Trout Saltimbocca

Trout Saltimbocca



By Steve Mannino

INGREDIENTS:

    * 5 parsnips, large diced
    * ½ cup heavy cream
    * 9 Tablespoons unsalted butter
    * ¾ cups whole milk
    * Kosher Salt and ground black pepper
    * 4 whole rainbow or brook trout, pin bones and top fin removed
    * 16 sage leafs
    * 8 slices slab bacon
    * 3 Tablespoons vegetable oil
    * 4 Tablespoons capers
    * Juice of 1 ½ lemons
    * 4 Tablespoons chopped Italian flat leaf parsley



METHOD:

Cook the parsnips in a medium saucepan covered with water until tender. Strain and reserve the liquid. Place the parsnips in a blender and fill half way with warm cooking liquid. Add the cream, 1 Tablespoon butter, milk and 2 teaspoons salt. Pulse until smooth and set aside.

Lay the trout open, skin side down on a cutting board. Lay 2 pieces of sage and 1 slice of bacon on each side. Heat the oil in a 10-inch skillet. Add the trout, flesh side down, and cook for 3 minutes, then carefully flip over, being sure to keep the bacon and sage in tact, and cook for another 3 to 4 minutes, until cooked through. Remove the trout from pan. Add the remaining 8 Tablespoons butter and brown. Add the capers, lemon juice and parsley. Season with salt and pepper.

To serve, spoon a quarter of the parsnip puree onto 4 plates, top with the trout and sauce.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 15 minutes

Cook time: 25 minutes

Round Out the Meal:
With butter glazed carrots.

Kid Friendly:
Omit the capers.

Wine Pairing:
A Sonoma Valley Chardonnay.

Minted Peach and Corn Salad

Minted Peach and Corn Salad

This salad comes together quickly, resulting in a fresh, crisp, juicy, altogether irresistible side dish for almost any warm weather meal.  It's best eaten right away, but will keep for a day in the refrigerator.

Dressing:

3 Tbsp. (45 ml.) rice wine vinegar

3 Tbsp. (45 ml.) extra virgin olive oil

1 Tbsp. (15 ml.) agave nectar

juice of 1/2 large lime

1/4 tsp. sea salt, if desired

1/3 cup (80 ml.) chopped fresh mint leaves

Salad:

1.5 cups (375 ml.) corn kernels, fresh (steam lightly if desired) or frozen (defrost but don't cook)

1 medium cucumber, peeled, seeded, cut in quarters lengthwise and sliced

3 large, ripe peaches, washed, pitted and cut into slices

1/3 cup (80 ml.) unsalted cashews, lightly toasted

In the bottom of a large salad bowl, combine all the dressing ingredients and whisk together.  Add the remaining ingredients, toss well, and serve.

SALAD NICOISE

SALAD NICOISE

Stay well fueled on this simple summer salad.

By Vincent Francoual

Photographs by Mitch Mandel

PUBLISHED 07/08/2008

Ingredients:

SALAD

1/2 cup canned tuna in water
1 head Bibb or romaine lettuce
4 hard-boiled eggs, cut into quarters
4 cooked Red Bliss potatoes, cut into quarters
1/2 cup green beans, blanched
4 teaspoons cured black olives
2 ripe tomatoes, cut into six wedges
8 anchovy fillets

DRESSING

2 teaspoons Dijon mustard
3 teaspoons red-wine vinegar
1 cup olive oil
Salt and pepper to taste



How to Make It

To make the salad, arrange Bibb lettuce leaves on the bottom of a bowl.

Place the tomatoes, potatoes, green beans, eggs, and olives all around. In the center, place the tuna and top it with the anchovies.

To make the Dijon-mustard vinaigrette, mix together the mustard, vinegar, salt, and pepper; slowly whisk in the oil. Drizzle four tablespoons of the vinaigrette over the salad.

Serves four.

Summer Vegetable Salad With Figs

Summer Vegetable Salad With Figs
By Barton Seaver

INGREDIENTS:

• 9 medium rutabagas, peeled and chopped
• 2 Tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, sliced
• 3 Tablespoons roughly chopped rosemary
• 1 cup white wine, warm
• 1 cup warm water
• ½ cup dried figs
• 2 Tablespoons butter
• Zest of 1 orange
• 4 ears corn, blanched
• ½ pound green beans, blanched

METHOD:

Blanch the rutabagas in salted boiling water until tender, then drain. Heat oil in a skillet. Add the rutabagas and saute until lightly browned. Add the onions, garlic, and rosemary.

In a small bowl, pour the wine and water over the figs. Add the figs to the rutabagas and 1/4 cup of the liquid. Reduce. Add the butter and orange zest. Add the corn and green beans.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 15 minutes

Cook time: 20 minutes

Round Out the Meal:
With steamed green beans.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Chardonnay.

Martha Stewart's Egg Salad

Martha Stewart's Egg Salad
Recipe #115961
2 ratings
I was looking for something to do with all the hard boiled easter eggs
and wanted a different egg salad, this a recipe she would make for her
daughter. I love the different flavors in this instead of plain egg
salad. I made mine with the mustard powders and another batch with the
cayenne pepper. Hope you enjoy a different twist on this egg salad.
Preparation time does not include time for boiling eggs.
by Pumpkie
4-6
sandwiches
30 min 20 min prep
9        hard-boiled eggs, peeled and chopped
1/3      cup prepared mayonnaise
1        celery rib, diced into small pieces
3/4      teaspoon mustard powder         or 1 teaspoon Dijon mustard
1/4      teaspoon Madras curry powder, optional you can also add cayenne
pepper instead of the mustards if you like a spicey flavor
salt and pepper
1        small radicchio         or arugula leaf, washed and spun dry
8-12     slices whole wheat bread
Not the one? See other Martha Stewart's Egg Salad Recipes
In medium bowl, place eggs, mayonnaise, celery, mustard powder, curry
powder, salt, and pepper and gently mix until combined.
You can toast the bread or leave it untoasted and spread an additonal
layer of mayonnaise on each half of bread. Line half of the slices
with radicchio or arugula leaves. Spread with an even layer of egg
salad. Top with remaining slice of bread.

Soy Glazed Chicken With Bok Choy

Soy Glazed Chicken With Bok Choy


By Sven Mede

INGREDIENTS:

     2 Tablespoons sesame oil
     4 (6-7-ounce) chicken breasts, skin on and boneless
     Salt and pepper
     4 baby bok choy, quartered
     5 ounces daikon radish, peeled into long strips
     2 Tablespoons chopped ginger
     1 (5-inch) piece lemongrass, chopped
     ½ cup soy sauce
     1 cup mirin
     2 Tablespoons chopped cilantro

METHOD:

Preheat the oven to 350°F. Heat oil in an ovenproof skillet. Season the chicken with salt and pepper and add to the skillet, skin side down. Sear for 5 minutes. Flip over and cook for 3 more minutes. Flip over again and finish in the oven, about 10 minutes. Slice the chicken and return to the skillet.

Bring a saucepot of salted water to boil. Blanch the bok choy for about 90 seconds. Shock in ice water. Add the bok choy and daikon to the chicken.

In a small saucepot over medium heat, combine the ginger, lemongrass, soy sauce and mirin to make the glaze. Cook for about 8 minutes. Strain into the skillet with the chicken and simmer for 30 seconds. Then add the cilantro.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 5 minutes

Cook time: 25 minutes

Round Out the Meal:
With cooked green soba noodles.

Kid Friendly:
Add a small amount of cream to the glaze.

Wine Pairing:
A sake, such as Chiyonosono Junmai Ginjo, Secret Power.

Coriander Crusted Salmon With Cilantro Cucumber Chutney

Coriander Crusted Salmon With Cilantro Cucumber Chutney
Serves 6

By Vikas Khanna

INGREDIENTS:

     1 cucumber, peeled, halved lengthwise, seeded, and thinly sliced
     1 ½ cups cherry tomatoes, quartered
     ½ red bell pepper, seeded and cut into 1-inch slices
     3 Tablespoons chopped red onion
     2 Tablespoons chopped cilantro
     2 Tablespoons lime juice
     5 teaspoons vegetable oil
     2 teaspoons honey
     1 teaspoon red pepper flakes
     Salt and freshly ground black pepper
     6 5-ounce salmon fillets
     3 Tablespoons ground coriander
     2 teaspoons garam masala
     Lime wedges for garnish



METHOD:

To make the chutney, in a bowl, combine the cucumber, tomatoes, pepper, onion, and cilantro. In a small bowl, whisk together the lime juice, 3 teaspoons oil, honey, red pepper flakes, and salt. Add to the chutney.

Season the salmon with salt and pepper, coriander, and garam masala. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cook the salmon until opaque, about 4 to 5 minutes per side. Serve with the chutney and lime wedges.

Adapted by StarChefs.com

Prep time: 15 minutes

Cook time: 10 minutes

Round Out the Meal:
With roasted fingerling potatoes.

Kid Friendly:
Go easy on the red pepper flakes.

Wine Pairing:
A Sauvignon Blanc.

From Modern Indian Cooking by Hari Nayak and Vikas Khanna (Silverback Books)

Oven Braised Pork Chops With Red Onions and Pears

Oven Braised Pork Chops With Red Onions and Pears

INGREDIENTS:

     2 cups balsamic vinegar
     3 Tablespoons extra virgin olive oil
     6 cloves garlic, crushed
     4 12-ounce center-cut pork rib chops, about 1 ¼ -inches thick
     1 large red onion, cut into 8 wedges
     Salt and freshly ground black pepper
     2 Bosc pears, peeled, cored, and sliced into 8 wedges
     ¼ cup red wine vinegar
     2 Tablespoons honey



METHOD:

In a small saucepan, bring the balsamic vinegar to a boil over high heat. Adjust the heat to a gentle boil, and boil until the vinegar is syrupy and reduced to about 1/3 cup.

Preheat oven to 425°F. Heat the oil in a large, heavy skillet with a flame-proof handle over medium-high heat. Add the garlic and cook until brown, about 2 minutes. Add the pork chops and cook until the underside is browned, about 6 minutes. Remove and reserve the garlic. Flip the pork over, tuck the onion wedges into the pan, and continue cooking until the second side of the pork has browned, about 6 minutes. Season with salt and pepper. Add the pear.

In a small bowl, combine the red wine vinegar and honey. Pour into the skillet and bring to a vigorous boil. Return the garlic, and finish cooking in the oven until the onions and pears are tender and the juices from the pork are a rich, syrupy dark brown, about 20 to 30 minutes. Turn the pork once or twice while in the oven.

To serve, place a pork chop in the center of each plate. Top with the onions and pears and the pan juices. Drizzle with the balsamic vinegar around the edges.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 10 minutes

Cook time: 30 minutes

Round Out the Meal:
With apple sauce.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Pinot Noir.