Eighty-eighth Post ~ Garlic Rosemary Salmon with Bruschetta Zucchini

This is a really easy way to prepare salmon - any fish, really!  Here's what you'll need:

~ Salmon fillet (this was a small wild-caught Alaskan fillet)
~ EVOO
~ Crushed garlic (one clove)
~ Italian seasoned breadcrumbs
~ Coarse ground sea salt
~ Herb of choice (rosemary worked well!)

For the veggies:

~ One small zucchini (or yellow squash)
~ Pre-made bruschetta (as previously posted, I am in love with Wegman's bruschetta!)
~ EVOO
~ Small amount butter

Preheat your toaster oven to 400 on broil.  Line a pan with aluminum.  In a prep bowl, crush one clove garlic and add some EVOO.  Mix it up!  Unwrap the salmon but keep it right in the paper - easier cleanup!  Lightly sprinkle Italian breadcrumbs over the fish.  With a fork, spread the garlic-EVOO mixture over the fillet.  Don't worry about covering the whole thing; aim for a nice line down the center.  Sprinkle on some more breadcrumbs and grind on some salt.  Rest a sprig of rosemary over the whole thing and pop it into the toaster oven.

In a stick-free pan, start some EVOO and about a tablespoon of bruschetta heating up.  Slice the zucchini and add it to the pan.  Toss it around, and just when it's finished cooking (about 5 minutes) add a smidge of butter and toss it a few more times.

By now the salmon should be done (and smelling heavenly of garlic and rosemary!) - depending on the size of the fillet, you may wish to time out your veggies differently.  This fillet was thin, so it cooked within 10 minutes at the most.

The end result is that the breadcrumbs, garlic and EVOO cook into an intensely flavored, crispy topping while keeping the salmon moist and delicate.  Super simple; great results!

I enjoyed this meal with a Spanish Grenache-Tempranillo blend by Don Ramon.  It was fruitier than I expected from an old-world oak-aged red, but it was refreshing, like tart cherries.  All in all, a decent pairing.

Yours in the love of good food and wine,
AL

~~~~~~~~~~~~~~~~~

The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.

Sixty-third Post ~ Pasta Bolognese

I have always loved bolognese sauce over pasta. I typically get it on trips or in restaurants, and never paused to question what was in it that made it so extraordinary. I was on a mission for a Great Fridge and Freezer Clean Out today, and happened upon a quarter pound of hamburger and a half jar of spaghetti sauce in my freezer. I began to ponder what to do with it (beyond the obvious) when the wonderful word "Bolognese!" popped into my head.

So be it.

It turns out, my friends, that bolognese is given its distinctive taste by three surprise ingredients. Let us take the first:

Mirepoix. Mirepoix, as it turns out, is much less mysterious than I had given it credit for when I would encounter it in French recipes (and promptly click "NEXT" for what I assumed would be something easier and less cryptic). Fear not! Mirepoix is simply chopped onion, celery and carrots. It's the base for many French dishes. Now, when you say "onion, celery and carrots," I am immediately put in mind of my Mama's chicken soup. Given my firm belief in this dish's healing properties, it's no mystery to me why this combination of three vegetables is known as one collective noun and is so popular in so many dishes.

The second mystery ingredient needed to turn your spaghetti sauce into bolognese is red wine. I chose to use a generous splash of a Spanish tempranillo and I think it was a good call. I've always noticed that bolognese is a bit deeper of a shade of red than most tomato-based sauces, and I feel this is the reason.

The third mystery ingredient is milk. Now, here's where I am going to show my colors: I am German. Butter and salt are food groups for us. Where recipes I've encountered have called for a splash of milk, I have used heavy cream instead. I made the same call for this recipe, and have read that I'm not the first, historically, to do so. Anyway, there's red wine in it, so surely we've already counter-balanced the health aspect of the meal...

So here's what you'll need to make Pasta Bolognese à la Accidental Chef:

~ Hamburger

~ Spaghetti sauce (I used Wegman's tomato basil)

~ Mirepoix (minced onion, celery and carrots. It's perfectly okay to pick some celery and carrots out of the veggie tray sent home with you from a family get-together).

~ Olive oil

~ Red wine

~ Heavy cream (or milk)

~ Pasta

~ Coarse-ground sea salt

~ Pepper

Start your water boiling and cook your pasta as per usual. While the pasta is cooking, mince some onion, celery and carrot and toss it into some olive oil in a skillet. Savor the aroma of these so-called "aromatics" as they simmer. Add the hamburger. Salt and pepper to taste.

:: PAUSE ::

Here's where I should have been a little more patient: let the mirepoix and hamburger simmer for quite a bit. I hastily added the tomato sauce as soon as the hamburger was done, and it could have benefited from melding together a bit more. The end result was still good, but I'd recommend giving the meat and mirepoix a little bit of patience. Just a little.

:: UNPAUSE ::

After the mirepoix and hamburger have had a chance to simmer together lengthily in your pan, add some red wine and then some pasta sauce. After you've stirred it all together, add just a splash of heavy cream. Watch it instantly turn into a beautiful blend of Italian goodness.

Serve over spaghetti. Garnish with parsley if you wish. A true bolognese would have been served with a dusting of grated parmesan, but, alas, I had none; neither parmesan nor even pecorino romano remained in my fridge. A sad day, truly, but I have faith that I shall attempt this recipe again, and when I do, I will have a generous sprinkling of parmesan over all!

I paired this dinner with the last of a delightful Spanish red by Protocolo. This wine paired beautifully with a classic roast beef, and brought out the essence of the root vegetables and yet was strong enough to stand up to the beef and tomato sauce in tonight's meal. All in all, a great pairing!

Yours in the love of good food and wine,

AL

~~~~~~~~~~~~~~~~~
The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.

Fifty-fourth Post ~ Easy Sirloin Steak with Mushrooms and Fingerling Potatoes

Maybe it's the fact that I'm halfway through the week. Maybe it's the sunshine. Whatever the reason, today just feels like a day that should be celebrated. And I like to celebrate with a good dinner.

I ran to Wegmans after class and picked up two organic sirloin steaks, a bag of fingerlings, and a package of pre-washed and sliced baby bellas mushrooms, for a change of pace from the buttons.

Home I went. Given that it was already pushing 10:30, I needed to get this dinner in order and on the table post haste. Here's what you'll need to make tonight's dinner, and here's how you can get it all on the table within a half hour or under:

~ One small sirloin steak (I've never bought organic steak before, but these were mismarked, I think, and therefore within the realm of what I like to pay for a small steak: $3 a pop)

~ Ground salt

~ Herb of choice for use on the whole meal (I relied heavily on thyme, 'cause that's what I have a bag of in my fridge, but I also had a little rosemary left, so I used some of that, too)

~ White wine

~ One clove garlic

~ Olive oil

~ Mushrooms

~ Fingerling potatoes

As soon as you walk in the door (after greeting a puppy, if applicable) start your toaster oven on conventional bake 350. Wash and pierce the fingerlings. Rub some olive oil on them and place them on a piece of foil on the same pan you plan to cook the steak on later on. Scatter some thyme and grind ample salt over them. Pop 'em in the oven.

In a pan, start some olive oil and white wine simmering. Add the mushrooms as soon as you get the package open, grind some sea salt over them, crush a clove of garlic into the mix, and add some thyme (assuming that's the fresh herb you're using) and add more wine and oil as it boils down.

As soon as the mushrooms are going, salt the steak and add some olive oil over the top. Place a sprig of rosemary on the top of it and place it next to the potatoes in your toaster oven. I usually go by the rule of 5 minutes on one side, 8 on the other. This was a bit smaller of a steak, so I went less.

Serve the steak topped with the mushrooms alongside your yummy fingerling potatoes (after about 30 minutes, they're perfect!). I enjoyed tonight's mid-week celebration meal with my last glass of Sangre de Toro Tempranillo. I cannot say enough good things about this wine. I think it will be one of those wines that I'll just always plan on having in my wine rack. Besides being really affordable, it's smooth and earthy with bright overtones of cherry and blackberry that deepen over time. It's a perfect match for a dinner like this!

Yours in the love of good food and wine,
AL

~~~~~~~~~~~~~~~~~

The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.

Fortieth Post (Yay!) ~ Rustic Beef Stew

This stew is very easy, and it fit the bill the other night when I wanted to throw something together that would cook itself while I worked. Here's what you'll need for this stew, which is good to have on hand during stormy winter weather!

~ One package stew beef

~ Carrots (about two handfuls)

~ 2-3 slices from small onion

~ Mushrooms (I used pre-washed criminis and thew them in whole)

~ 5 or so small red potatoes cut into wedges

~ 2 cups water with 5 beef boulion dissolved

~ A splash of red wine

~ Herbs (I used fresh thyme and tarragon. While I recommend the thyme, the tarragon gave the stew a distinctive "sausage" taste and aroma, since, come to find out, it's one of the key herbs used in sausage. So if you like that taste, go for it, if not, find a different herb!)

Here's the tough part - get your crock-pot out of storage and dust it off. Then dump everything in it, slap the lid on, put it on high, and stir every so often. It takes a few hours, but the resulting aroma and taste are worth it! Plus, prep doesn't get much easier than this!

I paired this stew with Sangre del Toro's tempranillo, since that's what I splashed into it to give it a nice balanced taste. It helped diffuse some of the stronger herb taste (ahem ) and its earthiness brought out the flavors in the beef. A good pairing, and a good stew for lunches and dinners to come!

Yours in the love of good food and wine,

AL

Thirty-ninth Post ~ Duck with Tempranillo Reduction

I realize that this is my second post in a row featuring duck. I don't really see that as a bad thing. I bought a package of duck breasts the last time I was at Wegmans, so I guess you should prepare yourselves for at least two more duck entries before the winter is up!

Tonight's dinner was inspired by the fact that I had a Tempranillo on hand and it was just too darn nasty out for me to spare an extra trip to the store. I decided that I could do something creative with the duck to make it red-wine worthy.

So here's what you'll need for tonight's dinner:

~ Duck breast, skin off

~ Red wine

~ Balsamic vinegar

~ Olive oil

~ Garlic

~ Onion

~ Fresh (or dried) thyme

~ Fruit preserves (I favor apricot)

~ Potatoes

~ Salt/Butter

~ Grated parm

In a pan, start the olive oil, and tiny amount of garlic and onion sauteeing with a little less than a teaspoon of balsamic vinegar. After it starts hopping around a bit, add some red wine, about two tablespoons of apricot jam, thyme, salt and pepper. Get it really simmering nicely.

In the mean time, boil some sliced red potatoes with some salt, the stalk from the thyme you used for the reduction, and a little olive oil.

After your reduction is starting to meld, add the duck cut into strips. I do this for two reasons: 1) It's faster to cook and 2) There's more surface area to cover in the yummy reduction sauce as it cooks.

As the duck is starting to seem done, move it out to the edges of the pan or take it out completely. You want to cook the sauce down so that it is a true reduction - that is to say, mostly sugar. View the close-up to the left so you can see the texture with all of its sugary goodness.

After the potatoes become "forkable," drain them, butter them, and top with grated parm and a bit of parsley, if you wish. Transfer the duck to the plate and top with a generous amount of sauce.

I served tonight's meal with the same red I used to make the reduction: Sangre del Toro's Tempranillo, direct from Spain. As it is an old-world wine, it is more earthy than fruity, which made a nice complement to the "wild" taste of the duck. This reduction turned out sugary, yet still a bit on the tart side, so if you're cooking with an old-world wine such as this one, you may wish to add a touch of sugar to the reduction. New world wine, with their fruit-forward nature, might not need the extra sugar.

In the end, I thought meal came together nicely, and served to warm me from the inside out against the howling winter storm rattling at my windowpanes!

Yours in the love of good food and wine,
AL

~~~~~~~~~~~~~~~~~

The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.

Second Post - Flavorful Pasta: Packs a punch like a meal

Hey! So tonight is one of those nights where I'd be really tempted to pour myself a bowl of cereal and chow down, but I'm low on milk, and I'd cry if I didn't have enough for my breakfast tomorrow. My quiet breakfasts of coffee, cereal and a good book are kind of my kick-start for my day. But I digress.

This is one of those meals that I save up for nights like these. It's a mock-alfredo that can be made with minimal effort.

Set water to boiling in a moderately sized pot. Sprinkle salt in the water if that's your thing. I'm German, so salt and butter are kinda like foodgroups for us.

While your water is heating up, get out the other things you'll need:
~1 cup pasta (any kind. Really. I like pasta primavera because it seems like it would have more nutrients in it than your average pasta, and because it's pretty. But that's just me.)
~Parmesan/Romano/Grated Cheese
~One egg
~Spices: I like oregano and basil
~Olive oil
~1 clove garlic

Any time left, wash your face, lay out your clothes for the next day, surf FaceBook, whatever.
When the water is rolling, dump in the pasta. Stir around, leave a wooden spoon in the pot with it so it won't boil over. This just works. Trust me. Now go back to YouTube or whatever you were doing. Kill time for 10 minutes, because that's how long the pasta will take. Peel your eyes off the latest puppy video every so often to stir your pasta so it doesn't stick.

After the pasta is done to the doneness you prefer, drain it (I like to drain the water directly into the bowl I'm going to serve it in. It heats the bowl for you. Just please don't burn yourself or break your dish with the temperature change. I warn, because I'm good at injuring myself during inocuous household tasks).

Stir in a bit of olive oil to keep it from congealing, and spice it up with oregano and basil. I love pulverizing the spices in my hands before putting them in. I think it makes them more aromatic.

PAUSE

About garlic. I recently discovered that garlic's spiciness varies based on how you cook it. Some of you might find this to be a duh-ism, but this is news to me, coming from a family that didn't cook much with garlic. I was recently at a Cuban restaurant in New San Juan, and we were served the most delicious garlic bread. It was extremely hot (as in spicey). I asked the waiter what the bread was seasoned with. "Ajo," I was told. "Y..." I prompted. "Ajo. Solamente ajo." Got it. Just garlic. Turns out, it was fairly raw garlic, which made the bread really hot. I experimented with garlic in this pasta to see if I could garner the same effect. It is so. If you want your garlic to spice up your pasta, wait and add it right at the very end. If you want it cooked some to sweeten it, mix it in with the oil as mentioned above.

UNPAUSE

So whether or not you've added garlic at this point is up to you, but let's move on to the egg, shall we? Put the pot back on the heat for a moment or so to get the oil hot. Take it off the heat, and crack the egg into the pasta. Directly in. Mix it around with your spoon a bit. Now, add copious amounts of cheese. It should mix with the egg and make a nice creamy sauce. If you want, put it back on the stove for a moment, stirring it around, savoring the aromas, letting it all meld.

Pour in the pre-heated bowl, and serve with a glass of wine. The nice thing about this recipe is that a lot of wines go beautifully with it.

I'm eating mine tonight with a Spanish shiraz-tempranillo (Berberana vineyards). After a blind-taste, I'd say this: The old-world earthiness comes through as velvety and rich. It has ripe strawberry undertones. It pairs well with the pasta, and heats up the spice of the garlic wonderfully. It's just tannic enough, also, to cut the richness of the faux-alfredo. The salt in the pasta (should you choose to add more, as I do) brings out the berry flavors of the wine. All in all, a happy pair.

And that, my friends, beats a bowl of cereal.

Yours in the love of relaxing with good food and wine in one's tummy,
AL

~~~~~~~~~~~~~~~~~
The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.