Creamed Spinach–Stuffed Salmon

 

INGREDIENTS

• 4 teaspoons extra virgin olive oil divided
• 5 ounces fresh baby spinach about 5 cups
• 1 clove garlic minced (about 1 teaspoon)
• ¾ teaspoon kosher salt divided
• 1/2 teaspoon black pepper divided
• Pinch red pepper flakes
• ¼ cup reduced-fat cream cheese
• 1/4 cup shredded part-skim mozzarella cheese
• ¼ cup finely grated Parmesan
• 4 6 ounce salmon fillets skin off or on

DIRECTIONS

1. Season salmon all over with salt and pepper. In a large bowl, mix together cream cheese, mozzarella, spinach, garlic powder, and red pepper flakes. 
2. Using a paring knife, slice a slit in each salmon to create a pocket. Stuff pockets with cream cheese mixture. 
3. In a large skillet over medium heat, heat oil. Add salmon skin side down and cook until seared, about 6 minutes, then flip salmon. Add butter and squeeze lemon juice all over. Cook until skin is crispy, another 6 minutes. Serve warm.

Oven Version

1. Place a rack in the center of your oven and preheat oven to 425 degrees F. For easy clean up, line a large rimmed baking sheet with parchment paper.
2. 
   
3. Heat 2 teaspoons of the oil in a medium non-stick skillet over medium-high heat. Add a big handful of spinach and cook, stirring often, until it begins to wilt. Stir in the garlic, ¼ teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes and let cook 30 seconds. Continue adding the remaining spinach by large handfuls, until it completely wilts down. Remove the pan from the heat.
4. Stir in the cream cheese until it melts and smoothly combines with the spinach. Stir in the mozzarella cheese and Parmesan, until the cheeses melt and the mixture looks like a delicious spinach and dip.
5. Place salmon fillets on a clean work surface. With a small, sharp knife, make a cut lengthwise down the middle of each fillet to create a pocket (do not cut the fish all the way through). Transfer the salmon to the prepared baking sheet. Sprinkle evenly with the remaining ½ teaspoon salt. With a small spoon, fill each fillet with a quarter of the spinach mixture.
6. Drizzle the remaining 2 teaspoons olive oil over the fillets and brush with a pastry brush or lightly rub with your fingers to coat. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place the sheet pan in the oven and bake until the salmon is opaque in the center and flakes easily with a fork, 8 to 10 minutes.

A Merry Couple

 

A MERRY COUPLE

Bourbon and Madeira syrup make a sweet match in this cocktail.

It’s no surprise that this whiskey sour riff, sourced from Kentucky, features Bourbon. The twist is a “wine syrup,” made from Madeira and sugar, which adds complexity and dried-fruit richness. A half-ounce of Angostura bitters also contributes holiday-appropriate spice.

• 1½ ounces Bourbon
• 1 ounce lemon juice
• 1 ounce Madeira wine syrup (recipe follows)
• ½ ounce Angostura bitters
• 1 thin strip lemon peel, for garnish

1. Combine all ingredients in cocktail shaker filled with ice. Shake well, then strain into coupe glass. Garnish with lemon peel.

MADEIRA SYRUP

1. Combine 1 cup dry-style Madeira (like Sercial) and 1 cup sugar in saucepan over medium heat. 
2. Stir until sugar dissolves. 
3. Remove from heat, and let cool before use. 
4. Refrigerated in lidded container, it will keep for up to 2 weeks. 
5. Makes about 2 cups.

Pistachio Gelato

Pistachio Gelato

INGREDIENTS

• 2 cups 2% milk
• 1 cup heavy whipping cream
• 4 egg yolks
• 1/2 cup sugar
• 1/3 cup pistachio nut paste

INSTRUCTIONS

1. Heat the milk and heavy whipping cream in a saucepan over medium-high heat until it begins to simmer and foam.
2. Meanwhile, in a mixing bowl, whisk together the egg yolks and sugar using a whisk or hand mixer. Continue whisking/mixing until the mixture is smooth and ribbon-like.
3. Once the milk begins to simmer, remove it from the heat. Slowly pour half of it into the egg mixture while whisking rapidly. Working quickly, transfer the egg mixture into the saucepan, pouring in a slow stream and whisking rapidly until everything is combined. It is important to work quickly here so that the egg doesn't cook and create little chunks of cooked egg.
4. Heat over medium heat and whisk in the pistachio nut paste. Continue heating until the mixture starts to thicken.
5. Remove from heat and pour the mixture into a sturdy, freezer-safe pan, like a bread pan. Place in freezer for 30 minutes.
6. Because we are doing this by hand rather than an ice cream maker, it is important to churn the gelato by hand as it freezes in order to break up the ice crystals and create a smooth texture. Whisk (or use a hand mixer) on the gelato every 30-45 minutes until it reaches the texture of frozen yogurt, then simply leave it in the freezer until ready to eat. This should take 3 to 4 hours, or about 6 "churnings."
7. Let sit for 5-10 minutes on the counter to soften before serving. Sprinkle pistachio nuts over the gelato if desired.

Paste

For the Pistachio Paste

• 1½ cups [375 ml] shelled unsalted pistachio nuts
• 2/3 cup [160 ml] granulated sugar
• ½ cup [125 ml] whole milk

METHOD

1. To make the pistachio paste: Bring a small pot of water to a boil. Add the shelled pistachio nuts and simmer for two minutes. This is going to blanch the nuts and make them easier to peel and grind later on. After two minutes, drain and rinse the nuts under cold water to cool them completely.
2. Dry the nuts with paper towels. If the nuts still have their skin on, you need to peel them because using the nuts with the skin on will change both the color and texture of the gelato. To peel a pistachio, simply pinch it between your fingers: the skin should come right off. This steps take a bit of work, but it's worth it. Alternatively, you can look for peeled pistachios, which are going to save you the extra step (it is still necessary to blanch peeled pistachios).
3. Put the blanched and peeled nuts in the bowl of a food processor, then add the sugar. Pulse until the nuts are finely ground, stopping from time to time to scrape down the bowl.
4. Add the whole milk and process until the mixture is as smooth and creamy as the food processor will make it (some tiny pistachio bits will remain but that’s ok). If you want an even smoother texture, transfer the pistachio paste to a mixing bowl and puree it further using a stick blender.
5. To make the pistachio gelato: Whisk the pistachio base into a batch of Sicilian-Style or Classic Gelato Base. If desired, whisk a teaspoon [5 ml] of pistachio or almond extract. Pour into the bowl of an ice cream maker. Freeze according to the manufacturer’s instructions. Stop the machine when the gelato is icy but still soft.
6. Transfer the gelato to an airtight container and freeze until firm, about two hours. The gelato will keep, frozen, for up to two weeks. Always take the gelato out to room temperature 10 to 15 minutes before serving to soften it and make it easier to scoop.

 https://youtu.be/gCpLEh5T9UE

https://www.youtube.com/watch?v=gCpLEh5T9UE&feature=youtu.be

https://foodnouveau.com/recipes/desserts/frozen/pistachio-gelato/

Slow Cooker Chicken Curry with Potatoes and Cauliflower

 

Ingredients

• 2 3/4 pounds skinless, boneless chicken thighs
• Kosher salt and freshly ground pepper
• 1 1/2 tablespoons canola oil
• 3 garlic cloves, minced
• 2 tablespoons minced fresh ginger
• 1 onion, cut into 1/2-inch dice
• 2 tablespoons Madras curry powder
• 1/2 cup low-sodium chicken broth
• 2 baking potatoes, peeled and cut into 1-inch dice
• 1 small head of cauliflower, cut into 1 1/2-inch florets
• One 15-ounce can unsweetened coconut milk
• 3/4 cup frozen baby peas, thawed
• 1/3 cup coarsely chopped cilantro

Directions

Step 1

1. Pat the chicken dry with paper towels, then season the chicken with salt and pepper. In a large nonstick skillet, heat the oil until shimmering. 
2. Add the chicken in batches and cook over moderately high heat until golden on both sides, about 8 minutes. 
3. Transfer the chicken to a slow cooker.

Step 2

1. Add the garlic, ginger and onion to the skillet and cook over moderate heat until fragrant and softened slightly, about 1 minute. 
2. Add the curry powder and cook until fragrant, about 30 seconds. 
3. Add the chicken broth and cook for about 1 minute, scraping up the browned bits from the bottom of the pan. 
4. Scrape the contents of the skillet into the slow cooker. Stir in the potatoes and cauliflower and season with salt and pepper. 
5. Cook on high for about 3 hours, until the chicken is white throughout and the vegetables are tender.

Step 3

1. Using a slotted spoon, transfer the chicken and the vegetables to a serving bowl and keep warm. 
2. Pour the juices into a small saucepan. 
3. Boil the juices over moderately high heat until reduced to 1/2 cup, about 10 minutes. 
4. Whisk in the coconut milk. 
5. Bring to a simmer and season with salt and pepper. 
6. Stir in the peas and cook until warmed through, about 30 seconds. 
7. Pour the curry sauce and peas over the chicken, sprinkle with the cilantro and serve.

Spicy lentil tahini wrap

 

ingredients

• 1 cup dry lentils
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon olive oil
• salt to taste

Spicy Tahini Sauce:

• 2 Tablespoons tahini paste
• 3 Tablespoons warm water
• 1 tablespoon olive oil
• 2 Tablespoons fresh lemon juice
• 1–2 garlic cloves finely minced
• ½ teaspoon kosher salt
• cracked pepper
• 1 teaspoon sriracha sauce

Wrap ingredients:

• 1 ½ Cups shredded cabbage
• 1 ½ Cups shredded carrots
• 3 C chopped cilantro and scallions
• 2 Tablespoons toasted sunflower ( or pumpkin seeds) – optional
• 1 avocado, sliced
• 4 x 12-inch tortillas, warmed

instructions

1. Cook lentils in a pot of water until cooked al-dente. Drain well and season with cumin, coriander olive oil and salt to taste.
2. While lentils are cooking, make tahini sauce. In a small bowl, using a fork or tiny whisk, mix tahini paste, warm water, olive oil, lemon juice, garlic, salt pepper, and sriracha sauce, until creamy.
3. Prep all veggies.
4. When ready to make wraps, heat tortillas over a gas stovetop, set to medium, flipping and turning frequently until tortillas are warm and pliable, or toast in a toaster oven. Do not over toast, or they will become tough and hard to roll.
5. Divide lentils, cilantro, scallions, and veggies and roll up like a small burrito, Cut in half at a diagonal.

Serve with the spicy tahini sauce on the side, spooning it in as you eat.

notes

These can be made ahead ( night before) for mid-week lunches!

nutrition

Serving Size: 1 wrap

Calories: 381

Sugar: 4.5g

Sodium: 387 mg

Fat: 13.9 grams

Saturated Fat: 2.1

Carbohydrates: 43.5

Fiber: 12.1

Protein: 18.4

Cholesterol: 0

Sous Vide Ribeye Steak with Compound Butter

 

Link to Article

Learn how to make the PERFECT Sous Vide Ribeye Steak. With a timing chart for the perfect rare, medium, or well done steak, plus a delicious compound butter to top it with.  

Prep Time: 5 minutesCook Time: 1 hourTotal Time: 1 hour 5 minutes

Servings: 4

Ingredients

• 2 1 1/2-inch thick ribeye steaks2 1 1/2-inch thick ribeye steaks
• 1 Tablespoon avocado (canola or vegetable oil)1 Tablespoon avocado (canola or vegetable oil)
• Kosher salt & pepperKosher salt & pepper

Compound Butter:

• 1/2 cup unsalted butter (at room temperature)1/2 cup unsalted butter (at room temperature)
• 1/4 cup chopped fresh parsley1/4 cup chopped fresh parsley
• 3 cloves garlic (grated or minced)3 cloves garlic (grated or minced)
• Zest of 1 lemonZest of 1 lemon
• 3 teaspoons fresh chopped herbs (rosemary, tarragon, basil, thyme)3 teaspoons fresh chopped herbs (rosemary, tarragon, basil, thyme)
• 1/2 teaspoon kosher salt1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper1/4 teaspoon ground black pepper

Instructions

1. Set the sous vide to your desired temperature (130-degrees for medium-rare).
2. Sous vide in water bath. 
3. Season ribeye steaks with salt and pepper and vacuum seal using your preferred method (1 steak per bag).
4. Ribeye steak sealed in bag. 
5. Cook for 1 hour (for 1 1/2-inch thick ribeye steak), up to four hours (unless you are cooking under 130-degrees).
6. Remove ribeye steaks and pat dry with paper towels. Season with salt and pepper.
7. Cooked sous vide steak in ziploc bag. 
8. Add oil to a large cast iron skillet and heat over high heat. Working one steak at a time, sear steaks 1-minute per side, then using tongs, sear the sides of the ribeye as well.
9. Ribeye being seared in skillet. 
10. Remove to cutting board and top with compound butter. Repeat with second steak. Slice and serve.
11. Compound butter on parchment paper sliced. 

Notes

Note that if you are cooking at below 130°F you should sous vide for no longer than 2 1/2 hours for food safety reasons. 

Crispy Cacio e Pepe Recipe

 

Serves 2-4

Prep time: 10 minutes

Total time: 25 minutes

Ingredients

• kosher salt, to taste
• 8 ounces/225 grams creste di gallo or other short pasta 
• 2 tablespoons olive oil 
• 2 tablespoons unsalted butter 
• 1 teaspoon coarsely ground black pepper 
• 2 ½ ounces/70 grams freshly grated parmesan cheese, plus more to serve
• 2 ½ ounces/70 grams freshly grated Pecorino Romano cheese, plus more to serve

Directions

1. Bring a large pot of generously salted water to a boil. 
2. Add the pasta and cook, stirring occasionally, until just shy of al dente, 9 minutes. 
3. Drain, reserving 1 cup of the cooking liquid.
4. Meanwhile, heat the oil and butter in a large nonstick skillet over medium. 
5. Add the pepper and cook until lightly toasted, about 2 minutes. 
6. Toss in the pasta and ⅔ of each cheese. 
7. Add ¼ cup 60m ml of the reserved pasta water until creamy, then increase the heat to medium-high. 
8. Gently fry the pasta, stirring occasionally, until golden and crispy, about 10 minutes. 
9. Once the pasta has achieved crispy, golden perfection, toss in the remaining cheeses and some more of the reserved pasta water until creamy. 
10. Divide among plates and grate more of each cheese on top to serve. 

Spaghetti Pomodoro al Parmigiano Reggiano by Chef Michele Casadei Massari

Serves four people. 

Ingredients:

• 1⁄4 cup extra virgin olive oil
• 1 shallot 
• 28 oz San Marzano tomatoes, puréed
• 1⁄2 teaspoon sea salt 
• 10 large basil leaves 
• 12 ounces spaghetti 
• 1/2 cup of grated Parmigiano Reggiano 
• Extra basil and Parmigiano Reggiano for garnish 

Method:

1. Heat the olive oil over medium heat in a large skillet. 
2. Add the shallot and cook, stirring occasionally, until the shallot is browned and soft. 
3. Add a half spoon of hot water and salt. (Be careful of splattering when adding the hot water.) Stir in the puréed tomatoes (pomodoro, in Italian). 
4. Cook the sauce for approx. 15 minutes, stirring occasionally. 
5. Once the sauce has thickened, stir in the fresh basil. 
6. Bring a large pot of salted water to a boil, cook the pasta “al dente”, which means that the pasta should be tender but still firm to the bite. 
7. Add the spaghetti to the pomodoro sauce in the skillet, add some extra virgin olive oil and 1 spoon of grated Parmigiano Reggiano. 
8. Stir until the sauce coats the spaghetti, we call this “legatura” meaning the pasta bonds with the sauce. 

Kingston Negroni

 Ingredients

• 1 OZ. JAMAICAN RUM (SIMÓ USES SMITH AND CROSS)
• 1 OZ. SWEET VERMOUTH
• 1 OZ CAMPARI

Simple Marinara Sauce Recipe

 Ingredients

• ¼ cup extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 pinch crushed red pepper flakes
• 1 28-ounce can whole San Marzano tomatoes, crushed by hand
• 1 teaspoon kosher salt
• 3 leafy stalks fresh basil

Directions

1. In large skillet, heat olive oil over medium heat. 
2. Add garlic, and cook until edges just turn golden, about 1 minute. 
3. Season with red pepper flakes, then add tomatoes. 
4. Add 1 cup hot water to tomato can, swirl then add to pan. 
5. Bring to simmer, and add salt and basil. Cook until slightly thickened, about 15 minutes. 
6. Remove from heat and discard basil.

Cacio e Pepe Cheese Puffs

 

Article

Ingredients

• 1 cup whole milk
• 1/4 pound (1 stick) unsalted butter 
• Kosher salt and freshly ground black pepper 
• 1 cup all-purpose flour 
• 4 extra-large eggs 
• 1/2 cup freshly grated aged Italian Pecorino cheese, plus extra for sprinkling 
• 1/2 cup freshly grated Italian Parmesan cheese 
• 1 extra-large egg beaten with 1 teaspoon water or milk, for egg wash 

Directions

1. Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
2. In a saucepan, heat the milk, butter, 1 t
3. easpoon salt, and 1 teaspoon pepper over medium heat, just until scalded. 
4. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. 
5. Lower the heat and cook, stirring constantly, for 2 minutes. 
6. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Pecorino, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
7. Spoon the mixture into a pastry bag fitted with a large, plain 5/8-inch round pastry tip. 
8. Pipe the dough in mounds 1 1/4 inches wide and 3/4 inch high (1 inch apart) onto the prepared baking sheets. 
9. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use two spoons to scoop the mixture and shape the puffs with damp fingers.) 
10. Brush the top of each puff lightly with the egg wash, and sprinkle with Pecorino, salt, and pepper. 
11. Bake for 15 to 20 minutes, until golden brown outside but still soft inside. Serve hot.

Keto Salad Dressing

• 6oz (3/4 cup or 180ml) Olive Oil
• 2oz (1/4 cup or 60ml) Red Wine Vinegar
• 1/2 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1 teaspoon Italian spice blend
• 1 teaspoon Dijon mustard

Healthier Chicken Parmesan - Giada

Serves:4

PREP TIME 10 minutes

COOK TIME 8 minutes

TOTAL TIME 18 minutes

INGREDIENTS:

• 1 tablespoon olive oil
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh Italian parsley
• 4 chicken cutlets about 3 ounces each
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¾ cup marinara sauce homemade or a good quality jarred sauce
• ¼ cup shredded mozzarella cheese
• 8 teaspoons grated Parmesan cheese
• 1 tablespoon unsalted butter cut into pieces

INSTRUCTIONS:

1. Preheat the oven to 500°F.
2. In a small bowl, stir the oil, thyme, rosemary, and parsley together to blend. Brush both sides of the cutlets with the herb oil and sprinkle with the salt and pepper.
3. Heat a large, heavy ovenproof skillet over high heat. Add the cutlets and cook just until browned, about 1 minute per side. Remove from the heat.
4. Spoon the marinara sauce over and around the cutlets. Sprinkle 1 tablespoon of mozzarella over each cutlet, then sprinkle each with 2 teaspoons of Parmesan. Dot the tops with the butter pieces, and bake until the cheese melts and the chicken is cooked through, about 5 minutes. Serve hot.

Jamie Oliver - Pasta Sauce

 

Ingredients:

• 1 bunch of fresh basil
• 1 medium onion
• 2 cloves of garlic
• 2 8-ounce cans of chopped tomatoes (use fresh equivalent if in season)
• 1 tablespoon of red wine or balsamic vinegar
• 1 box of pasta (16 ounces)
• Olive oil
• A small wedge of parmesan cheese

Method:

1. Pick the basil leaves onto a cutting board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
2. Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the cans of tomatoes.
3. Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
4. Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.
5. Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.
6. Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile…
7. Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
8. Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
9. Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.
10. Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
11. Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the cheese, then sprinkle over.

Sautéed Brussels Sprouts

Serves 4

PREP TIME - 5 minutes

COOK TIME - 15 minutes

INGREDIENTS

• 1 pound Brussels sprouts
• 4 tablespoons olive oil, divided
• 1/2 teaspoon teaspoon kosher salt, divided, plus more as needed

INSTRUCTIONS

1. Trim 1 pound Brussels sprouts and cut in half lengthwise. Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat until shimmering. Add half the Brussels sprouts and arrange them cut-side down. Season with 1/4 teaspoon of the kosher salt and cook undisturbed until the bottoms are golden brown, about 2 minutes.
2. Toss Brussels sprouts. Continue to cook, tossing occasionally, until the sprouts are crisp-tender and deep golden brown, 4 to 5 minutes more. Transfer to a serving dish. Repeat with the remaining olive oil, Brussels sprouts, and salt. Sprinkle the finished sprouts with more salt as needed before serving.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

GARLIC SAUTEED CAULIFLOWER

 INGREDIENTS

• 1 head cauliflower, cut into florets
• 1⁄4 cup extra virgin olive oil (you can probably use less)
• 4 garlic cloves, minced
• crushed red chili pepper, to taste
• salt

DIRECTIONS

1. Cook cauliflower in a large pot of salted, boiling water until barely crisp-tender; drain well.
2. In a large skillet over medium heat, warm the oil. Saute' the garlic and desired amount of red chile pepper until the garlic just begins to brown (being careful to not let it burn!).
3. Add the cauliflower and cook a few minutes, stirring, until completely coated in oil.
4. Sprinkle with kosher salt to taste and serve.

Crispy Salt and Pepper Potatoes

 YIELD4 servings

INGREDIENTS

• 2 large egg whites
• 1 pound new potatoes (about 1 inch in diameter)
• 2 teaspoons kosher salt
• ¾ teaspoon finely ground black pepper
• 1 teaspoon finely chopped rosemary
• 1 teaspoon finely chopped thyme
• 1 teaspoon finely chopped parsley

PREPARATION

1. Preheat oven to 400°F and line a rimmed baking sheet with parchment. 
2. In a large bowl, whisk the egg whites until foamy (there shouldn’t be any liquid whites in the bowl). 
3. Add the potatoes and toss until they’re well coated with the egg whites, then transfer to a strainer or colander and let the excess whites drain. 
4. Season the potatoes with the salt, pepper, and herbs. Scatter the potatoes on the baking sheet (make sure they’re not touching) and roast until the potatoes are very crispy and tender when poked with a knife, 15 to 20 minutes (depending on the size of the potatoes).

Transfer to a bowl and serve.