ChezCindy: Easy Summer Grilling

It's time for summer grilling.  Easy and enjoyable as you listen to the sounds of cicadas, watch the occasional flutter of a butterfly, and catch a glimpse of the beginning flicker of fireflies.  

Keep the evening meal simple by using a compound butter.  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.  

I recently created a new combination using ground turmeric, garlic and fresh oregano.  The turmeric is a surprise ingredient that provides the gorgeous golden color.  Slather onto grilled steak hot from the grill, corn on the cob, and grilled bread.  Simple and delicious as you enjoy a beautiful summer evening.  

Golden Garlic Butter
1 stick of unsalted butter, softened
1 tablespoon finely chopped garlic
1 tablespoon chopped fresh oregano

1/2 teaspoon ground turmeric
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.  Chill 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: Italian Cauliflower & Tomatoes

Italian Cauliflower & Tomatoes

For those who love Italian food, but are looking to eat less pasta or meat in their diet, this is the dish for you. This recipe uses fennel seed and fresh basil to bring forward the traditional Italian flavors, resulting in a delicious main course or side dish.  Because the cooking process is quick over high heat, the cauliflower losses the bitter, strong taste that people hope to avoid. Fresh grape tomatoes provide sweetness, with Parmesan cheese to complete the dish.  And it comes together within minutes of prep and cooking time.  Try serving as a side to grilled Italian sausages or seasoned chicken breasts; or simply serve as your next "Meatless Monday" meal. 


Italian Cauliflower & Tomatoes
1 head of cauliflower
1 pint of grape or cherry tomatoes
1/4 cup of olive oil
2 teaspoons of fennel seed
2 tablespoons grated Parmesan cheese
1 sprig of fresh basil
kosher salt and course ground black pepper


Working with a head of cauliflower, remove the green leaves, stems and core.  Slice the head in half.  Then slice into planks, providing a flat surface area so that the cauliflower will have good contact with the pan.  Next, using a large non-stick saute pan, add a tablespoon of olive oil to the pan, place over medium-high heat.  Allow the pan to get hot, swirling the oil to coat the bottom.  Add the planks of cauliflower in a single layer so that all of the pieces have contact with the pan, filling in with the little bits that have crumbled.  With a large head, you may need to do this in small batches, adding more oil as needed.  Do not stir or turn for several minutes.  Using tongs, peek at the cooked side of the cauliflower plank to see if it has browned like in the picture below.  As each plank has browned, turn over so that each piece has become beautifully browned.  This just takes a few minutes.  Remove the cauliflower from the pan; set aside.





Cut the tomatoes in half and add to the pan along with additional olive oil, season with salt and pepper.  Add the fennel seeds, sauteing until the tomatoes have browned and given up their juices.  Add the cauliflower back into the pan, stirring to combine.  Turn off the heat; add the grated Parmesan cheese and basil over the top and serve.  

ChezCindy: Broccoli Salad - Updated

Old-style broccoli salad is a favorite from years gone by.  You may know this salad as having raisins, lots of crisp bacon, mayonnaise, and just a bit sugar that tastes so good; just the right balance of salty from the bacon and sweetness from the sugar.  My recipe updates this family favorite by using chopped raw kale, dried cranberries, fresh grapes, and of course, fresh broccoli.  However, I don't like the tough texture of raw broccoli, so I do a quick blanch just until it begins to soften.  If you're okay with raw broccoli, skip this step.  I've also cut back on the amount of bacon, just using enough to appreciate the smoky flavor it lends.

 
Make this for your next family gathering or eat the whole recipe yourself as you binge-watch a favorite show.  No need to feel guilty - broccoli is 30 only calories per cup!

Broccoli Kale Salad
4 cups broccoli florets
3 cups kale leaves, chopped
1 cup red or black seedless grapes
2 tablespoons finely diced red onion
2 tablespoons chopped cooked bacon
1/3 cup toasted unsalted sunflower seeds
1/3 cup dried cranberries
1 tablespoon oil

Dressing:
1/2 cup mayonnaise
2 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon kosher salt
fresh cracked black pepper

 

Begin by blanching the broccoli in the microwave.  To do this, place 2 tablespoons of water into a large microwave safe bowl.  Add the broccoli florets to the bowl.  Cover with plastic wrap and microwave on high for 1 minute.  The bowl will be hot, so using hot pads, remove the bowl form the microwave and set aside for 1 minute.  Using a large slotted spoon, remove the broccoli from the bowl, spreading it onto a sheet tray lined with paper towels to stop from cooking further.  The broccoli should just lose some of the rawness and not be fully cooked.  This cooking step can be eliminated if you prefer raw broccoli.

 
Remove the kale leaves from the tough stems; chop the leaves into small strips and place in a large bowl.  Drizzle the tablespoon of oil over the kale leaves, sprinkle with a pinch of kosher salt.  Massage the oil into the kale leaves until the leaves are dark green and softened, about 2 -3 minutes.

 
Add the cooled broccoli to the kale leaves.  Cut the grapes in half and add to the bowl.  Add the diced red onion, chopped cooked bacon, sunflower seeds and cranberries; mix to combine.

 
In a small bowl, mix together the mayonnaise, vinegar, sugar, salt and pepper.  Pour the dressing over the broccoli kale salad; gently toss to evenly coat.  Adjust the salt and pepper to your taste.  Store in the refrigerator until ready to serve.

ChezCindy: "Boozy" Apple Cake

Boozy Apple Cake

Leave it to the French to create this beautiful boozy apple cake.  All the goodness of apples, butter, sugar and brandy combined for a delightful cake.  The recipe is fashioned after one in Dorie Greenspan's cookbook, 'around my french table'.  A wonderful, grand book full of recipes you'll want to bookmark and make often. 

The apple cake is super easy with minimal ingredients; slightly sweet with a bit of edge from the apple brandy.  The apples are not shy in this cake as the recipe uses 4 large apples cut into 1-inch pieces.  It is delicious served warm with a scoop of vanilla ice cream or at room temperature as a breakfast treat.

Dorie's recommendation for storage is to leave uncovered as the cake is very moist.  Simply place a piece of plastic wrap or waxed paper to cover the cut edges.  If desired, you can substitute apple cider in place of the apple brandy.  

Apple Cake

3/4 cup all-purpose flour

3/4 teaspoon baking powder

pinch of kosher salt

4 large apples 

2 large eggs

3/4 cup sugar

3 tablespoons apple brandy

3/4 teaspoon vanilla

8 tablespoons unsalted butter, melted

Preheat oven to 350 degrees with rack in the center of the oven.  Generously butter an 8-inch springform pan.  Line a baking sheet with a sheet of parchment paper to catch any drips and place the prepared springform pan on it.  Set aside.  Melt the butter; allow to cool.

In a small bowl, whisk together the flour, baking powder and pinch of salt.  

Peel the apples.  Cut into quarters, removing the core and stem; cut into 1-inch pieces.  

Working with a stand mixer, place the eggs into the work bowl, whisk until foamy.  Add in the sugar, continue to whisk until blended.  Mix in the brandy and vanilla until combined.  Whisk in half of the flour mixture and half of the melted butter.  Scrape down the sides of the bowl.  Add in the remaining flour and butter.  Use a rubber spatula to scrape the sides and bottom to assure the flour and butter are fully incorporated.  Add in the apples, stirring the batter until each apple is fully coated with the batter.  Pour the batter into the prepared pan, smoothing it out to evenly fill in the spaces.  

Bake the cake in the preheated oven for 50-55 minutes until the top of the cake is golden brown and a toothpick inserted into the center comes out clean.  Allow to rest on a cooling rack for 5 minutes. Carefully run a blunt knife around the edges of the cake to loosen the cake from the pan. Open the springform; continue to cool to room temperature. 

ChezCindy: The BEST Salmon BLT

Copper River Salmon season has brought reason to pull out all of my favorite salmon recipes.  This one is a keeper found in a food magazine years ago.  Simply the best salmon BLT sandwich we have ever had.  The secret is in the proper layering of the ingredients.  I know that statement sounds like a sandwich geek, but I really believe it makes a difference on all sandwiches.  There are quite a few steps to this sandwich, but the end result is worth it. 

The original recipe called for raw red onions.  I changed that to caramelized onions for a sweeter layer with less onion bite.  These can be made ahead of time and stored in the freezer.  I like to make a large batch to have on hand as they are great for use in many other recipes - burgers, quiches, and chicken sandwiches are a few ideas.  You can also make the lemon-basil mayonnaise ahead of time. Choose a thin store-bought sandwich bread, such as Pepperidge Farm.  I use Sockeye salmon for the sandwich as it has a more even thickness.  Ask your fish monger for the thinner pieces. 

 

Salmon BLT
Lemon-Basil Mayonnaise
2 4-ounce skinless salmon fillets
6 bacon slices
caramelized onions
tomato slices
lettuce leaves
4 slices thin white sandwich bread

(Makes 2 sandwiches)

Make the Lemon-Basil Mayonnaise:
6 tablespoons mayonnaise
3 tablespoons basil, thinly sliced into ribbons
1 teaspoon lemon juice
1 teaspoon lemon zest

Combine all ingredients into a small bowl.  Stir to combine.  Chill until ready to use.

Make the Caramelized Onions:
2 large sweet onions
1 large red onion
3 tablespoons unsalted butter
2 tablespoons oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons white wine

Thinly slice the onions to yield about 4 cups. Working with a large skillet over medium heat, add the butter and oil.  Once the butter is melted, swirl to combine.  Add the sliced onions, salt and pepper.  Stir to coat the onion with the butter-oil.  After about 10 minutes on medium heat, turn the heat down to low.  Cook on low for about 15 minutes, stirring occasionally.  Turn off the heat.  Deglaze the pan by carefully adding in the white wine.  Stir to combine, bringing up any bits of browning from the bottom of the pan.  Turn the heat back on to low.  Continue cooking until the onions are golden brown and have collapsed into soft strands.




















Pan-Sear the salmon
 Rinse the salmon and pat dry with paper towels.  Place a large non-stick pan over high heat.  Allow the pan to become very hot.  Add 1 tablespoon of oil to thinly coat the bottom of the pan.  Drizzle 1 tablespoon of oil over the salmon; sprinkle salt and pepper over the salmon.  Carefully place the salmon flesh side down into the hot pan.  Don't move or flip the salmon for about 5 minutes.  You will see the salmon changing color from the pan side moving up.  You want a dark colored sear on this side of the salmon.  When this side is fully seared, a spatula should easily slip under the salmon so that it can now be flipped onto the skin side.  Cook this side for about 2 minutes.  Remove from the pan. 

Cook the bacon slices until crisp.  Set aside.
Toast the bread.  Set aside.

Putting it all together!
For each sandwich:  Spread the lemon-basil mayo onto one slice of toast.  Top with 3 slices of crisp bacon, 2 slices of tomato.  Top the tomatoes with 1 tablespoon of caramelized onions.  Place the salmon on top of the onions; add lettuce leaves.  Cover with the remaining slice of toast.  Cut in half and serve with plenty of napkins! 

Wine Pairing:  Rose Sparkling Wine





ChezCindy: Old Fashioned Carrot Salad

Old Fashioned Carrot Salad

 

 

Traditionally, when making carrot salad the carrots are grated.  In this recipe I recommend an updated cut for the carrots.  Grating the carrots can create a mushy salad.  Shaving the carrots into ribbons yields a more palette pleasing texture, as the ribbons hold their shape better than the small grating.  The dressing is mayo, with lemon to brighten the flavor, just a hint of onion from thinly sliced green onion tops, and plump golden raisins.  That's it.  Pretty simple, but oh so delicious.  Ready for your next picnic or lunch box snack.

 

Old Fashioned Carrot Salad

 

2 lbs. carrots

4 tablespoons mayonnaise

1 scant teaspoon lemon zest

2 teaspoons lemon juice

2 teaspoons sugar

1/4 cup golden raisins

1 tablespoon thinly sliced green onion tops

1/2 teaspoon salt

black pepper to taste

 

Begin by cleaning the carrots, removing a thin outside layer with the vegetable peeler.  Lay the carrot on the cutting board.  Place the peeler at the top of the carrot, pulling it across the length of the carrot to make a long thin ribbon.  Pull several ribbons across this side, then rotate the carrot to make ribbons from 4 "sides" of the carrot.  Your carrot will end up looking like a long funny square with a knob at the top. 

 

 

 

Make the dressing in a large bowl by placing the mayonnaise, lemon zest and juice, sugar, salt and pepper in the bowl.  Whisk to combine.  Add in the carrot ribbons; toss together with the dressing to combine.  Sprinkle in the green onions and raisins.  Stir to combine.  Chill until ready to serve. 

 

ChezCindy: Seared Salmon Hash for Brunch

One of the great benefits of learning how to cook is taking concepts from recipes already mastered and combining them to create a new recipe.  This brunch hash dish is the combination of recipes I have shared in earlier posts for my Copper River Salmon seared salmon with compound butter and fresh sliced tomatoes.  Also a post titled Not Your Mama's Hash Browns.  The mustard parsley butter adds a surprising tang to the runny egg yolk reminding you of the flavor combination found in deviled eggs.  And don't forget the Chez Cindy mimosa - mostly champagne and just enough orange juice to give it color. 

Follow the steps below to make the seared salmon hash browns.  Adding the egg turns this dish into brunch.  However, this can also be served as dinner without the egg, adding a vegetable or salad on the side.  Enjoy!

• Make the compound butter.  Place in the refrigerator to chill. 

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

• Make the hash browns.  Keep warm. 

Breakfast Hash Brown Potatoes
3-4 medium potatoes - combination of Yukon Gold & Sweet
2 tablespoons butter
1-2 tablespoons oil
1/2 cup chopped onion
1/2 cup fresh cherry or grape tomatoes, cut in half
 fresh thyme, parsley and chives
Kosher salt and fresh ground black pepper

Clean the potatoes under running water to remove any dirt.  Cut into 1/2-inch chunks, leaving the skin on.  Working with a large skillet, add the butter and oil, swirling to combine over medium high heat.  Add the potatoes so that they are in a single layer such that each piece has a flat side exposed to the bottom of the pan.  This will allow the potatoes to pick up good browned color.  Stir the potatoes to rotate the sides to evenly brown on all sides.  Remove the potatoes to a separate plate.

Add the chopped onions to the same pan, adding more oil if the pan has become too dry.  Stir, cooking until golden brown.  Add the halved cherry tomatoes; cook for about 5 minutes until the tomatoes have also picked up some brown color.  Add the already cooked potatoes.  Stir to combine.  Sprinkle with the thyme, parsley and chives.  Season with kosher salt and pepper.  Stir to distribute the seasonings.

• Prepare the salmon. 

Pan-Seared Salmon 

Fresh Salmon - skin on, cut into portion size
Canola Oil
Kosher Salt
Cracked Black Pepper

Place a large non-stick pan over high heat.  Allow the pan to become very hot.  Add 1 tablespoon of oil to thinly coat the bottom of the pan.  Sprinkle the salt and pepper over the salmon, drizzle a small amount of oil over the salmon.  Carefully place the salmon flesh side down into the hot pan.  Don't move or flip the salmon for about 5 minutes, less if the salmon is thin.  You will see the salmon changing color from the pan side moving up.  You want a dark colored sear on this side of the salmon.  When this side is fully seared, a spatula should easily slip under the salmon so that it can now be flipped onto the skin side.  Cook this side for about 3 minutes.  Turn off the heat.  Flip the salmon over.  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. 

• Prepare eggs as desired. 

Bringing it all together

Place a portion of hash browns onto your serving plate.  Top with seared salmon.  Add a dollop of mustard parsley butter to the top of the salmon.  Place a cooked egg directly onto the salmon, allowing the butter to melt over the salmon and hash browns.