Buttery Orange Cake

Orangey, moist, buttery goodness. Need I say more?!

Recipe

15 T. unsalted butter, melted
1-1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 large orange
3 eggs
1 c. plus 2 T. sugar
1/4 c. orange liqueur

Preheat oven to 350-degrees. Grease a bundt pan with butter or use a cooking spray.

Zest the orange and set aside to sprinkle on the baked cake. Then peel, cut the orange into chunks and puree in a food processor. 

In a medium bowl sift together the flour, baking powder and salt. In a large bowl, whisk together the eggs and sugar until light in color and fluffy. Mix in the orange puree. Fold in the flour mixture, then mix in the melted butter and orange liqueur.

Pour the batter into the prepared bundt pan and bake for 40 minutes, until a knife inserted into the cake comes out clean. Let cool in the pan on a wire rack for 5 minutes before unmolding. Let cool completely, then sprinkle on the reserved orange zest.

– Mimi Thorisson, "French Country Cooking"

Panko Crusted Salmon with Warm Lentil Salad

Today's posting includes two delicious recipes from Ina Garten — Panko Crusted Salmon and Warm Lentil Salad. They go so well together that I can't resist including both! The salmon dish is quick and easy but loaded with flavor, and the same goes for the lentil salad. Use the French green Le Puy lentils if you can find them, it's worth it. The salmon can be made a few hours ahead, just get them ready and refrigerate. The lentils can be served warm or at room temperature and make great leftovers.

Panko Crusted Salmon Recipe

Ready for the oven

For two servings:
1/3 c. panko
1 T. minced fresh parsley
1 tsp. grated lemon zest
Kosher salt and freshly ground black pepper
1 T. olive oil
(2) 6 to 8 ounce salmon fillets, skin on
1 T. Dijon mustard
1 T. vegetable oil
Lemon wedges

Preheat the oven to 425-degrees.

In a small bowl mix the panko, parsley, lemon zest, 1/4 tsp. salt and 1/4 tsp. pepper. Add the olive oil and stir until the crumbs are evenly coated. Set aside. Salt and pepper the top of the salmon fillets, then generously brush with mustard. Press the panko mixture thickly on top of the mustard (it helps the panko adhere). Heat the vegetable oil over medium-high heat in a cast iron skillet. When the oil is very hot, add the salmon fillets, skin side down, and sear for 4 minutes, without turning, to brown the skin. Transfer the pan to the hot oven for 7 minutes until the salmon is cooked and the panko is browned. Remove from the oven, cover with foil, and let it rest for 5 minutes. Serve the salmon hot or at room temperature with lemon wedges.

Warm Lentil Salad

2 T. + 1/4 c. olive oil
1 leek, white and light green parts, sliced 1/4-inch thick
1 tsp. garlic, minced
1 c. French green Le Puy lentils
1 small to medium onion, peeled and stuck with 6 whole cloves
1/2 of a large white turnip, peeled
1 tsp. butter
heaping tablespoon of Dijon mustard
2 T. red wine vinegar
1 tsp. kosher salt
1 tsp. freshly ground black pepper

Heat 2 T. olive oil in a medium sauce pan, add the leek and carrots, and cook over medium heat for 10 minutes, stirring occasionally. Add the garlic and cook for 1 more minute, take off the heat and set aside.

In a large saucepan add the lentils, 4 cups of water, the onion studded with cloves, and the turnip and bring to a boil. Lower the heat and simmer uncovered for 20-25 minutes (you want the lentils al dente, not mushy). Remove the turnip and onion (take out the cloves and discard) and drain the lentils. Put the lentils in the sauce pan with the leek and carrots and add the butter. Stir well. When cool enough to handle, chop the onion and turnip and add to the lentil mixture.

In a small bowl add the mustard, vinegar, salt and pepper and whisk until incorporated. Add the olive oil and whisk again. Add to the lentils, stir well, and allow to cool until just warm. Before serving taste and add salt and/or pepper, if needed.

– Ina Garten, Food Network

Mussels on Polenta

I managed to find freshly harvested mussels for this simple preparation, still smelling like the ocean … fabulous! It only took about 15 minutes from stove to table and well worth it. Serve with a simple potato-tomato salad with a mustard vinaigrette, some warm artisan bread to sop up the sauce, and a hearty syrah. Serves 4.

Recipe

4 lbs. mussels, washed and debearded if necessary
1-1/4 c. fruity dry white wine
2 T. olive oil
1/2 c. chopped shallots
2-1/2 c. diced (1/2") mushrooms (about 6 ounces)
2 T. all-purpose flour
salt to taste (if needed)
3/4 tsp. freshly ground black pepper
1/2 c. heavy cream
1/3 c. fresh chives, minced

FOR THE POLENTA:
4 c. water
1/2 tsp. salt
1 c. instant polenta

Combine the mussels and white wine in a large saucepan or dutch oven, cover and place over high heat. Cook for about 5 minutes, stirring the mussels with a large spoon once or twice, until the mussels all open. Don't overcook. Put a large colander in a bowl and empty the mussels into it so that the bowl underneath collects all the liquid (you should have about 2 cups of mussel cooking liquid). Remove the half shell from each mussel and discard. Put the mussels in the half shells aside while you make the sauce.

Heat the oil in a large saucepan over medium-high heat. Add the shallots and mushrooms and cook for 3-4 minutes. Sprinkle the flour on top and mix it in well, and cook for another 30 seconds. Add the reserved 2 cups of mussel liquid, pouring in carefully in case there is a bit of dirt or sediment left at the bottom; bring to a boil, stirring occasionally with a whisk until the mixture thickens, about 3-5 minutes. Taste and add the salt (if needed) and pepper, then add the cream and bring to a boil. Put the mussels into the sauce and stir to incorporate, bring to a boil, and simmer for one minute. Take off the heat.

FOR THE POLENTA: Bring the water and salt to a boil in a medium saucepan. Sprinkle the polenta into the water, stirring vigorously with a whisk. Cook, stirring often, for about 3 minutes over medium heat until thickened. If it sits for a bit and gets too thick again, just thin with 1/4 c. of water.

TO SERVE: Put some of the polenta in the bottom of four wide bowls, add a few big spoonfuls of the mussels in the center and drizzle some of the liquid all around. Sprinkle with chives.

– Jacques Pépin, "Heart & Soul in the Kitchen"

Espresso Panna Cotta

How can you go wrong with espresso and heavy cream? This easy recipe from Tyler Florence is served in tiny espresso cups with very small spoons. It's just the right amount to top off a heavy meal. The flavor is enhanced by steeping peels of fresh orange skin in heavy cream with roughly ground coffee beans. Add a shortbread cookie on the side for the perfect dessert. Can be made up to a day in advance but only needs a few hours to set up. Serves 4.

Recipe

1-1/2 c. heavy cream
1/2 c. espresso (or dark French roast) beans, roughly ground in coffee grinder (only about 4 quick presses of the grinder)
3 T. sugar
3 strips of orange peel (no pith), using a vegetable peeler
1 tsp. powdered gelatin
4 cookies for serving (optional)

FOR THE WHIPPED CREAM
1/2 c. heavy cream
1 T. powdered sugar

Add the heavy cream, espresso beans, sugar and peel to a saucepan over medium heat. Bring to a simmer, then turn off the heat and let it steep for 15 minutes. Add the powdered gelatin and using a whisk stir well to dissolve. Strain the mixture through a fine sieve (to remove the peel and bits of espresso beans), then pour into the espresso cups. Cover with plastic wrap and refrigerate until set, about 1 hour.

When ready to serve, make the whipped cream and put a dollop on top of each panna cotta. Serve with a shortbread cookie.

– Tyler Florence, Food Network

Pappardelle with Cod Cakes in Tomato Sauce

Another exceptional recipe from Chef Yotam Ottolenghi. Each bite reveals a different, subtle spice and surprising flavor. His combination of ingredients and technique yields a superb meal every time. No need to use an expensive Sable Cod - use a less expensive true cod or Lingcod since it will be ground in the food processor. Measuring out all of your ingredients and getting them ready before you start to cook makes the process easy. I used two pans to prepare this dish: one high-sided fry pan for the onions and tomato sauce, and one large non-stick fry pan for the cod cakes. Serves 6.

Recipe

1/2 c. olive oil
2 onions, peeled and chopped in large chunks
3 garlic cloves, peeled and crushed
1" piece of fresh ginger, peeled and finely chopped
2 tsp. paprika
1 tsp. ground coriander
1-1/2 tsp. ground cinnamon
3/4 tsp. ground turmeric
1-1/2 lbs. cod, skinless and boneless, roughly chopped into 2" chunks
Breadcrumbs - 3 slices white bread, crusts removed, blitzed in food processor to make crumbs
1 egg, beaten
Preserved lemon using the skin of 1 small lemon, finely chopped
2 T. parsley leaves, roughly chopped
2 T. mint leaves, roughly chopped
salt & freshly ground black pepper
2 T. harissa
1-1/2 cans chopped tomatoes
2-3/4 c. chicken stock
2 strips peeled lemon skin (use a vegetable peeler)
1 tsp. sugar
1-1/2 lbs. fresh pappardelle pasta

Using a food processor, make the bread crumbs. Remove to a bowl. Add the onions to the processor and pulse until finely chopped.

Heat 3 T. of the oil in a large frying pan on medium-high heat. Fry the onions for 10 minutes, stirring occasionally, until browned and soft. Add the garlic and cook for another minute. Transfer half of the onion mixture to a small bowl, then add the ginger and spices to the pan with the remaining onion and fry for a minute. Transfer to a large bowl and set aside to cool.

Put the chunked fish in the food processor and pulse a few times to roughly mince. Don't overwork it. Add to the large bowl with the onion and spices, then add the breadcrumbs, beaten egg, preserved lemon, 1/3 each of the parsley and mint, 3/4 tsp. salt and freshly ground black pepper. Using your hands, mix well and shape into 12 cakes about 2-1/2" wide by 3/4" thick. Heat 2 T. oil in a  large nonstick sauce pan on medium-high heat and fry for 3 minutes on each side until golden brown. You'll probably have to do this in two batches.

You can make the cod cakes ahead of time; after they're cooked place them on a plate or tray lined with parchment paper, cool, cover with plastic wrap and keep in the refrigerator until ready to serve, then heat them up for about 10 minutes in the tomato sauce.

Put the reserved onion/garlic mixture into the large (high sided) frying pan that you used to cook them in originally over medium-high heat. Add the harissa and fry for a minute, stirring continuously. Stir in the tomatoes, stock, lemon skin, sugar and 3/4 tsp. salt and bring to a gentle boil and cook for about 20 minutes, stirring occasionally, until the sauce has thickened slightly. Add the rest of the parsley and half of the remaining mint and stir. If serving later, cool the sauce and refrigerate.

When ready to serve, add the cod cakes to the pan with the sauce and cook for about 10 minutes. While the sauce and fish are heating, bring a large saucepan of salted water to a boil and cook the pasta according to package directions until al dente. Drain, return to the pan and mix in 1 T. olive oil. Divide the pasta between six bowls and spoon over some of the sauce and top with two cod cakes per person. Sprinkle with the remaining mint.

– Yotam Ottolenghi recipe in The Guardian

Stuffed Tomatoes

A hearty and satisfying meal for those not-too-ripe tomatoes. They're stuffed with mushrooms, zucchini, ground beef, sausage, onions, garlic, and parsley. Save the stem for decoration when serving. As there were three of us for dinner, I halved the following recipe with perfect results.

All stuffed and ready for the oven.

Recipe

6 large tomatoes, not too ripe
1-1/4 tsp. salt
2 T. olive oil
2 T. potato starch dissolved in 2 T. water
2 c. baby bella mushrooms, washed, cubed and coarsley chopped
2 c. zucchini (about 2 small ones), cubed and coarsely chopped
1/2 c. roughly chopped onion
2 garlic gloves, cut in thirds
1/2 c. chopped fresh parsley or minced chives, plus 2 T. for garnish
1 jalapeno pepper, chopped
1/2 tsp. freshly ground black pepper
8 oz. ground beef
8 oz. hot Italian sausage, casings removed

Preheat oven to 400-degrees.

Remove the stems of the tomatoes and reserve for decoration. Cut a 3/4" slice from the stem end of each tomato and using a metal measuring spoon, hollow out each tomato leaving a 1/2" to 3/4" thick shell. Put the slices of tomato and scooped out insides in a food processor. Add 1/2 tsp. of the salt, the olive oil, and the potato starch and process until smooth. Transfer mixture to a saucepan, bring to a boil, and cook, stirring occasionally, until it thickens, a few minutes. Strain through a food mill and set aside.

Put the mushrooms, zucchini, onion, garlic, parsley, and jalapeño in the food processor and pulse until chopped. In a large bowl add this mixture to the ground beef and sausage, add the remaining 3/4 tsp. salt and the pepper and mix well with your hands. Arrange the tomatoes, hollow side up, in a gratin dish and fill with the stuffing mix (about 1 cup per tomato). Put the stems on top for decoration. Pour the sauce around the tomatoes and bake for 1 hour.

Serve with some of the sauce drizzled over and around the tomato and sprinkle with 2 T. of chopped parsley or chives.

– Jacques Pépin, "Heart & Soul in the Kitchen"