Monthly Archives: June 2016

Sesame salmon with scallions, lemon and ginger

Serves 4

  1. 5tb salt
  2. 2 quarts water
  3. 3/4 cup sesame seeds
  4. 4 6-8oz salmon fillets
  5. 1tb lemon zest
  6. 2tsp ginger
  7. 2 scallions, whites and greens seperated
  8. 2tsp lemon juice
  9. 4tsp tahini
  10. 1/8tsp cayenne
  • Dissolve 1-2. Brine 1 cup with sesame seeds for 5 minutes. Brine remaining with salmon for 15 minutes.
  • Crush or process 5-6 and scallion whites into a paste. Mix in 8-10 and brush onto both sides of salmon.
  • Drain, dry and toast seeds for 2-4 minutes. Coat both sides of salmon.
  • Sear salmon for 1-2 minutes. Flip, transfer to a 325 degree oven and roast for 10-15 minutes, or until internal temperature is 125. Serve with scallion greens.
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Stuffed zucchini

Serves 4

  1. 4oz chorizo
  2. 1 red bell pepper
  3. 1 shallot
  4. 1 clove garlic
  5. 1/2tsp oregano
  6. 2oz goat cheese
  7. 2 6oz zucchini, halved and flesh removed
  8. 1tb bread crumbs
  9. 1tb olive oil
  • Cook 1-2 for 8 minutes. Cook 3-5 for 1 minute.
  • Use paper towel to soak up excess fat. Mix in goat cheese and stuff zucchini. Top with crumbs, brush with oil and bake at 375 degrees for 30 minutes.

Ricotta-apple crepe cake with pecans and sour cream

Serves 8-12

  1. 5tb butter, browned and cooled
  2. 2 cups flour, sifted
  3. 1/2 cup buckwheat flour, sifted
  4. Zest of 1 lemon
  5. 1/2tsp salt
  6. 3-3/4 cups milk
  7. 1-1/4 cup cream
  8. 2tb apple brandy
  9. 5 eggs
  10. 4 cups pecans, toasted
  11. 2 cups drained farmer’s cheese or ricotta
  12. 3tb honey
  13. 2 cups apple butter
  14. 4tb maple syrup
  15. 2 cups sour cream
  • Mix 1-9 and chill for at least 3 hours. Heat a non-stick pan on medium-low heat. Add 2tb batter and immediately roll pan to spread out batter in a thin, even layer. Cook until surface looks dry, about 1 minute. Flip, cook for 30 seconds and set aside. Batter should make about 30 crepes.
  • Set aside 1/2 cup pecans. Process remaining pecans into butter and set aside. Mix cheese with honey.
  • Lay a crepe down and spread with cheese mixture. Top with another crepe and top with apple butter. Repeat. Cut into serving sizes and serve with remaining ingredients.

Liptauer dip

Serves 4-6

  1. 1 onion
  2. 1 red bell pepper
  3. 1/2tb salt
  4. 1 cup drained farmer’s cheese
  5. 1/2 cup sour cream
  6. 1tsp pepper
  7. 1tsp garlic powder
  8. 1tb onion powder
  9. 1tb smoked paprika
  10. 1tb fresh chives
  11. 1tb fresh dill
  • Cook 1-3 for 10-15 minutes. Mix with remaining ingredients.

Gulyas with bone marrow toast

Serves 8

  1. 3tb salt
  2. 8 cups water
  3. 8 2in marrow bones
  4. 8 slices bread, toasted
  5. 1 bottle red wine
  6. 1lb chuck, cut into 1in pieces
  7. 4oz bacon, chopped
  8. 2 onions
  9. 4tb paprika
  10. 2 quarts broth
  11. 2 russet potatoes, peeled and cut into 1/2in pieces
  12. 3 green bell peppers, cut into 1/2in pieces
  13. 2 serrano peppers
  14. 20 cloves garlic
  15. 2tsp caraway seeds, toasted and crushed
  16. Fresh marjoram
  • Brine 1-3 for 12 hours.
  • Reduce wine to 2 cups, about 1 hour.
  • Brown chuck and set aside. Cook 7-8 for about 10 minutes. Add paprika for 1 minute. Add back chuck, wine and broth and simmer covered for 1-1/2 hour.
  • Add 11-15 and simmer for 15 minutes. Top with marjoram.
  • Meanwhile, roast marrow bones at 350 degrees for 20 minutes. Spread on toast and serve.