Archive | June, 2014

Raspberry Ginger Lemonade

utah style and design (11)

Recipe for Utah Style and Design, Summer Issue

RASPBERRY GINGER LEMONADE

INGREDIENTS:

6 C water

2 C sugar

1 C fresh ginger, grated

1 pint fresh raspberries

3 C fresh squeezed lemon juice

Lemon and raspberries for garnish

METHOD:

Place water, sugar and ginger in medium sauce pan.  Bring to a boil over high heat.  Remove from heat and allow mixture to steep for 30 minutes. Strain the liquid and discard the solids.  Add fresh lemon juice.  Refrigerate mixture until well chilled.  Place raspberries in the work bowl of a food processor and process until smooth. Strain the puree into the sweetened lemon water.  Serve over ice garnished with raspberries and lemon slices.

Yields about 3 quarts

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Grilled Salmon Fillet with Savory Herbs and Eggplant Caponata

salmon sl mag 2

GRILLED SALMON FILLET WITH SAVORY HERBS AND EGGPLANT CAPONATA

recipe originally appeared in UTAH STYLE AND DESIGN

Summer 2014 Issue @ utahstyleanddesign.com

This recipe makes a special occasion fish recipe easy enough for a weeknight dinner.  Note:  You can skin and butterfly the salmon fillet yourself or ask your fishmonger to do it for you. For a video demonstration of how to butterfly and stuff a salmon fillet click here http://youtu.be/xbGEsgkgfsI

INGREDIENTS:

3#   Salmon fillet, skin intact or have your fishmonger remove it for you

Salt and freshly ground black pepper

3 Textra virgin olive oil

3 Ceggplant caponata (see recipe)

 

METHOD:

Prepare salmon fillet:  Place the salmon skin side down on work surface.  With the blade of a sharp thin knife, angled toward the skin, start to slice the skin away from the flesh.  I find it easiest to tug back slightly on the skin while pushing forward with my knife.  If you would prefer, you can have your fishmonger or butcher to do this for you.  Next, butterfly the fillet lengthwise, being careful not to cut completely through the flesh at the end.  You want to be able to open the fillet like a book or the wings of a butterfly.  Season the salmon generously with salt and pepper.  Set aside

Preheat  grill to medium high.

Sprinkle salt and pepper lightly over salmon fillet.   With the salmon placed horizontally on counter, spread prepared caponata on top of fillet and pat down lightly leaving a 1” boarder along the top portion.  This will allow for easier rolling and cooking.

Carefully roll salmon fillet (like a jelly roll) starting at the long end to form a semi-tight cylinder.  Be sure to end with the seam side down.  Wrap tightly with aluminum foil and refrigerate for at least 1 hour.  Cut the roulade into 8 equal pieces, each about 2” thick, leaving the foil intact.

Clean grill grates well and lightly oil with a piece of paper toweling dipped in cooking oil.  Carefully place salmon on grill, taking care not to crowd the fish.    Flip salmon over after 4 minutes using a wide spatula.  Grill another 4 minutes or until fish is cooked through and flakes easily.  **NOTE  The cooking time will depend on the thickness of the slices and how well done you like your salmon.  The traditional rule for cooking fish is 9-10 minutes per inch of thickness, but I prefer to cook it not more than 8 minutes per inch.

To serve:  Remove foil and plate salmon.  Serve with remaining caponata along side

Serves 8

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Grilled Ciabatta with Portabello Mushrooms, Pesto and Goat Cheese

portabello sandwiches (9)

WATCH THE VIDEO ON KUTV2

There’s nothing like using great summer produce on the grill.  Sandwich those veggies between 2 slices of good bread and they’re even better.  Portabellos are actually the mature form of common cremini mushrooms.  They are a great stand in for a traditional burger because of their meaty texture and bold flavor.  

Grilled Cibatta with Portabello Mushrooms, Pesto and Goat Cheese
Ingredients:
3  red bell peppers
1  red onion, sliced into ¼” rounds
6  portabello mushrooms, stemmed and cleaned
2  large tomatoes, sliced ¼” thick slices
¾ C  light basil pesto * see recipe on Petite Feast’s facebook page and website
1 large loaf ciabatta loaf, sliced in half lengthwise
1 C  fresh basil leaves
2 C  baby kale, spinach or arugula
Salt and freshly ground black pepper
Olive oil or pure olive oil pan spray
Directions:
Preheat grill to medium-high heat.
Remove the stem of each mushroom with a small paring knife. Scrape off the gills with a spoon and lightly brush or spray mushrooms with olive oil.  Season with salt and pepper.
Grill vegetables over direct heat until tender and lightly charred with grill marks, 3-5 minutes.
Remove all vegetables from grill except mushrooms.  Arrange mushrooms cap-side down on grill.   Crumble goat cheese inside cup and close grill lid to allow cheese to melt slightly.  If using an indoor grill pan, cover mushrooms with the lid of a skillet or sauté pan.
Grill bread 1-2 minutes on each side.
Spread prepared pesto on bottom half of bread.Layer onions, mushrooms and red pepper over pesto.
Top with fresh tomato slices, basil leaves and greens.
Top with top side of ciabatta loaf.
Cut into wedges and serve.
Serves 6-8
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Farro and Lentil Salad with Apples and Fennel

 

grain salads kutv (1)
WATCH THE VIDEO ON KUTV2
SALAD INGREDIENTS:
1 C farro ( available in most grocery stores)
4 C water
1 C dry  green or black lentils
3 C water
1 Gala apple, cored and sliced into ¼” slices
1 small bulb fennel, thinly sliced – reserve fronds
¼ C golden raisins
¼ C fresh parsley, chopped
¼ C scallions, chopped
2 T fennel fronds, chopped
VINAIGRETTE INGREDIENTS:
1 clove garlic, minced
1 T Dijon mustard
2 T honey
2 t curry powder
1/3 C olive oil
2 T water
¼ C cider vinegar
Salt and pepperInstruction:
Combine farro with water in a large saucepan.  Bring to boil and reduce heat to a simmer.  Continue to cook, stirring often until farro is tender but still retains a little bite, about 35 minutes.  Drain and rinse with cold water.  Set aside.
Combine lentils with water in a large sauce pan and bring to boil.  Reduce heat to low, cover and continue to simmer until lentils are tender but still with a slight bite, about 25 minutes.  Drain and rinse with cold water.  Set aside.
Prepare Salad:  In large bowl combine cooked farro, lentils, sliced apples, fennel, herbs and raisins.  Toss lightly to combine.
In a separate bowl prepare vinaigrette: Whisk garlic, Dijon, honey, curry powder, cider vinegar, water and oil together. Taste for salt and pepper.
Pour over the salad and toss gently to coat.

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