14th November 2010

    Oven-Roasted Coho Salmon with Leeks and Chanterelle Mushrooms

    Wow!  A few days ago Lisa pointed out that we haven’t updated the food blog in over two months — now, lest you think we’ve been dying of hunger, don’t despair.  We’ve just been rotating through a few old favorites while we’ve been preparing for our new arrival (We [Heart] Baby Food, anyone?)… so we’re still here!  I adapted this recipe from one found in The Fishes & Dishes Cookbook: Seafood Recipes and Salty Stories from Alaska’s Commercial Fisherwomen — I got to meet one of the authors when we picked this up at our local Whole Foods.  The book is filled with easy recipes that highlight fresh seafood — so far, every one we’ve tried has been delicious.  Here, coho is pan-seared, then finished in the oven, and placed atop a bed of sauteed leeks and chanterelle mushrooms.  We served it alongside some roasted fingerling potatoes — yum!


    Lisa says:

    I don’t remember what we discussed when we had this, other than it was delicious.

    Chris says:

    …and that you loved the potatoes.

    Lisa says:

    Well, obviously. They were covered with crispy garlic.

    Chris says:

    I did like the how the outside of the salmon was crispy from the pan-sear — and still moist inside. And anytime you add mushrooms to a dish, I’m there.

    Lisa says:

    You and me both, sucka.

    Oven-Roasted Coho Salmon with Leeks and Chanterelle Mushrooms
    1 cup leeks, white and pale green parts only
    2 6-oz skinless coho salmon fillets, deboned
    Sea salt and freshly ground pepper
    1 tbsp butter
    1 clove garlic, minced
    1 cup sliced chanterelle mushrooms
    1/3 cup chicken sotck
    1/3 cup white wine
    1 tsp herbes de provence
    1 tbsp olive oil

    Clean the leeks of all dirt and grit, rinse, and cut into 1/4″ rings. Season the salmon on both sides with salt and pepper.
    Heat a large skillet over medium-high heat, melt the butter, then add the leeks and garlic, cooking for 5 minutes. Add the mushrooms, stock, wine, and herbes de provence, and lower the heat to medium. Simmer until the leeks are very soft and most of the liquid has been absorbed, about 15 minutes. Add salt and pepper to taste, and keep warm over low heat.
    Meanwhile, preheat the oven to 475.
    Heat an ovenproof skillet over medium-high heat for several minutes, then add the oil and heat until it shimmers. Place the salmon fillets in the pan flesh-side down, and cook, without moving, for about 4 minutes. Flip the salmon over, place the pan in the oven, and let bake for 3 minutes.
    Spoon the leek/mushroom mixture onto serving plates, and top each with a salmon fillet.

    2 Servings

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    posted in Fishes & Dishes, Main Dishes | 6 Comments

    27th February 2010

    Roasted Root Vegetable Bread Salad, a la Essential Baking Company

    Local, organic bakery The Essential Baking Company has a few cafés around town, and I’ve been enjoying their bread salad on a pretty regular basis, so much so that I decided I had to recreate it at home. I love the mix of roasted yams, beets, and leeks (!), and when tossed with big chunks of crispy-on-the-outside bread, mixed greens, and balsamic vinaigrette, it’s a salad I just can’t say no to. In a wonderful instance of kismet, our CSA box this week provided both the yams and beets for this recipe.


    Lisa says:

    Hey, this looks familiar!

    Chris says:

    Yeah, I think I did pretty good recreating it…

    Lisa says:

    What kind of greens are these?

    Chris says:

    Well, I meant to pick up some mixed baby greens, but accidentally got this mix of mustard greens, kale, and chard…

    Lisa says:

    Whoops…

    Chris says:

    Yeah, but it’s actually fine, I think — it may have been overwhelming if it was all greens, but most of this salad consists of the roasted veggies.

    Lisa says:

    It *is* totally fine; actually, it’s pretty good. I heart kale and chard.

    Chris says:

    I heart these leeks. I may want to just roast those up on a regular basis; maybe add them to mashed potatoes or something — they’re really good.

    Lisa says:

    I love it. Hmmm, I’m going to come up with a list of other dishes to recreate at home!

    Roasted Root Vegetable Bread Salad
    Extra-Virgin Olive Oil
    3-4 medium beets
    2 medium/large yams, peeled and sliced 3/4″ thick
    2 leeks, washed and sliced on a bias into 1/2″ thick pieces
    favorite day-old bread (we used Essential Bakery’s Rosemary Diamante), cut into 1″ cubes
    mixed salad greens
    balsamic vinaigrette

    Preheat the oven to 400F. Arrange oven racks so that both can be used during the roasting process. The beets take the longest, so you should be able to swap in the remaining vegetables to roast while the beets are going.
    Wrap each beet in aluminum foil. Place the beets on a cooking sheet and into the oven, on the lower rack, for 45 minutes to an hour, until a knife pressed into a beet gives little resistance. While the beets are roasting, toss the yams in a bowl with a little olive oil, salt, and pepper. Turn out onto a baking sheet and roast for 20-30 minutes, flipping once, until soft on the inside but still a bit crisp on the outside. Set aside to cool. Toss the leeks with just a little olive oil and turn onto a baking sheet, and roast for about 10 minutes, until soft and just starting to brown. Set aside to cool. When the beets are ready, remove and open the foil packets. When cool enough to handle, peel the outer layer and cut into chunks.
    Meanwhile, toss the bread cubes in a little olive oil (sounding familiar?), place on a baking sheet and bake just until crisp on the outside — you don’t want to make rock-hard croutons.
    Now you can just throw everything, including the salad greens, into a bowl, add enough dressing to your liking, toss until coated, and serve! Season as desired.

    2-3 servings.

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    posted in Salads and Light Soups, Vegetarian | 4 Comments

    29th May 2008

    Broccoli with Turmeric and Tomatoes

    Broccoli with Turmeric and Tomatoes
    We’re always looking for new ways to use up the last of our veggies from the CSA box; this recipe from Quick from Scratch Herbs and Spices was easily adaptable to what we had left: broccoli and leeks! It comes from the “Spices” half of the book, and features Turmeric, which we’ve never really had as the main spice/focus of a dish: usually it’s used simply to add color. Not that it didn’t do the same here!

    Chris says:

    I’ll say it again — the recipes in this book are quick indeed.

    Lisa says:

    What are those little discs?

    Chris says:

    Those are the broccoli stems — you cut ‘em like coins… good, eh?

    Lisa says:

    I like the crunch.

    Chris says:

    Me too. I like the leeks in this; I’d almost make that a permanent alteration.

    Lisa says:

    Well we certainly seem to get them often enough in the CSA box…

    Chris says:

    Yeah, it’s kind of comforting… secure. Wait, ha! It’s a –

    Lisa says:

    Please don’t say, “Security Leek”

    Chris says:

    I’ll just go back to eating now.

    Broccoli with Turmeric and Tomatoes
    2 tbsp canola oil
    1 onion, thinly sliced
    1 large leek, thinly sliced
    3/4 tsp turmeric
    1 1/2 lbs broccoli (about 2 large stalks), stems peeled and cut crosswise into 1/4 slices, tops cut into florets
    1 cup drained canned fire-roasted diced tomatoes (yield from 1 15-oz can)
    1/3 cup water
    3/4 tsp salt

    In a large, deep frying pan, heat the oil over medium heat. Add the onions and leeks and cook, covered, stirring occasionally, for 5 minutes. Uncover and cook, stirring occasionally, until the onions and leeks are very soft, about 5 minutes longer.
    Stir in the turmeric to coat. Stir in the broccoli, tomatoes, water, and salt and bring to a simmer. Reduce the heat and simmer, covered, until the broccoli is tender, about 10 minutes.

    4 Side Servings

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    posted in Quick from Scratch Herbs and Spices, Sides, Vegetarian | 4 Comments

    14th April 2008

    Tofu with Greens & Noodles


    Lisa made this excellent vegetarian stir-fry tonight, based on a recipe in the always wonderful Fitness Food. Tofu is cubed and marinated in a mix of sauces and spices, and then quickly stir-fried with a plethora of veggies — we altered the recipe to suit what we had on hand — and thin egg noodles. This one will definitely make it into the regular rotation.

    Chris says:

    Ooooh, now this is a good stir-fry!

    Lisa says:

    Of course it’s good, it’s from Fitness Food — I love that book.

    Chris says:

    This might be one of my favorites — even though it’s meat-free…

    Lisa says:

    I obviously feel the same way — I inhaled!

    Chris says:

    You might want to retract that if you ever want to run for President.

    Lisa says:

    Totally worth it. I’ll even admit to “doing shrooms”, as long as people realize it’s in the context of this dinner. Tofu with Greens & Noodles in ’08!

    Chris says:

    Gets my vote!

    Tofu with Greens & Noodles
    —————————
    Marinade
    3 tbsp spicy oyster sauce
    3 tbsp hoisin sauce
    2 tbsp soy sauce
    1 1/2 tbsp brown sugar
    3 tsp grated ginger
    3 cloves garlic, crushed

    Stir Fry
    10 oz firm tofu, drained and cubed
    10 oz dried thin egg noodles
    1 tsp canola oil
    2 shallots, thinly sliced
    1 leek, thinly sliced
    2 stalks celery, thinly sliced
    1 red bell pepper, seeded and thinly sliced
    4 oz green beans, trimmed
    4 oz mushrooms, sliced
    1 bunch broccolini, trimmed
    1/2 cup veggie broth

    cilantro leaves to garnish

    Combine the marinade ingredients in a non-metallic bowl, add the tofu and gently stir through. Cover and refrigerate for at least 30 minutes.
    Cook the noodles according to the package and set aside.
    Heat the oil in a large wok. Add the shallots, red pepper, and leeks and stir-fry for 2 minutes, or until lightly softened. Add the rest of the vegetables and broth. Cover and cook for 2-3 minutes, or until the vegetables are just tender, stirring occasionally.
    Add the tofu with the marinade and the noodles. Gently combine and stir until heated through. Garnish with the cilantro and serve.

    4 Servings

    This obviously needs to go to Presto Pasta Nights!

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    posted in Fitness Food, Main Dishes | 3 Comments

    28th February 2008

    Vegetable and Herb Chowder


    Lisa was at the helm again tonight and chose to make this chowder from The Soup Bible. Pretty self-explanatory, just a nice chunky vegetable soup.

    Chris says:

    It must still be winter; so many soups!

    Lisa says:

    They definitely warm you up… I like the creaminess of this one.

    Chris says:

    Yep, and it was pretty easy to make, right?

    Lisa says:

    Uh, yeah… you were right here helping.

    Chris says:

    Yeah well I know that, and you know that, but the people out there reading this sure don’t.

    Lisa says:

    Riiight… the “people out there”… okay then — “Yes, this was a really easy recipe to make”.

    Chris says:

    …and it made a bunch — I bet I know what you’re having for lunch tomorrow!

    Vegetable and Herb Chowder
    ————————–
    2 TB butter
    1 onion, finely chopped
    1 leek, finely sliced
    1 celery stalk, diced
    1 yellow or green bell pepper, seeded and diced
    2 TB chopped fresh parsley
    1 TB all-purpose flour
    5 cups vegetable stock
    12 ounces potatoes, diced
    a few sprigs of fresh thyme or 1/2 tp dried thyme
    1 bay leaf
    1 cup young green beans, diagonally sliced
    1/2 cup milk
    salt and ground black pepper

    Melt the butter in a heavy pan and add the onion, leek, celery, bell pepper and parsley. Cover and cook gently over low heat until the vegetables are soft.
    Add the flour and stir until well blended. Gradually stir in the stock. Bring the mixture to a boil, stirring frequently.
    Add the potatoes, thyme and bay leaf. Simmer, uncovered, for ten minutes.
    Add the beans and simmer for a further 10-15 minutes until all the vegetables are tender.
    Stir in the milk. Season with salt and pepper. Heat through. Before serving, discard the thyme stalks and bay leaf.

    4 Servings

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    posted in Main Dishes, The Soup Bible | 0 Comments


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