Source: Cook's Illustrated
Saturday, April 25, 2009
Source: Cook's Illustrated
Source: Cook's Illustrated
I have a penchant for smothering most of my seafood in cream-based sauces. As one of my favorite comedians Jim Gaffigan has said, "You know what's good on fish? Anything that kills the taste of fish."
|1/4||cup sesame seeds|
|4||salmon fillets skin-on, each about 6 ounces and 1 to 1 1/4 inches thick|
|Table salt and ground black pepper|
|3||teaspoons canola oil or vegetable oil|
1. Heat a 12-inch heavy-bottomed skillet for 3 minutes over high heat. Spread sesame seeds in a pie plate. Rub salmon fillets with 2 teaspoons canola or vegetable oil, sprinkle with salt and pepper, then press flesh sides of fillets in sesame seeds to coat.
2. Add remaining oil to pan; swirl to coat. When oil shimmers (but does not smoke) add fillets skin side down and cook, without moving fillets, until pan regains lost heat, about 30 seconds. Reduce heat to medium-high; continue to cook until skin side is well browned and bottom half of fillets turns opaque, 4 1/2 minutes. Turn fillets and cook, without moving them, until they are no longer translucent on the exterior and are firm, but not hard, when gently squeezed: 3 minutes for medium-rare and 3 1/2 minutes for medium. Remove fillets from pan, being careful not to break sesame crust; let stand 1 minute. Pat with paper towel to absorb excess fat on surface, if desired. Serve immediately.
Monday, April 20, 2009
Sometimes I get a little bored of chicken, so I went to the Food Network in search of a new recipe. I like this one by Giada - proscuttio, peppers, and capers were not a combination I've had before! I thought this was incredibly tasty, but next time I will make it entirely with boneless, skinless chicken thighs, which I think will taste better and cut down on the cooking time. I liked the thighs much better than the breasts - mine may have been overdone, but did not seem to soak up the flavor like the thighs did!
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves
1. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
2. Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
3. If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
Saturday, April 18, 2009
Adapted from: Barefoot Contessa at Home
Boy, oh boy. If this doesn't make you go out and buy one of Ina's cookbooks, I don't know what will! I saw this on Smells Like Home and what with my seafood addiction and all, had to make it! This is the best dish I've cooked so far in 2009! So incredibly tasty and flavorful. If you like seafood, this is a must-make dish!
A couple of drawbacks: yes, the dish is expensive. You need 8 ounces each of lobster, fish, and shrimp. But as the Smells Like Home blogger notes, you really could not get 4 servings of a dish like this at a restaurant for $30!
The prep time is also lengthy. For me, it took about 2 and a half hours from initial prepping to the table. Part of that is I truly suck at julienning...well, anything, so that step took me a good 20 minutes or so.
I cannot wait to heat this up again tomorrow...yum!
- Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (I used a square baking dish.)
- Combine the stock, cream, 1/2 cup of the wine, and the tomato puree in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
- Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
- Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
- Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they’re moistened.
- Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.
Sunday, April 12, 2009
Source: The New Best Recipe
I've always been a little scared of steak-type beef. HOW DO YOU KNOW WHEN IT'S DONE? I've made maybe 3 of them my entire life.
Being out of state from the rest of your family means you don't have a good grasp on the holidays sometimes. I mean, I KNEW it was Easter, but I didn't really think it through when planning out my weekend menu. I had some chicken thing planned, but realized I wanted something a little nicer. We've had a lot of seafood lately, so I thought I'd go for filet minon.
It's not nearly as complex as I thought! This recipe combines pan-searing with oven roasting, which allows you to get a really nice crust without overcooking. I also made a red wine reduction sauce which was OUT OF THIS WORLD good, but our filets were very thick, so I couldn't really taste it.
To get your optimal doneness, The New Best Recipe suggest making a small nick in the steak with the tip of a paring knife, and checking it every so often while roasting.
3. Roast 2 to 4 minutes for very rate, 4 to 6 minutes for rare, 6 to 8 minutes for medium-rare, and 8 to 10 minutes for medium. (After transferring the steaks to the oven, prepare a pan sauce in the empty skillet, if desired.) Transfer the steaks to a large plate, tent loosely with foil, and let rest for 5 minutes before serving.
Whoops, I've been on a bit of a blogging haitus. We had guests in town a couple of weeks back, and I really don't like to test drive new recipes on guests! Last weekend I was in the mood to make some old favorites. I guess it happens when you only pull out the stops 2 days a week!
- 1 (18.25 ounce) package devil's food cake mix with pudding (I just used a normal chocolate cake mix)
- 3 eggs
- 1 tablespoon almond extract
- 1 (21 ounce) can cherry pie filling
- 1 1/2 cups semisweet chocolate chips
- 1 tablespoon butter
- 2 tablespoons milk
- 1/2 cup confectioners' sugar