Wednesday, January 14, 2009

Balsamic Salmon

1/2 cup balsamic vinegar
1/2 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons (packed) dark brown sugar

4 Salmon fillets

Combine first 4 ingredients in medium saucepan. Boil until reduced to 1/3 cup, about 17 minutes. Season glaze to taste with salt and pepper. (Can be made 1 week ahead. Cover and refrigerate. Rewarm over low heat before using.)

Either grill or fry salmon fillets. Brush salmon lightly with oil; sprinkle with salt and pepper. Grill salmon, flesh side down first, until just opaque in center, about 5 minutes per side. Transfer salmon to platter. Drizzle glaze over salmon.

Roast Butternut Squash

1 Medium Butternut Squash
3 Tbs melted butter
2 Tbs brown sugar
large pinch salt
several grinds black pepper

Preheat oven to 400.

Peel Squash and remove seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them in 9x13 glass dish. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

Ina Garten

Tuesday, January 06, 2009

Green Goddess Dressing

1 cup mayonnaise
1 cup Sour Cream
1 cup packed fresh basil
1 tsp anchovy paste
1 clove garlic
Juice of one lemon
salt and pepper to taste

Blend all ingredients with a blender, chill and serve.

Sunday, January 04, 2009

Arugula(Rocket) and Fig Salad

3 tbs extra virgin olive oil
2 oz prosciutto, cut into ribbons
1 tbs raspberry jam
3 tbs balsamic vinegar
1/2 cup dried figs, chopped
1/2 small shallot, minced finely
salt and pepper
5 oz (I used much less and reserved extra dressing for later) arugula (rocket)
1/2 cup toasted and chopped walnuts (I had pecans)
1 oz Parmesan cheese shaved into strips (I used grated)

Whisk jam and vinegar in medium microwave safe bowl then stir in figs. Cover with plastic wrap and microwave for 30 seconds to plump figs. Whisk in olive oil and shallots. Let cool and salt and pepper to taste.

Toss arugula and vinaigrette in large bowl and divide among plates. Top with prosciutto, Parmesan and nuts.

Friday, January 02, 2009

Crusted Mustard Salmon

2 tbs Dijon mustard
1 tsp lemon juice
1 tsp black treacle or dark molasses
4 salmon steaks
2 tbs white bread crumbs
1 tbs olive oil
salt and pepper

In a small bowl, mix together the mustard, lemon juice, and treacle then brush the mixture over the salmon steaks.

Season the bread crumbs well with salt and pepper and sprinkle over all sides of the salmon, pressing the crumbs into the fish. Set aside on a rack for 10 minutes.

Heat the olive oil in a large frying pan until hot then add the fish and fry for about five minutes per side, until browned, crisp and cooked through. Serve immediately.