Monday, June 27, 2011

Pan-Seared Salmon with Warm Cherry Tomato Vinagrette & Lemon Pepper Papardelle

I'm a little bit late, but here is the meal I made for Father's Day this year. I would like to take a moment to thank Trader Joe's, who provided me with a fabulous papardelle so that I did not have to make my own. Thanks, Trader Joe's. You have saved me more time than you know. I was originally going to serve this over a potato/parsnip puree until I found the papardelle in my pantry(I guess I forgot about it!)....what was I thinking!? This salmon dish goes over pasta a THOUSAND times better than it would ever go over potatoes. If you make this, remember this little experience and serve this salmon over papardelle(or fettuccine, or even angel hair would be nice). But NOT potatoes.

Stupid, stupid, stupid...............

  • 4 Salmon Fillets(skinless), about 4-5 oz. each
  • Kosher Salt and Pepper to taste
  • 2 c. Cherry Tomatoes, halved
  • 1 Large Shallot, thinly sliced
  • 1/4 c. White Wine Vinegar
  • 2/3 c. Olive oil
  • 1 t. Fresh Thyme, chopped
  • 1 t. Fresh Oregano, chopped
  • 1 t. Sugar
Preheat the oven to 350 degrees. In a small bowl, combine the tomatoes, shallot, vinegar, oil, thyme, and oregano. Stir lightly to mix. Add a little salt and pepper to taste and set aside.

Heat a small amount of oil in a skillet(also, begin cooking your pasta at this stage). Pat salmon fillets dry and sprinkle on salt and pepper. Press into fillets. Place the salmon in the hot skillet and sear to a golden brown on each side. Remove the fillets from the pan and place on an oven safe baking sheet. Finish cooking the fish in the oven(salmon is done when it flakes easily and is cooked through, but just. Don't over cook!).

While the salmon is cooking in the oven, pour the tomato vinaigrette into the hot skillet and let simmer for about 1 minute, or until the tomatoes start to wrinkle. Remove from heat.

Serve the salmon on top of a bed of pasta and spoon the tomato vinaigrette on top of the fish.

Monday, June 20, 2011

Cinnamon Raisin French Toast with Orange Butter

This is what we had for breakfast for Father's Day this year. I must say the orange butter makes a nice alternative to the traditional maple syrup. For added sweetness, I dust each piece of french toast with powdered sugar.

  • 3 Oranges, juiced
  • 2/3 stick of Butter, softened
  • 12 slices Cinnamon Raisin Bread
  • 4 Eggs
  • 3/4 c. Milk
  • 1/2 t. Vanilla
  • Butter, for cooking
  • Powdered Sugar for dusting
For the Orange Butter: (can be made the day before)
Place the freshly squeezed orange juice in a small saucepan and bring to a boil. Reduce the heat and let the juice simmer and reduce until there is only about 2-3 tablespoons of syrup left in the pan. Pour the syrup in to a small bowl and let cool.
When the syrup is cool, place the softened butter in the bowl and mix it in with the syrup using the back of a spoon. Blend well and chill.

For the French Toast:
In a large bowl, whisk together the eggs, milk, and vanilla. Set aside.
Heat a large frying pan to medium-high. Add a tablespoon of butter to the pan. Once melted, dip one slice of bread quickly on each side in the egg mixture and place in the pan. Cook on both sides until crisp and lightly browned. Repeat with remaining bread.

To serve:
Spread each slice with orange butter and dust with powdered sugar. Serve in stacks of 2-3 and top each stack of french toast with a dollop of orange butter.

Thursday, June 16, 2011

Peanut Butter Fudge Brownies

I found this recipe on Epicurious (after craving a peanut butter brownie for several days) and made some modifications. These are yummy, but have a tall glass of milk nearby. You WILL need it.



  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 7 ounces bittersweet or semisweet chocolate, chopped
  • 3 ounces unsweetened chocolate, chopped
  • 1 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 cup all purpose flour
Peanut Butter frosting and Ganache
  • 1 cup peanut butter
  • 1/2 cup (1 stick) unsalted butter, divided, room temperature
  • 3/4 cup powdered sugar
  • 1/8 teaspoon salt
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract

  • 7 ounces bittersweet or semisweet chocolate, chopped
Position rack in center of oven and preheat to 325°F. Line 9x9x2-inch metal baking pan with foil, leaving long overhang; Spray foil with non-stick cooking spray.

Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour. Spread in prepared pan. Bake until toothpick inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.

Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, then milk and vanilla. Spread frosting over brownies.

Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Do ahead Can be made 1 day ahead. Cover and keep chilled.

Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.

Wednesday, June 1, 2011

'Sticky Chicken' and Mustard Mashed Yukons

Here is an easy meal that your kids will love! My daughter licks her plate clean whenever we have this and is always asking for it. And not only is it easy to make, it's budget friendly too! You can find chicken legs for around 99 cents a pound at some grocery stores. Paired with the chicken are creamy, textured Yukon golds lightly seasoned with a little mustard. Your kids will never even know its in there, and eat it up! Serve the extra sauce from the chicken over the potatoes.

Sticky chicken

  • 8 chicken legs, skin removed
  • 3/4 c. Barbecue sauce(I use sweet baby ray's)
  • 1/2 c. Maple Syrup
Preheat the oven to 400 degrees. Grease a 8x8" pan(at least 1" deep) and place the chicken legs on it. In a small bowl, mix together the barbecue sauce and syrup. Pour over the chicken, covering all surfaces of the legs. Place the chicken in the oven and bake for 45-50 minutes. *make sure your chicken is cooked all the way through before serving!

Mustard Mashed Yukon's

  • 5 Large Yukon Gold potatoes, Washed, skin-on
  • 2 T. Butter
  • Salt and pepper tt.
  • 1/4 c. Milk
  • 2 T. Dijon Mustard
Slice the potatoes into 1" cubes and place in a large saucepan. Cover the potatoes with water and bring to a boil on high heat. Let the potatoes simmer until softened, about 10 minutes. Drain the water and place the cooked potatoes back in the saucepan. Add the butter, salt and pepper, milk and mustard. Puree using and electric or immersion blender until seasonings are mixed in.