Showing posts with label savory. Show all posts
Showing posts with label savory. Show all posts
Savory whirls
Thursday, April 10, 2014
Savory whirls
Ingredients
- Butter softened 5 ounces
- Garlic paste ½ tsp
- Sour cream 2 tbsp
- Flour 6 ounces
- Paprika ½ tsp
- Salt ½ tsp
- Black pepper ¼ tsp
- Olive slices for garnish
Method
- Preheat oven to 190 degree C, lightly greased 2 baking sheet, beat butter until soft, add in garlic, sour cream, flour, paprika, salt and pepper, mix to form a smooth paste, spoon into a piping bag, fitted with a large star nozzle, pipe rosettes onto baking sheet, bake until golden 12 to 15 minutes, cool on baking tray, decorate with olive slices.
SANDRAS GRILLED SALMON with a SAVORY BLUEBERRY BALSAMIC SAUCE
Thursday, April 3, 2014
 |
| A perfect marriage of fresh ingredients makes this absolutely phenomenal... |
Prep: 10 Mins. | Cook: 15 Mins.
Posted: by Sandra
INGREDIENTS
1/2 cup low-sodium chicken stock
1/4 cup balsamic vinegar
1/4 cup orange juice
1 teaspoon honey
1 tablespoon cornstarch
--Another 1/4 cup low-sodium chicken stock
1 cup fresh blueberries
2 teaspoons chopped fresh chives
4 salmon fillets
2 tablespoons olive oil
kosher salt and ground pepper to taste
METHOD
Preheat grill to medium-high heat.
Meanwhile, add 1/2 cup chicken stock, balsamic vinegar, orange juice, and honey into a saucepan, and bring to a boil over medium-high heat, and then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into simmering sauce. Cook and stir until the sauce thickens, reduces by half, and turns clear and sweetens (important or else the sauce will have too strong of a vinegar flavor). Stir in the blueberries and chives, and keep warm over low heat until salmon is done.
Meanwhile, brush salmon with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with savory blueberry sauce drizzled on top ~ Enjoy!
Savory Chocolate Crustini with Maldon Sea Salt Crystals
Tuesday, April 1, 2014
This short and simple clip may seem a bit strange. The thought of topping a warm, olive oil soaked Crustini with chocolate and sea salt does take an open mind to contemplate. The first time I came across this combo, I too was understandable skeptical, but one bite and I was convinced. It worked. Not only did it work, it rocked!The blending of the fruity/peppery olive oil, bittersweet dark chocolate, the warm crispy-edged bread, and the tiny crunch of briny sea salt crystals is quite the epicurean experience.
Most good cooks know that a pinch of salt in a dessert recipe is a must to bring out the sweetness of whatever you’re making. So topping the chocolate with flakes of the Maldon sea salt is really not that crazy. I guess it’s the fact that it’s served on top of warm Crustini that makes it seem so unusual.
To me this is a savory recipe, not a dessert. I think these are perfect with a nice glass of red wine or port. It would make for a very unique passed Hors D’ouvre. This is not a sweet bite if you use the bittersweet chocolate I suggest. You could use semi-sweet, but then I think you just crossed the savory-sweet border and now definitely have a dessert item. Anyway, it’s the season of faith, so have some, and give this a try!
By the way, this was NOT inspired by a certain animated TV Chef from South Park, Colorado! If it was, I would have called it, “Chef’s Salty Chocolate Crustini.” I almost provided a link to the song, but discretion prevailed (and hey, you can always google it). Apologies to all of you that are not South Park fans and have no idea what I’m talking about.
Ingredients:
Sliced baguette
bittersweet chocolate
olive oil
Maldon sea salt crystals, or other flaky type sea salt
The Maldon salt you see in the clip is a really interesting ingredient and I’ve included a link here, in case you want more info.
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