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Showing posts with label Dinner Ideas. Show all posts
Showing posts with label Dinner Ideas. Show all posts
July 06, 2015
June 26, 2015
February 25, 2015
Salmon En Croûte with Fingerling Potatoes, Mint Peas over a Hollandaise Sauce
*Based on Gordon Ramsey's Recipes
This recipe is amazing. It's blend of flavors of herbs and mustard with a hollandaise sauce provide the perfect combination, with minted peas adding a fresh flavor to the dish. This recipe was featured on MasterChef Junior, this show features amazing kid chefs between the ages of 8-12. Each of the kids had to make this recipe, some did better than others. I can not believe they cooked it by themselves in under 90 minutes. For Valentines day I thought it would be fun to cook this together with my husband. I made a few errors while making this dish, too much vinegar in the Hollandaise sauce and the pastry dough was a little raw on the edges. I think I did not flatten it enough. Overall this dish was amazing! I can't wait to make it again, perfect this time. Here's the recipe! I hope you enjoy it as much as I did.
Fingerling Potatoes
12 fingerling potatoes
1 Tbsp butter
1 Tbsp olive oil
1. Put the potatoes in a saucepan with just enough water to cover them, and boil for 10 minutes until tender, but still a little firm. Drain, then let cool slightly.
2. Slice the potatoes lengthways. Melt butter in olive oil, then sautee until lightly golden.
Minted Peas
1 bag frozen peas, thawed
1-2 tbsp olive oil
Small knob of butter
Handful of mint, leaves roughly chopped
Extra virgin olive oil, to drizzle
1. Bring a pan of salted water to the boil, tip in the peas and blanch for three to four minutes or until tender.
2. Scoop them out with a slotted spoon and plunge into a bowl of iced water to refresh. Drain well and tip into a bowl.
3. Tip the peas and broad beans into the frying pan and add a splash of water and a little butter. Heat for a minute to warm through, season to taste and toss through the mint leaves.
4. Spoon the vegetables onto warm plates. Serve immediately.
Hollandaise Sauce
1 bottle white wine vinegar (about 500 mL)
1 tbsp peppercorn
bunch tarragon
3 large egg yolks
200ml clarified unsalted butter (use 1 cup of butter to get this amount)
squeeze lemon juice
1. Boil the vinegar together with peppercorns and tarragon, reduce by half. Strain and place back in the bottle for future use.
2. Clarify the butter. Melt the butter in a pan. Skim off the froth. Pour clarified butter in another container, leave the fat at the bottom of the pan in the pan.
3. Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.
4.Beat vigorously until the mixture forms a foam, but make sure that it doesn’t get too hot. To prevent the sauce from overheating, take it on and off the heat while you whisk, scraping around the sides with a plastic spatula. The aim is to achieve a golden, airy foam, which forms ribbons when the whisk is lifted.
5. Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.
*If you eat this for left overs you can use the same method or leave it out for about an hour to get the desired consistency again.
Salmon En Croûte
1 side of salmon, about 2 lbs, skinned
A little olive oil
3 Tbsp unsalted butter, softened
Finely grated zest of 1 lemon
Generous handful of basil leaves
Small handful of dill leaves
Sea salt
Freshly ground black pepper
1 tbsp wholegrain mustard
1 package Pepperidge Farm Puff Pastry sheets (2 sheets about 500g)
Plain flour, to dust
2 egg yolks, beaten
1.Check the salmon for pin bones, removing any that you find with tweezers, then cut in half. Line a baking tray with a lightly oiled piece of foil.
2. Mix the softened butter with the lemon zest, basil, dill and some salt and pepper in a bowl, to make the filling.
3. Pat the salmon fillets dry with kitchen paper, then season lightly with salt and pepper. Spread the herb butter over one fillet, on the boned side, and the mustard evenly on the other fillet. Sandwich the two salmon fillets together, in opposite directions so both ends are of an even thickness.
4.Roll out the pastry thinly on a lightly floured surface to a rectangle, the thickness about 1/16th an inch and large enough to enclose the salmon. Put the salmon parcel in the center of the pastry and brush the surrounding pastry with egg. Bring up the edges, trimming off any excess, and tuck them in before folding the rest of the pastry over to form a neat parcel. Carefully turn the whole thing over so that the seam is underneath and place on the prepared baking tray.
5. Brush the pastry with beaten egg. Lightly score a herringbone or cross-hatch pattern using the back of a knife. Sprinkle with salt and pepper. Cover loosely and chill for 15 minutes. Meanwhile, heat the oven to 400°F.
6. Bake the salmon for 20–25 minutes, until the pastry is golden brown and crisp. To test if ready, insert a skewer into the middle. It should feel warm for medium cooked salmon. A piping hot skewer indicates that the fish is well done.
7. Rest the salmon for 5 minutes, then cut into portions using a serrated knife. Serve with hollandaise sauce, fingerling potatoes and minted peas.
*I found the puff pastry sheets in the freezer section of my grocery store.
*I substituted stoneground mustard for wholegrain because my grocery store did not have wholegrain mustard, just make sure the mustard has seeds in it.
*Overall recommendation, do as much prep before hand as possible. Get out the cooking tools you will need, cut everything, and make the sauces before you start cooking. This will make everything go quicker and help so the food will not be cold once everything is done. I made the hollandaise sauce while the salmon was cooking in the oven.
This recipe is amazing. It's blend of flavors of herbs and mustard with a hollandaise sauce provide the perfect combination, with minted peas adding a fresh flavor to the dish. This recipe was featured on MasterChef Junior, this show features amazing kid chefs between the ages of 8-12. Each of the kids had to make this recipe, some did better than others. I can not believe they cooked it by themselves in under 90 minutes. For Valentines day I thought it would be fun to cook this together with my husband. I made a few errors while making this dish, too much vinegar in the Hollandaise sauce and the pastry dough was a little raw on the edges. I think I did not flatten it enough. Overall this dish was amazing! I can't wait to make it again, perfect this time. Here's the recipe! I hope you enjoy it as much as I did.
12 fingerling potatoes
1 Tbsp butter
1 Tbsp olive oil
1. Put the potatoes in a saucepan with just enough water to cover them, and boil for 10 minutes until tender, but still a little firm. Drain, then let cool slightly.
2. Slice the potatoes lengthways. Melt butter in olive oil, then sautee until lightly golden.
1 bag frozen peas, thawed
1-2 tbsp olive oil
Small knob of butter
Handful of mint, leaves roughly chopped
Extra virgin olive oil, to drizzle
1. Bring a pan of salted water to the boil, tip in the peas and blanch for three to four minutes or until tender.
2. Scoop them out with a slotted spoon and plunge into a bowl of iced water to refresh. Drain well and tip into a bowl.
3. Tip the peas and broad beans into the frying pan and add a splash of water and a little butter. Heat for a minute to warm through, season to taste and toss through the mint leaves.
4. Spoon the vegetables onto warm plates. Serve immediately.
1 bottle white wine vinegar (about 500 mL)
1 tbsp peppercorn
bunch tarragon
3 large egg yolks
200ml clarified unsalted butter (use 1 cup of butter to get this amount)
squeeze lemon juice
1. Boil the vinegar together with peppercorns and tarragon, reduce by half. Strain and place back in the bottle for future use.
2. Clarify the butter. Melt the butter in a pan. Skim off the froth. Pour clarified butter in another container, leave the fat at the bottom of the pan in the pan.
3. Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.
4.Beat vigorously until the mixture forms a foam, but make sure that it doesn’t get too hot. To prevent the sauce from overheating, take it on and off the heat while you whisk, scraping around the sides with a plastic spatula. The aim is to achieve a golden, airy foam, which forms ribbons when the whisk is lifted.
5. Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.
*If you eat this for left overs you can use the same method or leave it out for about an hour to get the desired consistency again.
1 side of salmon, about 2 lbs, skinned
A little olive oil
3 Tbsp unsalted butter, softened
Finely grated zest of 1 lemon
Generous handful of basil leaves
Small handful of dill leaves
Sea salt
Freshly ground black pepper
1 tbsp wholegrain mustard
1 package Pepperidge Farm Puff Pastry sheets (2 sheets about 500g)
Plain flour, to dust
2 egg yolks, beaten
1.Check the salmon for pin bones, removing any that you find with tweezers, then cut in half. Line a baking tray with a lightly oiled piece of foil.
2. Mix the softened butter with the lemon zest, basil, dill and some salt and pepper in a bowl, to make the filling.
3. Pat the salmon fillets dry with kitchen paper, then season lightly with salt and pepper. Spread the herb butter over one fillet, on the boned side, and the mustard evenly on the other fillet. Sandwich the two salmon fillets together, in opposite directions so both ends are of an even thickness.
4.Roll out the pastry thinly on a lightly floured surface to a rectangle, the thickness about 1/16th an inch and large enough to enclose the salmon. Put the salmon parcel in the center of the pastry and brush the surrounding pastry with egg. Bring up the edges, trimming off any excess, and tuck them in before folding the rest of the pastry over to form a neat parcel. Carefully turn the whole thing over so that the seam is underneath and place on the prepared baking tray.
5. Brush the pastry with beaten egg. Lightly score a herringbone or cross-hatch pattern using the back of a knife. Sprinkle with salt and pepper. Cover loosely and chill for 15 minutes. Meanwhile, heat the oven to 400°F.
6. Bake the salmon for 20–25 minutes, until the pastry is golden brown and crisp. To test if ready, insert a skewer into the middle. It should feel warm for medium cooked salmon. A piping hot skewer indicates that the fish is well done.
7. Rest the salmon for 5 minutes, then cut into portions using a serrated knife. Serve with hollandaise sauce, fingerling potatoes and minted peas.
*I found the puff pastry sheets in the freezer section of my grocery store.
*I substituted stoneground mustard for wholegrain because my grocery store did not have wholegrain mustard, just make sure the mustard has seeds in it.
*Overall recommendation, do as much prep before hand as possible. Get out the cooking tools you will need, cut everything, and make the sauces before you start cooking. This will make everything go quicker and help so the food will not be cold once everything is done. I made the hollandaise sauce while the salmon was cooking in the oven.
April 19, 2012
Fettuccine Alfredo with Reheat Instructions
This recipe has moved, please visit, http://www.jennyscrayons.com/2012/04/fettuccine-alfredo-with-reheat.html
December 21, 2010
Sweet and Sour Pork
I absolutely love this meal! The sauce is amazing and once you've cooked it once or twice it is pretty easy to make. I put some tips in the steps that have helped me make it faster.
Sweet and Sour Pork
3 cups cooked rice
Egg Batter
1/4 cup cornstarch
2 tablespoons all-purpose flour
1 teaspoon sugar
1/4 teaspoon baking soda
3 tablespoons water
1 egg, beaten
1/2 pound boneless pork loin chops, cut into 2x1/2x1/4-inch pieces
Oil for frying
Sweet and Sour Sauce
3 tablespoons brown sugar
2 tablespoons cornstarch
1 chicken bouillon cube
1/2 cup water
3 tablespoons white vinegar
2 tablespoons ketchup
2 teaspoons soy sauce
1 (20-ounce) can pineapple chunks in unsweetened juice, drain pineapples and keep the juice handy.
1. Prepare rice.
2. I make the mixtures first, because once the stove is turned on, the meal goes pretty fast. Prepare egg batter, and sweet and sour sauce. To prepare the egg batter combine cornstarch, flour, sugar, baking soda, water and beaten egg. To prepare the sweet and sour sauce combine brown sugar, corn starch, chicken bouillon, water, vinegar, ketchup, soy sauce, and 3 tablespoons of pineapple juice.
3. Cut up the pork and stir in egg batter mixture.
4. Heat 2 to 3 inches of oil in a pan or deep frier. Fry the pork once the oil is hot. To know if it is hot enough, try putting some of the egg batter in the oil, it should float. Add the pork strips to the oil one at a time. (the first time I cooked this, I added them all add once, it was a great big mess!) There should be some separation between the pork pieces. Cook until the pork is golden brown and no longer pink in the middle. Remove from oil.
4. Turn the heat on the sweet and sour sauce, stir constantly until it is thickened.
5. Add the pineapple, cooked pork pieces to the sauce. Add pineapple juice to taste. Serve over rice.
Enjoy!
Sweet and Sour Pork
3 cups cooked rice
Egg Batter
1/4 cup cornstarch
2 tablespoons all-purpose flour
1 teaspoon sugar
1/4 teaspoon baking soda
3 tablespoons water
1 egg, beaten
1/2 pound boneless pork loin chops, cut into 2x1/2x1/4-inch pieces
Oil for frying
Sweet and Sour Sauce
3 tablespoons brown sugar
2 tablespoons cornstarch
1 chicken bouillon cube
1/2 cup water
3 tablespoons white vinegar
2 tablespoons ketchup
2 teaspoons soy sauce
1 (20-ounce) can pineapple chunks in unsweetened juice, drain pineapples and keep the juice handy.
1. Prepare rice.
2. I make the mixtures first, because once the stove is turned on, the meal goes pretty fast. Prepare egg batter, and sweet and sour sauce. To prepare the egg batter combine cornstarch, flour, sugar, baking soda, water and beaten egg. To prepare the sweet and sour sauce combine brown sugar, corn starch, chicken bouillon, water, vinegar, ketchup, soy sauce, and 3 tablespoons of pineapple juice.
3. Cut up the pork and stir in egg batter mixture.
4. Heat 2 to 3 inches of oil in a pan or deep frier. Fry the pork once the oil is hot. To know if it is hot enough, try putting some of the egg batter in the oil, it should float. Add the pork strips to the oil one at a time. (the first time I cooked this, I added them all add once, it was a great big mess!) There should be some separation between the pork pieces. Cook until the pork is golden brown and no longer pink in the middle. Remove from oil.
4. Turn the heat on the sweet and sour sauce, stir constantly until it is thickened.
5. Add the pineapple, cooked pork pieces to the sauce. Add pineapple juice to taste. Serve over rice.
Enjoy!
December 14, 2010
Chicken Caccitore
This blog post has moved https://www.jennyscolorfulife.com/2010/12/chicken-caccitore.html
October 05, 2010
Stuffed Green Peppers
This is a fun recipe to try with green peppers in season. I like it because it is not your normal hamburger meal.
Stuffed Green Peppers
1 cup cooked rice
4 green bell peppers
1 pound ground beef
1/4 cup chopped celery
2 tablespoons chopped onions
1/2 teaspoon salt
Dash pepper
1/4 cup ketchup
1 medium tomato, chopped
1 (8-ounce) can tomato sauce
1 teaspoon sugar
1/4 teaspoon dried basil leaves
1 cup shredded cheddar cheese
1. Cook rice.
2. Cut the tops of of the green peppers and remove the innards of the peppers. Put enough water in a pan to cover the peppers, boil for 5 minutes.
3. Combine ground beef, celery and onion and cook over medium heat until the hamburger is done.
4. Stir the rice, salt, pepper, ketchup and tomato to the beef mixture and put into the peppers. Put the peppers in a baking pan.
5. Mix the tomato sauce, sugar and basil and put half of the sauce over the peppers.
6. Cook for 30-40 minutes at 350 degrees. During the last five minutes of cooking add the rest of the sauce mixture and sprinkle the cheese on the peppers.
I sprinkled my dish with more salt after it was done, but I tend to like more salt in my food. Here is the finished result.
Enjoy!
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