Archive for May, 2015

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Asian Beef Wraps

May 29, 2015

20150408 Asian Beef 02These are fun dish to make. You can serve it on a bun, in a wrap, or in endive leaves depending on your mood and fellow eaters. It comes together quickly too…making it a great option on a weeknight.

You will need:

  • 1 lb ground beef
  • 8 oz mushrooms, thinly sliced
  • 1 red bell pepper, chopped
  • 3/4 c chopped scallions
  • 1 red bell pepper, chopped
  • 2 T soy sauce
  • 1/4 c teriyaki
  • 2 T rice vinegar
  • 2 T sambal oelek or sriracha
  • 1 T honey
  • Salt and pepper, to taste

Then you will…

  1. In a large nonstick skillet, start to brown the ground beef over medium heat.
  2. Once it starts to turn brown, add the mushrooms.
  3. The mushrooms will release their juices and then start to turn golden. Stir occasionally.
  4. Add the scallions and red pepper pieces. Stir and allow to soften.
  5. In a small bowl, mix together the soy sauce with the teriyaki, rice vinegar, sambal oelek, and honey.
  6. Mix the sauce into the burger mixture.
  7. Continue to cook until the burger is cooked through and the sauce is reduced by half. Season with salt and pepper to taste.
  8. Serve hot.
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Rosemary Pork Tenderloin

May 18, 2015

This is a simple recipe for an oven-roasted pork tenderloin. It can be prepared in 5 minutes and done in about 45 minutes, so this recipe is a great staple for quick and easy dinners.

20150418 Rosemary PorkYou will need:

  • 1 to 1.5 lb pork tenderloin, trimmed of excess fat
  • 3 T fresh rosemary, finely chopped
  • 2 T Dijon mustard
  • 2 T apricot preserves
  • 1/2 t ground pepper
  • 1/4 t salt

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 glass baking dish with nonstick cooking spray.
  2. In a small bowl, stir together the rosemary with the mustard, preserves, salt and pepper.
  3. Spread the rosemary-mustard mixture on the top and bottom of the pork.
  4. Place the pork in the prepared pan.
  5. Roast for 45 minutes, or until the center of the thickest part reaches 145 degrees.
  6. Allow to cool at least 5 minutes before slicing and serving.
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Lemon Dijon Turkey Breast

May 13, 2015

D and I made this for dinner on a whim after spotting some turkey breasts at a local grocery store. We paired them with red onion, mustard, lemon and capers for a delicious dinner.

You will need:

  • 2 lb turkey breast, cut into 6 pieces
  • 1/4 t salt
  • 1/2 t ground pepper
  • 2 T olive oil
  • 1 T butter
  • 1/2 small red onion, thinly sliced
  • 2 c dry white wine
  • 1/4 c Dijon mustard
  • 1 lemon, zested and juiced
  • 1 T capers, chopped

20150406 Dijon Turkey 02Then you will…

  1. Lightly pound the turkey pieces with a meat tenderizer/mallet until they are 3/4-inch thick.
  2. Pat dry with paper towels.
  3. Season with the salt and pepper on both sides.
  4. In a large nonstick skillet, heat the olive oil over medium heat.
  5. Add the turkey and cook 3 minutes per side, until golden and cooked through. Cook in batches if needed.
  6. Remove the turkey and place on a plate. Cover it loosely with tinfoil.
  7. Melt the butter in the same skillet over medium heat.
  8. Add the onion and allow to saute 3-5 minutes, until they start to soften.
  9. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan.
  10. Stir in the mustard, lemon zest, lemon juice and capers.
  11. Allow to reduce by at least half.
  12. Top the turkey with the sauce and serve hot!
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Florentine Cauliflower Steaks

May 7, 2015

This is a yummy dish that can either serve as a vegetarian main course or a robust side dish. It is full of spinach and cheese, and the roasted cauliflower has a nutty flavor that is extra delicious.

You will need:

  • 1 large head of cauliflower
  • 2 T olive oil
  • 1/4 t salt
  • 1/4 t pepper
  • 2 T butter
  • 2 T flour
  • 1 c milk
  • 2 cloves garlic, peeled and minced
  • 1/2 c shredded Parmesan cheese
  • 5 oz fresh baby spinach, finely chopped
  • 1/4 c panko breadcrumbs

Then you will…

  1. Preheat your oven to 475 degrees. Lightly grease a baking sheet with sides.
  2. Cut the cauliflower in half (top to bottom of stem). Remove extra leave but leave the core and top part of the stem.
  3. Cut the cauliflower into 2-inch thick slices.
  4. Place the cauliflower on baking sheet. Drizzle with the olive oil and season with the salt and pepper.
  5. Roast the cauliflower for 15 minutes. Remove from the oven and flip the cauliflower over.
  6. Meanwhile, melt the butter in a medium saucepan on medium-low heat.
  7. Whisk in the flour and cook for 2 minutes.
  8. Slowly whisk in the milk until it is smoothly incorporated into the butter-flour mixture (roux).
  9. Whisk in the garlic.
  10. Allow the mixture to thicken, whisking regularly.
  11. Whisk in the Parmesan until melted and smooth.
  12. Remove from heat and stir in the spinach.
  13. Roast the cauliflower for another 10 minutes. It should be tender enough to pierce with a fork and a golden brown along the edges.
  14. Top the cauliflower with the cheese sauce.
  15. Sprinkle with the panko breadcrumbs.
  16. Return the cauliflower to the oven and bake until the crumbs are golden, about another 5 minutes.

20150406 Florentine Cauliflower

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Santiago Almond Cake

May 3, 2015
I love almonds. Whether they are in the form of marzipan or raw, they are one of my favorite treats. Torta de Santiago is a historically important cake from Spain. It means the “cake of Saint James” and has been served since the Middle Ages.
You will need:

  • 2 2/3 c finely ground almond meal from blanched almonds
  • 6 eggs, separated
  • 1 1/4 c sugar
  • 1 orange, zested
  • 1 lemon, zested
  • 1/4 t almond extract
  • Powdered sugar for dusting

20150410 Santiago Cake

Then you will…

  1. Preheat your oven to 350 degrees. Grease a 9-inch springform pan.
  2. In a large mixing bowl, beat the egg yolks with the sugar until smooth and a pale yellow.
  3. Beat in the zests and almond extract.
  4. Stir in the almond meal and mix well. The mixture will be rather thick.
  5. In a medium mixing bowl, whip the egg whites until you have stiff peaks.
  6. Fold the eggs whites into the almond mixture in thirds.
  7. Spread the batter in the prepared pan.
  8. Bake for 35 to 45 minutes, or until golden and set in the middle.
  9. Allow to cool in the pan for 20 minutes. Remove the sides and allow to cool completely.
  10. Remove from the pan and set on a serving dish.
  11. Dust the cake with a little powdered sugar before serving.
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