1bell7
What's cooking? Let us know here, whether it's a new recipe or an old favorite.
I'm hoping to try new recipes fairly regularly throughout the year and will try to keep the thread going with them rather than dropping off over the summer like last year.
I'm hoping to try new recipes fairly regularly throughout the year and will try to keep the thread going with them rather than dropping off over the summer like last year.
2bell7
I brought home Milk Street Simple from the library when I was going through making choices for our Cookbook Club picks. This one didn't make the list, but I thought some of the recipes looked good and I checked it out to myself instead.
Today I made Sesame-Crusted Salmon with Black Pepper-Lime Sauce
The instructions make sure to tell you to coarsely chop the pepper, hopefully with a mill or mortar and pestle. I didn't have one, so i mushed a few with a spoon but mostly it was the full peppercorns and I figured close enough
2 teaspoons coarsely ground black pepper
1/4 cup lime juice, plus lime wedges to serve
1 1/2 tablespoons packed light brown sugar
2 tablespoons fish sauce, divided
1 jalapeno OR Fresno chili, stemmed and sliced into thin rings (optional)
1/2 cup white sesame seeds OR a mix of white and black sesame seeds
Four 6-ounce center-cut salmon fillets (each 1 to 1 1/4 inches thick), patted dry
1 tablespoond grapeseed or other neutral oil
In a 12-inch nonstick skillet over medium, toast the pepper, stirring often, until fragrant and lightly smoking, about 2 minutes. Transfer to a small bowl; reserve the skillet. Into the toasted pepper, stir the lime juice, sugar, 1 T. fish sauce, the chili (if using) and 2 T. water; set aside for serving.
Put the sesame seeds in a wide shallow dish. Brush the top of the salmon with the remaining tablespoon fish sauce. One at a time, press the flesh side of the salmon into the sesame seeds to form an even crust; coat only the top of the fillets.
In the skillet over medium-high heat, heat the oil until shimmering. Add the salmon, seed side down, then immediately reduce the heat to medium. Cook, undisturbed, until the sesame seeds are golden, about 6 minutes. Using a wide, thin spatula, flip the fillets, then cover the skillet and remove from the heat. Let stand until the thickest part of the fillets reach 120 degrees F or are nearly opaque when cut into, about 4 minutes for 1-inch thick fillets or up to 8 minutes for thicker fillets. Serve with the sauce and lime wedges on the side.
Optional garnish - 2 scallions, thinly sliced on the diagonal OR 2 tablespoons roughly chopped fresh cilantro
I actually forgot the black pepper-lime sauce on my serving tonight, but even without that it was pretty delicious!
Today I made Sesame-Crusted Salmon with Black Pepper-Lime Sauce
The instructions make sure to tell you to coarsely chop the pepper, hopefully with a mill or mortar and pestle. I didn't have one, so i mushed a few with a spoon but mostly it was the full peppercorns and I figured close enough
2 teaspoons coarsely ground black pepper
1/4 cup lime juice, plus lime wedges to serve
1 1/2 tablespoons packed light brown sugar
2 tablespoons fish sauce, divided
1 jalapeno OR Fresno chili, stemmed and sliced into thin rings (optional)
1/2 cup white sesame seeds OR a mix of white and black sesame seeds
Four 6-ounce center-cut salmon fillets (each 1 to 1 1/4 inches thick), patted dry
1 tablespoond grapeseed or other neutral oil
In a 12-inch nonstick skillet over medium, toast the pepper, stirring often, until fragrant and lightly smoking, about 2 minutes. Transfer to a small bowl; reserve the skillet. Into the toasted pepper, stir the lime juice, sugar, 1 T. fish sauce, the chili (if using) and 2 T. water; set aside for serving.
Put the sesame seeds in a wide shallow dish. Brush the top of the salmon with the remaining tablespoon fish sauce. One at a time, press the flesh side of the salmon into the sesame seeds to form an even crust; coat only the top of the fillets.
In the skillet over medium-high heat, heat the oil until shimmering. Add the salmon, seed side down, then immediately reduce the heat to medium. Cook, undisturbed, until the sesame seeds are golden, about 6 minutes. Using a wide, thin spatula, flip the fillets, then cover the skillet and remove from the heat. Let stand until the thickest part of the fillets reach 120 degrees F or are nearly opaque when cut into, about 4 minutes for 1-inch thick fillets or up to 8 minutes for thicker fillets. Serve with the sauce and lime wedges on the side.
Optional garnish - 2 scallions, thinly sliced on the diagonal OR 2 tablespoons roughly chopped fresh cilantro
I actually forgot the black pepper-lime sauce on my serving tonight, but even without that it was pretty delicious!
3bell7
I've had a sourdough starter for almost a year now and am always looking for ideas to use the discard. Here's a recipe I've found for crackers that I really love (there are many variations, but I like this one for ease and taste!):
Sourdough Discard Crackers from Little Spoon Farm
¾ cup (200 g) discarded sourdough starter (stirred down)
2 tablespoons (28 g) butter (melted)
¼ teaspoon (1 g) fine sea salt
2 teaspoons dried herbs (Herbs de Provence)
¼ teaspoon (1 g) salt for sprinkling on top
Preheat the oven to 325 degrees Fahrenheit. Line a baking tray with parchment paper and put aside.
Melt the butter and put it aside to cool. Once it's cool enough that it won't chunk up when added to the cold ingredients, measure out and add the sourdough discard and herbs (any dried herbs such as rosemary or thyme would also be delicious!) and salt. Mix thoroughly until well combined.
Use a spatula to spread the mixture into a thin, even layer on the parchment paper. Sprinkle the top with salt.
Bake the crackers for ten minutes. Take out and score with a pizza roller to make the crackers easier to break up when finished (I actually like to sprinkle coarse sea salt at this stage rather than before baking to make the crystals stand out from the dough a little more). Put it back in the oven for 20-50 minutes (every oven is different - mine is 20) until the crackers are golden brown. Let cool completely and then break into squares. Store in an airtight container for up to a week.
Sourdough Discard Crackers from Little Spoon Farm
¾ cup (200 g) discarded sourdough starter (stirred down)
2 tablespoons (28 g) butter (melted)
¼ teaspoon (1 g) fine sea salt
2 teaspoons dried herbs (Herbs de Provence)
¼ teaspoon (1 g) salt for sprinkling on top
Preheat the oven to 325 degrees Fahrenheit. Line a baking tray with parchment paper and put aside.
Melt the butter and put it aside to cool. Once it's cool enough that it won't chunk up when added to the cold ingredients, measure out and add the sourdough discard and herbs (any dried herbs such as rosemary or thyme would also be delicious!) and salt. Mix thoroughly until well combined.
Use a spatula to spread the mixture into a thin, even layer on the parchment paper. Sprinkle the top with salt.
Bake the crackers for ten minutes. Take out and score with a pizza roller to make the crackers easier to break up when finished (I actually like to sprinkle coarse sea salt at this stage rather than before baking to make the crystals stand out from the dough a little more). Put it back in the oven for 20-50 minutes (every oven is different - mine is 20) until the crackers are golden brown. Let cool completely and then break into squares. Store in an airtight container for up to a week.
4drneutron
Made a nice beef stroganoff yesterday. The recipe claims to be authentic, but I suspect the tomato paste is a modern add. Also, I added the smoked paprika, that’s not authentic either. Didn’t matter, we loved it anyway!
In this case, the beef I had in the freezer was a thick cut ribeye from Costco instead of sirloin steak. I trimmed some fat and cubed it instead of slicing it, and it worked great!
2 Tbsp salted butter, divided
8 oz button mushrooms, sliced
1 onion, thinly sliced
1 lb sirloin steak, sliced thinly, against the grain
2 Tbsp unbleached all-purpose flour
1 c beef broth
½ tsp ground mustard seed, or 1 Tbsp whole grain mustard
1 Tbsp tomato paste
½ c sour cream
½ tsp salt
¼ tsp ground black pepper
1 Tbsp smoked paprika
1. In a large skillet, heat 1 Tbsp of butter. Saute the mushrooms in the butter over medium high heat for 2 minutes. Remove the mushrooms from the pan and set aside.
2. Add the remaining 1 Tbsp butter to the pan and heat until melted. Add the onions to the butter and saute for 1-2 minutes.
3. Toss the beef chunks with the flour and add them to the saute pan. Cook until browned, 2-3 minutes.
4. Add the beef broth, mustard powder, and tomato paste to the saute pan along with the cooked mushrooms, scraping the bottom of the pan to pick up any stuck bits.
Simmer the mixture over medium heat for 25-30 minutes, until the beef is cooked to your liking.
5. Place the sour cream into a small bowl and mix a little of the broth from the skillet with the sour cream to warm it. Pour the warmed sour cream mixture into the saucepan and mix to combine.
6. Taste the stroganoff and add the salt and pepper, to taste.
Serve the stroganoff along side of potatoes, rice, or noodles, of your choosing.
In this case, the beef I had in the freezer was a thick cut ribeye from Costco instead of sirloin steak. I trimmed some fat and cubed it instead of slicing it, and it worked great!
2 Tbsp salted butter, divided
8 oz button mushrooms, sliced
1 onion, thinly sliced
1 lb sirloin steak, sliced thinly, against the grain
2 Tbsp unbleached all-purpose flour
1 c beef broth
½ tsp ground mustard seed, or 1 Tbsp whole grain mustard
1 Tbsp tomato paste
½ c sour cream
½ tsp salt
¼ tsp ground black pepper
1 Tbsp smoked paprika
1. In a large skillet, heat 1 Tbsp of butter. Saute the mushrooms in the butter over medium high heat for 2 minutes. Remove the mushrooms from the pan and set aside.
2. Add the remaining 1 Tbsp butter to the pan and heat until melted. Add the onions to the butter and saute for 1-2 minutes.
3. Toss the beef chunks with the flour and add them to the saute pan. Cook until browned, 2-3 minutes.
4. Add the beef broth, mustard powder, and tomato paste to the saute pan along with the cooked mushrooms, scraping the bottom of the pan to pick up any stuck bits.
Simmer the mixture over medium heat for 25-30 minutes, until the beef is cooked to your liking.
5. Place the sour cream into a small bowl and mix a little of the broth from the skillet with the sour cream to warm it. Pour the warmed sour cream mixture into the saucepan and mix to combine.
6. Taste the stroganoff and add the salt and pepper, to taste.
Serve the stroganoff along side of potatoes, rice, or noodles, of your choosing.
5KB23
I love this!
I made baked gnocchi the other day.
1x 500gm packet of gnocchi
1 zucchini
1 green capsicum
1 eggplant
1 cauliflower
Oil
Salt
Pepper
Cut all vegetables that you like to roast (but be mindful, you cook this for 25-30 minutes max).
Add them to the sheet pan.
Add gnocchi to sheet pan.
Drizzle oil and salt and pepper and mix around until all coated.
Cook initially for 15 minutes, stir/mix around.
Cook another 10 minutes.
When taking out of the oven, add a big handful of spinach and mix around until it sweats and wilts.
Enjoy 🙂
You can also do this with red capsicum, tomatoes, carrots, etc.
I made baked gnocchi the other day.
1x 500gm packet of gnocchi
1 zucchini
1 green capsicum
1 eggplant
1 cauliflower
Oil
Salt
Pepper
Cut all vegetables that you like to roast (but be mindful, you cook this for 25-30 minutes max).
Add them to the sheet pan.
Add gnocchi to sheet pan.
Drizzle oil and salt and pepper and mix around until all coated.
Cook initially for 15 minutes, stir/mix around.
Cook another 10 minutes.
When taking out of the oven, add a big handful of spinach and mix around until it sweats and wilts.
Enjoy 🙂
You can also do this with red capsicum, tomatoes, carrots, etc.
6bell7
Another one from Milk Street Simple before it goes back to the library...
Orecchiette with Cherry Tomatoes and Mozzarella
1/4 c. extra-virgin olive oil, plus more to serve
2 medium garlic cloves, thinly sliced
2 pints cherry or grape tomatoes
1/2 to 1 t. red pepper flakes
Kosher salt and ground black pepper
1 lb. orecchiette (I have trouble finding this at the grocery store, so I used bow ties instead)
8 ou. fresh mozzarella cheese (or mozzarella di bufala or burrata cheese) cut into rough 1/2 inch cubes or torn into small pieces
1 c. lightly packed fresh basil, torn
In a large pot over medium, heat the oil until shimmering. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, pepper flakes and 1 t. salt; stir to combine. Add 4 cups water and the pasta; stir to combine. Bring to a boil over medium-high, then reduce to medium and cook, uncovered and stirring occasionally, until the pasta is al dente. If needed, stir in additional water a few tablespoons at a time if the mixture looks dry.
Off heat, taste and season with salt and black pepper. Add half the mozzarella, stiring just until beginning to melt. Serve topped with the remaining mozzarella and the basil and drizzled with additional oil.
Optional garnish: finely grated Parmesan cheese and/or flaky sea salt
I will note that I will err on the lower side of red pepper flakes, as I thought it kind of overpowered the other flavors if I put on too much.
I really liked what I tried from this recipe book. All the recipes tell you about how long they take to make pretty accurately, and a lot are right about the 30-40 minute mark making it doable on a weeknight.
Orecchiette with Cherry Tomatoes and Mozzarella
1/4 c. extra-virgin olive oil, plus more to serve
2 medium garlic cloves, thinly sliced
2 pints cherry or grape tomatoes
1/2 to 1 t. red pepper flakes
Kosher salt and ground black pepper
1 lb. orecchiette (I have trouble finding this at the grocery store, so I used bow ties instead)
8 ou. fresh mozzarella cheese (or mozzarella di bufala or burrata cheese) cut into rough 1/2 inch cubes or torn into small pieces
1 c. lightly packed fresh basil, torn
In a large pot over medium, heat the oil until shimmering. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, pepper flakes and 1 t. salt; stir to combine. Add 4 cups water and the pasta; stir to combine. Bring to a boil over medium-high, then reduce to medium and cook, uncovered and stirring occasionally, until the pasta is al dente. If needed, stir in additional water a few tablespoons at a time if the mixture looks dry.
Off heat, taste and season with salt and black pepper. Add half the mozzarella, stiring just until beginning to melt. Serve topped with the remaining mozzarella and the basil and drizzled with additional oil.
Optional garnish: finely grated Parmesan cheese and/or flaky sea salt
I will note that I will err on the lower side of red pepper flakes, as I thought it kind of overpowered the other flavors if I put on too much.
I really liked what I tried from this recipe book. All the recipes tell you about how long they take to make pretty accurately, and a lot are right about the 30-40 minute mark making it doable on a weeknight.
7bell7
Creamy White Bean and Spinach Quesadillas from Budget Bytes website
1 15oz. can cannellini beans
3/4 tsp chili powder
1/4 tsp ground cumin
1/8 tsp garlic powder
1/8 tsp salt
2 cups fresh spinach
4 oz. pepper jack cheese, shredded
1/2 cup sour cream
4 8-inch flour tortillas
Drain and rinse the white beans. Put them in a bowl and mix in the spices. Chop up the spinach, add it with the cheese and sour cream to the bowl with the seasoned beans. Split the filling into the four tortillas. Cook over medium heat in a skillet (add oil to the pan if desired, it gives them an extra-crispy texture) - depending on the size, you may fit one or two at a time. Cook about 3-5 minutes on each side, until the cheese has melted and the tortillas are browned. Serve with sour cream and/or salsa.
I tried this when I had my brother and SIL over, and it was a hit. I had enough left over ingredients to make more for myself this week. I might try adding cilantro in the future, too.
1 15oz. can cannellini beans
3/4 tsp chili powder
1/4 tsp ground cumin
1/8 tsp garlic powder
1/8 tsp salt
2 cups fresh spinach
4 oz. pepper jack cheese, shredded
1/2 cup sour cream
4 8-inch flour tortillas
Drain and rinse the white beans. Put them in a bowl and mix in the spices. Chop up the spinach, add it with the cheese and sour cream to the bowl with the seasoned beans. Split the filling into the four tortillas. Cook over medium heat in a skillet (add oil to the pan if desired, it gives them an extra-crispy texture) - depending on the size, you may fit one or two at a time. Cook about 3-5 minutes on each side, until the cheese has melted and the tortillas are browned. Serve with sour cream and/or salsa.
I tried this when I had my brother and SIL over, and it was a hit. I had enough left over ingredients to make more for myself this week. I might try adding cilantro in the future, too.
8laytonwoman3rd
>7 bell7: Sounds delicious--and easy. I'm one of those who would say NO THANK YOU to the cilantro, though.
9bell7
>8 laytonwoman3rd: It was pretty great. I made the filling one night and just whipped up a quesadilla for easy-peasy dinners throughout the week. I am sorry about the lack of cilantro in your life haha... I don't have the soap-tasting gene, thank goodness, and love cilantro.
10laytonwoman3rd
It doesn't taste like soap to me....I just don't like it, especially in raw form. It's OK in small amounts in a cooked dish, or bottled salsa.
11jjmcgaffey
I make quesadillas with just cheese, and sometimes pesto and/or avocado. This sounds like a nice addition, and more protein-y - though I don't like pepper jack, I'll probably use a mix of cheddar and blue (my usual). Quesadillas are extremely quick, easy, and tasty (dry-fry until crispy, yum).
12bell7
>10 laytonwoman3rd: My bad for assuming, Linda. I don't like marjoram in a similar vein.
>11 jjmcgaffey: Mmm, I do think some other cheeses could be used and cheddar sounds good (I don't do blue myself). Pesto or avocado sounds really good, too - gotta love a versatile dish!
>11 jjmcgaffey: Mmm, I do think some other cheeses could be used and cheddar sounds good (I don't do blue myself). Pesto or avocado sounds really good, too - gotta love a versatile dish!
13bell7
Since I can always use a new quick-and-easy summer salad to add to the rotation, I wanted to share the Lemony Cucumber Couscous Salad I made today:
1.5 cups pearl couscous
1 fresh lemon - zest and juice
2 Tbsp olive oil
1/4 tsp garlic powder
1/4 tsp salt
1 English cucumber, chopped
1/2 cup parsley, chopped
1/4 tsp freshly cracked pepper
3 oz. feta cheese, crumbled
Cook the couscous as directed on the container, then drain. Rinse in cold water to to cool off some and let it drain while you prepare the rest of the salad.
In a small bowl, combine the lemon juice, olive oil, garlic powder, salt, and some freshly cracked pepper to a bowl and stir to combine.
In a large bowl, combine the cucumber, cooled couscous, parsley, lemon zest, and feta. Pour the dressing on top, then stir to combine. Serve immediately or refrigerate.
1.5 cups pearl couscous
1 fresh lemon - zest and juice
2 Tbsp olive oil
1/4 tsp garlic powder
1/4 tsp salt
1 English cucumber, chopped
1/2 cup parsley, chopped
1/4 tsp freshly cracked pepper
3 oz. feta cheese, crumbled
Cook the couscous as directed on the container, then drain. Rinse in cold water to to cool off some and let it drain while you prepare the rest of the salad.
In a small bowl, combine the lemon juice, olive oil, garlic powder, salt, and some freshly cracked pepper to a bowl and stir to combine.
In a large bowl, combine the cucumber, cooled couscous, parsley, lemon zest, and feta. Pour the dressing on top, then stir to combine. Serve immediately or refrigerate.
14laytonwoman3rd
>13 bell7: We have a favorite deli that makes a very similar couscous salad that we enjoy...I'll have to try that recipe myself.
