Salmon Dinner

Here's a fantastic meal I made with one of my new friends. It was quick and relatively easy dinner- baked salmon with yogurt sauce, oven-roasted potatoes, chard, and a black grape and celery salad. (Recipe below is from Tastebook.com
Grilled Salmon with Yogurt Dill Sauce

+ 2 cups plain non fat yogurt
+ 1 Tablespoon lemon juice
+ 2 cloves garlic, minced
+ 1 Tablespoon chopped dill, or 1 Teaspoon dried
+ 1/8 teaspoon salt
+ 1/8 teaspoon ground black pepper
+ Dash of hot pepper
+ 1/2 cucumber, peeled and thinly sliced
6 (8 ounce) salmon steaks or 1 whole fish

Combine the yogurt with the lemon juice, garlic, dill, salt, hot pepper sauce in a medium bowl.

Gently stir in cucumber.

Prepare the fish by rubbing salt and pepper on both sides.

Prepare a medium hot charcoal fire or preheat oven broiler, placing the oven rack about 3 inches from the heat source.

Broil or grill the salmon for 10 to 20 minutes or until the fish flakes easily, turning once.

Cooking time will depend on the thickness, do not overcook.

Serve the yogurt sauce on the side.

The recipe for the roasted potatoes here.

Eating in Lima

Bourbon Caramel Sauce

My friend Mehrun is participating in a pie making contest in DC. He came to me for advice. His specialty is apple pie, but for this contest he needed something spectacular. I searched online and thought bourbon would be a nice pairing with apples. I picked up one of my Food and Wine magazines and came across a caramel and bourbon sauce. I told him he could drizzle a bit on to the plate and place the pie on top of it. He and I love a good challenge so we will see if bourbon and caramel sauce is the winning recipe for the contest. I may have to make myself one of these pies this weekend.



Total: 15 minutes
Makes 2 cups

2 cups sugar
1/2 cup water
1 tablespoon light corn syrup
1 cup heavy cream
1/2 cup bourbon

In a medium saucepan, bring the sugar, water and corn syrup to a boil over high heat. Cook until the sugar is dissolved, washing down the side of the pan with a wet pastry brush. Continue cooking, without stirring, until an amber caramel forms about six minutes. Remove from the heat and carefully stir in the cream. Let cool for one minute, then stir in the bourbon. Bring the mixture to a boil over moderate heat and cook, stirring, for one minute. Let the caramel sauce cool slightly and serve warm or at room temperature.

Make ahead: The caramel sauce can be refrigerated for up to one week.

Tyler Florence's Butternut Squash Recipe

Cook Time: 8 minutes
Yield: 4 to 6 servings
Close Times: Prep 30 min
Inactive Prep
Total: 38 min

* 1 large butternut squash, about 1 1/2 pounds
* 2 tablespoons olive oil
* 2 shallots, minced
* Salt and pepper
* 1 bay leaf
* Pinch ground nutmeg
* 6 fresh sage leaves, cut in thin strips
* 1 cup chicken broth
* 1/2 cup freshly grated Pecorino Romano
* Chopped chestnuts, for garnish

Directions

Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.

Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.

Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.

Cooking with Friends

Whole Wheat Pumpkin Muffins

Ingredients
1 cup all-purpose flour
3/4 whole wheat flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/8 teaspoon salt
1 beaten egg
3/4 cup skim milk
2 tablespoons butter, melted
1/2 cup canned pumpkin (mashed)


Directions

1. Preheat oven to 375 F
2. Lightly oil twelve muffin cups, dust with flour and set aside
3. In a large bowl stir together all-purpose flour, whole wheat, sugar, baking powder, spice, baking soda, and salt. Make a well in the center of the flour mixture.
4. In a small bowl combine egg, milk, and butter, stir in pumpkin. Add all at once to flour mixture. Stir just until moistened (batter will be lumpy).
5. Spoon batter into prepared muffin cups filling each about 2/3 full. Bake in a 375 F oven for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in a pan on a wire for 5 minute. Remove from muffin cups. Serve warm. Makes 12 muffins.

Currant, Orange, and Anise Scones

Currant, Orange and Anise Scones
Serves 16

Scones:
4 cups all-purpose flour
4 tablespoons sugar
2 tablespoons baking powder
1/4 teaspoon salt
3/4 lbs. unsalted butter, cold, cut into .5 inch pieces
5 large eggs, lightly beaten
1 cup heavy cream, cold
3/4 cup currants mixed with 1 tablespoon of flour
2 tablespoons anise seeds
Zest of one orange

Egg Wash: 1 egg mixed with 1 tablespoon heavy cream

Orange glaze: whisk together 2 tablespoons milk with confectioner’s sugar until thick; add 1 teaspoon orange zest and 1/8 teaspoon orange juice.

1. In a standing mixer bowl combine flour, sugar, baking powder and salt. Add the butter and mix until the mixture resembles course crumbs. Fold in the currants.

2. In a separate bowl combine eggs, heavy cream, zest, anise seeds until mixed thoroughly. Add to flour mixture and mix until just blended, about 1 minute. It should be a shaggy rough dough.

3. Turn out the dough onto a lightly floured work surface. With lightly floured hands, gently press the dough into an 11-by-7 inch rectangle, about 1 inch thick. Using a sharp knife or pastry wheel, cut the dough into 16 triangles.

4. Place triangles on prepared baking sheets, chill for 1 hour before baking or over night (at this point, you can freeze the unbaked scones in a resealable bag until ready to bake, up to 3 weeks.)

5. Remove scones from refrigerator and let sit for 20-30 minutes before baking. Preheat oven to 375˚F

6. Brush scones with egg wash and bake for 30-35 minutes, rotating sheets halfway through, until tops are golden and flecked with brown spots. Transfer to a wire rack to cool. Serve warm or at room temperature.

7. Dip in orange glaze before serving.