Salmon is a wonderful dish for a fall or winter meal. When choosing salmon find the freshest available with no added dyes.
Pick-a-dilly Salmon
Ingredients:
1/2 cup butter
2 cups Chardonnay
3 cloves of garlic, crush
2 lemons, squeeze 1 lemon, slice other lemon
zest of 2 lemons
1 tsp. salt
1 tsp. cracked peppercorns
4 sprigs of fresh dill
1 small onion sliced
4 6oz. salmon fillets
Directions:
Preheat oven 425 degrees. Wash salmon and make sure each fillet is scaled, place salmon fillets in baking dish. Melt butter with wine, juice of one lemon, zest, garlic, cook till boiling in a saucepan. Pour butter sauce over fillets. Then sprinkle fillets with salt and pepper. Place a sprig of dill, slices of onion and slice of lemon on each fillet. Bake open faced till done 20 to 35 minutes. The salmon will be light pink and flaky.
Wednesday, November 28, 2007
Friday, August 24, 2007
Italy Sweets for you and I
Ciao! Welcome to a taste of Italy. This cheesecake tastes much like American versions that use cream cheese as the base. Yet spices it up with a few extras like raisins, cinnamon, nutmeg, and pine nuts, it has a fruitier richer flavor. The recipe dates back to the Roman empire and is quite a specialty in Sicily. My Grandfather despises cream cheese when I fixed this cheesecake he couldn't get enough. Not featuring cream cheese the slight sour flavor is exchanged for a lighter creamer flavor that mixes well with the light nuisances of raisin and pine nut.
Torta di Ricotta:
1/2 cup golden raisins
1/4 cup Grand Mariner or cognac
32 ounces ricotta cheese
6 eggs, at room temperature
1 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
Zest of 1 lemon
Zest of 1 orange
1/2 cup pine nuts, lightly toasted
Directions:
1. Preheat the oven to 325 degrees.
2. Grease and flour one 9-inch spring form pan. Set aside.
3. Place the raisins in a small bowl. Cover with Grand Mariner and allow to soak.
4. Beat the ricotta cheese with an electric beater until fluffy. Add the eggs, one at a time. Then add the sugar, flour, salt, cinnamon, nutmeg, vanilla, and zest. Fold in the raisins and pine nuts. 5. Pour batter into the prepared cake pan. Bake until cheesecake is golden, and firm in the middle—about 1 hour and 10 minutes.
6. Serve warm. Buon Appetite!
Torta di Ricotta:
1/2 cup golden raisins
1/4 cup Grand Mariner or cognac
32 ounces ricotta cheese
6 eggs, at room temperature
1 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
Zest of 1 lemon
Zest of 1 orange
1/2 cup pine nuts, lightly toasted
Directions:
1. Preheat the oven to 325 degrees.
2. Grease and flour one 9-inch spring form pan. Set aside.
3. Place the raisins in a small bowl. Cover with Grand Mariner and allow to soak.
4. Beat the ricotta cheese with an electric beater until fluffy. Add the eggs, one at a time. Then add the sugar, flour, salt, cinnamon, nutmeg, vanilla, and zest. Fold in the raisins and pine nuts. 5. Pour batter into the prepared cake pan. Bake until cheesecake is golden, and firm in the middle—about 1 hour and 10 minutes.
6. Serve warm. Buon Appetite!
Wednesday, August 22, 2007
A Nutshell of Rationale
The Purpose of this blog : I hope it will be to post interesting, exotic, ethnic and worldly foods , recipes or humorous stories from kitchens everywhere. For my first serving of culture I present a recipe for Pad Thai. I picked up a delicious addiction to this vibrant dish my first quarter of college at a small restaurant called Singha Thai. The family owned establishment sported decor as spicy and pungent as the food whetted my excitement for Thai spices especially mint and basil. Even my Mother who is a little shy to delicious foreign foods enjoys the eastern flair of Pad Thai.
Pad Thai:
2 TBSP of tamarind paste or 1/3 C. lime juice(with a tsp. of molasses)
3/4 C. boiling water
3 TBSP fish sauce
1 TBSP rice vinegar
3 TBSP sugar
3/4 tsp cayenne pepper
4 TBSP peanut or vegetable oil
8 oz. flat dried rice stick noodles, linguine width
2 large eggs
1/4 tsp. salt
12 oz. of deviened and shelled shrimp, medium in size (35)
3 garlic cloves, pressed or minced
5 green onions or 1 medium shallot, chopped finely
6 TBSP roasted chopped or crushed peanuts
3 C. bean sprouts
1/4 C. loosely packed cilantro leaves
Lime wedges
Directions:
1. Soak tamarind paste in boiling water for ten minutes, then press through mesh strainer to extract pulp or if using lime juice combine lime juice and 1/3 C. water and 1 tsp. molasses. Stir fish sauce, rice vinegar, sugar, cayenne and 2 TBSP oil into the tamarind liquid and set aside.
2. Cover rice sticks with hot tap water in large bowl; soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles and set aside. Beat eggs and 1/8 tsp salt in small bowl; set aside.
3. Heat 1 TBSP oil in large skillet or wok over high heat until very hot or smoking, about 2 minutes. Add shrimp and sprinkle with remaining 1/8 tsp salt; cook, tossing occasionally for even cooking until the shrimp are opaque and browned at the far edges, 3 minutes. Transfer shrimp to plate and set aside.
4. Off heat, add remaining TBSP oil to skillet, swirl for good coverage; add garlic, 1/2 of green onions, stirring constantly cook over medium heat until golden brown about a minute; add eggs scramble for 20 seconds. Add noodles, toss , pour fish sauce mixture over noodles, increase to high heat, tossing til covered evenly. Scatter peanuts, green onions and cooked shrimp over noodles, continue to cook, tossing constantly, until noodles are tender, about 2 1/2 minutes.
5. Sprinkle Cilantro and Serve immediately. Most of all Enjoy with cool slices of lime.
Pad Thai:
2 TBSP of tamarind paste or 1/3 C. lime juice(with a tsp. of molasses)
3/4 C. boiling water
3 TBSP fish sauce
1 TBSP rice vinegar
3 TBSP sugar
3/4 tsp cayenne pepper
4 TBSP peanut or vegetable oil
8 oz. flat dried rice stick noodles, linguine width
2 large eggs
1/4 tsp. salt
12 oz. of deviened and shelled shrimp, medium in size (35)
3 garlic cloves, pressed or minced
5 green onions or 1 medium shallot, chopped finely
6 TBSP roasted chopped or crushed peanuts
3 C. bean sprouts
1/4 C. loosely packed cilantro leaves
Lime wedges
Directions:
1. Soak tamarind paste in boiling water for ten minutes, then press through mesh strainer to extract pulp or if using lime juice combine lime juice and 1/3 C. water and 1 tsp. molasses. Stir fish sauce, rice vinegar, sugar, cayenne and 2 TBSP oil into the tamarind liquid and set aside.
2. Cover rice sticks with hot tap water in large bowl; soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles and set aside. Beat eggs and 1/8 tsp salt in small bowl; set aside.
3. Heat 1 TBSP oil in large skillet or wok over high heat until very hot or smoking, about 2 minutes. Add shrimp and sprinkle with remaining 1/8 tsp salt; cook, tossing occasionally for even cooking until the shrimp are opaque and browned at the far edges, 3 minutes. Transfer shrimp to plate and set aside.
4. Off heat, add remaining TBSP oil to skillet, swirl for good coverage; add garlic, 1/2 of green onions, stirring constantly cook over medium heat until golden brown about a minute; add eggs scramble for 20 seconds. Add noodles, toss , pour fish sauce mixture over noodles, increase to high heat, tossing til covered evenly. Scatter peanuts, green onions and cooked shrimp over noodles, continue to cook, tossing constantly, until noodles are tender, about 2 1/2 minutes.
5. Sprinkle Cilantro and Serve immediately. Most of all Enjoy with cool slices of lime.
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