Day Recipe Food Community

November 6, 2007

Salmon and Rice Wrapped in Pastry with Dill Sauce Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 11:40 pm

Start this romantic supper with Russian caviar and ice-cold lemon vodka. The main course is a simplified but impressive interpretation of the Russian fish pie known as kulebiaka, which the French call coulibiac. Offer Champagne with the entrée, and finish the meal with babas au rhum from a French bakery to complete the cross-European elegance.

Serves 4.

INGREDIENTS

  • salmon, rice, pastry
  • 1/2 cup long-grain white rice

  • 2 tablespoons (1/4 stick) butter

  • 1/2 cup minced leek (white and pale green parts only)
  • 6 ounces fresh shiitake mushrooms, stemmed, chopped

  • 2 sheets frozen puff pastry (one 17 1/4-ounce package), thawed

  • 4 6-ounce (4×2 1/2-inch) skinless salmon fillet
  • 1 egg beaten with 1 tablespoon water

  • dill sauce

  • 2/3 cup bottled clam juice
  • 1/2 cup dry white wine
  • 1 1/4 cups crème fraîche or whipping cream
  • 3 tablespoons minced fresh dill

    DIRECTIONS

    For salmon, rice, pastry:
    Bring medium saucepan of salted water to boil. Add rice; boil uncovered until just tender, about 18 minutes. Drain.

    Melt butter in heavy medium skillet over medium-low heat. Add leek; sauté until beginning to soften, about 4 minutes. Add mushrooms. Cover skillet; cook until mushrooms release their juices, stirring occasionally, about 5 minutes. Uncover skillet. Increase heat to medium-high; sauté until liquid evaporates, about 3 minutes. Transfer to bowl. Add rice. Season with salt and pepper. Cool completely.

    Butter large baking sheet. Roll out 1 pastry sheet on floured surface to 12-inch square. Cut into 4 equal squares. Divide rice mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry. Set salmon atop rice. Sprinkle with salt and pepper. Bring pastry corners up around salmon (pastry will not enclose salmon completely.) Roll out remaining pastry sheet on floured surface to 13-inch square. Cut into 4 equal squares. Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely. Pinch edges together to seal, brushing with egg mixture if necessary to adhere. Arrange salmon packages, seam side down, on prepared baking sheet. Cover and chill 30 minutes. (Can be made 8 hours ahead. Keep chilled.)

    Preheat oven to 400°F. Brush top of pastry with egg mixture. Bake until golden and thermometer inserted into fish registers 145°F, about 30 minutes.

    For dill sauce:
    Combine clam juice and wine in heavy small nonaluminum saucepan. Boil until reduced to 1/3 cup, about 9 minutes. Reduce heat to medium. Whisk in creème fraîche. Boil until reduced to 1 cup, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper.

    If crème fraîche is unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on temperature of room). Refrigerate until ready to use.

    Transfer salmon packages to plates. Spoon Dill Sauce around and serve.

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    • Potato Salad with Creamy Caviar Dressing Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 11:20 pm

    Serves 4.

    INGREDIENTS

  • 2/3 cup sour cream
  • 3 tablespoons chopped fresh dill
  • 2 tablespoons dijon mustard
  • 1/4 cup plus 4 teaspoons caviar

  • 1 pound baby red-skinned potatoes

  • 4 ounces haricots verts or slender green beans, trimmed

  • 2 heads belgian endive, sliced

  • 2 hard-boiled eggs, peeled, chopped
  • 1 bunch green onions, chopped

    DIRECTIONS

    Mix first 3 ingredients in medium bowl to blend. Fold in 1/4 cup caviar. Cover and refrigerate. (Dressing can be prepared 2 hours ahead. Keep refrigerated.)

    Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Using slotted spoon, transfer potatoes to work surface to cool. Cook beans in same pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Rinse beans under cold water to cool. Cut beans into 1-inch lengths. Cut potatoes into quarters.

    Combine potatoes, beans, endive, chopped eggs and green onions in large bowl. Add dressing and toss gently to coat. Season generously with salt and pepper. Divide salad among 4 plates. Top each with 1 teaspoon caviar.

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    • Pear Salad with Feta, Bacon, Hazelnuts and Shallot Vinaigrette Recipe

    Filed under: Recipes — Tags: , , , , , , — Anna @ 11:00 pm

    Serves 8.

    INGREDIENTS

  • 1 tablespoon plus 1/2 cup olive oil
  • 3/4 cup thinly sliced shallots
  • 8 bacon slices
  • 5 tablespoons sherry wine vinegar

  • 8 cups loosely packed and trimmed watercress (about 2 large bunches)

  • 2 heads belgian endive, trimmed, sliced crosswise
  • 3 ripe pears, halved, cored, thinly sliced
  • 3/4 cup crumbled feta cheese
  • 1/3 cup husked toasted hazelnuts, coarsely chopped

    DIRECTIONS

    Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallots; sauté until tender and golden, about 8 minutes. Transfer to small bowl; cool. Cook bacon in same skillet until crisp. Transfer to paper towels; drain. Crumble bacon into small pieces. Whisk vinegar and remaining 1/2 cup oil in medium bowl to blend. Stir in shallots. Season dressing generously with salt and pepper.

    Combine watercress, endive and pears in large bowl. Pour dressing over salad and toss to coat. Sprinkle with feta cheese, hazelnuts and bacon and serve.

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    • An Even Greater Caesar Salad Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 10:40 pm

    Serves 4.

    INGREDIENTS

  • 7 garlic cloves
  • 3/4 cup mayonnaise
  • 4 canned rolled anchovy fillets with capers, drained
  • 2 tablespoons plus 1/3 cup freshly grated parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon dijon mustard

  • 1/4 cup olive oil

  • 4 cups 3/4-inch bread cubes (made from day-old bread, crusts trimmed)

  • 1 large head romaine lettuce, cut into bite-size pieces

    DIRECTIONS

    Mince 3 garlic cloves in processor. Add mayonnaise, anchovies with capers, 2 tablespoons Parmesan cheese, lemon juice, Worcestershire sauce and mustardand process to blend. Transfer to medium bowl. Season with salt and pepper.

    Heat oil in heavy large skillet over low heat. Cut remaining 4 garlic cloves in half. Add to skillet and cook until garlic is golden brown, stirring frequently, about 8 minutes. Using slotted spoon, remove garlic form skillet and discard. Add bread cubes to skillet and cook over low heat until golden brown, stirring frequently, about 15 minutes. Remove from heat. Season with salt and pepper. Cool to room temperature.

    Place lettuce in large bowl. Toss with enough dressing to coat. Add remaining 1/3 cup parmesan cheese and croutons and toss gently to blend. Divide salad among 4 plates and serve.

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    • Whole Wheat Soda Bread with Dried Pears and Anise Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 10:20 pm

    Makes 2 Round Loaves.

    INGREDIENTS

  • 4 teaspoons aniseed
  • 1/4 cup anisette liqueur

  • 4 cups whole wheat flour

  • 2 cups unbleached all purpose flour
  • 1 cup old-fashioned oats
  • 1 tablespoon salt
  • 2 teaspoons baking soda
  • 2 1/4 cups buttermilk
  • 2 large eggs
  • 1/4 cup unsulfured (light) molasses

  • 1/4 cup (1/2 stick) unsalted butter, melted

  • 1 pound dried pears, cut into 1/2-inch pieces

    DIRECTIONS

    Preheat oven to 350°F. Butter heavy large baking sheet. Place 4 teaspoons aniseed in small sealable plastic bag; close bag. Using mallet, pound seeds until coarsely crushed. Combine crushed aniseed and anisette liqueur in small bowl.

    Stir both flours, oats, salt and baking soda in large bowl to blend. Whisk buttermilk, eggs, molasses and melted butter in medium bowl. Whisk in anisette mixture. Make well in center of dry ingredients. Pour buttermilk mixture into well; stir until blended. Mix in pears (dough will be dense and moist).

    Turn dough out onto floured surface. Knead gently until dough comes together and pear pieces are well distributed, about 2 minutes. Cut dough in half. Form each half into 6-inch round. Transfer to prepared baking sheet. Flatten slightly. Using sharp knife, cut 1/2-inch-deep cross in center of each round.

    Bake until bread is golden and sounds hollow when tapped and tester inserted into center of bread comes out clean, about 55 minutes. Transfer to racks. Cool completely. (Can be made ahead; wrap in foil and store at room temperature 1 day or freeze up to 2 weeks. Thaw bread; rewarm wrapped in foil in 350°F. oven about 15 minutes, if desired.)

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    • Meatball and Vegetable Soup Recipe

    Filed under: Recipes — Tags: , , — Anna @ 10:00 pm

    4 Main-Course Servings.

    INGREDIENTS

  • 1 pound ground beef
  • 1/2 cup fresh breadcrumbs
  • 1/3 cup grated parmesan cheese
  • 4 tablespoons chopped fresh parsley
  • 3 teaspoons dried oregano
  • 1 teaspoon salt

  • 3 14 1/2-ounce cans beef broth

  • 1 28-ounce can italian-style tomatoes
  • 6 carrots, diced
  • 4 medium potatoes, peeled, diced
  • 2 small onions, chopped
  • 4 large garlic cloves, chopped
  • 2 teaspoons dried thyme

    DIRECTIONS

    Combine ground beef, fresh breadcrumbs, grated Parmesan cheese, 2 tablespoons fresh parsley, 1 teaspoon dried oregano and 1 teaspoon salt in large bowl and blend well. Using moistened palms, shape mixture into 1-inch diameter meatballs.

    Bring broth to boil in heavy large Dutch oven over high heat. Drop in meatballs and cook 5 minutes. Add tomatoes with their juices, carrots, potatoes, onions, garlic, dried thyme and remaining 2 teaspoons oregano. Reduce heat to medium. Simmer soup uncovered until meatballs and vegetables are cooked through and tender, breaking up tomatoes with back of spoon, about 40 minutes. Season to taste with salt and pepper. Ladle soup into deep bowls. Sprinkle soup with remaining 2 tablespoons parsley and serve.

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    • Cream Of Cauliflower and Stilton Soup Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 9:40 pm

    Serves 4.

    INGREDIENTS

  • 1 1-pound head cauliflower, cut into small florets

  • 1/4 cup (1/2 stick) butter

  • 1 medium onion, chopped
  • 1 leek (white and pale green parts only), chopped
  • 3/4 cup chopped celery
  • 1/4 cup all purpose flour
  • 3 cups canned vegetable broth
  • 1 cup (or more) milk

  • 3 ounces stilton cheese, crumbled

  • ground white pepper

    DIRECTIONS

    Blanch 1 cup cauliflower florets in medium pot of boiling salted water until just crisp-tender, about 2 minutes. Drain. Rinse under cold water; drain well. Set aside.

    Melt butter in heavy large saucepan over medium heat. Add onion, leek, celery, and remaining cauliflower. Cover and cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add flour and stir 2 minutes. Gradually stir in vegetable broth. Add 1 cup milk. Bring mixture to a boil. Reduce heat. Cover partially and simmer until vegetables are very tender and soup thickens, stirring occasionally, about 20 minutes. Puree soup in blender in batches until smooth. Return to same saucepan. (Cauliflower and soup can be prepared 1 day ahead. Cover separately and refrigerate. Bring cauliflower to room temperature before using.)

    Bring soup to simmer, thinning with more milk, if desired. Gradually add Stilton, stirring until melted. Season to taste with white pepper and salt.

    Ladle soup into bowls. Garnish with reserved cauliflower and serve.

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    • Sun-Dried Tomato Aioli Dip with Crudites Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 9:20 pm

    Serves 20.

    INGREDIENTS

  • 6 garlic cloves, peeled, halved
  • 1/2 teaspoon salt
  • 12 oil-packed sun-dried tomatoes, drained, patted dry, chopped
  • 2 cups nonfat cottage cheese
  • 2/3 cup plain nonfat yogurt
  • 1/2 cup low-fat mayonnaise

  • assorted fresh vegetables

    DIRECTIONS

    Place garlic on cutting board. Sprinkle with 1/2 teaspoon salt. Using flat side of knife, crush garlic. Add sun-dried tomatoes; mince to coarse paste. Puree cottage cheese in processor. Add yogurt and mayonnaise and blend well. Add garlic paste; process to blend. Season with salt. (Can be made 1 day ahead. Chill.)

    Serve aioli with vegetables.

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    • Smoked Turkey Spring Rolls Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 9:00 pm

    All the good taste of deep-fried egg rolls without all the fat.

    Makes 42.

    INGREDIENTS

  • 3 english hothouse cucumbers, coarsely grated
  • 3/4 teaspoon salt

  • 9 tablespoons plum sauce

  • 3 tablespoons rice vinegar
  • 2 tablespoons oriental sesame oil
  • 18 ounces thinly sliced smoked turkey breast, cut into thin strips
  • 3 cups finely chopped green onions
  • 1/4 cup chopped fresh mint

  • 46 6-inch-diameter rice paper rounds

  • 42 fresh mint leaves

  • additional plum sauce

    DIRECTIONS

    Mix cucumbers and 3/4 teaspoon salt in strainer; let stand 15 minutes. Rinse well. Squeeze cucumbers dry. Wrap in kitchen towel to remove excess moisture.

    Whisk 9 tablespoons plum sauce, vinegar and oil in large bowl to blend. Mix in turkey, green onions and chopped mint. Season with salt and pepper. Mix cucumbers into filling.

    Fill another large bowl with hot water. Place 1 rice paper round in hot water until softened, about 30 seconds. Remove from water; place on towel and pat dry. Place 2 tablespoons filling in center of rice paper. Top with 1 mint leaf. Fold sides of rice paper over filling; roll up tightly. Repeat with remaining rice paper, filling and mint. (Can be made 6 hours ahead. Place spring rolls in single layer on platters. Cover with plastic; chill.)

    Serve with additional plum sauce.

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    • Shrimp and Lime Tostadas Recipe

    Filed under: Recipes — Tags: , , — Anna @ 8:40 pm

    These mini tostadas make terrific appetizers. The topping is seasoned with cumin, serrano chili and cilantro.

    Makes 54.

    INGREDIENTS

  • 9 5- to 6-inch corn tortillas, each cut into 6 wedges

  • nonstick vegetable oil spray

  • 3 garlic cloves, unpeeled

  • 1 tablespoon cumin seeds

  • 1 1/2 pounds uncooked medium shrimp, peeled, deveined

  • 3 1/2 teaspoons finely grated lime peel
  • 6 tablespoons fresh lime juice
  • 6 tablespoons plain nonfat yogurt
  • 6 tablespoons chopped fresh cilantro
  • 2 1/2 teaspoons minced seeded serrano or jalapeño chili

    DIRECTIONS

    Preheat oven to 325°F. Place tortilla wedges in single layer on 2 large baking sheets. Bake until crisp, turning once, about 30 minutes. Cool on baking sheet.

    Spray small baking dish with oil spray. Add garlic; cover with foil. Bake until tender, about 30 minutes. Cool slightly. Peel garlic; mash in small bowl.

    Heat small skillet over medium heat. Add cumin seeds; stir until fragrant, about 1 minute. Grind in spice grinder or in mortar with pestle. Add to garlic.

    Bring large pot of water to boil. Add shrimp and lime peel and cook until shrimp are opaque, about 3 minutes. Drain shrimp and lime peel in fine strainer. Cool. Coarsely chop shrimp. Transfer shrimp and lime peel to bowl.

    (Tortillas, garlic mixture and shrimp can be made 1 day ahead. Store tortillas in airtight containers at room temperature. Chill garlic mixture and shrimp separately.)

    Add lime juice, yogurt, chopped cilantro, chili and garlic mixture to shrimp. Season with salt and pepper. Spoon atop tortilla chips and serve.

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