This is a little different….everyone will want to know just what you did….just smile….and keep them guessing!
- pinch of real saffron threads (about 14-15)
- 1 1/4 cups of water
- 6 potatoes
- 1/4 cup unsalted butter
- pinch of salt and freshly ground pepper
Crumble the threads into the water. Peel the potatoes and cut into 1/4 inch slices. Rinse really well with cold water and pat dry with paper towels.
Heat the butter in a large skillet and when the foam subsides, place the potato slices in and cook for 2 minutes each side, turning carefully. Add the saffron infused water and pour over the potatoes with the salt and pepper and briskly simmer uncovered for about 6 minutes.
Reduce the heat to medium low and simmer for a further 15-17 minutes until tender and the water has evaporated.
Serve with lamb or beef, vegetable and salad. Wow! You have exotic tasting potatoes and only YOU know the secret.
Yummy!
Salmon With Rice and Asparagus
You just got home from work and you’re tired, cranky and you now have to figure out what to make for dinner that is fast, easy and, it goes without saying, tasty….go no further. Try this. It should take 30 minutes to make. What could be easier…oh., by the way, it takes one dish.
Am I good to you or what……damn I can do this!
- 1/4 cup fresh lime juice
- 2 tbsp. grated lime peel
- 2 tbsp. liquid honey
- 2 tbsp. flat leaf parsley, chopped
- 4 tsp. soy sauce
- 1 tbsp. olive oil
- 2 large shallots, sliced
- 1 1/2 cups basmati rice
- 3 1/4 cups chicken broth
- 4 x 5-6 oz. salmon fillets
- 1 bunch fresh asparagus, trimmed
Preheat oven to 450 degrees. Whisk together the lime juice, zest, honey, 2 tbsp. of the parsley and soy sauce in a small bowl and set aside.
Heat the oil in a large, deep skillet with a lid (oven proof) and saute the shallots until golden and starting to soften (5 minutes). Stir in the rice and add the broth. Cover with the lid and place in the oven and bake for 10 minutes. The rice will be almost cooked and most of the broth should be absorbed. If dry, add more broth 1/4 cupful at a time.
Remove from the oven and lightly sprinkle salt over the rice. Season the salmon fillets and arrange over the rice, pressing lightly . With a spoon, try to tuck the asparagus into the rice to be anchored. Drizzle the dressing over the fillets. Cover and return to the oven. Bake for another 8-10 minutes until the salmon is just opague in the center and the asparagus is crisp-tender.
Drizzle the remaining dressing over the fish and sprinkle with some chopped parsley.
Serve with warm rolls and butter. Did I mention a glass of Pinot Gris would be a perfect addition? I thought so…
Potato Salad With Buttermilk And Blue Cheese
I seem to be on ‘southern style’ recipes these last couple of days. Here is one to keep for the Easter Brunch/Dinner or just for the summer. Keep it handy, you will like it.
- 5 large red skinned potatoes
- 1 cup buttermilk
- 1/4-1/2 cup blue cheese, crumbled
- 1/3 cup mayonnaise
- 1 tbsp. grainy mustard
- generous pinch of salt
- 1 tbsp. vinegar
- pinch of ground pepper
- 2 celery stalks, peeled
- 1 green onion (optional)
- 1 each green and yellow pepper
Do not peel the potatoes, but cut in half and boil until fork tender (15-16 minutes).
In a large bowl, whisk together the buttermilk, mayonnaise, mustard and vinegar. Add the salt and pepper. Thinly slice the celery, core and seed and chop the peppers. Stir into the dressing. (if using onion, add now).
Drain the potatoes and cut into chunks. Add to the dressing, add the crumbled cheese and stir to combine. You can eat it now or at room temperature as both are delicious.
Add a meat dish….barbecued ribs, chicken, or steak. This will go with anything.
Yummy!
Beignets From The Oven
We were in New Orleans last month and, of course, visited Cafe du Monde. This place is truly world famous for their beignets and Cafe au Laits. This recipe is done in the oven so you have less fat, less icing sugar. (If you have eaten at Cafe du Monde, you know of which I speak….) and the Cafe au Lait is the dipping sauce.
- 1/4 cup warm water
- 1 pkg. quick rising dry yeast
- 1/4 cup sugar
- 3 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of salt
- 4 tbsp. cold butter, cut up
- 3/4 cup buttermilk
- 1 large egg
- 1/4 cup icing sugar
Place the water in a small bowl and sprinkle the yeast over the top along with 1 tsp. sugar. Stir and let stand until its gets foamy. This should take about 5 minutes.
In a large bowl, sift together the flour, baking powder, baking soda and salt until well combined. With a pastry blender, cut the butter into this until it looks like crumbs.
With a fork, stir in the buttermilk and egg until blended. Like making muffins, make a well in the center of the flour mixture and add the yeast mixture. Stir until a soft dough forms.On a lightly floured surface, knead the dough a few times until it becomes a smooth dough.
Using the same bowl, spray with Pam and place the dough in, cover with plastic and let sit for about 10 minutes. Spray two large cookie sheets with Pam. Punch down the dough and roll out into a 9 inch square on a floured surface and cut into 6 strips and then cut each strip into 6 pieces. Place them on the cookie sheets about 1 1/2 inches apart. Cover with plastic wrap that you have sprayed with Pam. Let rise for 20 minutes.
Preheat oven to 400 degrees. Bake for 10-12 minutes. (if using convection oven, rotate the trays halfway through the baking time). Serve warm with a slight sprinkle of icing sugar.
Cafe au Lait Dip
- 1/2 cup sugar
- 2 tbsp. instant espresso pweder
- 1 tbsp. cornstarch
- 2 cups whole milk
- 1 1/2 oz. bittersweet dark chocolate, chopped
In a medium size saucepan, whisk together the sugar, espresso and cornstarch. Add the milk and cook for about 7-8 minutes until it comes to the boil and thickens a little. Reduce the heat and simmer for about 2 minutes. Add the chocolate and whisk until melted and smooth. Serve warm in a bowl for dipping in the warm beignets.
OMG! Any chocolate lovers…..this is for you. You love donuts? These are better than.
YUMMY!