Slow Roasted Salmon with Fennel and Citrus

Slow Roasted Salmon with Fennel and Citrus

 This recipe works with halibut or turbot filets
I found this recipe in Bon Appetit by Alison Roman.
We served it with rice and salad. Doesn’t take long to
prepare and most tasty. She recommends not to try to
divide this fillet into tidy portions. Instead use a spoon
to break it into perfectly imperfect pieces.

Ingredients

1 Medium fennel bulb, thinly sliced
1 blood orange, thinly sliced, seeds removed
1 lemon thinly sliced, seeds removed
1 red Fresno chile thinly sliced
4 sprigs dill and more for garnish
Kosher salt, pepper
1 2 lb skinless salmon fillet (center cut)
3/4 cup olive oil

Directions

Preheat oven to 275 degrees F.
Toss fennel, orange and lemon slices, chile and 4 dill sprigs in a shallow 3 quart baking dish. Season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour 3/4 cup olive oil over top.
Roast until salmon is just cooked through (the tip of the knife will slide through easily and flesh will be slightly opaque)
40 minutes  for medium rare.

Hearty Vegetable Soup During Arctic Weather

Vegetable Soup

Couldn’t decide what to make, it was frigid outside, perfect for soup. I had some canned Italian tomatoes, a parsnip, celery stalks, parsley, carrot sticks, frozen chicken broth........ so with those ingredients I bought 2 leeks, 6 baby bok choy and from there went forth!

Ingredients

1 Cup Chicken Broth
2 Leeks
6 Celery Stalks
2 Carrots
1Parsnip
6 Baby Bok Choy
8 stalks parsley
Canned Italian Tomatoes
salt, pepper
Olive oil
butter

Directions

Slice the leeks lengthwise, remove the outer course leaves, slice horizontally and soak in cold water for 30 minutes. Remove leeks with the hands, the dirt will remain at the bottom of the bowl. Drain in a colander.
Slice 6 celery stalks, 2 peeled carrots, and peel and slice 1 parsnip.
Chop the leaves of 8 parsley stalks.
In a large saucepan, melt 2 tablespoons olive oil and 1 tablespoon butter. Saute the chopped leeks until limp.
Add chopped celery, carrots, and parsnips, saute for 4 minutes, stirring constantly. Pour in chicken broth. Add chopped parsley and 8 canned Italian tomatoes chopped. Add 1 teaspoon salt, 1/8 teaspoon pepper. Add 6 baby bok choy chopped. Lower heat and cook covered until vegetables are tender.
Serve with rice.

Perfect Garlic Puree/Thum

Garlic Puree or Thum
This is a robust dip, eaten with grilled or roasted chicken. I’ve tried many variations, made sometimes with potato,  or yoghurt in Bayridge, but I have to say that Chef Kamal’s recipe is supreme. It is light and fluffy, with a good strong taste of garlic and everyone who loves this puree, asks how I made it. Found in Classic Lebanese Cuisine by Chef Kamal Al-Faqih, follow his meticulous instructions and you will also have perfection.

This can be prepared several days ahead. It should last for weeks in an air tight container.

Ingredients

1 cup fresh cloves of garlic, peeled and at room temperature
2 teaspoons salt
4 cups canola oil
1/2 cup fresh lemon juice strained or 1/2 cup lemon juice from concentrate.

Directions

Place the garlic and salt in a food processor fitted with a sharp metal blade (be sure the food processor bowl, blade, lid and utensils are completely dry before you begin or the mixture may separate while you are processing) Pulse the garlic until it is finely chopped and uniform in size. Use a dry spatula to scrape down the sides of the bowl a few times.

Now start processing again, this time continuously as you slowly add 1/2 cup of the oil, pouring it in a steady thread-like stream and allowing it to emulsify with the garlic. Once it is combined, add 2 teaspoons lemon juice, one at a time.
Slowly add a second 1/2 cup of oil in a thread-like stream, followed by 1 tablespoon lemon juice. Take your time while adding the oil, allowing it to properly emulsify with the garlic and lemon juice.
Now slowly add a third 1/2 cup canola oil followed by 2 tablespoons lemon juice, one at a tiem.
Slowly add a fourth 1/2 cup oil in a thread-like stream, followed by 2 tablespoons and 1 teaspoon lemon juice, one at a time. Slowly add 1 cup of oil followed by remaining 2 tablespoons lemon juice one at a time. Finally add the last cup of oil slowly.

Continue to process until you have a uniform, thick garlic emulsion. Scrape down the sides of the owl and continue to process another minute or two. The final consistency should be like fluffy mayonnaise.

Transfer the garlic puree to a container and refrigerate covered with a piece of paper towel overnight to prevent condensation. Cover with a lid the next day.

Follow these directions and you will have created a heavenly dish!

Shepherd's Pie

This is a wonderful way to use up left over roast beef. It can be used with lamb meat also.

Ingredients

Left over roast beef (approximately 2 cups of ground beef)
6 potatoes
2 tablespoons butter
1/2 cup sour cream
(Instead of sour cream,  having no gravy or sourcream,
I once used leftover eggplant moussaka as a substitute. Delicious.)
salt/pepper
gravy

Directions

Trim excess fat from the roast beef, cut meat into chunks and put meat through a meat grinder. Meanwhile, peel and boil 6 potatoes until soft.
The ground meat needs some moisture, left over gravy is wonderful, or you can make a gravy using cream of mushroom soup, a tablespoon of gravy master, 1/2 cup red wine, and a little beef broth. Mix into the ground meat so it is moist but not wet.
Using a pyrex dish, spray the dish with Pam, spread the meat mixture in the bottom of the dish.
Mash the potatoes with 2 tablespoons butter, 1/2 cup sour cream (you can use heavy cream if you wish) and salt and pepper to taste.
Spread the mashed potatoes over the meat mixture. Place a few small slices of butter on top of the potato.
Cover the dish with silver foil and bake in a slow oven at 275 degrees F. for 45 minutes.
Uncover the dish, change the heat to broil, and continue to bake until the potato is nicely browned on top.
Serve immediately with extra gravy.

Steak & Mushroom Pie

Steak and Mushroom Pie

The Elephant and Castle in Washington DC is like an English pub with very good food and interesting beers. After Elitha and Adam's beautiful wedding, we visited all the memorials the next day and eventually, hardly able to walk in the heat, we staggered in to the Elephant and Castle. My steak and mushroom pie was divine, I tried making it last week, but am still working on the pie crust. Emeril Lagasse’s recipe is very close, but he used beef chuck or sirloin, I find that a bit chewy. Using tenderloin means you don’t have to cook the meat so long, and leftovers tasted even better. I like his essence, there was the same bite in the Elephant and Castle pie. Good with a nice cool glass of beer!

Ingredients

Puff Pastry (frozen)
Tenderloin Steak
1 Onion
2 cloves garlic
Olive Oil
1 Package Baby Bel Mushrooms
1 Package White Mushrooms
2 teaspoons Worcestershire Sauce
1 Bottle Guinness Beer
2 cups Beef Broth
Salt
Pepper
Thyme
1 bay leaf
4 rashers bacon cut into 1/4 inch pieces
3 tablespoons flour.
1 tablespoon chopped parsley
1 egg beaten



Preheat the oven to 400 degrees Fahrenheit.
Thaw the dough by leaving it out at room temperature for at least an hour.
Cut tenderloin steak into half inch cubes.
Chop the onion, finely chop 2 cloves garlic
Wash and chop 10 oz baby bel mushrooms and 10 oz white mushrooms.
Sprinkle the steak with a mixture of Emeril’s Essence (1 tablespoon paprika, 1/2 tablespoon cayenne pepper, 1 tablespoon salt, 1/2 tablespoon ground pepper, 1 teaspoon thyme, 1 teaspoon oregano, a shake of onion powder.)
In a skillet, heat 3 tablespoons olive oil over medium high heat, saute the tenderloin meat cubes till browned. Remove and set aside on a plate. Add a little more oil if necessary. Saute chopped onion till soft and translucent, add the finely chopped garlic and saute for 1 minute. Add the chopped mushrooms and keep stirring for 5 minutes.
Sprinkle 1 tablespoon flour, salt, pepper and Worcestershire sauce, stirring constantly, add 1 bottle Guinness beer and 2 cups beef broth. Add the parsley, 1 bay leaf and the meat.
Transfer the whole mixture to a saucepan and bring to a slow simmer. Cover and simmer for 5 minutes, then turn the fire off.

In a pie dish, spray with pam, add the meat and mushroom mixture and mix in the bacon.
Roll out the thawed dough and place over the top of pie dish. Crimp around the edges.  Make some slits in the top. Brush with beaten egg.
Place the pie in the oven and bake at 400 degrees Fahrenheit for 30 minutes.
Serve hot with a salad and a glass of your favorite brand of beer.

Leg of Lamb Roast with Butter and Herbs

Leg of Lamb Baked with Butter and Herbs
(from Delia’s Complete Cookery Course)



Ingredients

1 leg of lamb approx. 4lb in weight
3 oz butter at room temperature
1 teaspoon finely chopped fresh rosemary
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1 clove garlic crushed
salt and freshly milled black pepper

for the gravy
1 dessertspoon plain flour
3 oz dry red wine
10 oz vegetable stock

Directions

Preheat the oven 375 degrees F
Mix the butter, herbs and garlic together, adding a level teaspoon of salt and some black pepper. Stab the joint in several places and rub the herb butter all over the upper side (these stabs with the skewer will allow the butter to run into the joint during cooking)

Now wrap the joint loosely in foil, sealing well. Place the joint in a meat roasting tin and cook for 2 hours, then open out the foil and cook it for a further 30 minutes to brown nicely. with these cooking times the lamb will be slightly pink. If you like it well done, give it a little extra time in the foil before opening it out. Remove the joint to a warm serving dish while you make the gravy.

Empty the juices from the foil into the roasting tin, then tilt it slightly. You will see the meat juices and fat separating, so spoon off most the the fat into and bowl and leave the juices in the tin. Now place the tin over a medium heat, and when the juices start to bubble, sprinkle in the flour and work it to a smooth paste using a wooden spoon then cook it for a minute or so to brown. Now pour in the wine and stock by degrees, stirring continuously and adding just enough stock to make a thin gravy.

I think the meat should read 130 degrees F, remove and it should end up at 140 degrees.

Sausage Bread

Sausage Bread
(Inspired by a recipe on Taste of Home,  submitted by Shirley Caldwell)

Dough (you can also use frozen white bread dough thawed)
This is for 2 loaves (1 lb each)


Ingredients

6 cups bread flour
2 teaspoons salt
1 tablespoon sugar
2 packets or 3 tablespoons yeast
2 1/2 cups warm water

Directions

In a large bowl, mix together 6 cups bread flour, 2 teaspoons salt and 1 tablespoon sugar. Make sure the ingredients are thoroughly blended.
Take a smaller bowl, add 2 packets yeast and mix with 1/2 cup warm water to soften the yeast, mix quickly with a spoon and pour over the flour mixture. Next add another two cups warm water. With your hands, mix it all in together, it will form into a ball of dough, it shouldn’t be too wet .... you can add a bit more flour if it is, or water if too dry.  Knead the dough for 2 minutes. Then cover the bowl with saran wrap and a blanket. Leave aside to allow the dough to rise nearly double its size.
I often make this in the morning and then return to make the bread in the afternoon.
You can also keep in the fridge, but make sure the dough is at room temperature before trying to roll it out.

Sausage Filling

Ingredients

3/4 lb sweet Italian Sausage (Gianelli)
3/4 lb hot Italian Sausage (Gianelli)
2 cups diced fresh white mushrooms
1/2 cup chopped onion
3 eggs
1 1/2 cups grated mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder

Directions

You can make the filling ahead. In a skillet heat 2 tablespoons olive oil and saute crumbled sausage meat  till browned. In a separate skillet, in 1 tablespoon olive oil, saute 1/2 cup chopped onion and 2 cups finely chopped mushrooms, till softened. Add to sausage mixture and continue to cook, stirring constantly. Drain and cool.
Place the sausage, onion, mushroom mixture in a bowl. Add 2 eggs, 1 teaspoon dried basil, 1 teaspoon parsley flakes, 1 teaspoon rosemary crushed  and 1 teaspoon garlic powder. Mix well. Add 1 1/2 cups grated mozarella cheese.

On a floured board, halve the dough and roll each half into a rectangle shape, approximately 12 inches by 16 inches. Spread half the sausage mixture on each rectangle to within 1 inch of the edges. Roll the dough up in a jelly-roll style. Seal each end. Place parchment paper on a baking sheet and then place the loaves on the parchment paper.
Allow the loaves to rest for at least 30 minutes before placing in the oven to bake.
Bake at 350 degrees F. for 25 minutes. Brush with 1 egg beaten and bake for a further 5 to 10 minutes, or until golden brown. Serve warm.
Can be made the day before, allow to cool and wrap in silver foil. To reheat, bake in slow oven covered at 270 degrees F. for 45 minutes. Slice and serve warm.

This is really good the next day, sliced and toasted in a toaster oven or oven. 

Chicken with couscous (Moughrabiyeh)

Lebanese couscous are large dried beads made out of flour salt and water, similar to a pasta. Steamed in a rich broth, and mixed with chick peas and pearl onions, served with chicken.

Chicken with Couscous (moughrabiyeh)

Ingredients
1 cup couscous
4 split chicken breasts or 3lbs chicken thighs
12 cups chicken broth
cinnamon
pepper
salt
allspice
cumin
cardamon
cinnamon stick
allspice berries
black peppercorns
bay leaf
2 tablespoon butter
2 tablespoons olive oil
1 bag pearl onions (frozen)
1 can chick peas

Directions

The dish is served in a platter, pearl onions and chick peas in the center, surrounded by couscous and chicken arranged around the edge. This can be made 2 days ahead and reheated.

Chicken -
Cover chicken pieces with water and two tablespoon vinegar to refresh chicken. Drain the water off.

In a pot, place the chicken and cover with 12 cups water. Do not remove the skin. Bring to boil over high heat, once it comes to a rolling boil, skim off any foam. Add  3 stalks of celery chopped into two inch lengths, 1 onion chopped into 1 inch chunks, a stick of cinnamon, 1 teaspoon allspice berries, 1 teaspoon black peppercorns, 1 bay leaf, 1 teaspoon cumin 1 teaspoon cardamon, 1 teaspoon cinnamon and a shake of cinnamon. Keep covered and cook over medium low till tender. Approximately 50 minutes..
Remove the chicken and place in a pyrex dish uncovered to cool for 30 minutes.
Pour the broth through a colander into a bowl and return the broth to the pot.
This is the broth you will use for the couscous and pearl onion/chick pea dishes.
Alternatively you can use store bought chicken broth, but using the broth from the chicken is far tastier.


Couscous
In a pot, melt 2 tablespoons olive oil and 2 tablespoons butter. Coat 1 cup couscous in melted oil and butter and saute for approx. 10 minutes ( may not take that long) or till golden brown. Add 5 cups chicken broth, 1 teaspoon salt, 1/2 teaspoon ground pepper, 2 teaspoons cumin, 2 teaspoons cardamon, 2 teaspoons cinnamon and a shake of allspice.
Simmer over medium low heat covered, stirring very occasionally. Too much stirring makes the couscous starchy. Simmer till tender for about an hour.
Pearl Onions & Chick Peas
Use frozen pearl onions. However if using fresh, pour boiling water over onions, the skin comes off really easily using this method.
In a pot, bring 2 cups chicken broth to the boil, using the broth from the chicken. Add 1 bag frozen pearl onions and simmer for 5 minutes if frozen (10 minutes if fresh) and add 1 can drained chick peas in last two minutes. With a slotted spoon, take a couple of spoonfuls of onions and chick peas and gently stir into the couscous. Let it all sit for a while.



All these things can be put aside and reheated later.
Serve in a deep platter, chicken pieces around the edge, then a circle of cous-cous, finally in the middle, the onion and chickpea mixture. Pour broth over top to keep moist Put extra broth on the table. You can sprinkle parsley over the top if you wish. Anis Obeid like cinnamon sprinkled on his chicken. Nuwal Obeid uses caraway seed instead of cardamon and cumin.

Red Pepper Appetizer

Roasting Peppers (for a red pepper appetizer) and/or Eggplant (for Baba Ganoush)...........


Vegetables that have been roasted or grilled on a charcoal grill, have a unique flavor.
You can choose to roast over the gas stove, grill or oven.

Gas Stove
For the gas stove, turn the flame to high and hold the eggplant or pepper with stem still on, over the flame turning each one with tongs until all sides are charred and the eggplants or peppers are soft. This takes about 5 minutes a side.

Barbeque Grill
Wait until the charcoals are burning white, or turn on gas barbeque. Poke holes in the eggplants a few times or they will explode. Cook until all sides are charred and the flesh is soft.

Oven
Preheat the oven to 400 degrees F. Poke holes in the eggplants to prevent them from bursting. Line a shallow baking dish with silver foil. Bake until all sides are charred and flesh is soft. You can also grill in the oven 3 inches below broiler, but keep turning the eggplants.

Remove from heat, put the peppers or eggplant in a large plastic bag, and the plastic bag in a brown paper bag. Place in a large pot and cover with a lid. Leave in pot for one hour. This makes it easier to peel the eggplant or peppers.

Use the bag to hold the stem of the eggplant or pepper, peel off the skin and any charred edges. Wash your hands but not the vegetable, water makes it lose its flavor.

Roasted Red Pepper Appetizer

Ingredients

8 red peppers
4 cloves garlic
Salt
Pepper
1/4 cup extra virgin olive oil
Basil

Directions
See Roasting Peppers and/or Eggplant

Using one of the roasting methods above, place the peppers in a large plastic bag, then a brown paper bag and leave for one hour in a covered pot. This softens the skins and makes it very easy to peel. Do not wash the peppers, water makes them lose their flavor.
Peel the peppers, slice off the stem. Slice the peppers lengthwise into 1 inch strips, add extra virgin olive oil, chopped garlic cloves, black pepper, salt and chopped basil. Serve as an appetizer at room temperature.

Baba Ganoush (Smoky Eggplant Dip)

Roasting Peppers (for a red pepper appetizer) and/or Eggplant (for Baba Ganoush)...........


Vegetables that have been roasted over an open flame or grilled on a charcoal grill, have a delicious unique flavor.
You can choose to roast over the gas stove, grill or oven.

Gas Stove
For the gas stove, turn the flame to high and hold the eggplant or pepper with stem still on, over the flame turning each one with tongs until all sides are charred and the eggplants or peppers are soft. This takes about 5 minutes a side.

Barbeque Grill
Wait until the charcoals are burning white, or turn on gas barbeque. Poke holes in the eggplants a few times or they will explode. Cook until all sides are charred and the flesh is soft.

Oven
Preheat the oven to 400 degrees F. Poke holes in the eggplants to prevent them from bursting. Line a shallow baking dish with silver foil. Bake until all sides are charred and flesh is soft. You can also grill in the oven 3 inches below broiler, but keep turning the eggplants.

Remove from heat, put the peppers or eggplant in a large plastic bag, and the plastic bag in a brown paper bag. Place in a large pot and cover with a lid. Leave in pot for one hour. This makes it easier to peel the eggplant or peppers.

Use the bag to hold the stem of the eggplant or pepper, peel off the skin and any charred edges. Wash your hands but not the vegetable, water makes it lose its flavor.





Baba Ganoush (Egg Plant Dip)
This dish can be prepared up to three days in advance, keep in fridge until needed. It also freezes well.

Ingredients

3 Eggplants
3 cloves garlic
1 teaspoon salt
2 Lemons
5 tablespoons tahini


Directions
See Roasting Peppers and or/Eggplant.

After you have roasted and peeled the eggplant using one of the above methods, place the eggplant in a shallow roasting dish. Slice off the stem and if the seeds are huge, remove with a spoon, squeeze out any juice and place the eggplant flesh in a bowl.
Add 5 tablespoons tahini, 3 cloves garlic mashed with 1 teaspoon salt first, 2 lemons squeezed. Mix with hands, as it is not supposed to be a puree, or if you prefer, use a fork. Taste and adjust the seasoning according to your taste. It should not be too thick.
Spread eggplant mixture out flat on a serving dish, garnish with a few sprigs parsley, and pour a little olive oil in the center. Serve with pita bread