Category Archives: Recipes

Cod with Brussels Sprouts, Bacon, and Carrot Puree

02 Friday Feb 2018

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This was very good.  Our oldest even took seconds of Brussels Sprouts.  So, I might put them in the rotation even if they’re not with this specific recipe.

Adapted from The Yellow Table’s recipe

Ingredients (serves 8):
1 cup chopped bacon
2 cups shredded Brussels Sprouts
½ cup white wine
2 Tbsp olive oil
8 6-oz servings of cod (adjust accordingly, I will try a full fillet that I cut later next time.)
Salt & pepper
20 oz carrot puree (I used Wegman’s which has a nice hint of ginger.)

Directions:

The Brussels Sprouts and cod can be made in parallel.

Brussels Sprouts:

  1. Cook the bacon in a large frying pan over medium-high heat until it begins to brown.
  2. Add the Brussels Sprouts and cook for about 3 minutes, until wilting and bright green.
  3. Add the white wine and simmer until it evaporates.
  4. Remove from heat.  Salt and pepper to taste.

Cod:

  1. Preheat the oven to 425°.
  2. Salt and pepper the cod.
  3. Heat the oil in a large non-stick pan over medium-high heat.  (I used a non-stick roasting pan.)
  4. Add the cod, skin side down.  Sear the fish for 3 minutes.
  5. Flip the cod pieces and move the pan to the oven.
  6. Cook for 5 more minutes or until the fish flakes easily.

Heat the carrot puree per the package instructions.

Plate separately, or stack: carrot puree first, topped by cod, then Brussels Sprouts.

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Green Tea Poached Salmon with Soba Noodles

26 Friday Jan 2018

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Green Tea Poached Salmon with Soba Noodles
adapted from Green-Tea-Poached Salmon with Soba

Ingredients (4 servings):

4 oz soba noodles
1 (2-inch) piece fresh ginger, thinly sliced
3 cloves garlic, smashed
3 cups chicken broth
5 green tea bags or 1 tea ball full of green tea
2 6-oz skinless salmon fillets
3/4 cups frozen edamame (optional)
1 tsp sesame oil
2 green onions, sliced
1 lime, sliced in wedges

Directions:

  1. Cook the soba noodles according to the package directions.  Drain and rinse with cold water.
  2. In a medium pot combine the ginger, garlic, broth, and 3 cups of water.  Bring to a boil.
  3. Remove from the heat.  Add the tea and let stand 3 minutes.  Remove and discard the tea.
  4. Heat broth to a simmer on high.  Add salmon and reduce heat to medium.  Cook 3 minutes.
  5. Discard the ginger and garlic.
  6. Break up the salmon into 3-4 chunks per fillet.
  7. Add the edamame, if using, and the sesame oil.
  8. Cook 2-4 minutes until salmon is opaque.
  9. Season with salt.
  10. Serve over noodles.
  11. Top with green onions, lime juice, and sriracha (optional).

Salmon in Puff Pastry with Dill Sauce

19 Friday Jan 2018

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Admittedly, this is not the prettiest dish to photograph.  But, it is very tasty and very easy for something that looks and sounds rather spectacular.  The dill sauce is not strictly necessary, but I find the dish rather dry without it.  Added bonus – you can prep it in the morning and refrigerate until cooking it at dinnertime.

Salmon in Puff Pastry with Dill Sauce
adapted from Salmon and Rice Wrapped in Pastry with Dill Sauce

Ingredients (4 servings):

Salmon:
2 Tbsp butter
½ cup minced leek
6 oz chopped shiitake mushrooms
2 sheets frozen puff pastry, thawed
4 6-oz skinless salmon fillets
Salt & pepper

Dill Sauce:
2/3 cup clam juice
½ cup dry white wine
1 ¼ cups crème fraîche
3 Tbsp minced fresh dill
Salt & pepper

Directions:

Salmon, Part 1:

  1. Melt butter in a medium saucepan over medium-low heat.  Add leek and saute until it just softens, about 4 minutes.
  2. Add mushrooms, cover, and cook until the mushrooms release their juices – about 5 minutes.
  3. Uncover, increase heat to medium-high, and saute until the moisture evaporates – about 5 minutes.
  4. Season with salt and pepper.
  5. Cook completely.

Salmon, Part 2:

  1. Roll out one sheet of puff pastry into a 12-inch square.  Cut into 4 equal smaller squares.
  2. Divide the leek/mushroom mixture among the squares.  Note: if you have eaters who would prefer not to have leeks/mushrooms you can just leave them out at this step.
  3. Place one piece of salmon diagonally across each square. IMG_7347 (2)
  4. Roll out the second puff pastry sheet to a 13-inch square and quarter.
  5. Bring the open corners (upper rights and lower lefts in above picture) over the salmon and top with the second puff pastry piece, tucking its corners under.  If possible, bring the small corners of the top sheet under also to seal the ends of the salmon.  Note: it is not critical to do this, but the more sealed the better.
  6. Transfer to a lined baking sheet. IMG_7348
  7. Cover and chill for at least 30 minutes, or up to 8 hours.

Baking:

  1. Preheat the oven to 400°F.
  2. Bake until fish reaches 145°F, or about 30 minutes.
  3. Serve with dill sauce.

Note:  The inside will be VERY hot.  If you have small children, cut theirs open to allow them to cool before reaching the table.

Dill Sauce:

  1. Boil the clam juice and wine in a small saucepan until reduced to 1/3 cup, about 10 minutes.
  2. Reduce heat to medium and whisk in the crème fraîche.  Reduce to about 1 cup – about 5 minutes.
  3. Remove from heat.  Stir in dill.  Season with salt and pepper.

A Review of Stop & Shop’s Recipe for Korean Stir-Fry with Pork and Asian Noodles

15 Friday Dec 2017

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Korean Stir-Fry with Pork and Asian Noodles

I’ve been trying some new recipes while we are between baseball and soccer seasons.  First, right off the bat, this is a recipe we would try again.  That being said, I think some comments and modifications are in order.

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Some notes about us, because that may affect how you perceive the comments:

  • We don’t eat many stir frys.
  • We’ve never had veggie noodles.  And, I’m the only one here who really likes sweet potatoes.
  • I haven’t cooked these noodles or with Korean BBQ sauce before, but those both seemed well within our reach.
  • I am a zero pepper person, though most of the family would prefer things spicier.

There are definite pros:

  1. This recipe is super easy.  The most time consuming thing was cutting up the pork.  Plus, it gives suggestions for preparation that can be done in advance.
  2. It is good and was accepted by all the kids.
  3. It’s quick, and makes a complete meal in one pot.
  4. The ingredients are not hard to find.  I did not buy all of them at Stop & Shop, despite this being their recipe.  I’m sure I could have.

But, I would change things up a bit:

  1. It needs more sauce, like double the amount.
  2. And, I think pretty much anyone could handle a spicier sauce.  They sell a spicy Korean BBQ sauce also which I would recommend.
  3. The sweet potato noodles felt a bit gimicky.  They tasted fine and were cooked properly, they just didn’t seem necessary.
  4. On the other hand, this could easily be made vegetarian by leaving out the pork.  You wouldn’t be missing much, but I would leave the sweet potato noodles in.

In summary: more sauce, possibly spicier, and leave out either the sweet potato noodles or pork.

**Stop & Shop is not everywhere within the US.  In the Metro DC area, for example, it is known as Giant.  Maybe other names elsewhere.

Parcel Baked Salmon with Potato & Green Beans

15 Friday Sep 2017

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We’re always up for new menu items and this looked like a flavor profile we’d enjoy.  Plus, the complete meal concept seemed like a win.  And, thankfully, everyone really liked it so it will go into the regular rotation.

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A couple of notes:

  • I didn’t serve it in the pouches because I didn’t want to be dealing with the papers at the table.  But, it looks better if you do.
  • Next time I’ll cut the potatoes about half this size.
  • I tried a mix of green and wax beans.  While wax aren’t terrible, green are the better choice.
  • I didn’t put leeks in the kids portions.  That’s one of the nice things about pouch cooking.  It’s easy to customize and label everyone’s portions.  I also chopped up the leeks for the adults.
  • You can make these a day ahead and store in the fridge.

Ingredients (per four servings):
1 leek, halved and washed thoroughly
12 ounces green beans
1 lb potatoes
4 salmon fillets
4 tsp paprika
1 lime, quartered

Directions:

  1. Preheat the oven to 400°.  Cut 4 squares of parchment paper.
  2. Slice leeks and potatoes to bite size pieces.  Cut the green beans to 2 inch lengths.
  3. Place ¼ of the green beans in the center of each piece of parchment paper.  Top with the leeks and potatoes.  Sprinkle with a little salt and pepper.
  4. Place the salmon on top of the vegetables.  Sprinkle with 1 tsp paprika each and a little more salt.

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  5. Seal your pouches and transfer to a baking sheet.
  6. Bake for 20 minutes.
  7. Serve with the lime wedges.

Chocolate Decadence

08 Friday Sep 2017

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Some would argue this is not a cake, but I put it in the cake category.  Garnish with raspberry coulis (reduction of 2 cups of raspberries and 2 Tbsp sugar), whipped cream, and fresh raspberries.

Chocolate Decadence
adapted from Forest Gump™ My Favorite Chocolate Recipes

Ingredients:
2 2/3 cups (16 ounces) semisweet chocolate
2/3 cup butter
5 eggs
2 Tbsp sugar
2 Tbsp flour

Directions:

  1. Preheat oven to 400°.
  2. Line the bottom of a 9-inch springform pan with parchment paper.
  3. Melt butter and chocolate together – use microwave or double boiler.
  4. Place eggs in a large mixing bowl.  Temper the eggs with some of the chocolate mixture.  Slowly incorporate all of the chocolate.  Beat at medium speed for 10 minutes.
  5. Fold in the sugar and flour.
  6. Pour batter into prepared pan.  Bake for 15 minutes.  Dessert will not be set in the center.)  Remove from oven; cover and chill thoroughly.

Tri-tip with Chimichurri

14 Friday Jul 2017

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We made a new discovery this week.  We tried it one weekend, and then decided we liked it so much that we made it again the second weekend.  So, if you noticed tri-tip in my grocery purchases twice in the same week, that’s why.

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I didn’t invent, or even much alter, these recipes.  I just put them all together.  The first time through we tried sugar snap peas as the side.  We all agreed that while we liked sugar snap peas (and I had them already needing to be eaten with something), they weren’t right for this dish.  The cauliflower was a much better option, but we may continue trying other sides.

First the tri-tip with chimichurri.  This was a nice, simple recipe from Bon Appetit.  There were a few modifications:

  • We omitted the sesame seeds.
  • I substituted 1 Tbsp sugar for the agave nectar.
  • Next time I’m going to try making the chimichurri in a food processor or blender because we’d prefer the greens a bit more broken down.

Next, the bread.  This is King Arthur Flour’s French-Style Country Bread.  I’d never made it before pairing it here, but it is very good and will definitely enter the rotation with other meals also.  Note, the first time I made this I used 2 hours for the starter and the full times for the rises.  This produced a very soft bread with larger holes.  The second time I was in a bit of a hurry so I shortened all the times a bit.  Both were tasty, but I’d recommend going for the longer times for truly light, airy bread.

Not pictured, but with the bread, we had guacamole.  Definitely recommend putting this on the bread.

The cauliflower held its own much better than the peas.  It’s a recipe we make a few times a year.  The kids prefer it without the cheese sauce which is easy enough to accommodate.

Chicken and Walnuts

02 Friday Jun 2017

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This is a very Americanized version of an Asian inspired dish.  It works equally well with tofu to produce a vegetarian version.  It is also easy to double or triple depending on your needs.  Serve over rice or noodles with a vegetable on the side.

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Ingredients:
1-2 lbs boneless chicken thighs, cut up
*** works equally well with tofu or boneless chicken breasts, depending on your tastes
¼ cup brown sugar
1/3 cup soy sauce
¼ cup apple juice
2 T red wine vinegar
2 T vegetable oil
½ tsp ground ginger
½ tsp pepper
¼ cup sliced scallions
½ cup walnuts

Directions:

  1. Combine brown sugar through pepper to create the marinade.
  2. Marinate chicken at least half an hour.
  3. Drain chicken, saving the marinade.
  4. Stir fry the chicken with the scallions.
  5. When the chicken is cooked through, add the marinade to the pan and reduce.
  6. Add the walnuts just before serving.

Rack of Lamb with Mustard Rub

19 Friday May 2017

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This recipe originally called for bread crumbs, but the crust just didn’t stick properly.  Since it was still very tasty, I adapted it a bit to keep the flavor, but loose the crumbles.  Unfortunately, I didn’t get a picture after cooking, but you get the idea.

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Rack of Lamb with Mustard Rub
Adapted from Rack of Lamb with Mustard-Bread Crumb Crust, Williams-Sonoma Steak & Chop

Ingredients:
2 racks of lamb, frenched
Rub:
2 tsp dried rosemary
2 tsp minced garlic
1 Tbsp olive oil
2 Tbsp mustard
Salt & pepper to taste

Directions:

  1. Preheat the oven to 450°.
  2. Line one sheet pan with aluminum foil.  Place racks with the ribs outward (pictured above).
  3. Combine rub ingredients and spread evenly over both racks.
  4. Roast to an internal temperature of 130°, about 15 minutes.
  5. Transfer to a carving board and rest, tented, for 5-10 minutes before serving.
  6. Carve into chops to serve.

Broccoli & Cashew Stir-Fry

12 Friday May 2017

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This side is suggested with the pork dumplings, but it could go with any number of main dishes or even be a light dinner by itself.

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Broccoli and Cashew Stir-Fry
adapted from Family Fun magazine, February 2010

Ingredients:
4 tsp vegetable oil
3 scallions: whites minced, greens sliced on the bias
2 tsp minced fresh ginger
5 cups broccoli florets (or however much your family will eat)
2 cloves minced garlic
¼ tsp crushed red pepper
¼ cup water
2/3 cup thinly sliced red bell pepper
1/3 cup roasted, unsalted cashews (raw will work also, but unsalted is key)

Directions:

  1. Heat the oil in a large non-stick skillet over medium-high heat.
  2. Add the scallion whites and ginger.  Stir fry until just fragrant; about 30 seconds.
  3. Add the broccoli.  Cook for 2 minutes.
  4. Add the garlic and crushed red pepper.  Toss to mix.
  5. Pour in the water and cover.
  6. Reduce heat to medium and steam until the broccoli is just crisp-tender, about 3 minutes.
  7. Uncover the skillet and raise the heat back to medium-high.
  8. Add the bell pepper and toss to combine.  Stir fry briefly to soften the bell pepper.
  9. Stir in the cashews and scallion greens.
  10. Enjoy.