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Grilled salmon with a Fruity side
Salmon with fruity peach sauce
This recipe comes from our friend, diane wallace. we went to her house for dinner and it was so yummy that i asked her for the recipe for the fruit sauce, and she gave it to me, so thank you diane.
ingredients:
salmon filets: I used boneless wild salmon
approx. 1/2 lb. per person. go a little over, b/c it’s great cold the next day. you can do a large piece or smaller ones. obviously the more people, the larger the piece; and it is easier to cook than a lot of little pieces.
use heavy duty aluminum foil and place the salmon—skin side down—on foil. squeeze fresh lemon juice (liberally) ,salt and pepper.and sprinkle a little fresh dill on salmon.
preheat grill to high, and right before you’re putting salmon on grill turn down the grill to more of a medium heat. cook salmon for about 10 minutes, you’ll have to check with a knife after about 8 minutes, depending on your individual grill and the size of the filet will determine cooking time. i undercook it a bit and wrap in foil and it continues to cook a bit. For 1 1/2 lb piece of salmon (pretty thin) it only took 8 minutes. Salmon should come right off skin when you lift it off. it came off pretty easily.
Now for the best part:
fruit sauce topping:
whatever fresh fruits are in season is what you should use: peaches, nectarines, apricots, plums, etc. please try and support local farms whenever you can. how many pieces of fruit you use will obviously depend on the size of your crowd. one fruit per person is a good rule of thumb. I made this evening for just the two of us and I used 2 nice size peaches.Slice peach into nice size slices not too thin b/c they will fall apart.
a sprinkle of soy sauce (about 1 tablespoon)
2 tsp. of honey
1/4 cup of white wine
2 Tbsp. of Jam ( I used Peach b/c I had it in the house, but you can use apricot, etc.
I used 1 Tbsp. freshly grated ginger ( or powdered ginger)
juice of 1 lemon
raisins are optional but a nice touch (eyeball the amount) eyeball the amount you like
these ingredients can be altered for how much fruit you use.
over low to medium heat, cook fruit ‘til it starts to thicken. don’t overcook or you’ll end up with a mushy mess and lose the look of having the fresh fruit. I cooked it for about 1/2 hour to 40 minutes. I turned off the heat and covered it, and heated it up right before I needed it. ( it was perfect) the peaches weren’t so ripe and they cooked up beautifully.
spoon fruit mixture over the cooked salmon when plated.
just delish!
perfect with a grain of your choice and a side salad.
Posted in seafood
Summer Tomato Pasta
Perfect for the Summer Tomato Pasta
Actually this pasta shouldn’t only be for the summer b/c you can make it all year, and I do. It just seems to suit the summer best, because it’s so light in it’s taste. It can be made with fresh tomatoes from the garden, farmstand, supermarket, etc. Oftentimes I use a package of baby plum tomatoes, or the cherry tomatoes; it doesn’t really matter which ones you use. This couldn’t be simpler, and it tastes awesome the next day cold out of the fridge.
INGREDIENTS:
4 CLOVES GARLIC (MINCED)
3/4 CUP OLIVE OIL
1 LB. FRESH TOMATOES, OR A PACKAGE OF BABY PLUM TOMATOES, OR A PACKAGE OF CHERRY TOMATOES IN THE NET BAG WORKS JUST FINE. OBVIOUSLY THE FRESH ONES ARE MOST SWEET AND DELICIOUS IN THE SUMMER.
1 PACKAGE OF THIN SPAGHETTI,WHATEVER YOU PREFER
Directions:
Heat olive oil in large frying pan. When oil is hot, add garlic and then shut off heat. Pan will be hot enough. Sometimes I even remove from heat. Let garlic sit in olive oil for a bit (if you leave heat on be very careful not to burn the garlic.) After a few minutes of garlic sitting in oil (10 minutes), add chopped up tomatoes. If I am using little plums or little cherries I pretty much just cut in 1/2. Larger tomatoes I give a rough chop. Then put on a low flame and add tomatoes to oil and garlic. Cook the tomatoes for about an hour, adding kosher salt and freshly ground pepper along the way, check again for salt and pepper at the end of cooking before pasta goes in. Cook pasta according to directions. The longer the tomatoes sit in the oil, the tastier and the better and the more broken down they will get. I drain pasta, and then add it to the oil in the large frying pan. Serve with freshly grated parmesan cheese. I also sprinkle red pepper flakes, but I like it spicy. Toss pasta well with tomatoes and keep tossing until sauce covers all pasta. I leave it in the pan ’til I’m ready to serve. It is best served at room temp. anyway. So you can make it ahead of time and just let it sit and give it a good toss before you serve.
Serve with salad, bread, or as a side dish with any entree.
It will serve 4 as a main dish, and 6 – 8 as a a small plate.
Kerri’s Krunchy Delicious Salad
Our daughter, Kerri, came out to visit us in Colorado and made this delicious salad. It is fresh, tasty, crunchy, and best of all, it’s all veggie! It’s worth the chopping and the effort. It’s not an exact science, though, so add, subtract, or substitute to your liking. This salad makes a beautiful presentation because it is colorful–so keep that in mind when choosing ingredients.
INGREDIENTS:
2-3 sweet peppers, chopped into small bite-sized pieces (Use different colors! Orange looks the prettiest, if you can find it and then add a yellow or red. No green.)
1 bunch radishes, chopped into small bite-sized pieces (we were able to get multi-colored, beautiful, local ones; but if red is all you can get, that’s fine too)
1/2 large hothouse cucumber, peeled and chopped into small bite-sized pieces (You can also use two small Persians. Seedless is ideal but not necessary.)
2 regular-sized carrots, chopped
1/2 red onion, diced
1 avocado, cubed
6 oz feta cheese, cubed (French is awesome but if it’s unavailable, any of the aged ones are good.)
Basil (about seven leaves), shredded
1 lemon (to squeeze all over salad)
1 tbsp olive oil
1/4 cup red wine vinegar
Kosher sale to taste
Freshly ground pepper to taste
Layer all the ingredients, leaving the avocado, cheese and basil for last. Squeeze fresh lemon juice on top and then the olive oil and red wine vinegar. Toss well. Salt and pepper to taste. The feta is salty so be careful to not over salt.
Kalamata olives or other black pitted olives would be great in this as well. Make it your own. This salad is really a great summer salad.
Serves 6-8 as a side salad.
Posted in Salad
Blackberry Cake (more things to do with berries)
More Things to do with Berries
This cake is not too sweet, makes a lovely presentation, and is just awesome for breakfast the next morning with a cup of coffee! I made one yesterday and of course, I will have to freeze it soon because it’s just awesome for a late morning snack, an after-hiking snack, a late afternoon snack, etc, etc. It also helps to give it away to your guests as a care package since then you don’t end up finishing the whole cake yourself!
Serves 8-10
INGREDIENTS:
Use a 9 or 10-inch diameter springform cake pan
3/4 cup (1 1/2 sticks) unsalted butter, room temperature (plus more for pan and parchment paper)
2 1/3 cups cake flour (sifted) plus a little more to sprinkle in pan
2 pints blackberries
1/4 cup sugar to sprinkle on blackberries
1 1/3 cup sugar for batter
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
3 large eggs (room temperature)
2 tsp. vanilla extract
Zest from 2 oranges (this should be about 2 tablespoons)
1 cup well-shaken buttermilk
Powdered (confectioners) sugar (for dusting cake)
DIRECTIONS:
Preheat oven to 350 degrees. Position rack in middle of oven. Butter the pan, line bottom with a round of parchment paper. I first spray Pam baking spray all over the inside of the pan, so you can cut down on some of the butter. Dust with a little flour and tap out excess.
Now, arrange blackberries in a single layer on the bottom of the pan (I cover the whole bottom) and sprinkle with 1/4 cup of sugar.
Sift cake flour, baking powder, salt and baking soda into a medium bowl and set aside. Using an electric mixer, beat butter and remaining 1 1/3 cups of sugar in a large bowl at medium-high speed (occasionally scrape down the sides of the bowl). Mix until pale and fluffy (about 4 minutes). Add eggs, one at a time, beating well after each egg. Beat in vanilla and orange zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with the buttermilk but beginning and ending with flour. Beat until well incorporated.
Pour batter over berries in pan and smooth out the top.
Bake until cake is golden brown and a cake tester inserted into the center comes out clean. I baked for 1 hour. Check on cake after 50 minutes. Let cake sit in pan and cool. Then run a sharp knife around the edge of the pan to loosen. Remove pan sides. Invert cake onto a cake plate and remove the bottom of the pan. Peel off parchment paper. Dust the top generously with powdered, sifted sugar and let the cake cool completely. I don’t dust the sugar on top until I’m ready to serve it.
Posted in Baked Goods, Cake, dessert
Tagged berries in baking, blacberry cake, blackberries
Shrimp on the Bar-B (marinade)
Shrimp for the BBQ
Joel cleaning shrimp for me!Shrimp for BBQ
For shrimp I use Under 12’s, that’s about 12 to a lb. You can use whatever you like. The larger the shrimp, the easier it is to skewer. Since I am married to a shrimp expert, I am a bit choosy about my shrimp. This advice comes straight from Joel: always ask for mexican, shell-on, white shrimp. For size, ask for under 15, under 12, or under 10. Of course, you will have to peel and devein these babies but they’re worth it. I left the tail on this past weekend for grilling.
Marinade: I put all ingredients in a glass measuring cup and use a whisk to mix together.
1/2 cup olive oil
2 Tablespoons dijon mustard
3 cloves garlic, minced
juice of 2 limes (this past weekend, I used lime; but you can also use 1 lemon and 1 orange or just lemons, oranges, or limes. ) you’ll want the citrus flavor
1 tsp. dried basil
2 tablespoons white wine (whatever is open)
I use about 1 tsp. kosher salt (I think you can add more, depending on your preference.)
freshly ground pepper
Marinate shrimp for about 1/2 an hour, then put on long skewers (I use metal b/c they’re easier to maneuver on the grill) and grill about 4 minutes each side. I put them on hot sprayed or oiled grill. you can take a shrimp off and cut into it, if it’s translucent leave it on grill for another minute or so.
Lemon Yogurt Pound Cake/Macerated Berries
Fresh out of the oven
I have been playing around with this recipe for a while. I originally got the inspiration from Barefoot Contessa television show. I like anything with lemons, and love using them as often as possible. I have made changes in this recipe that suit me. It is easy and very yummy served with fresh berries. I have also used oranges in place of lemons; it gives it a different flavor but just as good.
Lemon Yogurt Pound Cake:
Ingredients:
1 1/2 cups all purpose flour and a little bit extra flour to dust the pan
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain yogurt (greek yogurt is perfect. you can use low fat)
1 cup sugar
3 extra large eggs (not cold from fridge, let sit out for a while)
3 teaspoons grated lemon zest (2 lemons). Save lemons after zesting for glaze
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
Glaze:
1 cup confectioner’s sugar
2 tablespoons freshly squeezed lemon juice
directions:
Preheat the oven to 350 degrees. Grease a loaf pan (I use Pam baking spray) and Line the bottom with parchment paper (will make removal of cake easier). Dust a little flour in pan and shake it out.
Sift together the flour, baking powder, and salt in one bowl. In another bowl, whisk the yogurt, sugar, eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s incorporated well. Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. (I try and check after 40 minutes or so)
In a separate bowl combine the confectioner’s sugar and lemon juice mix with a wire whisk until smooth. it makes a lovely white (did I mention delicious?) frosting. once cake is completely cool Pour the glaze over the top of the cake and allow the glaze to drizzle down the sides, frosting will harden a bit.
Serve with berries. or, you can do Macerated Berries with Vanilla Cream which is awesome on the side. Not necessary, but delish even on it’s own!
Macerated Berries:
6 cups fresh mixed berries (approx. 2 lbs.), Divided into 2 bowls
3/4 cup sugar
1/4 cup freshly squeezed orange juice
Vanilla cream:
1 1/2 teaspoon Vanilla Extract
1 cup chilled heavy cream
1/3 cup sour cream
1/4 cup sugar
Directions:
Berries: Using a masher (or the back of a wooden spoon,) mash 1 cup berries with the sugar and OJ in a large bowl until sugar begins to dissolve. Gently stir in remaining 5 cups berries. let sit at room temp. tossing occasionally, until berries are juicy (1- 2 hours)
Vanilla Cream:
Put Chilled heavy cream, sour cream, and sugar in a medium bowl. Using a whisk or electric mixer (electric is best), beat until soft peaks form. Cream can be made 30 minutes before serving. Cover and Chill.
More things to do with blueberries (Blueberry Coffee Cake)
Blueberry Coffee Cake
this is an awesome and fairly healthy coffee cake. i believe i got it from ellie krieger and she is a health conscious cook. quite yummy and something else to do with all the blueberries. it’s not super sweet but sweet enough.
Ingredients:
Cooking spray (I use Pam Baking Spray)
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts (optional)
1/2 cup packed light brown sugar
2 tablespoons unsalted butter (room temp)
2 tablespoons canola oil
2 large eggs (i like them room temp. just not cold)
1 teaspoon vanilla extract
1 cup plain nonfat yogurt (I have always used the greek yogurt; it’s fine)
1 cup fresh blueberries
Directions:
preheat oven to 350 degrees F. Spray an 8- inch square cake pan (i prefer pyrex glass for this)
Whisk together the 2 flours, the baking soda and the salt. in a small bowl, stir together the sugar, cinnamon and walnuts. in a large bowl, with an electric mixer, beat the brown sugar, butter and oil until fluffy. press out any lumps from brown sugar. beat in the eggs (1 egg at a time) and continue beating until fluffy. beat in the vanilla and the yogurt. add in the flour mixture in two seperate batches. batter will be a little sticky (I use a knife to spread.)
spread half of the batter into the prepared pan. sprinkle 1/2 of the nut mixture over the batter, and top with blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a cake tester or wooden toothpick inserted in center come out clean, about 30 – 35 minutes. check on cake after 25 minutes. Let cake cool slightly and then unmold or just cut up into squares and put on a pretty cake platter.
Posted in dessert
Balsamic/Mustard Chicken
Balsamic Mustard Chicken in Marinade
I have been so busy flying back and forth from New York to Colorado, that I haven’t had time to say hello and post some more yummy recipes! I also want to say that i am working on posting photos, which i think will be super helpful not to mention make this blog prettier . I think mid-week posts are the best because most of you probably are looking for weekend meals, and then you can add to your personal recipe file and cook anytime.
This recipe has been a great go to chicken dish but needs to marinate overnight for best results! I don’t usually grill it, but if you do, I suggest that you first cook it in the oven for about 30 minutes, and then throw on grill just to get grill marks and BBQ flavor. It’s wonderful in the oven as well. Gravy from this is yummy and rice works perfectly with this too.
Ingredients:
1/4 cup balsamic vinegar
3 tablespoons dijon mustard
2 tablespoons fresh lemon juice (1 average lemon)
1 teaspoon lemon zest (first zest, then juice lemon)
2 garlic cloves, chopped
2 tablespoons olive oil
kosher salt and freshly ground pepper (i like to salt and pepper right before I cook the chicken)
1 whole chicken cut up (if you go to a butcher, ask him to cut the breasts in halves. if you are buying in a supermarket, the breasts will be rather large; you can cut it yourself if you have a good knife. if not, no biggie just cook it in eighths. But I prefer in ten pieces with breasts cut in half.)
1/2 cup low sodium chicken broth
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt and pepper in a small bowl to blend. Take a large baggie (I love Hefty ziplocks), and put the chicken and vinaigrette in. Squish it all around and coat chicken and place in fridge. I prefer this marinate overnight , but you can do it in the morning for that night. Usually I do it the night before and it sits overnight and most of the next day.
Preheat oven to 400 degrees
Remove chicken from the bag and arrange it in a Pam-sprayed Pyrex type baking dish. Add your kosher salt and freshly ground black pepper now. Roast until the chicken is just cooked through (about 1 hour.) Look at chicken after about 45 minutes; if it is burning, cover with aluminum foil for the remaining cooking time. Transfer chicken to your serving platter and cover with aluminum foil. Take Pyrex with gravy from pan drippings and put on burner of stove (or transfer to a smaller sauce pan). Whisk in the chicken broth (and this is when I add the lemon zest as well,) scraping up all the brown bits as you go. (When you are de-glazing the pan, a wooden spoon works best.) When the gravy comes to a boil, you’re ready to spoon over your chicken. If you plate it individually, put rice on the plate, then a piece(s) of chicken, and then spoon gravy on top. Or I just pour some gravy over the chicken on a platter and put it on the table. Then I put rice in a pretty bowl and put that on the table as well. That way, everyone can take their own.
If you want to BBQ the chicken , cook it first for about 30 minutes, then do gravy as above. Lemon slices look pretty on the platter with some chopped parsley but totally not necessary.
* roasted asparagus is perfect on side
*I love Near East brand of Rice Pilaf in a box (Original) when I don’t feel like fussing with rice. Almost always comes out perfectly if you follow instructions.
Posted in chicken
Summer Crumble aka Berry Crumble
Berry Crumble Filling
Here we are in Summer thankfully! and you’re looking for a dessert in which you can use what’s fresh and available. Check out those beautiful blueberries, blackberries, strawberries, raspberries out there! they can be bought in large quantities and they are delish right out of the box, but even more so when cooked up this way. I’ve played with this recipe forever, and have been asked for it numerous times. So here it is in all it’s worked over glory for you to enjoy! what’s even better is that you can prepare this when you have the berries and the time, freeze it and you have this wonderful crumble to serve when you need a dessert! it is awesome served with vanilla ice cream or yogurt! serve hot or warm .
Ingredients:
filling:
8 cups mixed fresh berries (if you prefer blueberries alone, that’s fine. I use blue, black, straw, and raspberries , whatever looks good to me that day)
3 tablespoons granulated sugar
1 1/2 teaspoons finely grated lemon zest
1 tablespoon quick-cooking tapioca (this is optional but I must tell you that it is sort of the secret ingredient. It prevents the filling from getting runny)
crumble topping:
1 3/4 cups all-purpose flour
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon kosher salt
1/2 cup melted unsalted butter
1/2 cup finely chopped almonds or walnuts (optional)
Preheat oven to 350 degrees.
Toss berries with tapioca (if you ar using it,) sugar and lemon zest. Set aside.
Topping:
In a large bowl, whisk together flour, sugars, spices and salt. Stir in butter and nuts. Course crumbles will begin to form. Pour berries into a 9-inch square or round pan. Using your fingers, form topping mixture into crumbs and spread over the filling. Bake until filling starts to bubble and topping is a light golden brown, approx. 55 minutes. Let cool slightly before serving.
I usually put this in when we sit down for dinner. It smells divine, and it is ready to eat when we are ready for dessert. Something else I do is cook it for about 30 minutes before freezing, this will set it. I take it out of the freezer the morning of the night we’ll be eating it. I then cook it for another 25 minutes or so right before I’m serving it.
Enjoy!
