SALON

Recipes

Monday, Jun 28, 2010 4:28 AM UTC

Dishwasher salmon with cilantro sauce recipe

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Ingredients

For Salmon

  • 2 tablespoons olive oil
  • 4 6-ounce salmon fillets
  • 4 tablespoons freshly squeezed lime juice
  • Salt and freshly ground black pepper to taste
  • Heavy-duty aluminum foil

For cilantro sauce

  • 1 tablespoon butter
  • 1 leek, white part only, finely chopped and thoroughly washed
  • 1 shallot, minced
  • 1 jalapeno chili, seeds and membranes removed, finely diced
  • 2 garlic cloves, minced
  • 1-1/2 cups chicken stock
  • 2 cups lightly packed fresh cilantro leaves (stems removed before measuring)
  • 3 tablespoons freshly squeezed lime juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons sour cream

Directions

Salmon

  1. Cut two 12-inch pieces of aluminum foil.
  2. Grease the shiny side of the foil with the oil. Place 2 fillets side by side on each square and fold up the outer edges.
  3. Pour 1 tablespoon lime juice over each fillet. Season with salt and pepper.
  4. Fold and pinch the aluminum foil extra tightly to create a watertight seal around each pair of fillets.
  5. Place foil packets on the top rack of the dishwasher. Run dishwasher for the entire wash and dry cycle. (To heighten the theatrics, ask your guests to crowd around the dishwasher when you put the salmon in.)
  6. When cycle is complete, take out salmon (in front of your disbelieving guests), discard foil, place one fillet on each plate, and spoon a generous serving of cilantro sauce over top.

Cilantro Sauce

  1. Melt the butter over medium heat in a saute pan.
  2. Add the leek, shallot, jalapeno, and garlic and saute for about 5 minutes, or until the onions are translucent but not brown.
  3. Reduce heat to medium and add the stock. Simmer, uncovered, for 15 minutes. (Adjust heat as required to simmer.) The liquid should reduce by half.
  4. Remove from heat and let cool.
  5. Transfer to a blender or food processor and add the cilantro, lime juice, salt, and pepper. Puree until smooth.
  6. Add the sour cream and “pulse” until mixed. Set aside.

Le Secret: Make sure the packet is airtight by pressing down on it gently with your hand. If air escapes easily, repackage.

Adventure club: Poach the salmon with yesterday’s dishes and lemon-scented dishwasher detergent (I do it this way all the time).

Garnish: Cilantro sprigs.

Suggested Accompaniment: Yellow string beans, steamed and glazed with lemon juice and butter.

Alternatives:

i) Sour cream may be replaced with yogurt.

ii) Chicken broth may be replaced with vegetable broth (for fish-eating vegetarians).

 

Bob Blumer (aka the Surreal Gourmet) hosts his own program on the Food Channel.
The Surreal Gourmet's Web Site is located at http://surrealgourmet.com. More Bob Blumer.

Saturday, Aug 27, 2011 1:01 PM UTC

Kale-filled crepes recipe

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Kale-filled crepes recipe

Ingredients

Kale filling

  • 1 tablespoon olive oil
  • ½ red onion (chopped)
  • ⅔ cup stock
  • 2 cloves garlic (chopped)
  • 1 cup kale (chopped)
  • 1 cup turnip greens (chopped)
  • 2 tablespoons fresh parsley (chopped)
  • 2 petite summer squash (chopped)
  • Salt to taste
  • 8-10 nasturtium blossoms

Salal Raspberry Syrup

  • ½ cup wild black raspberries
  • ½ cup salal berries
  • ½ cup water
  • 1 tablespoon butter
  • 4 tablespoons raw sugar

Crepes

  • 1 cup sifted white flour
  • ¼ teaspoon salt
  • ½ cup milk
  • ½ cup water
  • 3 tablespoons butter (melted)
  • Bacon grease

Directions

Kale filling

  1. Heat olive oil in a large pan. Add onions. Sauté 1-2 minutes.
  2. Add a splash of stock and the garlic. Continue cooking until onions are translucent.
  3. Add kale, turnip greens, squash, parsley, salt and remainder of stock. Cover and cook for 2 minutes.
  4. Remove from heat and add nasturtium blossoms.

Salal Raspberry Syrup

  1. Blend water and berries in blender.
  2. In a small sauce pan, melt butter over a low flame. Add berry mixture. Add sugar and stir.
  3. Simmer for 3-4 minutes. Stir regularly.

Crepes

  1. Put milk, water, salt and eggs into blender. Add flour and butter. Blend at high speed for about a minute.
  2. Put batter in freezer for 30 minutes, or refrigerate for an hour or two.
  3. Heat one teaspoon of bacon grease in a 6-inch cast-iron pan at medium until it begins to smoke, but just barely.
  4. Remove from heat. Pour ¼ cup of batter into pan. Roll your wrist until batter spreads across entire bottom surface of pan. Return pan to flame. Cook for 45-60 seconds.
  5. Loosen edges of crepe with rubber spatula. Shake crepe back and forth in pan. Use spatula to turn crepe. Cook for an additional 10-20 seconds.
  6. Repeat.
  7. Serve, filled with toppings and sour cream or yogurt.

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Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.

Saturday, Aug 20, 2011 1:01 PM UTC

Thimbleberry rosemary simple syrup

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Thimbleberry rosemary simple syrup

Ingredients

  • ½ cup of honey
  • ½ cup of water
  • 1 cup of thimbleberries
  • 1 lime
  • Three sprigs of fresh rosemary (chopped)

Directions

  1. In a small saucepan, heat honey and water. When liquid comes to a boil, add berries. Stir. Remove from heat.
  2. Add lime juice and rosemary. Leave to steep for 3-4 hours.
  3. Strain. If necessary, press berry mash against strainer to release liquid.
  4. Chill and serve.

Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.

Saturday, Aug 13, 2011 1:01 PM UTC

Wild berry champagne barbecue sauce

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Ingredients

  • ¼ cup of olive oil
  • 1 tablespoon of chopped garlic
  • 1 cup fresh huckleberries
  • 1 cup fresh salmonberries (thimbleberries or raspberries also work)
  • ¼ cup spumante champagne
  • 2 tablespoons of honey
  • 2 tablespoons of ketchup
  • ¼ teaspoon of salt
  • dash of Worcestershire

Directions

  1. In a saucepan, sauté garlic in olive oil.
  2. Add remaining ingredients.
  3. Bring to a boil.
  4. Reduce heat and simmer 15 minutes or until slightly thick.
  5. Remove from heat; cool.
  6. Place mixture in a blender; process until smooth.
  7. Use as sauce over pork, steaks or poultry.

Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.

Saturday, Aug 6, 2011 1:01 PM UTC

Pasta with mussels and cream sauce recipe

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Pasta with mussels and cream sauce recipe

Ingredients

  • 8 oz. fettuccini (cooked al dente)
  • Parmesan cheese and pepper

  • Group 1

    • 30-40 mussels
    • 1 cup water
    • ½ cup white wine

    Group 2

    • 1 cup oyster mushrooms
    • 2 tablespoons butter
    • 3 cloves garlic
    • 2 green onions
    • 3 tablespoon white wine
    • Mussels (sans shell)
    • 1 teaspoon chopped parsley

    Group 3

    • 1 tablespoon butter
    • 1½ tablespoons flour
    • ½ cup half and half
    • ¼ cup stock
    • ¼ teaspoon salt
    • ½ lemon

Directions

Phase 1

  1. Rinse mussels and steam in mixture of water and white wine. When shells open, turn off heat.
  2. When mussels are cool enough to handle, remove meat from shells and use kitchen scissors to snip bysall threads from mussels. Put mussels in a bowl and set it aside.

Phase 2

  1. In a dry cast iron pan, cook oyster mushrooms over medium heat until liquid disappears. Turn down heat and add butter.
  2. When butter melts, add garlic and onions. Cook for one minute. Add 2 spoonfuls of wine and cook until wine is absorbed.
  3. Add last spoonful of wine, and the parsley and mussels. Cook until mussels are hot. Set aside, covered.

Phase 3

  1. Heat a small, thick-bottomed pan over a medium-low flame. Add butter. When butter is melted, add flour. Stir flour and butter for 2 minutes.
  2. Meanwhile, in a small saucepan, heat milk and stock until it boils. Stir. Add salt. Remove from heat.
  3. Pour liquid into roux and stir. When mixture begins to bubble, add lemon juice and remove from flame.

To serve

  1. Pour cream sauce over pasta and top with mussels and mushrooms. Sprinkle with Parmesan cheese and pepper.

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Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.

Saturday, Jul 30, 2011 1:01 PM UTC

Dolmas with tzatziki sauce recipe

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Michelle’s Dolmas

Ingredients

  • Cooked rice
  • Olive oil
  • Garlic (minced)
  • Carrot (grated)
  • Zucchini (diced)
  • Fresh dill or fennel (diced)
  • Salt
  • Feta cheese (optional)
  • Water
  • Lemon juice

Directions

  1. Cook rice.
  2. Sauté onion, garlic, grated carrot, little pieces of zucchini and little pieces of fresh fennel. Add dill or fennel, more olive oil, and feta cheese. Turn off heat.
  3. Remove a grape leaf from your jar and spread it flat on a cutting board. Take a spoonful of the rice and vegetables and plop it in the center of the grape leaf. Fold up the bottom of the leaf first, then fold the sides in and roll.
  4. Put the dolmas in a big saucepan. (You want to fill up the bottom of the saucepan with dolmas.) Add water until the water level is about halfway up the dolmas. Add lemon juice.
  5. Set a kitchen plate on top of the dolmas to hold them down during the steaming process. Put a lid on the pot and bring the water to a boil.
  6. Minimize heat, and steam the dolmas for 30 minutes on the stove top. Keep an eye — the dolmas should be ready when the liquid is gone.
  7. Drizzle with olive oil and serve with tzatziki sauce.

Michelle’s tzatziki sauce

Time: 2½ hours

Ingredients

You will need

  • 1 yard of cheesecloth
  • Rubber band
  • Dowel or chopstick
  • Large sauce pot
  • Mixing bowl

Ingredients

  • 4-lb. tub of yogurt
  • 1 large cucumber
  • 4-5 cloves garlic (pressed)
  • 2 tablespoons red wine vinegar
  • Dill to taste
  • Salt to taste
  • Olive oil

Directions

  1. Spread cheesecloth on a flat surface.
  2. Remove top from yogurt container. Take container and turn it upside down onto cheesecloth. Lift away container. Wrap yogurt in cheesecloth. Seal top of cheesecloth with a rubber band.
  3. Stick chopstick or dowel through top of cheesecloth and suspend the bundle over an empty pot. Let drain for two hours.
  4. Meanwhile, grate cucumber and squeeze liquid out. Press garlic.
  5. After yogurt has drained, dump the resulting cheese into a bowl. Add garlic and vinegar. Stir.
  6. Add dill and salt to taste and drizzle with olive oil. Serve with dolmas.

 

 

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Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.

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