It's a hot one today. I want to spend as little time in the kitchen as possible tonight, so I changed our original plan of Skillet Poached Huevos Rancheros to homemade burritos. The only cooking involved is the rice, which takes a total of 15 minutes to steam and season. This is a filling dinner without being too heavy.
You need:
1 can organic refried black beans
1/4 block of cheddar cheese, grated
1 1/2 c. Super Salsa
2 1/2 c. cooked Cilantro-Lime Rice
4 whole wheat tortillas
guacamole and sour cream/plain greek yogurt for dressing
Heat the beans according to directions. Warm the tortillas in the microwave or oven. Layer beans, salsa, rice, and cheese. Roll up and top with guac or sour cream. Yum.
Serves 4
Monday, May 24, 2010
Saturday, May 22, 2010
Super Salsa
This is the easiest salsa recipe in the world, and it tastes FANTASTIC!! There were beautiful hydroponic tomatoes at the farmers' market this morning, vidalia onions are in season, and the cilantro in my garden is just taking off! These are great with Lime chips, such as the ones by the Food Should Taste Good Company.
You need:
2 pints of grape tomatoes, preferably multi-colored, diced
1 poblano pepper, diced
1 sweet yellow or orange pepper, diced
1 vidalia onion, sliced
1 tbsp. salt
1 bunch cilantro, chopped
Mix. Eat :)
You need:
2 pints of grape tomatoes, preferably multi-colored, diced
1 poblano pepper, diced
1 sweet yellow or orange pepper, diced
1 vidalia onion, sliced
1 tbsp. salt
1 bunch cilantro, chopped
Mix. Eat :)
Goulash
No kidding. Baking AND making goulash, but Ada's been asking for it since Halloween. I make it every Halloween for dinner. She thinks it's a riot because it's called goulash. Get it? GHOULash. Yeah, I know. Anyway, tonight was the only night that was even remotely close to goulash weather for May, so here it is. This recipe comes from A Well Seasoned Appetite by Molly O'Neill. If you like to cook in season, as I do, I recommend this book. The resources and recipes are endless, and it allows you to take advantage of all the delicious vegetables that each season has to offer, without, of course, wondering what the heck you'll do with them. I like to serve the goulash over noodles.
You need:
2 tsp. unsalted butter
1 medium onions, thinly sliced
2 tbsp. sweet Hungarian paprika
1 tsp. caraway seeds
1 # stew beef, ground beef, or ground turkey (I use the ground turkey)
1/4 cup. all purpose flour (ONLY if you are using the stew beef)
2 c. beef broth
1 tbsp. fresh lemon juice
2 tsp. kosher salt
1/4 tsp. pepper
Melt the butter in a large pot over medium heat. Add the onions and cook, stirring frequently, until wilted, about 10 minutes. Stir in the paprika and caraway seeds and cook one minute more. IF you are using the stew beef, toss with flour to coat well and add to the onion mixture. If you are using the ground beef or turkey, simply add to the onion mixture. Cook for 2 minutes. Add 1/2 c. broth, stirring and scraping the bottom of the pout. Gradually stir in the remaining broth. Bring to a slow simmer. Cover and cook, skimming the broth from time to time, until the beef is tender, about 1 1/2 hours. Stir in the lemon juce, salt, and pepper and serve.
You need:
2 tsp. unsalted butter
1 medium onions, thinly sliced
2 tbsp. sweet Hungarian paprika
1 tsp. caraway seeds
1 # stew beef, ground beef, or ground turkey (I use the ground turkey)
1/4 cup. all purpose flour (ONLY if you are using the stew beef)
2 c. beef broth
1 tbsp. fresh lemon juice
2 tsp. kosher salt
1/4 tsp. pepper
Melt the butter in a large pot over medium heat. Add the onions and cook, stirring frequently, until wilted, about 10 minutes. Stir in the paprika and caraway seeds and cook one minute more. IF you are using the stew beef, toss with flour to coat well and add to the onion mixture. If you are using the ground beef or turkey, simply add to the onion mixture. Cook for 2 minutes. Add 1/2 c. broth, stirring and scraping the bottom of the pout. Gradually stir in the remaining broth. Bring to a slow simmer. Cover and cook, skimming the broth from time to time, until the beef is tender, about 1 1/2 hours. Stir in the lemon juce, salt, and pepper and serve.
Orange Oatmeal Cookies
It may be May 22, but the gloomy weather has me in the kitchen in a baking mood. One of the many advantages of having a fully stocked pantry of delicious and healthy ingredients is that you can whip up a number of interesting recipes without having to go to the store. This recipe comes from The Healthy Kitchen cookbook by Andrew Weil, MD and Rosie Daley. You can substitute the orange zest with lemon zest if you don't have oranges on hand (or if they are out of season, as they are now) and you have of choice of either raisins or chocolate chips for added sweetness.
You need:
1 stick butter, room temperature
1 egg
1/4 c. mashed banana
1 tsp. vanilla extract
1/2 c. brown sugar
1 1/2 tsp. orange zest
1 c. whole wheat pastry flour
1/4 tsp. salt
1 tsp. baking powder
1 1/2 c. oats
1/4 c. unsweetened shredded coconut
1/2 c. chopped walnuts
1/2 c. golden raisins or chocolate chips
Preheat the oven to 350 degrees. Cream the butter and egg together until it is well blended and smooth. Gradually beat in the banana, vanilla, and brown sugar. Add the orange zest. Mix well with a wooden spoon until all the ingredients are thoroughly blended. In a large bowl, mix the flour, salt, baking powder, oats, coconut, walnuts, and raisins (or chocolate chips). Use a wooden spoon to combine the dry ingredients until they are blended well and evenly distributed. Stir the dry ingredients into the wet ingredients and mix thoroughly until there is no sign on dryness. Drop heaping tablespoons of the dough onto a greased baking sheet, 2 inches apart, and press down lightly against the dough to flatten. Bake for 20 minutes until lightly browned. Cool on a wire rack.
Makes 16 large cookies.
You need:
1 stick butter, room temperature
1 egg
1/4 c. mashed banana
1 tsp. vanilla extract
1/2 c. brown sugar
1 1/2 tsp. orange zest
1 c. whole wheat pastry flour
1/4 tsp. salt
1 tsp. baking powder
1 1/2 c. oats
1/4 c. unsweetened shredded coconut
1/2 c. chopped walnuts
1/2 c. golden raisins or chocolate chips
Preheat the oven to 350 degrees. Cream the butter and egg together until it is well blended and smooth. Gradually beat in the banana, vanilla, and brown sugar. Add the orange zest. Mix well with a wooden spoon until all the ingredients are thoroughly blended. In a large bowl, mix the flour, salt, baking powder, oats, coconut, walnuts, and raisins (or chocolate chips). Use a wooden spoon to combine the dry ingredients until they are blended well and evenly distributed. Stir the dry ingredients into the wet ingredients and mix thoroughly until there is no sign on dryness. Drop heaping tablespoons of the dough onto a greased baking sheet, 2 inches apart, and press down lightly against the dough to flatten. Bake for 20 minutes until lightly browned. Cool on a wire rack.
Makes 16 large cookies.
Tuesday, May 18, 2010
Strawberry-Rhubarb Bars
I usually make these when I know V is coming over (or I'm heading over there) with the gang. She loves them the way I love her banana bars. Tonight, I had four stalks of rhubarb that were crying to be used up. I was also home at a really good time, after leaving on time today in order to get to the budget vote on time. These are really just so delicious.
For the filling:
1 1/2 c. strawberries, sliced
1 1/2 c. rhubarb, sliced
1 tbsp. lemon juice
1/2 c. granulated sugar
2 tbsp. cornstarch
For the crust:
1 1/2 c. all purpose flour
1 1/2 c. oats
1 c. brown sugar, firmly packed
3/4 c. butter
1/2 tsp. baking soda
1/4 tsp. salt
For the drizzle:
3/4 c. confectioners sugar
1-2 tbsp. lemon juice
Preheat oven to 350. Grease the bottom of a 13x9 in. pan. Combine rhubarb, strawberries, and lemon juice in a 2 qt pot. Cover and cook over medium heat, stirring occasionally, until fruit is tender. Add cornstarch and sugar. Keep cooking until mixture comes to a boil. Remove from heat and set aside. Meanwhile, combine all dry ingredients and beat on low speed until mixture is crumbly. Reserve some of the crumbly mixture. Press the remaining crumbly mixture in the bottom of the pan. Spread fruit filling over the top. Sprinkle reserved crumbly mixture evenly over the top. Bake 35 minutes. Cool completely. Drizzle with icing.
For the filling:
1 1/2 c. strawberries, sliced
1 1/2 c. rhubarb, sliced
1 tbsp. lemon juice
1/2 c. granulated sugar
2 tbsp. cornstarch
For the crust:
1 1/2 c. all purpose flour
1 1/2 c. oats
1 c. brown sugar, firmly packed
3/4 c. butter
1/2 tsp. baking soda
1/4 tsp. salt
For the drizzle:
3/4 c. confectioners sugar
1-2 tbsp. lemon juice
Preheat oven to 350. Grease the bottom of a 13x9 in. pan. Combine rhubarb, strawberries, and lemon juice in a 2 qt pot. Cover and cook over medium heat, stirring occasionally, until fruit is tender. Add cornstarch and sugar. Keep cooking until mixture comes to a boil. Remove from heat and set aside. Meanwhile, combine all dry ingredients and beat on low speed until mixture is crumbly. Reserve some of the crumbly mixture. Press the remaining crumbly mixture in the bottom of the pan. Spread fruit filling over the top. Sprinkle reserved crumbly mixture evenly over the top. Bake 35 minutes. Cool completely. Drizzle with icing.
Pancakes
Tonight, after a wonderfully warm weekend, the temperature has dropped to the high 50s, and we just weren't in the mood for a summery meal. A suggested that we make "breakfast dinner," so I got out my favorite pancake recipe from The Newlywed Cookbook, which I received as a wedding gift *gulp* 11 years ago. I do alter the recipe a bit, in two minor places. For one, I use whole eggs. Unless you are making a meringue, delicious, rich egg yolks (especially the ones I get from our egg and milk share) are too good to toss into the trash. Also, I don't use non-stick spray. Too unnatural in my book. I just use butter. Nothing wrong with butter in moderation. It's one of the least processed foods we have out there ;) However, if you disagree, then replace the two eggs with two egg whites and use non-stick spray in the pan. The best part of this recipe is that it's actually better if the batter sits in the fridge for a bit. So I make it either the night before (for Sunday morning pancakes) or right when I get home from work. Then I can just take it out right before we eat. Also, they freeze REALLY well once cooked, so feel free to double up the recipe, make a bunch, pop them in the freezer, and heat them up in the morning in the toaster for your little ones (or yourself) for breakfast.
You need:
1 1/2 c. flour
3 tbsp. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup whole milk
2 eggs
1 tsp. vanilla extract
Mix the dry ingredients with a fork. Whisk wet ingredients and add to the dry ingredients. Whisk until blended. Add some butter to a hot griddle, ladle your batter, and make pancakes.
Serves 4
You need:
1 1/2 c. flour
3 tbsp. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup whole milk
2 eggs
1 tsp. vanilla extract
Mix the dry ingredients with a fork. Whisk wet ingredients and add to the dry ingredients. Whisk until blended. Add some butter to a hot griddle, ladle your batter, and make pancakes.
Serves 4
Monday, May 17, 2010
Crispy Fish with Tomato and Leeks
This recipe is from Real Simple magazine. It's really easy to make during the week, and A loves it. This is a healthy alternative to fish sticks, for who the heck knows where those come from!
You need:
4 pieces of tilapia
1 c. bread crumbs
1 tsp. chopped fresh rosemary
2 tbsp. olive oil
1 tbsp. dijon mustard
2 leeks, cleaned and cut into half moons
2 cloves garlic, chopped
1 pint grape tomatoes
Mix the bread crumbs, rosemary, and 1 tbsp. olive oil in a small bowl. Place the fish on a baking sheet. Spread the mustard on top of each piece of fish and then top with the bread crumbs. Bake at 425 for 12 minutes. Meanwhile, heat the remaining oil in a saute pan over medium heat. Add the leeks, garlic, and 1/2 c. water. Cook until tender and the liquid has mostly evaporated, about 4-5 minutes. Stir in the tomatoes and season to taste. Serve atop the fish.
Serves 4
You need:
4 pieces of tilapia
1 c. bread crumbs
1 tsp. chopped fresh rosemary
2 tbsp. olive oil
1 tbsp. dijon mustard
2 leeks, cleaned and cut into half moons
2 cloves garlic, chopped
1 pint grape tomatoes
Mix the bread crumbs, rosemary, and 1 tbsp. olive oil in a small bowl. Place the fish on a baking sheet. Spread the mustard on top of each piece of fish and then top with the bread crumbs. Bake at 425 for 12 minutes. Meanwhile, heat the remaining oil in a saute pan over medium heat. Add the leeks, garlic, and 1/2 c. water. Cook until tender and the liquid has mostly evaporated, about 4-5 minutes. Stir in the tomatoes and season to taste. Serve atop the fish.
Serves 4
Sunday, May 16, 2010
Springtime Ravioli and Meatballs
A is still a big fan of raviolis and meatballs on Sunday, but today it was particularly warm, too warm to stay indoors and make sauce and fry meatballs. Fortunately, I had some frozen meatball mix I could thaw and a variety of vegetables in the refrigerator (a little of this, a little of that), so I decided to jazz up the traditional Sunday meal. Then, I grilled the meatballs outside rather than in the cast iron, and they turned out very well! For the meatball recipe, refer to this previous post:
You need:
1 - 2 # raviolis (any kind), cooked according to package directions
a couple of marinated artichokes, either from the jar or from the olive bar
1/2 c. oil cured olives, chopped
1 pint grape tomatoes, halved
1 package of fresh baby spinach, chopped
olive oil
salt
pepper
1/2 c. white wine
In a saute pan, mix all of the vegetables and the olives with some olive oil and saute until cooked. Add white wine. Reduce. Pour over raviolis.
Serves 4
You need:
1 - 2 # raviolis (any kind), cooked according to package directions
a couple of marinated artichokes, either from the jar or from the olive bar
1/2 c. oil cured olives, chopped
1 pint grape tomatoes, halved
1 package of fresh baby spinach, chopped
olive oil
salt
pepper
1/2 c. white wine
In a saute pan, mix all of the vegetables and the olives with some olive oil and saute until cooked. Add white wine. Reduce. Pour over raviolis.
Serves 4
Monday, May 10, 2010
Chicken and Leek Stroganoff
This is a very quick variation on Jamie Oliver's recipe. The variations were simply made based on taste and/or what I had in the kitchen.
You need:
salt and pepper
egg noodles, cooked according to directions on the package
1 large leek, washed and cut into 1/4 in slices
gourmet blend of mushrooms (baby bella, shitake, and oyster), sliced
2 chicken breasts, sliced into strips
olive oil
a pat of butter
a glass of red wine (the recipe calls for white. I didn't have any)
fresh parsley, chopped
half-pint of heavy cream
1 lemon
Put a large frying pan on high heat and add a "good lug" of olive oil and a pat of butter. Add the leek to the pan, with the wine, a small glass of water, and a good pinch of salt and pepper. Let it bubble away for 5 minutes, covered loosely with aluminum foil. Remove the foil and add the chicken, mushrooms, cream, and most of the parsley. Stir, bring back to a boil, and then simmer for 10 minutes. Just before serving, add the juice of the lemon. Serve over the noodles.
Serves 4
You need:
salt and pepper
egg noodles, cooked according to directions on the package
1 large leek, washed and cut into 1/4 in slices
gourmet blend of mushrooms (baby bella, shitake, and oyster), sliced
2 chicken breasts, sliced into strips
olive oil
a pat of butter
a glass of red wine (the recipe calls for white. I didn't have any)
fresh parsley, chopped
half-pint of heavy cream
1 lemon
Put a large frying pan on high heat and add a "good lug" of olive oil and a pat of butter. Add the leek to the pan, with the wine, a small glass of water, and a good pinch of salt and pepper. Let it bubble away for 5 minutes, covered loosely with aluminum foil. Remove the foil and add the chicken, mushrooms, cream, and most of the parsley. Stir, bring back to a boil, and then simmer for 10 minutes. Just before serving, add the juice of the lemon. Serve over the noodles.
Serves 4
Saturday, May 8, 2010
Lazy Huevos Rancheros
This morning, I wanted to use up a few things in the refrigerator, either left over from book club or the week's recipe, so I decided to make a lazy version of huevos rancheros. My milk and egg share started this week (thank you Farmers and Artisans!!) and I couldn't wait to break into, pun intended, those delicious looking eggs. Plenty of protein and lots of flavor.
You need:
1 egg
2 tbsp. homemade salsa (which I made for cinco de mayo)
1/4 tsp. black bean sauce (from the stir fry night)
1 tsp. grated gruyere (left over from book club)
1 slice of wheat bread
1 tsp. plain greek yogurt
Crack the egg into the pan. Stir it around with a spatula. Add the salsa and black bean sauce. Mix until cooked and warmed through. Toast the bread. Put the egg mixture on the toast. Grate a little gruyere on top and dollop with the yogurt. Easy, right?
You need:
1 egg
2 tbsp. homemade salsa (which I made for cinco de mayo)
1/4 tsp. black bean sauce (from the stir fry night)
1 tsp. grated gruyere (left over from book club)
1 slice of wheat bread
1 tsp. plain greek yogurt
Crack the egg into the pan. Stir it around with a spatula. Add the salsa and black bean sauce. Mix until cooked and warmed through. Toast the bread. Put the egg mixture on the toast. Grate a little gruyere on top and dollop with the yogurt. Easy, right?
Friday, May 7, 2010
Sizzling Beef with Scallions and Black Bean Sauce
Friday is Family Movie Night here, so we choose a theme for the night, and our dinner and movie match that theme. Last night, we watched Mulan (A had never seen it; neither had M) and made a stir fry. This one, too, comes from Jamie Oliver's Food Revolution. The recipe originally calls for rice, but I made it with chinese noodles. A and I like to use chopsticks with every Asian meal, and she's not a fan of getting rice on the chopsticks. Try it. It might "just...make a man...out of YOU!" Sorry. Too much Mulan, I guess. :)
You need:
Sea salt
Freshly ground black pepper
1 cup long-grain or basmati rice or chinese noodles
1/2 pound top loin or sirloin ( I only use grass-fed beef)
Thumb-size piece of fresh ginger
2 cloves garlic
2 scallions
Small bunch of fresh cilantro
2 Tbsp. sesame oil
peanut oil
2 Tbsp. black bean sauce , good quality
2 to 3 Tbsp. soy sauce
2 limes
1 egg
Trim any excess fat from your steak and slice the meat into finger-sized strips. Peel and finely slice the ginger and garlic. Finely slice the chile. Cut the ends off your scallions and finely slice. Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks. Get yourself a big bowl and put in the ginger, garlic, scallions, cilantro stalks and steak strips. Add the sesame oil and mix everything together.
Preheat a wok or large frying pan on a high heat and once it's very, very hot add a good lug of peanut oil and swirl it around. Add all your chopped ingredients from the bowl. Give the pan a really good shake to mix everything around quickly. Stir-fry for 2 minutes, taking care to keep everything moving so it doesn't burn. Add the black bean sauce, and stir in 1 tablespoon of soy sauce and the juice of half a lime. Keep tossing. Taste and season with black pepper and a little more soy sauce. Remove the pan from the heat, transfer everything to a bowl and cover with aluminium foil. Give the pan a quick wipe with a ball of paper towels and put back on the heat. Add a lug of peanut oil and swirl it around. Crack in your egg and add a tablespoon of soy sauce—the egg will cook very quickly so keep stirring. Once it's scrambled, stir in your noodles, scraping the sides and the bottom of the pan as you go. Keep mixing for a few minutes until the noodles are steaming hot, then taste and season with a little soy sauce.
Place the noodles in your dishes. Spoon over the meat and black bean sauce and sprinkle over the cilantro leaves. Serve with wedges of lime.
Serves 4
You need:
Sea salt
Freshly ground black pepper
1 cup long-grain or basmati rice or chinese noodles
1/2 pound top loin or sirloin ( I only use grass-fed beef)
Thumb-size piece of fresh ginger
2 cloves garlic
2 scallions
Small bunch of fresh cilantro
2 Tbsp. sesame oil
peanut oil
2 Tbsp. black bean sauce , good quality
2 to 3 Tbsp. soy sauce
2 limes
1 egg
Trim any excess fat from your steak and slice the meat into finger-sized strips. Peel and finely slice the ginger and garlic. Finely slice the chile. Cut the ends off your scallions and finely slice. Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks. Get yourself a big bowl and put in the ginger, garlic, scallions, cilantro stalks and steak strips. Add the sesame oil and mix everything together.
Preheat a wok or large frying pan on a high heat and once it's very, very hot add a good lug of peanut oil and swirl it around. Add all your chopped ingredients from the bowl. Give the pan a really good shake to mix everything around quickly. Stir-fry for 2 minutes, taking care to keep everything moving so it doesn't burn. Add the black bean sauce, and stir in 1 tablespoon of soy sauce and the juice of half a lime. Keep tossing. Taste and season with black pepper and a little more soy sauce. Remove the pan from the heat, transfer everything to a bowl and cover with aluminium foil. Give the pan a quick wipe with a ball of paper towels and put back on the heat. Add a lug of peanut oil and swirl it around. Crack in your egg and add a tablespoon of soy sauce—the egg will cook very quickly so keep stirring. Once it's scrambled, stir in your noodles, scraping the sides and the bottom of the pan as you go. Keep mixing for a few minutes until the noodles are steaming hot, then taste and season with a little soy sauce.
Place the noodles in your dishes. Spoon over the meat and black bean sauce and sprinkle over the cilantro leaves. Serve with wedges of lime.
Serves 4
Wednesday, May 5, 2010
Sweet Corn Chowder
I was headed to a lacrosse game after school, so dinner had to be ready when I got home from the game. I decided to tweak JO's recipe a bit - omitting the shrimp, using the crock pot, and mashing with a potato masher rather than a hand blender - and it was really good. I also fried the bacon up the night before and put it in the fridge so it just had to be heated up a bit for the topping. An easy weeknight dinner.
You need:
1 leek
1 # potatoes
1 qt. chicken broth
4 slices of bacon, fried (I get mine from a local farm - seriously, you can taste the difference, and it's SO MUCH better for you)
1 2/3 c. frozen corn
1 1/4 c. heavy cream
salt and pepper
6 crushed saltine crackers
Cut the ends off the leeks, wash really well, and slice thinly. Chop potatoes into chunks. Place into the crock pot. Add the chicken broth, corn, and heavy cream. Place the crock pot on low and go to work, the dentist, and the girls varsity lacrosse game.
When you get home, heat up the bacon a bit. Then, crumble it up and place to the side. Crumble up the saltines. Open the lid of the crock pot and use your potato masher to mash everything up a bit, so it looks like a creamy soup. Pour into bowls, sprinkle with a bit of bacon and crackers. Enjoy.
Serves 4-6
You need:
1 leek
1 # potatoes
1 qt. chicken broth
4 slices of bacon, fried (I get mine from a local farm - seriously, you can taste the difference, and it's SO MUCH better for you)
1 2/3 c. frozen corn
1 1/4 c. heavy cream
salt and pepper
6 crushed saltine crackers
Cut the ends off the leeks, wash really well, and slice thinly. Chop potatoes into chunks. Place into the crock pot. Add the chicken broth, corn, and heavy cream. Place the crock pot on low and go to work, the dentist, and the girls varsity lacrosse game.
When you get home, heat up the bacon a bit. Then, crumble it up and place to the side. Crumble up the saltines. Open the lid of the crock pot and use your potato masher to mash everything up a bit, so it looks like a creamy soup. Pour into bowls, sprinkle with a bit of bacon and crackers. Enjoy.
Serves 4-6
Sunday, May 2, 2010
Salmon En Crote
As usual, I started the week with another great Jamie Oliver dish. I wanted something that I could take my time with, especially considering that I don't have much time at all during the week to spend in the kitchen. This dish was absolutely delicious. It was beautiful right out of the oven, and it took surprisingly less time to prepare that I had thought.
You need:
All-purpose flour for dusting
2 sheets puff pastry
1 1/2 # wild salmon fillet, skin removed (I asked the fishmonger at Wegmans to do this for me)
olive oil
salt and pepper
1/4 c. black olive tapenade paste
fresh basil
2 ripe tomatoes
1/4 # ball of fresh mozzarella
1 large egg
Preheat the oven to 400 degrees. Dust a large sheet pan with flour. Dust a clean work surface and rolling pin with flour. Lay the puff pastry sheets one on top of the other. Roll out the puff pastry, dusting as you go, until it's the same size as the sheet pan. Place the pastry on your floured pan. Drizzle the salmon fillet with olive oil and season with a pinch of salt and pepper. Transfer to the pastry, and then spoon the black olive paste over the top, spreading it out into a thin layer. Pick the basil leaves and place them on top. Slice the tomatoes and place them over the basil. Tear the mozzarella into pieces and scatter on top of the tomatoes. Sprinkle the salt and pepper and drizzle with olive oil. Gather up the sides of the pastry and pinch and push them together. Crack the egg into a cup and beat it with a form, then use a pastry brush to paint the egg wash all around the pastry edges.
Place the pan at the bottom shelf of the oven, and place another sheet pan on the top shelf of the oven to protect the pastry from getting too much direct heat. Cook for 35 minutes, then serve in slices!
Serves 4-6
You need:
All-purpose flour for dusting
2 sheets puff pastry
1 1/2 # wild salmon fillet, skin removed (I asked the fishmonger at Wegmans to do this for me)
olive oil
salt and pepper
1/4 c. black olive tapenade paste
fresh basil
2 ripe tomatoes
1/4 # ball of fresh mozzarella
1 large egg
Preheat the oven to 400 degrees. Dust a large sheet pan with flour. Dust a clean work surface and rolling pin with flour. Lay the puff pastry sheets one on top of the other. Roll out the puff pastry, dusting as you go, until it's the same size as the sheet pan. Place the pastry on your floured pan. Drizzle the salmon fillet with olive oil and season with a pinch of salt and pepper. Transfer to the pastry, and then spoon the black olive paste over the top, spreading it out into a thin layer. Pick the basil leaves and place them on top. Slice the tomatoes and place them over the basil. Tear the mozzarella into pieces and scatter on top of the tomatoes. Sprinkle the salt and pepper and drizzle with olive oil. Gather up the sides of the pastry and pinch and push them together. Crack the egg into a cup and beat it with a form, then use a pastry brush to paint the egg wash all around the pastry edges.
Place the pan at the bottom shelf of the oven, and place another sheet pan on the top shelf of the oven to protect the pastry from getting too much direct heat. Cook for 35 minutes, then serve in slices!
Serves 4-6
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