Monday, May 31, 2010
Salmon with Lemon, Capers, and Rosemary
(From Giada de Laurentiis)
4 (6-ounce) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup dry white wine
4 teaspoons capers
4 pieces of aluminum foil
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.
Wednesday, May 26, 2010
Sunday, May 23, 2010
Fancy Pigs in a Blanket
1 pkg of cream cheese - I usually use fat free cream cheese
1 8oz pkg of shredded cheddar cheese
1 roll of ground sausage - I like using Spicy/Hot
2 pkg of large crescent rolls - "Flaky" works best
Brown and season the ground sausage. Drain excess grease. While hot, mix in the pkg of cream cheese and shredded cheese. The warmer the mixture is when being combined, the more uniform your breakfast rolls will be. Scoop a large spoonful into the crescent rolls. Fold the short sides of the triangle on the spoonful and then roll until the last side has completely covered the cream cheese mixture.
Karlee says, "This is an excellent recipe for breakfast, parties, etc. I like to make my mixture the night before, and but it in the refrigerator over night. In the morning, or before the party, make meatball sized balls and place them into the center of the crescent roll instead of scooping the mixture straight from the pan. I have also used regular sized crescent rolls (4 pkg) or cut the large ones in half to make a more petite appetizer. HUGE HIT! New take on an old favorite..."
Wednesday, May 19, 2010
Penfolds produces numerous wines in Australia. Koonunga Hill (a line of wines produced by Penfolds) has been produced since 1976 and is said to be best if allowed to age for a few years. So, if given the option, definitely buy older bottles. Most that I have seen for sale have been from the 2007 vintage. If you order wine on-line, you can find much older bottles. I have only tried the Shiraz Cabernet, but Koonunga Hill produces 8 other blends and varieties.
The Shiraz Cabernet is purple/crimson in color. Critics say that it has flavors of red fruits, like strawberries, raspberries, and plums, and a chocolate-like finish. The makers claim that it is best matched with tomato-based Mediteranian dishes.
Let me know what you think if you try it! Enjoy!
Monday, May 17, 2010
Monday, May 10, 2010
Last summer I also started growing tomatoes. Amazingly, they did really well on our balcony at the apartment. I grew "Little 100s" and a larger type of tomato plant. I would suggest growing smaller tomatoes - this summer I have 6 grape tomato plants. If you grow a larger tomato, you'll need a lot of plants to yield enough tomatoes to make it worth it. I think we got 4 tomatoes out of our big tomato plant last year. There are also a lot of hanging varieties that do well on porches and balconies. Our tomatoes grew most of the summer last year. We loved going out and picking fresh tomatoes for salads when we had guests. Yesterday I noticed that our plants now have little green tomatoes on them - I can't wait until they are ready! This is a picture of one of my pots this year.
On a separate note, Katie G., who has sent in some wonderful recipes that I've published on the blog, wrote this wonderful article for We Heart This. We Heart This is a fun on-line magazine and forum website that covers a plethora of interesting topics. Katie's article was published for Mother's Day.
Asian Asparagus Salad
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon white vinegar
1-1/2 teaspoons sugar
1 teaspoon sesame seeds, toasted
1/4 to 1/2 teaspoon ground ginger
1/4 teaspoon ground cumin
Combine the soy sauce, oil, vinegar, sugar, sesame seeds, ginger and cumin; pour over asparagus and toss to coat. Cover and chill for 1 hour. Drain before serving. Yield: 4 servings.
Monday, May 3, 2010
Basil Pesto (from Giada de Laurentiis)
2 cups (packed) fresh basil leaves
1/4 cup toasted pine nuts
1 garlic clove
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
About 2/3 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese
In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in the cheese. Season the pesto with more salt and pepper to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
Giada says, "The secret to making pesto into a great pasta dressing is to get the sauce to the right consistency. Fresh from the food processor, pestos are usually too thick to coat pastas; you'll just end up with mounds of the sauce amid a lot of undressed noodles. You need to mix in just enough of the pasta cooking liquid to get the pesto to coat the pasta, but not so much that you've created pesto soup."
To cook the gnocchi, just boil water like you normally would in order to cook regular pasta. When the gnocchi starts to float to the top, you'll know it's ready! Just drain and serve with sauce.