Creamy Dijon Salmon

November 21, 2012 § 2 Comments

YUM. This dinner was awesome. So awesome that Andrew scraped his plate clean even after he’d just said he wasn’t hungry for dinner since he had just eaten a huge meal. I saw it on one of my favorite blogs and have been drooling at the pictures and description ever since. So, when Andrew said he wasn’t hungry for dinner, I made it anyway since I had been dreaming about it all day at work and couldn’t wait to eat it. Okay, now I’m looking at it and I want to eat it again.

The sauce is super delicious, and adds moisture to the dish, and the breadcrumbs give it more texture. Sage, something I’ve always wanted to cook with but just hadn’t yet, also makes a delicious appearance. And is now added to the list of herbs I’m obsessed with. After all my salmon was gone, I won’t deny that I filled my plate up again with leftover sauce and breadcrumbs and just ate that.

By the way, I’m currently trying to play catch up here and preparing multiple posts…and am now starving even though I just ate a big bowl of mac and cheese. Maybe I should have chosen something like “exercise” or “cleaning my house” to blog about and made myself more productive instead of just hungrier…

Anyway, make this. And enjoy.

Ingredients

  • 2 salmon fillets (ours were probably 1/2 pound each)
  • salt and pepper
  • olive oil
  • 1/2 cup panko bread crumbs
  • 1.5 T butter
  • 3 cloves of garlic, minced and divided
  • 1 small shallot, diced
  • 2 T fresh sage, chopped
  • 1/4 cup white wine
  • 3/4 cup evaporated milk, cream, or half and half
  • 1.5 T Dijon mustard
  • Optional: Capers. I think they would have been delicious in this dish, but unfortunately didn’t think of them until later. If you use them, you can either cook them with everything else or sprinkle them on top in the end.

Recipe

Season your salmon on both sides with salt and pepper and set aside.

Heat 1 T of butter in a skillet. Stir in 2 of the garlic cloves. When the garlic is fragrant, add the breadcrumbs. Toss the mixture for a few minutes, until slightly golden and set aside.

Add oil to a large skillet. When it’s hot, add your salmon. If your salmon has skin, put it skin up. Let it cook until it is done (opaque in the middle). If your salmon is skinless, flip it after 3 or 4 minutes. Remove the salmon and set aside. Add 1/2 T butter, garlic, sage, and shallot and stir well. Let it cook for a minute or two until it sizzles. Add wine and let it cook until it bubbles and reduces a little (3ish minutes). Whisk in your milk and mustard. Keep whisking while the mixture thickens. If you’d like to add additional seasonings or increase any of the ingredients, go for it. You can let it thicken as much as you’d like.

Spoon some sauce on top of each piece of salmon and then sprinkle with breadcrumbs.

 

 

Miso Ginger Asparagus

November 19, 2012 § 2 Comments

So, a while back I bought a package of miso. I’ve never cooked with it, so it sat in the cabinet for a few months while I was too intimidated to use it. Then I made these, which were so delicious they did not make it into a photograph and thus will not be on this blog. While they were delicious, they only used about 2% of a large package of miso. I’m predicting that this once intimidating ingredient will be making an appearance in many of our meals in the near future…

I’ve been trying to get more creative with our vegetables, instead of just serving a side salad. The recipe for this asparagus also comes from Steamy Kitchen.  The author of that blog recommends Miso and Easy, which would be a lot easier and maybe a better option than the big package of miso paste that I bought. Also, the miso I bought was dark colored…I’m not quite sure what the difference is between the colorsMiso is kind of like adding soy sauce, only way better. You only need a little bit to add a lot of flavor. I also LOVE fresh ginger in anything, so I loved this recipe.

Ingredients

  • 1 bunch of asparagus, washed and trimmed
  • cooking oil
  • 1 tsp miso paste mixed with 1 tsp hot water (or 1 tsp miso and easy)
  • 1 T water
  • 1 tsp ginger garlic paste (or 1 clove of minced garlic + 1/2 tsp grated ginger)
  • 1/2 tsp toasted sesame oil
  • 1 tsp sesame seeds (optional)

Recipe

Preheat your oven to 375º. Line a baking sheet with foil and lay your asparagus in 1 layer. Toss with cooking oil. Roast asparagus for 8-10 minutes, flipping halfway through, or until tender.

Whisk together all of the other ingredients. When the asparagus is ready, drizzle the sauce over it and serve immediately.

 

Pretty Perfect Baked Potatoes

November 7, 2012 § 1 Comment

So, potatoes are ugly to photograph. But, these taters are pretty good. This seems like kind of a ridiculous post because it is so short, but I thought I’d share anyway! There’s all kinds of fancy potatoes out there, but this works great with the cheap baking potatoes you get at the store.

A lot of people wrap potatoes in foil, but if you want crisp skin you are better off placing them directly on the rack.

I don’t have anything more to say. I warned you this would be a ridiculous post. Easy, tasty, do it.

Ingredients

  • baking potatoes
  • olive oil
  • coarse salt (regular would probably work)

Recipe

Preheat your oven to 350°. Scrub your potatoes and dry them thoroughly. Rub olive oil all over the outside. Rub salt all over the outside. Poke holes in the tater with a fork. Place potatoes directly on the oven rack; you can put a cookie sheet underneath if you are worried about oil dripping. Bake for about an hour, or until a fork comes out easily. (I did these at the same time I made this; since the temperature was higher, I baked them for 45 minutes and that seemed to work).

Enjoy!

Simple, Delicious Roasted Chicken

November 4, 2012 § 5 Comments

I have been wanting to try roasting a chicken for a while now. We buy the grocery store ones every now and then, which are very convenient and delicious, but they also have a lot of sodium in them. And sodium is not good for people that watch Notre Dame football, because enough heart palpitations are generated every Saturday as it is. Also, store bought things are somehow never as delicious as freshly made ones, though they are the easiest option sometimes.

The girl behind one of my favorite blogs seems to roast an awful lot of delicious looking chickens that make my mouth water. Last week, I made up my mind to roast one on Sunday…but by the time I made up my mind we realized it would be 10 pm before we would eat said chicken. So round 2 this week, and I must say it was a very good decision! This homemade guy was soooo much better than the store bought kind. I hate chicken skin, and I was stealing all of the skin from this one- it was just that good! I can’t wait to use the leftovers in sandwiches, salads, pasta, etc.

This is a great idea for a Sunday, because you will likely have extra that you can use during the week for lunches. It’s also really not that tough, just a little time consuming. But, if you are feeling up for a good, hearty, homemade Sunday dinner, I highly recommend this.

In the future I’ll play around with seasonings and stuffings, but I wanted to start out simple. And simple was pretty darn good.

Ingredients

  • 1 whole roasting chicken (mine was between 5 and 6 pounds)
  • salt
  • pepper
  • olive oil

Recipe

Clean off a countertop and clear of all other items. Put salt and pepper in one little bowl (at least a teaspoon of each, I used more) and olive oil in another (at least 2 T). Keep a few paper towels out too. This way you don’t have to use your dirty chicken hands to get these things later.

Preheat your oven to 425°Open up your chicken and remove the giblets from inside. I know there are things that you can do with these, but I am a newcomer to roasting chickenas and just discarded them. Pat the whole chicken dry with paper towels. Check it to see if there are any pieces of feathers left (yes, this sounds weird and scary, but I guess comforting to know that it was a normal chicken???). Pluck them out. Okay, now it stops being weird.

Rub salt and pepper all over the whole chicken. Then, rub olive oil all over it. Place it in a roasting pan (I just used an 8×8 glass dish) and bake it in the oven for 85-90 minutes. Put it on the middle or bottom rack so the skin doesn’t burn.

Let the chicken cool for a few minutes before you cut it. The skin will seem really hard and crunchy at first, but after it cools it settles down and gets super crisp and delicious. « Read the rest of this entry »

Chocolate Owl Cupcakes

October 31, 2012 § 2 Comments

BOO! I have come back from the dead. I can’t even remember how long it’s been since I blogged…but I figured I would make a comeback with an extra cute recipe. Seriously, cutest photo shoot ever.

Summer travels, laziness, football season, a new job, and multiple other things have been keeping me busy. But I will try to be good and post more than once every…5 months? Is that how long I’ve been gone/

I saw these cupcakes on Food Gawker and couldn’t resist. Soooo cute! And way easier than making meringue ghosts or some other adorable festive things that I saw. We were celebrating October and November birthdays at work, and in typical Maya fashion I went totally overboard and baked these cupcakes and a pumpkin roll. When I could have offered to bring a)nothing b) donuts c) juice d) anything easier and quicker than baking 2 goods from scratch on a school night. Yes I still say school night at age 29.

The great thing about these is that you can make them with any cupcake recipe- or even a boxed mix if that’s what you choose. The toppings that make up this cute owl are really all that matters. They are seriously so cute Andrew caught me talking to them….weirdo.

I used this recipe, but like I said it will work with any cupcakes; next time I’ll probably use a different one. These were yummy, but I like my cupcakes more moist….I know people hate that word but it’s really the only one that works!  The ganache though….I always err on the side of ganache. We will be dipping leftover Oreos and cookie dough balls in the ganache until we eat it all up. I do omit corn syrup from my ganaches…it scares me to own that. « Read the rest of this entry »

French Yogurt Cake

June 25, 2012 § 1 Comment

I babysit the cutest little girls, who just happen to love baking. There are many recipes which are not easy to do with a 2 year old and a 4 year old, but this is not one of them! One rainy day, the girls wanted to bake. I was looking through their mom’s cookbooks, and this one sounded perfect. Not only was it simple, but one girl could stir the “dry bowl” and one could stir the “wet bowl” so we didn’t have any fights over participation. Oh, and we happened to have all the ingredients, which is kind of important.

This recipe comes from the Chocolate and Zucchini cookbook; I found the online recipe here. The yogurt makes it really moist and it has a light taste to it. The chocolate chips were added in by us, because chocolate chips make everything better of course.  The original recipe includes rum, which I omitted since breaking out a bottle of rum with 2 kids under 5 didn’t quite seem appropriate.

I brought home a couple pieces for Andrew, which he enjoyed in European fashion for breakfast with some coffee- watching soccer, of course.

Ingredients

  • 2 eggs
  • 1 cup whole milk yogurt
  • 1 cup sugar
  • 1/3 cup vegetable oil
  • 2 cups flour
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 tsp vanilla
  • 1 T rum (optional)
  • handful of mix ins (optional) Berries, nuts, chocolate chips- we probably used 1/2 cup of chocolate chips
Recipe
Preheat the oven to 350°, line a 10″ round cake pan with parchment paper, and grease the pan.
In a large mixing bowl, combine the eggs, yogurt, sugar, vanilla, and oil. In another bowl, sift together the flour, baking powder, baking soda, and salt. Add the flour mixture to the large bowl and mix gently, just until everything is combined. If you are adding any extras, add them now. Pour the batter into the prepared pan and bake for 30-35 minutes, until the top is golden brown and a fork comes out clean. Put the pan on a cooling rack for 10 minutes, then remove the cake and allow it to cool on its own on the rack the rest of the way.

Beer Braised Honey Mustard Brussels Sprouts

June 13, 2012 § Leave a comment

Candy. Brussels Sprouts. Who thinks these two things go together? I do, now. I always felt sorry for brussels sprouts. They get a bad rep though they are actually really good! I feel the same way about bats, spiders, and my home state of Wild Wonderful West Virginia. (Bats and Spiders- good because they eat other bugs, like my enemy, The Mosquito. WV is just plain awesome).

This is my cousin Tara’s famous recipe. I knew it was a good one when Andrew kept stealing them off of my plate. The honey makes them sweet, but they have a hearty taste to them too. Now that I’ve figured out how to make brussels sprouts so that Andrew will eat them, my next task is to figure out how to create the insanely addictive ones at Uchiko….lofty goal.

« Read the rest of this entry »

  • Pockets

  • Archives

  • Miscellaneous

  • Top Posts and Pages

Follow

Get every new post delivered to your Inbox.