Monthly Archives: August 2012

Wasabi Salmon

Posted by deliciousonadollar in Carolyn's Originals, Main Dish and tagged with , , , , , , , , , ,

As I have mentioned before, we eat salmon quite frequently, and so I am always open to different ways to prepare it.  This version of salmon was prepared for  me and my husband last summer by a family member whom we were visiting.  We thought it was delicious:  crispy around the edges, while remaining moist inside, and baked on a bed of vegetables that consisted of strips of multi-colored peppers and sliced onions.  Potatoes baked in the oven along with the fish, and a green salad made a complete meal with very little “hands-on” time.

I have cooked salmon this way several times since last summer and each time I vary the vegetables depending on what is available.  One vegetable I really like is fennel.  I think it is an under used vegetable.  It is delicious raw in salads with its faint anise flavor, but when it is cooked that flavor is not noticeable .  It is most like cooked celery, and blends very well with other vegetables, particularly onions.  When I made this dish most recently, I combined peppers with fennel and onions.  In an effort to save time and labor, I purchased a mixture of red, yellow and orange pepper strips from the grocery store salad bar.  This is a dish that goes together without a recipe, so there are no exact measurements. This is how I proceed;  adjust amounts to your taste.

INGREDIENTS

Serves  4

  • 1 fillet of salmon weighing between 1 – 1.5 pounds
  • Gold’s Wasabi Sauce with Ginger
  • seafood seasoning, such as Old Bay
  • 2 cups pepper strips in assorted colors
  • 1 medium fennel bulb, stalks, fronds, and core removed;  thinly sliced.
  • 1 medium onion, thinly sliced.
  • salt and pepper
  • 2 Tablespoons butter, melted

DIRECTIONS

Preheat oven to 400 degrees.  Spray a baking dish with baking spray.  I used a 7″ x 11″ pan, whatever your salmon will fit into.

Layer the peppers, onion and fennel in the baking dish.  Sprinkle with salt and pepper.  Drizzle melted buyer over the top.

Lay the salmon fillet on top of the vegetables.  Sprinkle with seafood seasoning, about 1/2 teaspoon.  Then “frost” the salmon with the Wasabi Sauce so its pretty well covered.  Place in a 400 degree oven and bake for 45 minutes – 1 hour, depends on thickness of  your salmon fillet.  Test at 45 minutes by piercing with the tip of a knife.  If fish flakes easily its done.  Vegetables should be tender.

A glass of crisp Chardonnay goes very well with this dish!

SOURCE:   A Carolyn Original

Potato-Leek Soup

Posted by deliciousonadollar in Soups and tagged with , , , , , , , , ,

In up-scale restaurants this soup is called Vichyssoise.    ( vish_e_swaz’)  It is a thick soup made of pureed leeks, onions, potatoes, cream and chicken stock.  It is traditionally served cold, but can also be eaten hot.

There is much uncertainty about its origins;  Julia Childs calls it an “American invention”, whereas other food historians state that “the origins of the soup is definitely  French”.  Louis Diat, a chef at the Ritz-Carlton in New York City, is most often credited with its invention, in an attempt to recreate a potato-leek soup of his childhood that his mother used to make.

Wherever the soup came from or who invented it is immaterial to me, I’m just glad someone did invent it and that I have the recipe.  Turns out this is Mr. D’s favorite soup and he asks me to make it periodically throughout the year, whether its hot or cold outside.  We usually eat it hot the day I make it, but on a hot day, I like it cold as a lunch with just some crackers and cheese.

INGREDIENTS

SERVINGS:  about  8

  • 4 – 5 leeks,  white and light green part only
  • 1 medium onion, chopped
  • 4 Tablespoons butter
  • 4 medium potatoes,  all-purpose or baking–doesn’t matter
  • 6 cups chicken broth or homemade stock
  • 1 -2 cups heavy cream
  • salt, pepper, a little dill–to taste

DIRECTIONS

Clean and cup up the leeks.  Leeks are very sandy, so remove several outer leaves, wash well, cut off the dark green tops, and use only the light green and white parts.  Cut each one in half lengthwise  (as pictured),  fan out and rinse under running water.   Then cut crosswise  into 1/2” slices.

Melt the 4 Tablespoons butter in a soup kettle .  Add the leeks and chopped onion.  With the heat on low, allow this mixture to “sweat” slowly and become tender.  Do not allow it to brown.   Meanwhile peel potatoes and cut into small cubes.

Add chicken broth and potatoes.  Bring mixture up to a simmer, and cook until potatoes are very soft.  Put the mixture through a blender or food processor to puree.  I like to use my immersion blender for this, as then there are no additional appliances to wash, and you can puree the whole quantity at once.

After the soup has been pureed,  taste and adjust seasonings;  adding a little dill enhances the flavor.  Depending on the type of chicken broth you use, you may not need any additional salt.   Finally,  add the cream.  I find 1 cup is adequate in giving a nice thick, creamy texture.  I have also used light cream and  half and half in place of the cream to reduce the fat and calories, and  those work fine as well.  The soup will taste as good, but not be as thick and rich.  On a cautionary note:  do not allow the soup to boil once the cream has been added—it will separate.

Enjoy with a salad or sandwich, and pretend you are enjoying lunch at a sidewalk cafe in Paris!

SOURCE:  Mastering the Art of French Cooking,  Julia Childs

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