Red Velvet Cheesecake with Chocolate Covered Mini Pretzel Sticks

Happy Birthday to four people today!  This called for some super rich dessert!  I first had this at a local restaurant on my birthday about 2 years ago; and I could not get it out of my mind (and I'm not the dessert person).

Here it is - I pretty much followed a recipe--wow!  It's from Southern Living (clearly - where else would there be a recipe for cheesecake with a layer of cream cheese icing on top?!).  It's delicious!  I added my own twist of chocolate covered mini pretzel sticks, and I also used Oreos for the crust, not chocolate grahams.


It's also very festive for the holidays!






Enjoy!

Happy Hanukkah (Chanukah)!

I couldn't help but think of my Grandma, Great Aunt, and the rest of my amazing family this first eve of Hanukkah!  Therefore, I made a last minute decision to prepare a quick Hanukkah feast:  and a great one, too!  Besides, who can possibly resist deliciously golden fried potato latkes?!  Now, the recipe for the latkes is a secret, so that I can't share, and as for the rest, I didn't do much, I just winged it as usual.  I forgot to buy apple sauce for the latkes at the store, but luckily I had 4 leftover apples in the fridge from apple picking back in early Fall.  

Thankfully, apples last a while in the cool of the refrigerator.  Peel them, dice them, slightly cover with some water or apple juice and the juice of half a lemon, and simmer until soft.  Then, run them through that food mill, and voila: apple sauce!  This is my personal favorite on potato latkes, though some like sour cream or nothing at all.

I also decided last minute to make the brisket.  Crazy, I know.  However, I put it in as soon as I walked in the door, and let it cook about 2 1/2 hours at 375 F.  It was tender and ready to go by an 8 PM dinner, which is not terribly late, all things considered.  The brisket was meant to be simple, and full of classic flavors that remind you of Grandma and Great Aunt's house:  seared on both sides seasoned with salt, pepper, garlic powder, onion powder, cayenne; deglazed with a bit of Vermouth; then covered with water, about 2 TBS of worcestershire sauce, 2 TBS dijon mustard, and a can of tomato paste; and left to braze at 375 F for about 2-3 hours.

Don't pay attention to the "green stuff" on the plate.  This, too, was a last ditch attempt at being healthy...but it was not that appetizing, and simply served as color on the plate.  If you really must know, it was a green bean and spinach puree, but I mistakenly added some basil from the garden to it, and that completely threw off the flavors.  Next time:  no basil.

Anyhow, it was a delightful Hanukkah meal, and nobody is ever sorry to have eaten a yummy latke....or two...or four!

Osipenko Family Borscht

A trip to Richmond, VA for some quality time with dear friends resulted in a family recipe lesson in how to make the trademark soup of Russia and much of Eastern Europe:  Borscht.  Famous for its deep reddish-purple color, borscht is a nutritiously rich soup packed full of vitamins and minerals from the primary vegetable components comprised of beets, cabbage, carrot, and potato.


Apparently in some countries, tomato may actually serve as the main ingredient while beets serve as secondary; and some variations are known as "tomato paste" borscht (which may explain why one of the secret ingredients in this family recipe is tomato paste).  I'm not quite sure what type of recipe this would be classified as, whether Ukranian, Russian, Polish, Lithuanian; but regardless it is absolutely delicious and rather simple to make.


Ingredients:
1/2 lb. boneless, skinless chicken thighs
1/2 medium-large onion
2-3 small-medium beets, shredded (about 1 1/2 - 2 C)
7-8 small to medium sized potatoes (Yukon gold or red), peeled and diced
1/2 medium green cabbage, shredded (about 3 C)
2 large carrots, shredded (about 2/3 C)
2 T tomato paste
1 T ketchup (optional)
Cayenne pepper, salt, black pepper
Olive oil (any kind)


Step 1:
Coat the bottom of a large stock pot with olive oil Wash and dry the boneless, skinless chicken thighs (I typically wear disposable gloves for sanitary purposes and easy hand washing afterwards), cubing the thighs into the stock pot.  I use kitchen scissors to do this (clean-up of scissors is far easier than a knife and cutting board).  Add half of a medium-large onion whole to the pot, and quickly sear chicken on med-high heat, about 2-3 minutes.  Add about 6-7 cups of water to the pot, and maintain at med-high heat until stock comes to a boil.  Reduce to a simmer as stock comes to a boil, skimming foam and fat off of the top.

Step 2:

While chicken stock simmers, shred 2-3 small-medium beats using the medium size hole on a hand grater, or the shredding disc attachment for the food processor.  Heat 2-3 T olive oil in a small skillet and add shredded beats.  Season with a pinch of cayenne pepper.  Saute on med-high for about 5 min or until slightly softened, they will just begin to get shiny and slightly translucent.  

Step 3: 

Add sauteed shredded beets to chicken stock.  Simmer for 5-7 minutes (no more).  Save the skillet for later (no need to clean it).

Step 4:

While beets are simmering, peel 7-8 medium yellow (Yukon gold) or red potatoes and dice into 1/4 to 1/2 inch pieces.

Step 5:

Add potatoes to soup, simmering until almost tender to cut (al dente), about 5 min.  Continue to skim foam off of the top.  While the potatoes are simmering, the cabbage can be shredded using the food processor, or by hand using a grater or knife to finely chop the cabbage into shreds.

Step 6:  

Once potatoes are just al dente, add 2 1/2 - 3 C finely shredded green cabbage.  Meanwhile, shred 2 large carrots, again using either the food processor or a hand grater.  Heat another 2-3 T oil to the same small skillet used for the beets in Step 2, add shredded carrots, a pinch of cayenne pepper, and 2 T tomato paste (as well as 1 T ketchup if desired).  Saute shredded carrots until slightly softened, about 5 min, and add shredded carrots to the soup.

Step 7: 
Add the seasoning packet, which can be purchased at most Russian food stores.  The following website is provided on the package (www.arikon.ru), and may perhaps assist in locating the seasoning packet.  This is not a necessary item and may be compensated for using a variety of dried spices given that the packet ingredients are:  iodized salt, beet, carrots, garlic, onion, chilly (red hot pepper), coriander seeds, parsley, dill, black pepper.

Step 8:

Salt to taste.  Serve with a generous dollop of sour cream (not light -- the real stuff), and chopped scallion.

Osipenko Family Borscht:

Soup Season!

The cold has set in, and as Fall staves off Winter, the inevitable frost will bite.  However, soup is ever-warming, a meal-in-one, and typically results in many servings for under $2 a meal.

So as to help me remember how many and what kind of bowl-icious concoctions I've created or made this season..."the soup is on!"  This list will grow as it gets colder and colder...check back often (soup, stews and "stoups" are my favorite)!

1.  Cauliflower Cheese Soup from the Moosewood Cookbook 

2.  Quick and Spicy Tomato Soup, Giada De Laurentiis

Quick & Spicy Tomato Soup (img. source: Food Network)

3.  Italian Wedding Soup (Turkey Meatballs and Kale)

4.  Smoked Turkey Navy Bean Cabbage Stoup (original)

5.  Manhattan Clam/Crab Chowder

6.  Roasted Corn, Poblano, Potato and Cheddar Chowder

7.  Black Bean and Rice

Osipenko Family Borscht

8.  Osipenko Borscht 

I've been remiss...

I've been so negligent, I don't even know where to begin.  The whole point of beginning a blog was my attempt at trying to document all that I make and write down any semblance of a "recipe" corresponding to whatever deliciousness I throw together.

I've failed!

Anyway, a few photos of what I've been up to since July...

July 4:  Red, white, and blue Sangria trio:

All-American Shrimp boil with Old Bay, corn, Yukon gold potatoes, all of course boiled in beer, served with melted butter: 

Blurry, I know; but oh-so-delicious white wine, sundried tomato, Cannellini bean, fresh home-grown parsley, and garlic steamed Maine mussels served with steamed Broccoli rabe and crusty wheat baguette:

Smoked Salmon "Nicoise"

How do you make use of pre-cooked smoked salmon pouches?  You make it taste vibrant and fresh by infusing it with lemony herbed dressing in a "nicoise"-style salad.  I would, however, suggest trying this with regular canned salmon instead as the smoked flavor was a bit artificial tasting almost like liquid smoke.

Fresh buttered seasoned croutons were fashioned from homemade sourdough.  A light and lemony Caesar-like dressing was made by zesting half a lemon + juice, 1/4 C parmesan, 1 large clove garlic, a handful of fresh parsley and thyme, fresh pepper, about 5-6 T white wine or vermouth.  This was all blended in the food processor until smooth, as light olive oil was drizzled in using the controlling "drizzle-rate" feature of the food processor to achieve a nicely emulsified dressing.

About 4-5 Yukon gold potatoes were slightly pre-cooked in the microwave prior to slicing about 1/8 inch thick, and tossed with balsamic vinegar, a sprig of fresh thyme, 1 clove microplaned garlic, a bit of salt and pepper, and a splash of white wine.  The potato slices were grilled until golden and crispy, although oven roasting is certainly an alternate possibility.

The chunked salmon was tossed in the excess vinaigrette from the potatoes.  The salmon was assembled in a stack between two layers of potatoes along with sliced grape tomatoes, French green beans, julienned carrots, olives, capers, and sliced hard-boiled eggs--served with a mixed salad tossed with the lemony-"Caesar"-like dressing and homemade croutons!

Remember the Herbs? Grilled Pizza

As it may have become more clear...of late, grilled pizza is where it's at.  This time, there was nothing in the house save for a few select items here and there.

Remember the herbs from my previous post?

Well, they have been sitting in a jar of water as previously depicted in the refrigerator just begging to be used.  Tonight, the herbs (yes the medley that was dill, basil, cilantro, parsley, sage, fennel) were all consolidated into a quick pesto with some toasted walnuts (about 1/4 C).  I also made a quick pizza dough (2 tsp active instant yeast + 2 C flour + 1/3 C corn meal + 3/4 C warm water + 2 tsp salt), and fished around the pantry for some toppings in the form of some sliced mushrooms, sun dried tomato strips, caramelized grilled onions, and goat cheese.

The well grilled pizza crust was spread with a good bit of pesto and toppings. The homemade pizza crust was a bit more crackery and cake-like than store-bought dough, and simultaneously so, oddly enough.  Perhaps it needed a tad more working or proofing; but regardless, this grilled pizza was a wonderful vegetarian's delight!

Fresh Herbs and Lamb Burgers

The garden has suddenly erupted with an abundance of assorted herbs.  I had to do some trimming of a variety of sage, parsley, cilantro, fennel, and dill all while thinking of something to make with such a lovely bunch of fresh herbs.

Although there are still plenty, a great handful went into some delicious pulled chicken salad, and the rest went into seasoning lamb burgers.

A quarter of an onion, 1 stalk of celery, and some sage, parsley, and dill all went into the food processor.  I made sure to squeeze the onion, celery and herb mixture dry of excess moisture so as to avoid making the ground lamb to wet (the moisture in the celery and onion itself is enough to keep the meat moist while grilling).  This was all added to about 1 lb. of ground lamb along with an egg and a pinch of salt and pepper for this straightforward lamb burger.  Some very lightly salt and peppered sweet potato and onion slices also went down on the grill.

The whole wheat rustic roll was lightly toasted on the grill, spread with a bit of creamy goat cheese, and the fresh herbed lamb burger was dressed with lettuce, grilled tomato and onions, and dill pickle slices.

It paired quite nicely with some refreshingly cold Brooklyn Brewery Sorachi Ace (Belgian golden farmhouse style ale).

Pumpernickel Rye Swirl Bread

Don't ask me how and/or what I did to make this one...but I do know that next time I'll use a touch less molasses and cocoa in the pumpernickel part.  I think I made a basic bread dough with sourdough starter, except instead of 3-4 C flour, I used 1 C rye flour + 1 C whole wheat flour for the light rye part; and 1 C rye flour for the pumpernickel part + 3 T cocoa powder + 1/3 C molasses.  Of course both parts got caraway seeds; and I think that if there is a next time, I'd definitely add a bit more salt to the dough as it seems the missing ingredient.

It looks pretty, though, and tastes delicious toasted with a touch of butter!

Grilled Pizza, Take #1: Grilled Chicken Pesto

Nothing says "Happy Summer" more than pesto, in my mind.  Ironically, this pesto was leftover from one I made sometime in May.  I typically make a bunch, and store it in 1/2 C quantities in my freezer.  It's one of those deliciously fresh sauces or multi-purpose flavor bases that comes in handy.  This one was a spinach-fresh from the garden anise hyssop-walnut-parmesan pesto that I took out of the freezer last night along with three giant sized boneless chicken breasts.  I threw it all into a bowl with about 1/4 C white wine and snuggle overnight in the fridge.

Today, the process was super simple, and I'm certain there will be more grilled pizza to come.  This was inspired by last week's grilled wheat pizza - made with leftover impromptu ground turkey empanada stuffing (ground turkey, black olives, raisins, onion, corn, latin spices) topped with cheddar, fresh cilantro and a dolup of sour cream (fail on the photo front).

I definitely did not have time today to make my own crust; but most grocery stores sell bags of fresh pizza dough ... Trader Joe's even offers several flavor varieties.  I used a white flour dough and worked in some salt and parmesan, stretching it onto a non-stick pizza pan dotted with holes (I also coated it with some EVOO first).  

The grill was pre-heated, the chicken pulled out of the pesto-marinade being careful to scrape excess off of the chicken, grilled to perfection, and set aside to rest.  Once the chicken was done, the pizza crust went on until the bottom began to get golden brown.  Meanwhile, I quickly threw the the reserved pesto marinade into the microwave to cook off the fact that the raw chicken had been sitting in it.  The crust was then topped with a thin spread of the pesto and a handful of sliced grape tomatoes.  As the tomatoes began to soften, the pesto-coated crust was topped with a good handful (approx. 1 C) of shredded Italian blend cheese.  In the last five-six minutes of the crust grilling, three small heads of Romaine lettuce sliced in half length-wise and lightly drizzled with a bit of EVOO and balsamic of Modena, were grilled until lightly charred.

Once the crust was crispy brown on the bottom and top, and the cheese nice and golden...voila!  Perfectly grilled pizza--topped with sliced pesto-marinated grilled chicken, shredded grilled Romaine, and fresh micro-basil from the garden!

Penne Carbonara

A visit to NY inspired Carbonara, normally known for it's bacony goodness, but I made this "vegetarian-style", with bacon as a topping/side instead of using the bacon fat as the base of the carbonara.   It's so quick and easy, addictingly delicious...but not that good FOR you.  Oh well, every now and then is okay!

1 C breadcrumbs toasted in 2 T butter + 3 T EVOO + 1/4 C freshly grated parmesan + 1/2 clove fresh garlic + 1 T freshly chopped herbs from the garden (I used a mix of sage, chives and parsley), set aside.

3-4 T rehhydrated chopped porcini mushrooms quickly sauteed in 1 T butter + 2 T EVOO + a healthy shake of hot pepper flakes + 2 cloves minced garlic.  Remove and toss in a large bowl with 1 large nicely ripened tomato, diced; 3-4 T freshly chopped herbs.  Add another 3-4 T EVOO to the pan and scrape up all the bits of leftover breadcrumb, garlic, etc.

Beat 4 eggs in a bowl with about 1/2 C fresh parmesan and 1/2 C fresh mozzerella (I had monterey jack).

Heat 3-4 strips bacon (I used turkey bacon) in microwave on paper towels to absorb fat until crispy.  Allow to cool and crumble.

Drain al dente pasta - do not rinse! - it's okay if there's still some pasta water.  Put pasta in pan with oil and toss to coat.  Temper egg and cheese mixture slowly with about 1/4 C hot pasta water, then very briskly stir into the pasta making sure the egg doesn't scramble!  Heat from pasta will cook the egg.

Toss pasta in bowl with herbs, tomato, and porcinis.

Top with crunchy cheesy breadcrumbs and bacon crumbles.  Yum!

Fresh Bay Leaves

My neighbor carefully tends to a very pretty potted tree all year on their front stoop.  Recently, the doorbell rang, and there was neighbor holding out a freshly snipped branch of bay laurel full of delightfully fragrant leaves.

Now, I don't know about you, but I almost always associate bay leaves with one of those "is it really in there?" herbs that I reach for and throw into a tomato sauce or steamed rice last minute.  However, now I was confronted with, "What do I do with so many fresh bay leaves?"

This meal was literally like a food challenge as I used whatever was in the house.  The photos don't do it justice, and I do realize that it could use a little more color, but the taste was superb, and, quite literally featured the bay leaf, leaving it the only herb used in the dish.

I started off by searing off salted, peppered, and lemon zested hormone- and anti-biotic free pork chops for about 5 min per side, removing from the pan, and setting aside (making sure to keep them covered to stay moist).  To the pan with the pork drippings and EVOO, I added a shallot, 2 garlic cloves, hot pepper flakes, and about 16-20 of the fresh bay leaves, allowed this to soften up and then added two medium-small eggplants diced as well as the juice half a lemon.  As the eggplant softened, about 1-2 cups of chicken stock was added, covered, and allowed to simmer until the eggplant was completely soft and beginning to break apart.  About half of the eggplant (no bay leaves) was removed, and pureed with the immersion blender to make a thick, ragu-style sauce base, and returned to the pan.  The pork chops were returned and nested into the sauce along with about 1/3 C of julienned sun-dried tomatoes.  This was all served on top of whole wheat organic pasta that was tossed with 1 clove freshly microplaned garlic, zest of half of the lemon used for juice previously, 1 can of organic Great Northern beans, 1 can of quartered Artichoke hearts (Trader Joe's), salt and pepper.

I ended up cutting the pork into bite size pieces, and mixing this with the eggplant bay-leaf ragu into the pasta.  Fresh bay leaves imparted a lovely almost citrus-fruity herbal flavor to the dish, and it was definitely worth featuring the bay leaf itself.

Moral of of the story:  fresh bay leaves are delicious!

French Lentils with Mushrooms and Sage, and Brown Butter Grouper

Craving lentils...I made these like one would make risotto--sauteed the lentils with shallot and garlic, adding liquid in the form of wine, a can of diced tomatoes, and chicken stock until lentils were al dente.  I also folded in plenty of freshly ground black pepper, parsley, and sliced mushrooms browned in sage butter.  The earthy flavors of the mushrooms compliment that of the lentils.  A bit of garlic oil was also drizzled on top of the lentils to finish.

As for the grouper - very simply done.  Salt, papper, and a dash of this amazing seasoning brought back from Italy - crushed red pepper flakes and herbs.  Seared in a hot non-stick pan with brown butter.

Yum!

Apple Tart

Favorite easy stand-by and low sugar too!

Crust: 1/4 C almond flour, 1 C flour, 5-6 T butter, a few T sugar - pulse in food processor, press into pan, bake 10-15 min at 350 until golden

Top:  Any fruit you want.  I pre-cooked the apples a bit so as to avoid burning the already baked crust.

Glaze with apple or apricot jelly melted down, voila!

From the pantry: Herbed Pesto Seafood Pasta

I haven't been to the grocery store in over a week!  I also haven't posted a darn thing here...too busy, too lazy.

Well anyway...

1.  Freezer check: bag of Trader Joe's seafood mix and some almonds. Sold! What to make with it?

2.  Refrigerator check: half giant bag of washed baby spinach aching to be eaten and a small near-rind of parmesano-reggiano.

3.  Pantry check: can of diced tomatoes and artisan egg pasta (kind of the shape of large orichiette).

4.  Back patio garden check: rampant amounts of sage and anise hissup.

Ah-ha!

Seafood medley and diced tomato (drained) over artisan egg pasta tossed with spinach-sage-anise-almond pesto topped with shaved parmesano-reggiano!

Voila! This is how dinner is typically invented nightly. I'm just too lazy to either write it down or remember to post it!*

(*taken with my new Blackberry)

Roasted Cobia, Orzo with Caramelized Brussel Sprouts, and Artisan Style Bread

It's always nice when the visitor that arrives is the one who taught you what you know and is the inspiration for your love of culinary delights!  At $5.99/lb it was hard to pass up Cobia, known as the "black salmon", made popular as the secret ingredient in Battle Cobia on Iron Chef America between chefs Jamie Oliver and Mario Batali.


Cobia is an amazingly rich, moist, and meaty fish with a taste quite akin to a cross between halibut and swordfish, and challenges the substantial texture of swordfish as well.  I can envision its use in stews, kabobs, and on the grill too - substituted for meat in many of your favorite recipes.

The Cobia was prepared very simply to compliment my co-chef's side dish and allow the natural flavors of the fish to stand out.  Place the filet of fish on a sprayed (oiled) foil-lined cookie sheet and brush with olive oil.

Lemon Garlic Mustard Marinade/Topping
Either by hand or in a small chopper, blend together the following:
3 cloves garlic
Juice of 1/2 a lemon
3-4 TBS olive oil
1 1/2 tsp dry mustard powder
1 TBS dijon mustard
1 tsp finely ground black pepper

Spread the blended mixture evenly over the fish and zest the 1/2 lemon used for juice over top.  I opted to use a can of stewed tomatoes, and distributed  some of the tomatoes on top of the fish, the rest on the foil-lined sheet to roast with the fish.  Optional is the dotting of butter along the filet.

Bake the fish for about 15-20 min at 400F, turning up to broil for 5 min at the end.   *Note: Prior to broiling, remove the stewed tomatoes from the sheet as they will burn.


Caramelized Brussel Sprout, Almond, and Breadcrumb Pasta
4 cloves garlic, minced
1 pkg brussel sprouts, washed, and halved
1/4 C toasted slivered/sliced almonds chopped finely
1/3 C Italian seasoned bread crumbs
2-3 TBS freshly chopped parsely
1/2 lb pasta cooked al dente, reserve some pasta water (about 1/2-1 C)
Freshly grated parmesan (or reggiano) cheese
Hot pepper flakes
Salt to taste
Olive oil

1.  Liberally coat a non-stick saute pan with olive oil and heat.
2.  Place halved brussel sprouts cut-side down into heated pan and caramelize on med-high heat about 3-4 min.
3.  Turn the brussel sprouts after caramelized, adding 1/2 C reserved pasta water and cover pan with lid to steam brussel sprouts for about 5 min.
4.  Add minced garlic, about 1/4 C olive oil, 1/4 tsp hot pepper flakes (or to taste), bread crumbs, and almonds, saute for about 5 min.
5.  Add pasta and toss with all ingredients adding more reserved pasta liquid until pasta is coated.
6.  Freshly grate parmesan cheese and salt to taste.

Artisan Inspired Bread
I can never get that full crust all the way around my bread, and then I read this article on America's Test Kitchen about baking bread in a pre-heated Dutch Oven.  I didn't follow this recipe, but used the "no knead" and cooking method.  However, next time I definitely plan to try out this recipe.

I tried to make a Ciabatta bread using this recipe; but I'm not too sure if the air pockets and texture resembled Ciabatta too much.  Regardless, the bread tasted great!

Make the day before - Sponge:

• 1/8 teaspoon active dry yeast
• 2 tablespoons warm water (not too warm or the yeast will die!)
• 1/3 cup room-temperature water
• 1 cup flour

Cover the sponge with plastic wrap and allow to sit at room temperature for 12 hours up to a day.

Make the day of, but allow 3-4 hours
Bread:

• 1/2 teaspoon active dry yeast
• 2 tablespoons warm milk
• 2/3 cup room-temperature water
• 1 tablespoon olive oil
• 3 cups flour
• 1 1/2 teaspoons salt

Add the above bread mixture to the sponge and mix until flour is incorporated.  Allow to rise in a slightly warm dark place for 1-2 hours until doubled in size.  Dough will be sticky.



Get a piece of parchment paper ready.  This will be the "sling" used to pick up dough and transfer into the Dutch Oven.  Turn out dough onto a well-floured surface and gently knead 15 times...that's it!  Form into a round loaf.  Transfer to lighly floured parchment, sling into a frying pan, cover with dampened tea towel, and allow to rise about 1 hour or until doubled in size.

Pre-heat Dutch Oven by placing in a 500 degree oven for about 10-15 min.  Carefully remove pre-heated Dutch Oven.  Picking up the dough placed on parchment, lower into the pre-heated Dutch Oven, dust top with flour, cover with lid, and bake for 30 min at 425F.  Remove lid, and bake for another 20-30 min longer until golden brown.  Remove bread from Dutch Oven and cool on wire rack for at least 30 min prior to slicing.

Serve Cobia with some of the roasted stewed tomatoes, the Caramelized Brussel Sprout Pasta, and a slice of freshly baked Artisan inspired bread!

Salmon Part II: Sesame Lime Salmon

Someone I know *REALLY* likes salmon and could eat it everyday. I discovered at the local grocery, that farm-raised Atlantic salmon was $5.99/lb if the purchase was over 2 lbs. Well, another 2.4 lbs of salmon later, a new recipe beckoned. This time, I had some leftover cabbage and scallion from a recent household delicious creation of Okonomiyaki, a savory layered Japanese crepe-like dish.

This time, the salmon was skin-on, which I think makes a huge difference in the buttery flavors imparted into the fish during the cooking process. Perhaps, compared to the previous salmon recipe, which was wild-caught, this one being farm-raised made a significant difference in texture and rich flavor?

Regardless of the salmon source, try the following recipe!

In a bowl mix the following for a large ~2-3 lb salmon filet:

4 TBS sweet-spicy Asian chili sauce (kind of like the kind you find packed with spring rolls from the grocery store sushi section)
1 TBS Hoisin sauce
1 TBS Oyster sauce
2 TBS Sriracha sauce
1 clove grated garlic (microplane into the bowl)
2 TBS freshly grated ginger (microplane again)
4 TBS Saki or Rice Wine (not rice wine vinegar)
Zest and juice of 1/2 a lime

Pre-heat oven to 375 F, and place the salmon filet on a well-oiled (sprayed) foil-lined baking sheet:

1. Brush the salmon filet with sesame oil
2. Brush the above mixture evenly onto the filet
3. Sprinkle filet with sesame seeds
4. Toss 1/2 head cabbage and a handful of baby carrots sliced lengthwise in any sauce remaining in the bowl
5. Distribute the coated cabbage*** and carrots on the baking sheet around the salmon and sprinkle with more sesame seeds
6. Bake at 375 F for 15 min, then broil for 5 min or until golden brown

***If you've never had roasted cabbage...I HIGHLY recommend it. Not only is a head of green cabbage typically something like $0.69/lb and therefore super inexpensive, but if you've ever had roasted brussel sprouts and fell in love with them but not the price of them, then you will find roasted cabbage a wonderfully delicious and less expensive alternative!

Using the convenience of a microwave rice cooker, I made 2 C rice adding 1/2 tsp freshly ground ginger, 1/2 bunch (about 3-4) sliced scallions including greens, a small squeeze of sriracha sauce, and a splash of sesame oil all in 4 C water.

Voila! Dinner was literally ready start to finish in about 30 minutes total! It was super yummy, buttery, and full of flavor. The lime, although not as tangy as one might think it would be, was definitely a stand-out, and potentially key ingredient in this one!

Parsley, Panko & Lemon Crusted Salmon & Low-fat Vermouth Cream Sauce

Admittedly, this is not the most original creation to date. However, I wanted to keep it simple, fresh, and limited to what I had in the house...besides 2.42 lbs of delicious Norwegian salmon. Yes, we've all had those cravings for a nice piece of salmon, and believe it or not, I find that the local wholesale club is one of the best sources for the freshest salmon out there. Even the salmon at the local fish market here in D.C. doesn't always look as nice. At $7.99/lb, the wholesale club is also really reasonable. However, I just discovered (after purchasing my salmon from the wholesale club) that I will likely try purchasing my salmon from the largest Korean-operated grocery chain in this area, H-Mart, because their fish looked beautifully pink, firm, and was situated right next to the sushi grade salmon on the shelf at $6.99/lb!

Salmon is an amazing fish. Born in freshwater, the salmon migrate to the ocean for adult life, whereupon they return to freshwater (their natal stream!) to breed and procreate, whereupon the female typically dies from exhaustion. As a source of protein, salmon is a deliciously buttery, supple and oily--high in Omega-3 and Vitamin D, it's pink color simply due to the carotenoids in the muscle tissue (just like carrots!). Salmon is quite possibly one of my favorite fishes.

All right, I know they say to stay away from dairy and fish; but this creation was not only served over a Vermouth cream sauce, but the crust contained parmesan cheese; but such rule-breaking tasted quite good.

The 2.42 lb skinless, boneless salmon filet was placed on a well sprayed foil-lined baking sheet, then brushed with olive oil and some dry vermouth, and liberally seasoned with salt and pepper.

Into the food processor went 2 cloves garlic, about half a bunch of fresh parsley (enough to yield 1/4 C chopped), 1/2 tsp fresh lemon zest, 1 TBS olive oil, and about 1 1/2 C panko bread crumbs. This was pulsed until nicely combined, and spread to cover the entire salmon filet. After a moderate sprinkling of grated parmesan cheese, the filet was dusted with paprika and dotted with butter. In an attempt to make this as low-fat as possible, about 1/2 TBS butter was cut very small to distribute over the entire fish:

Bake at 375F for 15 min, broiled for 5, and allow to rest for about 3-4 min.

While baking, about 1/2 TBS of butter, 2 TBS olive oil were heated in a saucepan. To this was added 1 1/2 TBS flour. Whisking briskly, over medium-low heat, about 1/4 C dry vermouth, 1 C low-fat (1%) milk, 1/4 C fish stock (chicken or vegetable may be substituted), 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp freshly ground black pepper, were added and incorporated thoroughly to produce a silky and smooth low-fat Vermouth cream sauce. Vermouth, of course, being a fortified wine typically aromatized with various herbs and spices.

The salmon was served on a bed of organic mixed greens with a slow-baked potato and low-fat Vermouth cream sauce.

Cauliflower Cheese Soup (Vegetarian)

This is one of the very few "recipes" I actually "follow"...AND...repeat. It's a classic from the Moosewood Restaurant's original cookbook. This recipe is wonderfully warming, SIMPLE, and deceptively creamy. With only 2 cups of cheese for about 8 cups of final liquid (I cheated today and made about 12 C of liquid with 3 C cheese--even better), it's not terribly fattening (well, maybe a little, but hey - at least it doesn't call for cream!).

Of course I didn't follow the recipe precisely--how could I?

Again, just like my other soup recipes one will need an immersion blender (best kitchen tool!) for this blended soup, otherwise a blender will work but you have to be careful and wait for it to cool to prevent burning yourself with hot liquid.

In a pot, place the following ingredients all roughly chopped:

1 large onion

3 cloves garlic

1 large potato

2 carrots

1 large head cauliflower - reserve about 1-1 1/2 C small florets

Cover the above ingredients with water (about 4 cups) and add about 1 tsp kosher or sea salt, 1 tsp black pepper, 1 tsp dried dill, 1/4 tsp celery seed, about about 1/4 tsp caraway seed (optional).

Bring all of this to a boil and allow to simmer until all of the vegetables are soft and tender.

While simmering, take reserved cauliflower florets and place on a lined cookie sheet. Drizzle with olive oil, salt and pepper. Roast at 425F for about 10 min, then broil until golden brown. Set aside.

Once vegetables are soft, turn heat off, and blend the soup with the immersion blender until pureed and smooth. To this, add about 1 C skim or low-fat milk, and continue to blend.

Finally, add about 2 C shredded extra sharp or sharp cheddar cheese and stir into soup. Salt and pepper to taste--serve garnished with some additional shredded cheese, roasted cauliflower florets, and parsely!