Curried Salmon with Raita

Well, I apologize for my less than appealing photographs....I really need the days to stay lighter longer.  These dark winter nights are wrecking havoc on my pics!  By the time I make dinner, I have very little time photograph it and get it on the table before being attacked by hungry family members. In the meantime, this is what you get....I hope they still make you hungry.  I'm no photographer, but I'll do my best with what I've got.

This is a wicked easy but super easy dish.  It's bursting with flavour and keeps the taste buds singing.  I serve this with my Indian Style Rice http://delishdishcooks.blogspot.ca/2012/11/indian-style-rice-1.html  This would also be delish with some warm Naan bread.

Now, generally Raita is to cool off the spicy flavours of the curry but I have used a fairly mild curry powder which is why I've added the heat to the Raita.  If you use a spicy curry powder, omit the jalapeno....if you don't like spice, avoid both...you get the drift.  I can't stand Cilantro, you heard me, not a fan, so I use Parsley.  However, if you like the stuff, use it.

Curried Salmon with Raita

Serves 3

Salmon

3 6oz salmon fillets
1 tbsp Madras Curry Powder

Raita

1/2 cup 2% Greek Yogurt (reduced fat or low fat is too thin and becomes watery)
2 tbsp Parsley or Cilantro, finely chopped (I use Parsley)
1/4 cup finely chopped and seeded English cucumber
1/4 tsp ground coriander
1/4 tsp ground cumin
1 tsp finely chopped jalapeno
Pinch of Salt and Pepper to taste

Preheat the oven to 400F.  Place the salmon on a baking sheet and dust with the curry powder, rubbing it in to cover all the sides.  Bake for 10-14 minutes, depending on the thickness.
Meanwhile, in a bowl combine all of the ingredients for the Raita.  This can be done a couple of hours before.
When the salmon is done, serve with the Raita.

Simple Braised Fennel

Wow, it's been a few weeks since I've posted anything....I guess with the Christmas holidays it just got away from me.  I'm baaaaaack! I will have some new posts this week, I swear.
To start you off, I give to you Braised Fennel.  So simple and delish.  If you've never eaten fennel, it has an anise flavour and is great shaved into salads raw or cooked.  I personally love braising it and do this often. I keep it simple and just enjoy the flavours that are.
These measurements are loose...add more of anything if you need.  It's a flexible recipe.  At this age, we could all use a little more flexibility.  Am I right?

Sorry, no finished picture...we ate it too fast.  However, I love this picture, the action shot if you will.

Simple Braised Fennel (these are loose measurements - play with it, own it)

Serves 2

2 tsp Olive Oil
1 head of Fennel
1/3 cup low sodium chicken broth
Chili Flakes (optional)

Cut the stalks off the fennel, close to the bulb and trim a small amount off the bottom of the core.  Slice the fennel into 1/4 inch slices lengthwise down through the core so the pieces stay relatively intact.  If they don't, don't fret.  Cut off a few of the fennel fronds (looks like dill) from the stalks and set aside.

Heat a pan over medium high heat and add olive oil.  Add the pieces of fennel and cook on both sides, about 2 minutes each or until there is a little colour on them.  Add the chili flakes if using and pour in the chicken broth.  Reduce the heat to medium low and simmer, or "braise" the fennel for about 5 minutes.

Roughly chop the fronds and scatter over the fennel before serving.

NOTE: This won't need much salt, if any.  The braising liquid will reduce and get saltier as it does.  Check only after it's cooked for seasoning.

Italian Spritz - My Way

I've recently discovered the Italian Liqueur, Aperol.  It's got strong notes of tangerine, it's sweet and slightly bitter at the end.  Delish.  My first thought was to mix with soda water and ice for a very refreshing drink.  It's low in alcohol so it won't toss you on your tush.  The next drink I came across was the Italian Spritz.  I've found the measurements that work for me and I don't use ice, as is normally called for.  I just make sure all ingredients are nice and cold.
This is a wonderfully aromatic cocktail and the colour screams festive to me, however this can be enjoyed any time of the year.  You can garnish with a slice of orange if you'd like but I like mine straight up.  Kind of gal I am.
Merry Chirstmas and a Happy Healthy 2014!

Italian Spritz - My Way

Serves 1

3 oz chilled Prosecco
1 1/2 oz Aperol
Splash of well chilled Soda Water or Sparkling Water
Slice of orange (optional)

Add the first 3 ingredients into a glass.  Garnish if you wish.  Enjoy.

Endive with Goat Cheese and Balsamic Honey Drizzle

Ok, if there was ever a super simple, super delish, yet healthy appetizer, this is it.  I was cooking a fairly rich and delicious braised dish for friends of ours we don't see often enough and I thought, we need something a bit lighter to nibble on before hand.  However, I cannot leave cheese alone because I have an unnatural addiction to it.  A little endive, a little tangy goat cheese, a toasted walnut and a wee drizzle of balsamic spiked with honey and Thyme.....uh, yeah.  Good stuff. 

Make the drizzle early in the day and you can assemble the appies up to 2 hours before....drizzle before serving. 

*It's always safe to buy 3 heads of endive.  The outer leaves are larger and easier to fill...they get smaller the further in you peel.  I use only the large outer leaves and save the rest to shave into a salad.

Endive with Goat Cheese and Balsamic Honey Drizzle

Makes 8 Spears

2 tsp good Balsamic Vinegar or Fig Balsamic
2 tsp honey
1/2 tsp Olive Oil
1 tsp or 2 sprigs fresh Thyme, picked and chopped
Fresh black pepper to taste
2-3 heads of Endive* (see note above)
3 tbsp Soft Goat Cheese, approximately
8 -12 walnuts, lightly toasted

In a small bowl combine the first 5 ingredients and set aside.
Peel off the large outer leaves from the endive.  Place about 1 teaspoon of goat cheese in the endive spear and top with a toasted walnut.  Drizzle with the balsamic honey.  Serve.



Goat Cheese Potato Patties

Super easy and full of flavour, these golden patties are easy enough for a weeknight meal but are elegant enough for company when served with a tender filet mignon or a perfectly roasted piece of chicken on top......num num.  The husband and I opted for the latter of the two.  I popped the perfectly cooked filet on top and drizzled over a red wine pan sauce.  You know that sound that Homer Simpson makes when he salivates?  Nuff said.
Now, I have used Goat Cheese in these but I would highly recommend trying an aged White Cheddar or a beautiful Stilton. 

 

 

 

 

Goat Cheese Potato Patties

 

Makes 4 Patties

 

2 large Yukon Gold Potatoes, peeled, cooked and mashed

2 1/2 oz Soft Goat Cheese (that's half a 140 gram package)

1/2 tsp fresh Thyme or 1/4 tsp dried

1 tbsp fresh Parsley, finely chopped

Salt and Pepper to taste

1 tbsp Extra Virgin Olive Oil

 

In a bowl combine the mashed potato with the Goat Cheese (you should see small chunks of the cheese), Thyme and Parsley.  Check to see if they need salt and pepper. 

Heat a skillet over medium high heat.  Add the oil.  Gently place each patty in the skillet and cook for about 5-7 minutes.  Flip and cook the other side until golden brown. 



Chicken Liver Paté

If you love Paté like I do, then you'll love this recipe.  If the thought of chicken livers grosses you out, too bad for you.  This is a treat. 

I've made a few different versions of this in the past but this one, was my favourite.  I'm constantly tweaking and I do believe I've tweaked it just right.  I usually make this around the holidays and portion it into ramekins.  It freezes well with the layer of butter on top to seal it.  This also keeps well with the butter seal for about 2 weeks in the fridge.  Once the seal is broken, it'll last about 5 days. The best part is, I always have it on hand and it always disappears when I put it out.  You non believers will believe!!

Don't fear all the butter in this.  It makes 4 ramekins and you're certainly not eating a ramekin to yourself.  It needs the butter to make it Paté....it's a French thang. 

Chicken Liver Paté

3/4 cup unsalted butter, divided
3/4 cup finely chopped sweet onion
1 large clove garlic, chopped
2 tsp fresh Thyme or 1/2 tsp dried (go with the fresh if you can)
3/4 tsp salt
Good grinding of fresh black pepper
1/8 tsp allspice
1 lb Chicken Livers, trimmed
2 tbsp Brandy


Melt 1/2 of the butter in a large non stick skillet over medium heat, adding the onion and garlic, stirring until softened.  Add the Thyme, salt & pepper, allspice and chicken livers and cook until livers are cooked on the outside but still pink in the middle, about 7-8 minutes.  Pour in the brandy, off the heat.  Toss the mixture into a food processor and puree until smooth.  Divide into the ramekins.

Melt the rest of the butter in a saucepan over a low heat.  When the butter foams remove from the heat.  Skim off the foam and discard.  Place a sprig of Thyme on each crock of Paté and pour the clarified butter over top.  Refrigerate.  Once the butter has sealed it, you can then wrap tightly and freeze.

Roasted Red Pepper and Artichoke Spread

My mom, in a not so subtle hint sort of way, sent me a link to a Roasted Red Pepper Tapenade.  Assuming she wanted me to make it, I attempted it but of course didn't follow any of the directions and just took off and made it my own.  I'm a rule breaker, a rebel if you will. 
This is a tangy, wicked garlicky, flavourful spread that would compliment a number of different foods.  We served this with slices of fresh baguette and different cheeses.  This would be awesome with goat cheese, stuffed into some chicken, tossed into pasta, tucked into a grilled cheese with aged Cheddar or served as a condiment for a burger.  Many options with this.....we all like options don't we.

Roasted Red Pepper and Artichoke Spread

170 gram jar marinated Artichoke Hearts, drained
1/2 jar  (370ml) Roasted Red Peppers, or roast your own
2 tbsp Capers, drained
1/4 cup Parmesan Cheese
2 cloves garlic, chopped
juice and rind from 1/2 lemon (more lemon juice if you like it really tangy)
3 tbsp Olive Oil
1/4 cup Parsley, chopped

Toss all of the ingredients into a food processor.  Blitz until there are no longer any large chunks.  Refrigerate for at least 2 hours to allow flavours to blend.  Check for seasoning.