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Snacking in the Kitchen

~ Culinary Adventures In & Out of the Kitchen. Recipes, Reviews, Culinary Musings.

Category Archives: Fish

Roasted Salmon Salad with Potatoes and Dill

29 Thursday Sep 2016

Posted by snackingkitchen in Fish, Salad, Seafood, Uncategorized, whole30

≈ Leave a comment

salmon-salad-with-potatoes-and-dill

Salmon Salad with Potatoes and Dill

Ingredients

Dressing:

1 tablespoon garlic aioli (or compliant mayonnaise)

1/2 tablespoon pickle or lemon juice

1 tablespoon fresh dill, chopped

Salad:
1/2 cup slowly roasted salmon, flaked
1/2 cup diced English cucumber
4 baby potatoes, boiled, cooled, and quartered
1 tomato, diced
3 green olives, sliced

Directions

1. Whisk together dressing ingredients.

2. Gently mix the dressing with the salad ingredients. Serve right away or refrigerate until ready.

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One Pan Supper: Roasted Vegetables and Salmon

20 Sunday Mar 2016

Posted by snackingkitchen in Cooking, Dinner, Fish, quick and easy, Recipe, Uncategorized

≈ Leave a comment

I’m an expert at doing dishes. In fact, it’s been a part of my job for the last four years. I’d do 2-3 full loads of dishes twice a week, twice a month, plus have more to wash by hand. And as much as it can be therapeutic sometimes to play with soapy water and see immediate results of your labor, saving on washing dishes gets gold stars in my book!

With this recipe, you’ll minimize on the number of dishes you’d need to wash while making a super impressive yet easy for a family of 4. If you’re cooking for 1 or 2, don’t despair. You’ll end up with plenty of leftovers for a few lunches.

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One Pan Supper: Roasted Vegetables and Salmon

Ingredients

3 pounds baby potatoes
4-6 garlic cloves, unpeeled
2 parsnips, chopped
1 large red onion, chopped
1 tablespoon olive oil, divided
salt and ground black pepper to taste
4 thyme sprigs, divided
1 pound salmon fillets
1 lemon, sliced

Directions

1. Preheat the oven to 425 F with a sheet pan placed on the middle rack.

2. Toss potatoes, garlic, parsnips, and onion with 2 teaspoons of oil. Season with salt, pepper, and add two sprigs of thyme. Add vegetables to the preheated pan in a single layer and roast for 20-25 minutes.

3. Use the remaining olive oil on top of salmon and season with salt. Layer thyme sprigs and lemon over the top.

4. Stir the vegetables and make space for the fish. Add salmon fillets to the roasted vegetables and bake for another 10-12 minutes.

Dinner’s ready! Remember those leftovers I have mentioned earlier? Imagine the chilled roasted salmon on top of a sandwich. Toss the roasted vegetables with a garlic yogurt and dill dressing. Whatever you decide to do with these, please, be mindful of your coworkers and don’t reheat leftovers in the microwave. They shall thank you!

Love the recipe? Share the link, post pictures and tag on instagram with @snackinkitchen.

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Nosh the Truck: Seattle Fish and Chips

01 Tuesday Mar 2016

Posted by snackingkitchen in Fish, Restaurant Review, Seattle, Uncategorized

≈ 1 Comment

Seattle Nosh Fish and Chips

This might come as a surprise to my London friends, but I am serious when I say that Nosh the Truck in Seattle has better fish and chips. Fish and chips is one of those simple and basic food pairings like peanut butter and jelly, chocolate cookies and milk, and wine and cheese. They go perfectly well together and make up for a very pleasing and enjoyable experience.

I look for several things when it comes to fish and chips. The fish has to be flaky, piping hot, encased in a golden crispy coating. Although the fish is fried, it should still taste light and airy, not greasy. And it has to be perfectly seasoned, with salt, as soon as it comes out of the fryer.

And the chips? The potato fries must be crisp and tender on the inside. The double frying method works best to achieve this.

Both the fish and chips from Nosh lived up and exceeded my expectations. Honestly, I could do without the side of mashed peas, but when in London… (or Seattle).

The next time you see the food truck parked by your office, don’t be put off by the long line (as there’s bound to be one). Do wait and order this British delicacy.

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Roasted Catfish with Chili Sesame Oil and Soy Sauce

26 Tuesday Feb 2013

Posted by snackingkitchen in Cooking, Fish, Recipe

≈ 1 Comment

“I brought us fish!” exclaimed the Artist when he walked through the door early Sunday evening.  We have been talking about eating more fish, and since he was going to be close to Uwajimaya he offered to pick some up.  I was already thinking about salmon fillets that I would roast in parchment, with vegetables and lemon slices, to go along with the brown rice pilaf that was simmering on the stove.  And then I opened the neat, sealed package to discover…a catfish!  Right there, in front of my eyes lay a catfish, with the head attached, the gills, the tails – the whole fish!  I have to give the Artist a few points for getting the fish gutted, at least.

I have to admit, I am not a fan of catfish.  The few times I have had it, the fish was dusted in cornmeal and fried, served with a side of remoulade.  Frying was the last thing I wanted to do.

And so, with a chef’s knife, I hacked off the head.  Then, with a thin, flexible knife, I separated the fish into a single fillet and left the other side with the bone attached.  And it was time to roast!

Roasted Catfish with Chili Sesame Oil and Soy Sauce

Ingredients

1 catfish, head cut off, body cut into 2 fillets
2 teaspoons chili sesame oil
2 teaspoons soy sauce
2 garlic cloves, minced
2 scallions, sliced
salt and pepper to taste

Directions

1.  Preheat the oven to 400 degrees and line a baking sheet with parchment paper or foil.

2.  Arrange the fish fillets on the baking sheet and drizzle with oil, soy sauce, garlic and scallions.

3.  Season with salt and pepper to taste.

4.  Roast the fish in the oven for 12-15 minutes.

The fish finished roasting, the rice pilaf was fluffed, and the vegetables were quickly sauteed.  When it came time to eat, I was hesitant.  The end result was pleasantly surprising.  The fish had a bright white flesh that looked strikingly gorgeous against the dark soy and the orange of the chili sesame oil.  I’m not about to say that I’ll be running to the store tomorrow to pick up another catfish, but perhaps the next time I will be more open to trying something new.

What’s your favorite way to eat catfish?

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Individual "Cupcake" Frittatas with Smoked Salmon and Roasted Poblano Peppers

12 Tuesday Jun 2012

Posted by snackingkitchen in Breakfast, Brunch, Cooking, Eggs, Fish, Recipe

≈ 3 Comments

Imitation is the greatest form of flattery, but what happens when you imitate yourself?  In my case, you come up with yet another combination of ingredients for the Muffin/Cupcake Individual Breakfast Frittatas.  This time around, I build these mini-in-size but colossal-in-flavor breakfast delights around smoked salmon and a roasted poblano pepper.

Along with the salmon and the pepper, I threw in a few other refrigerator hermits for color, texture, and flavor.

Just in case you might be curios about the origins of this recipe, previous versions include Broccoli and Italian Sausage Egg Muffins and Roasted Vegetable Frittatas.


Individual Frittatas with Smoked Salmon and Roasted Poblano



Ingredients

nonstick spray

1 cup smoked salmon, broken into pieces

1 roasted poblano pepper, seeded and chopped

1 red bell pepper, seeded and chopped

6 spears blanched asparagus, sliced

10 large eggs

1/2 cup half and half

1/4 cup chopped dill

1 tablespoon vegetable oil

1/2 teaspoon baking powder

dash of cayenne pepper

salt and pepper to taste

4 ounces grated Mozzarella cheese

Directions

1. Preheat oven to 375 degrees.  Liberally spray a 12-cup muffin tin with non-stick olive oil spray or grease with butter.

2. Combine smoked salmon, poblano and bell peppers, and asparagus in a bowl.  Evenly divide the ingredients among the 12 muffin cups.

3.  Whisk together eggs, half and half, dill, oil, baking powder, cayenne, salt and pepper.

4. Pour the egg mixture over the salmon and the vegetables.  Use a ladle or a liquid measuring cup with a spout to make pouring mess-free.

5. Sprinkle frittatas with Mozzarella cheese.

6.  Bake for 20 minutes or until the eggs are set and the cheese has melted.  

7.  Cool frittatas slightly and remove out of the muffin tin; serve immediately.  Try using a paring or a butter knife to run along the edges of the frittatas to help releasing them from the pan.  

If you happen to have a few frittatas leftover, wrap them well in plastic wrap and freeze them for last-minute brunch guests or for daily breakfast-on-the-go.


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First Time for Everything: Tuna Melt Sandwiches for Grown-Ups

13 Sunday May 2012

Posted by snackingkitchen in Cooking, Fish, Recipe, Sandwich

≈ 3 Comments

I love tuna salad.  I probably love it because it contains a copious amount of mayonnaise.  When I was little, my mom would make the salad with chopped boiled eggs, cooked rice, and lots of dill.  We would eat the salad on its own, without bread, crackers, or potato chips.

As I grew older, I started incorporating more ingredients to my tuna salad.  I love the color and flavors added by pickles, onion, celery and cilantro.  I usually try to make the salad several hours ahead so it can have plenty of time to chill in the refrigerator.

But what about a hot tuna salad sandwich?  I was skeptical for the longest time, but then I made these Tuna Melt Sandwiches with the help, encouragement, and guidance of my dear friend Alla — and am now a convert.  Will I change your mind with these delicious melts?




Ingredients

1 can tuna*

1 boiled egg, peeled and chopped

1/4 cup cooked rice

2-3 dill pickles, finely diced

1 tablespoon finely diced red onion

1 tablespoon finely diced celery

2 tablespoons mayonnaise

1/2 tablespoon spicy mustard

salt and pepper to taste

2 slices of bread

shredded extra sharp Cheddar cheese

*(I prefer mine in water, but feel free to use the kind in oil, just be sure to buy the best quality tuna you can afford.  Be aware of ethically-fished and sustainable tuna brands.)



Directions


1.  Preheat the oven to 375 degrees.  Line a baking sheet with foil and place a cooling rack on top.  Set aside.


1.  Mix together tuna, egg, rice, pickles, onion, celery, mayonnaise, salt and pepper.  Taste for seasoning and adjust the flavor.  I personally like to add more pickles.  You should feel free to play with proportions of ingredients.

2.  Spread the tuna salad on bread and sprinkle with cheese.  Transfer the open sandwiches on the prepared baking sheet.

3.  Bake the sandwiches in the oven until they are heated through and the cheese has melted.  This will take about 15 minutes.  For extra crispness, cook the sandwiches under the broiler for the last two minutes.

4.  Eat the sandwiches immediately.  Or, if you are at my house, you sit on the couch, waiting for a sandwich while I take photographs.  And if you are Alla, you probably pout… a lot!

Serve these Tuna Melt Sandwiches with extra pickles and Pop Chips or your favorite potato chips.  I also drizzled some hot pepper sauce for an extra kick.

Enjoy!

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Pan Seared Halibut, Braised in Diced Tomatoes with Capers

08 Tuesday May 2012

Posted by snackingkitchen in Cooking, Fish, Gluten Free, Recipe, Tomatoes

≈ 1 Comment

I was thrilled when I came home to a box of goodies from Muir Glen Organic.  Over the next months I will feature recipes using items from the box as inspiration.  Today, I want to share a three-ingredient recipe with Red and Yellow Diced Tomatoes.  This recipe for Pan Seared Halibut, Braised in Diced Tomatoes with Capers took under 30 minutes to prepare and sang with bright notes of flavor.
The halibut, one of my favorite fish, turned out perfectly tender after leisurely simmering in diced tomatoes.  Salty, briny capers snuggled along the fish and imparted a vibrant, lemony taste.
I served the fish along with Smashed Red Potatoes (recipe to come) and Simply Broiled Asparagus.
 Pan Seared Halibut, Braised in Diced Tomatoes with Capers

Ingredients

12 ounce halibut fillet
salt and pepper to taste
2 teaspoons olive oil
14.5 ounce can Muir Glen Yellow and Red Diced Tomatoes
2 tablespoons capers
Directions

1.  Season halibut with salt and pepper on both sides.
2.  Heat oil in nonstick pan over medium high heat.  Sear halibut, presentation side down, for 5 minutes.

3.  Flip the fish and add tomatoes and capers.  Lower the heat, tightly cover the pan and simmer for 15 minutes.

4.  Season with additional salt and pepper, if needed.  The fish is ready when it’s flaky, bright white, and springs back to the touch.

This was a surprisingly simple meal – after all, only three ingredients!  Try this recipe with your favorite fish.  Serve with smashed potatoes and asparagus, as pictured below, or pieces of crusty bread to soak up the tomato goodness.

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How to Roll Sushi at Home: Spicy Tuna Roll and Inverted Salmon Roll

23 Monday Apr 2012

Posted by snackingkitchen in Cooking, Fish, Recipe, Sushi

≈ 3 Comments

“Do you like sushi?” I asked my Fish professor Corky Clark at the Culinary Institute of America.  “If by sushi you mean vinegar-flavored cooked rice, then no, I don’t like it,” said Chef Clark.  I remember his answer from over four years ago, as if he said it to me yesterday.

Well, regardless of your definition of sushi, I love it.  I prefer creative sushi rolls, with large chunks of fresh, silky fish, tobiko, fatty avocado, and exotic sauces.  I am a big fan of the Rainbow roll – a California roll draped with tuna, salmon and yellow tail (I ask to leave the shrimp off).  But I discovered my all-time favorite roll while living in Dallas – the Volacano roll: a California roll topped with scallops that have been coated in spicy mayonnaise and broiled.  My friend Nicole, who tried the roll in my company during her first sushi experience ever, said, “It’s like an orgasm in my mouth.”  Need I say more?

Seattle clearly doesn’t have a shortage of sushi restaurants.  There are plenty of places, some better than others, scattered all around the city.  This weekend, however, we decided to roll some sushi ourselves.  A quick trip to Uwajimaya to pick up fresh fish (salmon and tuna) and a stop at HMart for rice, seaweed, and a few other staples, and we were ready to roll.
Spicy Tuna Roll and Inverted Salmon Roll


Ingredients


1 cup Sushi rice

nori sheets

toasted sesame seeds

cream cheese

wasabi mayonnaise

Sriracha

tuna, fresh, sliced

salmon, fresh, sliced

cucumber, sliced into thin strips

avocado, sliced

soy sauce

wasabi paste

Chenin blanc

Sake

plastic wrap

bamboo mat

Directions

1.  Prepare rice according to the directions.  Be sure to cool your rice completely before rolling sushi.

2.  Set all ingredients in front of you along with a bowl of water – you will dip your hands into water when pressing and spreading the rice along the nori sheet.

3.  Lay nori on top of a plastic-wrap-covered bamboo sheet.  

4.  For the Inverted Salmon Roll: Spread rice over the nori, leaving just about an inch uncovered and sprinkle with toasted sesame seeds.

5.  Flip the nori sheet on the other side – this will create the inverted sushi roll.  Spread wasabi mayonnaise over nori and arrange tuna, avocado, and cucumbers in line at the bottom of the nori.

6.  Roll the nori, applying even pressure along the length of the roll.  Lightly moisten the edge of the nori with water – it will act as glue to hold the roll together.

7.  For the Spicy Tuna Roll: Spread rice over nori and sprinkle with sesame seeds.  Spread cream cheese and top with Sriracha, salmon, cucumbers, and avocado.  Roll as explained in step 6 above.

8.  Set your rolls in the refrigerator until you are ready to slice them.

9.  Slice and arrange on a plate.  Serve with soy sauce, wasabi, pickled ginger, sake (I prefer sake served warm) and/or a glass of crisp white wine (we had Chenin Blanc).

Why so sad, Mr. Artist?  You’ll just have to wait a few more minutes while I finish taking photos of the sushi, and then we can eat!

Delicious!

Teaching points:
~ Taste your rice.  Make sure it’s perfectly seasoned (use seasoned rice vinegar, rice wine, sugar, and salt).
~ Don’t overstuff your sushi rolls.
~ Keep plenty of wet towels around – the sushi-making tends to get quite messy
~ Get your fish only from trusted, reputable sources – if you don’t have one, or don’t want to pay the price for fresh fish, buy smoked salmon or crab instead.
~ Don’t forget a bowl of green tea ice cream for dessert and be sure to sprinkle it with toasted sesame seeds.

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Dining out in Portugal: Culinary Adventures in Lisbon

17 Tuesday Jan 2012

Posted by snackingkitchen in Fish, Portugal, Restaurant Review, Travel

≈ 1 Comment

It’s snowing today in Seattle and I’m reminiscing over sunny and slightly warmer days in Lisbon, Portugal.  One of the joys of travels is discovering new culture, and one of the most delicious ways of doing it is through food!  I wanted to share photos and thoughts of my culinary adventures in Portugal with you, dear snackers!

Portugal is famous for its seafood (proximity to the source) and Vinho Verde (fresh, slightly effervescent wine made from “green grapes”).  Our first meal in Lisbon was at a local restaurant, Restaurante Rio Coura, bustling with jovial chatter of the locals, clinking of glasses,and swishy sounds of paper table cloths turned over to greet new guests.

Unless you have a personal restaurant recommendation, picking a restaurant in a foreign country might be tricky.  Don’t get sucked in by menus written in English or bored waiters standing on the street, begging you to come in and taste their delights.  Instead, pay attention and find out where the locals eat!  If at all possible, pretend you are Rachael Ray and ask the locals for a recommendation (skip your hotel’s concierge).

Our meal started with a basket of bread and Bolinhos de Bacalhau – Portuguese cod fritters.  I’m not sure why, but the bread was stale.  We sipped on a bottle of Vinho Verde and awaited the delivery of our main course.

For the main course, we ordered grilled calamari and a mixed seafood platter.  Talk about seafood delight!  The calamari were some of the best I’ve ever tasted ~ no rubber here!  Grilled to perfection, charred and tender, they were simply delicious.  A healthy sprinkle of lemon went a long way.

The seafood platter had a variety of fish (salmon and white fish), grilled calamari, and boiled potatoes.

 Nothing but the bones were left.  Thanks for a delightful meal.

Have you been to Portugal?  If so, what was your favorite meal?

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Project "You Buy, I Cook" ~ For the Love of Orange

21 Wednesday Dec 2011

Posted by snackingkitchen in Fish, Seattle, You Buy I Cook

≈ 1 Comment

A mother should not admit to having a favorite child.  I should not admit to having a favorite You Buy, I Cook  project. But if I did, this one would be it!  It all started with an article claiming that orange is the color of 2012. Orange, just happens to be my favorite color, ever, no doubt!  After an impromptu facebook chat with my friend Angie, I decided to host a special edition of You Buy, I Cook – For the Love of Orange.


The lovely ladies (in order of appearance) Alla, Angie, Anna, and Kellie came to my kitchen with orange, and other color goodies and we set to cook!

Scroll down to see what we had on the menu.  Interested in a particular “recipe”? Let me know!


The menu:

Carrots with 1000 island dressing
Orange bell pepper salad with tomatoes and cucumbers
Roasted salmon with Persimmon and Kumquat Salsa with Cilantro and Jalapeno



Red and White Quinoa with Sauteed Portabello Mushrooms and Asparagus
Stuffed Orange Peppers with Quinoa
Orange Sorbet with Dark Chocolate Chunks in waffle bowls
Sparkling Peach Wine, Sangria, Iced Tea
and…..
CHEETOS!

Thank you for making this such a delicious celebration of orange!

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Mediterranean Salmon en Papillote – Roasted Salmon Recipe

01 Tuesday Nov 2011

Posted by snackingkitchen in Cooking, Fish, Potatoes, Recipe

≈ 3 Comments

French is sexy: the language, the music, the fashion, and the food!  When sexy also happens to be delicious and easy, you know you have a winner on your hands!  This recipe combines the French technique en papillote with Mediterranean flavors.
What is en papillote?  The literal translation from French is in parchment, which is precisely what it is.  The parchment is folded into a pocket and allows the food inside to cook gently, without fear of overcooking.  While cooking, the items inside release juices that create steam and also concentrate into a lovely sauce.
The combination of ingredients points directly to the Mediterranean – briny olives, sweet tomatoes and peppers, with a hint of garlic and shallots.

Ingredients (for 2)

Olive oil
2 4-6 ounce salmon fillets (skin removed)
Salt and pepper to taste
1 tomato, diced
1/2 red bell pepper, diced
10 green olives, roughly chopped
1 shallot, finely diced
2 cloves of garlic, finely minced
fresh dill
1 lemon, sliced
2-4 tablespoons of wine (I used Sauvignon Blanc)
Directions

1. Preheat oven to 400 degrees F.  Cut out 2 large pieces of parchment paper (about 14 by 14″).  Lightly coat one half of the parchment with olive oil.  Place one salmon fillet on half of the parchment paper.  Season with salt and pepper.  Top the salmon with half of tomatoes, bell pepper, olives, shallot and garlic.
2.  Drizzle the salmon and vegetables with a little bit of olive oil.  Cover with sprigs of dill and lemon slices.  Drizzle the fish with wine.

3.  Now make a pouch out of parchment paper (if you have made calzones or pirogis, you are a step ahead!).  Fold the parchment paper in half, covering the salmon.  Start folding from one end, going all the way to the other end.  Be sure the fish is completely enclosed and secure.  If needed, use staples to hold the parchment shut.

4.  Place the parchment pockets on a baking sheet and bake for 15-20 minutes in the oven.  Be careful when serving – opening the parchment pockets will release a lot of steam – don’t get burned.

Remove lemon slices and dill sprigs when serving (feel free to garnish with fresh lemon slices and chopped dill).  I served the fish with olive oil smashed potatoes and sauted onions with a glass(es) of SeaGlass Sauvignon Blanc.


Looking for a different way to cook salmon?  Try my recipe for Roasted Salmon with Lemon and Dill.

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Move Over Crock Pot, There’s a New Machine in Town – Sous Vide

08 Thursday Sep 2011

Posted by snackingkitchen in Asparagus, Beef, Cooking, Eggs, Fish, Seattle, Writing/Publishing

≈ 2 Comments

A few days ago, I entered the world of Sous Vide.  If you ever watched an episode of Top Chef, or any other prestigious food competition, you might have heard the term “sous vide” and perhaps know a little bit about it.  Here’s is your chance to learn more information and see the expansive variety of food that can be sous vide.

Let’s start from the beginning.  This was yet another food community event at Myra’s sponsored by Sous Vide Supreme (a local Seattle company) with guest Chef Sharone Hakman (as seen on Master Chef).

Like many cooking terms, the term sous vide is French and is translated to “under vacuum.”  The food is vacuum packed in heavy-duty food grade plastic bags and then submerged in water and cooked under controlled temperature.  Thus, the ability to set it, and forget it (as the time goes by, the temperature continues to be constant, thus the food does not overcook or dry out), which might be reminiscent to a crock pot, but the differences probably stop here.

 
What better way to really understand the sous vide process and its benefits than to taste the food!?  We were in for a treat: the 6 course tasting menu, plus the Wild Hibiscus Spritzer to start.

The first course was Wild King Salmon with Fennel, Radish and Turmeric Butter.
Both fennel and the salmon were cooked in a sous vide machine.  The beauty of this, regardless of whether you like your salmon slightly pink or completely cooked through, you are in control!  Just set your temperature and the machine will do the rest.  For extra flavor, Sharone added sliced lemon and dill along with the salmon inside the vacuumed bag.  For the fennel, which has an anise flavor that mellows out and sweetens as the fennel cooks the desired doneness was al dente.  Prior to placing the fennel on the plate, Sharone seared it on the hot pan to add an extra texture and flavor dimension.
On to the next course: Tender Chicken Breast with English Pea Puree and Crispy Parmesan.

Wouldn’t you agree that cooking chicken is difficult?  Trust me, you don’t want a medium rare chicken breast, nor do you want a leather dry piece of chicken that can not be chewed without the aid of a food processor.  This chicken was, no joke, fork tender!  In a way, it had the texture of a perfectly cooked and tender pork tenderloin.  The peas were also sous vide, with a little bit of butter, salt and pepper.  Notice the beautiful, spring green color – since the peas were not overcooked or overheated, the color was preserved as intended by nature.
Speaking of the green, the next course was Green and White Asparagus with 61 Degree Egg and Brioche Croutons and Truffle Butter.

This screams brunch!  The asparagus is the perfect vessel to dip into the soft egg yolk.  I was happy to use the buttery brioche croutons to soak up the rest of the golden, rich goodness.  To my surprise, the asparagus was still slightly crunchy.  Can you imagine using your sous vide for eggs hollandaise?  Just an idea.
For the next course, I got off my chair and landed a hand in searing short ribs for the Hak’s BBQ Sauce Short Rib Sliders with Cole Slaw, served on Hawaiian rolls.
I had two of these!  I wanted to pack a few more for breakfast.  These were incredible.  The short ribs were cooked for 72 hours yet were still medium rare inside.  Tender, juicy, slightly fatty, coated in Sharone’s own Hak’s BBQ Sauce these would be the ultimate BBQ dish for your next get together.  The tart, vinegary slaw got a topping of crispy bacon bits, both providing the much needed crisp and crunch against the tender meat.  Boy, am I happy I don’t keep kosher!

And as if this was not enough, next came the king of the tasting menu: Coffee and Pepper Crusted Filet with Fig Infused Pinot Noir Reduction.  Perhaps, I shouldn’t be writing this at 10pm, savoring the memories of each delicious bite.

Once out of the sous vide machine, Sharone seasoned the filets with coarsely ground pepper, salt, and coffee grounds (very appropriate for the Seattle audience).  The filets were then seared with rosemary and thyme.  Look at the gorgeous dark mauve color inside, complimented so well by the Pinot Noir reduction.  Oh the lucky people who went home with the leftovers!  By the way, the gorgeous figs that have appeared in several of the photos above, were also sous vide and served with the filets.
And then there was the dessert!  Yes, your sous vide machine can help you through the whole meal, starting with appetizers and going all the way to the dessert.  Sharone treated us to Zinfandel Poached Pears with Saigon Cinnamon and Silan Mascarpone.  The pears were poached in Zinfandel with a bit of honey and cinnamon.
I would’ve loved to have this the next morning for breakfast with a cup of tea.  It was the perfect sweet ending to a lovely, lively, delicious, and educational night!
So ultimately, why sous vide?  Here’s your list of reasons: Simple & Foolproof, Enhanced Natural Flavors, Precise Cooking with Consistent Results, Convenient, Saves Time, and Improves Nutrition.  Be sure to check  Sour Vide Supreme website for more information, recipes, cooking times and temperatures, and more importantly to find out about different sous vide models available.
When it was time to go home, we left with happy stomachs, new friendships, and a bag with Sharone’s BBQ sauce.
I would love to hear about your experiences with cooking sous videvide method.
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Roasted Salmon with Lemon and Dill

14 Saturday May 2011

Posted by snackingkitchen in Cooking, Dinner, Fish, Mother's Day, Recipe

≈ 3 Comments

Do you want to hear my favorite fish joke?  I heard it on Jay Leno years ago, and haven’t stopped telling it since.  Ok, here we go – “What’s a fish without an i/eye?”  It is …..fsssshhhhhh 🙂  Ok, you had to be there.

Whether you love fish or a bit skittish about eating it, this is a lovely recipe for you to try.  The fish lover in you will appreciate the simple, unobstructed flavor of salmon that is gently enhanced with the acidity of lemon and white wine (the acid works quite well against the natural oily flavor of salmon).  Dill is the traditional accompaniment for salmon, and honestly, it looks quite pretty against the fish’ pink flesh.

Ingredients

Olive oil
1.5 pounds salmon fillet
salt and pepper to taste
4-6 sprigs fresh dill
1 lemon, sliced into 1/4″
1/2 cup white wine

Directions

1.  Preheat the oven to 375.
2.  Line a baking sheet with foil and lightly coat with olive oil.  Place the salmon, skin side down, on top of the foil.
3.  Season the salmon with salt and pepper.  Lay dill sprigs on top of salmon and cover with lemon slices.  Lightly drizzle with olive oil.
4.  Pour wine around the salmon.  Fold the foil around the salmon, forming an envelope.
5.  Roast salmon until desired doneness (about 20 minutes for medium).
6.  When serving, use a spatula to separate salmon from its skin and serve with wedges of lemon.  Garnish with fresh chopped dill.

I served the salmon for Mother’s Day with Mushroom & Dill Risotto and a side of Roasted Asparagus.

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Celebrating Mother’s Day 2011 with Dinner

09 Monday May 2011

Posted by snackingkitchen in Cooking, Fish, Mother's Day, Recipe, Risotto

≈ 3 Comments

Last year, for Mother’s Day, I made my mom mini frittatas with sausage, broccoli and cheese, baked directly inside a muffin tin.  These individual servings of eggs were a big hit with my mom and many of you out there have liked the recipe as well (thank you!)

When this Mother’s Day approached, I asked my mom what would she like me to cook for dinner.  Surprisingly, she had something else in mind – she wanted me to clean her refrigerator.  As glamorous as it might be, this wasn’t exactly my idea of fun, but since I asked, I could hardly refuse her.  
So there I was, over at my parents’ house, cleaning the refrigerator after spending 6 hours working in a busy bakery on Mother’s Day.  But the story doesn’t end there.  Afterall, I showed up to the house with a bouquet of flowers and a bag of groceries – there was dinner to be made!
I decided on Mushroom and Dill Risotto, Roasted Salmon with Dill and Lemon, and Roasted Asparagus.
(Photographing risotto turned out harder than expected).


What did you cook or eat this Mother’s day?
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Quintessential New York Breakfast – White Fish Bagel at Pick-a-Bagel

21 Thursday Apr 2011

Posted by snackingkitchen in Bread, Breakfast, Coffee, Fish, New York, Restaurant Review, Travel

≈ 1 Comment

I’ve been thinking about breakfast a lot lately.  I just recently wrote about my idea for savory cottage cheese with vegetables and poached eggs in green olive caponata.  And today, I’m thinking carbs!  I might be thinking, craving, and dreaming about carbs especially since this is the first year I am trying to observe Passover rules.  Not as easy as I thought.  So as I’m sitting here, thinking about bread, I thought I would share with you the quintessential breakfast I had just a few weeks ago in New York at Pick-a-Bagel.

One might be overwhelmed by the options – the variety of bagels and flavored cream cheese looked endless.

What a girl to do?  My sister and I decided to share.  We opted for a larger in diameter, but thinner version of  the bagel with a very generous schmear of White Fish spread and sliced tomatoes.  Add a side of sour and half sour pickles, a cup of coffee, and breakfast is served!  

Do you like your bagels toasted or not?  I’m a big fan of a toasted version and these New York bagels were perfect!  Lovely and crisp on the outside, they had a perfect barrier against the white fish spread – no soggy bagels here!

If you are lucky to live in New York city, stop by and pick up a bagel.  I would love to hear from you what’s your favorite combination is.
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Saturday Snapper Supper – Cooking with Alla

17 Friday Sep 2010

Posted by snackingkitchen in Cooking, Fish, Grains, Salad

≈ 2 Comments

I have this wonderful friend Alla.  We actually met through a JConnect cooking class and share a love for food and cooking, among many other things.  Alla’s home is a home away from home with me, and having her as a close neighbor is quite handy.  I can’t tell you how many times we have planned to cook together.
“Let’s cook tonight!” she says.  “Ok, great!” I say and head over to her place.  What happens next?  We meet and realize that we are both too hungry and tired to cook, and end up going out to eat (sushi and pho are the most popular options.)

Well, the no-cooking spell finally got broken on a Saturday afternoon.  We both were fired up with energy and enthusiasm to cook our first meal together!

Now, I am quite particular in the kitchen and like certain things done the right way (or my way) and was a bit hesitant about sharing the cooking duties, but we worked great as a team and I learned a thing or two about compromising (no onions were used and somehow I managed to survive)! 🙂

On the menu:

Baked Snapper with White Wine, Lemon & Dill
Couscous Salad with Cranberries, Sauteed Mushrooms, Toasted Almonds and Dill
Fall Salad with Pears, Avocado, Blue Cheese, Almonds and Cranberries

Notice, that we used a few common ingredients in all three components of the dish to tie it all together.  We cooked, I photographed, and then we sat down and shared our first meal.  I am hoping to share many more in the future!

Sautee mushrooms in olive oil for the Couscous Salad
Salad in the making: almonds, blue cheese, cranberries, avocadoes

Couscous Salad ready to plate

Fall Salad

Ready to Eat!

Please email me or let me know if you would like recipes for this meal.

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