Archive for October, 2011
The last time I fried shallots was Thanksgiving of 2008. While my husband was out back frying the turkey and taking all precautions to ensure for a safe and fire free fry, I was in the kitchen sipping wine, chatting with my dad and heating up oil to fry shallots for my green bean casserole. A fire was in store that afternoon, but not in the suspecting turkey fryer. My shallot oil erupted into a ball of flames and given that the kitchen fire extinguisher was out back with my husband, a large box of baking soda was our only savior. A dramatic toss of the contents of the box onto the fire subdued the flames to reveal scorched ceilings, dad and dogs covered in baking soda and me with noticeably thinner eyebrows. Despite the blunders on that date a few years back, fried shallots are such a tasty topping and I just had to jump back on the horse for this dish. Super easy and delicious.
- 4 Ahi steaks
- ¼ cup oyster sauce
- ½ cup soy sauce
- 1.5 teaspoons freshly grated ginger
- 4 shallots, thinly sliced
- 2 cups vegetable oil
- ½ teaspoon kosher salt
- 1 tablespoon olive oil
Whisk together the oyster sauce, soy sauce and ginger in a small bowl. Lay the tuna steaks out on a shallow dish and pour the oyster mixture over the tuna. Cover with cellophane and refrigerate for 20 minutes. Flip the steaks, recover and continue to marinate in the refrigerator for an additional 20 minutes.
While the tuna is marinating, heat the vegetable oil over high heat. The oil should be ready for frying after 5 minutes of heating. To ensure it is sufficiently hot, carefully add a few drops of water to the oil. If the oil spits upon contact with the water it is ready to fry. Add the shallots and fry until golden brown. Remove the shallots from the oil with a slotted spoon and transfer to a paper towel to drain the oil. Place the shallots in a small bowl and toss with the salt. Set the shallots aside.
Remove the tuna from the refrigerator. Heat the olive oil in a large sauté pan over medium-high heat. Remove the tuna from the marinade and lay on the heated pan. Sear on both sides for 1-2 minutes depending on how well done you like your tuna. Remove the tuna from the pan and transfer to a plate. Return the pan to the heat and add the remaining marinade. Bring to a boil and simmer until thickened. Drizzle the thickened marinade on the steaks and top with a generous spoonful of the fried shallots.
There comes a point in most women’s lives when they realize they are becoming just like their mothers. Growing up we often made the 2 hour drive from the mountains to Denver for school clothes shopping. This was a much anticipated trip in which we would enter the mall empty handed and leave with bags of goodies all of which we would eagerly model for dad when we got home. “Oh and look dad, this one was on sale.” His retort, “think of all the money we saved!” Spoiled to say the least and only as an adult do I realize just how much. The value in these trips, however, were mom’s ridiculous stories, her occasional “look at this a-hole,” remark in the direction of an unfavorable driver and lunch at a special spot. Without fail, we left every lunch on a mission to replace the shirt mom had worn to Denver because she had spilled something on the original shirt. Fast forward 15 years and you will find my mother’s daughter always covered in her meal and this dressing was no exception- literally all over my shirt and not to mention one of the few that is still accommodating my belly. The stain was well worth it as this seasonally inspired dressing was splendid on a mixed green salad with goat cheese.
- 1 cup pomegranate seeds, about one large pomegranate
- 1 cup olive oil
- 2 tablespoons champagne vinegar
- ½ teaspoon kosher salt
- 2 teaspoons sugar
- 2 tablespoons finely chopped rosemary
Place the pomegranate seeds in a food processor and mix until smooth. Add the vinegar, salt, sugar and rosemary and continue to mix. While the food processor is still mixing slowly add olive oil through the feeder tube and mix until fully incorporated. Serve immediately or refrigerate for up to 5 days.
- 4 small gold nugget squash
- 1 cup diced thick cut bacon
- 1.5 cups cranberries
- ¼ cup chopped walnuts
- ¼ cup brown sugar
- 2 cups cooked brown rice
- 1 cup shredded fontenella cheese
- ½ teaspoon kosher salt
Pre-heat oven to 350°. Pierce the skin of each squash numerous times with a fork or knife. Place on a cookie sheet and transfer to the oven. Bake for 45 minutes or until the exterior of the squash has softened and is easily pierced with a knife.
While the squash is baking heat a large sauté pan over high heat. Add the bacon and stir frequently until nicely browned. Drain the fat from the pan and return to the stove. Fold in the cranberries, reduce the heat to medium and cook for an additional 5 minutes. The cranberries should be softened at this point. Fold in the rice, walnuts, sugar, salt and cheese and remove from the heat.
Remove the squash from the oven and cut off the top exposing the interior of the squash. Scoop out the seeds, but leave the meat of the squash intact. Stuff the squash with the rice mixture and serve.
- 6 washed apples
-12 wooden skewers cut to 8” long
- 2 14 ounce bags of caramel
- 4 cups milk or white chocolate
- 2 cups Reese’s Pieces
Push two skewers side by side through the base of the apple and into the apples core. Be certain not to push the skewers all the way through the apple.
Combine the caramel and ¼ cup water in a small saucepan over medium-low heat. Stir with a fork until the caramel is completely melted. Holding the saucepan at an angle, dip the apples into the caramel and spin around on the skewer until evenly coated. Let the residual caramel drip back into the pan. Place the apples on a plate with the skewers facing up. Refrigerate for one hour.
Remove the apples from the fridge. Melt the chocolate in a microwave. Dip the apples in the chocolate, spinning the apples on the skewer until they are fully coated. Let cool for 10 minutes then push the Reese’s Pieces into the chocolate coating. Refrigerate for 30 minutes before serving. Wrap the skewers with decorative ribbon for a little extra seasonal flair.
We had this dish after a long day of baby room remodeling. I had somewhat of a hormonal breakdown last week about the progress of the baby room prompting my poor husband to spend all of his sparse free time dry-walling, plastering and installing molding in our little girl’s room. This dish was a small you for all his hard work.
- 1 LB salmon filet
- Juice from half a lemon
- 2 peeled sweet potatoes, shredded in a food processor or with a cheese grater
- 1 yellow onion, finely chopped
- 1 cup shredded Jarlsberg cheese
- 1 teaspoon kosher salt
- 2 teaspoons fresh chives, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cups baby arugala
- ½ cup sour cream
Pre-heat oven to 400°. Place the filet on a baking dish with the skin side facing down. Sprinkle with the lemon juice and set aside.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan over medium-high heat. Add the potato and sauté for 10 minutes, stirring frequently. Add the onion, salt and chives and continue to sauté for 5 minutes. Remove from the heat and transfer to a large bowl. Let cool for 10 minutes before folding in the cheese.
Place the salmon in the oven and cook for 15 minutes or until flaky. Remove from the oven and remove the skin. Cut into four equally sized pieces.
While the salmon is cooking, mold the sweet potato mixture into golf ball sized balls and then press down with the palm of your hand to form 1/2” cakes. Heat the remaining tablespoon of olive oil in a large sauté pan over medium-high heat. Add the cakes and cook until golden browned on one side. Flip with a spatula and continue to cook until golden brown on the other side.
Plate two cakes per person and top with a handful of arugula then a piece of salmon. Finish with a small dollop of sour cream and a few chopped chives for garnish.