Day Recipe Food Community

March 10, 2008

Roasted Salmon with Red Pepper and Corn Relish Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 9:22 pm

Roasting is probably the easiest way to prepare salmon for a crowd; it requires minimal attention and ensures an effortlessly elegant presentation. What to drink: More Champagne or a fruity red, such as a young Rioja or a Sangiovese.

Makes 10 servings.

INGREDIENTS

  • 2tablespoons plus 2 teaspoons coriander seedsrelish
  • 4red bell peppers4tablespoons extra-virgin olive oil
  • 4cups fresh corn kernels (from about 4 ears)
  • 4green onions, thinly sliced
  • 3garlic cloves, minced
  • 2tablespoons chopped fresh thyme
  • 1/4cup dry white wine
  • 2tablespoons fresh lemon juice
  • 1tablespoon honey
  • 1/4cup chopped fresh italian parsleysalmon
  • 1/4cup extra-virgin olive oil
  • 1/4cup fresh lemon juice
  • 2tablespoons honey
  • 2tablespoons paprika
  • 2teaspoons salt
  • 105- to 6-ounce skinless salmon fillets (each about 1 3/4 inches thick)

DIRECTIONS Toast coriander seeds in small skillet over medium heat until aromatic, stirring frequently, about 2 minutes. Cool slightly. Crush in mortar with pestle.

For relish: Char bell peppers over gas flame or under broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers; cut into 1/2-inch pieces. Set aside.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add corn and green onions and sauté until corn begins to brown in spots, about 5 minutes. Add garlic and thyme; sauté 2 minutes. Add wine and stir until liquid evaporates, about 1 minute. Remove from heat. Stir in bell peppers, lemon juice, honey, and remaining 2 tablespoons olive oil. Add 1 1/2 teaspoons crushed coriander seeds. (Relish can be made 8 hours ahead. Cover and refrigerate. Stir over medium heat until heated through before serving.) Stir parsley into relish. Season to taste with salt and pepper.

For salmon: Preheat oven to 400°F. Line large baking sheet with foil. Mix first 5 ingredients and remaining crushed coriander seeds in medium bowl. Brush salmon all over with mixture. Transfer to prepared baking sheet. Roast salmon until opaque in center, about 10 minutes. Transfer to platter. Spoon relish over salmon and serve.

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Butterflied Leg Of Lamb Recipe

Filed under: Recipes — Tags: , , , — Anna @ 8:00 pm

Grilled lamb (how special!) is best when marinated overnight. For a less salty flavor, use light soy sauce.

Makes 8 servings.

INGREDIENTS

  • 3/4 cup each dry red wine and soy sauce
  • 4 large cloves of garlic, crushed
  • 1 tablespoon coarsely ground black pepper
  • 10 tablespoons coarsely chopped flat-leaf parsley
  • 1 butterflied leg of lamb (about 4 to 5 pounds)

DIRECTIONS 1. Combine the wine, soy sauce, garlic, pepper and 8 tablespoons parsley. Pour over lamb in a shallow dish. Refrigerate, covered, 6 hours or overnight, turning the lamb frequently. Remove lamb; reserve marinade.

2. Grill lamb 4 inches above hot coals, about 20 minutes on each side, basting frequently. Check for doneness frequently after 30 minutes of grilling. Cut into thin slices on the diagonal, arrange on a platter and serve immediately, sprinkled with the remaining parsley.

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Mushroom Wraps with Spinach, Bell Peppers and Goat Cheese Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 8:00 pm

At the end of the century, vegetarian cooking gained wide acceptance-and became sophisticated. Wraps (basically burritos) were a hot fast food; everything from Thai chicken to ahi tuna got “wrapped” in flour tortillas or flatbread. The two trends pair up in this terrific dish. To make these even more like burritos, add one 15- to 16-ounce can of drained black beans to the filling.

Makes 6 servings.

INGREDIENTS

  • 1/4cup olive oil
  • 1 1/2pounds portobello mushrooms, stemmed, caps thinly sliced
  • 214 1/2-ounce cans mexican-style stewed tomatoes6burrito-size flour tortillas
  • 1 1/2cups crumbled soft fresh goat cheese (such as montrachet; about 7 ounces)
  • 12tablespoons chopped green onions
  • 12tablespoons chopped fresh cilantro
  • 2cups sliced yellow bell peppers
  • 2large plum tomatoes, seeded, cut into thin strips
  • 3cups lightly packed baby spinach leaves (about 3 ounces)

    DIRECTIONS

    Heat oil in large pot over medium-high heat. Add mushrooms and sauté until tender, about 10 minutes. Add canned tomatoes with juices. Cook until liquid thickens slightly, about 15 minutes. Season mushroom mixture with salt and pepper.


    Heat large skillet over high heat. Add 1 tortilla to skillet and cook until pliable, about 15 seconds per side. Place on work surface. Spoon 1/6 of mushroom mixture in strip on lower half, leaving 2-inch border at sides. Top with 1/4 cup cheese, 2 tablespoons onions, 2 tablespoons cilantro, 1/6 of peppers and tomatoes, then 1/2 cup spinach leaves. Fold in sides of tortilla over filling; fold up bottom and continue to roll up, enclosing filling. Repeat with remaining tortillas and filling.

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    • Cumin Financiers Recipe

    Filed under: Recipes — Tags: , , — Anna @ 7:50 pm

    La Famille gives these sweet petits fours new personality by adding cumin. To make them, we started with Faye Levy’s recipe, from our October 1990 issue.

    Active time: 20 min Start to finish: 1 1/4 hr

    Makes 24 cookies.

    INGREDIENTS

    • 1/2cup plus 3 tablespoons blanched slivered almonds (3 oz)
    • 1/2cup plus 2 tablespoons sugar
    • 6tablespoons all-purpose flour
    • 1/4teaspoon ground cumin
    • 1/4teaspoon salt
    • 4large egg whites
    • 1/8teaspoon almond extract
    • 1stick (1/2 cup) unsalted butter, plus additional for buttering barquette tins
    • 1/2teaspoon whole cumin seedsspecial equipment:12 (1/8-cup) barquette tins

    DIRECTIONS Finely grind almonds with 2 tablespoons sugar in a food processor and transfer to a 2 1/2- to 3-quart heavy saucepan. Whisk in remaining 1/2 cup sugar, then whisk in flour, ground cumin, and salt until combined well. Add whites and almond extract and whisk to combine well.

    Put oven rack in middle position and preheat oven to 400°F. Butter barquette tins using a pastry brush and softened butter.

    Melt stick of butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then cook until butter is golden brown and has a nutty fragrance, 12 to 15 minutes.Heat almond mixture over moderately low heat, whisking constantly, until just warm to the touch, then remove from heat and add butter in a slow stream, whisking constantly. Let batter stand, uncovered, 5 minutes.

    Stir batter, then spoon 2 tablespoons into each buttered tin, filling them three-fourths full. Sprinkle with half of cumin seeds. Put tins on a baking sheet and bake until financiers are firm to the touch and edges are golden, 10 to 15 minutes. Turn out onto racks to cool completely. Stir batter and make 12 more financiers in same manner, sprinkling with remaining cumin seeds before baking.

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    Purslane, Meyer Lemon, and Pear Salad with Kaffir Lime Vinaigrette Recipe

    Filed under: Recipes — Tags: , , , , , , , , — Anna @ 6:04 pm

    For this recipe, it’s worth the effort to look for purslane at your local farmers market or specialty produce store. The salad green’s fleshy texture and subtle citrus notes work well with the gentle flavors of Meyer lemon and kaffir lime leaves.

    Active time: 45 min Start to finish: 1 1/2 hr

    Makes 6 servings.

    INGREDIENTS

    • for vinaigrette
    • 1lemon
    • 1stalk fresh lemongrass, 1 or 2 tough outer leaves discarded and root end trimmed
    • 3/4cup chicken stock or broth
    • 1small (1 1/2- to 2-inch) dried chile (preferably thai)
    • 6(2- by 1 1/4-inch) fresh or frozen kaffir lime leaves
    • 1/4cup olive oil
    • 1 1/2teaspoons cornstarch dissolved in 1 teaspoon water
    • 1teaspoon minced fresh oregano
    • 1teaspoon minced fresh chervil
    • 1teaspoon minced fresh flat-leaf parsleyfor salad
    • 1meyer lemon
    • 6firm-ripe small seckel pears (3/4 lb total)
    • 6radishes, trimmed
    • 3/4lb purslane, coarse stems discarded
    • 1 1/2tablespoons olive oil
    • 1tablespoon fresh lemon juice
    • fleur de sel to taste accompaniment: jasmine rice crackers
    • special equipment:a japanese benriner or other adjustable-blade slicer

    DIRECTIONS Make vinaigrette:
    Cut peel, including white pith, from lemon with a small sharp knife. Working over a bowl to catch juices, cut lemon segments free from membranes, letting segments drop into bowl.

    Crush lemongrass stalk with side of a heavy knife (to release oils), then thinly slice. Bring stock, lemongrass, and chile to a boil in a 1- to 1 1/2-quart heavy saucepan. Cover pan and remove from heat, then let stand 20 minutes.

    Return to a boil and add lemon segments with juice and lime leaves. Cover pan and remove from heat, then let stand 20 minutes more.

    Pour mixture through a fine-mesh sieve into a small bowl, discarding solids, then return to saucepan and whisk in oil. Bring vinaigrette to a boil and whisk in cornstarch mixture, then simmer, whisking occasionally, 2 minutes. Cool completely. Whisk in herbs and salt and pepper to taste.

    Make salad:
    Using slicer, cut Meyer lemon (with skin) crosswise, pears lengthwise (discarding cores), and radishes lengthwise into very thin slices (about 1/16 inch thick) and transfer to a large bowl. Add purslane, oil, lemon juice, and fleur de sel and pepper to taste and toss gently.

    Divide salad among 6 plates and spoon vinaigrette over and around each. Serve salads with jasmine crackers on the side.

    Cooks’ note:
    • Vinaigrette (without herbs) can be made 1 day ahead and chilled, covered. Bring to room temperature, then whisk in herbs just before serving.

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    Grilled Chicken Salad with Greens and Balsamic Dressing Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 3:00 pm

    Variations on the grilled chicken salad were everywhere in recent years. Likewise, balsamic vinegar dressings and marinades often turned up on menus, olivada (olive paste) became a pantry staple, packaged salad greens were popular convenience items, and fennel and radicchio became regulars in the produce bins.

    Makes 4 servings.

    INGREDIENTS

  • 1/2cup plus 2 tablespoons olive oil
  • 1/2cup balsamic vinegar
  • 2tablespoons olivada
  • 1large garlic clove, minced
  • 4boneless chicken breast halves with skin
  • 4teaspoons minced fresh thyme14.5- to 5-ounce bag mixed baby greens
  • 1small fresh fennel bulb, cored, thinly sliced
  • 1/2large head radicchio, thinly sliced
  • 1/2cup thinly sliced red onion
  • 12fresh figs, quartered (optional)
  • toasted pine nuts

    DIRECTIONS

    Whisk1/2 cup oil, vinegar, olivada and garlic in small bowl to blend; season with salt and pepper. Place chicken in 8x8x2-inch dish; sprinkle with thyme. Pour 1/2 cup dressing over chicken; turn to coat. Whisk 2 tablespoons oil into remaining dressing in small bowl. Cover chicken and dressing separately; chill at least 4 and up to 6 hours, turning chicken occasionally.


    Prepare barbecue (medium-high heat). Bring dressing to room temperature. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt and pepper. Grill until cooked through, about 5 minutes per side. Transfer to plate.


    Combine greens, fennel, radicchio and onion in large bowl; toss with remaining dressing. Mound on 4 plates. Slice chicken breasts lengthwise into 1/4-inch-thick slices. Arrange atop salads. Garnish with figs, if desired, and pine nuts.

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    • Creamy Polenta with Gorgonzola and Spinach Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 2:29 pm

    Makes 4 to 6 side-dish servings.

    INGREDIENTS

    • 4cups low-salt chicken broth
    • 2garlic cloves, chopped
    • 2teaspoons chopped fresh rosemary
    • 1 1/2cups polenta (coarse cornmeal)*
    • 1cup (packed) chopped fresh spinach
    • 1/2cup whipping cream
    • 1cup crumbled gorgonzola cheese
    • 3tablespoons chopped fresh parsley

    DIRECTIONS Bring first 3 ingredients to boil in large saucepan. Gradually whisk in polenta. Reduce heat and simmer until mixture thickens, stirring often, about 10 minutes. Add spinach and stir until wilted, about 2 minutes. Add cream and simmer until almost absorbed and polenta thickens, about 5 minutes. Add cheese and parsley; stir until cheese melts. Season to taste with salt and pepper. Transfer to bowl and serve.

    * Sold at Italian markets, natural foods stores, and some supermarkets.

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    Tomato and Apple Chutney Recipe

    Filed under: Recipes — Tags: , , — Anna @ 12:16 pm

    This chutney is well worth the 1-month wait it takes for the spices to mellow. Try it with grilled shrimp or fish, or on grilled chicken or cheese sandwiches.

    Active time: 2 hr Start to finish: 31/2 hr (plus 1 month for flavors to develop)

    Makes 4 to 5 (1/2-pint) jars.

    INGREDIENTS

    • 1(3-inch) cinnamon stick
    • 1teaspoon black peppercorns
    • 1/2teaspoon coriander seeds
    • v6whole cloves
    • 3lb ripe tomatoes, peeled, seeded, and coarsely chopped
    • 2granny smith apples,peeled, cored, and cutinto 1/2-inch pieces
    • 1cup golden raisins
    • 2garlic cloves, minced
    • 1fresh serrano chilechile, minced, including seeds
    • 1tablespoon finely chopped peeled fresh ginger
    • 1cup cider vinegar
    • 1/2cup fresh orange juice
    • 1/3cup fresh lime juice
    • 1cup packed light brown sugar
    • 1teaspoon salt
    • 1teaspoon cumin seeds
    • 1/2teaspoon mustard seedsspecial equipment:5 (1/2-pint) canning jars with lids and screw bands; cheesecloth

    DIRECTIONS Sterilize jars and lids.

    Tie cinnamon stick, peppercorns, coriander seeds, and cloves in a cheesecloth bag and put in a5- to 6-quart heavy pot. Stir in remaining ingredients and bring to
    a rolling boil over moderate heat. Reduce heat and simmer, uncovered, stirring frequently, until thick, about 1 1/4 hours. Discard cheesecloth bag.

    Drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle chutney into jars, leaving1/4 inch of space at top, then run a thin knife between chutney and jar to eliminate air bubbles.

    Seal, process, and store filled jars, boiling boiling chutney in jars 10 minutes.

    Let chutney stand in jars at least1 month for flavors to develop.

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    Roasted-Tomato Soup with Parmesan Wafers Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 12:00 pm

    INGREDIENTS

    • 4lb tomatoes, halved lengthwise
    • 6garlic cloves, left unpeeled
    • 3tablespoons olive oil
    • 1/2teaspoon salt
    • 1/4teaspoon black pepper
    • 1medium onion, finely chopped
    • 1/2teaspoon dried oregano, crumbled
    • 2teaspoons sugar
    • 2tablespoons unsalted butter
    • 3cups chicken stock or low-sodium broth
    • 1/2cup heavy creamaccompaniment: parmesan wafers
    • garnish:fresh oregano sprigs

    DIRECTIONS Put oven rack in middle position and preheat to 350°F.

    Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.

    Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

    Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.

    Divide soup among 8 bowls and float 1 wafer in center of each.

    Cooks’ note:
    • Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat just before serving.

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    Wild Mushroom Risotto Recipe

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

    Popular in the Italian kitchen for eons, risotto and wild mushrooms were embraced in the nineties by American home cooks and restaurant chefs alike. Offer this delicious version as a starter or a main course.

    Makes 6 first-course or 4 main-course servings.

    INGREDIENTS

  • 5cups canned low-salt chicken broth
  • 1/2ounce dried porcini mushrooms,* rinsed2tablespoons (1/4 stick) butter
  • 1tablespoon extra-virgin olive oil
  • 2 1/2cups finely chopped onions
  • 12ounces crimini mushrooms, finely chopped
  • 2large garlic cloves, minced
  • 1tablespoon minced fresh thyme
  • 1tablespoon minced fresh marjoram
  • 1 1/2cups arborio rice or medium-grain white rice
  • 1/2cup dry white wine
  • 1/2cup grated parmesan cheese
  • additional grated parmesan cheese

    DIRECTIONS

    Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushrooms and chop finely. Cover broth and keep warm over very low heat.


    Melt butter with oil in heavy large saucepan over medium heat. Add onions; sauté until tender, about 10 minutes. Add crimini mushrooms; sauté until tender, about 8 minutes. Add porcini, garlic and both herbs; sauté 4 minutes. Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes. Add 1 cup hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes. Mix in 1/2 cup cheese. Season with salt and pepper. Serve, passing additional cheese separately.


    *Porcini are available at Italian markets and many supermarkets.

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