Roasted Salmon with Creamed Fennel and Onions

This recipe is simple, delicious, very elegant, and great for dinner parties. You can substitute the salmon with halibut or monkfish. Remember to buy wild fish only.

2 pieces of salmon 5-6 oz each

1 small fennel bulb, with root removed and thinly sliced

1 small-medium onion, thinly sliced

1 inch of fresh ginger, peeled, sliced, and julienned (thin strips)

2 oz ginger liquor, I like to use Domaine de Canton -- they make the prettiest little 50mL bottles, drink what's left, use it as a vase

3 tbsp extra virgin olive oil

4 oz good quality chicken broth 

2 oz heavy cream

Salt and pepper to taste

Preheat oven to 350 degrees and start preparing your vegetables. Salt and pepper both sides of salmon, some people like the skin, some don't; have your fish monger remove it if you don't. Place in a saute pan, non stick is ok and place in heated oven in center rack while you do your creamed fennel. The skin will cook without having to sear it. Salmon will take about 15-20 minutes; if you like salmon on the rarer side, check it after 15 minutes. You can remove the skin after salmon is cooked as well.

Heat oil on medium-high in a non-stick pan and add sliced fennel, onion, and ginger with a generous pinch of salt. Lower heat to medium and sweat for approximately 7-10 minutes. Adjust heat if it starts to brown. "Sweating" is to soften the vegetables without adding color. Add the ginger liquor, cook for a minute or two and then add the 4 oz of chicken stock, stir, cover, and continue to soften the vegetables over medium heat. This only takes about 5 minutes or so. You can judge by tasting a piece of fennel and if it is soft or has a bite, adjust your cooking time. Stir occasionally until stock is almost absorbed and vegetables are soft. 

When veggies are softened, the salmon should be just about done. Test the temperature with your handy dandy digital thermometer or pinch the salmon with your fingers; there should be some spring to it, meaning it will be about medium. Remember less time for medium rare. Remove from oven and tent with tin foil while you finish your fennel.

Add 2 oz of the heavy cream to the fennel, salt and pepper to taste, stir to incorporate. Place desired portion in center of plate and place 1 piece of salmon on top. Accompaniments can be rice, roasted potatoes, and a salad.

Shrimp in Tomato Sauce Infused with Tomato Oil

Sprinkle chopped parsley on top and serve with a side of simple plain rice, a salad and a piece of crusty bread to soak up the sauce.

10 jumbo shrimp (peeled and de-veined)

6 large garlic cloves (chopped)

6 large plum tomatoes (chopped)

Parsley for garnish

2 tbsp extra virgin olive oil

For tomato basil oil:

3-4 oz sundried tomatoes in oil

10 large basil leaves

Extra virgin olive oil

First, make your tomato basil oil. In a small food processor, pulse the basil leaves and sundried tomatoes until it is coarsely mixed. With your food processor set to puree, slowly drizzle enough olive oil to form a loose paste. Then put in a fine mesh strainer lined with one layer of cheese cloth. Place over a bowl and let the oil drip to separate the oil from the solids. You will end up with a small amount of tomato basil oil -- enough for 3-4 servings.

Quarter and seed the tomatoes. Discard the pulp, and then slice the tomatoes into three strips and evenly dice. Repeat for the rest of the tomatoes. Saute diced tomatoes and chopped garlic over medium heat in 2 tbsp of extra virgin olive oil until the tomatoes soften. Add tomato basil oil, as little or as much as you want, then add the shrimp and saute until the shrimp is pink and cooked through. Do not overcook.

Goat Cheese Quiche

This quiche is easy to make and elegant. You can add bacon or ham if you want something more rubust. I serve it with salad and garlic toast.

1 store bought 9-inch deep dish pie shell (you can make your own dough, but for you busy bees out there store bought is completely acceptable)

3 eggs + 1 egg yolk

Pinch of nutmeg

1 large onion (diced)

3/4 cup heavy cream (if you want to reduce calories use light cream or even whole milk or a combination)

Salt and freshly ground pepper to taste

Pinch of cayenne pepper

4 oz of good quality goat cheese

3 tbsp extra virgin olive oil

Preheat the oven to 350 degrees with the rack in the center of the oven. Saute onions and a pinch of salt in olive oil over medium heat until almost soft. Then, turn heat to medium-high to caramelize the onions. Adjust your heat if you have to -- don't burn them.

Spread onions over the bottom of the pie shell, distribute goat cheese in chunks over the onions and prepare the custard. Mix the eggs, heavy cream, nutmeg, cayenne, salt and pepper to taste and thoroughly whisk to incorporate. I dip my finger in to taste the custard to make sure the seasoning is correct. If you have an issue with raw egg, don't taste it and you will learn what the tart needs or doesn't need when it's done.

Bake at 350 degrees for approximately 45 minutes and until center is set. Let rest for 15-20 minutes before slicing.

Marinated Flank Steak with Curried Couscous Salad

1 small flank steak (it's more than enough for 2 people)

Marinade:

2 sprigs rosemary

6 sprigs thyme

4 garlic cloves

1/4 cup extra virgin olive oil

1/4 cup soy sauce

Freshly ground black pepper

Couscous:

Couscous (1 box -- just make the whole damn box...SOMEONE will eat it the next day)

Chicken broth (instead of water when you prepare the couscous)

1 large carrot (peeled and diced)

12 grape tomatoes (cut in half)

1/2 zucchini (diced)

1/2 red bell pepper (diced)

1/4 cup peas (freshly blanched or frozen)

1/4 cup red onion (diced)

3 scallions (chopped)

2 tbsp currants (you can use more if you'd like)

1/4 cup slivered almonds (toasted)

2 tbsp fresh parsley (chopped)

Vinagrette:

Pinch of red pepper flakes (to taste)

4 tbsp extra virgin olive oil (for 2 servings; adjust for the whole box)

4 tbsp freshly squeezed lemon juice

1 tbsp curry powder

Salt and freshly 

Combine marinade ingredients for flank steak in a blender or small food processor and process until slightly chunky. Put the meat in a bowl large enough to hold it and pour the marinade over it. 

Cover and refrigerate for at least 8 hours or preferably overnight. When ready for use, bring to room temperature. Remove the meat from marinade and blot on paper towels and hold until ready to cook. While your meat is coming to room temperature, make your couscous. Meanwhile, either heat up your grill or broiler in preparation to cook the meat.

Follow the couscous directions on the box. Use chicken broth instead of water. Fluff up with a fork and transfer to a bowl to cool. Keep fluffing up so it is not lumpy because the couscous should be room temperature before you add your vegetables.

When couscous is cool enough to handle, add all your diced vegetables and parsley, stir until incorporated. Make your vinagrette. The couscous soaks up a lot of vinagrette, so be prepared to make more just in case and taste as you go. Add salt and pepper to taste. Serve at room temperature. 

Grill or broil your flank steak for 6-8 minutes on each side but remember to check after 4 minutes on one side. This will give you medium rare meat. Let meat sit for at least 15 minutes before you slice.

Tandoori Chicken additional information

If you do not have a grill, broil chicken until brown, then roast in oven at 350 degrees until done. Remember to check internal temp of chicken, should be 165.

Grilled Tandoori Chicken Kabobs with Jasmine Rice

Place desired amount of rice on a plate and a skewer of chicken on top. You can spoon some dipping sauce directly on chicken or use for dipping.

For marinade:

2 tbsp extra virgin olive oil

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp cayenne pepper

1/2 tsp turmeric

1/2 tsp ground cardamom

1 tsp garam masala

1 tsp smoked paprika

1 tbsp ground ginger

1 tsp of dried oregano

1/4 tsp black pepper

1/2 cup plain yogurt (Greek 2% works nicely if you want less fat)

2 minced cloves of garlic

1 tbsp of lemon juice

1/2 tsp salt

1 red pepper, cut into 6 pices

1 green pepper, cut into 6 pieces

1/2 white onion, cut into thirds and separate into six pieces 

1/2 zucchini, sliced into 6 equal chunks

2 whole skinless chicken breasts (cut into 3 equal chunks)

2 wooden or metal skewers 

For dipping sauce:

1/2 cup Greek yogurt

1 small bunch mint (leaves only

1/2 cucumber (shredded and dried on paper towel)

1 garlic clove (smashed and minced finely)

1/8 -1/4 cup coconut milk or plain milk to loosen if needed

Pinch of salt

small food processor or blender

For rice:

1 cup jasmine rice

chicken broth (instead of water)

2 pats of butter

1/2 half white onion small dice (use the other half from the marinade)

salt and pepper to taste

1 cup of frozen peas or fresh (blanched)

1/4 cup slivered almonds 

1/4 cup currants 

In a small saute pan, over medium-high heat, toast the coriander, cumin, turmeric, cayenne, garam marsala, paprika, cardamom, and ginger until brown and toasty looking. This will take 2-3 minutes.

Add the toasted herbs, oregano, extra virgin olive oil, lemon juice, freshly ground pepper and salt to the yogurt and mix thoroughly. In a bowl, toss and coat chicken and cover and refrigerate for at least 8 hours. If you don't have that much time, 3-4 hours will work but the flavors will not be as intense.

While chicken is marinating, you will have time to cut up red and green peppers, zucchini, and the onion. After chicken is done marinating, alternate vegetables and chunks of chicken on the skewers (if you are using wooden skewers soak them in water for several hours beforehand so they don't burn on the grill).

Preheat your grill to around 375 degrees and make sure you have sprayed the grill first so the chicken doesn't stick. I like to spray each side of skewers before I place on grill as well (I prefer Grapeseed spray but any kind of cooking spray will do). Grill chicken for 5-6 minutes on each side or until the internal temperature reads 165 degrees. Remember part of cooking is learning how to gage doneness so check center of chicken after 3-4 min. You can use a digital thermometer, I find they work best. If the heat seems too high you can lower it so the vegetables don't burn. You may have to spray the sides again in order to ensure that nothing sticks. 

In a pot large enough for rice, saute the diced onion and a pinch of salt in the butter until translucent over med-low heat. Lower heat if necessary. This should take about five minutes. They will cook more as the rice cooks. Add chicken stock instead of water and follow the directions on box. Meanwhile, defrost peas and immerse in boiling water right before adding to cooked rice. In a small saute pan, dry toast (meaning no fat is necessary) the almonds over med-high heat by shaking pan until they are a golden brown.

When rice is done add the peas, toasted almonds and currants. Correct the seasonings with salt and pepper and gently stir to combine. You really do not need much salt depending on the broth you use unless you prefer more salt.

While rice is cooking, make your dipping sauce. In a processor or blender, blend together the yogurt, garlic, mint leaves and coconut or milk. When loose enough to pour but not too loose, transfer to a bowl and add shredded cucumber.  Stir to combine and enjoy. If you do not have a blender or processor, finely chop mint and add to other ingredients.

Pasta Margarita

It would be nice to pair this simple pasta recipe with sauteed broccoli rabe (blanch broccoli rabe first for a couple of minutes, dry on paper towels and saute in olive oil and sliced garlic -- tutorial upon request), or a simple green salad, a nice piece of crusty bread with olive oil and a glass of wine. This can also be made with gluten-free pasta. Enjoy!

4 oz spaghetti

2 cans crushed tomatoes in puree (I prefer San Marzano)

1 fresh Mozzarella ball (cut up into half-inch cubes, use as much as you want)

2 oz tomato paste

1 grated medium-sized carrot

4 sprigs thyme (leaves removed)

1 tbsp dried basil

1 tbsp dried oregano

1/4 tsp red pepper flakes

1 large bay leaf

6 or more fresh basil leaves (julienned)

1 large onion (diced)

6 large garlic cloves (minced)

1/4 cup extra virgin olive oil plus 2 tbsp

Grated parmesan reggiano or asiago cheese

Salt and pepper to taste

In a large saute pan, heat olive oil over medium-high heat and add onions, minced garlic and red pepper flakes (you can add more red pepper if you want sauce spicier). Reduce to medium heat and add a generous pinch of salt. Stir to incorporate and continue cooking stirring every few minutes until the onions are translucent. This should take about 7 or 8 minutes. Lower the heat if you have to, as you do not want color.

Next, add the grated carrot and tomato paste, stir and cook for one minute. Then add the thyme, basil, oregano and bay leaf. Slowly pour in tomatoes and gently stir to incorporate. Bring up to boil and then reduce heat to simmer for one hour. Stir occasionally. After the sauce is done, you can correct the seasonings by adding salt and freshly ground black pepper.

As sauce is simmering, fill a stock pot with water (don't forget to salt your water!). A few minutes before sauce is done, bring up water to boil and add the spaghetti and cook according to directions on box. I like mine al dente, you might like yours softer. 

Put the cooked pasta in a bowl, ladle sauce on top, add diced mozzarella and toss to coat. Divide among two bowls and garnish with the julienned basil and grated parmesan reggiano or asiago. Drizzle each serving with a tablespoon of extra virgin olive oil.