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Showing posts with label Easy to Make Meals. Show all posts
Showing posts with label Easy to Make Meals. Show all posts

Tuesday, October 3, 2017

Fast, Easy and Delicious Can't-Resist Salmon for a Meal or an NFL Game Day Snack

Eating healthy makes good sense and doesn't have to take a lot of time. One of my favorite dishes is a dry rub roasted salmon that makes its own glaze.

Roasting a salmon filet is perfect for a family meal, NFL game day or a party entree. For a pot-luck dinner last weekend with friends, I  made roasted salmon and a Little Gem lettuce salad with carrots. Healthy, nutritious and delicious and oh so easy.
To get the salmon from refrigerator-to-table, all I needed to do was season the filet with dry rub and place it in the refrigerator. Overnight the mix of sugar, salt and aromatics drew moisture out of the fish. The dry rub turned into a wet slurry that became the base for a sweet-heat savory glaze. 

The filet takes 30 minutes to cook in the oven. The glaze takes 5 minutes to cook in a saucepan.

Because the salmon is best served at room temperature, the dish can be cooked ahead of time and served when everyone is ready to eat. Which makes it ideal to make ahead when you know you will be busy before the meal.

For brunch, the salmon can be served with toasted bagels and cream cheese and with scrambled eggs. For lunch, dinner or watching a football game, add a green salad and pasta and you have an entire meal.

Dry Rub Salmon with Brown Sugar Mushroom Glaze

Adding tomato sauce to the glaze mellows the flavors. You can use canned tomato sauce but making your own will taste much better. Roasted tomato sauce is so easy to make, I would encourage you to make a lot and freeze the sauce in 6 ounce air-tight containers. That way, when you want to make a pasta sauce you will have roasted tomato sauce in the freezer.



Yield 4-6 servings

Prep Time: 10 minutes

Marinating Time: Overnight

Cooking Time: 50 minutes

Total Time: 1 hour + marinating overnight

Ingredients

2 - 3 pounds fresh, skin-on salmon fillet, preferably wild not farm raised, washed

Dry Rub

2 1/2 - 3 cups brown sugar, depending on the size of the filet

1/3 cup kosher salt

1 tablespoon cumin

1/4 teaspoon cayenne (optional)

Glaze

1/4 - 1/2 cup dry rub wet slurry from overnight refrigeration

1 tablespoon extra virgin olive oil

1 tablespoon raw onion, finely chopped

2 tablespoons finely chopped Italian parsley or kale

2 large shiitake or brown mushrooms, washed, pat dried, stem end trimmed, finely chopped

1 large tomato to make 1/4 cup roasted tomato sauce

Sea salt and freshly ground black pepper to taste

Directions

Preheat oven to 500 F. Remove the stem from the tomato. Place the whole tomato on a Silpat sheet or parchment paper on a baking tray.
Roast 20 minutes. Transfer the tomato and any juices from the baking tray into a food mill or a fine mesh strainer. Press the tomato to collect the juices and pulp. Reserve skin and seeds to make vegetable stock or discard. Set tomato sauce aside or refrigerate in an air-tight container. The sauce can be frozen if made ahead.
Inspect the filet and remove any bones. Trim off small fins if there are any and discard. Pat dry.

In a bowl, mix together the dry rub seasoning.

Measure a piece of plastic wrap that it is longer than the filet by 5" on all sides. Lay the plastic wrap on a flat surface.

Spread half the dry rub on the plastic wrap. Lay the salmon filet on top, skin side down. Spread the remainder of the dry rub on the salmon.

Fold over the ends of the plastic wrap so the salmon and dry mix are pressed against each other.  Put the package into a plastic bag and seal.

Place the plastic bag on a baking sheet in case of leaks. Refrigerate.

The next day, remove the salmon filet. The dry rub will have become a wet slurry.

Preheat the oven to 400 F.

To make the glaze, place the bag in a bowl. Remove the salmon from the plastic bag and plastic wrap being careful to capture all the liquid. Use your hand to scrape off any dry rub that clings to the filet or the plastic wrap. Mix together any remaining dry rub and the wet slurry.

Line a baking tray with aluminum foil and place a small wire rack on top of the aluminum foil. Place the salmon filet on the wire rack, skin side down. Place in the oven.

In a small sauce pan, heat olive oil and sauté onion, mushrooms and Italian parsley or kale until lightly browned. Add dry rub slurry and roasted tomato sauce. Mix well. Simmer 5 minutes. Set aside.
After the salmon has been in the oven 20 minutes, remove. Place a generous amount of the glaze on top and return to the oven another 10 minutes. Reserve any extra sauce.
Remove from the oven. When the salmon is cool enough to touch, use a pairing knife to help remove the filet from the wire rack. Keep the skin on the filet.  When transferring the salmon to a decorative plate, be careful not to disturb the toping.

Serve at room temperature with the extra sauce in a small bowl.

Sunday, April 2, 2017

Ugly Tomatoes Make Beautiful Meals

In the winter or spring farmers markets, you've passed them by with a disapproving look. Blemished fresh tomatoes. Discounted to a dollar or less, these unhappy looking suitors for your attention appear destined to become compost.
Occasionally you will see someone who has stopped at the bin looking through the misshapen mound and you probably think they are too poor to buy the perfectly red, perfectly shaped tomatoes grown in a hot house.

The truth is, there are treasures hidden there. Find tomatoes that are firm and only slightly blemished and you will have found diamonds in the rough. They lack summer's full-blasted brightness. but tomatoes grown during winter and spring's weaker sun grow thicker skins and develop a rich, deep umami flavor.
Oven roasted, these tomatoes find sweetness hidden deep within. The acid so prized in summer tomatoes is mellowed and sweetened in off-season farmers market tomatoes.

But treat these tomatoes with care. Brought home from the farmers market and left on the kitchen counter in the sun, they will quickly soften and turn bad. They are used to cold, so place them in the refrigerator and they will last days and even a week until you are ready to use them roasted as a side dish for braised meat, tossed with pasta, served on steamed rice or mixed into soups, stews and braises.

Roasted Winter/Spring Tomatoes

Check each tomato carefully. You want firm tomatoes. A few blemishes are ok because those can be easily removed with a sharp pairing knife. 

Heirloom tomatoes are especially flavorful.

Summer tomatoes can be roasted with a similar but different result. 

Serves 4

Time to prepare: 10 minutes

Time to cook: 30 minutes

Total time: 40 minutes

Ingredients

3 pounds tomatoes

1 medium yellow onion, washed, skins, root and stem ends removed and discarded

1 tablespoon olive oil

1/4 teaspoon sea salt

Freshly ground black pepper to taste

1 tablespoon Italian parsley, leaves only, washed, finely chopped

Directions

Preheat oven to 400F.

Prepare a baking tray with a small lip (about 1/2"). Lay a Silpat (non-stick silicone) sheet or a piece of parchment paper onto the bottom of the baking tray.
Using a sharp pairing knife, remove the stem and spot on the bottom where the blossom was attached. Remove any dark blemishes and discard.

Cut into 1" slabs. Place slabs onto the prepared baking tray.

Cut onion in half, cutting from top to bottom. Cut thin slices by cutting from top to bottom. Place in mixing bowl. Season with olive oil, sea salt and freshly ground black pepper. Mix with Italian parsley.

Spread onion-parsley mixture over tomatoes.

Place baking tray into oven.

After 15 minutes, using a spatula or flipper, turn the slabs over. Keep onion-parsley mixture on top to brown. Return to oven.

Remove after 15 minutes.

The onion-parsley mixture should have lightly browned. Carefully remove the slabs which are now very delicate from the pan. Reserve the onion-parsley mixture and all of the liquid that has accumulated in the pan. This is full of tomato-essence
flavor.

To use as a side-dish, reheat and serve in a bowl. The roasted tomatoes are delicious when added to soups, stews and braises.

If not used immediately, keep the roasted tomatoes in an air-tight container. They will keep in the refrigerator for several days or in the freezer for a month.

Friday, March 24, 2017

Best Ever Pasta With a Secret Ingredient

The holy grail of home cooked meals is a dish that takes practically no time to make, the ingredients are inexpensive and the results are delicious.

I found a pasta dish that fits all of those criteria.

The ingredients are basic. Olive oil, tomatoes, onions, mushrooms and a green vegetable like asparagus. The seasoning is straight forward, just a little sea salt, black pepper and, if you like, a pat of sweet butter. By the time the pasta is al dente, the sauce is finished.
Anchovy filets are the special ingredient that creates an extraordinarily delicious pasta.

If you have enjoyed spaghetti alla puttanesca in an Italian restaurant, my recipe is similar but with more delicate flavors.

Even people who don't like anchovies by themselves fall in love with this sauce because the anchovies dissolve, binding together all the flavors. The result is an earthy, deeply satisfying dish.

Anchovies, a gift from the sea

Anchovies are a ubiquitous ingredient in Mediterranean cuisines. Stop in a neighborhood cafe in Northern Spain, as I did in the cathedral town of Burgos, and you will certainly have a tapas with an anchovy filet skewered along with a pepper, pickle and an olive or two. Those delicious filets are front and center on the dish, displayed in all their fish-filet-glory. With an espresso or an ice cold glass of beer, nothing is better for an afternoon snack.
Use high quality Spanish or Italian anchovies preserved in oil. Do not use salt preserved anchovies, ones wrapped around capers or filets with skin. 
Anchovies are sold in 2-4 ounce tins or glass jars. buy anchovies in larger quantities like Flott's 28 ounce tin. That way I always have them in the refrigerator to add to deviled eggs or tapenade. Kept in an airtight container and submerged in oil, the anchovies will keep for months.

Best Ever Pasta Sauce

Use a quality pasta like De Cecco or, if available, fresh pasta.  For this dish, I prefer a medium weight pasta like spaghetti, pappardelle, ziti, orecchiette or penne.  

Chopped fresh tomatoes can be used, but they are not as flavorful as roasted tomatoes which have an earthy sweetness. 

Roasted tomatoes can be prepared ahead and kept refrigerated in an airtight container for up to three days or frozen for up to three months. 
During the winter at the Santa Monica Farmers Market, there are still farmers who bring tomatoes to market. Sold at a deep discount because they are misshapen and cracked. These "ugly" tomatoes are beautiful inside. With a little care and the discolored parts cut away, a roasted winter tomato has a delightful, deep-flavored sweetness.

To add crunch and visual contrast, add a lightly cooked green vegetable. Depending on what is available I use green beans, asparagus or broccoli greens. 

Serves 4

Time to prepare and cook: 15 minutes

Ingredients

1 pound pasta, a quality brand or fresh
1 tablespoon kosher salt
10-16 anchovy filets depending on taste 
2 tablespoons extra virgin olive oil
1 whole large tomato, washed, pat dried, stem and any blemished skin cut away
1 pound asparagus stalks, washed, stem ends snapped off
1 small yellow onion, washed, root and stem ends and outer skin removed, chopped into large dice
1 cup brown, shiitake or Chanterelle mushrooms, stems trimmed, dirt removed, lightly washed and pat dried, thin sliced top to bottom
1 tablespoon sweet butter (optional)
Pinch cayenne powder (optional)
1/4 cup chopped Italian parsley, washed, pat dried, leaves only, finely chopped for garnish
1/4 cup freshly grated Parmesan or Romano cheese
Sea salt and freshly ground black pepper to taste

Directions

Preheat oven to 450F.

Cut tomato into 3 large, round slices. Line baking sheet with Silpat or nonstick sheet. Place tomato slices on sheet and place in oven. Cook 10 minutes. Remove from oven. 

Place large pot on stove filled with water to within 4" of the rim. Add kosher salt. Bring to boil. 

Cut asparagus stems into 1/4" rounds. Leave the last 2" of stem attached to the spear. Set aside.

Heat 1 tablespoon olive oil in large frying pan on medium flame.

When the salted water boils add pasta. Stir well and stir every 3 minutes for even cooking. Do not cover. Place a colander in the sink next to a heat-proof measuring cup.

Sauté onions until translucent in the heated oil. Add mushrooms and asparagus. Stir well and sauté 3-4 minutes.

Push vegetables to one side of the frying pan to clear space for the anchovy filets. Add another tablespoon olive oil. Allow 1 minute to heat. Using a sturdy fork, gently stir the anchovies into the heated oil until they dissolve. Toss the vegetables in the sauce. 

Tear apart the tomato slices. Add the bits and pieces and all of the accumulated oils from the baking sheet into the sauté pan. Add sweet butter (optional) and a pinch of cayenne powder (optional). Stir to melt butter. Toss well to integrate the sauce and coat the vegetables.

Taste pasta after 10 minutes to confirm it is al dente. When you strain the pasta in the colander, capture 1 cup of pasta water in a heat-proof cup.

To prevent sticking, toss pasta.

Just before serving, transfer pasta into frying pan. Separate any that are sticking together. Toss to coat with sauce. If a little more sauce is needed, add 2 tablespoons pasta water and toss. Add more pasta water if more sauce is desired and stir.

Transfer pasta into serving bowl. Top with finely chopped Italian parsley and serve with freshly grated cheese on the side.




Saturday, October 15, 2016

Quick and Easy Mac & Cheese Goes Au Naturel

I remember the "blond" stage of cooking for our sons. White bread, spaghetti with butter and that store-bought, powdered flavorless Parmesan cheese and, of course, Mac & Cheese. We kept boxes of Kraft Mac & Cheese in the pantry so we could make the boys food whenever they wanted.

Once they graduated from high school and left for college, we stopped making Mac & Cheese. A few months ago, I was cleaning out the pantry and found a box pushed way to the back. I think it expired in 2007.

Last week we were invited to a pot luck dinner party. For no reason in particular, the dish we were to bring was Mac & Cheese.
As classic American dishes have gotten make-overs in the past decade, restaurants now serve Mac & Cheese with lobster, Dungeness crab, shrimp, truffles, artisanal cheeses, blue cheese, heritage bacon, gruyere béchamel sauce and gluten free pasta.

For the dinner party I wanted to make a Mac & Cheese that was close to the comfort food we served the boys with a few "adult" touches, but not so many that the dish lost it's identity.
I prepared the Mac & Cheese two ways. One, with charred shallots and kale added for color and texture. The second, I added slow roasted Roma tomatoes and thin sliced shiitake mushrooms along with the shallots and kale.

Mac & Cheese Au Naturel

To be "comforting," Mac & Cheese needs hot fats. Cheese alone won't be smooth enough, so I added heavy cream, whole milk and sweet butter. Not very dietetic but it tastes good. Serve the Mac & Cheese with a tossed green salad and fresh fruit for dessert and the calories will balance out.

For the cheese, use whatever kind you like. I used Kerrygold white cheddar and that worked well.

Serves 4

Time to prep: 20 minutes

Time to cook: 20 minutes

Total time: 40 minutes

Ingredients

1/2 pound small macaroni pasta
1/2 cup whole milk
1/4 cup heavy cream
1 tablespoon sweet butter
1/2 pound good quality white cheddar, shredded
1 cup kale, preferably curly green or purple Lacinato, washed, pat dried, leaves removed from rib and thin sliced
2 tablespoons shallots or 1/2 small yellow onion, washed, pat dried, skin and ends removed, thin sliced
1/2 cup homemade bread crumbs
2 large Roma tomatoes, washed pat dried (optional)
1/2 cup shiitake, brown or portabella mushrooms, washed, pat dried, thin sliced (optional)
1 tablespoon kosher salt
1 tablespoon canola oil
Sea salt and black pepper to taste.
Pinch cayenne pepper (optional)

Directions

1. If using Roma tomatoes (optional), preheat oven to 200F. Cut each tomato in half, slicing from top to bottom. Place on a baking sheet lined with a Silpat sheet or parchment paper. Place in oven. Roast eight hours. Remove. Let cool. Remove and discard skins. Refrigerate until ready to use.
2. Bring 1 gallon water with kosher salt to a boil. Add pasta. Stir well. Cook 8 minutes. When draining pasta, reserve 1 cup salted pasta water. Toss pasta and set aside.

3. Place a carbon steel pan or a sauté pan that can take high heat (not a non-stick pan) on the burner. Char the shallot or onion slices in a few drops of oil. Remove when edges are blackened being careful not to burn. Remove. Set aside. Do the same with the kale. Char but do not blacken. Remove. Set aside. If using mushrooms (optional), add a few drops of oil to the hot pan. Char but do not blacken. Remove. Set aside.

4. Melt butter in carbon steel or sauté pan. Add milk and heavy cream. Stir well. Season with sea salt and black pepper to taste.

5. Pre-heat oven to 350F.

6. Break apart cooked macaroni and add to pan. Stir well to coat. Simmer 5 minutes.

7. Add charred shallots or onions and kale. Stir well. If using slow roasted Roma tomatoes, fine chop and add to pasta along with charred mushrooms.

8. Transfer cooked pasta to large bowl. Add shredded cheese. Toss well. If more sauce is desired add 1/4 cup pasta water, remembering that it is salty so use sparingly.

9. Transfer to decorative baking dish. Top with bread crumbs. Bake 20 minutes or until cheese is gooey and bubbling. Serve hot.