Tag Archives: Shallots

Salmon with Roasted Cherry Tomato Relish⠀

salmon

Fresh ingredients like basil, lemons and later summer cherry tomatoes, shine in this easy dish that is so easy to make………and yet,  your family and friends will be impressed for such and elegant meal!⠀

Serves 4 to 6

Ingredients:⠀

For the Salmon:
One whole salmon fillet, with skin on,  2 – 2.5 pounds
1/2 lemon, sliced
2 tablespoons extra virgin olive oil⠀
2 tablespoons fresh basil, finely minced
2 tablespoons fresh  marjoram leaves⠀
1 tablespoon fresh oregano leaves
1 tablespoon fresh thyme leaves
1 clove garlic, finely minced⠀
Kosher salt, to taste⠀
Freshly ground black pepper⠀
1/4 bunch whole fresh basil, for garnish
Lemon slices, for garnish

For the Roasted Cherry Tomato Relish:
3 pints cherry tomato⠀
3 cloves garlic, minced
1 small shallot, minced
A few sprigs fresh thyme
2 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 small red onion, diced
1 teaspoon balsamic vinegar ⠀
1 small bunch basil, cut into chiffonade⠀

For the Relish:
Preheat oven to 450° F.

Toss cherry tomatoes, garlic, shallot and thyme with olive oil on a rimmed baking sheet. Season with salt and pepper. Spread the tomato mixture out in a single layer and roast, tossing once, until tomatoes are blistered and beginning to burst, 20–25 minutes. Let cool and set aside.

Add the tomato mixture to a large bowl, along with the red onion, balsamic vinegar and basil. Toss the ingredients. Taste and adjust the seasoning as needed with salt and pepper. Set aside.

For the Salmon:
Preheat the oven, set to broiler.

Line a baking sheet with parchment paper.

Using clean paper towels, pat the salmon dry and place on the prepared baking sheet.

In a small bowl, mix the dried herbs and garlic powder with the olive oil. Rub the seasoning mixture all over the salmon.

Place the salmon in the oven and cook under the broiler for about 3 minutes.

Remove the salmon from the oven and reduce the oven temperature to 300° F. Place the lemon slices over the salmon and return it to the oven and cook for another 8 to 10 minutes or until the salmon is easily flaked with a fork, depending on the thickness of the fish and the temperament of the oven. Be careful in not to overcook the salmon.

To serve, carefully lift the salmon along with the parchment paper and place on a large serving platter. Top the salmon with the roasted cherry tomato mixture, and garnish with lemon slices and fresh basil leaves.

Cooks Notes:
This recipe is so versatile that  any thick fillet or fish steak can be used  in  the place of salmon. Excellent substitutes are swordfish and halibut.

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Duck Confit Croquettes with Yuzu Vinaigrette

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I recently traveled to Atlanta, Georgia for a conference recently. Although I pass through Hartsfield-Jackson Atlanta International Airport quiet frequently, I rarely have time to leisurely grab anything to eat while trying to get from one terminal to another to catch a connecting flight.

However, this time I had an extended layover and being that it was lunch time, I decided to take full advantage of what the restaurant scene in the airport had to offer, and in checking the menu outside the establishment it appeared that One Flew South would fit the bill.

Located in Concourse E, One Flew South is the first upscale dining experience in Hartsfield-Jackson Atlanta International Airport.

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Photo Credit: One Flew South, 2017

 

The cuisine at One Flew South  can be described a spirited global fare featuring a ‘Southernational’- Cuisine inspired by world travels specializing in Deep Southern and Asian flavors that cannot be denied with dished prepared largely with high quality, fresh, local ingredients from regional farmers and purveyors. An added bonus is that frequent fliers’ know that this Southern/Eclectic spot offers an exceptional prepared to-go selection for travelers as well.


               Photo Credit: TripAdvisor 2018.

The food menus has offering covering soups and appetizers, salads, sandwiches and full entrees. The  is a dessert menu for those that may have a sweet tooth, so be sure to ask your server to share it with you.

One Flew South has a top shelf bar that serves proper cocktails and features an exceptional sushi menu and take-away items. The restaurant presents an enticing culinary destination for travelers braving the world’s busiest airport.

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        Photo Credit: One Flew South, 2018

 

With that being said, I ordered the French Southern inspired duck confit croquettes and the thyme braised pork belly. The croquettes were made with duck, English Peas and Carolina grits and served with fennel slaw, candied citrus, Yuzu vinaigrette and topped with micro greens of cilantro and parsley.

As for the entree,the thyme roasted pork belly was cooked to perfection and served over a bed of parsnip puree and a black-eyed pea and arugula salad. This dish is normally served with a blackberry-onion marmalade, but because the blackberries were not in season yet, the chef made do with a balsamic vinegar reduction. I am working on replicating this recipe and hope to post it at a later date. Stay tuned!

The service was great and I truly enjoyed my meal and I could not wait to get back home to my kitchen to see if I could create such and interesting appetizer tailored to my taste. You see, cooking is pure happiness for me and I was truly inspired my first dining experience at One Flew South I start with this French inspired crispy Duck Croquettes recipe that is absolutely amazing. This process is a bit time consuming in terms of preparation, as they are a bit tricky to make, but they are so totally worth it. Make a few extra while you’re at it. You can keep them in the freezer, just ready to deep fry when you want to.

Serves 4 to 6

Ingredients:
For the Croquettes:
3 Duck Legs about
1 shallot, diced
2 cloves garlic
4 tablespoons olive oil
1 cup dry white wine
Kosher Salt, to taste
Freshly ground black pepper, to taste

For the Béchamel:*
2 tablespoons all purpose flour*
1 oz unsalted butter
1 cup Whole Milk
Kosher Salt, to taste
Freshly ground black pepper, to taste

For the Breading*
Finely ground Japanese Panko bread crumbs*
2 Eggs
1 cup rice flour
Kosher Salt, to taste
Freshly ground black pepper, to taste
1/2 cup grated Gruyere cheese

For the Candied Citrus Peel:**
1 grapefruit
2 Navel oranges
2 lemons
2 1/2 cups sugar

Yuzu Vinaigrette:***
Yields Approximately 1 1/2 cups
1/2 cup Yuzu Juice, Yuzu marmalade or Monin Yuzu Fruit Purée
1/4 cup rice wine vinegar
1/2 teaspoon garlic, minced
1 tablespoon freshly squeezed lemon juice or orange juice
1 1/2 teaspoons sugar
1 teaspoon tomato paste
3/4 cup vegetable or canola oilSalt and pepper, to taste

For the Fennel Slaw:
2 tablespoons cider vinegar, or to taste
1/3 cup mayonnaise
1/2 teaspoon freshly ground black pepper, or to taste
2 teaspoons sugar
1 1/2 tablespoons chopped fresh dill
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon salt
1 1/2 lb fennel (sometimes called anise; about 1 1/2 large bulbs)

For the Garnish:
Mixed Micro greens

Directions:
To make the confit: Lightly sprinkle salt and pepper the duck thighs and fry in a little olive oil. Once it got nice color put it in a large casserole.

Saute the shallots and add to the casserole with and garlic. Add wine and some olive oil.

Place the casserole in the oven at 350°F for about 1 ½ hours, until the meat is soft and falling off the bone. Let it cool down to manageable temperature and pick the meat from the bone.

Chop the meat finely and add to a bowl. Also,  add  the shallots from the casserole and add to the bowl.

For the Béchamel: Add the onion and the butter to a medium saucepan and cook on low heat, until the onions are translucent. Whisk in the flour with a little of the milk to the saucepan. Stir and slowly add the remaining milk until a thick paste is formed. Bring to a boil,  constantly stirring.  Reduce the heat and cook over low heat for a short while, as the consistency should thicken. Taste and season with salt and pepper, as needed. Remove from the heat and set aside, allowing the béchamel  to cool slightly.

To  a large plastic or stainless steel bowl, add about 1 cup of the béchamel, the chopped duck and  the grated cheese. Season with salt and pepper, if needed. Place the bowl in the freezer to solidify the mixture, for at least 1 hour. This step makes it easier to manage the meat mixture.

Spray your hands with a light coating of vegetable spray. Using a small ice cream scoop, fashion the croquettes, by rolling the meat mixture in balls, about 3 ounces each, and set on a plate. Place the croquettes in refrigerator for a least 4 hours.

To make the candied citrus peel: Score grapefruit, oranges, and lemons through peel from top to bottom in 6 sections for grapefruit and 4 for oranges and lemons (don’t cut into fruit). Pull off strips of peel with your fingers. Slide a small, sharp knife along inside of peels to remove excess membrane so peels are about 1/4 inches thick. Cut peels lengthwise into strips about 1/2 in. wide in center and tapered on ends.

Put peels in a 3- to 4-quart saucepan and add cold water to cover. Bring to a boil, then drain. Repeat twice more.

Refill pan with 2 1/2 cups water and 2 1/2 cups sugar; bring to a boil, making sure that sugar dissolves. Add peels and bring to a boil, then reduce heat and simmer gently, stirring occasionally, until peels turn translucent and syrup begins to form bigger bubbles, about 1 1/2 hours.

Drain peels, saving syrup for other uses (such as topping pancakes) if you like. Spread peels on a nonreactive cooling rack set on a parchment-lined baking sheet. Allow peels to dry completely, about 2-3 hours.(Store the candied peels in an airtight at room temperature for future use.)

Meanwhile, make the yuzu vinegrette. In a blender or food processor, puree all ingredients except oil until combined. Slowly add oil with blender running until all of the oil has been added.If you do not have a blender or food processor, then add all the ingredients to a bowl and whisk until well blended. Decant to a glass mason jar or cuvette and set aside.

To make the fennel slaw: Whisk together all ingredients except fennel. Trim fennel stalks flush with bulb, discarding stalks, and remove any discolored outer layers. Halve fennel through root end and discard core. Thinly slice fennel with a mandoline or other manual slicer.Place the fennel in a large bowl and toss the fennel with enough dressing to coat, then season with salt and pepper. Cover with plastic wrap and place in the refrigerator until ready to serve.

When you are ready to fry the croquettes, set up the breading station. In the first shallow dish add the flour. Whisk the eggs and add them to a shallow bowl. Add the breadcrumbs to a third shallow dish. Dip a duck conift ball, first in flour, then beaten eggs and finally in breadcrumbs. Set aside. Repeat until all the balls have been coated.

Add several inches of vegetable oil to a deep fryer or a large pot. Heat the oil to 360°F.  Deep-fry the croquettes in batches, if necessary until they are a nice golden brown in color. Remove from the oil and allow to drain on a paper towel lined plate.

To serve as an appetizer, with the fennel slaw,followed by the croquettes, topped with the candied citrus, micro herbs and the yuzu vinaigrette.

 

Cook’s Notes:
* You can substitute cornstarch for the flour for a gluten free option. Also use gluten-free breadcrumbs as an alternative to the the Panko.

**To save time, make the Citrus Candied Peel several days ahead and store at room temperature in an airtight container.

***This simple yuzu-soy vinaigrette goes well with many dishes, as a dressing for salads, cooked veggies, as a sauce for raw fish dishes such as tuna tartare or sashimi, or as a dip for homemade tempura. Yuzu marmalade (Yujacheong, 유자청), can be purchased from a local Asian Markets. If you cannot find Yuzu juice at your local supermarkets, you can use lemon juice as a substitute.

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Crab Mac ‘N Cheese

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Wow!

I cannot believe it.  This is my 500th Post on this Blog and I cannot think of a better way to celebrate with my favorite comfort food.

I absolutely love Macaroni and Cheese and this is a very special dish meant for any occasion. The homemade bechamel sauce compliments the sweet jumbo lump crab meat perfectly. Serve it as a side dish or as an entree it’s a fantastic and budget friendly way to serve crab meat to a crowd with style.

Serves 6

Ingredients
1 1/2 pounds conchigliette pasta*
1/4 cup butter
1 shallot, finely diced
3 cloves garlic,finely minced
1/4 cup all-purpose flour
2 cups milk
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup shredded white Cheddar cheese
1 cup shredded Mozzarella cheese
1/4 cup shredded Asiago cheese
1/4 cup grated Parmesan cheese
1 pound jumbo lump crab meat, picked over
Chopped fresh parsley or crushed dried parsley, for garnish

Directions:
Preheat oven to 375ºF. In a large pot of boiling water, cook the pasta according to package directions until al dente. Drain and return to pot.

Meanwhile, in a large skillet over medium heat, melt butter. Add shallot and garlic and cook until fragrant and softened,for 3 minutes. Add flour and whisk until combined and golden, for about 1 minute. Add milk and season with salt and pepper. Simmer 2 minutes, until sauce is thickened and smooth.

Stir in 1/2 white cheddar, the mozzarella and Asiago until slightly melted, then remove from heat.

Add the bechamel sauce and crab meat to pot with cooked pasta and gently stir with a wooden spoon until completely combined.

Sprinkle with remaining 1/2 cup cheddar and 1/4 cup Parmesan and bake until bubbly, for 20 minutes.

Garnish the dish with parsley and serve immediately.

*Cooks Notes:
Conchiglie [koŋˈkiʎʎe], is a type of pasta in which the name is derived from the Italian word “conchiglia” .Commonly known as “shells” or “seashells” , this pasta is usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, squid ink or spinach extract. The shell shape of the pasta allows the sauce to adhere to it. A miniature variety called conchigliette is also available.

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Thank you so much!

 

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Roasted Brussels Sprouts and Vegetable Medley

brussels
Photo Credit: Cooktop Cove, 2016

I absolutely L-O-V-E Brussels sprouts!

Most people do not and the lovely little vegetable has a bad reputation for being the least tasty among pick eaters. But I have found that when you find the right way to cook them they are actually incredibly delicious!

Traditionally Brussels sprouts have been boiled, since time in memorial and crispy-balsamic-brussels-sprouts-2this method of cooking diminishes their flavor, making them soggy and without texture. So I roast mine instead and this method of cooking totally elevates the lowly sprout to new heights. Yes! Roasting them gives the sprouts a delicious crispy texture and an awesome flavor. They are a very savory vegetable though, which is why in this recipe they were paired with red apples to give them with a little sweetness and baby Yukon Gold potatoes so that you have a wonderful range of flavors with each fork full.

This recipe is just in time for during the winter doldrums!

Serves 4 to 6

Ingredients:
1 pound Brussels sprouts, cut in half
1 pound baby Yukon Gold potatoes, cut in half*
2 Red Delicious apples, medium diced
1 shallot, thinly sliced
2 tablespoons ginger, minced into a paste
7 cloves garlic, minced
2 tablespoons unsalted butter, small diced
1½ teaspoons chopped fresh thyme
1½ teaspoons salt
Ground black pepper, to taste
Drizzle of olive oil
2 tablespoons finely chopped parsley, for garnish
1/2 cup cashews, roasted and roughly chopped, for garnish (optional)

 

Directions:
Preheat oven to 400º F.

In a large bowl, mix all the ingredients together except, parsley and cashews.

Line a baking dish with parchment paper. Spread the Brussels sprouts mixture on top. Drizzle with olive oil.

Bake for 25 to 35 minutes, stirring occasionally, until the Brussels sprouts are browned in spots and the other vegetables are tender and crispy around the edges.

Remove the Brussels sprouts from oven and transfer to a serving platter. Garnish the vegetables with a sprinkling of parsley and cashews, if desired and serve immediately.

 

Cook’s Notes:
*You can use any full sized potatoes that you desire, just cut them into a medium sized diced.

 

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Thank you so much!

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Thai Chicken Meatballs in Lemongrass Green Curry Broth

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Spicy, tangy, and deeply savory, this dish channels my favorite things about Thai food. Traditionally made with chicken thighs, chicken breast was used for the meatballs making them feel light in calories and well  balanced with the broth.

Serves 4 to 6

Ingredients:
1  1/2 pound ground chicken breast meat
1  1/2 teaspoon ground cumin
1  1/2 teaspoon ground coriander
1  1/2 teaspoon crushed dried cilantro
1  1/2 teaspoon crushed dried Thai basil
Kosher salt, to taste
1  1/2 tablespoons vegetable oil
2 large shallots, thinly sliced
1 jalapeño, seeded and thinly sliced
1 tablespoon finely chopped fresh lemongrass
1 1/2 cups low sodium chicken broth
1/2 cup well-shaken canned coconut milk
1-1/2 cups fresh cilantro sprigs, more for garnish
1/2 cup small fresh basil leaves, more for garnish
1 1/2 tablespoons fresh lime juice
1 tablespoon granulated sugar
2 teaspoons fish sauce
1 1/2 cups julienne carrots

 Directions:
Add the  chicken cumin, coriander, and  salt, a to a large mixing bowl and mix well.  To form the meatballs, set a small bowl of cold water nearby and, occasionally moistening your hands, gently roll 1  1/2-ounce portions of the meat between your palms into balls; you should get 16.

Over medium-high heat in a 5- to 6-quart Dutch oven or a heavy bottom pot, heat the oil until shimmering.  Add half of the meatballs, reduce the heat to medium, and cook, undisturbed, until browned on the bottom, 1 to 2 minutes. Flip and brown the other side, 1 to 2 minutes more. Transfer to a paper-towel-lined plate, and repeat with the remaining meatballs.

Add the shallots, jalapeño, lemongrass and about 1/2 teaspoon of salt to the pot; cook, stirring, until the shallots soften, about 4 minutes. Add the chicken broth and coconut milk and bring to a boil. Stir in half of the cilantro and the basil, and remove from the heat. Using an immersion blender or working in batches with a regular blender, purée the mixture. Return to the pot if using a regular blender. Add the meatballs, lime juice, sugar, and fish sauce. Bring to a simmer, cover, and cook until the meatballs cook through (165°F), 15 to 20 minutes, adding the carrots during the last minute or two to cook until crisp-tender.

Divide the meatballs, carrots, and broth among bowls. Garnish with the remaining cilantro and basil leaves and serve.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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Pappardelle in Saffron Cream

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Photo Credit: Anna Williams

 

Serves 2

Ingredients:
Kosher salt, to taste
1 Tablespoon unsalted butter
1/2 small shallot, minced
Pinch of saffron threads
2/3 cup heavy cream
Freshly ground pepper, to taste
1/4 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract
4 ounces dried pappardelle pasta
2 Tablespoons grated Parmesan cheese, plus more for topping
2 Tablespoons roughly chopped fresh chives
1/2 teaspoon grated lemon zest

Directions:
Bring a pot of salted water to a boil. Meanwhile, melt the butter in a medium skillet over medium heat. Add the shallot and saffron and cook, stirring occasionally, until the shallot is softened, about 2 minutes. Add the cream, 1/4 teaspoon salt, and pepper to taste; increase the heat to medium high and simmer until slightly thickened, about 2 minutes. Stir in the lemon juice and vanilla.

Add the pasta to the boiling water and cook as the label directs. Remove 1/4 cup cooking water, then drain the pasta and transfer to the skillet with the sauce. Add the reserved cooking water, the Parmesan and half of the chives and toss to coat. Serve topped with the lemon zest, remaining chives and more cheese.

TODAY.com Parenting Team FC Contributor

Duck Livers on Toast with Whisky Cream Sauce

Duck livers on toast with whisky cream sauce

Duck livers have never had it so good. In this duck liver recipe, Gressingham duck livers are coated in an incredible whiskey cream sauce, then placed on pillowy brioche bread.Grade-A Duck Foie Gras Slices
Duck liver can also be purchased from, D’Artagnan one of the best places to buy duck liver (foie gras) online. D’Artagnan  introduced domestically-farmed foie gras to the United States in 1985 and has continually supplied fresh and prepared foie gras to the finest restaurants, stores and home cooks across the United States. If duck livers are not readily available, chicken livers can be used as a great substitute.

You can use whatever whisky you like for the sauce, depending on what sort of flavour you would  like the whisky to impart.  I used  a 12 year old Macallan Speyside Single Malt Macallan Scotch Whiskey, aged in sherry oak casks, for this recipe.

Macallan 12 Year Old / Sherry Oak

Deliciously smooth, with rich dried fruits and sherry, balanced with woodsmoke and spice. Described by F. Paul Pacult, the renowned international whiskey writer, in his book Kindred Spirits as ‘simply the best 12 Year Old single malt around’.

Being made since 1824, it is most sought-after whiskey for collectors, and you can find a huge range of Macallan Scotch whisky to buy online. Over the past four decades, Macallan has built probably the best reputation for quality malt whiskey and  rare vintages.

 

 

 

 

 

Serves 4

Ingredients:
For the Duck Livers:

1 1/2 pounds duck livers
Kosher salt, to taste
vegetable oil

 
For The Whisky Sauce:
4 Tablespoons unsalted butter
2 shallots, finely diced
3 Tablespoons whisky
1/2 cup brown chicken stock (click on the link for the recipe)
1/3 cup heavy cream
2 Tablespoons chopped parsley
2 Tablespoons chopped chives
1 dash of lemon juice

For the Brioche:
2 Tablespoons unsalted butter
1 loaf of brioche, sliced into 4 thick slices

 
Directions:
Begin by cleaning the livers and removing any small pieces of sinew or loose flesh.

Coat the base of a frying pan with oil and place over a high heat. Caramelize the livers until golden brown on both sides and season with salt – they should be slightly pink in the middle. Remove from the pan and rest in a warm place

Add the butter to the same pan with the shallots and sweat until soft. Add the whisky, reduce until almost dry, then add the chicken stock and reduce again by half.

To sweat is to cook something – usually vegetables – gently on a low-medium heat until tender but not caramelized, while stirring frequently.

Finish the whiskey sauce with heavy cream and reduce the sauce until it thickens slightly to the right consistency. Season with salt to taste and leave in a warm place.

To prepare the brioche, trim the crusts from the slices and each slice into neat circles. Heat a large knob of butter in a pan and fry the brioche until golden brown on each side. Remove from the pan and place on absorbent kitchen towel to drain.

Before serving, reheat the sauce and finish with the chives, parsley and a small dash of lemon juice. Place the warm livers on the toasted brioche and sauce generously.