Sunday, March 25, 2012

Two Salmon Dishes: Teriyaki and Tomato Baked Salmon and Panko-Crusted Salmon Patties (Indian-Style Fish Cutlets)

While I'm a vegetarian, I do cook fish and meats for the family. The research conducted over the past decades on the impact of over-fishing was part of my journey to vegetarianism, so I tend to only buy fish that's farm-raised. I do realize there are farms that have different standards of environmental impacts, but buying from a ethical grocer or grocery can help you minimize your environmental footprint, and see if you can make sure the fish are bred in recirculating systems.

In my last blog post, I mentioned the rather wild and crazy menu I cooked up for my last dinner party, and shared a few of the recipes. Today, I'll share the recipe for the Teriyaki and Tomato Baked Salmon and the recipe for what I did to the leftovers the next day - Panko Encrusted Salmon Patties, or what we'd call Cutlets in India

Teriyaki and Tomato Baked Salmon


3 lb. fillet farm-raised Atlantic salmon

For the marinade:
2 oz. or a quarter cup Yamasa Traditional Teriyaki Marinade & Sauce
20 oz or two and a half cups Organic Chunky Style Crushed Tomatoes in Puree (Can)
4 Onions
6 Garlic cloves

Preparing the marinade
  •  I take my marinades seriously! So, I tend to cook them in advance to make sure the spices have time to emerge and permeate the whole mix
  • Start by finely chopping the garlic cloves and the onions 
  • In a large saucepan heat 3 tbsp. of oil, and fry the garlic. Then add the onions and fry till brown
  • Pour 20 oz. of the chopped tomatoes into the mix and flavor with 2 oz. of the Teriyaki sauce 
  • Add a dash of pepper, and let simmer on a medium flame for 20 min. or till the marinade takes on a nice thick consistency 
  • Let the marinade cool completely so that when you coat the fish, it doesn't start cooking
 Preparing the fish
  •  Place the fish in a dish that you can bake in, and preferably can serve in as well.I tend to use a large non-embellished Pyrex dish, since that ensures that you are not disturbing the fish when you re-plate and that the focus is on the food rather than the platter
  • Lightly spray the dish with olive oil spray, then place the salmon filet skin side down- you might choose to cut the skin out I am agnostic
  • Spread over the whole over the filet so that there is a thick uniform coating over the whole filet
  • Let it sit for at least an hour - I tend to prep the dish at lest two to three hours before baking. If you are in a hurry, go ahead and bake after you've  layered on the marinade
  • Heat the oven to 350 degrees
  • Bake the fish for 40 minutes and you're ready to go!
Panko Encrusted Salmon Patties

1 oz Salmon (as above) OR if you're starting from scratch, see the first step in the recipe below
4 Medium Sized Potatoes
2 Eggs
Sushi Chef Panko (Japanese Bread Flakes) 
  •   I cooked the patties with the leftover baked salmon, but if you're cooking this up from scratch start with the following ingredients: 1 oz salmon, 1-2 garlic cloves sliced fine, one chopped onion, one cup chopped and pureed tomato, and about 6 tablespoons of Teriyali saice
  • Fry the garlic, then the onions till they are brown, then add the tomatoes and teriyaki sauce. Once the sauce has thickened to a non-watery consistency, put the salmon slab in so the mix coats it and cook on a medium fire for about 20 minutes or till the fish is flaky. Let cool and proceed to the next step
  • Prepare the potatoes: You need them to be have a thicker version of mashed potatoes. While you may choose to boil the potatoes, I microwave them. Pierce the potatoes in 3 to 4 spots with a fork, wrap each in a paper towel and microwave on high for 5 minutes, turn over and microwave for another 2 minutes. Skin the potatoes and cut them into eight pieces each
  • Beat two eggs, add a pinch of salt, turmeric and pepper so that there is a shot of flavor in the coating of the patties
  • Keep a plate of Panko crumbs (or regular breadcrumbs) ready by the sove
  • Take the cooled baked salmon or the salmon cooked as above, and use a fork to mash it into a flaky mix
  • Mash the potatoes into the fish, and roll the mix into small patties that are about a half inch thick and 2 inches across. I tend to make them about the size of my palm
  • Coat the patties with egg, then place them on the panko so that there is a uniform coating of crumbs on each patty
  • Spray a nonstick pan with oil, and roast each patty. Since all the ingredients are cooked, don't over-fry the patties
  • Once browned, plate the patties and serve
  • You don't really need a sauce, see the mini-video of D here to attest to that!
Note: Since I can't taste any non-vegetarian dishes I make, I have an elaborate system of tasters - see my daughter's commentary, and a note I had my son take in to my husband who was on a call. That's sonny boy's writing!
D: "This is really delicious...and it's not usual for me to like salmon."
K's handwriting on the Q&A "form" and husband S's response "Fabulous."


Friday, March 23, 2012

When In Doubt...I Make the Whole Lot! Today's recipes: Proscuitto-wrapped Dates, Sauteed Broccoli Raab and Panko-Encrusted Pork

I had fun writing a "Foodie Friday" blog contribution for Deborah Mitchell's fun and varied blog this week. When she invited me, I had, handily, a plethora of new experiences to draw from, including a class I taught, a weekend dessert experiment, and a crazy dinner party - crazy because of my out-of-control menu!

I’m certainly a foodie, but even my inner foodie was on overdrive when I planned a dinner party for two couples who are great friends and mentors to the family. It was the four of them and the four of us…and they were outnumbered by the items on my menu. I’d say, don’t do it…except it was so much fun to see it all come together.

The overall menu is below. I’ll share a few of the recipes today, and if you like, will share more in future blog posts.

The three recipes I share today should be fine for a nice meal, and apart from marinating time takes less than an hour to prepare, if you can multitask. Start by prepping the prosciutto-covered dates (5 minutes), then bake them and the marinated pork (max of 30 minutes), Prep the onions and raab while the baking is done, and finish off with the pork and sauce (10 minutes.)

  1. Prosciutto Wrapped dates: Today's recipe
  2. Devilled Eggs with an eastern twist (with wasabi sauce, mayo and finely-sliced onions)
  3. Sausages Sauteed with Onions
  4. Baked White Stuffer Mushrooms with Goat Cheese (my preferred cheese being Cypress Grove Chèvre Psychedillic goat milk cheese)
Main course:
  1. Broccoli Raab Tossed with Onions: Today's recipe
  2. Panko-encrusted Pork with a Red Wine Wasabi Sauce: Today's recipe
  3. Teriyaki and Tomato Baked Salmon
  4. Vegetable Casserole
  5. Mushroom Risotto
Pineapple Upside Down Cake

Prosciutto-Wrapped Dates

4 oz proscuitto (should give you 8 to 10 slices)
Medjool dates, as many as the number of slices of prosciutto you have 
  • Wrap each date tightly with a prosciutto slice, making sure that one side has the date peeping out of it
  • Some people like to pack the date with goat cheese - I didn't since it would have worked against the simplicity and sophistication of the other two flavors you are working with
  • Arrange on a baking dish, making sure to spray lightly with oil
  • In an oven heated to 350 degrees, toast the dates for 10 minutes, turning half-way through the process
  • Serve warm!

Broccoli Raab tossed with Onions:

One bunch of broccoli raab, cleaned and cut so that the tops have about 2 inch stems on them
Two medium onions, sliced semi-thick
Salt to taste
Colander and a Basin of water with ice
  • Bring a quart of water to a boil
  • Prep to blanch your raab: The quick boil takes the bitterness out of the raab, but if you want to keep the crunch, you want to make sure it doesn't overcook. This means having the ice water handy to ensure you stop the cooking very quickly
  • Drop the raab into the boiling water and cook for 1 minute
  • Fish out the raab and place them in a colander dipped into the icy cold water
  • In a pan, fry the onions till they are a nice translucent brown
  • Pat dry the raab, then toss into the onions, and add about a teaspoon of salt to taste
  • Cook for about five minutes - you're done!
Panko-Crusted Pork:

2lb Berkshire Pork Medallion Roast
2 cups red wine, ideally with a fruity base 
1/2 cup hot wasabi Sauce ( I buy BookBinders' Hot Wasabi Sauce, but you should find a variety of options in your neighborhood grocery)
1/2 cup sugar
1 1/2 cups panko (again, available in the asian food isle of most groceries these days)
Two eggs
Olive oil spray and non stick pan

 Panko-Crusted Pork
  • Whip together 1 cup of red wine, and a quarter cup of wasabi sauce for a creamy mix
  • Marinade the whole roast in the wine-wasabi mix overnight - or as long as you can, but hopefully at least an hour
  • When you are ready to cook, start by heating the oven to 350 degrees
  • Roast the pork for half an hour, then take out to cook
  • There will be a small amount of juice that collects around the succulent roast- keep it aside for the sauce
  • Pat it dry, and slice into quarter-inch slices
  • Beat the eggs to act as a binding agent, and spread the panko on a plate
  • Coat the pork roast slices with egg, then cover with Panko flakes
  • Heat a non-stick pan over a medium flame, and use a light coat of olive oil spray
  • Toast the pork slices till the Panko is a light brown and plate to serve
The Sauce
  • The sauce is very much in keeping with the marinade
  • In a saucepan heat the red wine till it starts to bubble, then pour in the remaining wasabi sauce and whisk
  • As the mixture starts to boil, whisk in the sugar, mixing well to ensure no caramelizing happens
  • Finally dribble in the juice from the bake and you're all set with a piquant sauce to go with your panko pork.

Sunday, March 4, 2012

Chocolate Chip Cupcakes with Brown Sugar

My daughter and I were cooking up a cauliflower casserole, and as I thought of a nicely warmed oven coming up to the 350 degree mark, I decided to use that energy to cook up some cupcakes for the kids' friends.

Rustling through the cabinets I found some organic brown sugar, chocolate chips from an earlier baking effort, vanilla, and we were off to the races.

3 cups of flour
3 tsp baking powder
1 tsp salt
1/2 cup butter
2 cup brown sugar
2 eggs
1 1/2 tsp vanilla extract
1 1/4 cup milk (we use lactaid)

  • In a bowl, mix or sift the salt, baking powder and flour together
  • Cream the sugar, vanilla extract and butter together with a hand-held mixer
  • Beat in the eggs as well. Once you have a creamy mix, fold in the flour mixture a little at a time. Then beat it to a consistent dough. D had a lovely time being in charge of all the mixing and folding in of the flour.
  • Once you have a smooth mixture, mix in the chocolate chips
  • Butter the cupcake tray, and pour in enough of the dough to take up about 3/4 of the cupcake sections
  • Bake at 350 degrees for 22 minutes
  • Pull out of the oven once the cupcakes have a pleasing brown tops, and test they are done by slowly pushing in a toothpick, and make sure there is no dough sticking to the toothpick. If there is, put them back in the over for 3 to 5 minutes
  • Let cool for 10 minutes and then serve. Ice at your discretion!
See a quick video below of the chaos that is our kitchen!

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