Trust me, I’m beautiful. | Thursday Night Smackdown Today: Please give a big TNS welcome to Everybody Likes Sandwiches, this year’s Bloggie winner for best Canadian blog. It’s rainy and bleak here, so this soup seems fitting (although, to be frank, this photo could have used a chive). When you’re done, why not read the week’s guest posts from some other kick-ass bloggers, if you haven’t already? Which you should have. (If you’re wondering why all the guests: go here.) And remember: Hobo Monday is STILL ON. While Michelle takes a much-needed brain-freeze, I’m filling in for jury duty. Sometimes, things just aren’t all that pretty, but you love them anyway. First off, I should note that I’m a fan of peanut butter. Peanut butter may not give this soup beauty, but it gives richness in spades. 1. 2. 3. Like this: Like Loading...
Salmon with Potato "Scales" Recipe Trim 1 to 2 inches off thinner (belly) side of salmon fillets so that remaining fillets have a more even thickness. Reserve the belly strips for another use. You will now have 2 more square-shaped pieces of salmon fillet. Cut each fillet into 4 roughly equal-size pieces for a total of 8 pieces. Arrange fish, skin side down, on a baking sheet (or 2 dinner plates). Scrub potatoes well. Dip potato rounds, one at a time, in butter and lay slices on top of one piece of fish in an overlapping pattern (to resemble fish scales), covering surface completely. Preheat oven to 400°F with rack in middle. Heat oil in a 12-inch nonstick skillet over medium heat until it shimmers (dip a corner of a fish fillet into skillet to test; it should sizzle). Roast fish in oven until just cooked through, 4 to 8 minutes (depending on thickness; a possible visual clue—the better quality the salmon, the less likely you'll see it—is when the white albumin in the fish exudes from the fish and begins to set).
curried sweet potato & rice autumn soup/stew Wednesday October 6, 2010 Fall is my favorite season. And so far this fall is shaping up rather nicely. This past weekend, I got into the kitchen with the purpose of making it smell like fall. Now, as you can tell from the photos, this soup became more of a stew as I got caught up in cleaning and tidying. I used 2 kinds of curry paste as I was finishing one jar and starting on another. Elsewhere: I’ve been around all over the place in the last little while. curried sweet potato & rice autumn soup/stew 1 T olive oil 1 carrot, finely diced 1 small onion, finely diced 2 stalks celery, finely diced 1 sweet potato (yellow fleshed), finely diced 1 yam (orange fleshed), finely diced 1/2 c rice (I used a mix of white & brown) 2 T curry paste pinch of salt & a good grind of black pepper water or vegetable stock 1 t maple syrup (optional)In a large pot, heat olive oil and add in carrots, onion and celery and saute until fragrant, about 3-5 minutes.
Prawn and dill pilaf – dinner in 30 minutes Midweek dinners don’t have to be boring - this simple, lightly spiced pilaf is ready in just 30 minutes. 30 minutes Serves 2 EASY butter 30g onion 1, halved and slicedgarlic 1 clove, slicedbasmati rice 125gsaffron a pinchcloves 2cinnamon 1 stickchicken stock 200mlcooked peeled king prawns 150gdill 1/2 bunch, chopped Melt the butter in a shallow pan with a lid. Bring to a simmer, put on the lid and cook on a very gentle heat for 15 minutes, until all the stock has been absorbed and the rice is tender (add a splash of water if you need to). Add the prawns, season, then cook for a couple of minutes to heat the prawns. PER SERVING 429 kcals, protein 23.0g, carbs 56.1g, fat 14.1g, sat fat 8.0g, fibre 2.0g, salt 2.38g Mastered this? These Rice noodles with prawns, edamame and grapefruit are perfect if you’re on the 5:2 diet and take just 10 minutes to prepare.
mushroom and farro soup Barely two weeks ago, I used the following phrases to describe soup: “vegetables boiled to death,” “assaulted with too much cream,” “whatever healthy things in there cannot be tasted,” and even “what must have been a practical joke” about an especially awful one I’d ordered recently. I admitted that I found soup boring, and my relationship to it has been on especially unstable terms this year after repeated disappointments. We then proceeded to eat soup for dinner for the next 14 days. What happened? After the potato soup, we moved onto a tomato-y cabbage soup that we enjoyed, but I can assure you that the recipe isn’t ready for prime time and black bean pumpkin soup, one of our all-time favorites from the archives. It starts with soaking dried porcini, which, understandably, is the start of something wonderful as they pack so much flavor in what looks in the store like wood chips. Mushroom Farro Soup Adapted from Marian Burros’ mama, via The New York Times Makes about 7 cups
Latkes with Lots of Sauces Recipe photo by Alex Farnum yield Serves 4-6 Our dad makes these every year on Hanukkah. For the lox sauce 1 cup (8 oz/250 g) sour cream 3 oz (90 g) lox, diced 1 Tbsp minced fresh chives For the applesauce 1 cup (9 oz/280 g) applesauce 1 Tbsp ground cinnamon 1 Tbsp light brown sugar 1 Tbsp granulated sugar 1 tsp ground ginger Preparation 1. 2. 3. 4. From This Is A Cookbook: Recipes for Real Life by Max Sussman and Eli Sussman. Leads to something better I am hoping that Aran won't mind me taking that liberty, as it was her that made me think of it in the first place. Throughout Small Plates and Sweet Treats she mentions substitutions, and links recipes to others, in a chatty way that shows how her recipes are not meant to stand alone. As you spend time any time with the book, Aran's overarching skill with flavour combinations is obvious, and what's more is that it is harmonious. Small Plates and Sweet Treats is a gem. Hers is an inspiring voice, and one that I'm happy to have for company. Thanks for all the conversations, friend. xo From the book Small Plates and Sweet Treats: My family's journey to gluten-free cooking (Little Brown and Company, 2012) by Aran Goyaga. This soup is aromatic, supple, and mild in a way that is soothing — not at all bland. The recipe here is as written in the book, with my notes following after. Serves 4 to 6 For the pea shoot and almond pesto For the roasted cauliflower and leek soup Make the pesto. Notes:
Sunday Brunch - Articles - Blackened Salmon and Salsa Roja Recipe 08 August 2014 Make like you're in Mexico with this spicy salmon and red salsa sauce Serves 4 Ingredients 900g ripe plum tomatoes2 white onions, sliced4 cloves garlic, unpeeled2 ancho chilli2 red chilliJuice of 2 limes2 bunches coriander, chopped For the salsa 2 corn husks, kernels scraped off1 red pepper, diced2 stalks celery, chopped1 red onion, diced4 tomatoes, peeled, deseeded and diced For the salmon rub 2 tbsp smoked paprika2 tsp salt2 tbsp garlic powder1 tbsp white pepper1 tbsp onion powder1 tbsp cayenne1 tbsp dried oregano1 tbsp dried thyme4 x 150g salmon fillets To serve Sour cream, hot sauce and lime wedges Method 1. 2. 3. 4. 5. 6. This recipe is available for six months from the date of publication