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North meets South in salmon <b>recipe</b>

Posted: 13 Oct 2013 02:18 AM PDT

Although the cold Alaskan waters that produce delicious wild salmon and the warm tropical breezes that nurture pineapple are worlds apart, the flavors are highly compatible. That's not always the case with fusion flavors. Sometimes they need to stay in their respective culinary worlds.

But today's recipe for Alaskan Salmon With Kiwi-Pineapple Salsa is not only scrumptious, it's really good for you. Any of these species of Alaskan salmon work well for this simple recipe: king, sockeye, coho, chum or pink. While king salmon has a particularly high amount of omega-3 fatty acids (which nutritionists encourage us to eat more of), all Alaskan salmon are uniquely delicious.

If you decide to serve it with jasmine rice, steaming the rice will be the most difficult step! Now that's a healthy fusion recipe I can get excited about!

Suggested menu:

Alaskan Salmon With Kiwi-Pineapple Salsa

Steamed jasmine rice

Dinner rolls

Alaskan Salmon With Kiwi-Pineapple Salsa

Fish:

2 tablespoons honey

2 tablespoons low-sodium soy sauce

2 teaspoons vegetable oil

4 Alaskan salmon fillets (6 ounces each), skin removed

Salt and black pepper to taste

Nonstick cooking oil spray

Salsa:

½ cup fresh pineapple, diced

½ cup fresh kiwi, peeled and diced

¼ cup cilantro, packed and chopped

2 tablespoons fresh pineapple juice

2 tablespoons orange juice, not-from-concentrate or fresh

¼ teaspoon onion powder

Salt and black pepper to taste

Steamed rice for serving, if desired

Start to finish: Less than 20 minutes; servings, 4.

Combine honey, soy sauce, oil and salmon in a zipper top bag and shake to coat fish well. Set aside 10 minutes.

Meanwhile, make salsa by combining pineapple, kiwi, cilantro, pineapple juice, orange juice and onion powder in a medium bowl. Add salt and pepper to taste.

When fillets have marinated 10 minutes, spray a 10-inch or larger skillet with nonstick cooking oil and place over medium heat. Add fillets to pan and cook 4 minutes on each side, or until desired doneness. Remove to serving plates, season with salt and pepper to taste and top with salsa. Serve with steamed rice, if desired.

Approximate values per serving: 248 calories, 6.5 g fat (trace saturated), 68 mg cholesterol, 33 g protein, 17 g carbohydrates, 1 g dietary fiber, 692 mg sodium.

Drat It: Peppers a success, but more than we bargained for

Posted: 13 Oct 2013 12:08 AM PDT

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The Frugality: <b>Recipe</b>: Chicken Madras

Posted: 13 Oct 2013 12:00 AM PDT

Now that winter is setting in, I'm starting to cook bigger, warmer meals again. I love cooking (despite not having any flair - I have to copy recipes exactly) and I'd cook enough of this madras for four so we can have leftovers for lunch the following day. 

I serve with risotto rice (as I love the stodgy moist texture of this rice) and Naan bread from either our local corner shop or Lidl (which are superb). This is from my favourite cookbook Virgin to Veteran - I've yet to find a bland recipe from it and it's very simple. This recipe is so flavoursome, as there are so many spices and herbs and you let it simmer for so long. There are quite a few ingredients but most are from the store cupboard but if you do need to buy, they last for ages and you'll want to make this again! 

The original recipe is actually with lamb (which is deliicious) but I've used chicken here as it's less expensive (I am always shocked at the price of lamb)and both can work.

Curry never looks that appetising in my photos - you'll just need to trust me on this!

Aromatic chicken madras
Serves: 4 
Ingredients:
  • 700g chicken 
  • 2-3 green chillies
  • 2 large onions
  • 4-5 tbsp vegetable oil
  • 4 cloves
  • 6 cardomum pods
  • Salt and pepper
  • 4 garlic cloves, peeled and crushed
  • A thumb-sized piece of fresh ginger, peeled and grated
  • 1 tsp red chilli powder
  • Half tsp ground cumin 
  • Half tsp ground coriander
  • 1 tsp turmeric
  • 50ml water
  • Half a can of 400g chopped tomatoes
  • 1-2 tsp tomato puree
  • 2 tsp tamarind paste
  • Half a can of 400ml coconut milk
  • Handful of fresh coriander leaves, chopped
  1. Cut the chicken into 4cm cubes. Organise your spices ready to throw into your pan, finely chop your chillies and deseed (leave in if you like the extra heat), finely dice the onions.
  2. Put a large heavy-bottomed frying pan on the heat. Add the oil. Toss in the cloves and cardamom and cook for a minute, so the spices release their fragrance.
  3. Add the onions and a bit of salt. Cook over a medium heat, stirring, for 10 minutes or so. Let them brown to create a rich curry base without burning. Add the garlic, ginger and chillies. Cook and stir. Add the chilli powder, cumin, ground coriander and turmeric. Cook and stir for 2 minutes. 
  4. Add the chicken, stir and mix well. Add the water, tomatoes, puree and tamarind paste. The mix will look quite dry but it will loosen up as the meat releases its juices.
  5. Cover the pan and simmer on a very low heat. Check to see it's not too dry and stir every so often.
  6. After 45 minutes, add the coconut milk and a bit of fresh coriander. Stir well. Return to simmer for another 45 minutes, taste and adjust the seasoning if necessary.

The grumpy genius of Marcella Hazan

Posted: 12 Oct 2013 11:00 PM PDT

In an era of finicky foodies and celebrity chefs, Marcella Hazan never troubled herself with the rough-and-tumble of branding. Not sexy like Nigella Lawson, not colorful like Emeril Lagasse, not adorable like Rachael Ray -- not even eccentric like Julia Child -- Hazan nailed Italian cooking in a uniquely grumpy way.

Her great 1973 work, "The Classic Italian Cook Book," is a humor-free zone of clear instructions on black-and-white pages. Do as Marcella says and you can't fail.

Calling Hazan, who died recently, a celebrity chef is like calling Einstein a celebrity physicist. Actually, the two had a few things in common. Hazan was also a trained scientist, having earned a doctorate in biology from the University of Ferrara. Hence, the precision of her recipes.

Einstein famously said, "Everything should be made as simple as possible, but not simpler." That could have been Hazan's creed. Her followers never stop marveling at the fabulous results obtained by putting together just a few well-chosen ingredients. Almost every item on the Hazan shopping list can be found in an ordinary supermarket.

Not that she approved of ordinary supermarkets. "We have all heard about the decline of the fresh tomato," Hazan wrote in her book. "To judge by the plastic-wrapped examples in the supermarkets not even the worst reports are exaggerated."

Charm was not Marcella's strong suit. Yet she did for Italian cooking in America what Julia Child did for French cooking: She empowered the most inexperienced microwavers to meet high European standards.

But Child keeps you a lot busier. In her French pot roast recipe, Child calls for "small white onions, brown-braised in stock, page 483," requiring an herb bouquet of parsley sprigs, a bay leaf and thyme, all tied in cheesecloth. Marcella would never add another recipe from a different page.

Marcella is tough, cutting French food down to size. She holds that the vegetables from her childhood province of Emilia-Romagna surpass "even the quality of French produce."

In something of a twofer attack, she writes: "The best cooking in Italy is not, as in France, to be found in restaurants, but in the home. One of the reasons that Italian restaurants here are generally so poor is that they do not have Italian home cooking with which to compete."

Bear in mind she wrote this four decades ago.

Classic cooks clinging to Old World traditions may feel alien in the foodie universe of innovation, fusion and few rules about what goes on top of what. One couldn't imagine Hazan making a clam and bacon pizza as featured in a recent issue of Bon Appetit magazine. (Her classic book doesn't even have the word "pizza" in it.)

Nor would you envision Julia Child concocting -- a recipe in the same issue -- seaweed and tofu beignets with lime mayonnaise. Beignet is a French pastry made famous in New Orleans.

But both women would have greatly admired our foodies' attention to cooking and dining -- especially their intense desire to deindustrialize the American plate. We who would never dream of putting pickled carrots on a duck egg still benefit from the foodie obsession with locally produced cheeses, meats and vegetables.

Hazen moved to the United States in 1955 because her husband did. For all her complaints about the American way, Hazan spent her last years in Longboat Key, Fla., when she didn't have to.

Hazan surely must have had an engaging side. The important thing, though, is what she left behind: a culinary bible enabling average cooks to produce way-above-average Italian food.

On the personal side, I've gained some renown for my meat sauce Bolognese. Thanks, Marcella, for making us look good.

COPYRIGHT 2013 THE PROVIDENCE JOURNAL CO.

DISTRIBUTED BY CREATORS.COM

Double <b>Recipe</b> Post: Baked Glazed Ham AND Scalloped Potatoes <b>...</b>

Posted: 12 Oct 2013 10:01 PM PDT

This week the Sunday Supper crew has teamed up with American Family Insurance for this very special Sunday Supper event.

You see, American Family Insurance is hosting a special event called the "Back to The Family Table Campaign." The name alone shows you how much this aligns with the mission of Sunday Supper – we are encouraging families to come together around the family table, sharing great food and making memories to cherish.

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American Family Insurance believes in this so much, they have been sponsoring a "Share Your Recipe" sweepstakes for 6 weeks with a weekly prize is a $100 Williams-Sonoma gift card plus a grand prize of a $500 Williams-Sonoma gift card. To enter and for details visit: Family Dinner Table

This week the Sunday Supper contributors are sharing recipes for dishes that will not only provide you a great family meal on Sunday, but also leftovers to serve up during the week!

I'll not only be sharing my Baked Glazed Ham, but I'm be doing a double recipe post today, with the bonus of Scalloped Potatoes & Ham.

AmFam Recipes

First the baked ham!

To begin, combine 1 cup of brown sugar, 1/4 cup of flour, and 1/4 teaspoon cinnamon. Stir them together. Ignore the fact that I had a "duh!" moment – you want to combine these in a small saucepan.

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Stir in 1/4 c red wine, and 2 tablespoons of water.

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Bring these to a gentle simmer, and stir until everything is dissolved.

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Place a shank ham in a roasting pan that has 1 cup of water in the bottom. Brush the glaze all over the ham. Cover with foil and bake at 350 for about 18 minutes per pound. (Or according to the instructions on your ham.) Every 45 minutes or so, brush another layer of glaze on the ham.

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That is it! Enjoy this flavorful ham.

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Now for the Scalloped Potatoes & Ham!

To begin, brush a casserole dish with butter. Set it aside. Preheat your oven to 375 degrees.

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Finely dice a small onion.

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In a saucepan, melt 1/4 cup butter over low heat, and toss in the onions. Let the simmer and sauté gently until the onions are tender.

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Meanwhile dice up some of your leftover ham. About 1 1/2 – 2 cups or so.

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You'll also thinly slice about 6 cups of potatoes – whatever kind you like. I used yellow potatoes. Layer half of them in the dish.

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Sprinkle in half of the ham, and repeat with the remaining potatoes & ham.

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When the onions are tender, stir in 1/4 c flour. Let it cook for a minute.

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Stir in 3 cups of milk, and a half teaspoon each of salt, pepper and thyme. Cook this over medium heat, stirring continually until it comes to a boil and thickens. Remove from heat.

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Slowly pour the lovely sauce over the top of the potatoes & ham.

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Cover this with foil and bake for about 65-75 minutes or until the potatoes are just about done. Remove the foil and bake 15 more minutes.

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Enjoy!

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Ingredients

  • For the Glaze

  • 1 c brown sugar
  • 1/4 c flour
  • 1/4 tsp cinnamon
  • 1/3 c red wine
  • 2 Tb water

  • The Ham

  • Shank style ham
  • 1 c water

In a small sauce pan, whisk together the brown sugar, flour & cinnamon. Stir in the wine and water. Simmer the glaze over medium heat, stirring until the sugar is dissolved. Place your ham in a roasting dish with 1 cup of water in the pan.

Brush the glaze over your ham, cover the ham tightly with foil and bake 18 minutes per pound at 350 degrees. Brush additional glaze onto the ham every 40 minutes until the ham is done according to the instructions for the type of ham you have.

Enjoy!

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2.2

http://thefoodiearmywife.com/double-recipe-post-baked-glazed-ham-and-scalloped-potatoes-ham-sundaysupper-familydinnertable/

© TheFoodieArmyWife.com | Conni Smith | Real Army Wife ~ Real Food ~ Real Life

Ingredients

  • 1 small onion
  • 1/4 c butter
  • 1 1/2 - 2 c diced, cooked ham
  • enough potatoes to make 6 cups of sliced
  • 1/4 c flour
  • 3 c milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp thyme
  • extra butter for casserole dish

To begin, preheat your oven to 375 degrees. In a saucepan, melt the butter and toss in the onion. Let the onion cook over low heat in the butter until it is tender. Meanwhile dice the ham and slice the potatoes. When the onion is tender, whisk in the flour and let it cook a minute over medium heat. Whisk in the milk, salt, pepper and thyme. Cook and stir over medium heat until the sauce comes to a boil. Remove from heat.

Butter a 2 quart casserole dish. Layer in half of the potatoes. Top with half of the ham. Add another layer each of the remaining potatoes and ham. Slowly pour the sauce all over the top of the casserole. Cover the casserole with foil and bake for 65-75 minutes or until the potatoes are nearly cooked through. Cook an additional 15 minutes, uncovered. Cool for a few minutes.

Enjoy!

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2.2

http://thefoodiearmywife.com/double-recipe-post-baked-glazed-ham-and-scalloped-potatoes-ham-sundaysupper-familydinnertable/

© TheFoodieArmyWife.com | Conni Smith | Real Army Wife ~ Real Food ~ Real Life

Take some time and join the Sunday Supper contributors as they share their own doubly good recipes!

Thank you to American Family Insurance for joining us this Sunday! If you would like to find out more about them you can find them in these places: Their Website, Linkedin, Youtube, Google+, Twitter, Facebook, and Pinterest

Join us for our live Twitter chat at 6pm CST/7pm ET as we talk about bringing the family together in the kitchen – simply follow #SundaySupper to participate!

This post is sponsored by American Family Insurance. All opinions are my own.
di 03.23 - -

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