Author: bridgete

Categories
Fish

Arno’s Broiled soy maple salmon

Ingredients

  • 1/2 cup pure maple syrup (preferably grade B)
  • 1/4 cup soy sauce
  • 1 Tbs. fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 4 6-oz. center-cut salmon fillets, pin bones removed

Sauce:

  • Combine the maple syrup, soy sauce, and lemon juice in a 1-quart saucepan, and bring to a simmer over medium-high heat. Reduce the heat to medium, and cook until syrupy, 7 to 10 minutes.

Preparation in Oven Broiler

Position a rack 6 inches from the broiler element and heat the broiler on high. Line a rimmed baking sheet with foil.

Place the salmon on the foil skin side down, and season generously with salt and pepper. Broil the salmon until it looks opaque, about 3 minutes. Brush each fillet liberally with the maple glaze, and then continue to broil until cooked to your liking, 7 to 10 minutes for medium (the salmon will be dark pink in the middle). Immediately brush with the remaining glaze and serve.

Preparation-Pan Fried:

  • Pat the fillets dry with paper towels, then lightly season all over with salt and pepper; set by the stove.
  • Hold a large, heatproof rimmed plate under hot running water to warm, then pat dry and set by the stove.
  • In a large stainless-steel skillet over medium-high, heat 1 tablespoon (or more depending on the size of your pan) of the butter.
  • When the foam begins to subside, add the fillets and cook without moving them around and use a brush to cover with sauce. Cook until the fish is lightly browned and opaque about ¼ of the way up from the skillet, 1–2 minutes.
  • Using a wide, thin metal spatula, gently flip the fillets, then brush on more sauce and continue cooking until the other side is lightly browned and opaque about ¼ of the way up from the skillet, 1–2 minutes more.
  • Carefully and quickly transfer to the warm plate, cover tightly with an inverted bowl or aluminum foil, and set aside in a warm place to steam for 10 minutes.
  • Pour remaining sauce over the filets.
Categories
Fish

Smoked Trout Brandade

Ingredients

takes 1 1/2 hr

  • 1 large russet potato (about 10 oz.)
  • 1 teaspoon plus ½ cup olive oil
  • 2 garlic cloves, peeled
  • 8oz. smoked trout, skin and bones removed
  • ¾ cup whole milk
  • 2 tablespoons lemon juice
  • ¼teaspoon smoked paprika (optional)Kosher salt and freshly ground black pepper
  • 2 tablespoons finely grated Parmesan

Preparation

Step 1

Heat oven to 400°. Rub potato with 1 tsp. oil and bake directly on oven rack until tender, 50–60 minutes. Let cool slightly, then peel. Mash potato until nearly smooth.

Step 2

Meanwhile, bring garlic, trout, and milk to a simmer in a medium saucepan. Remove from heat; let sit 10 minutes. Using a slotted spoon, transfer half of trout to a plate; flake.

Step 3

Place garlic, milk, and remaining trout in a food processor along with lemon juice, paprika, if using, and remaining ½ cup oil; process until smooth. Transfer to a large bowl and gently fold in mashed potato and flaked trout; season with salt and pepper.

Step 4

Transfer trout mixture to a 1-qt. shallow baking dish or four 6-oz. ramekins and top with Parmesan. Bake until cheese is melted and golden brown and brandade is heated through, 15–20 minutes.

Step 5

DO AHEAD: Brandade can be made (but not baked) 1 day ahead; cover and chill. Bring to room temperature before baking.

Categories
Bakery Desserts

Lemon Berry Yogurt Cake

Ingredients

  • 3 cups (360g) cake flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (240g) plain Greek yogurt, at room temperature*
  • 2 teaspoons lemon zest
  • 1/3 cup (80ml) fresh lemon juice
  • 1 cup (230g; 2 sticks) unsalted butter, softened to room temperature
  • 2 cups (400g) granulated sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • 3 large eggs, at room temperature
  • 2 cups (325g) mixed berries, fresh or frozen (do not thaw)*

Lemon Glaze

  • 1 cup (120g) confectioner’s sugar
  • 3 Tablespoons (45ml) fresh lemon juice
  • 1/4 teaspoon pure vanilla extract

Instructions

  1. Make the cake: Preheat oven to 350°F (177°C). Generously grease a 10-12 cup bundt pan with butter or nonstick spray.
  2. Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
  3. Whisk the yogurt, lemon zest, and lemon juice together in a medium bowl. Set aside.
  4. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. On medium speed, beat in the vanilla extract. On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. After the 3rd egg is added, be careful not to over-mix. Stop the mixer once all eggs are incorporated.
  5. Pour the dry ingredients into the butter/eggs. Pour the yogurt mixture on top. Turn the mixer onto medium speed and beat everything together *just* until combined. Do not over-mix. Using a rubber spatula, fold in the berries. The batter will be a little thick and very creamy.
  6. Pour/spoon batter evenly into prepared pan. Bake for 55-70 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. Use a toothpick to test for doneness and begin checking at 55 minutes. Once the toothpick comes out completely clean, the cake is done. This is a large cake so don’t be alarmed if it takes longer in your oven.
  7. Remove cake from the oven and allow to cool for 1 hour inside the pan. Then invert the slightly cooled cake onto a wire rack or serving dish. Allow to cool completely before glazing, slicing, and serving.
  8. Make the glaze: Whisk the glaze ingredients together. If desired, add more confectioners’ sugar to thicken or more lemon juice to thin out. Drizzle on top of cooled cake. Icing will set after a few hours, making this cake convenient for storing and/or transporting.
  9. Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Categories
-appetizers Vegetarian

Cheesy Bread Balls with Tomato sauce

  • THIS TAKES 2 HOURS
  • For the bread balls:
  • 100g white bread flour
  • 60ml lukewarm water
  • 1½ tsp olive oil, plus more for brushing
  • ½ tsp active (fast-action) dry yeast
  • ¼ tsp salt
  • For the sauce:
  • 80ml olive oil
  • 7 garlic cloves, peeled and minced
  • 400g can plum tomatoes, well crushed by hand
  • 3 tbsp fresh oregano leaves, plus 1 tbsp for garnish
  • 2 tbsp roughly chopped fresh basil leaves, plus 2 tbsp for garnish
  • 1 tsp sugar
  • Salt and black pepper
  • 100g low-moisture mozzarella

Method

1. Prepare the bread balls: Add the flour, lukewarm water, 1½ tsp oil, the yeast and salt to the bowl of a stand mixer. Using the dough hook, knead on medium-high speed for 7 minutes, scraping the bottom of the bowl to distribute the ingredients as needed, until soft and elastic. Transfer to a medium, lightly oiled bowl, and brush the top of the dough with a little oil. Cover with a damp tea towel and let rise in a warm place for 1 hour, or until soft and pillowy.

2. Meanwhile, prepare the sauce: Add the 80ml oil and garlic to a medium ovenproof pan and heat over medium-low, gently frying for 4 to 5 minutes, until soft and fragrant. (You don’t want the garlic to brown, so turn the heat down if necessary.) Transfer 3 tbsp of the garlic-oil mixture to a small bowl and set aside.

3. Add the tomatoes with their juices, oregano, basil, sugar and ¼ tsp salt to the pan and simmer over medium-high heat, stirring occasionally, for 4 minutes. Add 160ml of water, turn the heat to medium-low and continue to simmer for 15 minutes, stirring every now and then, until thickened slightly. Set aside.

4. Meanwhile, cut the mozzarella into 20 cubes.

5. Transfer the dough to a clean work surface and use a pastry cutter or sharp knife to cut it into 8 equal pieces.

6. Use your hands to flatten each piece into a 6cm-wide round, then place a piece of mozzarella into the centre. Fold the dough up and around, pinching the dough tightly to enclose the cheese. Turn the dough ball over, pinched side down, and use the palm of your hand to roll the dough against your work surface to make a smooth, neat ball.

7. Transfer to a parchment-lined baking sheet (baking tray), and form the remaining dough balls, spacing them evenly apart as you place them on the baking sheet. Cover with a damp tea towel and leave to proof in a warm place for another 30 minutes.

8. Heat the oven to 190 degrees Celsius, or equivalent. Brush the top of the dough balls with a little olive oil to coat, then bake for 10 minutes, or until golden brown. Set aside and heat the broiler (turn the oven grill setting to medium-high).

9. Return the sauce to medium-high heat and bring to a simmer. Once simmering, add the baked bread balls to the sauce, and arrange the remaining cheese cubes around them. Transfer to the middle rack of the oven and grill for 2 to 4 minutes, until the cheese is melted and bubbling and the bread balls are nicely browned.

10. Spoon the reserved garlic oil over the bread balls and season lightly with salt and pepper. Sprinkle with the extra oregano and basil, and serve right away. 

Categories
Desserts

Cherry Pie

for pastry

  • 2 and 1/2 cups (315g) all-purpose flour (spoon & leveled)
  • 1 teaspoon salt
  • 6 Tablespoons (90g) unsalted butter, chilled and cubed
  • 3/4 cup (148g) vegetable shortening, chilled
  • 1/2 cup (120ml) ice water
  1. Mix the flour and salt together in a large bowl. Add the butter and shortening.
  2. Using a pastry cutter (the one I own) or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.
  3. Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter months (up to 3/4 cup).
  4. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
  5. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).
  6. When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!

Notes

  1. Make Ahead & Freezing Instructions: Prepare the pie dough through step 4 and freeze the discs for up to 3 months. Thaw overnight in the refrigerator before using in your pie recipe.
  2. Salt: I use and strongly recommend regular table salt. If using kosher salt, use 1 and 1/2 teaspoons.
  • 4 and 1/2 cups halved pitted fresh cherries*
  • 2/3 cup (135g) granulated sugar
  • 1/4 cup (28g) cornstarch
  • 1 Tablespoon (15ml) lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract (it’s delicious!)
  • 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for sprinkling on crust

Instructions

  1. My #1 tip? Keep the dough, filling, and prepared (unbaked) pie as cold as you can at all times. Refrigerate (or freeze) the prepared pie before baking for up to 1 hour. Refrigerate the filling before you need it. Keep everything cold cold cold– always.
  2. The crust: Prepare through step 5.
  3. Make the filling: In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Set filling aside in the refrigerator as the oven preheats. This gives the filling a chance to rest.
  4. Preheat oven to 400°F (204°C).
  5. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard any leftover juices in the bottom of the bowl. Dot the pieces of butter on top of the filling.
  6. Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough– I cut four strips 2 inches wide and two strips 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. (See video above!) Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Flute or crimp the edges with a fork, if desired.
  7. Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
  8. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a SHIELD on top of the pie to prevent the edges from browning too quickly.
  9. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
Categories
Vegetarian

Roasted Tomato, Mozzarella and Pesto Calzones

Ingredients

Ingredients

  • 3 1/2 cups all purpose flour
  • 2 tablespoons active yeast
  • 1 cup warm water
  • 1/2 teaspoon sea salt
  • 1 1/2 tablespoons honey
  • 1/3 cup olive oil
  • pesto
  • tomatoes
  • corn meal for dusting
  • 1 pound/455 grams whole-milk mozzarella (not fresh mozzarella)
  • 1 large egg, beaten with 1 teaspoon water, for egg wash
  • Flaky salt, such as Maldon, for sprinkling

Instructions

Sprinkle yeast on top of warm water.

Allow to sit while you prepare other ingredients.

Combine flour and sea salt in bowl of stand mixer or food processor.

Slowly drizzle in olive oil, then honey, then yeast and water mixture.

Combine until forms a soft ball.

Drizzle olive oil into a glass or metal bowl, being sure to cover the sides of the bowl.

Remove dough ball from mixer or food processor and place dough into prepared bowl.

Cover with a damp cloth and place in a warm oven for about 10 minutes to double in size.

Remove from oven and punch the dough down.

Cover again with damp cloth and return to warmed oven.

Allow to rise again, approximately 30 minutes. Remove from oven and place portion of dough on pan lightly dusted with corn meal.

Cut tomatoes in half and place on parchment lined cookie sheet cut side up. Salt and place under the broiler. 5-10 minutes until blackened slightly on top. Place on cutting board and dice.

Put tomatoes in a bowl leaving as much of the liquid behind as possible. (not all the liquid as then it will become dry.

Cut the mozzarella into cubes and toss with the tomatoes. (*you can wilt some spinach and squeeze out then chop and add to the bowl if desired)

Top one half of dough with pesto, add tomato mixture and fold one half of dough over the other and crease edges to form a seal.

Cut three holes in top of crust to allow steam to vent.

Paint the top with egg wash

Bake in oven or on grill for approximately 20 minutes at 350 degrees until crust has turned a light golden brown.

Categories
Fish Pasta

Smoked Salmon Carbonara

  • 3 Tbsp. kosher salt, plus more
  • 4oz. smoked salmon
  • 2oz. Parmesan
  • 4 large egg yolks
  • 2 large eggs
  • Freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 1lb. spaghetti, bucatini, or rigatoni

Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster).

While you are waiting on the water, do a little prep. Cut the smoked salmon into about 1x¼” strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for later.

Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.

Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add salmon and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.

Remove pot from heat. Using a wooden spoon, fish out salmon pieces and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining oil.

Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.

Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.

Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.

Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it’s the consistency of heavy cream (you most likely won’t use all of it).

Mix in salmon and divide pasta among bowls. Top with pepper and reserved cheese.

Categories
Vegetarian

Fried Rice

Ingredients

  • 250g rice
  • 3 tbsp vegetable oil
  • 1 onion finely chopped
  • 4 eggs beaten
  • 2 green onions sliced, to serve

Method

  • STEP 1 Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
  • STEP 2 Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins. Add the rice, stir and toast for about 3 mins, then move to the side of the pan.
  • STEP 3 Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice – stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and scatter over the spring onion to serve.
Categories
Vegetarian

Spinach, Mushroom and Gouda Soufflé

INGREDIENTS

  • 1Vegetable oil cooking spray
  • 1/2cup chopped shallots
  • 1cup shiitakes, sliced
  • 1cup chopped spinach, blanched and squeezed
  • 4large cloves garlic, chopped
  • 1cup skim milk
  • 3tablespoons flour
  • 2whole eggs, separated
  • 1/3cup grated smoked Gouda
  • 1/4cup grated Pecorino Romano
  • 1teaspoon Dijon mustard
  • 2egg whites
  • 2pints cherry tomatoes, halved
  • 1/2cup chopped fresh basil (or parsley)
  • 1tablespoon chopped fresh thyme
  • 1tablespoon red wine vinegar

DIRECTIONS

  1. Heat oven to 375°.
  2. In a large skillet coated with cooking spray, cook shallots over medium-low heat, stirring, 3 minutes. Add shiitakes; stir until soft, 5 minutes. Add spinach and 1/2 chopped garlic; stir about 3 minutes. Season with salt and pepper. Remove from heat.
  3. Whisk milk and flour in a small saucepan over medium-low heat. Bring to a boil, then reduce heat to a simmer, whisking, 5 minutes. Whisk egg yolks, one at a time, into milk-flour mixture; whisk in cheeses and mustard. Season with salt and pepper. Fold spinach mixture into egg mixture.
  4. Beat egg whites in a bowl until firm peaks form. Stir 1/4 whites into spinach-egg mixture; fold in remaining whites.
  5. Coat a 1 1/2-quart soufflé dish with cooking spray. Spoon mixture into dish. Bake until puffed and golden, 30 minutes.
  6. In a medium skillet coated with cooking spray, cook remaining chopped garlic, stirring, until lightly golden. Stir in tomatoes; cook 3 to 4 minutes. Stir in basil, thyme and vinegar; season with salt and pepper. Spoon soufflé onto plates; top with tomatoes.
Categories
Pasta Vegetarian

Fried Tagliatelle With Chickpeas and Smoky Tomatoes

1 hour, plus at least 8 hours’ soaking

INGREDIENTS

FOR THE SMOKY TOMATO OIL:

  • 8 ounces/250 grams datterini or cherry tomatoes
  • ½ cup/120 milliliters olive oil
  • 1 tablespoon tomato paste
  • 2 ½ teaspoons chipotle chile flakes
  • 1 ½ teaspoons sweet paprika
  • ½ teaspoon kosher salt

FOR THE PASTA:

  • 2 tablespoons olive oil
  • 8 dried tagliatelle nests
  • 1 cup/200 grams dried chickpeas, soaked 8 to 24 hours in plenty of cold water with 1/2 teaspoon baking soda (bicarbonate of soda)
  • ½ teaspoon baking soda (bicarbonate of soda)
  • 2 garlic cloves, minced
  • 2 lemons, 1 halved and the other cut into 4 wedges
  • 1 tablespoon roughly chopped fresh parsley

PREPARATION

  1. Make the smoky tomato oil: Place a medium sauté pan over high heat. Once hot, add the tomatoes and cook for 4 minutes, shaking the pan as needed, until tomatoes are charred on the outside but still retaining their shape. Remove the pan from the heat and set aside to cool for 5 minutes. Stir in everything else and return to medium-low heat. Cook for 15 minutes, stirring occasionally as it bubbles very gently. Remove from the heat and set aside to infuse.
  2. Prepare the pasta: While the tomato oil infuses, add the 2 tablespoons olive oil to a large, high-sided sauté pan and heat over medium-high. Once hot, add the tagliatelle nests and cook for 1 1/2 to 2 minutes on each side, or until nicely golden. (Don’t worry if you don’t get color on the sides.) Set the toasted tagliatelle nests aside and rinse out the pan.
  3. Drain the soaked chickpeas and add them to the same pan along with 4 1/4 cups/1 liter water and 1/2 teaspoon baking soda (bicarbonate of soda). Return the pan to medium-high heat and bring to the boil, skimming the scum as needed. Turn the heat to medium-low, cover with a lid and cook for 10 to 15 minutes. Add 1 1/2 teaspoons salt and test the chickpeas at this point. They should be soft but still retain their shape. Turn the heat to medium-high and bring to a simmer.
  4. Stir in the garlic, then nestle in the fried tagliatelle nests. Replace the lid and cook, undisturbed, until pasta is tender and most of the liquid has been absorbed, about 5 to 10 minutes, or according to package directions. Remove the lid and, without stirring, squeeze over the juice from the lemon halves.
  5. Spoon the smoky tomato oil on top, sprinkle with the parsley and serve directly from the pan. Serve with the extra lemon wedges to squeeze on top to taste.