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Roasted Salmon with Kimchi

~ lisaandfrancescook ~ 1 Comment

Sometimes (okay about once a week) I get a craving for Korean food but am generally too lazy to make an entire pot of soup or go to Koreatown.  Matt also Loves eating salmon (yes, with the capital “L”) and so I was excited to find a recipe that had Kimchi AND salmon.  I was a little worried the fusion might not work so well, but the result was so good that it made the cut to be added to the weeknight dinner rotation.

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This recipe uses a red pepper paste that is often present in a Korean meal, sometimes just eaten straight with cucumbers (and if you read my previous post on the wonders of Kaluystan’s, you’ll be pleased to note they even sell this paste!)

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I made this recipe and then topped it with this recipe for brown rice and kale from Gwyneth Paltrow’s My Father’s Daughter and together it was not only gorgeous, but also very healthy and filling dinner.

Ingredients

  • 4 fillets of salmon (6 oz/170 g each)
  • Salt and freshly ground pepper
  • 1/4 cup finely chopped kimchi
  • 1 tbsp Korean chili paste (gochujang)
  • 2 tbsp dark soy sauce
  • 2 tbsp olive oil
  • 2 tbsp chopped cilantro
  • 2 tbsp finely chopped green onions
  • thinly cut dried seaweed (optional, for garnish)

Directions

  1. Preheat oven to 450 F.
  2. Place salmon pieces skin side down in a baking dish. Season with salt and pepper. Combine kimchi, gochujang, soy sauce and olive oil and brush over salmon. Marinate for 30 minutes.
  3. Bake for 10 to 15 minutes, depending on thickness of salmon, or until still slightly pink in centre.
  4. Garnish each portion of salmon with cilantro and green onions, and dried seaweed if you have it.
  5. Serve over brown rice!

Adapted from the Globe and Mail Roasted Korean salmon

Fried Rice with Scallions and Kale

~ lisaandfrancescook ~ Leave a comment

My co-workers and I were discussing cookbooks that we love and this one that Gwyneth Paltrow wrote came up.

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To be honest, I was not thrilled with the book overall, but this recipe stood out and became a perfect base for a weeknight Salmon with Kimchi recipe that I also recently found.  It’s very easy to make, and feels incredibly nutritious.

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Ingredients

  • 1/2 lb kale, stems discarded
  • 1 1/2 tbsp olive oil
  • 2 cloves garlic, peeled and finely minced
  • 1 bunch scallions, thinly diced
  • 2 1/2 cups cooked brown rice
  • about 1 tbsp soy sauce

Directions

  1. Cut the kale leaves in half lengthwise and then cut crosswise into 1″ chunks.
  2. Heat the olive oil in a pan until hot, and then add the garlic and cook for about 2 minutes.  Toss in the kale and cook until the leaves are cooked down.
  3. Add the scallions, and cook for another 2 minutes.
  4. Add the brown rice and stir everything for about 2-3 minutes.  Add the soy sauce and stir for about another minute.

Adapted from Gwyneth Paltrow’s My  Father’s Daughter

Chicken Tikka Masala

~ lisaandfrancescook ~ Leave a comment

I was looking up spices for a recipe that Lisa had made when it occurred to me that I had no go-to purveyor of delicious spices in New York.  A quick Google search revealed that I worked only a few blocks from what turned out to be a most glorious spice shop that I cannot believe I’ve never been there!  The spice shop is called Kalustyan’s and walking into the store, further and further into rooms and rooms of spices, I felt like I was in cooking heaven.  It’s amazing that I didn’t run out of the store with more than one giant bag of things to cook and cook with, and I can’t wait to go back.

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While perusing the aisles, one of the things that caught my eye was a “chicken tikka masala” spice blend.  I’m not usually one for spice mixes (unless it’s to sprinkle over some weekday chicken or salmon, for which I recommend this array of options).

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I thought I would give it a whirl in combination with a recipe I found on Bon Appetit, and the result transported us to an Indian restaurant.  Matt’s request was that we try Lamb Vindalu next, so stay tuned, and maybe we’ll make it!

Ingredients

6 garlic cloves, finely grated
1 1/2 cups whole-milk yogurt (not Greek)
1 tablespoon kosher salt
1 2.8 oz package Kaluystan’s Chicken Tikka Masala blend
2 pounds skinless, boneless chicken breasts, halved lengthwise
3 tablespoons vegetable oil
1 small onion, thinly sliced
1/4 cup tomato paste
6 cardamom pods, crushed
1/2 teaspoons crushed red pepper flakes
1 28-ounce can whole peeled tomatoes
2 cups heavy cream
3/4 cup chopped fresh cilantro plus sprigs for garnish
Steamed basmati or jasmine rice (for serving)

Directions

  1. Combine garlic and about 1/2 spice mix in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
  2. Heat vegetable oil in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add the other half of the spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
  3. Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
  4. Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
  5. Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.
  6. Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.

Serves about 4-5

Adapted from Bon Appetit Chicken Tikka Masala

Blood Orange, Almond and Ricotta Cake

~ lisaandfrancescook ~ 1 Comment

I’m hosting a dinner party in a few weeks, and this always means that I’m looking for delicious ideas for all the meal parts, but especially dessert.  This was so beautiful and different looking that I thought I might serve it, but being the naturally risk-averse person that I am, decided to “test” it first before finding out three hours before dinner that the recipe failed me or anything unexpected like that.

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THANK GOODNESS I did, since this ended up taking nearly twice the amount of time it claimed it would in baking, and I definitely needed an extra orange to get that amount of juice.  All in all, a delicious cake that is rapidly being devoured.

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Ingredients

1/2 cup brown sugar
2 tablespoon water
3 large eggs, separated
2/3 cup (135 grams) granulated sugar
3 blood oranges
1/2 cup (4 ounces or 115 grams) unsalted butter, softened
2/3 cup (165 grams) ricotta
1/3 cup (45 grams) cornmeal
1 cup (135 grams) firm-packed almond flour or meal
1/2 teaspoon fine sea salt
1/4 cup apricot jam

Heat oven to 300 degrees F. Butter a 9-inch round cake pan and line the bottom with a round of parchment paper.

Stir brown sugar and water together so they form a thick slurry. Pour into prepared cake pan and spread thin. Set aside.

Whip egg whites in a medium bowl with an electric mixer until they hold thick peaks. Set aside.

Place granulated sugar in a large mixing bowl. Finely zest all 3 oranges over it.

Cut oranges in half. Cut one of the halves into paper-thin slices and arrange slices over brown sugar base in cake pan. Juice other 5 halves (to get about 1/3 cup juice) and set juice aside.

Add butter to zest and granulated sugar in large mixing bowl and beat with an electric mixer (you can use same beaters you just did for egg whites) until light and fluffy. Add egg yolks, one at a time, and beat to combine. Add juice and ricotta; mix until smooth. Sprinkle salt over batter, then add almond flour and cornmeal and mix until just combined. Gently fold in egg whites.

Scoop batter in large dollops over prepared cake pan base. Gently spread batter flat, trying not to disturb orange slices underneath. Bake in heated oven for 1 hour and 15 minutes.  (The original recipe calls for 35-40 minutes but my cake was waaaaaay undercooked at that point and had to keep cooking and cooking it!)

Cool cake in pan on rack for 5 minutes, and then run a knife around the side and invert onto a cake plate. If any orange slices don’t come out easily, just gently arrange them on the top of the cake. If desired, heat jam until loose and brush over cake top for a glossier finish. Let cool and cut into slices. Tastes good at room temperature or after being chilled.

Adapted from Smitten Kitchen.

Eggplant and Beef Albondigas

~ lisaandfrancescook ~ 1 Comment

Recently I was at an Israeli restaurant in Manhattan where we ordered a dish with Japanese eggplant, thinly sliced and grilled with a wonderful sauce on it.  I was reminded of how much I love grilled and roasted eggplants, and so when I found this recipe was very excited to see that eggplants were a part of it.  And after all, who doesn’t love meatballs.  It was a homey comforting kind of meal, and would be good for a day with it’s cold out.

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Ingredients

For the sauce

  • 3 medium eggplants
  • 2 red bell peppers
  • 5 garlic cloves, crushed
  • 1/4 cup lemon juice
  • 1 tbsp sugar
  • salt
  • 2 tbsp tomato paste
  • 1/2 cup water

For the meatballs

  • 1 lb ground beef
  • 3 tbsp bread crumbs
  • 2 eggs
  • 3 garlic cloves
  • salt and ground pepper
  • 1/4 cup chopped fresh herbs, such as parsley or cilantro
  • oil for frying

Directions

1. Prepare the sauce Place the eggplants under a broiler and cook until charred.

2. Cool slightly and then peel the eggplants and scoop out the flesh.  Transfer to a colander and let it drain for about an hour.  Chop the flesh coarsely and set aside.

3. Place the bell peppers under the broiler as well and cook until charred, and then remove from oven, let cool slightly and remove the skins, seeds, and membranes.  Chop coarsely and set aside.

4. Prepare the meatballs  Combine the meat, bread crumbs, eggs, garlic, salt, pepper and parsley in a large bowl.  Knead thoroughly with your hands and refrigerate the mixture for 30 minutes.

5. Preheat the oven to 300 F

6. Wet you hands or rub them with oil and form meatballs a little smaller than the size of a golf ball.

7. Heat the oil in a large skillet (I had to use a 10″ and a 12″ skillet to get everything to fit).  Add the meatballs and brown for 1-2 minutes.  Shake the skillets to roll the meatballs in the oil.  Transfer to a paper towel-lined plate to drain.

8. In a large bowl, combine the reserved eggplants, reserved bell peppers, the garlic, lemon juice, sugar, salt, tomato paste, water and mix well.

9. Arrange the meatballs in one layer in a shallow ovenproof saucepan and pour over the sauce.

10. Bring to a boil on medium heat, cover, and transfer to the oven for 1 hour.  Serve hot over rice or couscous.

Serves 6-8 (or 3-4 very hungry people)

Adapted from Jewish Soul Food by Janna Gur.

Lemon Ricotta Pancakes

~ lisaandfrancescook ~ Leave a comment

After making French toast challah and some variation on an egg scramble for brunch for the last few weekends, and after finding some ricotta leftover from making a blood orange ricotta cake, I decided to try this recipe for lemon ricotta pancakes.  We’re usually always whole wheat pancake types of people, but the preface for this recipe claimed that these would result in very fluffy pancakes, or more elegantly put, “ricotta cheese lends a delicate, airy texture.”  They turned out so fluffy and just melted in our mouths.  Plus they were mini sized so it felt fine to eat them all!

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Ingredients

  • 3 cups blackberries (or raspberries)
  • 1/2 cup pure maple syrup
  • 7 oz ricotta cheese (or 15 oz – I halved the ricotta only because I only had 7 oz lying around my fridge, but I’m pretty sure these would turn out better with all 15 oz)
  • 1/3 cup all purpose flour
  • 3 large eggs, separated
  • 2 tbsp unsalted butter, melted
  • finely grated zest of 1 lemon
  • 1 tsp pure vanilla extract
  • canola oil or butter for cooking.

Directions

1. Combine the berries and maple syrup in a saucepan over medium heat.  Cook, sitrring occasionally, just until the berries begin to release some juices, about 3 minutes.  Set aside.

2. In a medium bowl, whisk together the ricotta, flour, egg *yolks*, sugar, melted butter, lemon zest and vanilla.  In another bowl, using a clean whisk or handheld mixer (I use a standing mixer) on high speed, beat the egg whites until soft peaks begin to form.  Scoop the whites onto the batter, and using the whisk or a spatula, fold them in evenly.

3. Place a griddle over medium heat until hot.  Lightly oil the griddle and pour about 1/4 cup of batter onto the griddle.  Cook until bubbles form on the surface, about 1 1/2 minutes.  Flip the pancakes and cook until the other sides are golden, about another minute.  Repeat until all the batter is used.

4. Serve with the warm berry compote poured on top.

_MG_6486.JPG(Note on servings – the recipe claims it makes enough for 4 servings, but Matt ate them all in one sitting… so if you have a big eater, make sure to scale the recipe accordingly.)

From Breakfast Comforts, Williams Sonoma.

Cioppino

~ lisaandfrancescook ~ Leave a comment

There are a few dishes that seem to be very similar despite being from different countries.  For example, cioppino and bouillabaisse are twins in my mind, both of them difficult to spell and both delicious tomato based seafood pots of YUM.  When I first moved to San Francisco, I had not realized that cioppino was native to the city.  While it took me a good year to finally get around to trying it, I was not disappointed by the time the moment came!

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While it was delicious, it never really made it into my cooking repertoire because of the all the ingredients needed, so I’d recommend saving it for a fancy date night at home, or when you really feel like you need a little bit of San Francisco.

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I ended up modifying this recipe quite a bit just based on what was at my local grocery fish counter, the lesson being, you can really adjust the types of seafood you use.  Just make sure to cook all the shellfish first and then the fish and scallops.

Ingredients

  • 4 garlic cloves, minced
  • 1/4 cup olive oil
  • 1 medium onion, chopped fine
  • 1/2 teaspoon dried hot red pepper flakes
  • 1 green bell pepper, chopped
  • 1 tablespoon red-wine vinegar
  • 1 1/2 cups dry white wine
  • 1 teaspoon dried oregano, crumbled
  • 1 bay leaf
  • a 28-to 32-ounce can whole tomatoes including juice, puréed coarse
  • 1 tablespoon tomato paste
  • 10 small hard-shelled clams, scrubbed well
  • 1/4 pound medium shrimp, shelled, leaving tails and first joint intact
  • 1/4 pound sea scallops
  • 1 pound scrod or other white fish fillet, (I got orange roughy and it was great)
  • 1/2 bag of mussels
  • 2 tablespoons minced fresh parsley leaves

Directions

  1. In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add pepper flakes and bell pepper and cook, stirring, until softened. Add vinegar and boil until evaporated. Add wine, oregano, and bay leaf and simmer 5 minutes. Stir in tomato purée and tomato paste and bring to a boil.
  2. Add mussels clams and simmer, covered, 20-30 minutes, checking often and transferring clams and mussels as they open with tongs to a bowl (discard unopened ones).
  3. Add shrimp, scallops, and fish to soup and simmer, covered, 5 minutes, or until seafood is just cooked through. Stir in gently clams and mussels, and sprinkle with parsley.

Adapted from Epicurious Cioppino recipe

Zucchini and Basil Soup

~ lisaandfrancescook ~ 2 Comments

Sometimes in the winter, you just want a warm soup that takes minimal effort.  After all, we’re spending so much energy just staying warm, it would be nice if the soup were easy to whip together!  I feel this way about soup particularly when I’m sick in the winter.  For some reason after making my own soups, I’ve spoiled myself and hate buying soups if I can help it to recover from illness (they just never taste the same!)  But of course when I’m sick the last thing I want to do is be hovering over the stove.  (I decided to solve this problem the last time this happened by making extra soup and storing it in the freezer for the next sick day: gold star for self.)

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In any event, I’ve been making lots of butternut squash and tomato soup, and finally decided to try this zucchini basil soup from an Ina Garten cookbook I’ve head on my shelf for some time.  I had been extremely wary of it, for no apparently reason, given that one of my favorite Korean soups includes warm cooked zucchini.

I sometimes wonder if my feelings on zucchini are related to back when my family grew them in the backyard, and there were just so many delicious zucchini flowers that turned into gigantic zucchinis that just never made it into my (non-existent) “favorite vegetable” list.

In any event, this with a drizzle of basil olive oil and a sprinkle of grated parmesan really warms the soul on a cold winter night.  It also has a nice spicy twang thanks to the red chili pepper flakes, which made for a wonderful pairing with a California Zinfandel.

Ingredients

  • 1/4 cup good olive oil
  • 1 1/2 cups chopped  yello onion
  • 2 tbsp minced garlic (about 6 cloves)
  • 3 lb zucchini (I used about 4 medium-large ones)
    1/2 tsp ground nutmeg
  • 1/8 tsp crushed red pepper flakes
  • kosher salt
  • 1 cup good dry white wine (I used a dry Sauvignon Blanc)
  • 4 cups unsalted chicken stock (Kitchen Basics has a nice one)
  • 1 cup chopped fresh basil leaves
  • grated parmesan cheese or serving

Directions

  1. Heat the olive oil in a large port over medium heat.  Add the onion and sauté over medium-low heat for 8-10 minutes or until translucent.  Add the garlic and cook for one minute.  Add the zucchini, nutmeg, red pepper flakes, 1 tbsp salt and 1 tsp black pepper and sauté for 5-10 minutes or until the zucchini is tender.
  2. Add the wine, chicken stock, and basil, bring it to a boil, lower the heat, and simmer uncovered for 30 minutes, until the zucchini is very tender.
  3. Using an immersion blender, puree the mixture.
  4. Serve with a grating of cheese and a drizzle of olive oil.

Adapted from Ina Garten’s Make it Ahead.

Spiced Butternut Squash and Farro Salad

~ lisaandfrancescook ~ Leave a comment

Oftentimes at work, we have vendors come through telling us about their amazing products, from flavored vodka to pistachios.  The flavored vodka vendors brought a manicurist, a masseuse, a bunch of Pottery barn soft, fuzzy robes that redefine “fuzzy robe” because they are so soft, and well, flavored vodka.  More directly relevant were the Pistachio folks who came through, and set up a veritable feast with every dish including pistachios.  It was basically a pistachio party, and my favorite takeaway was the inspiration for this butternut squash and farro salad.

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I love making grain salads that incorporate random tidbits from my kitchen, and when the grain salad incorporates free bags of pistachios, even better.  This was so good that it could have been a meal in and of itself.

Ingredients

  • 1 cup of farro
  • 1/4 tbsp paprika
  • 1/4 tbsp cayenne pepper
  • 1/2 tbsp cumin
  • 1 lb butternut squash (peeled and chopped into 1/2″ cubes)
  • 1/2 – 1 cup of pomegranate arils (or just whatever one pomegranate yields)
  • extra virgin olive oil
  • 1 cup arugula
  • 4-8 oz goat cheese
  • 1/2 cup pistachios

Directions

  1. Cook the farro according to package instructions.  (Usually just put the farro in a pot with enough water to cover it, bring it to a boil and then reduce heat to medium-low and simmer until the farro is tender about 30 minutes).
  2. Heat the oven to 400 degrees.  Take out a baking sheet, line with foil and drizzle some EVOO.  Put cut up butternut squash on the pan, sprinkle all the spices on the butternut squash then stick in the oven until the squash is tender, about 35 minutes.
  3. Drain and transfer the farro to a large mixing bowl, and add the butternut squash, EVOO, pomegranate seeds, arugula, and pistachios.
  4. Serve with a dollop of goat cheese, good both warm and at room temperature.

Carrots and Spicy Harissa Yogurt

~ lisaandfrancescook ~ Leave a comment

One of our favorite “date night at home” menus includes a cast iron steak cooked to crispness on a cast iron skillet plus some roasted vegetables.  The struggle has been trying to find inventive sides to go with the steak just for some variety.   Lately I’ve been really into these colored carrots that seem to taste better than the average Bugs Bunny carrot, really only because I’m easily distracted and impressed by colorful food on my plate!

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This recipe would be a lovely side course to serve at a dinner party, as well, as it would plate beautifully and be a creative way to jazz up the side potatoes routine.

Ingredients

  • 1 head of garlic
  • extra virgin olive oil
  • 1 shallot
  • juice of 1/2 lemon
  • salt
  • 8-12 medium to small carrots
  • 1 cup plain Greek yogurt
  • 2 tbsp Moroccan harissa (or paprika and chili powder)
  • 1/2 cup sunflower seeds, toasted
  • 1/2 cup pistachios, toasted
  • 2 tbsp chopped fresh parley
  • 2 tbsp fresh mint

Directions

  1. Preheat the oven to 300 degrees F.
  2. Slice the head of garlic in half widthwise and toss in oil just to coat.  Wrap in foil.  Bake for 45 minutes to 1 hour and then mash into a paste.
  3. Slice the shallot into paper thin rings and toss in a bowl with some lemon juice to coat.  Allow to sit for 30 minutes.
  4. Preheat the broiler.  Peel the carrots and trim the tops and ends.  Cook the carrots in the boiling water until they are just shy of fork tender.  Remove the carrots and lay on a baking sheet.  Toss them with oil.  Place the baking sheet under the broker until the carrots are slightly blistered.
  5. Put the yogurt in a small mixing bowl.  Stir in the harissa until you get your desired spice level.  Do the same with the roasted garlic paste.  Then add the lemon juice and salt to taste.
  6. To serve, spoon some of the yogurt on each plate, put carrots on top, and finish with the sunflower seeds, pistachios, the shallot, parsley and mint.

From Twenty Dinners by Chris Taylor