Author: bhills61

Salmon with Ernestina’s Quinoa

-menu-

pan roasted salmon with avocado salad

sautéed baby zucchini

ernestina’s quinoa

delicious meal + guilt-free eating + flavors galore + easy preparation

For salmon:

see instructions under Pan Roasted Salmon over Lentils

For avocado salad:

1 large avocado, diced

1/2 of a white onion, finely chopped and rinsed

1 large jalapeño, seeded and finely diced

8-10 cherub tomatoes, halved

1/2 a bunch cilantro, finely chopped

juice from 1 lime

2 T EVOO

salt to taste

Combine all ingredients in a bowl and gently toss.

For sautéed baby zucchini:

Use 2-3 baby zucchini per person

Slice in half lengthwise. In a preheated sauté pan, add several tablespoon of olive oil. Once oil is shimmering, place zucchini in the pan cut side down. Sauté until nice color forms on the cut side. Turn over, sprinkle cut side with salt and cracked pepper. Remove to a paper towel-lined plate for absorption of excess oil.

For Ernestina’s quinoa:

see recipe for Ernestina’s quinoa

Ernestina’s Quinoa

(recipe serves 4-6)

1 C quinoa, rinsed

2 C water

3 T olive oil

1/2 of white onion, finely diced

4-6 cloves garlic, finely chopped

1 ear of fresh corn, kernels removed

2 t chili powder

1 t cumin

1 t salt

Juice of one small lime

1/2 a bunch of cilantro, finely chopped

Try this as a substitute for Mexican rice. It is delicious and a healthier option.

In a preheated sauté pan, add olive oil. Swirl it around. It should travel easily around the pan. Add onion, a spritz of salt and cracked pepper. Sauté until onion begins to soften. Add garlic, corn kernels, chili powder, cumin and salt. Sauté until spices and garlic become aromatic. Add quinoa, water and lime juice. Bring mixture to a boil. Cover, lower heat and simmer for 12-15 minutes or until liquid has absorbed.

If serving right away, add cilantro and dig in. Quinoa can also be spread onto a cookie sheet for cooling and service later. When ready, reheat in the micro or stove top and add fresh cilantro.

Pumpkin Cheesecake with Cranberry Compote

(makes 12 slices)

For crust:

2 C of gingersnap crumbs, finely ground in a food processor
6 T butter, melted
1/4 C sugar

For filling:

32 ounces cream cheese, room temperature (very important)
1 C sugar
Zest of half an orange
1 1/2 t cinnamon
1 1/2 t ginger
1 1/2 t allspice
1 1/2 T cornstarch
1 – 15 ounce can of pumpkin
1 1/2 t vanilla
1 1/2 t orange extract
4 eggs, room temperature (very important)

Cooking at a lower temperature and allowing the full hour of rest in the oven makes a gorgeous cake that is free of cracks. Must be prepared at least a day ahead.

For cranberry compote:

2 C fresh cranberries
1/2 C orange juice
1/4 C sugar
1/2 t ginger
1/4 t cinnamon
1/4 t orange extract
Zest of half an orange

Combine gingersnap crumbs, butter and sugar. Press crumb mix into the bottom of a 10” springform pan that has been generously sprayed with non-stick baking spray. (A 1/2 C measure works well for pressing the crust.) Make sure sides are well sprayed too. Place springform pan on a foil-lined baking sheet. Place crust into a preheated 325 degree oven for 10 minutes. Rotate baking sheet and bake for an additional 10 minutes. Remove and cool. Leave oven on.

In the bowl of a stand mixer, add cream cheese and blend until smooth using the paddle attachment. Add sugar and zest. Blend in. Add cinnamon, ginger, allspice and cornstarch. Blend in. Occasionally, remove paddle attachment and scrape up any bits on the bottom of the bowl for a well blended batter. Add pumpkin and blend. Add vanilla and orange extract and blend. Drop eggs, one at a time, into batter mixing well after each addition. Continue to check for any stubborn bits that cling to the bottom of the bowl. A smooth and well blended batter is the goal.

Spray an additional coating of non-stick spray on the sides of the springform pan. Pour cheesecake batter into pan. Place cheesecake into oven (same temperature as crust) and bake for 25 minutes. Rotate baking sheet and bake for an additional 25 minutes. After 50 minutes of baking, turn oven off. Use a ladle or wooden spoon to slightly prop open the oven door. Leave the cheesecake alone, in the oven, for one hour. No peaking. Remove cheesecake and place it on a cooling rack. Allow the cake to cool completely to room temperature. The sides of the cake will release from the springform pan. Carefully open the pan and slowly pull pan away from sides of the cake. Place cheesecake in the refrigerator until thoroughly chilled. Loosely cover with plastic and allow overnight chilling.

For the compote, place all ingredients in a sauce pan and bring to a boil. Lower heat to a simmer and cook cranberries until they pop and most of the liquid has evaporated. Place compote into a bowl and chill for serving later.

For presentation, slice the cake into 12 pieces. For a nice slice, use a warmed knife for cutting. Slice down into the cake making sure that the knife cuts all the way through the crust. Pull the knife straight out the side of the cake rather than lifting up. Much smoother edges. Ok, OCD coming out a bit. Garnish with a dollop of whipped cream and a side of compote. Pumpkin seed brittle is a nice touch too. See below:

Place 1/2 C of water into a medium-size sauce pan. Add 1 C of sugar. Place on stove over high heat. Bring to a boil. Do not stir or move the pan. Once sugar reaches the right temperature, it will begin to caramelize. Careful at this point to regulate the heat. Once a nice amber color is achieved, remove the pot from the heat and stir in 2/3 C of pumpkin seeds. Pour mixture out onto a baking sheet lined with parchment paper. Work quickly now! Using the back of a wooden spoon, spread the brittle out. Allow it to cool completely. Break into shards for garnish. Swanky. Store in an airtight container. For cleaning, just allow the pan to water soak for a while. Never doubt the power of soaking!

Gobs of Chocolate Cookies

(recipe makes 32 large cookies)

You will need 7 cups of bittersweet chocolate chips – 42 ounces.

4 1/2 C flour
1 T baking powder
1 t baking soda
1/2 t salt

3 1/2 C bittersweet chocolate chips
2 C pecan pieces, toasted

1 stick butter, soft
2 C brown sugar
1 1/2 C sugar
8 eggs
2 t vanilla

3 1/2 C of bittersweet chocolate chips (60% cacao), melted

2 T brewed espresso

In a large mixing bowl, combine flour, powder, soda and salt. Whisk well to combine. Add 3 1/2 C of chocolate chips and pecans. Stir to coat.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter and both sugars. It will look sandy. Remove paddle and scrape down bottom of bowl to insure even mixing.

Combine eggs and vanilla in a pourable container. Drop eggs, one at a time, into butter/sugar mix. Mix well after each addition. Batter will look like smooth frosting.

Melt 3 1/2 C of chocolate chips in a microwavable bowl in short time increments at 50% power. Stir, place back in microwave and cook in 30 second increments – always at 50% power. Residual heat will melt all of the chocolate. No need to nuke until everything is melted! Stir to achieve a smooth consistency.

Add melted chocolate into egg mix and blend on slow speed. Add espresso and blend. Finish incorporating by hand.

Add chocolate mix to dry mix and fold together. A few streaks of flour are ok. Portion dough onto a cookie sheet for chilling. I used a large ice cream scoop. Smaller portions are fine too. Refrigerate. Once dough is chilled, you can place portions into a freezer bag for baking later. Once you go to the trouble of preparing this amount of batter, you might as well go ahead and have a few on reserve.

For baking, place chilled dough portions on a parchment lined baking sheet. Careful not to crowd the cookies. Place into a preheated 325 degree oven. Bake for 11 minutes, rotate and bake for an additional 11 minutes. Large cracks will appear on the tops. Remove cookie sheet from oven and tap sheet pan on the counter. This will “deflate” the cookies. Let cookies cool on the baking sheet for 15 minutes. Then, remove them to a cooling rack for further cooling.

OOOOOOOOOMMMMMMMMMGGGGGGGG

Asian Slaw

(recipe serves a crowd 15-20, adjust portions down for a smaller batch)

2 heads Napa cabbage, leaves thinly sliced

1 head purple cabbage, thinly sliced

Cut out the “spine” of the cabbage leaves.

I added 2 T of dark sesame oil to the dressing recipe.

2 red bell peppers, cut into thin strips

2 large jalapeño peppers, seeded and cut into thin strips

1 small bag of shredded carrots

1 small package of snap peas, blanched and cut in half on the diagonal

1 bunch cilantro, finely chopped

1 bunch green onion, finely chopped

1 bunch of fresh mint leaves, finely chopped

Black sesame seeds for garnish

1 recipe of Orange Soy Ginger Vinaigrette

All ingredients, except mint, can be prepared earlier in the day. Add mint and dressing just prior to serving. Toss. I did not add additional salt or pepper. The dressing and fresh herbs deliver the flavor.

All ingredients, except mint, can be prepared earlier in the day. Add mint, dressing and sesame seeds just prior to serving. Toss. I did not add additional salt or pepper. The dressing and fresh herbs deliver the flavor. Photo does not show black sesame seeds. They really are a nice addition.

Pan Roasted Salmon over Lentils

For lentils:

4 C of chopped vegetables (equal portions of diced onion, celery, carrot)

4 strips of slab bacon, diced and cooked in 2T of olive oil

Cook bacon in the soup pot. Once it is crispy, remove to a paper towel-lined plate and pour off excess bacon grease.

Rinse one pound of lentils.

Finely chop 6-8 garlic cloves.

: Add 1/4 C of olive oil to the soup pot that has bacon residue. Add vegetables, garlic, a pinch of salt and cracked pepper and sauté until vegetables begin to soften. Add about 3 T of tomato paste and mix in well. Continue to sauté until paste begins to stick to the bottom of the pan. Deep brownish coloring on the bottom of the pan is desirable. Careful with your heat. This is flavor enhancing at its best! Once the pan bottom is sticky, add 1 C of red wine. Scrape up bits and bring mixture to a boil. Evaporate most of the wine until a thick bubbly consistency is achieved.

Add fresh thyme, 5-6 bay leaves, 6 C of vegetable stock and reserved bacon. Bring to a boil. Cover and lower heat. Simmer until lentils are tender. Additional stock may need to be added. You are not looking for a “soupy” consistency. So, just keep enough stock in the pot to prevent lentils from “drying” out. Adjust season with salt and pepper. Lentils, of course, can be prepared a day ahead. These lentils are great the next day as a soup. Just add additional stock to achieve desirable consistency. Leftover lentils can be frozen too.

For salmon:

I used Norwegian Center Cut Salmon Filets. Rinse filets and pat them dry. Preheat a non-stick/oven proof skillet over medium high heat. Add 2T of olive oil to the hot pan. Oil should easily travel over the bottom of the pan. Slight smoking is ok. Generously season the filet with salt and cracked pepper. Carefully place the filet in the pan. A good sizzle is desirable. Add additional filets. Do not crowd the skillet. Use two skillets or cook in batches if you are preparing a large amount of fish. Allow the fish to sizzle, WITHOUT TOUCHING!, until it is cooked about halfway through. You can watch the side of the filet as the color turns. Carefully turn fish over. A nice brown crust should be revealed. Place fish into a preheated 450 degree oven for about 5 minutes to finish cooking. Fish should feel just firm to the touch. Remember that cooking continues outside of the oven!

For presentation:

Place a portion of warmed lentils on a plate. Top lentils with the pan roasted filet. Drizzle EVOO over the top of the salmon.

In a bowl, very lightly dress baby arugula and cherry tomatoes with EVOO, white wine vinegar and a spritz of salt and cracked pepper.

Mound salad mix on top of salmon. Lovely meal.

Gorgeous brown crust. Crisp texture and a hint of sweetness as you bite into a succulent piece of flaky salmon.

A favorite around here.

Roasted Figs with Bacon and Blue Cheese

Slice figs in half, lengthwise. Trim stem off. Slice a small piece off of the opposite side so that the figs will sit level. Place a piece of slab bacon, already cooked about 90 % through on top of the fig half. Top bacon with a piece of blue cheese. Drizzle EVOO over cheese.

Slice figs in half, lengthwise. Trim stems off. Slice a small piece off of the opposite side so that the figs will sit level. Place a piece of slab bacon, already cooked about 90 % through, on top of the fig half. Top bacon with a piece of blue cheese. Drizzle EVOO over cheese. I used brown turkey figs from California.

Place figs into a preheated 300 degree oven for about 20-25 minutes until figs and cheese have softened.

Remove figs from oven. Place on a platter and drizzle with balsamic syrup. Serve with a side of chili spiced pecans.

Everyone needs at least two.

Pots of Chocolate

(recipe makes 12 small pots of chocolate)

Begin with 10 ounces of good quality bittersweet chocolate. I use Ghirardelli 60% cacao. Cut into small pieces. Place chocolate into a pourable bowl.

In a small bowl, combine 1 T of vanilla, 1 T of water and 1/2 t of instant espresso powder. Set aside.

In a mixing bowl, combine 5 egg yolks, 5 T sugar and a pinch of salt. Whisk well until smooth ribbons form on the end of your whisk.

Add 1 1/2 C of heavy cream and 3/4 C of half and half to the egg mix. Whisk to combine. Place mixture into a heavy bottomed sauce pan and place on the stove over medium high heat. Whisk constantly until temperature reaches about 165 degrees. The mix will begin to thicken and stick on the bottom of the pan. Pour the custard mix over the chopped chocolate through a fine mesh strainer. Allow the mixture to sit for about 30-45 seconds. Slowly whisk the mixture until chocolate melts completely and a smooth texture is achieved. Add reserved vanilla mix to the chocolate. Whisk to combine. Careful that you do not beat the mix. Just slow whisking to thoroughly combine all ingredients.

I used small mason jars purchased at HEB. Approximately 7.95 for a dozen jars. Portion melted chocolate mixture into “pots”. Gently tap the jars on the counter to release any air bubbles. Let them sit on the counter for about 30 minutes to cool to room temperature. Place the jars of chocolate in the refrigerator, uncovered, until thoroughly chilled. Once chilled, screw the lids on. So simple. Chocolate pots will hold for several days. Great make ahead dessert.

For service, add a dollop of whipped cream, shaved chocolate and some fresh raspberries or strawberries on the side. Place the fruit in the jar lids and drizzle some orange blossom honey over the top.

Brussels Sprout Salad

Slice brussels sprouts in half lengthwise. Then slice each half crosswise into very thin strips. A bit tedious. Good knife work required!

To the sprouts, add matchstick slices of Pink Lady apple, toasted walnuts, chopped Italian parsley, grated Parmesan Reggiano, salt, cracked black pepper, fresh lemon juice and EVOO. Use a cheese grater for the parmesan so that you get large slivers.

For a side portion, figure 4-6 sprouts per person. Eyeball remaining ingredients. The sprouts provide great texture, the apple is tart and sweet, the cheese is salty, the walnuts offer crunch and sweet and the parsley provides freshness and color. Don’t be shy on the pepper or salt. Just keep tasting and adding as needed. A good balance of lemon juice and EVOO pulls it all together. This really is a winner.

Fresh Fruit Tart

This recipe makes one 9-inch tart. It is lifted from Cook’s Illustrated Best Recipes 2014.

It’s an impressive dessert and can be broken into parts for easier preparation. Give it a try. Your call on the fruit topping.

For crust:

1 large egg yolk

1 T heavy cream

1/2 t vanilla extract

1 1/4 C flour

2/3 C confectioner’s sugar

pinch of salt

8 T butter cut into 1/4 inch pieces and chilled in the freezer

Combine eggs, cream and vanilla in a small bowl. Mix well. In the bowl of a food processor fitted with a steel blade, combine flour, confectioner’s sugar and salt. Process to combine. Sprinkle frozen butter pieces over the flour mix and pulse 15 times until mixture resembles coarse meal. Add egg mix through feed tube while machine is running. Process until dough begins to gather around the blade. I had to add a smidgen more of cream. Remove dough and flatten into a disc. Wrap in plastic and chill. I did this the night before and baked the crust the next morning. Remove dough from refrigerator and allow it to sit on the counter for 15 minutes. Flour counter and dough and roll out evenly until you have a 1/4 – inch thickness. Constantly check to make sure your dough is not sticking. Loosen dough from counter and add additional flour to prevent sticking. Work quickly. Once your round is large enough ( about 11-inches in diameter) for the tart pan, roll the form onto your rolling-pin and unroll it onto the tart pan that has been sprayed with non-stick baking spray. Trim off excess. Patch where needed using excess dough. Sides and bottom should have a uniform thickness – 1/4-inch. Place tart shell onto a baking sheet and put it in the freezer until frozen. Preheat oven to 375 degrees. Take frozen tart shell out of the freezer and place a double layer of aluminum foil on top. Place dried beans on top of foil to weight the foil down. Bake for 30 minutes. Remove from oven and carefully remove beans and foil. Place shell back into the oven for an additional 5-10 minutes until golden. Remove and cool on a baking rack.

For pastry cream filling:

2 C half and half

1/2 C sugar

pinch of salt

5 egg yolks

3 T cornstarch

4 T butter, sliced into 6 pieces, room temperature

1 1/2 t vanilla bean paste, or extract

In a sauce pan, add half and half, 6 T of the sugar, salt and bring to a simmer. In a bowl, combine egg yolks, the remaining 2 T of sugar and cornstarch. Whisk until smooth. Add a ladle of the warmed half and half mix to the egg mix. Whisk slowly to combine and temper. Add remaining half and half to the egg mix and whisk to combine. Place the custard mix back into the sauce pan and place over medium heat. Whisk constantly until mixture thickens and bubbles. Remove from heat and add butter pieces one at a time while whisking. Add vanilla and whisk. Pour thickened custard through a fine mesh strainer into a bowl for chilling. Press plastic wrap directly on top of warm custard. Place in the refrigerator and thoroughly chill. This can be done up to 2 days ahead.

For assembly:

Evenly spread vanilla cream into tart pan. Layer fruit on top. Whole berries work best as they don’t “leak” juices into your cream. Kiwi provides great color. Make sure they are not too ripe. Glaze fruit with some warmed apricot jam. I thinned it out with a few drops of water. Assemble about 30 minutes prior to serving and chill. Ooh and aahs are sure to come forth.