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Archive for January, 2018

One should always keep a few recipes for dishes that are showstoppers. Either because of taste or because of looks. Food that you love and that (one would hope) others would love as well.

This salmon dish is one of those dishes for me. It is just so fantastic in taste that I always say that I could eat just the sauce itself with a spoon. (Well that isn’t really true, I actually say I could swim in the sauce, but it just doesn’t sound too good).

The smell that lingers in the house after cooking this dish is like a savory perfume.

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Salmon in a hot Coconut-milk & Saffron sauce. 4 serv.

4 portion sized pieces of fresh salmon.

1 can of coconut milk.

2 cups of a good stock. (fish, vegetable or chicken).

1 apple, peeled and cut into small pieces.

0.5 grams of saffron (If you have the little envelopes, it would be 1 envelope).

1 tsp. of a good broth or liquid seasoning (optional).

1/2 tsp. fish sauce.

1/2 tsp. anchovy paste (you can skip this if you can’t find it and just use a pinch of salt).

1 tsp. white balsamic vinegar (you could also use honey or Mirin).

Hot sauce to taste (I like it hot so I use at least 1 tbsp. of hot sauce).

2-3 tbsp. dried or fresh herbs (note that dried herbs has more of a concentrated taste than fresh).

Pepper to taste.

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Add all the ingredients except the salmon and apple pieces into a saucepan. Let it boil for a few minutes.

Transfer the sauce into a wide frying pan. Make sure the sauce is boiling. Carefully lay down the fish & apple pieces into the saucepan. Turn down the heat to medium hot.

Cook the salmon until it is just about done (it would usually take 6-8 minutes depending on the size of the fish). Spoon the boiling sauce over the salmon (since you don’t turn the salmon over).  I always slightly undercooked my salmon (and most other fish) since it will keep cooking after you take it from the sauce.

There is nothing worse than an overcooked piece of salmon.

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When the salmon is done, take it out of the pan together with the apple pieces.

Boil down the sauce until it is thick enough to not “close” right away when dragging a wooden spoon along the bottom of the pan.

Serve the salmon with some rice or couscous. You could also serve it with just vegetables if you are watching your carbs.

I hope you like this just as much as I do.

 

Enjoy!

 

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I wanted to fix up a cute & healthy little breakfast for us this morning.

The weekends we take our time to start our days.

My mother-in-law makes the best fish cakes. I saved some from the holidays for this weekend to surprise my husband. He loves them.

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Mini Quiche. 4 servings. 2 per person.

5-7 eggs (depending on the size of the eggs and how big you want to make your little mini quiches).

1 (+ -1/4) cup milk (use more if you are making them a little bigger).

4 slices of sandwich meat. Cut into small pieces (I used smoked turkey breast. Depending on how large the slices are, add or take off as you desire).

5-7 mini/cherry tomatoes or 1-2 regular tomatoes. Cut into small pieces. I cut up the tomatoes and let them rest on a folded paper-towel. (This way they are not as wet for the quiche).

1-3 tbsp. fresh herbs, finely cut.

4-5 slices of a sharp (or regular) cheese. I love sharp cheddar.

Pinch of salt & pepper (if desired, add any other seasoning of your choice).

Muffin-pan or small oven safe cups.

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Whisk the eggs, milk, herbs, salt & pepper together until well blended. Add additional seasoning as desired. I tend to always add hot-sauce, ground coriander and/or ground chipotle pepper. Smoked paprika would also be delicious.

Grease (spray) the muffin-pan. Turn on the oven to 175-200C/350-400F (depending on how your oven works. Mine is a little low and slow so I cook on the higher temperature).

Fill each of the holes with the egg mixture. Make sure they are only filled 1/2 – 2/3 to the edge. Add the meat, tomatoes and finally top with pieces of the cheese slices.

Bake in the oven until the cheese is nicely melted and has turned into a golden brown color.

Serve 2 per person. Make a little bed of salad decorated with either herbs, fruits or vegetables.

I served mine with the reheated leftover fish cakes my mother-in-law made for the holidays.

If you want to make them vegetarian (a vegetarian who eats eggs), skip the meat inside.

Usually I serve them with some oven baked bacon or prosciutto.

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Enjoy!!!

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The first day of the new year always makes you want to do good and eat well (as in healthy). I can only guess how many new years resolutions has been set with a healthy living and eating in mind.

We tried to start it somewhat good already on new years eve. We had planned on doing a traditional seafood fondue but we changed our minds at the very last minute. The food itself was the same, it was just the preparation that was altered. We decided to do a BBQ!

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It is freezing cold in New York right now. We are breaking temperature records. It has not been this cold in over 100 years. We are down to -12-13C/8F. A perfect weather for a BBQ!

 

Our new years meal always consists of some kind of shellfish. Most likely lobster. After all, I am married to a man who has black belt in eating lobsters. I didn’t feel like messing down the kitchen too much with steaming lobsters and cooking shrimp, so we took the somewhat radical decision to face the cold and throw the food on the BBQ instead. After being equipped with a flashlight, BBQ tools and the food, we headed out. It took a while to even get the grill started. It was almost calling out to us saying “I am hibernating, stop bothering me!”  But after being a little persistent, we got the whole thing going. Fantastic! I can say with a 100% certainty that we were the only ones BBQ’ing this new years eve.

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Our dessert  was a simple mixture of a Swiss Meringue and a Banana Split. The year is after all meant to go out with a bang!

To make it extra delicious I baked some brownies and topped them with walnuts.

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Swiss Meringue / Banana Split bowl.

Please note that you just need a few or a handful of each ingredient per person. After all, it is supposed to fit in the glass or bowl you choose.

Small meringues

Your favorite ice cream

Whipped heavy cream

Berries

Chocolate/Fudge sauce

I also used brownie bits

A few mint leaves.

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Just layer it all in a wide glass or bowl. Top with the chocolate/fudge sauce. Final touch is a little bit of fresh mint leaves.

Enjoy!

 

Happy New Year!!!!

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