The {Page-Turner-Cookbook} featuring
iceland Is My Kitchen
ICELAND Appetizers & Soups
Desserts influenced by Norway
Lemon pound cake
Triple blueberry and strawberry pie
Apple blueberry crisp
Blueberry pie
Pear-hazelnut cheesecakes
Strawberry daiquiri sorbet
Apple fritters
Lemon krumkake
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Cod fritters
Codfish acras
Potato pancakes with smoked salmon and creme fraiche
Appetizers & Soups influenced by Norway Gravlax Smoked salmon wrapped in cucumber sticks Blinis Carpaccio of marinated salmon Potato pancakes with smoked salmon and creme fraiche Smoked salmon roulades Smoked salmon roll Smoked salmon spread with capers
ICELAND Main Dishes
Codfish acras
Potato pancakes with smoked salmon and creme fraiche
Appetizers & Soups influenced by Norway Gravlax Smoked salmon wrapped in cucumber sticks Blinis Carpaccio of marinated salmon Potato pancakes with smoked salmon and creme fraiche Smoked salmon roulades Smoked salmon roll Smoked salmon spread with capers
Baked cod greek-style
Baked salmon fillets
Beer-batter cod fillets
Braised leg of lamb cleopatra
Brochettes of lamb
Cod and potato chowder
Cod fillets florentine
Cod with vegetables and aioli sauce
Codfish cakes
Crown roast of lamb in a parmesan-sage crust
Crunchy battered fried fish
Curried lamb
Deep-fried cod patties
Easy beef stew
Eggplant and lamb cake with a garlic jus
Florentine lamb chops
Herb roasted leg of lamb
Lamb shanks braised in red wine
Lamb stew
Leg of baby lamb nicoise
Mediterranean fillets of cod
Navarin of lamb with vegetables
Pan-seared cod fillets in white wine and tamato basil sauce
Pan-smoked salmon
Provencale salt cod and potato puree
Rack of lamb with mushroom crust
Roasted cod with parma ham and fresh sage
Roasted lamb rib eye with sweet garlic
The pan-seared salmon
Main Dishes influenced by Norway Blinis Smoked salmon spirals Smoked salmon wrapped in cucumber sticks Potato pancakes with smoked salmon and creme fraiche Smoked salmon spread with capers Smoked salmon roulades Carpaccio of marinated salmon Crispy salmon nuggets in kataifi crust Gravlax Smoked salmon roll
Baked salmon fillets
Beer-batter cod fillets
Braised leg of lamb cleopatra
Brochettes of lamb
Cod and potato chowder
Cod fillets florentine
Cod with vegetables and aioli sauce
Codfish cakes
Crown roast of lamb in a parmesan-sage crust
Crunchy battered fried fish
Curried lamb
Deep-fried cod patties
Easy beef stew
Eggplant and lamb cake with a garlic jus
Florentine lamb chops
Herb roasted leg of lamb
Lamb shanks braised in red wine
Lamb stew
Leg of baby lamb nicoise
Mediterranean fillets of cod
Navarin of lamb with vegetables
Pan-seared cod fillets in white wine and tamato basil sauce
Pan-smoked salmon
Provencale salt cod and potato puree
Rack of lamb with mushroom crust
Roasted cod with parma ham and fresh sage
Roasted lamb rib eye with sweet garlic
The pan-seared salmon
Main Dishes influenced by Norway Blinis Smoked salmon spirals Smoked salmon wrapped in cucumber sticks Potato pancakes with smoked salmon and creme fraiche Smoked salmon spread with capers Smoked salmon roulades Carpaccio of marinated salmon Crispy salmon nuggets in kataifi crust Gravlax Smoked salmon roll
Side Dishes influenced by Norway
Potato galette
ICELAND Desserts
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
The roots of Iceland’s cuisine come from the Scandinavian cuisine after Norse Vikings settled here during the 9th century and onwards.
In the past, resources in Iceland were few and far between; the lack of sunlight severely limited fishing and hunting options, and the island’s isolation under the Arctic Circle made the importation of goods and food items difficult at best.
For centuries, therefore, Icelanders maintained a simple diet that reflected the harsh natural circumstances in which they struggled to survive.
However, the key elements of the Icelandic diet have changed very little since the country’s settlement over a thousand years ago, with the most popular dishes still being fish, lamb and the Icelandic skyr. Skyr is an Icelandic dairy product, and it’s been a provision of Icelanders for nearly 1,000 years.
Considering the lack of ingredients in Iceland, with the land being barren and infertile, Icelanders have always had to get creative when it comes to cooking.
Although it is not eaten quite as much today, dried stockfish using fresh fish, mainly haddock, Atlantic wolffish or cod remains one of the most popular dishes of the old Icelandic tradition.
Along with the fish, sheep have been the lifeblood of this nation since its arrival with the Vikings.Still today you can find traditionally cured meat in grocery stores and restaurants
In the past, resources in Iceland were few and far between; the lack of sunlight severely limited fishing and hunting options, and the island’s isolation under the Arctic Circle made the importation of goods and food items difficult at best.
For centuries, therefore, Icelanders maintained a simple diet that reflected the harsh natural circumstances in which they struggled to survive.
However, the key elements of the Icelandic diet have changed very little since the country’s settlement over a thousand years ago, with the most popular dishes still being fish, lamb and the Icelandic skyr. Skyr is an Icelandic dairy product, and it’s been a provision of Icelanders for nearly 1,000 years.
Considering the lack of ingredients in Iceland, with the land being barren and infertile, Icelanders have always had to get creative when it comes to cooking.
Although it is not eaten quite as much today, dried stockfish using fresh fish, mainly haddock, Atlantic wolffish or cod remains one of the most popular dishes of the old Icelandic tradition.
Along with the fish, sheep have been the lifeblood of this nation since its arrival with the Vikings.Still today you can find traditionally cured meat in grocery stores and restaurants
Appetizer Cod fritters 
To desalt the cod, soak for 24 hours, changing water twice
Serves: 5
4 large eggs
1/4 cup minced fresh flat leaf parsley
1 large clove garlic, minced
1 tablespoon finely chopped onion
4 tablespoons mayonnaise
pinch cayenne
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups dried breadcrumbs
flour for dredging
8 cups canola oil .
Serves: 5
Preparation time: 20 minutes
Cooking time:30 minutes
1 pound salt cod, desalted 4 large eggs
1/4 cup minced fresh flat leaf parsley
1 large clove garlic, minced
1 tablespoon finely chopped onion
4 tablespoons mayonnaise
pinch cayenne
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups dried breadcrumbs
flour for dredging
8 cups canola oil .
Bring a large pot of water to a boil and then reduce the heat so that the water is simmering. Add the salt cod and cover tightly. Turn off the heat and let the cod sit until the fish can be pulled apart with a fork but is still moist, 10 to 15 minutes.
Remove the fish from the water. When cool enough to handle, remove any bones and break up the fish.
Put the fish in a food processor and process until uniformly mashed. Add 2 of the eggs and process until well incorporated and the mixture is fluffy. Transfer the mixture to a bowl and stir in the parsley, garlic, onion, mayonnaise, cayenne, salt and pepper.
Gradually add 1/3 to 1/2 cup of the breadcrumbs and mix them in; stop adding when the mixture is stiff. Moisten your hands and shape the mixture into small disks about 2 1/2 inches wide and 1 inch thick.
In a bowl, beat the remaining 2 eggs; put the flour on one piece of waxed paper and the remaining breadcrumbs on another.
Dredge the disks in the flour, dip in the beaten egg, and roll in the breadcrumbs. Refrigerate for 30 minutes.
Heat the oil in a deep fryer or a deep stockpot to 375 degrees. Deep fry the fritters, a few at a time, until deep golden brown. Drain the fritters on paper towels.
Serve with tomato sauce, mayonnaise or tartar sauce.
Remove the fish from the water. When cool enough to handle, remove any bones and break up the fish.
Put the fish in a food processor and process until uniformly mashed. Add 2 of the eggs and process until well incorporated and the mixture is fluffy. Transfer the mixture to a bowl and stir in the parsley, garlic, onion, mayonnaise, cayenne, salt and pepper.
Gradually add 1/3 to 1/2 cup of the breadcrumbs and mix them in; stop adding when the mixture is stiff. Moisten your hands and shape the mixture into small disks about 2 1/2 inches wide and 1 inch thick.
In a bowl, beat the remaining 2 eggs; put the flour on one piece of waxed paper and the remaining breadcrumbs on another.
Dredge the disks in the flour, dip in the beaten egg, and roll in the breadcrumbs. Refrigerate for 30 minutes.
Heat the oil in a deep fryer or a deep stockpot to 375 degrees. Deep fry the fritters, a few at a time, until deep golden brown. Drain the fritters on paper towels.
Serve with tomato sauce, mayonnaise or tartar sauce.
Appetizer Codfish acras
Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
1/2 lb (250 g) Salted codfish - flaked1/2 cup water
1 cup (120 g) flour
1 teaspoon chopped fresh thyme
2 scallions, chopped
1/2 teaspoon Scotch Bonnet chile, minced
1 teaspoon garlic, minced
1 tablespoon chopped parsley
1/4 teaspoon Ground allspice
1 tablespoon white vinegar
2 eggs
1/2 teaspoon baking soda
Corn oil - for frying
Soak the salted cod fish in cold water for 12 hours.
Cook in simmering water for 5 to 6 minutes. Let cool and clean, debone and flake the fish.
In a mixing bowl , mix the flour and water to from a paste.
add the fish, scallions, Scotch Bonnet chile, garlic, onion and seasoning.
add the egg yolks and vinegar
just before cooking, add baking soda and beaten egg whites.
Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
Serve the accras as soon as they are ready with lemon wedges and curried mayonnaise sauce.
Cook in simmering water for 5 to 6 minutes. Let cool and clean, debone and flake the fish.
In a mixing bowl , mix the flour and water to from a paste.
add the fish, scallions, Scotch Bonnet chile, garlic, onion and seasoning.
add the egg yolks and vinegar
just before cooking, add baking soda and beaten egg whites.
Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
Serve the accras as soon as they are ready with lemon wedges and curried mayonnaise sauce.
Appetizer Potato pancakes with smoked salmon and creme fraiche
Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
2 lbs peeled and cubed potatoes1/4 cup cream
1/4 cup wheat flour or cornstarch
2 eggs, lightly beaten
5 oz (150 g) smoked salmon slices
2 tbsp creme fraiche or light sour cream
garnish chives and lemon wedges
Cook potatoes in salted water for 10-15 minutes until tender. Drain well and mash with 1 tablespoon cream.
Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.
Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.
Appetizer Gravlax
Cured fish is impressive, and it’s surprisingly little work to do yourself.
Use wild Pacific salmon if at all possible (King and sockeye—which is in general leaner and much redder—are best), even if you have to buy it frozen. Gravlax keeps for a week after curing; and, though you can successfully freeze gravlax for a few weeks.
Serves: 12
1 cup salt
2 cups brown sugar
1 tablespoon freshly ground black pepper
1/4 cup spirits, like brandy, gin, aquavit, or lemon vodka
2 good-size bunches fresh dill, roughly chopped, stems and all
Lemon wedges for serving
Serves: 12
Preparation time:20 minutes
One 3- to 4-pound cleaned salmon without the head, skin on1 cup salt
2 cups brown sugar
1 tablespoon freshly ground black pepper
1/4 cup spirits, like brandy, gin, aquavit, or lemon vodka
2 good-size bunches fresh dill, roughly chopped, stems and all
Lemon wedges for serving
1. Fillet the salmon or have the fish-monger do it; the fish need not be scaled. Lay both halves, skin side down, on a plate.
2. Toss together the salt, brown sugar, and pepper and rub this mixture all over the salmon (the skin too); splash on the spirits. Put most of the dill on the flesh side of one of the fillets, sandwich them together, tail to tail, and rub any remaining salt-sugar mixture on the outside; cover with any remaining dill, then wrap tightly in plastic wrap. Cover the sandwich with another plate and top with something that weighs a couple of pounds—some unopened cans, for example. Refrigerate.
3. Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices. When the flesh is opaque, on the second or third day (you will see it changing when you baste it), slice thinly as you would smoked salmon—on the bias and without the skin—and serve with rye bread or pumpernickel, and lemon wedges.
2. Toss together the salt, brown sugar, and pepper and rub this mixture all over the salmon (the skin too); splash on the spirits. Put most of the dill on the flesh side of one of the fillets, sandwich them together, tail to tail, and rub any remaining salt-sugar mixture on the outside; cover with any remaining dill, then wrap tightly in plastic wrap. Cover the sandwich with another plate and top with something that weighs a couple of pounds—some unopened cans, for example. Refrigerate.
3. Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices. When the flesh is opaque, on the second or third day (you will see it changing when you baste it), slice thinly as you would smoked salmon—on the bias and without the skin—and serve with rye bread or pumpernickel, and lemon wedges.
Appetizer Smoked salmon wrapped in cucumber sticks
The smoked salmon is wrapped around cucumber sticks and served as hors d'oeuvre with a tart sherry vinegar dip, and can be assembled 2 hours before serving.
Serves: 6
1/4 cup sun-dried tomatoes in oil, drained and diced
3 scallions, white part only, thinly sliced across
1 tablespoon fresh dill, chopped
1/2 cup heavy cream
1 teaspoon ground coriander
1 1/2 tablespoon sherry vinegar
to taste salt and ground black pepper
for the smoked salmon sticks:
1/2 hothouse cucumber
1/4 pound smoked salmon, sliced thin
Serves: 6
Preparation time: 15 minutes
for the sherry vinegar dip: 1/4 cup sun-dried tomatoes in oil, drained and diced
3 scallions, white part only, thinly sliced across
1 tablespoon fresh dill, chopped
1/2 cup heavy cream
1 teaspoon ground coriander
1 1/2 tablespoon sherry vinegar
to taste salt and ground black pepper
for the smoked salmon sticks:
1/2 hothouse cucumber
1/4 pound smoked salmon, sliced thin
Prepare the sherry vinegar dip:
Mix the sun-dried tomatoes, scallions, dill, heavy cream, coriander, sherry vinegar, salt and pepper in a bowl. Refrigerate until ready for use. Wash cucumber under cold water. Cut across into 4 equal pieces. Split each piece into 6 to 8 sticks.
Cut the smoked salmon into strips, 1 inch wide and about 2 inches long. Wrap a strip of smoked salmon around the bottom of each cucumber stick and refrigerate.
PRESENTATION
Serve this hors d'oeuvre on a tray. Pour the dip in a small serving bowl and place in the center of the tray. Arrange the cucumber slices sticks on one side of the tray, and the toast fingers on the other side. Dip the cucumber-salmon sticks in the dip and enjoy with the toast.
Mix the sun-dried tomatoes, scallions, dill, heavy cream, coriander, sherry vinegar, salt and pepper in a bowl. Refrigerate until ready for use. Wash cucumber under cold water. Cut across into 4 equal pieces. Split each piece into 6 to 8 sticks.
Cut the smoked salmon into strips, 1 inch wide and about 2 inches long. Wrap a strip of smoked salmon around the bottom of each cucumber stick and refrigerate.
PRESENTATION
Serve this hors d'oeuvre on a tray. Pour the dip in a small serving bowl and place in the center of the tray. Arrange the cucumber slices sticks on one side of the tray, and the toast fingers on the other side. Dip the cucumber-salmon sticks in the dip and enjoy with the toast.
Appetizer Blinis
Blinis are small light pancakes and can be prepared days ahead, and frozen. They are served as appetizers or hors d'oeuvre and topped with smoked salmon, salmon rillettes, salmon mousse, salmon tartar, salmon pâté. See each recipe for more details.
Serves: 14
1 cup milk, warmed
1 cup all purpose flour
1 cup buckwheat flour
3 egg yolks
1 teaspoon salt
1/2 cup milk
3 egg whites
1/2 teaspoon cream of tartar
Serves: 14
Preparation time: 30 minutes
Cooking time:20 minutes
1 1/2 teaspoons active dry yeast 1 cup milk, warmed
1 cup all purpose flour
1 cup buckwheat flour
3 egg yolks
1 teaspoon salt
1/2 cup milk
3 egg whites
1/2 teaspoon cream of tartar
Dissolve the yeast in the warm milk. Place the flour in a large bowl and make a well in the center. Add the milk and yeast mixture, the egg yolks and salt. Mix well together. Cover the bowl and leave to rise at room temperature until doubled in volume.
Stir in the remaining milk. Beat the egg whites with the cream of tartar until stiff. Fold in the batter mixture.
Heat a large non stick frying pan over medium heat. Using a teaspoon, spoon enough batter in pan to form small 2-inch round pancakes. Brown on one side, and turn once to cook the other side.
Transfer to a tray. Cover with foil.
Stir in the remaining milk. Beat the egg whites with the cream of tartar until stiff. Fold in the batter mixture.
Heat a large non stick frying pan over medium heat. Using a teaspoon, spoon enough batter in pan to form small 2-inch round pancakes. Brown on one side, and turn once to cook the other side.
Transfer to a tray. Cover with foil.
Appetizer Carpaccio of marinated salmon
The raw paper-thin fresh salmon is combined a tangy dressing and a garnish of roasted sweet red peppers, and diced fresh tomatoes. You can prepare the salmon 2 hours in advance. Season only when ready to serve.
Serves: 6
5 tablespoons green peppercorns, chopped
2 tablespoons lemon juice
to taste, salt
5 tablespoons olive oil
1 large sweet red pepper
2 large tomatoes
6 sprigs fresh parsley
12 slices toasted french bread
Serves: 6
Preparation time: 30 minutes
1 pound salmon fillet, fresh 5 tablespoons green peppercorns, chopped
2 tablespoons lemon juice
to taste, salt
5 tablespoons olive oil
1 large sweet red pepper
2 large tomatoes
6 sprigs fresh parsley
12 slices toasted french bread
When serving raw fish, you must buy extra-fresh fish of the highest quality and serve it the same day. Bone and skin the salmon fillet. Cut into 6 equal slices.
Lay an 11-inch square sheet of plastic wrap flat on a working surface. Place one slice of salmon in the middle and cover with a second 11-inch square of plastic.
Gently flatten the salmon with a meat pounder, mallet, or a heavy skillet into a disk about 5 to 6 inches in diameter, shaping it as round and thin as possible. Repeat the same process with the other 5 pieces of salmon.
Stack the 6 wrapped salmon disks on a plate and refrigerate until needed.
In a cup, mix the green peppercorns, lemon juice, salt, and oil. Set the carpaccio dressing aside. Preheat broiler.
Split the red peppers in halves; remove seeds. Place the red pepper halves on an oiled baking sheet and broil until skin becomes dark, about 10 minutes. Remove from heat and let cool.
Peel the blackened skin off under cold water. Pat dry with paper towel, cut into matchsticks, and set aside.
Dip the tomatoes in boiling water for 8 to 10 seconds, transfer to cold water for a minute. Peel the tomatoes, split in halves, squeeze the seeds out. Cut tomato pieces into 1/4-inch dices, and set aside.
Remove the wrapped salmon slices from the refrigerator. Discard the top layer of plastic from each salmon disk and place salmon side down on a cold serving plate. Discard the remaining sheet of plastic. Repeat the same process with the remaining salmon disks.
PRESENTATION
Drizzle the carpaccio dressing equally over each salmon disk. Garnish each plate with the red pepper strips, diced tomatoes, and parsley sprigs.
Serve with toasted french bread.
Note: Another variation is to serve the salmon carpaccio with a gazpacho salad or a tabouleh salad.
Lay an 11-inch square sheet of plastic wrap flat on a working surface. Place one slice of salmon in the middle and cover with a second 11-inch square of plastic.
Gently flatten the salmon with a meat pounder, mallet, or a heavy skillet into a disk about 5 to 6 inches in diameter, shaping it as round and thin as possible. Repeat the same process with the other 5 pieces of salmon.
Stack the 6 wrapped salmon disks on a plate and refrigerate until needed.
In a cup, mix the green peppercorns, lemon juice, salt, and oil. Set the carpaccio dressing aside. Preheat broiler.
Split the red peppers in halves; remove seeds. Place the red pepper halves on an oiled baking sheet and broil until skin becomes dark, about 10 minutes. Remove from heat and let cool.
Peel the blackened skin off under cold water. Pat dry with paper towel, cut into matchsticks, and set aside.
Dip the tomatoes in boiling water for 8 to 10 seconds, transfer to cold water for a minute. Peel the tomatoes, split in halves, squeeze the seeds out. Cut tomato pieces into 1/4-inch dices, and set aside.
Remove the wrapped salmon slices from the refrigerator. Discard the top layer of plastic from each salmon disk and place salmon side down on a cold serving plate. Discard the remaining sheet of plastic. Repeat the same process with the remaining salmon disks.
PRESENTATION
Drizzle the carpaccio dressing equally over each salmon disk. Garnish each plate with the red pepper strips, diced tomatoes, and parsley sprigs.
Serve with toasted french bread.
Note: Another variation is to serve the salmon carpaccio with a gazpacho salad or a tabouleh salad.
Appetizer Potato pancakes with smoked salmon and creme fraiche
Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
2 lbs peeled and cubed potatoes1/4 cup cream
1/4 cup wheat flour or cornstarch
2 eggs, lightly beaten
5 oz (150 g) smoked salmon slices
2 tbsp creme fraiche or light sour cream
garnish chives and lemon wedges
Cook potatoes in salted water for 10-15 minutes until tender. Drain well and mash with 1 tablespoon cream.
Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.
Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.
Appetizer Smoked salmon roulades
Serves: 8
Preparation time: 20 minutes
Cooking time:12 minutes
1 tablespoon butter, melted 4 tablespoons dill, chopped
1 tablespoon parsley, chopped
1 tablespoon parmesan cheese, grated
4 eggs yolks
1 tablespoon cornstarch
4 egg whites
1/4 teaspoon cream of tartar
6 ounces cream cheese, softened
1 tablespoon capers, drained
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 teaspoon seasoned salt
4 ounces smoked salmon, sliced
Preheat oven to 375 degrees. Line a baking pan, 8-inch by 12 inch with parchment paper. Brush with butter.
In a medium mixing bowl, combine dill, parsley, parmesan cheese, egg yolks, and cornstarch. Whisk egg whites with the cream of tartar until medium stiff. Fold into the herb mixture.
Spread evenly over the surface of pan. Bake for 10 to 12 minutes. Remove from oven, and turn the pan over a sheet of wax paper or parchment paper. Peel away the paper lining. allow to cool.
In a medium mixing bowl, combine the cream cheese, capers, salt, pepper, and seasoned salt. Spread over the surface of the baked roulade. Arrange the slices of smoked salmon over the cream cheese mixture.
Roll up tightly from one end, jelly roll style.
Enclose in the wax paper or parchment paper and refrigerate for 2 hours or more.
PRESENTATION
Unwrap the salmon roulade, and slice into 1/4 inch circles. Arrange on a serving tray, and serve cold.
In a medium mixing bowl, combine dill, parsley, parmesan cheese, egg yolks, and cornstarch. Whisk egg whites with the cream of tartar until medium stiff. Fold into the herb mixture.
Spread evenly over the surface of pan. Bake for 10 to 12 minutes. Remove from oven, and turn the pan over a sheet of wax paper or parchment paper. Peel away the paper lining. allow to cool.
In a medium mixing bowl, combine the cream cheese, capers, salt, pepper, and seasoned salt. Spread over the surface of the baked roulade. Arrange the slices of smoked salmon over the cream cheese mixture.
Roll up tightly from one end, jelly roll style.
Enclose in the wax paper or parchment paper and refrigerate for 2 hours or more.
PRESENTATION
Unwrap the salmon roulade, and slice into 1/4 inch circles. Arrange on a serving tray, and serve cold.
Appetizer Smoked salmon roll
The lox or Nova salmon is wrapped around a savory cream cheese mixture and served as appetizer on slices of cucumber. Can be prepared 24 hours before serving.
Serves: 6
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon capers, drained
1 tablespoon dill, chopped
1 tablespoon Dijon mustard
1/4 teaspoon ground white pepper
8 ounces lox or Nova salmon, sliced
1 hothouse cucumber
Serves: 6
Preparation time: 20 minutes
8 ounces cream cheese 1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon capers, drained
1 tablespoon dill, chopped
1 tablespoon Dijon mustard
1/4 teaspoon ground white pepper
8 ounces lox or Nova salmon, sliced
1 hothouse cucumber
In a medium mixing bowl, combine the softened cream cheese, lemon rind, lemon juice, capers, dill, mustard, and pepper until smooth. On a large sheet of wax paper, spread out the slices of salmon to form a rectangle. Spread the cream cheese mixture over the surface of the salmon.
Roll up the salmon tightly from one end, jelly roll style. Enclose in plastic wrap and refrigerate. Wash cucumber, dry and slice across into 1/4-inch slices.
Just before serving, slice the smoked salmon roll into -inch slices. Top each cucumber slice with a slice of salmon roll. Serve at once.
PRESENTATION
Serve this hors d'oeuvre on a tray. Arrange the cucumber and salmon rolls on the tray into two circles. Garnish center of tray with parsley or dill sprigs.
Roll up the salmon tightly from one end, jelly roll style. Enclose in plastic wrap and refrigerate. Wash cucumber, dry and slice across into 1/4-inch slices.
Just before serving, slice the smoked salmon roll into -inch slices. Top each cucumber slice with a slice of salmon roll. Serve at once.
PRESENTATION
Serve this hors d'oeuvre on a tray. Arrange the cucumber and salmon rolls on the tray into two circles. Garnish center of tray with parsley or dill sprigs.
Appetizer Smoked salmon spread with capers
Serves: 8
Preparation time: 10 minutes
1 cup smoked salmon, chopped 6 ounces cream cheese, softened
1 teaspoon lemon juice
1 tablespoon milk
1 tablespoon capers, rinsed and drained
1/2 teaspoon seafood seasoning
Combine all ingredients in a food processor. Mix until smooth. Transfer to a bowl. Cover with plastic wrap and chill. Serve with crackers or bread as an appetizer.
Main Baked cod greek-style
Serves: 4
Preparation time: 20 minutes
Cooking time:25 minutes
1 lb (454 g) cod fillets, thawed3 tbsp (45 mL) all purpose flour
2 tbsp (30 mL) olive oil
1 cup (250 mL) crumbled feta cheese
(about 1/4 lb/125 g)1 onion, chopped
3 cloves garlic, minced
1 sweet green bell pepper, chopped
1 can (19 oz/540 mL) tomatoes, (undrained)
1/2 cup (125 mL) pitted black olives
1/2 tsp (2 mL) dried oregano
1 pinch hot pepper flakes
1 pinch granulated sugar
2 tbsp (30 mL) minced fresh parsley
Salt and pepper
Cut cod into serving-size portions. Pat dry. Dredge lightly in flour. In large skillet, heat half of the oil over medium-high heat; brown cod lightly on both sides and arrange in 8-inch (2 L) square baking dish. Sprinkle with feta.
Pour remaining oil into skillet; cook onion, garlic and green pepper, stirring, until softened, about 4 minutes. Add tomatoes; crush with fork and stir in olives, oregano, pepper flakes and sugar. Bring to boil, reduce heat to medium-low and simmer, stirring often, until thickened, about 10 minutes.
Add parsley, and season with salt and pepper to taste; spoon over fish. (Dish can be made ahead, cooled, covered and refrigerated for up to 8 hours. Add 5 minutes to baking time.) Bake uncovered in 375°F (190°C) oven for about 15 minutes or until bubbly.
Pour remaining oil into skillet; cook onion, garlic and green pepper, stirring, until softened, about 4 minutes. Add tomatoes; crush with fork and stir in olives, oregano, pepper flakes and sugar. Bring to boil, reduce heat to medium-low and simmer, stirring often, until thickened, about 10 minutes.
Add parsley, and season with salt and pepper to taste; spoon over fish. (Dish can be made ahead, cooled, covered and refrigerated for up to 8 hours. Add 5 minutes to baking time.) Bake uncovered in 375°F (190°C) oven for about 15 minutes or until bubbly.
Main Baked salmon fillets
Serves: 4
Preparation time: 15 minutes
Cooking time:15 minutes
1/2 cup soft unsalted butter2 tablespoons lemon juice
1 1/2 tablespoons chopped chives
2 teaspoons grainy Dijon mustard
1 teaspoon grated lemon peel
to taste salt and pepper
4 6-ounce salmon fillets, boned
Preheat oven to 400 degrees. In a small bowl, mix butter, half of the lemon juice, chopped chives, mustard, lemon peel, salt and pepper until well blended.
Line a baking sheet with foil. Rub one tablespoon of mustard-chive butter over foil. Place fillets skin side down on foil and spoon about one teaspoon of lemon juice on each fillet. Season with salt and pepper.
Top each fillet with one tablespoon of mustard-chive butter. Bake for 12 to 15 minutes.
PRESENTATION
Using a slotted spatula, place the fish fillets in the center of warm plates. Spoon the chive-butter sauce over. Serve hot.
Line a baking sheet with foil. Rub one tablespoon of mustard-chive butter over foil. Place fillets skin side down on foil and spoon about one teaspoon of lemon juice on each fillet. Season with salt and pepper.
Top each fillet with one tablespoon of mustard-chive butter. Bake for 12 to 15 minutes.
PRESENTATION
Using a slotted spatula, place the fish fillets in the center of warm plates. Spoon the chive-butter sauce over. Serve hot.
Main Beer-batter cod fillets
Other fish options include haddock, sea bass, orange roughy, and tilapia.
Serves: 6
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon dried dill weed
3/4 cup beer
1/2 cup milk
2 eggs
6 5-ounce boneless cod fillets
1 teaspoon fish seasoning
2 quarts vegetable oil for frying .
Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
1 1/4 cups all-purpose flour 1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon dried dill weed
3/4 cup beer
1/2 cup milk
2 eggs
6 5-ounce boneless cod fillets
1 teaspoon fish seasoning
2 quarts vegetable oil for frying .
In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well. Season cod fillets.
Place fillets in batter mixture, coat well.
Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown.
Cook fish in batches to maintain oil temperature
Place fillets in batter mixture, coat well.
Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown.
Cook fish in batches to maintain oil temperature
Main Braised leg of lamb cleopatra
This is a recipe from restaurant Daniel in New York City. It is great. Rubbing the leg of lamb with a combination of 11 spices, then baking it slowly for 3 hours with a vegetable garnish produces an exquisitely tender and aromatic dish.
Serves: 8
8 garlic cloves
salt and pepper to taste
1/4 cup olive oil
3 cups onions, chopped
4 cups carrots, chopped
3 cups celery, chopped
2 cups fennel, chopped
1 jalapeño, seeded, minced
4 cups tomatoes, peeled, chopped
6 cups chicken stock
1/4 cup italian parsley, chopped
Spice mix
Combine the following spices, all ground
2 tablespoons cumin
2 teaspoons cinnamon
1 teaspoons allspice
1 tablespoon coriander
1/2 teaspoon nutmeg
1/2 teaspoon fennel seeds
1 tablespoon cardamon
1 teaspoons ginger
1/2 teaspoon star anise
1 teaspoon cayenne pepper
a pinch cloves
Couscous
1 pound instant couscous
2 cups chicken stock
1 teaspoon honey
1/4 cup golden raisins, small
3 tablespoons sweet butter
1/4 cup pine nuts, toasted
2 tablespoons coriander, chopped
Serves: 8
Preparation time: 20 minutes
Cooking time:3 hours
1 whole leg of lamb 8 garlic cloves
salt and pepper to taste
1/4 cup olive oil
3 cups onions, chopped
4 cups carrots, chopped
3 cups celery, chopped
2 cups fennel, chopped
1 jalapeño, seeded, minced
4 cups tomatoes, peeled, chopped
6 cups chicken stock
1/4 cup italian parsley, chopped
Spice mix
Combine the following spices, all ground
2 tablespoons cumin
2 teaspoons cinnamon
1 teaspoons allspice
1 tablespoon coriander
1/2 teaspoon nutmeg
1/2 teaspoon fennel seeds
1 tablespoon cardamon
1 teaspoons ginger
1/2 teaspoon star anise
1 teaspoon cayenne pepper
a pinch cloves
Couscous
1 pound instant couscous
2 cups chicken stock
1 teaspoon honey
1/4 cup golden raisins, small
3 tablespoons sweet butter
1/4 cup pine nuts, toasted
2 tablespoons coriander, chopped
Blend the spices into a blender to obtain a fine powder.
Preheat oven to 375 degrees.
Remove lamb hip bone.
Make 18 incisions all around meat with a small knife. Insert small garlic sticks in meat.
Rub lamb with 4 tablespoons of the spice mix, and salt and pepper. Heat olive in a deep roasting pan, brown the lamb on all sides over high heat.
Add remaining garlic, onions, carrots, celery, fennel, and jalapeño. Stir well. Add tomatoes, 1 tablespoon spice mix, and salt. Cover pan, and roast for 1 hour.
Add hot chicken stock to lamb; Decrease oven temperature to 300 degrees. Cover and cook another 2 hours. Turn lamb every 20 minutes.
Remove lamb from pan with vegetables. Add parsley to sauce with salt and pepper; Spread couscous into a casserole. Pour hot chicken stock, honey and 1/2 tablespoon spice mix, and raisins over couscous. Cover. Remove from heat. Add butter, pine nuts, and coriander leaves. Keep warm until ready to serve.
Arrange lamb and vegetables on a platter. Cover with sauce. Carve meat and serve with couscous.
Preheat oven to 375 degrees.
Remove lamb hip bone.
Make 18 incisions all around meat with a small knife. Insert small garlic sticks in meat.
Rub lamb with 4 tablespoons of the spice mix, and salt and pepper. Heat olive in a deep roasting pan, brown the lamb on all sides over high heat.
Add remaining garlic, onions, carrots, celery, fennel, and jalapeño. Stir well. Add tomatoes, 1 tablespoon spice mix, and salt. Cover pan, and roast for 1 hour.
Add hot chicken stock to lamb; Decrease oven temperature to 300 degrees. Cover and cook another 2 hours. Turn lamb every 20 minutes.
Remove lamb from pan with vegetables. Add parsley to sauce with salt and pepper; Spread couscous into a casserole. Pour hot chicken stock, honey and 1/2 tablespoon spice mix, and raisins over couscous. Cover. Remove from heat. Add butter, pine nuts, and coriander leaves. Keep warm until ready to serve.
Arrange lamb and vegetables on a platter. Cover with sauce. Carve meat and serve with couscous.
Main Brochettes of lamb
Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
1 teaspoon fresh thyme leaves 1 teaspoon fresh rosemary leaves
3 cloves garlic, peeled
2 tablespoons chopped parsley
1/4 teaspoon black ground pepper
1/3 cup olive oil
1 1/2 pounds boned leg of lamb into 16 cubes
2 medium red peppers
2 medium onions, peeled
Combine in the bowl of a food processor thyme leaves, rosemary, garlic, and parsley. Process until mixture is minced. Transfer to a bowl, and add pepper and olive oil.
Transfer the marinade to a shallow dish, about 10 inches long. Cut the peppers and onions into 1 1/2-inch squares pieces.
Thread the lamb on four 12-inch metal skewers alternately with the peppers and onions.
Put the brochettes in the marinade, turning them so that they are well coated.
Let them marinate at room temperature for 2 hours or longer, turning them every 30 minutes.
Sprinkle the brochettes with salt and pepper.
Broil or grill them over high heat, turning them occasionally, for 12 minutes or until the lamb is well browned.
Serve the lamb brochettes with rice or couscous.
Transfer the marinade to a shallow dish, about 10 inches long. Cut the peppers and onions into 1 1/2-inch squares pieces.
Thread the lamb on four 12-inch metal skewers alternately with the peppers and onions.
Put the brochettes in the marinade, turning them so that they are well coated.
Let them marinate at room temperature for 2 hours or longer, turning them every 30 minutes.
Sprinkle the brochettes with salt and pepper.
Broil or grill them over high heat, turning them occasionally, for 12 minutes or until the lamb is well browned.
Serve the lamb brochettes with rice or couscous.
Main Cod and potato chowder
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
3 ounces salt pork, diced 8 ounces chopped onion
1 clove minced garlic
1 bay leaf
1/4 teaspoon thyme
2 parsley stems
1/2 teaspoon saffron
1 pound diced potatoes
1 quart fish stock
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup milk
1 1/2 pounds boneless cod
1 tablespoon parsley
In a suitable soup pot, cook the salt pork until lightly brown. Stir in the onion, garlic, bay leaf, thyme, parsley stems, and saffron. Cook over low heat for 5 minutes. Add the potatoes and fish stock. Season with salt and pepper. Bring to a boil and simmer for 30 minutes.
A few minutes before serving, cut cod into cubes and add to soup. Simmer for 5 minutes. Add milk and parsley. Heat before serving.
A few minutes before serving, cut cod into cubes and add to soup. Simmer for 5 minutes. Add milk and parsley. Heat before serving.
Main Cod fillets florentine
Serves: 8
Preparation time: 30 minutes
Cooking time:30 minutes
3 pounds cod fillets 1 teaspoon salt
1/4 teaspoon white pepper
1/2 cup white wine
1 1/2 pounds cleaned spinach
2 cups Mornay sauce
1/2 cup grated Swiss cheese
Bone and skin the fillets. Cut into 8 equal portions. Arrange in a buttered baking pan. Season with salt and pepper. Pour the wine over. Cover with foil, and bake at 350 F (180 C) until flaky.
Blanch the spinach in salted boiling water. Drain and squeeze out excess of water. Mix a small amount of sauce into spinach. Spread the bottom of an oven proof serving dish with chopped spinach.
Arrange the fish on top, and pour the remaining sauce over. Sprinkle with cheese, and brown under a broiler.
Blanch the spinach in salted boiling water. Drain and squeeze out excess of water. Mix a small amount of sauce into spinach. Spread the bottom of an oven proof serving dish with chopped spinach.
Arrange the fish on top, and pour the remaining sauce over. Sprinkle with cheese, and brown under a broiler.
Main Cod with vegetables and aioli sauce
Recipe adapted from Chef
Pascal Aussignac
Serves: 4
1 600g cod fillet, with trimmings and bones kept
100g of coarse sea salt
Aioli
1 baking potato
1/2 head of garlic
3 free-range eggs
35ml of extra virgin olive oil
salt
pepper
Stock
1 fennel, sliced into 8 wedges with tops removed for stock
1 leek, finely chopped
500g of carrots, peeled and sliced into thick chunks, peel set aside for stock
250g of green beans, ends trimmed
1 head of broccoli, cut into large florets
2 courgettes, sliced into thick chunks
1 large onion, finely chopped
4 celery sticks, peeled and sliced into thick chunks, peel set aside for stock
6 sage leaves
2 sprigs of fresh thyme, finely chopped
1 bay leaf
1 tsp of salt
1 pinch of black peppercorns
1.5l of mineral water
1 1/2 heads of garlic
Serves: 4
Preparation time: 1 hour
Cooking time:40 minutes
Cod1 600g cod fillet, with trimmings and bones kept
100g of coarse sea salt
Aioli
1 baking potato
1/2 head of garlic
3 free-range eggs
35ml of extra virgin olive oil
salt
pepper
Stock
1 fennel, sliced into 8 wedges with tops removed for stock
1 leek, finely chopped
500g of carrots, peeled and sliced into thick chunks, peel set aside for stock
250g of green beans, ends trimmed
1 head of broccoli, cut into large florets
2 courgettes, sliced into thick chunks
1 large onion, finely chopped
4 celery sticks, peeled and sliced into thick chunks, peel set aside for stock
6 sage leaves
2 sprigs of fresh thyme, finely chopped
1 bay leaf
1 tsp of salt
1 pinch of black peppercorns
1.5l of mineral water
1 1/2 heads of garlic
1.For the aioli sauce, bake the potato in the oven at 180˚C/gas mark 4 until cooked through
2.Meanwhile, start on the stock. Fill a large saucepan up with the 1.5 litres of mineral water and place the vegetable trimmings (fennel tops, carrot peel, celery peel) into the pan
3.Rinse the fish trimmings and bones under cold water and add to the pan with the herbs, black peppercorns, salt, halved onion, leek and 1 1/2 of the garlic heads, sliced open. Cover the pan and simmer on a very low heat
4.After 20 minutes, cook each vegetable one by one in the stock until tender. Set aside the vegetables once cooked, leaving the stock to simmer
5.To prepare the cod, slice the cod into four chunks. Sprinkle a tray with coarse salt and lay the fish on top, sprinkle with more salt to cover the fish. Place in the fridge for half an hour
6.Remove the potato from the oven and scoop out the flesh. Place the 1/2 a head of garlic in a pestle and mash with a mortar. Then, add the flesh of the potato, 2 tablespoons of the stock, an egg yolk, and keep on crushing the mix with the mortar
7.Once smooth, start to incorporate the olive oil incrementally, like you would do for a mayonnaise. Season to taste and set aside
8.Poach the cod chunks in the broth on a very gentle simmer. Add all the vegetables into the broth after 5 minutes of cooking
9.Serve the cod with the vegetables and drizzle with the aioli sauce
2.Meanwhile, start on the stock. Fill a large saucepan up with the 1.5 litres of mineral water and place the vegetable trimmings (fennel tops, carrot peel, celery peel) into the pan
3.Rinse the fish trimmings and bones under cold water and add to the pan with the herbs, black peppercorns, salt, halved onion, leek and 1 1/2 of the garlic heads, sliced open. Cover the pan and simmer on a very low heat
4.After 20 minutes, cook each vegetable one by one in the stock until tender. Set aside the vegetables once cooked, leaving the stock to simmer
5.To prepare the cod, slice the cod into four chunks. Sprinkle a tray with coarse salt and lay the fish on top, sprinkle with more salt to cover the fish. Place in the fridge for half an hour
6.Remove the potato from the oven and scoop out the flesh. Place the 1/2 a head of garlic in a pestle and mash with a mortar. Then, add the flesh of the potato, 2 tablespoons of the stock, an egg yolk, and keep on crushing the mix with the mortar
7.Once smooth, start to incorporate the olive oil incrementally, like you would do for a mayonnaise. Season to taste and set aside
8.Poach the cod chunks in the broth on a very gentle simmer. Add all the vegetables into the broth after 5 minutes of cooking
9.Serve the cod with the vegetables and drizzle with the aioli sauce
Main Codfish cakes
Serves: 6
Preparation time:30 minutes
Cooking time:30 minutes
1 cup chopped onions 1 tablespoon butter
2 pounds cooked codfish
3 cups cooked potatoes, cut up (about 3 medium potatoes)
1/2 teaspoon salt
1/4 teaspoon white pepper
2 eggs
1 teaspoon prepared mustard
1 teaspoon Worcestershire
3 tablespoons parsley
1 cup seasoned bread crumbs
1/3 cup olive oil
2 tablespoons butter
Melt butter in a frying pan. Add onion and sauté for 5 minutes over low heat. Chop potatoes coarsely. Flake the cod flesh. Combine potatoes, salt and pepper, onion, eggs, mustard, Worcestershire sauce, and parsley.
Add the flaked fish and blend well. Spoon the mixture onto a baking sheet and smooth it over. Chill.
Shape the mixture into 12 round cakes. Coat the cakes with breadcrumbs.
Heat half of oil and butter in a skillet, and brown the cakes on both sides about 4-5 minutes per side.
Add the flaked fish and blend well. Spoon the mixture onto a baking sheet and smooth it over. Chill.
Shape the mixture into 12 round cakes. Coat the cakes with breadcrumbs.
Heat half of oil and butter in a skillet, and brown the cakes on both sides about 4-5 minutes per side.
Main Crown roast of lamb in a parmesan-sage crust
Serves: 8
Preparation time: 20 minutes
Cooking time:55 minutes
1 crown roast of lamb 2 teaspoons minced fresh sage
2 tablespoon parmesan cheese
2 tablespoon bread crumbs
2 cloves garlic, peeled and minced
salt and ground pepper to taste
Preheat oven to 425 degrees.
Place the roast, crown side down, in a roasting pan. Bake for 35 to 55 minutes according to he degree of doneness.
Meanwhile, combine the sage, Parmesan, bread crumb and garlic, salt and pepper in a bowl.
Remove the roast from the oven and pat the sage mixture on the outside of the roast.
Bake for 5 more minutes. Remove from oven. Cut the roast and serve immediately.
Place the roast, crown side down, in a roasting pan. Bake for 35 to 55 minutes according to he degree of doneness.
Meanwhile, combine the sage, Parmesan, bread crumb and garlic, salt and pepper in a bowl.
Remove the roast from the oven and pat the sage mixture on the outside of the roast.
Bake for 5 more minutes. Remove from oven. Cut the roast and serve immediately.
Main Crunchy battered fried fish
Serves: 4
Preparation time:15 minutes
Cooking time:10 minutes
2 pounds Cod fillets or any white flaky fresh fish 1 1/2 teaspoon paprika divided
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons all-purpose flour
For the batter:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
¼ teaspoon kosher salt
¼ teaspoon ground white pepper
1 cup ice cold water plus more if needed
Peanut oil for frying
Cut fish in 1 1/2 inch strips. Place the cut fish in a plastic bag and season with 1 teaspoon of the paprika, garlic powder, salt, and pepper. Close the bag and toss the fish until coated. Add in 2 tablespoons of flour and toss again.
For the batter:
Make the batter by placing the flour, baking powder, baking soda, 1/2 tsp paprika, salt, and pepper into a large bowl and stir it together. Whisk in the water until it forms a batter similar to the consistency of pancake batter. Add a little more water if you need to get the right consistency.
Heat the oil in a heavy bottom skillet over medium heat until it reaches 350°F, you can also use an electric deep fryer as well.
Place the fish in the batter, mix to combine until all pieces are coated while the oil is heating.
When the oil is hot, add the fish piece by piece into the hot oil. Do not crowd the pan, you will have to do this in batches. Flipping halfway through the cooking process takes about 8-10 minutes total.
When the fish has an internal temperature of 165°F and is golden brown, take out of the oil using tongs and place them on a wire rack over a sheet tray. Sprinkle with more salt immediately out of the oil so it will stick to the fish.
Keep cooking until all the fish is done. Serve with your favorite condiments like cocktail sauce or tartar sauce and lemon wedges.
For the batter:
Make the batter by placing the flour, baking powder, baking soda, 1/2 tsp paprika, salt, and pepper into a large bowl and stir it together. Whisk in the water until it forms a batter similar to the consistency of pancake batter. Add a little more water if you need to get the right consistency.
Heat the oil in a heavy bottom skillet over medium heat until it reaches 350°F, you can also use an electric deep fryer as well.
Place the fish in the batter, mix to combine until all pieces are coated while the oil is heating.
When the oil is hot, add the fish piece by piece into the hot oil. Do not crowd the pan, you will have to do this in batches. Flipping halfway through the cooking process takes about 8-10 minutes total.
When the fish has an internal temperature of 165°F and is golden brown, take out of the oil using tongs and place them on a wire rack over a sheet tray. Sprinkle with more salt immediately out of the oil so it will stick to the fish.
Keep cooking until all the fish is done. Serve with your favorite condiments like cocktail sauce or tartar sauce and lemon wedges.
Main Curried lamb
Serves: 8
Preparation time: 20 minutes
Cooking time:2 hours
2 tablespoons olive oil 4 pounds lamb shoulder, cut into 2 inch pieces
2 medium onions
1 tablespoon tomato paste
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 heaping tablespoon good curry powder
chicken stock
1 cup Granny Smith apples, peeled and diced
1 banana
1 clove garlic, peeled
1 sprig thyme
1 bay leaf
1/2 cup raisins
1 Granny Smith apple
Serve with rice and chutney
Preheat oven to 350 degrees.
In oven-proof skillet, heat up oil to a smoking point. Brown the lamb pieces.
Peel and chop onions finely. Mix with he lamb and brown lightly. Add tomato paste, salt, pepper, flour and curry.
Blend well with the lamb and cook over medium heat for 2 to 3 minutes.
Cover the meat with chicken stock. Stir well until sauce thickens. Add the chopped garlic clove, diced apples and sliced banana. Bring to a boil. Add thyme and bay leaf.
Cover pot and place in oven for about 1 hour 30 minutes or until meat is tender.
Transfer the pieces of lamb to a clean pot. Strain the sauce over the meat, pressing with a ladle to extract all the sauce.
Peel, core and dice the apple. Combine with the raisins and blend into the curried lamb.
Simmer over low heat for 15 minutes.
Transfer to a serving dish. Serve with rice and chutney.
In oven-proof skillet, heat up oil to a smoking point. Brown the lamb pieces.
Peel and chop onions finely. Mix with he lamb and brown lightly. Add tomato paste, salt, pepper, flour and curry.
Blend well with the lamb and cook over medium heat for 2 to 3 minutes.
Cover the meat with chicken stock. Stir well until sauce thickens. Add the chopped garlic clove, diced apples and sliced banana. Bring to a boil. Add thyme and bay leaf.
Cover pot and place in oven for about 1 hour 30 minutes or until meat is tender.
Transfer the pieces of lamb to a clean pot. Strain the sauce over the meat, pressing with a ladle to extract all the sauce.
Peel, core and dice the apple. Combine with the raisins and blend into the curried lamb.
Simmer over low heat for 15 minutes.
Transfer to a serving dish. Serve with rice and chutney.
Main Deep-fried cod patties
Serves: 6
Preparation time: 20 minutes
Cooking time:30 minutes
1 pound salted cod 1 pound mashed potatoes
1 tablespoon parsley
1 teaspoon dry mustard
1/4 teaspoon white pepper
2 beaten eggs
Soak the cod in cold water for 12 hours. Drain and poach, starting with fresh cold water. Simmer for 15 minutes or until fish becomes flaky. Drain and flake the fish. Combine with the remaining ingredients.
Shape into patties, allowing two per person.
Deep fry at 375 F (190 C) until brown. Arrange on a serving platter and serve hot.
Note: use any leftover fresh or salted codfish for this recipe. Serve with a sauce.
Shape into patties, allowing two per person.
Deep fry at 375 F (190 C) until brown. Arrange on a serving platter and serve hot.
Note: use any leftover fresh or salted codfish for this recipe. Serve with a sauce.
Main Easy beef stew
Serves: 8
Preparation time: 30 minutes
Cooking time:3 hours
1/4 cup (60 mL) all-purpose flour1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 lb (454 g) stewing beef cubes
1 tbsp (15 mL) vegetable oil
2 onions, chopped
2 cloves garlic, minced
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) dried oregano
1 bay leaf
4 large carrots
2 stalks celery
1/2 small rutabaga, peeled
2 cups (500 mL) beef stock
1 can (19 oz/540 mL) tomatoes
4 potatoes, peeled and quartered
1 cup (250 mL) frozen peas or beans
1 tbsp (15 mL) red wine vinegar
1/4 cup (60 mL) fresh parsley, chopped
In heavy plastic bag, shake together flour, salt and pepper. In batches, add beef and shake to coat, reserving any remaining flour. In Dutch oven, heat oil over medium-high heat; brown meat all over, in batches and adding up to1 tbsp (15 mL) more oil if necessary. Transfer to plate.
Reduce heat to medium-low. Add onions, garlic, thyme, oregano, bay leaf and remaining flour; cook, scraping up brown bits from bottom of pan, until softened, about 5 minutes. Return beef and any accumulated juices to pan.
Meanwhile, cut carrots, celery and rutabaga into 2-inch (5 cm) chunks. Add to pan along with stock and tomatoes; bring to boil. Reduce heat, cover and simmer over medium-low heat or in 325°F (160°C) oven, stirring once or twice, for 1-1/2 hours. Add potatoes; cook for 1 hour or until tender. Add peas and vinegar; cook for 2 minutes. Discard bay leaf. Stir in parsley.
Reduce heat to medium-low. Add onions, garlic, thyme, oregano, bay leaf and remaining flour; cook, scraping up brown bits from bottom of pan, until softened, about 5 minutes. Return beef and any accumulated juices to pan.
Meanwhile, cut carrots, celery and rutabaga into 2-inch (5 cm) chunks. Add to pan along with stock and tomatoes; bring to boil. Reduce heat, cover and simmer over medium-low heat or in 325°F (160°C) oven, stirring once or twice, for 1-1/2 hours. Add potatoes; cook for 1 hour or until tender. Add peas and vinegar; cook for 2 minutes. Discard bay leaf. Stir in parsley.
Main Eggplant and lamb cake with a garlic jus
Serves: 6
Preparation time: 30 minutes
Cooking time:1 hour 30 minutes
For the lamb medallions: 12 lamb chops from the rack
salt, freshly ground pepper
1 tablespoon olive oil
For the lamb jus:
3 cloves garlic, peeled and thinly sliced
2 sprigs fresh thyme
1/4 cup onions, peeled and coarsely chopped
1 teaspoon ground cumin
10 coriander seeds
2 teaspoons tomato paste
1 cup dry white wine
For the vegetables:
5 tablespoons olive oil
3 large eggplants, peeled, ends trimmed, and sliced lengthwise into 1/4-inch-wide strips
salt and freshly ground pepper to taste
2 large tomatoes, cored, peeled, and sliced
1/4 inch thick
2 cups white mushrooms, caps only, sliced
1 cup onions, peeled and thinly sliced
2 pounds spinach leaves, stems removed, thoroughly washed, drained and blanched in boiling water
2 cloves garlic, peeled and chopped
For the lamb medallions:
Bone and trim lamb chops. (reserve the trimmed bones for the jus)
Flatten medallions slightly on a cutting board using a mallet.
Season with salt and pepper.
Heat a large roasting pan on high heat on top of the stove with olive oil. Brown lamb chops on each side, 2 minutes for rare, 3 to 4 minutes for medium, 5 to 7 minutes for well-done.
Remove the lamb and set aside to cool.
For the lamb jus:
Preheat oven to 425 degrees. Add the reserved lamb bones to the roasting pan and roast in the oven for 45 to 50 minutes. Add the garlic, thyme, onions, cumin, and coriander seeds and roast for another 10 minutes.
Remove from the oven and place the pan on the stove. Add the tomato paste, stir well, add the white wine, and reduce over high heat until all the moisture is evaporated. Add 1 cup water, simmer gently, and reduce.
Strain over a small bowl and set the sauce aside. Discard the sauce and herbs.
For the vegetables:
Preheat oven to 425 degrees. Brush a baking pan with olive oil. Place the eggplant strips side by side in the pan. Brush the top with olive oil, then season with salt and pepper.
Bake the eggplant in the oven until soft, lightly roasted and golden, about 20 minutes.
Finish cooking under the broiler if necessary. Remove the eggplants with a spatula and set aside to cool.
Use the same pan, brush with olive oil. Sprinkle it with salt and pepper. Arrange the tomato slices in the pan and roast them in the oven for about 20 minutes or until baked and lightly dried.
Heat 1/2 tablespoon of olive in a heavy skillet.
Sauté mushrooms over high for 5 minutes. Add onions and cook for 5 more minutes.
Season with salt and pepper and transfer to a plate.
To assemble cake, line the bottom of an 8-inch springform cake pan (or regular cake pan lined with parchment paper) with the cooked slices of eggplants, placing the narrow end of the eggplant in the center of the mold and the large end resting over the rim of the mold. Slightly overlap the next slice on the first one and continue lining the pan with the remaining eggplant slices.
Spread the mushroom mixture over the eggplant. Place the baked tomatoes over the mushrooms. Flatten with a spoon. Place the lamb medallions over the tomatoes. Place the spinach over the lamb. Press to flatten. Fold the large ends of eggplant slices over spinach. Press down firmly with a spatula or a plate. Heat the lamb in a 350 degree oven for 15 to 20 minutes.
Heat the lamb jus.
To serve:
Invert the eggplant cake on a round platter and unmold it. Serve the warm lamb jus on the side. Cut cake into wedges around lamb medallions.
Bone and trim lamb chops. (reserve the trimmed bones for the jus)
Flatten medallions slightly on a cutting board using a mallet.
Season with salt and pepper.
Heat a large roasting pan on high heat on top of the stove with olive oil. Brown lamb chops on each side, 2 minutes for rare, 3 to 4 minutes for medium, 5 to 7 minutes for well-done.
Remove the lamb and set aside to cool.
For the lamb jus:
Preheat oven to 425 degrees. Add the reserved lamb bones to the roasting pan and roast in the oven for 45 to 50 minutes. Add the garlic, thyme, onions, cumin, and coriander seeds and roast for another 10 minutes.
Remove from the oven and place the pan on the stove. Add the tomato paste, stir well, add the white wine, and reduce over high heat until all the moisture is evaporated. Add 1 cup water, simmer gently, and reduce.
Strain over a small bowl and set the sauce aside. Discard the sauce and herbs.
For the vegetables:
Preheat oven to 425 degrees. Brush a baking pan with olive oil. Place the eggplant strips side by side in the pan. Brush the top with olive oil, then season with salt and pepper.
Bake the eggplant in the oven until soft, lightly roasted and golden, about 20 minutes.
Finish cooking under the broiler if necessary. Remove the eggplants with a spatula and set aside to cool.
Use the same pan, brush with olive oil. Sprinkle it with salt and pepper. Arrange the tomato slices in the pan and roast them in the oven for about 20 minutes or until baked and lightly dried.
Heat 1/2 tablespoon of olive in a heavy skillet.
Sauté mushrooms over high for 5 minutes. Add onions and cook for 5 more minutes.
Season with salt and pepper and transfer to a plate.
To assemble cake, line the bottom of an 8-inch springform cake pan (or regular cake pan lined with parchment paper) with the cooked slices of eggplants, placing the narrow end of the eggplant in the center of the mold and the large end resting over the rim of the mold. Slightly overlap the next slice on the first one and continue lining the pan with the remaining eggplant slices.
Spread the mushroom mixture over the eggplant. Place the baked tomatoes over the mushrooms. Flatten with a spoon. Place the lamb medallions over the tomatoes. Place the spinach over the lamb. Press to flatten. Fold the large ends of eggplant slices over spinach. Press down firmly with a spatula or a plate. Heat the lamb in a 350 degree oven for 15 to 20 minutes.
Heat the lamb jus.
To serve:
Invert the eggplant cake on a round platter and unmold it. Serve the warm lamb jus on the side. Cut cake into wedges around lamb medallions.
Main Florentine lamb chops
Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutes
8 lamb chops, trimmed 1 tablespoon olive oil
1 teaspoon dried thyme
1/4 teaspoon ground black pepper
10 ounces cooked spinach, drained and chopped
6 ounces cream cheese
1 egg
1/2 cup grated Parmesan cheese
1/4 cup chopped onion
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
Brush lamb chops with oil, season with thyme and black pepper.
Broil 4 to 6 minutes on each side or until desired doneness. Remove from broiler, cover and set aside.
In a saucepan, combine cream cheese, egg, Parmesan cheese, onion and nutmeg. Cook over low heat while stirring for 10 minutes or until cream cheese is melted. Add the spinach and blend well.
Heat for 5 minutes.
Arrange spinach mixture on a serving platter, top with lamb chops. Season with salt.
Broil 4 to 6 minutes on each side or until desired doneness. Remove from broiler, cover and set aside.
In a saucepan, combine cream cheese, egg, Parmesan cheese, onion and nutmeg. Cook over low heat while stirring for 10 minutes or until cream cheese is melted. Add the spinach and blend well.
Heat for 5 minutes.
Arrange spinach mixture on a serving platter, top with lamb chops. Season with salt.
Main Herb roasted leg of lamb
Serves: 8
Preparation time:30 minutes
Cooking time:1 hour
2 tablespoons olive oil 2 cloves garlic, minced
1/4 cup pitted oil cured olives, chopped
1/4 cup finely chopped walnuts
1 pound fresh spinach, stemmed, steamed until barely wilted, squeezed as dry as possible and finely chopped
salt and pepper to taste
1 (5-6 pound) leg of lamb, boned, butterflied and slightly flattened
olive oil
1 teaspoon dried oregano
1 teaspoon chopped rosemary
1 teaspoon dried thyme
1/2 teaspoon ground cumin
salt and pepper
Heat 2 tablespoons olive oil in a heavy skillet. Add garlic, olives and walnuts. Sauté, stirring, for 1 minute. Add spinach and sauté 2 minutes longer. Season with salt and pepper. Lay lamb out flat. Spread spinach mixture over the lamb. Roll up lengthwise and tie tightly in several places with kitchen string. Rub olive oil over all of the roast. Combine herbs and seasonings on a sheet of waxed paper. Roll the tied roast in them until the outside is well covered, pressing the seasonings into the lamb well with your hands.**
Place the roast in a roasting pan. Roast 10 minutes at 425 degrees. Reduce heat to 375 degrees and roast for 40 minutes longer, or until thermometer inserted into the centre reaches 140 degrees for medium rare (cook longer for more well done). Remove roast from oven and let stand, covered at room temperature 10 to 15 minutes before carving.
**At this point, the roast can be refrigerated, well cover ed, for several hours or overnight before cooking.
Place the roast in a roasting pan. Roast 10 minutes at 425 degrees. Reduce heat to 375 degrees and roast for 40 minutes longer, or until thermometer inserted into the centre reaches 140 degrees for medium rare (cook longer for more well done). Remove roast from oven and let stand, covered at room temperature 10 to 15 minutes before carving.
**At this point, the roast can be refrigerated, well cover ed, for several hours or overnight before cooking.
Main Lamb shanks braised in red wine
Serves: 6
Preparation time: 40 minutes
Cooking time:3 hours
6 lamb shanks, about 1 1/4 pound each to taste salt and pepper
3 teaspoons olive oil
2 teaspoons crushed black peppercorns
2 bay leaves
8 cups vegetable stock or chicken stock
3 cups dry red wine
2 heads garlic, halved crosswise
4 ribs celery, cut into large dice
4 carrots, cut into large dice
1 large onion, peeled and cut into small wedges
1 cup mushrooms, thickly sliced
ROASTED GARLIC AND WHITE BEAN PUREE
Makes about 3 cups
1 1/2 cups dry Great Northern beans
1 onion, cut into 1/4-inch dice
1 rib of celery, cut into 1/4-inch dice
1 carrot, cut into 1/4-inch dice
2 cloves of garlic (1 smashed and 1 minced) and 1 bay leaf
2 sprigs fresh thyme plus 1 teaspoon thyme leaves
6 cups chicken broth
Coarse salt and pepper, to taste
1/3 cup heavy cream
Heat oven to 425 degrees.
Season shanks with salt and pepper. In a large, high-sided oven proof pot, heat the oil until barely smoking.
Sear the shanks in batches until brown on all sides. Put all the shanks in the pot; add peppercorns, bay leaves, stock, wine, garlic, celery, carrots, onions and mushrooms.
Put the pot in the oven and cook until meat is tender, about 2 hours. (can be made a day ahead).
Remove the shanks, mushrooms and onions and set aside. Cover with foil.
Strain the braising liquid into a medium saucepan. Degrease carefully and simmer to reduce the cooking liquid to about one third.
Pour sauce over the shanks and vegetables.
Serve with roasted garlic and white bean puree.
ROASTED GARLIC AND WHITE BEAN PUREE
1. Soak the beans overnight. Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour.
2. Drain the beans; transfer to a 2-quart pot with the diced onion, celery, carrot, smashed garlic, bay leaf, thyme sprigs, 5 cups of broth, salt, and pepper to taste. Bring to a boil. Lower the heat; simmer until beans are very tender, about 90 minutes. If the mixture becomes dry, add some of the remaining broth.
3. Drain the beans; discard the thyme sprigs and bay leaf. Warm the beans in a pan over medium heat. Add the cream, thyme leaves, minced garlic, salt, and pepper. Let simmer. Cook until the cream is reduced and is almost dry on the beans, about 4 to 5 minutes.
4. Puree the beans in a food processor. Adjust seasonings.
Season shanks with salt and pepper. In a large, high-sided oven proof pot, heat the oil until barely smoking.
Sear the shanks in batches until brown on all sides. Put all the shanks in the pot; add peppercorns, bay leaves, stock, wine, garlic, celery, carrots, onions and mushrooms.
Put the pot in the oven and cook until meat is tender, about 2 hours. (can be made a day ahead).
Remove the shanks, mushrooms and onions and set aside. Cover with foil.
Strain the braising liquid into a medium saucepan. Degrease carefully and simmer to reduce the cooking liquid to about one third.
Pour sauce over the shanks and vegetables.
Serve with roasted garlic and white bean puree.
ROASTED GARLIC AND WHITE BEAN PUREE
1. Soak the beans overnight. Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour.
2. Drain the beans; transfer to a 2-quart pot with the diced onion, celery, carrot, smashed garlic, bay leaf, thyme sprigs, 5 cups of broth, salt, and pepper to taste. Bring to a boil. Lower the heat; simmer until beans are very tender, about 90 minutes. If the mixture becomes dry, add some of the remaining broth.
3. Drain the beans; discard the thyme sprigs and bay leaf. Warm the beans in a pan over medium heat. Add the cream, thyme leaves, minced garlic, salt, and pepper. Let simmer. Cook until the cream is reduced and is almost dry on the beans, about 4 to 5 minutes.
4. Puree the beans in a food processor. Adjust seasonings.
Main Lamb stew
Serves: 8
Preparation time: 30 minutes
Cooking time:1 hour 30 minutes
4 pounds lamb shoulder, cut into 2 inch pieces 3 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, crushed and chopped
3 tablespoons tomato paste
3 tablespoons flour
salt and black ground pepper to taste
1 bouquet garni
1 tablespoon chopped parsley
Garnish:
1 pound carrots, peeled
1 pound white turnips, peeled
8 ounces green peas
8 ounces green beans, trimmed
8 ounces pearl onions, peeled
1 1/2 pounds potatoes, peeled
Preheat oven to 350 degrees.
In oven-proof skillet, heat up oil to a smoking point. Brown the lamb pieces. Add onions. Mix with he lamb and brown lightly. Sprinkle the meat with the flour and mix well. Place in the oven for 5 minutes to brown the flour.
Take out of the oven, cover the meat with water. Add tomato paste, garlic, bouquet garni, salt and pepper.
Cover pot, and cook the stew in the oven for 30 minutes.
Evenly shape the carrots, turnips, and potatoes into small footballs. Cut the beans into 1 inch pieces.
Add potatoes and all vegetables to stew. Continue baking until meat and vegetables are tender.
Transfer stew to a serving dish. Sprinkle with parsley and serve hot.
In oven-proof skillet, heat up oil to a smoking point. Brown the lamb pieces. Add onions. Mix with he lamb and brown lightly. Sprinkle the meat with the flour and mix well. Place in the oven for 5 minutes to brown the flour.
Take out of the oven, cover the meat with water. Add tomato paste, garlic, bouquet garni, salt and pepper.
Cover pot, and cook the stew in the oven for 30 minutes.
Evenly shape the carrots, turnips, and potatoes into small footballs. Cut the beans into 1 inch pieces.
Add potatoes and all vegetables to stew. Continue baking until meat and vegetables are tender.
Transfer stew to a serving dish. Sprinkle with parsley and serve hot.
Main Leg of baby lamb nicoise
Serves: 6
Preparation time: 30 minutes
Cooking time:50 minutes
3 lemons 16 baby artichokes
2 legs of baby lamb, 2 1/2 pounds each
1 teaspoon black peppercorns, crushed
3 tablespoons olive oil
2 sprigs fresh thyme
1 bay leaf
1/2 cup onion, chopped
2 garlic cloves, chopped
salt and pepper to taste
1 teaspoon honey
8 plum tomatoes, cored, peeled, halved lengthwise, seeds discarded
1/4 cup black Nicoise olives, pitted
1 tablespoon italian parsley, chopped
Zest lemons and cut into julienne. Make juice with two.
Zest lemons and cut into julienne. Make juice with two.
Using a lemon zester or a microplane, remove the very top layer of lemon skin and as little as possible of the spongy white pith lying just beneath. All of the aromatic and tasty oils reside in that top layer, while the pith starts to get pretty bitter. Blanch lemon zest in boiling water. Strain and set aside.
Remove the outer leaves of the baby artichokes. Cut off leaves 1 inch above the hearts, and trim the bottoms until round and smooth. Halve the artichokes lengthwise and toss them in 1 tablespoon lemon juice. Set aside.
Remove lamb hip bone and fat. Season with pepper and salt. Heat oil in a roasting pan.
Brown lamb on all sides. Add thyme, bay leaf, onion, garlic, salt and pepper and artichokes. Stir well.
Roast in 425 degree oven 25 to 30 minutes tossing vegetables every 10 minutes.
Brush the legs with the honey, pour 2 tablespoons lemon juice over meat with lemon zest. Mix well and roast for 5 minutes. Add tomatoes and roast for 15 minutes.
Remove from oven when done. For rare inside temperature of lamb is 130 to 140 degrees, medium-rare, 145-155, and for well done, above 170 degrees.
Transfer lamb to a platter. Add 2 tablespoons water to vegetable mix. Taste for seasonings. Crush pitted olives with a mallet.
Carve lamb, surround with vegetables. Sprinkle with olives.
Using a lemon zester or a microplane, remove the very top layer of lemon skin and as little as possible of the spongy white pith lying just beneath. All of the aromatic and tasty oils reside in that top layer, while the pith starts to get pretty bitter. Blanch lemon zest in boiling water. Strain and set aside.
Remove the outer leaves of the baby artichokes. Cut off leaves 1 inch above the hearts, and trim the bottoms until round and smooth. Halve the artichokes lengthwise and toss them in 1 tablespoon lemon juice. Set aside.
Remove lamb hip bone and fat. Season with pepper and salt. Heat oil in a roasting pan.
Brown lamb on all sides. Add thyme, bay leaf, onion, garlic, salt and pepper and artichokes. Stir well.
Roast in 425 degree oven 25 to 30 minutes tossing vegetables every 10 minutes.
Brush the legs with the honey, pour 2 tablespoons lemon juice over meat with lemon zest. Mix well and roast for 5 minutes. Add tomatoes and roast for 15 minutes.
Remove from oven when done. For rare inside temperature of lamb is 130 to 140 degrees, medium-rare, 145-155, and for well done, above 170 degrees.
Transfer lamb to a platter. Add 2 tablespoons water to vegetable mix. Taste for seasonings. Crush pitted olives with a mallet.
Carve lamb, surround with vegetables. Sprinkle with olives.
Main Mediterranean fillets of cod
Serves: 6
Preparation time: 30 minutes
Cooking time:30 minutes
1/2 cup oil 8 ounces fresh fennel cut into small wedges
10 ounces tomatoes
2 cloves crushed garlic
1 teaspoon saffron
1/4 teaspoon cumin
1/4 teaspoon ground coriander
6 7-ounce cod fillets
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup seasoned breadcrumbs
1 cup dry white wine
Garnish with dill sprigs
6 lemon wedges
Heat the oil in a saute pan. Stir in the fennel and cook over low heat for 10 minutes. Peel tomatoes, remove seeds, and chop. Add the tomatoes, garlic and saffron to the fennel. Season with cumin and coriander. Simmer for 20 minutes.
Arrange the fish fillets in a buttered baking dish. Season with salt and pepper. Cover with breadcrumbs. Pour the wine over and cover with the sauce.
Bake for 10 minutes at 400 F (205 C). Transfer the fillets onto serving platter. Simmer sauce to reduce. Coat with the sauce.
Garnish with dill and lemon wedges.
Arrange the fish fillets in a buttered baking dish. Season with salt and pepper. Cover with breadcrumbs. Pour the wine over and cover with the sauce.
Bake for 10 minutes at 400 F (205 C). Transfer the fillets onto serving platter. Simmer sauce to reduce. Coat with the sauce.
Garnish with dill and lemon wedges.
Main Navarin of lamb with vegetables
Serves: 8
Preparation time: 30 minutes
Cooking time:50 minutes
4 pounds lamb shoulder, cut into 2 inch pieces 3 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, crushed and chopped
3 tablespoons tomato paste
3 tablespoons flour
salt and black ground pepper to taste
1 bouquet garni
1 tablespoon chopped parsley
Garnish:
1 pound carrots, peeled
1 pound white turnips, peeled
8 ounces green peas
8 ounces green beans, trimmed
8 ounces pearl onions, peeled
1 1/2 pounds potatoes, peeled
Preheat oven to 350 degrees.
In oven-proof skillet, heat up oil to a smoking point. Brown the lamb pieces. Add onions. Mix with he lamb and brown lightly. Sprinkle the meat with the flour and mix well. Place in the oven for 5 minutes to brown the flour.
Take out of the oven, cover the meat with water. Add tomato paste, garlic, bouquet garni, salt and pepper.
Cover pot, and cook the stew in the oven for 30 minutes.
Evenly shape the carrots, turnips, and potatoes into small footballs. Cut the beans into 1 inch pieces.
Add potatoes and all vegetables to stew. Continue baking until meat and vegetables are tender.
Transfer stew to a serving dish. Sprinkle with parsley and serve hot.
In oven-proof skillet, heat up oil to a smoking point. Brown the lamb pieces. Add onions. Mix with he lamb and brown lightly. Sprinkle the meat with the flour and mix well. Place in the oven for 5 minutes to brown the flour.
Take out of the oven, cover the meat with water. Add tomato paste, garlic, bouquet garni, salt and pepper.
Cover pot, and cook the stew in the oven for 30 minutes.
Evenly shape the carrots, turnips, and potatoes into small footballs. Cut the beans into 1 inch pieces.
Add potatoes and all vegetables to stew. Continue baking until meat and vegetables are tender.
Transfer stew to a serving dish. Sprinkle with parsley and serve hot.
Main Pan-seared cod fillets in white wine and tamato basil sauce
Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
For the White Wine Tomato Basil Sauce:2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
3 large cloves garlic, finely minced
1 cup Marinara sauce or tomato sauce
1 cup diced peeled tomatoes
1/4 cup dry white wine
1/2 cup fresh basil, finely chopped
2 tablespoons fresh lemon juice
1/2 teaspoon fresh lemon zest
salt to taste
1 teaspoon granulated sugar
1/4 teaspoon fresh ground black pepper
For the Cod:
2 tablespoons olive oil
4 - 6 ounce fillets fresh cod
Salt and pepper
For the White Wine Tomato Basil Sauce:Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the tomato sauce, diced peeled tomatoes and the white wine. Cook 9 to 12 minutes, stirring over low heat. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed. For the Cod:Heat oil in a large saute pan over medium heat. Pat the cod dry with paper towels. Then season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking for another 3 to 4 minutes, OR until it's cooked through. Pour the white wine tomato basil sauce over the cod, let the sauce warm up for a minute, then remove from heat and and serve at once.
Main Pan-smoked salmon
This is a home-made hot smoked salmon that gives great results. Use a 10 to 11 inch round cast-iron skillet, a round wire cake rack with 1 inch high feet to sit in the bottom of the skillet.
Serves: 4
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
4 4-ounce salmon fillets
1 tablespoon wood chips
1 teaspoon olive oil
Serves: 4
Preparation time: 3 hours
Cooking time:15 minutes
2 teaspoons sugar 1 teaspoon coarse salt
1 teaspoon freshly ground pepper
4 4-ounce salmon fillets
1 tablespoon wood chips
1 teaspoon olive oil
In a small bowl, combine the sugar, salt, and pepper.
Place the salmon fillets in a shallow dish, and sprinkle the mixture over each fillet. Turn the fillets over. Cover dish with plastic wrap, and refrigerate for 1 to 3 hours.
Line a 10-inch round cast-iron skillet with aluminum foil.
Cut a 2-inch hole in the center where the wood chips will be placed in direct contact with the bottom of the skillet.
Heat the skillet over high heat until very hot, about 3 to 5 minutes.
Line a heavy lid to fit the skillet. Brush the salmon fillets with the olive oil.
Arrange the wood chips in center of hot pan. Place a wire rack with 1-inch high feet in the hot skillet.
Arrange the salmon fillets on the rack. Cover tightly. Reduce the heat to medium. Smoke the salmon fillets for about 10 minutes.
Test the inside of fillets for doneness.
Serve at once or refrigerate and serve cold.
Place the salmon fillets in a shallow dish, and sprinkle the mixture over each fillet. Turn the fillets over. Cover dish with plastic wrap, and refrigerate for 1 to 3 hours.
Line a 10-inch round cast-iron skillet with aluminum foil.
Cut a 2-inch hole in the center where the wood chips will be placed in direct contact with the bottom of the skillet.
Heat the skillet over high heat until very hot, about 3 to 5 minutes.
Line a heavy lid to fit the skillet. Brush the salmon fillets with the olive oil.
Arrange the wood chips in center of hot pan. Place a wire rack with 1-inch high feet in the hot skillet.
Arrange the salmon fillets on the rack. Cover tightly. Reduce the heat to medium. Smoke the salmon fillets for about 10 minutes.
Test the inside of fillets for doneness.
Serve at once or refrigerate and serve cold.
Main Provencale salt cod and potato puree
Serves: 6
Preparation time:30 minutes
Cooking time:40 minutes
1 pound salt cod, desalted 2 medium onions, quartered
7 large cloves garlic (3 halved, 4 minced)
2 bay leaves
12 ounces potatoes
2/3 cup milk
3/4 cup extra virgin olive oil
3/4 teaspoon coarse salt ground black pepper to taste
Heat the oven to 375 degrees.
Oil a small (4 cup) gratin dish. In a saucepan, combine 2 quarts water with the onions, the halved garlic and bay leaves. Bring to a boil, reduce to a simmer, add the salt cod, and cover the pot tightly. Turn off the heat and let the fish sit in the water 10 to 15 minutes. Remove from the water and set aside the water for cooking the potatoes. When the fish is cool enough to handle, pick out any bones and remove any skin. Flake the fish. Transfer to a food processor.
Simmer the potatoes until very tender. Drain the potatoes and mash. Add 1/3 cup of the milk and 1/4 cup of the olive oil to the potatoes and combine well. In a saucepan, heat another 1/4 cup of the olive oil over medium-low heat and add the minced garlic. When garlic begins to sizzle, remove pan from heat. Add the garlic and oil, along with the the salt, to the salt cod in the processor.
Combine the remaining 1/3 cup of milk and 1/4 cup oil and add to processor in slow stream. Continue to process until fluffy.
Add the salt cod purée to to the potato mixture and combine well. Season with pepper.
Spoon the mixture into the gratin dish, drizzle with 1 to 2 tablespoons olive oil, and bake until the top begins to brown. Serve hot.
Oil a small (4 cup) gratin dish. In a saucepan, combine 2 quarts water with the onions, the halved garlic and bay leaves. Bring to a boil, reduce to a simmer, add the salt cod, and cover the pot tightly. Turn off the heat and let the fish sit in the water 10 to 15 minutes. Remove from the water and set aside the water for cooking the potatoes. When the fish is cool enough to handle, pick out any bones and remove any skin. Flake the fish. Transfer to a food processor.
Simmer the potatoes until very tender. Drain the potatoes and mash. Add 1/3 cup of the milk and 1/4 cup of the olive oil to the potatoes and combine well. In a saucepan, heat another 1/4 cup of the olive oil over medium-low heat and add the minced garlic. When garlic begins to sizzle, remove pan from heat. Add the garlic and oil, along with the the salt, to the salt cod in the processor.
Combine the remaining 1/3 cup of milk and 1/4 cup oil and add to processor in slow stream. Continue to process until fluffy.
Add the salt cod purée to to the potato mixture and combine well. Season with pepper.
Spoon the mixture into the gratin dish, drizzle with 1 to 2 tablespoons olive oil, and bake until the top begins to brown. Serve hot.
Main Rack of lamb with mushroom crust
Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
2 ounces dried black trumpet or other dried mushrooms 1 egg
salt and black pepper to taste
flour for dredging
2 racks of lamb, boned and trimmed
4 medium leeks, trimmed of hard green parts, split in half, well washed and roughly chopped
1 tablespoon butter
4 tablespoons extra virgin olive oil
4 ounces fresh shiitake, trimmed and cut into chunks
2 cloves garlic, lightly smashed
2 sprigs thyme
In a coffee grinder or spice grinder, grind dried mushrooms to the consistency of coffee. Set aside.
Beat egg in a bowl, with salt and pepper. Dip lamb in flour, shaking off excess. Dip it into egg, and then into mushrooms.
Pat mushrooms to adhere; coat lamb heavily. Refrigerate for about 1 hour or up to 4 hours.
Cook leeks in salted boiling water. Drain, and puree with butter. Season with salt and pepper. Reserve. In a medium skillet, heat half of the oil. Saute mushrooms, garlic and thyme until mushrooms are tender.
Preheat oven to 500 degrees. Place remaining oil in an oven-proof skillet. Heat to medium-high. Add lamb.
Cook for 2 minutes on one side. Turn and place skillet in the oven for 5 to 6 minutes for rare, medium-rare, (125 degrees) or longer for medium. Let lamb rest for 5 minutes then cut into 3/4-inch-thick slices.
Place a dollop of leek purée on each plate; top with portions of mushrooms. Place lamb on top.
Beat egg in a bowl, with salt and pepper. Dip lamb in flour, shaking off excess. Dip it into egg, and then into mushrooms.
Pat mushrooms to adhere; coat lamb heavily. Refrigerate for about 1 hour or up to 4 hours.
Cook leeks in salted boiling water. Drain, and puree with butter. Season with salt and pepper. Reserve. In a medium skillet, heat half of the oil. Saute mushrooms, garlic and thyme until mushrooms are tender.
Preheat oven to 500 degrees. Place remaining oil in an oven-proof skillet. Heat to medium-high. Add lamb.
Cook for 2 minutes on one side. Turn and place skillet in the oven for 5 to 6 minutes for rare, medium-rare, (125 degrees) or longer for medium. Let lamb rest for 5 minutes then cut into 3/4-inch-thick slices.
Place a dollop of leek purée on each plate; top with portions of mushrooms. Place lamb on top.
Main Roasted cod with parma ham and fresh sage
Serves: 6
Preparation time: 20 minutes
Cooking time:25 minutes
6 4 to 5 ounce cod filets 6 fresh sage leaves
6 paper thin slices Parma ham
1/2 head of Savoy cabbage
1 medium onion
3 tablespoons vegetable oil
1 tablespoon ground coriander
to taste, coarse salt and pepper
2 tablespoons chopped fresh parsley
3 tablespoons flour
1 1/2 teaspoons cracked black pepper
1 cup dry white wine
1/2 cup blanched, finely diced carrot
grated zest of one lemon
juice of one lemon
1 cup chicken stock
1 tablespoon butter
1 tablespoon minced fresh sage
Pat the cod dry. Place a sage leaf in the center of the top of each piece. Wrap a slice of ham around the fish, leaving sides uncovered, and stick a toothpick into the ham at the point where it meets to hold it in place. Cover and refrigerate until ready to cook.
Wash, dry and core cabbage, keeping it in one piece. Lay the cabbage, cut side down, on a clean, flat work surface. Using a very sharp knife, slice the cabbage lengthwise, into very fine shavings. Set aside. Peel and finely dice onion.
Heat 1 tablespoon of oil in large saute pan over medium heat. Add the onion and saute until slightly brown. Add the cabbage and coriander and toss to coat. Lower heat and saute until just softened. Season to taste with salt and pepper and stir in parsley. Remove from heat. Partially cover and keep warm.
Heat remaining 2 tablespoons oil in non stick pan. Lightly dust fish with flour and cracked pepper. Lay the cod into the pan, top down. Sear for 3 minutes. Turn and sear on other side until just rare in the center. Using a slotted spatula remove to a warm platter.
Place a piece of paper over to keep warm. Add the wine, carrot and lemon zest and juice to the same pan over medium-high heat.
Cook, stirring occasionally until pan is almost dry. Add the stock and butter. Bring to a boil and cook, stirring constantly until slightly thickened. Stir in minced sage and season to taste with salt and pepper. Remove from heat.
Place equal portions of cabbage in the center of each of 6 warm plates. Set a piece of cod in the center of each, carefully removing the toothpick. Return sauce to high heat and quickly bring to a boil. Remove from heat and spoon equal portions over the top of each piece of cod. Serve immediately.
Wash, dry and core cabbage, keeping it in one piece. Lay the cabbage, cut side down, on a clean, flat work surface. Using a very sharp knife, slice the cabbage lengthwise, into very fine shavings. Set aside. Peel and finely dice onion.
Heat 1 tablespoon of oil in large saute pan over medium heat. Add the onion and saute until slightly brown. Add the cabbage and coriander and toss to coat. Lower heat and saute until just softened. Season to taste with salt and pepper and stir in parsley. Remove from heat. Partially cover and keep warm.
Heat remaining 2 tablespoons oil in non stick pan. Lightly dust fish with flour and cracked pepper. Lay the cod into the pan, top down. Sear for 3 minutes. Turn and sear on other side until just rare in the center. Using a slotted spatula remove to a warm platter.
Place a piece of paper over to keep warm. Add the wine, carrot and lemon zest and juice to the same pan over medium-high heat.
Cook, stirring occasionally until pan is almost dry. Add the stock and butter. Bring to a boil and cook, stirring constantly until slightly thickened. Stir in minced sage and season to taste with salt and pepper. Remove from heat.
Place equal portions of cabbage in the center of each of 6 warm plates. Set a piece of cod in the center of each, carefully removing the toothpick. Return sauce to high heat and quickly bring to a boil. Remove from heat and spoon equal portions over the top of each piece of cod. Serve immediately.
Main Roasted lamb rib eye with sweet garlic
Serves: 6
Preparation time: 30 minutes
Cooking time:40 minutes
3 single racks of lamb 1 medium onion
1 large carrot
1 stalk of celery
6 peppercorns
2 bay leaves
3 cups veal stock
coarse salt and pepper to taste
1 pound Swiss chard
2 teaspoons olive oil
1 1/2 tablespoons chopped fresh rosemary
12 cloves garlic, peeled
6 sprigs fresh rosemary
Remove the eye from each rack of lamb, leaving a bit of the cap fat (the layer of fat that covers the eye) on the meat and chopping the bones. Reserve the bones and meat scraps.
Peel and trim onion and carrot. Wash and trim celery. Dice the onion and cut the carrot and celery crosswise into 1/2-inch thick slices.
Combine vegetables with the lamb bones and scraps, peppercorns, and bay leaves in large roasting pan.
Roast, stirring occasionally until golden brown. Remove from oven and place over medium high heat. Add 6 cups of water and the veal stock and bring to a boil.
Simmer for 45 minutes. Remove from heat. Strain liquid in saucepan and discard the solids. Skim fat from top of the liquid. Simmer until reduced to 1 1/2 cups. Taste and adjust seasonings.
Wash the chard and remove any tough stems. Place in boiling salted water to cover and blanch for 30 seconds.
Drain and refresh under cold running water. Wrap in a clean kitchen towel and twist to squeeze out all moisture. Unwrap and set aside. Preheat oven to 400 degrees.
Heat the oil in large ovenproof skillet over medium heat.
Season the lamb with chopped rosemary and salt and pepper. Place, fat side down, in the hot pan and sear until nicely browned. Add garlic and sear the remaining sides until just browned, turning garlic as lamb sears. Place pan in oven and roast until medium rare on an instant read thermometer. Remove from oven and place on rack to rest for 5 minutes. Lightly cover and keep warm.
Carefully, pick garlic out of the pan, making sure no grease is attached, and add to the reserved sauce.
Place over medium heat to heat through. Wipe lamb roasting pan clear of excess grease.
Return to medium heat and add reserved chard. Saute, adding 1 tablespoon olive oil, if necessary until heated through. Season with salt and pepper.
Place equal portions of chard in the center of each of 6 warm plates. Slice each rib eye into 6 pieces.
Arrange 3 slices on top of chard. Spoon some sauce, along with 2 garlic cloves per serving over the lamb. Place a rosemary sprig in the center.
Peel and trim onion and carrot. Wash and trim celery. Dice the onion and cut the carrot and celery crosswise into 1/2-inch thick slices.
Combine vegetables with the lamb bones and scraps, peppercorns, and bay leaves in large roasting pan.
Roast, stirring occasionally until golden brown. Remove from oven and place over medium high heat. Add 6 cups of water and the veal stock and bring to a boil.
Simmer for 45 minutes. Remove from heat. Strain liquid in saucepan and discard the solids. Skim fat from top of the liquid. Simmer until reduced to 1 1/2 cups. Taste and adjust seasonings.
Wash the chard and remove any tough stems. Place in boiling salted water to cover and blanch for 30 seconds.
Drain and refresh under cold running water. Wrap in a clean kitchen towel and twist to squeeze out all moisture. Unwrap and set aside. Preheat oven to 400 degrees.
Heat the oil in large ovenproof skillet over medium heat.
Season the lamb with chopped rosemary and salt and pepper. Place, fat side down, in the hot pan and sear until nicely browned. Add garlic and sear the remaining sides until just browned, turning garlic as lamb sears. Place pan in oven and roast until medium rare on an instant read thermometer. Remove from oven and place on rack to rest for 5 minutes. Lightly cover and keep warm.
Carefully, pick garlic out of the pan, making sure no grease is attached, and add to the reserved sauce.
Place over medium heat to heat through. Wipe lamb roasting pan clear of excess grease.
Return to medium heat and add reserved chard. Saute, adding 1 tablespoon olive oil, if necessary until heated through. Season with salt and pepper.
Place equal portions of chard in the center of each of 6 warm plates. Slice each rib eye into 6 pieces.
Arrange 3 slices on top of chard. Spoon some sauce, along with 2 garlic cloves per serving over the lamb. Place a rosemary sprig in the center.
Main The pan-seared salmon
A Simple, quick weeknight meal. Can be doubled
Serves: 2
Brine: 3 Tablespoons of salt dissolved in 4 cups of water
1 teaspoon vegetable oil
1 recipe Sauce beurre blanc
Steamed red potatoes.
parsley for garnish
Serves: 2
Preparation time:20 minutes
Cooking time:12 minutes
two 8-oz salmon fillets with skin onBrine: 3 Tablespoons of salt dissolved in 4 cups of water
1 teaspoon vegetable oil
1 recipe Sauce beurre blanc
Steamed red potatoes.
parsley for garnish
Immerse the salmon fillets in the cold brine for 15 minutes. Make the sauce while the salmon is in the brine.
Remove from the solution, pat to dry the excess moisture ensures that the fillets will cook to a golden brown.
Start the fillets skin side down in a cold oiled pan allows the interior to start cooking through gently; then, when the pan is fully hot, flip the fillets so that a crust can form on the flesh side and the fish can finish cooking through, about 10 minutes for a 1-inch thick fillet. Remove the skin.
Serve with steamed potatoes and beurre blanc.
Remove from the solution, pat to dry the excess moisture ensures that the fillets will cook to a golden brown.
Start the fillets skin side down in a cold oiled pan allows the interior to start cooking through gently; then, when the pan is fully hot, flip the fillets so that a crust can form on the flesh side and the fish can finish cooking through, about 10 minutes for a 1-inch thick fillet. Remove the skin.
Serve with steamed potatoes and beurre blanc.
Main Blinis
Blinis are small light pancakes and can be prepared days ahead, and frozen. They are served as appetizers or hors d'oeuvre and topped with smoked salmon, salmon rillettes, salmon mousse, salmon tartar, salmon pâté. See each recipe for more details.
Serves: 14
1 cup milk, warmed
1 cup all purpose flour
1 cup buckwheat flour
3 egg yolks
1 teaspoon salt
1/2 cup milk
3 egg whites
1/2 teaspoon cream of tartar
Serves: 14
Preparation time: 30 minutes
Cooking time:20 minutes
1 1/2 teaspoons active dry yeast 1 cup milk, warmed
1 cup all purpose flour
1 cup buckwheat flour
3 egg yolks
1 teaspoon salt
1/2 cup milk
3 egg whites
1/2 teaspoon cream of tartar
Dissolve the yeast in the warm milk. Place the flour in a large bowl and make a well in the center. Add the milk and yeast mixture, the egg yolks and salt. Mix well together. Cover the bowl and leave to rise at room temperature until doubled in volume.
Stir in the remaining milk. Beat the egg whites with the cream of tartar until stiff. Fold in the batter mixture.
Heat a large non stick frying pan over medium heat. Using a teaspoon, spoon enough batter in pan to form small 2-inch round pancakes. Brown on one side, and turn once to cook the other side.
Transfer to a tray. Cover with foil.
Stir in the remaining milk. Beat the egg whites with the cream of tartar until stiff. Fold in the batter mixture.
Heat a large non stick frying pan over medium heat. Using a teaspoon, spoon enough batter in pan to form small 2-inch round pancakes. Brown on one side, and turn once to cook the other side.
Transfer to a tray. Cover with foil.
Main Smoked salmon spirals
This appetizer roll can be frozen. When assembled, it can be refrigerated for hours before serving.
Serves: 4
8 ounces cream cheese, softened
1 tablespoon fresh dill, chopped
1 tablespoon tiny capers, drained
1 hot house cucumber
dill sprigs
Serves: 4
Preparation time: 15 minutes
8 ounces smoked salmon, thinly sliced 8 ounces cream cheese, softened
1 tablespoon fresh dill, chopped
1 tablespoon tiny capers, drained
1 hot house cucumber
dill sprigs
Arrange the smoked salmon slices on a sheet of film wrap in a 12 by 8 inch rectangle.
Mix the cream cheese with the chopped dill; spread over the surface of the smoked salmon.
Sprinkle capers over the cream cheese. Roll up the smoked salmon jelly roll style to form a cylinder. Enclose in the film wrap. Refrigerate for several hour, until the cylinder is firm. Wash the cucumber. Slice across in quarter inch slices.
Thaw salmon roll if frozen. Slice thinly, and arrange on cucumber slices. Garnish with dill sprigs.
PRESENTATION
Arrange the hors d'oeuvres on a tray. Garnish center of tray with a small bunch of fresh dill.
Mix the cream cheese with the chopped dill; spread over the surface of the smoked salmon.
Sprinkle capers over the cream cheese. Roll up the smoked salmon jelly roll style to form a cylinder. Enclose in the film wrap. Refrigerate for several hour, until the cylinder is firm. Wash the cucumber. Slice across in quarter inch slices.
Thaw salmon roll if frozen. Slice thinly, and arrange on cucumber slices. Garnish with dill sprigs.
PRESENTATION
Arrange the hors d'oeuvres on a tray. Garnish center of tray with a small bunch of fresh dill.
Main Smoked salmon wrapped in cucumber sticks
The smoked salmon is wrapped around cucumber sticks and served as hors d'oeuvre with a tart sherry vinegar dip, and can be assembled 2 hours before serving.
Serves: 6
1/4 cup sun-dried tomatoes in oil, drained and diced
3 scallions, white part only, thinly sliced across
1 tablespoon fresh dill, chopped
1/2 cup heavy cream
1 teaspoon ground coriander
1 1/2 tablespoon sherry vinegar
to taste salt and ground black pepper
for the smoked salmon sticks:
1/2 hothouse cucumber
1/4 pound smoked salmon, sliced thin
Serves: 6
Preparation time: 15 minutes
for the sherry vinegar dip: 1/4 cup sun-dried tomatoes in oil, drained and diced
3 scallions, white part only, thinly sliced across
1 tablespoon fresh dill, chopped
1/2 cup heavy cream
1 teaspoon ground coriander
1 1/2 tablespoon sherry vinegar
to taste salt and ground black pepper
for the smoked salmon sticks:
1/2 hothouse cucumber
1/4 pound smoked salmon, sliced thin
Prepare the sherry vinegar dip:
Mix the sun-dried tomatoes, scallions, dill, heavy cream, coriander, sherry vinegar, salt and pepper in a bowl. Refrigerate until ready for use. Wash cucumber under cold water. Cut across into 4 equal pieces. Split each piece into 6 to 8 sticks.
Cut the smoked salmon into strips, 1 inch wide and about 2 inches long. Wrap a strip of smoked salmon around the bottom of each cucumber stick and refrigerate.
PRESENTATION
Serve this hors d'oeuvre on a tray. Pour the dip in a small serving bowl and place in the center of the tray. Arrange the cucumber slices sticks on one side of the tray, and the toast fingers on the other side. Dip the cucumber-salmon sticks in the dip and enjoy with the toast.
Mix the sun-dried tomatoes, scallions, dill, heavy cream, coriander, sherry vinegar, salt and pepper in a bowl. Refrigerate until ready for use. Wash cucumber under cold water. Cut across into 4 equal pieces. Split each piece into 6 to 8 sticks.
Cut the smoked salmon into strips, 1 inch wide and about 2 inches long. Wrap a strip of smoked salmon around the bottom of each cucumber stick and refrigerate.
PRESENTATION
Serve this hors d'oeuvre on a tray. Pour the dip in a small serving bowl and place in the center of the tray. Arrange the cucumber slices sticks on one side of the tray, and the toast fingers on the other side. Dip the cucumber-salmon sticks in the dip and enjoy with the toast.
Main Potato pancakes with smoked salmon and creme fraiche
Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
2 lbs peeled and cubed potatoes1/4 cup cream
1/4 cup wheat flour or cornstarch
2 eggs, lightly beaten
5 oz (150 g) smoked salmon slices
2 tbsp creme fraiche or light sour cream
garnish chives and lemon wedges
Cook potatoes in salted water for 10-15 minutes until tender. Drain well and mash with 1 tablespoon cream.
Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.
Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.
Main Smoked salmon spread with capers
Serves: 8
Preparation time: 10 minutes
1 cup smoked salmon, chopped 6 ounces cream cheese, softened
1 teaspoon lemon juice
1 tablespoon milk
1 tablespoon capers, rinsed and drained
1/2 teaspoon seafood seasoning
Combine all ingredients in a food processor. Mix until smooth. Transfer to a bowl. Cover with plastic wrap and chill. Serve with crackers or bread as an appetizer.
Main Smoked salmon roulades
Serves: 8
Preparation time: 20 minutes
Cooking time:12 minutes
1 tablespoon butter, melted 4 tablespoons dill, chopped
1 tablespoon parsley, chopped
1 tablespoon parmesan cheese, grated
4 eggs yolks
1 tablespoon cornstarch
4 egg whites
1/4 teaspoon cream of tartar
6 ounces cream cheese, softened
1 tablespoon capers, drained
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 teaspoon seasoned salt
4 ounces smoked salmon, sliced
Preheat oven to 375 degrees. Line a baking pan, 8-inch by 12 inch with parchment paper. Brush with butter.
In a medium mixing bowl, combine dill, parsley, parmesan cheese, egg yolks, and cornstarch. Whisk egg whites with the cream of tartar until medium stiff. Fold into the herb mixture.
Spread evenly over the surface of pan. Bake for 10 to 12 minutes. Remove from oven, and turn the pan over a sheet of wax paper or parchment paper. Peel away the paper lining. allow to cool.
In a medium mixing bowl, combine the cream cheese, capers, salt, pepper, and seasoned salt. Spread over the surface of the baked roulade. Arrange the slices of smoked salmon over the cream cheese mixture.
Roll up tightly from one end, jelly roll style.
Enclose in the wax paper or parchment paper and refrigerate for 2 hours or more.
PRESENTATION
Unwrap the salmon roulade, and slice into 1/4 inch circles. Arrange on a serving tray, and serve cold.
In a medium mixing bowl, combine dill, parsley, parmesan cheese, egg yolks, and cornstarch. Whisk egg whites with the cream of tartar until medium stiff. Fold into the herb mixture.
Spread evenly over the surface of pan. Bake for 10 to 12 minutes. Remove from oven, and turn the pan over a sheet of wax paper or parchment paper. Peel away the paper lining. allow to cool.
In a medium mixing bowl, combine the cream cheese, capers, salt, pepper, and seasoned salt. Spread over the surface of the baked roulade. Arrange the slices of smoked salmon over the cream cheese mixture.
Roll up tightly from one end, jelly roll style.
Enclose in the wax paper or parchment paper and refrigerate for 2 hours or more.
PRESENTATION
Unwrap the salmon roulade, and slice into 1/4 inch circles. Arrange on a serving tray, and serve cold.
Main Carpaccio of marinated salmon
The raw paper-thin fresh salmon is combined a tangy dressing and a garnish of roasted sweet red peppers, and diced fresh tomatoes. You can prepare the salmon 2 hours in advance. Season only when ready to serve.
Serves: 6
5 tablespoons green peppercorns, chopped
2 tablespoons lemon juice
to taste, salt
5 tablespoons olive oil
1 large sweet red pepper
2 large tomatoes
6 sprigs fresh parsley
12 slices toasted french bread
Serves: 6
Preparation time: 30 minutes
1 pound salmon fillet, fresh 5 tablespoons green peppercorns, chopped
2 tablespoons lemon juice
to taste, salt
5 tablespoons olive oil
1 large sweet red pepper
2 large tomatoes
6 sprigs fresh parsley
12 slices toasted french bread
When serving raw fish, you must buy extra-fresh fish of the highest quality and serve it the same day. Bone and skin the salmon fillet. Cut into 6 equal slices.
Lay an 11-inch square sheet of plastic wrap flat on a working surface. Place one slice of salmon in the middle and cover with a second 11-inch square of plastic.
Gently flatten the salmon with a meat pounder, mallet, or a heavy skillet into a disk about 5 to 6 inches in diameter, shaping it as round and thin as possible. Repeat the same process with the other 5 pieces of salmon.
Stack the 6 wrapped salmon disks on a plate and refrigerate until needed.
In a cup, mix the green peppercorns, lemon juice, salt, and oil. Set the carpaccio dressing aside. Preheat broiler.
Split the red peppers in halves; remove seeds. Place the red pepper halves on an oiled baking sheet and broil until skin becomes dark, about 10 minutes. Remove from heat and let cool.
Peel the blackened skin off under cold water. Pat dry with paper towel, cut into matchsticks, and set aside.
Dip the tomatoes in boiling water for 8 to 10 seconds, transfer to cold water for a minute. Peel the tomatoes, split in halves, squeeze the seeds out. Cut tomato pieces into 1/4-inch dices, and set aside.
Remove the wrapped salmon slices from the refrigerator. Discard the top layer of plastic from each salmon disk and place salmon side down on a cold serving plate. Discard the remaining sheet of plastic. Repeat the same process with the remaining salmon disks.
PRESENTATION
Drizzle the carpaccio dressing equally over each salmon disk. Garnish each plate with the red pepper strips, diced tomatoes, and parsley sprigs.
Serve with toasted french bread.
Note: Another variation is to serve the salmon carpaccio with a gazpacho salad or a tabouleh salad.
Lay an 11-inch square sheet of plastic wrap flat on a working surface. Place one slice of salmon in the middle and cover with a second 11-inch square of plastic.
Gently flatten the salmon with a meat pounder, mallet, or a heavy skillet into a disk about 5 to 6 inches in diameter, shaping it as round and thin as possible. Repeat the same process with the other 5 pieces of salmon.
Stack the 6 wrapped salmon disks on a plate and refrigerate until needed.
In a cup, mix the green peppercorns, lemon juice, salt, and oil. Set the carpaccio dressing aside. Preheat broiler.
Split the red peppers in halves; remove seeds. Place the red pepper halves on an oiled baking sheet and broil until skin becomes dark, about 10 minutes. Remove from heat and let cool.
Peel the blackened skin off under cold water. Pat dry with paper towel, cut into matchsticks, and set aside.
Dip the tomatoes in boiling water for 8 to 10 seconds, transfer to cold water for a minute. Peel the tomatoes, split in halves, squeeze the seeds out. Cut tomato pieces into 1/4-inch dices, and set aside.
Remove the wrapped salmon slices from the refrigerator. Discard the top layer of plastic from each salmon disk and place salmon side down on a cold serving plate. Discard the remaining sheet of plastic. Repeat the same process with the remaining salmon disks.
PRESENTATION
Drizzle the carpaccio dressing equally over each salmon disk. Garnish each plate with the red pepper strips, diced tomatoes, and parsley sprigs.
Serve with toasted french bread.
Note: Another variation is to serve the salmon carpaccio with a gazpacho salad or a tabouleh salad.
Main Crispy salmon nuggets in kataifi crust
kataifi is a Middle Eastern pastry that resembles shredded phyllo.
In this recipe, it adds a crisp touch to the salmon nuggets. You may also use shrimp instead of salmon.
Serves: 4
1/3 cup basil leaves, finely shredded
1/3 cup chives, cut in 1-inch lengths
1 large egg
1 tablespoon water
All-purpose flour, for dredging
16 small bite-size cubes of salmon
Freshly ground pepper
Vegetable oil, for frying
Dipping sauce
Serves: 4
Preparation time:15 minutes
Cooking time:10 minutes
1/4 pound kataifi dough, snipped into 4-inch lengths 1/3 cup basil leaves, finely shredded
1/3 cup chives, cut in 1-inch lengths
1 large egg
1 tablespoon water
All-purpose flour, for dredging
16 small bite-size cubes of salmon
Freshly ground pepper
Vegetable oil, for frying
Dipping sauce
In a large, shallow dish, separate the kataifi dough into individual threads using your fingers. Add the basil and chives and toss to distribute throughout the pastry.
In a shallow bowl, beat the egg with the water. Spread the flour in another shallow bowl. Season the salmon cubes with salt and pepper. Dredge them in the flour and shake off the excess, then dip them in the beaten egg and roll in the kataifi; press to help it adhere.
Set a rack over a baking sheet. In a large, deep skillet, heat 1 inch of vegetable oil to 350°. Fry 4 or 5 salmon pieces at a time until the kataifi is golden brown and crisp, about 2 to 3 minutes minutes. Drain the salmon nuggets on the rack. Season with salt. Serve the nuggets with your favorite dipping sauce.
In a shallow bowl, beat the egg with the water. Spread the flour in another shallow bowl. Season the salmon cubes with salt and pepper. Dredge them in the flour and shake off the excess, then dip them in the beaten egg and roll in the kataifi; press to help it adhere.
Set a rack over a baking sheet. In a large, deep skillet, heat 1 inch of vegetable oil to 350°. Fry 4 or 5 salmon pieces at a time until the kataifi is golden brown and crisp, about 2 to 3 minutes minutes. Drain the salmon nuggets on the rack. Season with salt. Serve the nuggets with your favorite dipping sauce.
Main Gravlax
Cured fish is impressive, and it’s surprisingly little work to do yourself.
Use wild Pacific salmon if at all possible (King and sockeye—which is in general leaner and much redder—are best), even if you have to buy it frozen. Gravlax keeps for a week after curing; and, though you can successfully freeze gravlax for a few weeks.
Serves: 12
1 cup salt
2 cups brown sugar
1 tablespoon freshly ground black pepper
1/4 cup spirits, like brandy, gin, aquavit, or lemon vodka
2 good-size bunches fresh dill, roughly chopped, stems and all
Lemon wedges for serving
Serves: 12
Preparation time:20 minutes
One 3- to 4-pound cleaned salmon without the head, skin on1 cup salt
2 cups brown sugar
1 tablespoon freshly ground black pepper
1/4 cup spirits, like brandy, gin, aquavit, or lemon vodka
2 good-size bunches fresh dill, roughly chopped, stems and all
Lemon wedges for serving
1. Fillet the salmon or have the fish-monger do it; the fish need not be scaled. Lay both halves, skin side down, on a plate.
2. Toss together the salt, brown sugar, and pepper and rub this mixture all over the salmon (the skin too); splash on the spirits. Put most of the dill on the flesh side of one of the fillets, sandwich them together, tail to tail, and rub any remaining salt-sugar mixture on the outside; cover with any remaining dill, then wrap tightly in plastic wrap. Cover the sandwich with another plate and top with something that weighs a couple of pounds—some unopened cans, for example. Refrigerate.
3. Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices. When the flesh is opaque, on the second or third day (you will see it changing when you baste it), slice thinly as you would smoked salmon—on the bias and without the skin—and serve with rye bread or pumpernickel, and lemon wedges.
2. Toss together the salt, brown sugar, and pepper and rub this mixture all over the salmon (the skin too); splash on the spirits. Put most of the dill on the flesh side of one of the fillets, sandwich them together, tail to tail, and rub any remaining salt-sugar mixture on the outside; cover with any remaining dill, then wrap tightly in plastic wrap. Cover the sandwich with another plate and top with something that weighs a couple of pounds—some unopened cans, for example. Refrigerate.
3. Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices. When the flesh is opaque, on the second or third day (you will see it changing when you baste it), slice thinly as you would smoked salmon—on the bias and without the skin—and serve with rye bread or pumpernickel, and lemon wedges.
Main Smoked salmon roll
The lox or Nova salmon is wrapped around a savory cream cheese mixture and served as appetizer on slices of cucumber. Can be prepared 24 hours before serving.
Serves: 6
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon capers, drained
1 tablespoon dill, chopped
1 tablespoon Dijon mustard
1/4 teaspoon ground white pepper
8 ounces lox or Nova salmon, sliced
1 hothouse cucumber
Serves: 6
Preparation time: 20 minutes
8 ounces cream cheese 1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon capers, drained
1 tablespoon dill, chopped
1 tablespoon Dijon mustard
1/4 teaspoon ground white pepper
8 ounces lox or Nova salmon, sliced
1 hothouse cucumber
In a medium mixing bowl, combine the softened cream cheese, lemon rind, lemon juice, capers, dill, mustard, and pepper until smooth. On a large sheet of wax paper, spread out the slices of salmon to form a rectangle. Spread the cream cheese mixture over the surface of the salmon.
Roll up the salmon tightly from one end, jelly roll style. Enclose in plastic wrap and refrigerate. Wash cucumber, dry and slice across into 1/4-inch slices.
Just before serving, slice the smoked salmon roll into -inch slices. Top each cucumber slice with a slice of salmon roll. Serve at once.
PRESENTATION
Serve this hors d'oeuvre on a tray. Arrange the cucumber and salmon rolls on the tray into two circles. Garnish center of tray with parsley or dill sprigs.
Roll up the salmon tightly from one end, jelly roll style. Enclose in plastic wrap and refrigerate. Wash cucumber, dry and slice across into 1/4-inch slices.
Just before serving, slice the smoked salmon roll into -inch slices. Top each cucumber slice with a slice of salmon roll. Serve at once.
PRESENTATION
Serve this hors d'oeuvre on a tray. Arrange the cucumber and salmon rolls on the tray into two circles. Garnish center of tray with parsley or dill sprigs.
Side Dish Potato galette
Serves: 4
Preparation time: 15 minutes
Cooking time:25 minutes
4 large baking potatoes To taste, salt and pepper
1 tablespoon oil
2 tablespoon butter
1/2 cup grated gruyere cheese
Preheat oven to 400 degrees F.
Peel and wash potatoes. Grate on a food processor grater. Squeeze moisture and starch out, either by hand or in a towel. Season to taste.
Heat oil and butter in a non stick frying pan. Spread half of the potatoes over bottom of pan.
Sprinkle with cheese. Add remaining potatoes over cheese. Brown over medium heat for 5 to 8 minutes.
Turn galette over and brown other side. Cook in oven until potatoes are cooked inside. Unmold on a serving platter.
Peel and wash potatoes. Grate on a food processor grater. Squeeze moisture and starch out, either by hand or in a towel. Season to taste.
Heat oil and butter in a non stick frying pan. Spread half of the potatoes over bottom of pan.
Sprinkle with cheese. Add remaining potatoes over cheese. Brown over medium heat for 5 to 8 minutes.
Turn galette over and brown other side. Cook in oven until potatoes are cooked inside. Unmold on a serving platter.
Dessert Basic crepes
The crepes can be stuffed with an endless variety of ingredints and rolled. Cut across into bite-size as appetizers.
Serves: 10
4 large eggs, beaten
3 tbsp (45g) unsalted butter, melted
2 cups (250g) All-purpose Flour
1/2 tsp salt
1 tbsp (12g) of white sugar
1 tbsp (15ml) Rum or 1 tsp of vanilla extract
To Cook
2 tbsp softened butter
Serves: 10
Preparation time:15 minutes
Cooking time:30 minutes
2 cups + 3 tbsp (500ml) whole milk4 large eggs, beaten
3 tbsp (45g) unsalted butter, melted
2 cups (250g) All-purpose Flour
1/2 tsp salt
1 tbsp (12g) of white sugar
1 tbsp (15ml) Rum or 1 tsp of vanilla extract
To Cook
2 tbsp softened butter
1. Place the milk and eggs in a bowl. Whisk to combine.
2. Add the butter, rum or vanilla and whisk it in.
3. Place the flour, salt and sugar in a large bowl.
4. Add about ¾ – 1 cup of the liquid and mix gently to form a smooth paste.
5. Add the rest of the liquid and mix to form a smooth, watery batter. You can put it through a fine meshed strainer, and it will come out lump-free.
6. Cover the batter and let it rest for at least 20 – 30 minutes. The batter can be kept in the refrigerated for a day.
Cooking the Crepes
1. Preheat a 10-inch non-stick pan over medium heat.
2. Brush butter on the heated pan.
3. Always mix the batter first, before you make each crepe.
4. Pour ¼ cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.
5. Place the pan back on the heat to let the crepe cook.
6. cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 – 15 seconds on the other side until the crepes has turned light brown Repeat until all the batter is used up.
7. Stack the cooked crepes on a plate. Cover with film wrap when cold. When ready to use, you can warm them up gently in a frying pan withor without butter.
2. Add the butter, rum or vanilla and whisk it in.
3. Place the flour, salt and sugar in a large bowl.
4. Add about ¾ – 1 cup of the liquid and mix gently to form a smooth paste.
5. Add the rest of the liquid and mix to form a smooth, watery batter. You can put it through a fine meshed strainer, and it will come out lump-free.
6. Cover the batter and let it rest for at least 20 – 30 minutes. The batter can be kept in the refrigerated for a day.
Cooking the Crepes
1. Preheat a 10-inch non-stick pan over medium heat.
2. Brush butter on the heated pan.
3. Always mix the batter first, before you make each crepe.
4. Pour ¼ cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.
5. Place the pan back on the heat to let the crepe cook.
6. cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 – 15 seconds on the other side until the crepes has turned light brown Repeat until all the batter is used up.
7. Stack the cooked crepes on a plate. Cover with film wrap when cold. When ready to use, you can warm them up gently in a frying pan withor without butter.
Dessert Lemon pound cake
Very moist pound cake that comes out right each and every time. To make super fine sugar, mix regular granulated sugar in a blender until fine.
Serves: 12
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
1 1⁄2 cups unsalted butter, room temperature
2 1⁄4 cups super fine sugar
6 large eggs
1 cup whole milk
1 tablespoon lemon zest, finely grated
1 teaspoon lemon extract
1 teaspoon pure vanilla extract
FOR THE HOT SYRUP TOPPING
1⁄2 cup granulated sugar (Yes, this much more!)
2 teaspoons lemon zest, finely grated (Yes, this much more!)
1⁄2 cup lemon juice, freshly squeezed
Serves: 12
Preparation time:20 minutes
Cooking time:1 hour 30 minutes
3 1⁄2 cups cake flour1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
1 1⁄2 cups unsalted butter, room temperature
2 1⁄4 cups super fine sugar
6 large eggs
1 cup whole milk
1 tablespoon lemon zest, finely grated
1 teaspoon lemon extract
1 teaspoon pure vanilla extract
FOR THE HOT SYRUP TOPPING
1⁄2 cup granulated sugar (Yes, this much more!)
2 teaspoons lemon zest, finely grated (Yes, this much more!)
1⁄2 cup lemon juice, freshly squeezed
FOR THE CAKE:
Making sure there is a rack in the middle of the oven.
Preheat oven to 300 degrees F, then butter and flour a 10" (12-cup) Bundt pan.
Sift flour, baking powder and salt together TWICE.
In a large bowl and with an electric mixer on medium speed, beat butter until light & fluffy.
Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, and continue beating until light & fluffy.
Add the eggs, one at a time, beating well after each addition.
Reduce speed to low and add flour mixture alternately with the milk, in batches, beginning & ending with the flour.
Stir in 1 tablespoon of the zest & both extracts.
Transfer batter to prepared pan and smooth top with a rubber spatula, and bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.
Remove from oven and let cool in the pan on a wire rack for 15 minutes.
FOR THE HOT SYRUP TOPPING:
Meanwhile, in a small saucepan over medium-high heat, bring 1/2 cup sugar, 2 teaspoons lemon zest & lemon juice to a boil, stirring until sugar has dissolved.
Turn cake out onto the rack and brush the hot syrup over the hot cake.
Let brushed cake cool to room temperature, then cut into wedges
Making sure there is a rack in the middle of the oven.
Preheat oven to 300 degrees F, then butter and flour a 10" (12-cup) Bundt pan.
Sift flour, baking powder and salt together TWICE.
In a large bowl and with an electric mixer on medium speed, beat butter until light & fluffy.
Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, and continue beating until light & fluffy.
Add the eggs, one at a time, beating well after each addition.
Reduce speed to low and add flour mixture alternately with the milk, in batches, beginning & ending with the flour.
Stir in 1 tablespoon of the zest & both extracts.
Transfer batter to prepared pan and smooth top with a rubber spatula, and bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.
Remove from oven and let cool in the pan on a wire rack for 15 minutes.
FOR THE HOT SYRUP TOPPING:
Meanwhile, in a small saucepan over medium-high heat, bring 1/2 cup sugar, 2 teaspoons lemon zest & lemon juice to a boil, stirring until sugar has dissolved.
Turn cake out onto the rack and brush the hot syrup over the hot cake.
Let brushed cake cool to room temperature, then cut into wedges
Dessert Triple blueberry and strawberry pie
Serves: 8
Preparation time: 35 minutes
Cooking time:40 minutes
1 recipe NEVER FAIL PIE CRUST 2 cups blueberries
4 cups strawberries
1 cup raspberries
3/4 cup sugar
1/4 cup tapioca
1 top pie crust strips
1 egg
1 tablespoon sugar
Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Save remaining dough for strips on top.
Preheat oven at 350 degrees.
Stem strawberries and cut in half. Toss berries, 3/4 cup sugar and quick cooking tapioca in large bowl.
Let stand 20 minutes, stirring occasionally. Mound filling in crust.
Place dough strips atop pie, forming lattice; trim excess.
Gently press edges to crust. Brush with egg glaze.
Top with 1 tablespoon sugar. Bake until crust is golden and filling bubbles at edges, about 40 minutes.
Preheat oven at 350 degrees.
Stem strawberries and cut in half. Toss berries, 3/4 cup sugar and quick cooking tapioca in large bowl.
Let stand 20 minutes, stirring occasionally. Mound filling in crust.
Place dough strips atop pie, forming lattice; trim excess.
Gently press edges to crust. Brush with egg glaze.
Top with 1 tablespoon sugar. Bake until crust is golden and filling bubbles at edges, about 40 minutes.
Dessert Apple blueberry crisp
Serves: 8
Preparation time: 20 minutes
Cooking time:30 minutes
86 cups fresh blueberries
4 cups sliced peeled green apples
3/4 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
Spoon in an oven proof casserole dish.
Topping:
1/2 cup flour
1 1/4 cups brown sugar
1/2 cup quick oatmeal
1/2 cup melted butter
1/4 teaspoon vanilla
Preheat oven to 350 degrees.
In a mixing bowl, combine the blueberries, apples, sugar,
cornstarch and lemon juice.
Spoon in an oven proof casserole dish.
Topping:
Combine the dough and crumble by hand over fruit.
Bake 25 to 30 minutes or until topping is golden brown
and apples are tender.
Serve warm with cream or ice cream.
In a mixing bowl, combine the blueberries, apples, sugar,
cornstarch and lemon juice.
Spoon in an oven proof casserole dish.
Topping:
Combine the dough and crumble by hand over fruit.
Bake 25 to 30 minutes or until topping is golden brown
and apples are tender.
Serve warm with cream or ice cream.
Dessert Blueberry pie
Serves: 8
Preparation time:20 minutes
Cooking time:45 minutes
Double Crust Pie DoughMakes enough pastry for 1 2-crust pie
Ingredients:
2 1/3 cups All-purpose flour
4 tsp Granulated sugar
1 tsp Salt
1 cup Cool unsalted butter, cut into small pieces
1 Large egg, directly from the fridge
2 tbsp Cold water
2 tsp White vinegar or lemon juice
Cooked Blueberry Filling:
4 cups fresh or frozen blueberries
1 medium apple, peeled and coarsely grated
1 cup sugar
1 Tbsp lemon or lime juice
1 tsp lemon or lime zest
¼ tsp ground cinnamon
2 ½ Tbsp cornstarch
Assembly:
1 recipe Double crust pie dough
1 egg mixed with 2 Tbsp water, for brushing
Turbinado or granulated sugar, for sprinkling
Directions for Double Crust Pie Dough:
Combine the flour, sugar and salt. Cut butter into small pieces (you can pull the butter from the fridge 30 minutes before adding) and add to the flour, mixing it in until the dough is a rough, crumbly texture.
Whisk the egg, water and vinegar or lemon juice and add it all at once, mixing until dough comes together. Shape dough into 2 logs or discs, wrap them in plastic and chill for at least one hour before rolling.
The pie dough can be frozen for up to 6 months and thawed in the refrigerator.
For the filling, bring the blueberries, apple, sugar, citrus juice, zest and cinnamon up to a simmer over medium heat, stirring occasionally, cooking until the blueberries are soft and tender, about 10 minutes. Whisk the cornstarch with a few tablespoons of cold water and add this to the blueberry filling, stirring and returning to a simmer until the filling has thickened and is glossy. Set aside to cool to room temperature. If making ahead, store the filling chilled, but bring it up to room temperature before baking into a pie.
Preheat the oven to 400 F. Pull out the dough from the fridge 15-30 minutes before rolling. On a lightly floured surface, roll out the first disk of dough into a circle just less than ¼-inch thick. Dust a 9-inch pie plate with flour and line the plate with the pastry, leaving the edges untrimmed. Spoon the blueberry filling into the crust.
Roll out the second disk of pastry slightly thinner than the bottom crust, about 1/8 - inch, but into more of a square shape. Use a knife or pastry wheel to cut long strips about ½ -inch wide (you should have between 12 and 18 strips). Lay half of the strips over the blueberry pie filling, leaving a ½ -inch between them. Gently lift alternating strip of pastry, folding them halfway back. Place a new strip of pastry perpendicular against where the strips are folded back, then fold those very pieces over the newly laid strip. Now lift the opposite alternating strips and fold them back as far as they can go (to the edge of that newly laid strip) and place a second perpendicular strip beside it. Repeat this technique moving toward one side of the pie shell, and then repeat towards the other side, until the top has a complete lattice top. Trim away the excess pastry and pinch the edges to create a fluted design. Brush the lattice top with the egg wash and sprinkle with sugar.
Bake the pie for 10 minutes at 400 F, then reduce the oven temperature to 375 F and cook for about another 40 minutes, until the pastry is golden brown. Cool the pie to room temperature and then chill until ready to serve.
Combine the flour, sugar and salt. Cut butter into small pieces (you can pull the butter from the fridge 30 minutes before adding) and add to the flour, mixing it in until the dough is a rough, crumbly texture.
Whisk the egg, water and vinegar or lemon juice and add it all at once, mixing until dough comes together. Shape dough into 2 logs or discs, wrap them in plastic and chill for at least one hour before rolling.
The pie dough can be frozen for up to 6 months and thawed in the refrigerator.
For the filling, bring the blueberries, apple, sugar, citrus juice, zest and cinnamon up to a simmer over medium heat, stirring occasionally, cooking until the blueberries are soft and tender, about 10 minutes. Whisk the cornstarch with a few tablespoons of cold water and add this to the blueberry filling, stirring and returning to a simmer until the filling has thickened and is glossy. Set aside to cool to room temperature. If making ahead, store the filling chilled, but bring it up to room temperature before baking into a pie.
Preheat the oven to 400 F. Pull out the dough from the fridge 15-30 minutes before rolling. On a lightly floured surface, roll out the first disk of dough into a circle just less than ¼-inch thick. Dust a 9-inch pie plate with flour and line the plate with the pastry, leaving the edges untrimmed. Spoon the blueberry filling into the crust.
Roll out the second disk of pastry slightly thinner than the bottom crust, about 1/8 - inch, but into more of a square shape. Use a knife or pastry wheel to cut long strips about ½ -inch wide (you should have between 12 and 18 strips). Lay half of the strips over the blueberry pie filling, leaving a ½ -inch between them. Gently lift alternating strip of pastry, folding them halfway back. Place a new strip of pastry perpendicular against where the strips are folded back, then fold those very pieces over the newly laid strip. Now lift the opposite alternating strips and fold them back as far as they can go (to the edge of that newly laid strip) and place a second perpendicular strip beside it. Repeat this technique moving toward one side of the pie shell, and then repeat towards the other side, until the top has a complete lattice top. Trim away the excess pastry and pinch the edges to create a fluted design. Brush the lattice top with the egg wash and sprinkle with sugar.
Bake the pie for 10 minutes at 400 F, then reduce the oven temperature to 375 F and cook for about another 40 minutes, until the pastry is golden brown. Cool the pie to room temperature and then chill until ready to serve.
Dessert Pear-hazelnut cheesecakes
Serves: 4
Preparation time: 30 minutes
Cooking time:30 minutes
Sauce: 1 cup frozen unsweetened raspberries, thawed
1/4 cup pear nectar
3 tablespoons (packed) golden brown sugar
Crust:
nonstick vegetable oil spray
1/2 cup hazelnuts, toasted, husked
1 1/2 teaspoons sugar
1 1/2 teaspoons melted butter
Filling:
1 1/2 cups chopped, peeled pear
2/3 cup pear nectar
8 ounces cream cheese, room temperature
3 tablespoons sugar
1 large egg
3/4 teaspoon vanilla
For sauce:
Purée all ingredients in blender. Strain into small bowl.
For crust:
Preheat oven to 350 degrees. Line four 3/4 cup soufflé dishes or custard cups with foil; spray lightly with nonstick spray. Finely grind nuts and sugar in processor. Add butter, blend until mixture holds together. Press 1/4 of nut mixture onto bottom of each prepared dish.
Place dishes on baking sheet, bake crusts until slightly darker in color, 8 minutes. Set aside. Maintain oven temperature.
For filling:
Combine pear and nectar in small saucepan. Boil over medium heat until mixture resembles chunky sauce, stirring occasionally. Cool completely.
Beat cream cheese and sugar in medium bowl until smooth. Beat in egg and vanilla. Beat in 2/3 cup chunky pear sauce (reserve any remaining sauce for another use) .
Divide filling among crusts. Bake cakes until center is set and slightly puffed, about 30 minutes.
Cool in dishes on rack. Cover; chill overnight. Using foil as aid, lift cakes from dishes.
Peel foil from sides. Slide spatula under crusts and transfer cakes to plates. Spoon pear-raspberry sauce around cakes.
Purée all ingredients in blender. Strain into small bowl.
For crust:
Preheat oven to 350 degrees. Line four 3/4 cup soufflé dishes or custard cups with foil; spray lightly with nonstick spray. Finely grind nuts and sugar in processor. Add butter, blend until mixture holds together. Press 1/4 of nut mixture onto bottom of each prepared dish.
Place dishes on baking sheet, bake crusts until slightly darker in color, 8 minutes. Set aside. Maintain oven temperature.
For filling:
Combine pear and nectar in small saucepan. Boil over medium heat until mixture resembles chunky sauce, stirring occasionally. Cool completely.
Beat cream cheese and sugar in medium bowl until smooth. Beat in egg and vanilla. Beat in 2/3 cup chunky pear sauce (reserve any remaining sauce for another use) .
Divide filling among crusts. Bake cakes until center is set and slightly puffed, about 30 minutes.
Cool in dishes on rack. Cover; chill overnight. Using foil as aid, lift cakes from dishes.
Peel foil from sides. Slide spatula under crusts and transfer cakes to plates. Spoon pear-raspberry sauce around cakes.
Dessert Strawberry daiquiri sorbet
Serves: 8
Preparation time: 1 hour
Cooking time:5 minutes
1 1/2 cups water 1 cup sugar
4 1-pint baskets strawberries, hulled, washed
1/4 cup dark rum
2 teaspoons fresh lime juice
2 teaspoons Triple sec or other orange liqueur
Heat water and sugar in a saucepan to dissolve.
Puree strawberries in a blender adding some of the sugar syrup.
Mix in rum, lime juice, and triple sec. Strain. Chill.
Freeze in an ice cream maker.
Puree strawberries in a blender adding some of the sugar syrup.
Mix in rum, lime juice, and triple sec. Strain. Chill.
Freeze in an ice cream maker.
Dessert Apple fritters
Serves: 6
Preparation time: 30 minutes
Cooking time:40 minutes
1 cup all-purpose flour2 Tbsp granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1 egg yolk
1 Tbsp unsalted butter, melted (unsalted or salted)
2 egg whites
4 medium apples (Golden delicious, Granny Smith, McIntosh or honey crisp) peeled, cored and sliced into 1/4” rings
3 Tbsp lemon juice, juice
Canola oil , or vegetable oil for frying
In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder and salt.
In a second large bowl, whisk together milk, egg yolk and melted butter. Gradually add the flour mixture into your wet ingredients and whisk until smooth.
Pour 2 to 3 inches of oil into a large pot or dutch oven and heat over medium/high heat to 375˚F on a thermometer.
Peel core and slice apples into 1/4”-thick rings and place into a shallow dish. Squeeze lemon juice over apple slices and gently toss apple rings to coat with lemon juice to prevent browning.
In a medium bowl, beat 2 egg whites with an electric hand mixer, egg beaters or a whisk until stiff peaks form, but whites are not dry. Use a spatula to gently fold whites into the batter until fully incorporated.
Remove apple slices from the lemon juice, then dip both sides of the apples in batter to fully coat, allowing excess batter to drip back into the bowl.
Fry in hot oil batches in a single layer, frying for about 2 minutes per side or until browned, flipping once. Keep oil above 350˚F while frying.
Remove with a strainer and transfer fritters to a paper towel-lined plate to absorb excess oil. To serve, dust with powdered sugar or dip both sides in cinnamon sugar.
In a second large bowl, whisk together milk, egg yolk and melted butter. Gradually add the flour mixture into your wet ingredients and whisk until smooth.
Pour 2 to 3 inches of oil into a large pot or dutch oven and heat over medium/high heat to 375˚F on a thermometer.
Peel core and slice apples into 1/4”-thick rings and place into a shallow dish. Squeeze lemon juice over apple slices and gently toss apple rings to coat with lemon juice to prevent browning.
In a medium bowl, beat 2 egg whites with an electric hand mixer, egg beaters or a whisk until stiff peaks form, but whites are not dry. Use a spatula to gently fold whites into the batter until fully incorporated.
Remove apple slices from the lemon juice, then dip both sides of the apples in batter to fully coat, allowing excess batter to drip back into the bowl.
Fry in hot oil batches in a single layer, frying for about 2 minutes per side or until browned, flipping once. Keep oil above 350˚F while frying.
Remove with a strainer and transfer fritters to a paper towel-lined plate to absorb excess oil. To serve, dust with powdered sugar or dip both sides in cinnamon sugar.
Dessert Lemon krumkake
Serves: 6
Preparation time: 10 minutes
Cooking time:20 minutes
3 eggs 1/2 cup sugar
1/2 cup melted butter
1/2 cup flour
1 teaspoon lemon extract
Beat eggs and sugar until light and creamy. Stir in the remaining ingredients until smooth.
Cook on pizzelli machine to form wafers, or while wafer is hot, shape into cup over a glass or similar container.
Cook on pizzelli machine to form wafers, or while wafer is hot, shape into cup over a glass or similar container.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
ICELAND
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
Library on a world cooking journey
60 Recipes
11 Appetizers
39 Main dishes
9 Desserts