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b-edelicious: ROASTED SALMON WITH RHUBARB AND RED CABBAGE 4 teaspoons black or yellow mustard seeds1 1/4 cups fresh orange juice1 cup sugar1/3 cup water2 tablespoons finely grated orange peel4 teaspoons coriander seeds1 tablespoon caraway seeds1 tablespoon minced peeled fresh ginger3 cups 2-inch-long 1/4-inch-thick matchstick-size strips rhubarb (from about 12 ounces trimmed rhubarb)8 cups thinly sliced red cabbage (from about 1/2 medium head)1/2 cup Sherry wine vinegar1/2 cup dry red wine6 6- to 7-ounce salmon fillets with skin2 tablespoons olive oil3 cups arugula3/4 cup plain Greek-style yogurt Stir mustard seeds in small dry skillet over medium heat until beginning to pop, about 3 minutes. Transfer to small bowl; reserve. Bring orange juice, sugar, 1/3 cup water, and orange peel to boil in large skillet, stirring until sugar dissolves. Reduce heat to medium; add mustard seeds, coriander seeds, caraway seeds, and ginger. Simmer until syrupy, 10 minutes. Add rhubarb; reduce heat to medium-low. Cover and simmer until rhubarb is tender but intact, 2 minutes. Using slotted spoon, transfer rhubarb to microwave-safe bowl; reserve. Bring syrup in skillet to simmer. Add cabbage, vinegar, and wine; bring to boil. Reduce heat to medium, partially cover, and simmer until cabbage is soft and most of liquid is absorbed, stirring frequently, about 45 minutes. Season to taste with salt and pepper. Remove from heat. Meanwhile, preheat oven to 425°F. Line rimmed baking sheet with parchment paper. Place salmon, skin side down, on prepared baking sheet. Brush salmon with olive oil; sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 11 minutes. Rewarm reserved rhubarb in microwave just until warm. Divide warm cabbage among 6 plates. Scatter arugula atop and around cabbage. Place 1 salmon fillet atop cabbage. Spoon dollop of yogurt atop salmon, then rhubarb.

b-edelicious:

ROASTED SALMON WITH RHUBARB AND RED CABBAGE

4 teaspoons black or yellow mustard seeds
1 1/4 cups fresh orange juice
1 cup sugar
1/3 cup water
2 tablespoons finely grated orange peel
4 teaspoons coriander seeds
1 tablespoon caraway seeds
1 tablespoon minced peeled fresh ginger
3 cups 2-inch-long 1/4-inch-thick matchstick-size strips rhubarb (from about 12 ounces trimmed rhubarb)
8 cups thinly sliced red cabbage (from about 1/2 medium head)
1/2 cup Sherry wine vinegar
1/2 cup dry red wine
6 6- to 7-ounce salmon fillets with skin
2 tablespoons olive oil
3 cups arugula
3/4 cup plain Greek-style yogurt

Stir mustard seeds in small dry skillet over medium heat until beginning to pop, about 3 minutes. Transfer to small bowl; reserve.

Bring orange juice, sugar, 1/3 cup water, and orange peel to boil in large skillet, stirring until sugar dissolves. Reduce heat to medium; add mustard seeds, coriander seeds, caraway seeds, and ginger. Simmer until syrupy, 10 minutes. Add rhubarb; reduce heat to medium-low. Cover and simmer until rhubarb is tender but intact, 2 minutes. Using slotted spoon, transfer rhubarb to microwave-safe bowl; reserve.

Bring syrup in skillet to simmer. Add cabbage, vinegar, and wine; bring to boil. Reduce heat to medium, partially cover, and simmer until cabbage is soft and most of liquid is absorbed, stirring frequently, about 45 minutes. Season to taste with salt and pepper. Remove from heat.

Meanwhile, preheat oven to 425°F. Line rimmed baking sheet with parchment paper. Place salmon, skin side down, on prepared baking sheet. Brush salmon with olive oil; sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 11 minutes. Rewarm reserved rhubarb in microwave just until warm.

Divide warm cabbage among 6 plates. Scatter arugula atop and around cabbage. Place 1 salmon fillet atop cabbage. Spoon dollop of yogurt atop salmon, then rhubarb.

♦ 2 weeks ago

b-edelicious: SPANAKOPITA WITH SWISS CHARD AND HOMEMADE RICOTTA 2 tablespoons olive oil1 medium onion, peeled and minced12 ounces (1 large bunch) fresh Swiss chardsalt and freshly-ground pepper4 ounces feta cheese4 ounces fresh homemade ricotta2 tablespoons finely-chopped flat leaf parsleypinch of freshly-grated nutmeg1 large egg, at room temperature1/2 tablespoon lemon juice 16 sheets phyllo dough, thawed, if frozenMelted butter (about 2-3 tablespoons) Heat oil in a large saucepan or skillet over medium head. Add the onions and cook, stirring frequently, until transluscent. Add the chard and a bit of salt and pepper, cover, and cook until completely wilted, stirring once or twice as needed. Transfer chard to a colander and allow to cool. When cool enough to handle, firmly squeeze out the excess liquid. Coarsely chop. In a medium bowl, combine chopped chard, feta, and ricotta cheese, stirring until evenly distributed. Add nutmeg and a lemon juice (to taste), plus additional salt and pepper as needed. Stir in the egg. Working quickly, lay one sheet of phyllo on the counter and lightly brush with butter. Lay another sheet on top of it and brush it with butter as well. Keep remaining phyllo covered with plastic wrap and a slightly damp tea towel to prevent it from drying out. Place 1/4 cup of the chard mixture in the bottom center of the phyllo square, about 1-inch from the edge. Fold the two edges of the dough over the filling, lengthwise, to encase the filling. Brush the exposed surface of the filo with butter and fold one corner diagonally over the filling, then continue folding keeping the triangle shape (as you’d fold a flag) and brushing the exposed surfaces of the phyllo with butter, until you have a neat triangle. Easier but not quite as pretty, you can fold the pastry into a rectangle (think hot pocket) as well. Brush the top with butter and arrange on a baking sheet lined with parchment. Continue making more triangles/rectangles with the remaining filling. At this point the pockets can be frozen for later use. Simply place the baking sheet in the freezer. Once the pockets are frozen through, transfer to a freezer-safe zip top bag until ready to bake. They’ll keep for a couple of months. Preheat the oven to 350 degrees F. Bake for 18-20 minutes (30 if frozen), or until golden brown and crispy. Allow to cool for 5 minutes before eating.

b-edelicious:

SPANAKOPITA WITH SWISS CHARD AND HOMEMADE RICOTTA

2 tablespoons olive oil
1 medium onion, peeled and minced
12 ounces (1 large bunch) fresh Swiss chard
salt and freshly-ground pepper
4 ounces feta cheese
4 ounces fresh homemade ricotta
2 tablespoons finely-chopped flat leaf parsley
pinch of freshly-grated nutmeg
1 large egg, at room temperature
1/2 tablespoon lemon juice

16 sheets phyllo dough, thawed, if frozen
Melted butter (about 2-3 tablespoons)

Heat oil in a large saucepan or skillet over medium head. Add the onions and cook, stirring frequently, until transluscent. Add the chard and a bit of salt and pepper, cover, and cook until completely wilted, stirring once or twice as needed.

Transfer chard to a colander and allow to cool. When cool enough to handle, firmly squeeze out the excess liquid. Coarsely chop.

In a medium bowl, combine chopped chard, feta, and ricotta cheese, stirring until evenly distributed. Add nutmeg and a lemon juice (to taste), plus additional salt and pepper as needed. Stir in the egg.

Working quickly, lay one sheet of phyllo on the counter and lightly brush with butter. Lay another sheet on top of it and brush it with butter as well. Keep remaining phyllo covered with plastic wrap and a slightly damp tea towel to prevent it from drying out.

Place 1/4 cup of the chard mixture in the bottom center of the phyllo square, about 1-inch from the edge. Fold the two edges of the dough over the filling, lengthwise, to encase the filling.

Brush the exposed surface of the filo with butter and fold one corner diagonally over the filling, then continue folding keeping the triangle shape (as you’d fold a flag) and brushing the exposed surfaces of the phyllo with butter, until you have a neat triangle. Easier but not quite as pretty, you can fold the pastry into a rectangle (think hot pocket) as well. Brush the top with butter and arrange on a baking sheet lined with parchment.

Continue making more triangles/rectangles with the remaining filling. At this point the pockets can be frozen for later use. Simply place the baking sheet in the freezer. Once the pockets are frozen through, transfer to a freezer-safe zip top bag until ready to bake. They’ll keep for a couple of months.

Preheat the oven to 350 degrees F. Bake for 18-20 minutes (30 if frozen), or until golden brown and crispy. Allow to cool for 5 minutes before eating.

♦ 2 weeks ago

b-edelicious: BEET GREEN AND GARLIC SCAPE BRUSCHETTA 1/4 cup extra-virgin olive oil1 teaspoon minced garlic2 garlic scapes, sliced8 ounces beet greens, stems removed, leaves sliced16 1/2-inch slices french baguettecoarse sea salt Lightly brush baguette slices with 3 tablespoons of olive oil. Arrange in a single layer on baking sheet. Broil on high until lightly golden and toasted, about 1 minute. Remove from oven. Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add garlic and scapes and stir 15 seconds. Add greens and sauté until tender, about 3 minutes. Place toasts on platter. Top with greens. Sprinkle with salt and pepper.

b-edelicious:

BEET GREEN AND GARLIC SCAPE BRUSCHETTA

1/4 cup extra-virgin olive oil
1 teaspoon minced garlic
2 garlic scapes, sliced
8 ounces beet greens, stems removed, leaves sliced
16 1/2-inch slices french baguette
coarse sea salt

Lightly brush baguette slices with 3 tablespoons of olive oil. Arrange in a single layer on baking sheet. Broil on high until lightly golden and toasted, about 1 minute. Remove from oven.

Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add garlic and scapes and stir 15 seconds. Add greens and sauté until tender, about 3 minutes.

Place toasts on platter. Top with greens. Sprinkle with salt and pepper.

♦ 2 weeks ago

b-edelicious: FRIED GOAT CHEESE AND STRAWBERRY SALAD Vinaigrette:1 tablespoon olive oil1 medium shallot, finely chopped3/4 cup freshly squeezed orange juice2 teaspoons grated orange zest1/2 teaspoon Dijon-style mustard1 teaspoon honey1-1/2 tablespoons rose nectar or 1 1/2 tablespoons honey plus 1/2 teaspoon rose water1-1/2 tablespoons champagne or white wine vinegar1/2 teaspoon salt1/4 teaspoon freshly ground black pepper1/3 cup extra-virgin olive oil Goat Cheese:10.5-ounce log fresh goat cheese1/3 cup flour1 egg, beaten with 1/2 teaspoon water3/4 cup panko crumbs1/4 cup ground almonds1/4 teaspoon salt3 to 4 tablespoons vegetable oil Salad:1 medium head red-leaf lettuce1 medium head Boston lettuce1-1/2 pints fresh strawberries, cored and slicedsliced almonds, for garnish (optional) To prepare dressing, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the shallot and sauté until softened, about 1 minute. Add the orange juice and zest. Raise the heat to medium-high and continue cooking, stirring occasionally, until the mixture thickens to a syrupy consistency, about 5 to 7 minutes. Transfer the juice-shallot mixture to a small bowl and combine with the mustard, rose nectar, honey, vinegar, salt and pepper. Gradually whisk in the olive oil. Taste and adjust seasoning if necessary. Set aside. In a small dish, combine the panko crumbs, ground almonds and salt. Place the flour, egg and panko-almond mixture in three separate shallow dishes. Slice the goat cheese log into 12 rounds. Coat the goat cheese slices in flour, dip in the beaten egg, then coat with the panko-almond mixture. Press the cheese rounds lightly into the crumbs mixture to make sure that they adhere well and set them aside while you assemble the salads. Wash and dry the two heads of lettuce and tear them into bite-sized pieces. Toss to combine and divide amongst four salad plates. Arrange the strawberry slices on top of the lettuce and garnish with a few sliced almonds, leaving space in the center for the fried goat cheese rounds. Set the dishes aside. In a large skillet, heat the vegetable oil over medium-high heat. Add the cheese rounds in a single layer and fry until light golden-brown on the first side, about 2 minutes. Being very careful not to break the crust, turn the rounds over and fry for another 2 minutes. Transfer to a paper towel-lined plate to blot any excess oil. Arrange three of the rounds in the center of each salad plate. Drizzle with the vinaigrette and serve immediately.

b-edelicious:

FRIED GOAT CHEESE AND STRAWBERRY SALAD

Vinaigrette:
1 tablespoon olive oil
1 medium shallot, finely chopped
3/4 cup freshly squeezed orange juice
2 teaspoons grated orange zest
1/2 teaspoon Dijon-style mustard
1 teaspoon honey
1-1/2 tablespoons rose nectar or 1 1/2 tablespoons honey plus 1/2 teaspoon rose water
1-1/2 tablespoons champagne or white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

Goat Cheese:
10.5-ounce log fresh goat cheese
1/3 cup flour
1 egg, beaten with 1/2 teaspoon water
3/4 cup panko crumbs
1/4 cup ground almonds
1/4 teaspoon salt
3 to 4 tablespoons vegetable oil

Salad:
1 medium head red-leaf lettuce
1 medium head Boston lettuce
1-1/2 pints fresh strawberries, cored and sliced
sliced almonds, for garnish (optional)

To prepare dressing, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the shallot and sauté until softened, about 1 minute. Add the orange juice and zest. Raise the heat to medium-high and continue cooking, stirring occasionally, until the mixture thickens to a syrupy consistency, about 5 to 7 minutes.

Transfer the juice-shallot mixture to a small bowl and combine with the mustard, rose nectar, honey, vinegar, salt and pepper. Gradually whisk in the olive oil. Taste and adjust seasoning if necessary. Set aside.

In a small dish, combine the panko crumbs, ground almonds and salt. Place the flour, egg and panko-almond mixture in three separate shallow dishes.

Slice the goat cheese log into 12 rounds. Coat the goat cheese slices in flour, dip in the beaten egg, then coat with the panko-almond mixture. Press the cheese rounds lightly into the crumbs mixture to make sure that they adhere well and set them aside while you assemble the salads.

Wash and dry the two heads of lettuce and tear them into bite-sized pieces. Toss to combine and divide amongst four salad plates. Arrange the strawberry slices on top of the lettuce and garnish with a few sliced almonds, leaving space in the center for the fried goat cheese rounds. Set the dishes aside.

In a large skillet, heat the vegetable oil over medium-high heat. Add the cheese rounds in a single layer and fry until light golden-brown on the first side, about 2 minutes. Being very careful not to break the crust, turn the rounds over and fry for another 2 minutes. Transfer to a paper towel-lined plate to blot any excess oil.

Arrange three of the rounds in the center of each salad plate. Drizzle with the vinaigrette and serve immediately.


♦ 2 weeks ago

b-edelicious: SALMON WITH BROWN BUTTER, ALMONDS AND ASPARAGUS 4 tablespoons unsalted butter1 1/4 pounds skinless salmon fillet, cut into 4 pieceskosher salt and black pepper1 pound green beans or asparagus, trimmed1/4 cup sliced almonds2 tablespoons capers Heat 1 tablespoon of the butter in a large nonstick skillet over medium heat. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 3 to 5 minutes per side; transfer to plates. Meanwhile, fill a second skillet with ½ inch of water, bring to a boil, and add ¼ teaspoon salt. Add the green beans, cover, and steam until just tender, 4 to 5 minutes; drain and transfer to plates. Wipe out the green bean skillet and heat the remaining 3 tablespoons of butter over medium heat. Add the almonds and cook, stirring frequently, until the almonds and butter are golden brown (but not burned), 2 to 3 minutes. Stir in the capers. Spoon over the fish and green beans.

b-edelicious:

SALMON WITH BROWN BUTTER, ALMONDS AND ASPARAGUS

4 tablespoons unsalted butter
1 1/4 pounds skinless salmon fillet, cut into 4 pieces
kosher salt and black pepper
1 pound green beans or asparagus, trimmed
1/4 cup sliced almonds
2 tablespoons capers

Heat 1 tablespoon of the butter in a large nonstick skillet over medium heat. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 3 to 5 minutes per side; transfer to plates.

Meanwhile, fill a second skillet with ½ inch of water, bring to a boil, and add ¼ teaspoon salt. Add the green beans, cover, and steam until just tender, 4 to 5 minutes; drain and transfer to plates.

Wipe out the green bean skillet and heat the remaining 3 tablespoons of butter over medium heat. Add the almonds and cook, stirring frequently, until the almonds and butter are golden brown (but not burned), 2 to 3 minutes. Stir in the capers. Spoon over the fish and green beans.

♦ 2 weeks ago