudding

Butternut Squash and Wild Mushroom Bread Pudding

November 16, 2012 By

Just in time for Thanksgiving, a festive recipe by Chef Josh Thomsen of Agricola Community Eatery, opening January 2013.

Ingredients:

  • 1 loaf brioche
  • 4 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 2 cups diced yellow onions
  • 1-1/2 lbs chanterelle mushrooms, or any combination of domestic mushrooms,
  • shiitake, hedgehog, porcini and oyster
  • 3 cups diced butternut squash
  • 1 tablespoon chopped parsley
  • 2 cups milk
  • 1 cup creme fraiche
  • 6 whole eggs
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1/2 cup grated asiago cheese

Directions:

  1. Roast butternut squash with olive oil, salt and pepper at 400 degrees, about 7 minutes, until tender.
  2. Roast mushrooms with thyme and garlic in a 475 degree oven for 7 minutes.
  3. Remove crust from the bread and cut into 1 inch cubes.
  4. Grease a large baking dish about 12″ by 18″ with some of the butter.
  5. In a large saute pan melt the remaining butter and saute the onions until soft.
  6. In a large bowl, toss together bread, mushrooms, squash and parsley.
  7. In another small bowl, whisk together the milk, creme fraiche, eggs, salt, pepper and cheese. Add the milk mixture to the bread mixture, pour into the baking dish and press down firmly.
  8. Allow pudding to set 30 minutes before baking.
  9. Reduce oven to 350 degrees and bake pudding about 1 hour. If pudding browns, cover with foil. Test for doneness by inserting a knife in the middle, it should come out clean

Serves 18.

Filed Under: American, Eggs, Entrees, Mushrooms, Sides, Vegetables Tagged With: , ,
14 November 2012 Pumpkin Tortellini with Brown Butter and Sage

Pumpkin Tortellini with Brown Butter and Sage

November 14, 2012 By

This recipe by Chef Anthony Pino of The Dining Room at Anthony David’s and Bin 14 is perfect as a side dish around the holidays.

Ingredients:

  • Pumpkin Tortellini, about 2 lbs
  • Butter, 4 ouces
  • William Sonoma Chicken stock, 8 ounces
  • 4 sage leaves
  • Salt and pepper to taste
  • Parsley, chopped to garnish
  • William Sonoma Pecorino Cheese 2 – 3 ounces
  • William Sonoma Granulated Honey, 1 – 2 teaspoons

Directions:

  1. Start by boiling water and add a generous pinch of salt. Once the water is boiling add the tortellini to the All Clad Perforated Pot and cover. This will take about 5-6 minutes.
  2. While the pasta is cooking, heat a large sauté pan. When pan is hot add the butter. When light smoke appears, add William Sonoma Chicken Stock to stop the browning of the butter then add sage, salt, pepper. Allow this to simmer for 2 minutes allowing the herbs and the butter to marry.
  3. By now your tortellini should be ready. Remove lid. Pull up on the handles and allow the water to drain right back into the pot. When completely drained, pour the tortellini into the butter sage sauce and simmer for 1 minute. Add the parsley, toss. Plate the pasta. With the William Sonoma Cheese Grater and William Sonoma Pecorino, grate the pecorino directly over each plate and then sprinkle with William Sonoma Granulated Honey.

Yields 4 servings.

Filed Under: American, Cheese, Entrees, Pasta, Sides, Vegetables Tagged With: ,
31 October 2012 Pot Roast 101

Pot Roast 101

October 31, 2012 By

When cooler weather comes, the thought of a comforting dish, like a pot roast, sounds very appealing. Conversely, the thought of spending hours slaving over a hot stove does not sound in any way appealing. Here is a simple pot roast recipe that slow cooks in the oven, tastes rich and hearty and is a breeze to prepare.

Ingredients:

  • 3 Tbsp. vegetable oil
  • 1 (3-pound) boneless chuck roast (London broil)
  • 1 tsp. each salt and pepper
  • 1 large onion, sliced
  • 4 large carrots, cut on the diagonal in 1-inch pieces
  • 1 tsp. dried thyme
  • 2 bay leaves
  • 1 cup red wine (Merlot or Cabernet Sauvignon work best)
  • 2 (14-ounce) cans beef broth

Directions:

  1. Preheat oven to 300 degrees.
  2. In a heavy Dutch oven, heat oil over high heat. Sprinkle the roast with salt and pepper. Add the roast to pan and sear on both sides for 3 minutes per side.
  3. Remove the roast from pan, turn the heat to medium, add the remaining oil and sauté the onion and carrots for 10 minutes, stirring frequently.
  4. Add the thyme and bay leaves to the vegetables then place the roast over the vegetables in pan. Pour the wine and the broth in pan, cover, transfer the roast to the oven and simmer for 3 hours.
  5. Serve with mashed potatoes, wide egg noodles or white rice.

Serves 6.

Filed Under: American, Beef, Entrees, Vegetables Tagged With: , ,
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