ChezCindy: Blueberry Buckle

Blueberry Buckle

I do quite a bit of recipe research, either with a specific ingredient in mind or to help clarify an idea.  When I come upon a recipe by Gail Gand, much acclaimed pastry chef, I generally stop right there.  Chef Gand is recognized as Outstanding Pastry Chef by The James Beard Foundation.  She is a cookbook author, television personality, and restaurateur.  Her recipes range for complex to traditional.  From my experience, they are always a success. Today I was researching recipes for Blueberry Buckle, an old-fashioned blueberry coffee cake, and found a great recipe from Chef Gand.   

A "buckle" is a single layer cake with fruit and a streusel topping, which gives it a buckled or crumpled appearance.  The texture on this cake is so very light; a perfect balance of sweetness from the streusel topping that seems to heighten the taste of the blueberries.  Simple to make.  Quick to bake.  Below is my recipe as inspired by Chef Gand.

Blueberry Buckle
1 cup sugar
1 stick softened unsalted butter
1 egg
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking powder
pinch of fresh nutmeg
1/2 cup milk
2 cups blueberries

Streusel Topping
1/2 cup brown sugar
1/2 cup all-purpose flour
1/4 cup softened unsalted butter
1/2 cup of chopped walnuts, toasted
1 teaspoon cinnamon

Preheat oven to 375 degrees.  Butter and flour a 9 x 13-inch baking pan. 
Cream the sugar and butter together in a mixer.  Add the egg and mix well.  Sift the dry ingredients together, then add them to the creamed mixture, alternating with the milk.  Batter will be very thick.  Fold in the blueberries.  Spoon the batter into the prepared baking pan. 
Topping:  Combine all ingredients into a small bowl.  Using a pastry cutter, combine the ingredients into a crumbly mixture.  Sprinkle evenly over the batter. 
Bake for 25-30 minutes.

ChezCindy: Seared Salmon with Mustard Parsley Butter

One of my cooking hobbies is recreating a meal that I had while dining out at a nice restaurant.  Many years ago, I had a salmon dish that was served on a bed of fresh sliced tomatoes.  The beautiful contrast of colors, using yellow and red tomatoes as a backdrop for the bright orange salmon, presents a striking plate for the eye.  Pictured above is my recreation of that meal. 

I sear the salmon as described in an earlier post for Copper River Salmon.  Seared Salmon Recipe

You can use either farm or wild salmon, as available.  Slice fresh tomatoes and top with a Mustard Parsley Shallot Butter.  The tomatoes are gently warmed by the hot seared salmon, taking away the 'rawness' of the tomatoes.  As the mustard butter melts over the salmon, it melds with the tomato juices creating a sauce-like consistency.  I often serve a small portion of pasta under the salmon to capture the juices of this dish.  The freshness of the tomatoes is a pleasant surprise against the seared salmon, making this meal one of the joys of summer that we never tire of.  Pair this salmon with a crisp Sauvignon Blanc wine. 

 

Mustard Parsley Shallot Butter
1 stick of unsalted butter, softened
3 tablespoons Dijon mustard
2 tablespoons finely chopped shallots
1 tablespoon chopped fresh parsley
1/4 teaspoon lemon zest
2 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
1/8 teaspoon white pepper

Combine all ingredients into a small bowl.  Stir to combine.  Lay out a large piece of plastic wrap.  Spoon the butter onto the plastic wrap.  Shape the butter into a log.  Roll up in the plastic wrap.  Store in the refrigerator until ready to use.  Store the remaining butter in the fridge for 3-5 days or 1 month in the freezer. 

Compound butter wrapped in plastic.

ChezCindy: Grilled Steak with Butter

Chez Cindy Maison Butter - great with grilled steak.

Summer-time and the grilling is easy....

Whether you are a charcoal devotee or gas-grill master, summer-time brings the pleasure of outdoor cooking.  When grilling meat, chicken, fish, vegetables or even fruit, there are a myriad of marinades, rubs and sauces available.  But one of my favorites is compound butter.  Compound butters are great to have on hand, stored in the freezer, ready to melt gently into your grilled food imparting a great impact of flavor.    

What exactly is a compound butter?  Start with softened butter, add in a few complimentary ingredients, stir to combine, and you have created a compound butter.  This is a quick and simple way to take a dish from plain and ordinary, to creating instant sauce for use with meat, fish, fruit, vegetables or pasta.  Compound butters can be either savory or sweet, from an herb-mustard butter to honey-cinnamon butter.   

This weekend I made one of my favorites that pairs well with beef.  Simply grill your steak, seasoned with salt and pepper.  Once you remove the steak from the grill, allowing to rest on the serving plate, top with a few pats of the prepared butter.  As the butter gently melts, it adds great flavor, combining with the meat juices as you cut into the steak.  A simple sensation of great flavors to please the palate. 

ChezCindy Maison Butter

1 stick of unsalted butter, softened

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped fresh chives

1 garlic clove, smashed and finely minced

2 teaspoons Cognac or Brandy

1/2 teaspoon kosher salt
1/8 teaspoon cracked black pepper

Combine all ingredients into a small bowl.  Stir to combine.  Lay out a large piece of plastic wrap.  Spoon the butter onto the plastic wrap.  Shape the butter into a log.  Roll up in the plastic wrap.  Store in the refrigerator until ready to use.  Store the remaining butter in the fridge for 3-5 days or 1 month in the freezer. 

ChezCindy: Copper River Salmon

Mid-to-late May brings the season of Wild Alaskan Copper River Salmon, anticipated by salmon lovers through-out the country.  Copper River salmon are wild and sustainable.  The high oil content, brilliant color, and firm texture make Copper River salmon perfect for preparations that allow it's magnificent flavor to shine, and not to forget, is also rich in healthy Omega 3s.  The season runs through Mid-May to late July, with King salmon being the crown jewel of the river, followed by Sockeye, then Coho.  All are delicious and worthy.

Because this Copper River salmon is so special, I encourage the most simple preparation so that it's flavor can really stand out.  Below is a method I use as a launch for many of my salmon recipes that is super easy.  From here, you can add sauce, place the salmon in a sandwich or add to pasta salad.  Here's I how I do it. 

Pan-Seared Salmon
1-pound fresh Salmon - skin on, cut into 4-ounce portion size
2 tablespoons canola or olive oil
2 teaspoons kosher salt
1/2 teaspoons cracked black pepper

Pat the salmon dry with paper towels; cut into 4 equal size pieces.  Place a large non-stick pan over medium- high heat.  Pre-heat the pan for a few minutes; add 1 tablespoon of oil to thinly coat the bottom of the pan. Drizzle the remaining tablespoon of oil over the cut salmon; sprinkle the salt and pepper evenly over the salmon.  Carefully, place each piece flesh side down into the hot pan.  Don't move or flip the salmon for at about 3-5 minutes, depending on the thickness.  You will see the salmon changing color from the pan side moving up.  When nicely seared, a spatula should easily slip under the salmon so that it can now be flipped onto the skin side.  Cook skin side for about 3 minutes.  Turn off the heat.  Flip the salmon over to skin side up.  Using tongs, remove the skin by pulling back at one corner, and pulling across the full piece of salmon.  It should remove easily.  Discard the skin.  Flip the salmon over so that the flesh side is now up.  Allow to rest in the pan for 2 minutes.  Remove from the pan onto your serving platter. 

Salmon pairs well with Pinot Noir wine.  My preference is a light-bodied French Burgundy. 
Enjoy!

ChezCindy: Zucchini Walnut Muffins

Zucchini Walnut Muffins

Wondrous, versatile zucchini.  Now, zucchini is not my favorite vegetable when it stands alone, but I do appreciate that this humble vegetable can serve as a simple side dish for dinner; add interest to a breakfast frittata; or surprising texture to sweet dessert. 

Once again, I was cleaning out my vegetable drawer.  Once again, I had too many vegetables that needed to be eaten.  (I really need to learn to pace my purchasing.  Just wait until the Farmer’s Markets get into full swing!)  I had green beans, broccolini, a few mushrooms, and zucchini.  The first 3 were easy.  Steam, sauté, eat them with dinner that night.  But for the zucchini, I had plans of a sweet treat. 

I have several dessert-type recipes for zucchini.  My favorite is a Zucchini Pecan Chocolate Cake with Chocolate Cinnamon Buttercream Frosting.  It is amazingly delicious.  But it takes a bit more effort to put together and I wanted something that took less time to complete.  Zucchini Walnut Muffins were perfect.  Quick to put together and only 25 minutes to bake. 

This recipe for zucchini muffins can either be a muffin or a cupcake.  It truly resembles a carrot cake, but using zucchini instead of carrot.  If frosted with cream cheese icing, it definitely tastes similar to carrot cake.  But when I want something a bit more "healthy", I forgo the icing and call it a muffin.  This way, I get to eat cake for breakfast. 

Zucchini Walnut Muffins

2 cups toasted walnuts, coarsely chopped

1/2 cup currants

2 tablespoons brandy

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon kosher salt

1/2 cup vegetable oil

1/2 cup brown sugar

1/2 cup dark corn syrup

1 teaspoon vanilla

2 large eggs

4 cups shredded zucchini

2 tablespoons minced candied ginger

Preheat oven to 350 degrees.  Line 12 large muffin cups with paper liners.  Toast the walnuts in the oven for 5-7 minutes.  Set aside to cool. 

In a microwave safe bowl, cover the currants with the brandy, heat in the microwave for 30 seconds.  Set aside to cool, drain. 

In a medium bowl, combine the flours, baking soda, baking powder, cinnamon, and salt; whisk together.  In a large mixing bowl, add the oil, brown sugar, corn syrup, vanilla, and eggs; whisk to combine. 

Squeeze the excess moisture from the shredded zucchini.  Stir the walnuts, currants, zucchini, and ginger into the wet ingredients.  Add the dry ingredients to the wet in 3 small batches, stirring each time to combine.  Spoon the batter into the muffin cups.  Bake in oven for 25 minutes.  Transfer to a rack to cool. 

To make this even more healthy, add 1-2 tablespoons of ground flax seed and/or ground wheat bran. 

Can be frosted with cream cheese icing.  Add 1/2 teaspoon of cinnamon to your favorite recipe to match the spice of this cupcake.

ChezCindy: Pork Loin Roast with Mustard, Garlic & Thyme

I am a huge fan of cooking with mustard.  I always have several open jars in the fridge and many waiting in the pantry for use.  Dijon is a must for my vinaigrette's; whole grain Dijon for mustard mashed potatoes; spicy brown mustard for sausages and brats; and numerous other specialty mustards round out my collection.  Stonewall Kitchens in Maine makes a variety of mustards that have become my mustards of choice.  You can find them on grocery store shelves, but a greater variety are available by mail-order delivered to your door.  I recently stocked up on one of my favorites that I could no longer find in the store, and a few new ones to try.  I also cannot live without Maille Whole Grain Dijon mustard.  Use it to make the best mustard mashed potatoes. 

For this recipe you can use standard Dijon mustard, but today I used Stonewall Kitchen Champagne Shallot Mustard.  A mixture of mustard, garlic, and thyme is spread over pork loin, providing a mustard glaze that gets cooked-in and mingles with the natural pork juices.  Add carrots and potatoes to the same roasting pan for a one-pot dinner.

Pork Loin Roast with Mustard, Garlic & Thyme
3 cloves garlic
1 tablespoon fresh thyme leaves
1/4 cup Dijon mustard
3 teaspoons kosher salt
1/2 teaspoon ground black pepper
3 1/2-pound boneless pork loin
2 tablespoons olive oil

Preheat oven to 425 degrees

Working on a cutting board, chop 3 cloves of garlic.  Add the tablespoon of fresh thyme leaves, continue chopping the garlic and thyme together until finely minced.  Place the garlic and thyme into a small bowl.  Add the mustard and 1 tablespoon of oil.  Stir to combine. 

Place the pork loin into a large roasting pan, fat side up.  Drizzle the remaining tablespoon of oil over the pork, sprinkle with salt and pepper.  Spread the mustard mixture over the top of the pork.  (Add cut vegetables to the pan at this time if using.)  Place the roast in the oven.  Roast for 40 minutes.  Remove the pan from the oven to check the internal temperature of the pork, stirring the vegetables for even browning.  Place the pan back in the oven, continue roasting for 15 - 20 minutes until the internal temperature of the pork reads at 145 degrees.  Remove from the oven and let the pork rest for 10 minutes. 

Favorite Mustards

ChezCindy: Kentucky Derby Hot Browns

When I realized the Kentucky Derby runs this weekend, my thoughts turned to this famous sandwich that originated in Kentucky, Hot Browns.  I generally associate all events, regardless of what they are, with food.  It just makes life more fun, and delicious.  (This weekend is also Cinco de Mayo.  Can you imagine my conflict?  Mexican fare vs Derby food)   

This famous Kentucky sandwich was created in Louisville's Brown Hotel, by Chef Fred K. Schmidt, in 1926.  It is most commonly served open-face but has also been made into a casserole using the same ingredients.  Turkey, bacon, cheese, toasted bread and tomatoes are the key ingredients to a Hot Brown. 

What makes this sandwich really stand out is to use real oven-roasted turkey breast.  (Remember this at Thanksgiving for turkey leftovers.)  Today, I just used deli sliced turkey because that is what I had.  I prepared a quick white sauce with cheese, toasted the bread, and browned the layered sandwich under the broiler.  The sandwich is hearty and can be served as dinner, lunch or brunch. 


Kentucky Hot Brown Sandwich
Roast turkey breast
Crisp cooked bacon
Sliced white bread
Tomatoes, sliced
White cheddar cheese, shredded
White sauce with cheese

Prepare a basic white sauce, add cheese.  Toast 2 slices of bread for each sandwich.  Preheat broiler.

Place the toasted bread on a baking tray.  Top each slice of bread with 2 - 3 slices of turkey breast.  Ladle 2-3 tablespoons of cheese sauce over the turkey, top with shredded cheese.  Place the baking tray directly under the broiler heat until the cheese sauce starts to bubble.  Carefully remove the tray from the oven.  Place 2 slices of tomatoes onto the cheese for each slice of bread.  Sprinkle a bit more cheese onto the tomatoes.  Place the tray back under the broiler, continue broiling until the tomatoes are warmed and the cheese is fully melted and somewhat browned.  Remove from the oven, top with the crisp bacon. 

White Sauce with Cheese
1 tablespoon unsalted butter
1 tablespoon flour
1 cup milk
1/2 cup shredded cheese
pinch of nutmeg
1/2 teaspoon salt
pinch of white pepper

Melt butter over medium heat in a medium saucepan.  Whisk in the flour; cook for 1 minute.  Whisk in the milk, bring to a boil whisking continuously.  The sauce will thicken after 4-5 minutes.  Whisk in the cheese, stir until melted.  Season with the nutmeg, salt and pepper.