Showing posts with label fresh. Show all posts
Showing posts with label fresh. Show all posts
Fresh Strawberries and a New Camera
Monday, May 19, 2014
Its my birthday on July 11th, and my Wife and In-laws surprised me with a much needed digital camera! So, I thought I would do a little experimenting. This was the first food shot ever; some fresh strawberries in all their summer glory. Thank you Michele, Peggy and Al! Hopefully future blog posts will display photos that are of a much higher quality. Dont worry, I have no plans to replace the video clips with photo essays, I just want to improve the overall visual appeal of the site. By the way, if youre thinking that another reason for this post was to inform all you regular viewers that my birthday was coming up in a shameless ploy to solicit a few donantions to the site...well, I can not confirm or deny any such attemp. Enjoy!
Pizza with Fire Roasted Tomato Sauce Hot Italian Sausage Kalamata Olives Red Onion Roasted Peppers and Fresh Mozzerella
Wednesday, May 14, 2014
I was unable to decide whether I wanted Pizza or Salmon last night for dinner when I arrived at the grocery store. Since Monday, Wednesday and Friday are fresh fish delivery day at my local supermarket, I knew there was a good chance I would find the perfect salmon filet at the seafood counter, and, if so, thats what I would fix. Sure enough, the perfectly portioned, ideal center cut salmon filet was displayed, as if waiting for me. I certainly was quick to purchase it, but was unable to get pizza off my mind. I made my way to the sausage section and glanced over the selection, searching for some bulk hot italian sausage. I found just what I was looking for, so I purchased that too and decided to have pizza for dinner and to send the salmon to the freezer for another night this week.
In my pantry I grabbed a can of fire roasted tomatoes for the sauce. I started by sauteeing a minced garlic clove in olive oil and then added the can of tomatoes, a tablespoon of tomato paste, a teaspoon of sugar and a teaspoon of salt. That cooked down for about 1/2 hour on a low simmer until the liquid evaporated and a thick sauce remained.
Meanwhile, I browned the bulk hot italian sausage in a skillet, drained the grease and set it aside.
I used the same pizza dough recipe that I have in the past (for the recipe please see the Veggie Pizza entry on January 31, 2010). Rolled it out into about a 10-12 inch circle and topped it with the fire roasted tomato sauce. Next, the crumbled hot italian sausage, thin strips of roasted red pepper, thinly sliced red onion, sliced Kalamata olives sliced of fresh mozzerella cheese and a sprinkling of hot pepper flakes and dried oregano. I placed the pizza on a pizza stone in a 450 degree oven for about 15 minutes. While still hot, top with freshly grated parmesan cheese!
CARAMEL CUSTARD with FRESH RASPBERRIES and CREAM
Thursday, March 6, 2014
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| A decadent recipe that is oh so satisfying (pictured is the unmolded and plated version)... |
Servings: (4)
Prep: 25 Mins. |
Bake: 60 Mins. |
Cool completely
before serving in refrigerator,
or overnight
1 cup granulated sugar (for caramel)
3 whole eggs; plus 2 egg yolks, slightly beaten
1/4 cup granulated sugar (for custard)
1 teaspoon vanilla extract
Pinch of freshly ground nutmeg
1/8 teaspoon fine-grain kosher salt
2-1/2 cups heavy cream
Garnish:
--Fresh Raspberries
--Freshly whipped cream (for homemade, click here: Sandras Perfect Whipped Cream )
--A dusting of sifted confectioners’ sugar
Preheat oven to 350 degrees.
Heat 1 cup sugar in heavy stainless steel saucepan over low heat, stirring constantly, just until sugar is melted and a light golden brown. Divide sugar syrup amongst 4 ramekins while tilting them to coat the bottom of each.
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| Before un-molding and serving in ramekin is another option |
In a medium bowl, whisk eggs with 1/4 cup sugar until light and frothy, and add the vanilla and nutmeg while whisking just to combine. Gradually drizzle in very warm heavy cream. Gently and very slowly pour equal amounts of custard mixture over caramel in ramekins.
Place ramekins in a 13”x9”x2” baking pan, and pour hot tap water into pan so it is half way up the outside of ramekins.
Bake for 60 minutes. Carefully remove ramekins from water with an oven mitt, and cool on wire rack for 30 minutes. Cover and refrigerate until completely cool before serving, or up to 48 hours.
To serve, un-molded, carefully loosen side of custard with knife, and flip over onto decorative dessert dish, shaking gently to loosen custard and let caramel run down sides of custard forming a sauce. Top with each dessert with a dollop of whipped cream, sprinkle with raspberries, and finally a dusting of confectioners sugar – Enjoy!
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Tip: I generally make these one day before I plan to serve them, and refrigerate overnight.
PORK BHOONI BHUNI PORK WITH FRESH DILL LEAVES AND POTATOES
Friday, January 31, 2014
Pork Bhooni / Bhuni (Pork cooked With Dill Leaves and Potatoes)is an old Anglo-Indian Dish that is popular in Calcutta and West Bengal especially in the hills of Darjeeling. The term Bhooni,or Bhuni means to Fry and comes from the Hindi Word Bhuna a cooking process where spices are gently fried in plenty of oil to bring out their flavor, and meat is added to the spices and then cooked in its own juices which results in deep strong flavours but very little gravy or sauce. In this dish the Pork is cooked along with fresh Dil Leaves and Potatoes and then simmered till almost dry. The almost dry coating consistency of the gravy that remains on the pork together with the flavour of Fresh Dil leaves makes this Pork Dish unique. This Recipe is featured in my book ANGLO-INDIAN DELICACIES
1 kg Pork from the Belly Portion, with less fat cut into medium size pieces
2 teaspoons ginger garlic paste
½ teaspoon turmeric Powder
2 teaspoons chillie Powder
2 green chillies sliced lengthwise
3 onions sliced finely
1 cup chopped Dill leaves
Salt to taste
3 Potatoes peeled and cut into quarters
3 tablespoons oil
Heat oil in a pan and fry the onions till golden brown. Add the ginger and garlic paste and sauté for a few more minutes. Add the pork, chillie powder, turmeric powder, green chillies and Dill leaves and mix well. Stir fry for a few minutes till the pork pieces become firm and the leaves shrivel up. Add the potatoes, salt and sufficient water and simmer on low heat till the pork and potatoes are tender. Serve with steamed rice or bread
Serves 6 Preparation Time 45 minutes
Ingredients1 kg Pork from the Belly Portion, with less fat cut into medium size pieces
2 teaspoons ginger garlic paste
½ teaspoon turmeric Powder
2 teaspoons chillie Powder
2 green chillies sliced lengthwise
3 onions sliced finely
1 cup chopped Dill leaves
Salt to taste
3 Potatoes peeled and cut into quarters
3 tablespoons oil
Heat oil in a pan and fry the onions till golden brown. Add the ginger and garlic paste and sauté for a few more minutes. Add the pork, chillie powder, turmeric powder, green chillies and Dill leaves and mix well. Stir fry for a few minutes till the pork pieces become firm and the leaves shrivel up. Add the potatoes, salt and sufficient water and simmer on low heat till the pork and potatoes are tender. Serve with steamed rice or bread
SANDRAS CAST IRON BLACKENED GRILLED FRESH TUNA
Saturday, January 11, 2014
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| My absolute favorite method to prepare blackened anything, i.e., this fresh tuna, halibut, chicken, steaks, and so on... |
Prep: 15 mins. |
Grill: 6 to 7 mins.
Posted by Sandra
INGREDIENTS
4 fresh tuna steaks, 6 to 8 ozs. ea. with skin removed (See Tips for other options)
2 lemons, cut into wedges
4 tablespoons unsalted butter, melted
Cooking spray
***Blackened Seasoning
1 tablespoon paprika
1 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons kosher salt
METHOD
Preheat your BBQ grill to medium-high heat, (we use a charcoal grill).
In a small saucepan over low heat on the stove top, melt the butter, and set aside.
In a shallow dish, thoroughly mix the blackening spices.
Place a medium-sized cast iron skillet on the grill to heat it so it is very hot, while grill is covered.
Meanwhile, dry the tuna steaks with paper towels, and brush with melted butter, and generously press steaks into the blackening seasoning on each side. Be sure to press the spices into the tuna so most adheres during searing process. Spray both sides of tuna steaks with oil.
Place the tuna steaks on the hot cast iron skillet, and grill for 3 minutes without disturbing, just until the bottom become slightly blackened, and then turn the steaks over and grill for 3 minutes longer on other side (tuna is best served medium rare or it tends to be dry). Serve immediately with lemon wedges.
I like to serve my hot Blackened Tuna Steaks over a cold caesar salad as a complete entree: (See recipe @: Caesar Salad with Fresh Croutons)
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Tips:
--Grill time/temperatures for alternatives are: Chicken breast (10 to 15 minutes per side = internal temperature should read 165 to 170 degrees); Fresh Salmon and Halibut (same as recipe above, except cook for 4 minutes on first side, and 3 to 4 minutes on other side = internal temperature should read 145 degrees.
--Also, I prefer to cook “blackened” recipes outdoors because you have to grill at such a high heat that it tends to set off indoor smoke alarms even with good internal ventilation.
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