Salmon with onions and sage

This dish is relatively easy to prepare. It is assembled in a baking dish and baked. The toasted bread crumbs give the dish a nice crunch. This is an excellent dish for company.

1 cup toasted bread crumbs (see recipe below)
6 pieces salmon fillet (about 6 oz. each)
6 tablespoons unsalted butter
2 yellow onions, cut into ½ inch dice (~ 3 cups)
2 tablespoons chopped fresh sage
2 tablespoons grated lemon zest
Sprinkle with fish stock, white wine or chicken stock

Make the bread crumbs or use high quality purchased bread crumbs.

Toast bread crumbs:

2 cups fresh Italian or French bread cut into chunks (crust removed)
1 teaspoon salt
1 teaspoon pepper
½ cup olive oil

Preheat oven to 350 degrees.

Process the bread in a food processor to coarse crumbs. Spread the crumbs on a baking sheet and stir the salt and pepper into the oil and drizzle over the bread crumbs. Bake crumbs, stirring occasionally, for even browning, until crumbs are golden about 15 – 20 minutes. Set aside.

Melt the butter in a medium sauté pan and cook the onions until tender and sweet, about 15 – 20 minutes. Add the sage and lemon zest to the onions. Season with salt and pepper and set aside. Heat the oven to 450 degrees. Place onion mixture in baking dish.

Sprinkle the salmon with salt and pepper. Place salmon atop onion mixture. Then top with toasted bread crumbs. Bake in a hot oven for about 6 – 8 minutes or until medium rare. Serve with lemon wedge.

The salmon can be served with green beans, broccoli, spinach, roasted potatoes sautéed fennel etc.

Serves 6

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Salting

You will notice in most of the recipes that I post, I provide a range of salt. Everyone’s palate and salt threshold are different and you must decide how much salt to add. I also suggest tasting the recipe as you make it. You may add salt in the beginning and decide to add more when you taste the dish at completion.

There is an excellent cookbook/technique book that was published in 2017. It is titled, “Salt Fat Acid Heat” by Samin Nostrat. She goes into detail on all of these elements of cooking. She suggests that you, ”develop a sense for salt by tasting everything as you cook, early and often”.

Your library probably has a copy or you can purchase it for your personal cookbook library. The book would also be a wonderful gift for your friends who cook or for newlyweds.

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Lasagna from Emilia, Italy

This recipe is from a restaurant in the Emilia area of Italy. The amounts have been changed from metric where possible. My spouse does not usually like lasagna but the béchamel and thinner pasta made this recipe special. This is worth the effort and you will probably have leftovers for another meal.

Ragu:

2 small carrots
2 stalks celery
1 large onion
1 – 2 Tablespoons olive oil
2 lb. ground beef
1 cup white wine
28 ounces of tomato sauce (I used San Marzano Italian Peeled Tomatoes: put in blender until smooth)
1 teaspoon salt (or more to taste)
Black pepper to taste, ~ ¼ teaspoon
6 – 8 Basil leaves, chopped

Cut the carrots, celery and onion into small cubes and sauté in the olive oil for about 5 minutes over medium heat. Add the ground beef and cook it well and stir while it browns. Add wine and let it absorb as you stir gently. Add the tomato sauce, basil leaves, ground pepper, and salt. Cook covered with a small opening at very low heat for two hours. Add water if it dries too much. Taste when cooked fully and add salt again if needed and black pepper. Remove any excess oil from the sauce.

Béchamel Sauce:

1 quart of whole milk, warmed
3 oz. flour (80 grams)
6 -7 Tablespoons butter
Nutmeg, pinch
Salt, pinch

Melt the butter in a saucepan and add the flour. Stir well and slowly and add the warm milk a little at a time. Continue to mix milk slowly into the roux. When all the milk is added, bring to a boil for three minutes until it is a thickened slightly. Take the sauce off the heat and add a pinch of nutmeg and salt. (I added more butter than the original recipe to get the roux to work correctly.)

Lasagna:

1 package of fresh, thin lasagna (Whole Foods has Bertagni Lasagne, 8.8 oz.)

Bring a large pot of water to a boil to slightly cook the lasagna sheets for 30 – 60 seconds. Have the ragu and béchamel ready. Butter a ~ 9” x 13” casserole dish. Place a layer of béchamel in the bottom of the dish and spread out thinly. Boil enough pasta to cover the dish for one layer and then boil pasta for each layer as you need it. Add a layer of pasta over the béchamel, then a thin layer of meat sauce, and a sprinkling of Parmesan cheese if you wish (we prefer this without the cheese). Add a layer of béchamel sauce, pasta, meat sauce and continue to layer in this sequence until you have 4 – 5 layers. On the final layer add some butter. You can also add cheese if you wish.

Bake the lasagna at 375 degrees Fahrenheit for ~ 40 – 50 minutes depending on your oven. The pasta will be gold brown on top when it is ready.

I doubled the meat sauce from the original recipe. You will not use all of the ragu unless you want to have more meat sauce on each layer. I used about 2/3 of the ragu and saved the rest for another pasta dish.

Let the lasagna rest 10 – 15 minutes before cutting and serving.

Serves ~ 8

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Zucchini Bread

Summer squash is at the farmer’s markets. Or, if you have a garden and have ample zucchini, this is a delicious way to use the squash. It makes 2 loaves. You can eat a slice as a snack or put two thin pieces together with cream cheese and cut into small strips for lunch. Good for a picnic also. These loaves freeze well wrapped in aluminum foil and placed in a plastic sealed bag.

3 eggs
1 ¾ cups sugar
1 cup salad oil
3 teaspoons vanilla
2 cups coarsely shredded, unpeeled raw zucchini
2 Tablespoons grated orange peel
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
2 teaspoons cinnamon
½ cup chopped walnuts

Beat the eggs until light and fluffy. Add sugar and beat well. Stir in salad oil, vanilla, zucchini, and orange peel. Sift the dry ingredients and stir in. Add walnuts. Turn into 2 greased 9” x 4” loaf pans.

Bake at 325 degrees for 50 – 60 minutes or until bread test just done. Do not over bake.

Cool on rack and while still slightly warm, remove from pan.

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Senape Spread

We discovered a sandwich spread in Italy that was very tasty. It had mustard, mayonnaise, and horseradish. We have played with this combination and here is the recipe that is quite close to the one we liked. Senape is the Italian word for mustard and this is what our guide called the spread.

¾ cup mayonnaise
1 ½ Tablespoon Dijon mustard
1 to 1 ½ teaspoon prepared horseradish

Whisk the mayo, mustard, and horseradish together until smooth. Taste and add more horseradish if preferred.

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Chocolate Fudgy Brownies

I have been trying brownie recipes to find a more fudgy style. I enjoy my mother’s chocolate brownie cake (found on my blog in the category “cake” on July 13, 2011) but it is more of the cake-like style brownie.

Here are our two favorite recipes for delicious fudgy brownies:

1) The Bittersweet Cocoa Brownies from “Fine Cooking” are excellent. The recipe is found at the link below. Serve with vanilla ice cream and you have a dessert for company.

https://www.finecooking.com/recipe/bittersweet-cocoa-brownies

2) Also, the chocolate brownies in Dorie Greenspan’s, “Dorie’s Cookies” are excellent. The recipe is called, “Classic Brownies” on page 33. She lists variations on page 34 and the Orange Brownies are wonderful.

You can borrow the cookbook from your local library but you will be tempted to purchase this excellent cookie cookbook.

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Tarragon Chicken and Mushrooms

Chicken breasts or large thighs can be used in this recipe. This is perfect for company. Each guest has his/her own gratin dish. Serve with you favorite vegetables.

2 Tablespoons butter
1 Tablespoon vegetable oil
6 skinned and boned chicken breast halves (or substitute 6 large chicken thighs)
Salt to taste
Freshly ground pepper to taste
½ teaspoon dried tarragon
¼ cup finely chopped onion
8 oz. fresh mushrooms sliced
1 clove shallot, minced
1 Tablespoon tomato paste
1 Tablespoon all purpose flour
1 cup chicken stock or broth
2 Tablespoons dry white wine
½ cup light sour cream
¼ cup slivered almonds

Preheat oven to 350 degrees Fahrenheit.

Melt 1 Tablespoon butter with the 1 Tablespoon of oil over medium heat in a large skillet. Brown the chicken about 5 minutes on each side. Season both sides with salt, pepper, and tarragon. Transfer chicken to 6 medium (4” x 6”) gratin dishes that are coated coat with oil.

Add remaining 1 Tablespoon butter over medium heat and sauté onion, mushrooms, and shallots about 5 minutes until tender. Add tomato paste and four and stir to blend. Add stock and wine and stir until thickened, approximately 2 – 3 minutes. Add sour cream and stir until smooth. Pour sauce equally over chicken in the gratin dishes. Sprinkle with nuts. Bake uncovered until bubbly and chicken is cooked through – about 30 minutes.

Serves 6

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