Pecan Crusted Salmon

When the late Mr. O-P and I were living in Connecticut while we were working at Yale, we had the opportunity to try a lot of different ethnic restaurants, one of which was an African restaurant, Eritrean food specifically. I have to say it didn’t wow me. The bread was like a thick placemat in both appearance and taste. I had ordered pistachio-crusted salmon that was so insipid that it didn’t even taste like salmon.  The idea of nut-crusted salmon, however, appealed to me. The other day when I was chopping pecans, I decided to chop a few more to use on top of salmon for dinner. It was a wonderfully flavorful dish.

Pecan Crusted Salmon

 ¼ c. butter, melted

3 T. Dijon mustard

1½ T. honey

¼ c. panko

1/3 c. finely chopped pecans

1 T. chopped fresh parsley

4 (4-oz.) fillets salmon

Salt, to taste

 Freshly ground black pepper, to taste

Preheat the oven to 400°F.

  Pat salmon dry, place on baking sheet that has been lined with a piece of parchment or foil.

 Stir together butter, mustard, and honey in a small bowl;

set aside. Mix together panko, pecans, and parsley in another bowl.

Brush each salmon fillet lightly with the honey mustard mixture.

Generously coat the tops of fillets with panko/pecan mixture.

Bake salmon in the preheated oven until it flakes easily with a fork, 12 to 15 minutes. Season with salt and pepper, and garnish with a wedge of lemon.

 * I used Mike’s hot honey

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Portobello Mushroom Parmesan

 

The late Mr. O-P was quite the accomplished chef. He had a number of specialties — a couple of salmon dishes, his lasagna (that, I am not kidding, took him three days to make), and eggplant Parmesan. I can eat a lot of things, but eggplant is something I simply cannot abide. To me, it tastes like dirt. Not that I know what dirt tastes like, you understand, but eggplant tastes like what I imagine dirt would. Many of our friends would often request his eggplant Parmesan, and I went along with it, just surreptitiously scooting the eggplant out from beneath the “Parmesan” and devouring that like a fiend.

I recently spotted a recipe for Portobello Parmesan that really blew my skirt up, because, as you all know, I love portobello mushrooms.* This one I found on Instagram and is by Daniel Mancini. I have made my changes to this adding Italian seasoning, Italian breadcrumbs, and I think it’s excellent. I had it for breakfast this morning, and thought it was really good. It is also super simple to put together, so it would make an excellent lunch, or last minute meal on a day when you’re particularly busy.

Portobello Mushroom Parmesan

1 Melissa’s portobello mushroom
Extra-virgin olive oil
Fine salt
Freshly ground black pepper
¼ t. Melissa’s minced garlic
Your favorite marinara sauce (I used Rao), warmed
Sprinkle of Italian seasoning
Italian breadcrumbs
Hand shredded mozzarella cheese

 Preheat oven to 350° F.

Wash the portobello mushroom (or mushrooms, depending upon how many you’re going to use) remove the stem, and clean out all of the gills. Pat dry, and place open end down on a baking sheet lined with parchment paper or a Silpat. Drizzle olive oil over the top, and sprinkle with salt, pepper, and minced garlic, spreading it around to coat.

 Place into preheated oven and bake for 15 minutes. Remove from oven, invert, and fill the crevice(s) with marinara sauce, a sprinkling of Italian seasoning, a sprinkling of Italian breadcrumbs, and then mound mozzarella cheese over the top. At this point, I gave it yet another sprinkle of Italian breadcrumbs. Return to the oven and bake for an additional 15 minutes is hot and bubbly.

​*Portobello Mushroom Broth

Portobello Mushroom Soup

Portobello Onion Dip

Portobello Mushroom Sauce with Thyme

 

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Dijon Potato Soup

  

Yesterday I reviewed the unique and fascinating Food to Die For, Recipes and Stories from America’s Most Legendary Haunted Places cookbook. Today I am sharing a recipe from that cookbook. This recipe was adapted from Tastes and Treasures: A Storytelling Cookbook of Historic Arizona produced by the Historical League, Inc., a nonprofit fundraising arm of the Arizona Historical Society, published in 2007, featuring modern recipes from historical places for today’s cooks. It’s an easy soup to make, creamy and delicious, with a lot of complexity to the taste. 

   Potato Dijon Soup

1 yellow onion, chopped,
2 leeks, cleaned and sliced*
3 oz. pancetta, diced
6 c. chicken broth
3 russet potatoes, peeled and diced
2 T. Dijon mustard
1 c. heavy cream or half-and-half
Salt and freshly ground black pepper, to taste
Fresh chives, and/or parsley, chopped, for garnish.

In a large stockpot over medium heat, cook the onion, leeks, and pancetta until the vegetables are soft and pancetta is rendered, about 10 minutes.

Add the broth and potatoes, and bring the mixture to a boil. Cook over medium heat for 15 minutes, or until the potatoes are tender. Add the mustard, and simmer for five minutes.

Purée the soup using an immersion blender, or in batches in a stand blender. Add the cream or half-and-half, and then simmer until hot. Add the salt and pepper to taste, and garnish with fresh herbs.

* I made it easy on myself and used 2 6-ounce packages of Melissa’s cleaned and sliced leeks.

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Coconut Curry Chicken

 

In today’s economy, I have learned to do two things. First of all, I never waste any food if I can help it. Second, I only order in once a month, so if I get a hankering for some sort of ethnic cuisine, and I’ve already ordered in for that month, I have to make it myself. 

 

This recipe solved both of those problems. I decided to clean out my fridge, and in the doing, found some cilantro in the back of the vegetable crisper that needed using TODAY. Second, I really wanted to order in Indian food, but having already ordered in earlier this month from the local diner, I instead decided to try this recipe that I had downloaded to my Copy Me That app some time ago. It’s from the Damn Delicious website where I have never gone wrong with any of her recipes, and this one is no different. I started my rice first thing, and then kept feeding my pan ingredients as they were called for, and dinner was on the table, and a hearty one at that, in around 30 minutes. Next time I’m going to throw in a minced hot pepper because I could’ve used a bit of heat here, but you do you.

Coconut Curry Chicken

As seen on Damn Delicious

 1 c. basmati rice

1½ lbs. boneless, skinless chicken thighs, cut into 1” chunks

Kosher salt and freshly ground black pepper, to taste

1½ T. olive oil

1 medium Melissa’s shallot, diced

3 T. tomato paste

3 T. red curry paste

3 cloves Melissa’s garlic, minced

1 T. freshly grated Melissa’s ginger

1 12-oz. can unsweetened coconut milk

½ c. chicken stock

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

3 T. chopped fresh cilantro leaves

1 T. chopped fresh Thai basil leaves

1 T. freshly squeezed lime juice

 Prepare rice according to package instructions; set aside.

Season chicken with 1 teaspoon salt and ½ teaspoon pepper.

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chicken and shallot, and cook, stirring occasionally, until chicken is evenly browned, about 6-8 minutes.

 Stir in tomato paste, red curry paste, garlic and ginger until fragrant, about 2 minutes.

 Stir in coconut milk and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 7-10 minutes.

 Stir in bell peppers until softened, about 5-8 minutes.

Stir in cilantro, basil and lime juice; season with salt and pepper, to taste.

Serve warm over rice.

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Boursin Pork Chops

  

I don’t make pork chops all that often and I’m not entirely sure why, because every time I do, I’m always struck by how simple they are to make, how they take so little time, and are always delicious. This is another one of those recipes that is so easy anyone can do it, it’s on the table in 30 minutes or less, and one could argue that it is good enough for company.Boursin Pork Chops

 4 boneless pork chops, 1” thick

½ t. garlic powder

Kosher salt

Freshly ground black pepper

1 T. olive oil

1 T. butter

2 large Melissa’s shallots, chopped

¾ c. chicken broth

1 5.2-oz. pkg. Boursin Fine Herbs & Garlic cheese, softened

1-2 T. chopped fresh parsley

 If you have the time, remove pork chops from the refrigerator 15 to 20 minutes prior to beginning the recipe.

 Pat chops dry with a paper towel, and season both sides with the garlic powder, salt, and pepper.

Heat a 12-inch skillet over medium-high heat. Add olive oil and butter and get it good and hot without burning. Cook the pork chops for 5 minutes per side or until golden; remove to a warm plate. 

To the skillet, add the shallots and sauté for about 3-5 minutes or until softened and lightly browned. Add more oil to the pan, if needed.

Add the chicken broth and the Boursin to the skillet. Stir until smooth and creamy. Simmer for 4-5 minutes, and then stir in the chopped parsley.

 Add the pork chops (and any plate juices) back in and simmer for another 3-5 minutes or until the sauce has thickened a bit more and the pork chops are cooked through (145°F. minimum). Adjust seasoning if necessary.

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Asparagus Salad with Dijon Vinaigrette

 

There is more to asparagus than you probably think. It can be used in almost any dish that you serve to your family from a frittata or omelette at breakfast, nestled into your grilled cheese sandwich at lunch, as a gin-soaked garnish in a martini, this delicious pasta dish that I told you about a couple of weeks ago, as well as making a wonderful cold salad all on its own.

Asparagus is one of those superfoods that you probably don’t hear all that much about. It is low in calories (I’m told that one spear is a mere 3 calories), and is packed with vitamins and minerals, like vitamin C, E, K, B6, as well as folate, iron, copper, calcium, protein, and fiber. That is seriously healthy, ergo we should probably be eating a lot more of it. 

 This simple salad can be made ahead and served as a main dish for lunch, or as a side dish for dinner. I used both purple and green asparagus, not realizing that, as is the case with purple string beans, the color goes away in blanching. You can make all of these gradients ahead of time and assemble just before serving. It’s simple, it’s elegant, it’s healthy, and it is seriously good.Asparagus Salad with Dijon Vinaigrette

 1 l hard boiled egg, peeled and quartered

1 bunch Melissa’s asparagus

2 slices bacon, cooked and crumbled

Dijon Vinaigrette (recipe below)

 Bring a large pot of salted water to a boil; blanch asparagus for three minutes. Remove to a bowl of ice water; set aside.

 After asparagus has cooled turn out into a strainer to drain while you make the vinaigrette.

Arrange the asparagus and egg quarters on a plate, top with bacon and drizzle with vinaigrette.

 Dijon Vinaigrette

2 T. sherry vinegar

½ T. minced Melissa’s shallot

1 clove garlic

½ T. Dijon mustard

1/3 c. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

 Place ingredients into the work bowl of a mini blender and blend until emulsified.

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Kielbasa and Sauerkraut

 

Sometimes I just want peasant food. Simple ingredients and relatively few of them, quick and easy prep, one pan, and done. Dishes like this, I find, are great fun when served right out of the skillet from the center of the table. I found this paired particularly well with a side of German green beans. It’s also good mounded in a hoagie roll and served with a glass of hard cider or ale. Kielbasa and Sauerkraut

Adapted from thekitchn.com

 ½ large red onion

1 lb. sauerkraut

14-oz. kielbasa, sliced into 1/2” rounds

1 T. butter

1 T. vegetable oil

2 T. packed dark brown sugar

1 T.  spicy brown mustard

Freshly ground black pepper

Chopped scallions, for garnish

Thinly slice 1/2 large red onion (use a mandoline, if possible). Drain 1-pound sauerkraut.

 Heat butter and oil in a large skillet over medium heat until the butter is melted and the oil is shimmering. Add the kielbasa in an even layer. Cook until browned on the bottom, about 3 minutes. Flip and cook until browned on the second side, about 3 minutes more. Transfer to a bowl or plate using tongs or a slotted spoon, leaving the fat in the skillet.

Cook, stirring constantly, until the sauerkraut is heated through and onion is softened, 5 to 8 minutes. Taste and season with freshly ground black pepper as needed.

Return the kielbasa to the skillet and toss to combine. Garnish with chopped scallions.

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Fettuccine with Asparagus Cream

 

Springtime means fresh asparagus. Don’t you just love those tender, young stalks? If you’re anything like me, you want to make the absolute most of fresh asparagus while the season lasts. This means that you are going to want to incorporate it into your meals from morning to night. You can start your day with asparagus quiche or frittata, enjoy it pickled with a sandwich for lunch, or have it in a salad or soup as a starter for dinner. Failing that, you can try this unique and beautiful pasta dish that works equally well as a side dish or entrée.

 It is quick and easy to make, pretty on the plate, and company worthy.

Fettuccine with Asparagus Cream

 1 bunch asparagus

⅔ c. heavy cream

2 garlic cloves, peeled, but left whole

Copious gratings of fresh nutmeg

1/8 t. white pepper

⅓ c. grated Parmesan

Kosher salt, to taste

8 oz. fettuccine

Snap off woody ends of each asparagus spear and discard. Cut off tips; set aside. Cut remaining stems into thirds. Keep the tips and stalks separate.

In a small saucepan bring the cream and garlic to a boil. Remove from heat, remove the garlic, and stir in nutmeg, white pepper, Parmesan, and salt to taste; set aside.

 Cook the reserved stalks in boiling salted water for about 4-5 minutes until tender; drain. Add to cream mixture. Blend with an immersion blender, or with a mini food processor, until smooth and creamy.

Cook the pasta according to package directions. Two minutes before the end of cooking time add reserved asparagus tips.

Gently reheat the cream, drain pasta and asparagus tips, and toss with cream.

 Divide into two bowls. Top with additional Parmesan cheese, if desired.

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Bacon-Wrapped Meatloaf

 

Meatloaf is one of my favorite things. At heart, I’m just a simple girl, and nothing pleases me more than comfort food, whether it comes in the form of a double cheeseburger, or meatloaf, mashed potatoes, and green beans. Because I love it so much, I’m always looking for new recipes. I found this one on Pioneer Woman’s website. Let me just say that this is excellent, but I had a bit of trouble with it. I followed the directions exactly as written, with the exception that I cut the recipe in half. After I had baked it for the required amount of time at the required temperature, I pulled it out of the oven, went to slice it, and it wasn’t near done; it was shockingly mushy inside. One would think that perhaps there was something wrong with my oven, but I had something else baking in the oven at the same time, and it came out just fine.

 Considering that I had already planned this meatloaf for two nights, plus meatloaf sandwiches, I was not going to let this deter me. I cranked the oven up to 400°, and put it back in for 30 minutes. It came out perfectly, and that bacon was wonderfully crisp. I don’t know what my problem was; I just wanted to give you that information so that if you find yourself in a similar situation, you’ll know what to do. Honestly, considering her meatloaf was twice the size of mine, it stands to reason that one half that size would’ve gotten done sooner. Anyway, it’s delicious; just watch how you bake it.

Bacon-Wrapped Meatloaf

For the Meatloaf:

1 c. whole milk

6 slices white bread*

2 lb. ground beef

1 c. (heaping) freshly grated Parmesan cheese

¼ t. seasoned salt

¾ tsp. salt

Freshly ground black pepper

1/3 c. minced flat-leaf parsley

4 whole eggs, beaten

10 slices thin/regular bacon

 For the Sauce:

1½ c. ketchup

1/3 c. brown sugar

1 t. dry mustard

Tabasco, to taste

 Preheat oven to 350˚ (See note above). Pour milk over the bread slices. Allow it to soak in for several minutes.

 Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.

 With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)

Lay bacon slices over the top, tucking them underneath the meatloaf.

 Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

 * I used half bread and half Italian breadcrumbs. It gave it a lovely texture, and I liked that extra little bit of flavor.

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